Comments
In order for a New Retail Food Establishment license to be issued, the following must be provided: Left side Preparation - Grill provide a light shield or shatter proof light bulb on light fixture above the food preparation sink Clean the stove/oven Replace all damaged burners All cooking equipment shall be installed to allow for easy clean. Recommend all cooking equipment to have casters installed. Quick gas disconnect are required Install a proper coved base molding around all floor and wall junctures including equipment that is fixed to the floor. Verify that the grease interceptor is to plumbing code, and properly functioning. Grill shall be made moveable or pulled from wall to allow for easy cleaning of floors around the equipment. Provide 50 foot candles of lighting under hoods Verify that the hood system of grill is functioning properly and provide documentation. Right Side Pizza Preparation Floors under friers and chicken prep shall be smooth durable and easily cleanable Clean or replace trash cans. Lids are required Provide proper coved base molding throughout Caulk around the pizza prep cooler and wall junctures Herrick cold holding shall be cleaned, provide with a proper temperature measuring device. If Equipment is unable to be properly cleaned and maintained, it will be required to be be replaced All other areas Outdoor storage surface for refuse (includes used oil container) shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Provide a surface to meet the requirements of this rule. Provide proper lighting at all preparation locations, toilet rooms, basement storage areas, walk-in cold holding, etc. The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. The light intensity shall be at least twenty foot candles (two hundred fifteen lux): at a surface where food is provided for customer self service such as buffets or salad bars or where fresh produce or packaged foods are sold or offered for human consumption; inside equipment such as reach-in and under-counter refrigerators and at a distance of thirty inches (seventy-five centimeters) above the floor in toilet rooms and in areas used for hand washing, warewashing, equipment storage, or utensil storage. The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide coved based molding along the floor and wall junctures in the walk in cold holding Seal or tile floor of the walk-in cold holding unit Provide a letter stating that currently hot water tank will be replace with a properly sized tank once the tank is no longer in proper working order. Provide Documentation that the Kent Building Department. has approved all the new plumbing alterations (2 hand washing sinks, mop sink, and food preparation sink, grease interceptor, etc.) If the above items are included in a detailed compliance agreement or document that indicates specific dates of when items will be corrected, a license may be issued. This document shall be created by the future operator. This document shall include that the operator understands that if repairs/corrections are not completed by dates indicated in the agreement, the RFE license will be suspended by the Board of Health until all items are completed. An application will be provided once the above items are provided.

Inspection Information