3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Observed the air gap between a plumbing fixture (Hand sprayer nozzle) and a piece of equipment (3 compartment sink) that was not sufficient to prevent back siphonage of contaminated water at the time of inspection.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Provide a sprayer nozzle system that has been installed to meet this rule. Recommend install a Wall-Mounted Pre-Rinse Faucet with Wall Bracket with a spring. This will rechecked at the next standard inspection.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Corrected During Inspection Observed single-service and single-use articles were stored on the floor of the back storage room at the time of inspection.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored at least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages on dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 of this code.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-October-2015
| Comments |
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| Observed proper date marking of TCS foods at the time of inspection. Make sure all food employees understand why TCS foods are to be date marked and why the foods are to be used or discarded 7 days after opening or preparation. Equipment food-contact surfaces and utensils shall be washed, rinsed, sanitized and properly air dried. All working utensils used with TCS foods at required to be washed, rinsed, and sanitized at least every 4 hours (spatulas for hot dogs, etc.). All other utensils shall be ware washed every 24 hours (ice scoops, popcorn scoops, etc.). Observed sanitizer and a proper testing kit has been provided. To prevent health hazards, a device such as a water treatment device (water filters) shall be inspected and serviced in accordance with manufacturer's instructions and as necessary to prevent device failure, and records demonstrating inspection and service shall be maintained by the person in charge Employees hands shall be washed upon arrival to work and before donning (handling) clean gloves before service. Facility was very clean at the time of inspection. Recommend labeling the shelves that employees are permitted to stored person belongs/foods. A container labeled (For Employee use only) may help. |