No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Consultation
Inspection Date: 14-February-2020
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| The Health Department was made aware that the FSO was closed due to significant water damaged to the interior of the facility. The damage was in the food preparation area. During the inspection, it seems that the owner and staff are doing the appropriate response to recover from the issue. There are 3 hot water heaters located in the attic over the back of the kitchen/storage area. One of these hot water heaters broke spilling water through the ceiling onto dry storage articles and food containers, equipment etc. All the damaged drywall has been removed and ServePro has been hired to dry out the facility and clean and sanitize. The owner plans to also clean and sanitize the entire facility before re-opening. Many food items were soiled be and some are able to properly washed, rinsed, and sanitized. If the exterior of the containers can be properly "reconditioned" then these foods containers are not required to be discarded. When in doubt, throw it out. Based on the FDA guidance on Hot Water Capacity required for a FSO, this FSO is required to have 140,000 BTU for a gas hot water generator, 28 KW for electric, and 9.5 GPM for a tankless. All 3 heaters in the attic are 4.5 KW each for a total of 13.5 KW. This is less than what that facility will need at peak performance. Based on these calculations, the FSO was and still is under the required capacity per the food code. This means that the damaged tank must be replaced and it is recommend that the facility be supplied with at least a 98,000 BTU, 20 KW or 9.5 GPM to meet the food code requirements. Reopening was discussed during the inspection. The FSO is permitted to re-open temporary with understanding the following with be completed FIRST: 1) Tarp off and seal all openings in the food preparation and food/dry storage areas. 2) Try to cover and seal the openings over the back hallway if possible 3) Wash, Rinse, and Sanitize the entire facility. Ensure the dish machine is functioning correctly to ensure proper sanitization occurs. 4) Recondition the contaminated containers and equipment. Discard everything that cannot be reconditioned. It is important to Wash, Rinse, and Sanitize. 5) Ensure that there is hot water to operate. If the dish machine is unable to maintain a wash temperature of 120 degrees F, the restaurant will need to close until hot water heaters can be installed. 6) Please notify the Health Department when the repairs are planned to be made and when the FSO will be closed. 7) After the drywall work is completed, wash, rinse, and sanitized the areas in the exposed areas of the drywall work. Keep in mind that food preparation areas shall be smooth, durable, and easily cleanable. Painted drywall does NOT meet this requirements. 8) Ensure proper permits are submitted to the building department for the new hot water tanks. Notify the Health Department when this work will occur. If the owner is accepting of these requests, the FSO is permitted to temporary re-open per the conversation with the owner and inspector (Sunday). At this time, the health department has determined that there is no need to submit for a facility review if the owner is willing to communicate per the requests listed on this inspection report. |