3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment (food preparation sink/blender rinse sink and the ware washing machine) in which food, portable equipment, or utensils are placed.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Provide proper air gaps on the drainage of the food preparation sink and the ware washing machine drainage.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a leak at the bottom of the ice machine seal to the ice bin at the time of inspection. Equipment and/or components are not maintained in good working order.
To prevent contamination to the ice, repair the ice machine equipment to not leak. Leaking water was dripping into the bulk ice storage bin. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-October-2015
| Comments |
|---|
| All ingredients for all bake goods shall be provided in a ingredient book. This book shall be provided at the self service bake good cabinet for easy customer viewing. Hose bibb back flow prevention device (ASSE 1011) are required on all hose connections (blender rinse equipment hose and service/mop sink hose). The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve, shall be within the range specified on the machine's data plate and not be less than five pounds per square inch or more than thirty pounds per square inch. Person In Charge was very knowledgeable in food safety and protection. Manager required proper hair restraint to be warn by all who entered the preparation area. Establishment was observed to be very organized at the time of inspection. |