No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Other
Inspection Date: 12-May-2014
| Comments |
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| A facility layout and equipment specification application for this proposed Food Service Operation (FSO) has been reviewed and disapproved as required by sections 3701-21-03 of the Ohio Administrative Code. This Facility review is still pending. Operator has not provided the required information to meet the requirements of the Kent City Health Department. Please refer to the Disapproval Letter dated for 5/12/2014. These items will need to be addressed before facility review approval is provided. The following issues were observed and must be corrected before the facility review will be approved and closed. 1) Provide FRP or polyurethane the underside of the outside bar. Provide a smooth, durable and easily cleanable surface. 2) Additional light maybe required at the outside bar. 3) Caulk along the base of the bar and all floor and wall junctures. Recommend providing a coved base molding. 4) Provide a working mop hang in the mop area. Recommend installing it over the sink to water drips into the mop sink. 5) Drainage from the mop sink was installed directly on floor. Plumbing and other utilities are not permitted to be installed on the floor. 6) Provide a "employees must wash hands" sign in the men's rest-room. 7) Install a splash guard or divider (FRP) on the shelf next to the mop sink to prevent clean pizza boxes from becoming contaminated by mop water. 8) Tile or seal the floor in the mop sink and ice machine area. Provide a smooth, durable and easily cleanable floor and wall surface in this area. The transition from the tiled floor to concrete is not in good condition. 9) Provide shatter proof light on all lights in the food preparation area. 10) Caulk or seal all sinks to the wall. 11) The current primary hot water generator is a 30,000 BTU tank. Calculations based on the FDA’S Food Plan Review Guide, Section III, which is available at www.fda.gov for determining hot water demands, were made based on the number of fixtures requiring hot water indicated on your plans. This calculation specifies that a primary hot water generator should be a minimum 191,863 BTU or 39 KW per hr, or it should provide 13 GPM at a 90 °F rise if tank-less. This assumes a seventy (70) percent efficient hot water generator for the non-tank-less units and an incoming water temperature of forty (40°) F degrees. Although your specific hot water requirements may differ from this calculation, installing the appropriately sized hot water tank will assure that you will have an adequate supply of hot water to meet peak demand. 12) AC unit and Walk-in coolers/freezers condensation drainage was not directed to a sanitary sewer. 13) An additional gate/fence/door shall be provide to prevent customers from entering the walk-in area. The side door to the main facility shall not be used by the customers because the customers would have easy entrance to the back kitchen/bar area. Customers are not permitted in the kitchen or bar area. This list subject to change and additional items may be requested upon further review. |