3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed prep sink with air break and not an air gap. See Below
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). Shared diagram on difference and recommend a diagonal cut rather than horizontal. Diagonal controls feed/splashes.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed need to protect ceiling lights in kitchen and storages.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Observed need to seal back door to outside.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-August-2015
| Comments |
|---|
| Excellent controls and cook's knowledgeable about food safety-nearly Inspection Ready. Measured 50 ppm to 100 ppm on chlorine. Quat. Ammonia present but test kit needs replacement (2013 expiration date with off color test strips-not good quality. Temps are good and see CCP for details. Probing thermometer, gloves in use. Discussed changing 'dump sink utensils' to avoid cross contamination through poor communications. Current practice is to use large food pot resting in mop/service sink. Then separate solids into garbage and liquids down the drain. Make equipment clearly defined as not for food (use color, languages, signage). Shared handouts on Date Marking for refrigerated Ready To Eat foods-put both dates on stickers (open/prep and discard), Proper Cooling Down of Hot Foods, and Plumbing diagram for 2 inch air gap rather than air break. |