OCT 7
2024
PASS W/ CONDITIONS 12 violations
114099 - Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils
114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture
114047, 114153 - Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor
114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF,
114060 - Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor)
114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial servi
114047, 114153 - Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. , 114256 - Lockers or other suitable facilities shall be located
114193, 114193.1, 114269 - Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration unit
114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches
114268 - The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, tra
Violation noted (details not available)
Violation noted (details not available)