Redmint

114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils

114192, 113953 - An adequate, protected, pressurized, potable supply of hot water at least 120F and cold water shall be provided

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

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

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

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,

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

114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114193, 114193.1, 114269 - Equipment that discharges liquid waste, e.g. food preparation sink

114193, 114193.1, 114269 - An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less

113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times

114130, 114169 - Floor-mounted equipment that is not easily movable shall be sealed to the floor

Violation noted (details not available)

Violation noted (details not available)