ROUTINE INSPECTION
Note: Post health permit in public view. Once obtained, food safety certificates and employee food handler cards shall be available for review
3 reported violations
- K21: Hot and cold water available
Measured the hot water supply at a maximum of 104 F from the mop, prep and 3 compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
The ice machine drain line lacks an air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed the installation of an unapproved shaved ice machine and waffle cove maker (lacks certification by an ansi accredited program). [CA] Remove unapproved equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Email inspector specification sheets for approval prior to installation.