NA means not available. See detailed inspection reports for additional information.
First walk through. Location is closed and owner is making some changes. One of the items is that they would like to do is switch the three compartment sink and the prep sink which is fine as there are existing water connections and floor sinks. The following items were discussed: 1). Please restore the coved base where the front counter was filled in. 2). Make sure to paint any untreated wood in the counter where you filled in. 3) Remove the water filter from under the hand wash sink. Fill in any holes in the wall that are left behind with caulk and finish out smooth. 4). Remove the water filter faucet drain line from the hand wash sink in front. 5). You have a choice, or make sure you do not have any items to wash that do not fit half way into the three compartment sink compartment or increase the size of your three compartment sink. 6). Frying foods without a hood is not allowed as well as cooking crease laden foods. 7). Make sure all equipment you bring in is NSF approved or commercially rated. 8). The sneeze guard on the counter will need to shield the food also from the side, make sure minimum vertical height from Finished Floor is 60 Inches. 9). Drinking faucet drain will need to waste indirectly to the floor sink. Install a PVC drain line, please brace drain line to the wall and make sure you follow gravity flow and maintain an air gap at the floor sink. On the new owner inspection please make sure that: 1). Provide a or multiple buckets marked sanitizer for your sanitizer solution. 2). Provide test strips so you can assess the sanitizer concentration showing 50-100 PPM bleach or the required concentration of quaternary ammonia in the buckets and 3- compartment sink. 3). Provide wiping cloths for in the sanitizer solution. 4). Provide a thermometer to check the actual food temperature with alcohol swabs for cleaning of the thermometer. This can be a metal stem thermometer or a thermocouple. 5). Provide a thermometer in each refrigerator and freezer so you can monitor the ambient holding temperature in the unit. Make sure to place them so they are easily accessible and not in front of a cooling fan giving the wrong reading. 6). Please provide non-latex gloves for handling ready to eat foods and make sure they are not latex. 7). Please provide dish wash soap and a sanitizer like bleach for proper dishwashing. 8). Bring all food handlers cards and Certified manager card on site and keep on file for review. Permit is not approved at this time and store may not open until the approval inspection is conducted. No County legal action will result from this inspection. E-mailed report and printed on site.
