2931 W MARINE VIEW DR HAMPTON INN 2018-01-01 MF Import

11. No manufacturer or model number was submitted for the cold crock container. Prior to the request for the preoperational inspection a manufacturer and model number for the cold crock container must be submitted. The model number must be found to be certified by NSF or equivalent. If verification o( NSF or equivalent certification for the cold crock container cannot be given by the ;ime of the request for a preoperational inspection the cold crock container may not be approved for use in the proposed food establishment ' _ 12. This facility has only one 2-door upright food storage refrigerator (48 cubic feet). This does not meet the Health District minimum �efrigeration requirement of 144 cubic feet of refrigerated storage. Based upon the information submitted on June 18, 2014, and menu submitted RNay 23, 2014, a variance to aliow a reduced amount of refrigeration has been grented. This variance is for the current operation only and is non-transferable. If during routine inspections it is found that the current amount of refrigeration is inadequate for the refrigerated storage needs oi the facility, then the number of inenu items must be reduced to a level acceptable for the facility's amount of refrigeration. The menu item reduction will remain in effect until such time as additional refrigeration is installed and approved by the Health District Changes in the food preparation process may also be required if deemed a contributing factor for inadequate refrigeration. 13. This facility has a limited amount of reach-in retrigeration equipment. No advanced preparation of foods that require cooling will be ailowed unless a walk-in refrigerator or blast chiller (rapid temperature pull down refrigerator) is installed or other rlealth District approved cooling method is in place. Approval of cooling methods other than in a walk-in refrigerator must be approved prior to final plan approval. Any proposed cooling method must be included in required description of the food preparation process. Please note that if any approval for cooling o( food is given, the risk classification for the establishment will change to a high-risk food establishment and an additionai permit fee for the classification change will be charged. 14. E�tra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic lami�ate, fiberglass- reinforced plas;ic or equal is acceptable. A backsplash higher ;han 1G inchas is required on the wall behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the wall behind dish�vashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 15. All floors in the kitchen, food preparation, food service, food storage, and �ishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the like in concrete floors in ail areas, including customer seating areas, must be filled and sealed so as to provide a smooth and cleanable sur(ace. 16. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 17. Cabinet shelving must be nonabsoruent, smooth and easily cleanable. (Self stick vinyl or other type surfaces are not acceptable) 18. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof bulbs. Hot hotd unit heat lamps must be provided with shatterproof bulbs. 19. Plumbing must meet state and local codes. 20. The ventilation system shall be installed and operated to meet applicabl� building, mechanical, and fire codes. 21. All food available for customer sel( service in the breakfast area must be prolected from potential contamination by the use of packaging, display cases, covers, serving Iine sneeze guard protectors, dispensers or by other effective means. A preoperational inspection is required prior to opereting permit issuance and approval to open for business. At the time of inspection the construction of the food service establishment must be complete and all equipment must be in place and in proper operating condition. Incomplete construction or equipment operation wiil result in a$168.00 re-inspection fee. Contact the Food Program o�ce a minimum of one week in advance to schedule an appointment for the preoperational inspection. �1�