2714 COLBY AVE ROMIOS PIZZA 2019-06-24

Romio's Pizza & Pasta October 6, 2017 Page 2 11. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the food preparation sink and the three compartment sink. 12. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the food preparation sink and the handwash sink. 13. When splashguards (partitions and/or walls) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink. 14. All handwash sinks basins must be at least 10" long by 10" wide and 5" deep. Ensure that all handwash sink basins are at least 10"x10"x5". 15. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide hot water to all handwash sinks. 16. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be completed. 17. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of 41°F or below. 18. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41°F or below. 19. No model numbers were submitted for either the three compartment sink or the food preparation sinks. Prior to the request for a pre-operational inspection submit complete manufacturer name and model numbers for both the three compartment sink and the food preparations sinks. All food service equipment must be commercial NSF or equivalent listed. Equipment found not to be commercial NSF or equivalent listed at the time of the pre-operational inspection will be required to be removed and replaced with commercial NSF or equivalent listed equipment. 20. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. Sinks in corners must also have wall protection on the side walls. A 16-inch high backsplash of plastic laminate, fiberglass-reinforced plastic or equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 21. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and sealed so as to provide a smooth and cleanable surface. 22. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 23. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self-stick vinyl or other t •e surfaces are not acceptable)