Dreams Bar and Lounge

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Backflow. an air gap between the water supply inlet and the flood level rim of the plumbing fixture / equipment / or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). a backflow or backsiphonage prevention device installed on a water supply system shall meet american society of sanitary engineering (asse) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. a backflow prevention device shall be located so that it can be serviced and maintained. a hose shall not be attached to a faucet unless a backflow prevention device is installed.

Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.

Storage. outside storage areas / enclosures not constructed of durable and cleanable material / not large enough to store the garbage / recyclables / returnables / refuse containers that accumulate / not kept clean.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.

Protective shielding. light bulbs not shielded / coated / otherwise shatter-resistant in areas where there is exposed food, clean equipment / utensils / linens / unwrapped single-service or single-use articles, except as specified in subitems a and b of this item shielded / coated / otherwise shatter-resistant bulbs need not be provided in areas used only for storing food and single-service articles in unopened packages if the integrity of the packages cannot be affected by broken glass falling onto them and the packages are capable of being cleaned of debris from broken bulbs before the packages are opened.