Tbd

Official wording

The water supply shall be from a water system approved by the local enforcement agency. , 114256 - Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur., 114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors., 114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils., 114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. , 114266, 114257, 114257.1, 114259 - Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure., 114060 - Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor)., 114130.1, 114130.3 - Multiuse food -contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, free of sharp internal angles, corners, and crevices, finished to have smooth welds and joints., 113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times., 114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms., 114193, 114193.1

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.