Tbd (Previously Sin Yi)

Official wording

Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel., 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., 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., 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., 114153 - Equipment for cooling, e.g. ice machine, walk-in cooler/freezer, shall be sufficient in number and capacity to ensure proper food temperature control., 113953, 113953(b) - Provide minimum 6 inches high side splashguard(s) with rounded corners., 114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils., 114047, 114153 - Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor., 114193, 114193.1, 114269 - An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch., 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils., 114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the

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.