Flower Child

Inspector notes: Observed 2 water cooled portable AC units installed within the kitchen. One portable AC unit was supplied from the mop sink. The AC unit was observed connected via a y-valve with shutoffs downstream from an atmospheric vacuum breaker (AVB). The drain line was draining to mop sink without an airgap. The second portable AC unit was supplied from the prep sink with no backflow device installed. The drain line was draining to a floor sink with no air gap. Discussed approved plumbing with the PIC. All water connected equipment requires an approved backflow device. Equipment with potential for backpressure and back siphonage require a backflow device approved for those applications. Provided backflow handout to PIC. Also discussed with PIC that shutoffs are not approved downstream from an AVB. Also discussed that drain lines for water connected equipment require approved minimum 1 inch air gaps

Inspector notes: Observed portioned cooked chicken in a drawer unit behind the salad prep table with temperatures between 74 to 76*F at time of inspection. Observed portioned sliced steak and onion mixture with temperatures of 52 to 54*F in a prep table at time of inspection. Per chef, both items were portioned out less than 2 hours prior inspection and then placed into the prep tables. Chef moved items to blast chiller to rapid cool at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed no paper towels at the handwashing sink near the prep station at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection