Restaurant Inspection Database

Violation Explanation

Official Report Wording, Item #39

Rooms & equipment vented as required. (1 pt.)

PUBLIC HEALTH REASON

Adequate ventilation is very important in maintaining a high level of sanitation within a food establishment. A poorly ventilated kitchen is generally very hot and can contribute to refrigeration not being capable of holding foods less than 41F. Insect and rodent infestations may occur if doors and windows are left open in an attempt to cool the establishment. Worker hygiene may be affected by sweat dripping into food or onto food contact surfaces, or by contaminating hands when wiping the face. Soiling of walls, ceilings and equipment surfaces with smoke, grease and moisture may also result. Insufficient make-up air supplied into the building can result in high carbon monoxide levels due to back draft of gas appliances such as water heaters and ranges. The regulations require exhaust hoods to be installed above all grease cooking equipment and equipment that gives off large amounts of heat and steam. Outside air must be mechanically supplied back into the building at a volume equal to or greater than what is being exhausted out of the building.

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