Division of Hotels and Restaurants
The inspector begins the actual inspection by perusing the surrounding areas of the restaurant. The inspector examines the rear of the building. He looks to see if the exit door opens outward, is self-closing, tight fitting, and vermin-proof. Does the garbage storage contain plastic bags or wet-strength paper bags? Does the dumpster lid close and are the plugs intact? Is the dumpster without leaks and rust? Do the dumpster, compactor and grease receptacles contain non-absorbent pads? Is a mop facility provided and in good repair? Is there any evidence of dumping waste water or grease onto the ground? Does the faucet designed to accept hoses contain a backflow protection device? The inspector also will note excessive deterioration of eaves or broken windows, etc., that may allow vermin to enter.
The inspector verifies the sewage disposal system of the establishment and records this information on the report. Has the system been approved and does it operate in a safe and sanitary manner? Next, the source of potable water for the establishment is verified and recorded on the report. Has the source been approved and is the supply adequate and sanitary? If a well serves an establishment, the inspector checks that the pump equipment is operational.