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Establishment NameGRID COFFEE Inspection Date12/17/2024 Establishment Address3380 S BRISTOL ST SANTA ANA CA 92704 Permit NumberSR155370 Iterative - ViolationsCONSTRUCTION COMPLIANCE FINISHES o Finishes are subject to evaluation by this Agency. This determination will be made at the time of the preliminary field inspection. Finishes found not to be in compliance with current code requirements will not be accepted. If you are concerned about the acceptability of the finishes in your facility, please contact your plan checker prior to any work being conducted. Floors: o Some troweled epoxy flooring systems may be acceptable. All are evaluated on a case by case basis. It is very important that the samples submitted accurately represent the desired texture. When installed, traffic areas may be textured to provide traction. Excessive textures may require the installation of floor drains and a permanently installed high pressure cleaning system. Flooring on base coves and beneath shelving, sinks and equipment must be smooth and cleanable. Walls: o The wall surface in areas with dish machines, janitorial sinks, or three compartment sinks shall be covered with FRP, glossy tile, stainless steel, or the equivalent. The approved wall cover must extend up the wall at least eight feet from the floor and cover the walls behind the dish machine/sinks and accompanying drain boards. o Walls behind cooking equipment shall be of fire resistant and cleanable materials such as stainless steel or approved wall tiles. Ceilings: o Approved ceilings must extend over all food service areas. Approved ceilings include T-bar systems with vinyl-faced tiles, or dry-wall/hard-lid ceilings painted gloss or semi-gloss. No hanging pipes, exposed beams or duct work, decorative grids or hanging items may be exposed under the ceiling that may pose an overhead contamination risk. UTENSIL WASHING FACILITIES Standard utensil washing sinks: o For approved three-compartment utensil-washing, the size of the sink compartments and drain boards must be large enough to accommodate the largest vessel or utensil used. However, the minimum size shall be 18" x 18" x 12" deep compartments with 18" x 18" drain boards or 16" x 20" x 12" deep with 16" x 20" drain boards. Utensil sinks must drain indirectly to a floor sink. FOOD PREPARATION SINKS: o Facilities that wash, rinse, thaw, soak, or similarly prepare foods require a designated food preparation sink. The minimum requirements for a food preparation sink are: an NSF approved (18"x18"x12") single compartment, stainless steel sink with an integral drain board. The liquid waste from the sink must drain into a floor sink via an indirect connection. HAND SINKS: o All handwashing facilities shall be supplied with warm water supplied through a mixing valve or combination faucet at a temperature of at least 100°F. All other sinks shall supply hot water at a temperature of at least 120°F. o Handwashing cleanser and single-use sanitary towels must be provided in dispensers at all handwashing facilities. Hot air blowers may be provided in lieu of the hand towel dispensers. o If a hand sink is installed adjacent to food, utensils, equipment, linens, or food preparation surfaces, a splash guard is required. The splash guard must be minimum 6-inches high, and extend out to be in line with the front edge of the hand sink. JANITORIAL SINKS: o If the janitorial sink is within two feet of any food, utensils, equipment, linens, or food preparation areas, install a minimum six (6) foot high partition, as measured from the floor, between the janitorial sink and adjacent item. o Provide a chemical storage shelf and mop rack in the janitorial area. Janitorial sinks must be supplied with a minimum 120F hot water and contain an approved backflow device on the faucet. FLOOR SINKS: o A properly coved protective enclosure will be required around the backside of half-exposed floor sinks where the floor sink is installed under 3380 S Bristol St 1/8/2025