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• Page 5 <br /> Caribou Coffee Orono <br /> September 22,2004 <br /> 26. All floor-mounted equipment must be sealed in place and properly spaced to allow for <br /> cleaning, mounted on 6-inch legs, or mounted on casters (and installed with flexible <br /> utility connections) to permit removal for cleaning. Provide casters on all equipment <br /> that is possible. <br /> 27. Will there be an icemaker? If yes, where will it be located? <br /> 28. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place <br /> as to be easily cleanable. <br /> Room Finishes <br /> 29. The walls and ceilings in the food preparation, utensil-washing areas must be <br /> smooth, durable, non-absorbent, and easily cleanable such as stainless steel, <br /> ceramic tile, or fiberglass reinforced panels (FRP). In areas where paint is <br /> permittable, the finish shall be light in color, smooth, durable, and easily cleanable <br /> (e.g. high gloss enamel). <br /> 30. The floors in the food preparation, food storage, utensil washing and toilet rooms <br /> must be of a smooth durable material with an integral coved base at the wall/floor <br /> junctures. Approve flooring surfaces include ceramic tile, quarry tile, and terrazzo. <br /> Tile shall be installed with an epoxy or other water-resistant grout. <br /> 31. Provide a transition strip befinreen different floor coverings (example: quarry tile to <br /> carpet). <br /> 32. If textured tile is used it may only be installed in the walkways only, not under <br /> equipment, cabinetry or sinks, etc. <br /> 33. Provide durable, washable ceiling panels, such as vinyl-clad panels. <br /> Food Protection <br /> 34. Food on display must be protected from potential contamination from coughs, <br /> sneezes, and improper handling through the installation of properly constructed and <br /> installed food shields, the use of packaged food items or other effective means of <br /> protection. <br /> 35. Suitable utensils (e.g. tongs, ladles, spatulas, scoops, single service papers, etc.) <br /> must be provided to avoid unnecessary manual handling dispensed food items. <br /> Between uses of food dispensing, utensils must be stored in an appropriate manner. <br />