Re: Henn Co/submitted plans - Laserfiche WebLink

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/ 1 Page 3 NavaRe Lanes ORO June 17,2010 14. Ensure a sign directing employees to wash hands, hand cleanser, single-use towels, and a fingernail brush is provided at all hand wash sinks located in food service, food preparation, and ware washing areas. 15. Employee hand washing sinks must be conveniently located in all food preparation and utensil washing areas. Ideally the hand sink should be moved between the ware washing sink and the prep table. 16. Ensure that the size of the compartments of the ware washing sink are large enough to accommodate the largest utensil/equipment that is to be cleaned and sanitized. 17. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms. Storage 18. Adequate approved NSF shelving for the food service operation must be provided to ensure that food products, utensils, or single service articles are stored at least six inches off the floor. 19. Provide the drawing for the storage area showing the layout of the shelving. 20. Provide the location for storage of employees' personal belongings that is separate form food, clean equipment, and single service supplies. Employee lockers must be wall mounted or on six-inch legs. 21. Provide the location of a separate storage area that is not adjacent to or above food or food service items for cleaning chemicals. 22. Provide additional wall shelving over table#9. Installations 23. Seal all annular openings around pipes and other conduits that pass through the walls or floor. 24. All junctures befinreen the wall surface and the edges of attached equipment must be sealed with approved caulk/sealing compound (e.g. three-compartment sink, hand sink, etc.). 25. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place as to be easily cleanable.