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, Page 2 <br /> must be properly finished with plastic laminate, melamine, or grommet, no caulk or painted <br /> finishes. If a solid surface is specified, the cut outs must be finished the same as the top. <br /> 4. Ensure that all refrigerated preparation tables meet the April 1998, NSF standard 7 criteria. <br /> 5. Provide spec�cations on an approved water heater that can provide an adequate amount of hot <br /> water during peak hot water use periods. <br /> If the water heater is electric powered, it must meet the NSF Standard 5. If the water heater is <br /> gas powered it must meet American National Standards Institute (ANSI) requirements. <br /> If the water heater is located in the food service area, it must be installed on 6 inch legs. If it is <br /> located in a mechanical room, it may be sealed to the floor. <br /> Ventilation/Equipment Installation <br /> 6. All equipment, including millwork cabinets, must be mounted on: casters; on legs so there is a <br /> six-inch clearance from the bottom of the equipment to the floor; or sealed to a solid masonry <br /> base. Enclosed, unfilled bases are not permitted. Small under counter dishwashers may be <br /> installed on skids for ease in movement for cleaning. Ideally all equipment should be placed on <br /> casters for ease in movement for cleaning. <br /> Plumbing <br /> 7. Ensure that a licensed plumber installs all plumbing according to the Minnesota Plumbing Code. <br /> Submit to the City of Orono's preferred plumbing inspe�tion program for review and approval <br /> prior to installation. <br /> 8. No hose can be attached to a faucet that is not equipped with a backflow prevention device. <br /> 9. Provide an adequate number of floor drains or floor sinks that are easily accessible for cleaning. <br /> Floor drains or floor sinks must be located at the front of(but still underneath) equipment or <br /> cabinetry for easy access (not midway or at the back). All food sinks rnust have a floor drain. <br /> Ideally 1 floor drain will service the 3 compartment sink and the prep sink. Please confirm <br /> that a floor drain is in the space. <br /> 10. Hand sinks, preparation sinks, and three-compartment sinks must be directly wasted. Please <br /> refer to the MN Plumbing Code. <br /> Sinks <br /> 11. Raw fruits and vegetables that will be cut or combined with other ingredients, or otherwise <br /> processed must be cleaned with water before being used. Provide a separate food preparation <br /> sink with drain boards. Employee hand sinks, utility sinks, or utensil cleaning sinks are not <br /> considered acceptable for use as a food preparation sink. <br /> 12. Provide adequate space (12 inches) or a shield between a preparation or hand sink and an <br /> adjacent preparation table, shelving etc. to preclude contamination by splash. <br /> 13. Provide a sign directing employees to wash hands, hand cleanser, single-use towels, and a <br /> fingernail brush at all hand wash sinks located in food service, food preparation, and ware � <br /> washing areas. <br />