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, Page 3 <br /> 14. Employee hand washing sinks must be conveniently located in all food preparation, food <br /> dispensing and utensil washing areas. <br /> 15. A three-compartment utensil sink with integral drain boards at both ends must be provided for <br /> the proper cleaning and sanitizing of all multi-use equipment and utensils. <br /> 16. Ensure that the size of the compartments of the ware washing sink are large enough to <br /> accommodate the largest utensil/equipment that is to be cleaned and sanitized. <br /> 17. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms. <br /> 18. Provide a mop sink for proper disposal of mop water. <br /> 19. For chemical sanitizing, a minimum space for five dish racks is required. <br /> Storage <br /> 20. Adequate approved NSF shelving for the food service operation must be provi�ed to ensure that <br /> food products, utensils, or single service articles are stored at least six inches off the floor. <br /> Nothing may be stored on the floor. <br /> 21. Provide an area for storage of employees' personal belongings that is separate from food, clean <br /> equipment, and single service supplies. Employee lockers must be wall mounted or installed on <br /> legs, so there is a 6 inch clearance from the bottom of the locker to the floor. <br /> 22. Provide an area where paperwork can be done and stored and where the computer, Fax <br /> machine, phone etc. can be located, that is separate ftom food, clean equipment, and single <br /> service supplies. <br /> 23. Provide a separate storage area that is not adjacent to or above food or food service items for <br /> cleaning chemicals. <br /> lnstallations <br /> 24. Seal all annular openings around pipes and other conduits that pass through the walls or floor. <br /> 25. All junctures between the wall surface and the edges of attached equipment must be sealed with <br /> approved caulk/sealing compound (e.g. three-compartment sink, hand sink, etc.). <br /> 26. If conduit pipes are provided for the beverage lines, they must extend at least three to four <br /> inches above the finished floor elevation at both ends and the annular opening between the <br /> beverage lines and the conduit pipe sealed with a hard material and provided with a cleanable <br /> finish. <br /> Room Finishes <br /> 27. Toilet rooms must have self-closing doors, adequate ventilation, hand cleanser, single use <br /> towels or hand drying devices, tissue paper and a covered waste paper receptacles. <br /> 28. All doors to the outside of the establishment must be self-closing and vermin proof. Provide <br /> door sweeps and weather stripping on all exterior doors. <br />