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• Page 2 October 2, 1998 <br /> 4. �II there be a grease trap and where will it be located? Check with the local <br /> muniapality for their regulations. If a grease trap is installed, the lid should be <br /> mounted flush with the floor and it shall be acxessible for cleaning. <br /> Sinks <br /> 1. Either adequate space or a shield must be provided befinreen the hand sink and <br /> preparation table/storage shelving to predude contamination by splash. <br /> 2. Ensure hand cleanser, single-use towels, and a fingemail brush are provided at the <br /> hand wash sink located in the food/bar service area. <br /> 3. The plans and specification did not depict a utility service sink. Ensure a mop sink is <br /> provided in the facility for proper disposal of mop water. , <br /> 4. Where will cleaning produds and equipment be stored? Provide hooks or hang-up <br /> brackets at the utility sink storage of mops and brooms. <br /> Storage <br /> 1. Adequate approved NSF or equivalent shelving covering the food senrice operation <br /> must be provided to ensure that food products, utensils, or single service artides are <br /> stored at least six inches off the floor. <br /> 2. Provide an area for storage of employees' personal belongings that is separate form <br /> food, dean equipment,and single service supplies. <br /> Installations <br /> 1. All annular openings around pipes and other conduits where they pass through the <br /> walls and floor must be sealed(caulked). . <br /> 2. All junctures between the wall surFace and the edges of attached equipment must be <br /> sealed with approved caulk/sealing compound (e.g. three-compartment sink, hand <br /> sink, etc.). <br /> 3. If conduit pipes are provided for the beverage lines they must extend at least three to <br /> four inches above the finished floor elevation at both ends and the annular opening <br /> befinreen the beverage lines and the conduit pipe sealed with a hard material and <br /> provided with a cleanable finish. <br /> Room Finishes <br /> 1. Provide a finish schedule for walls, ceilings, and floors for the kitchen, bar, storage <br /> areas,and bathrooms. <br /> 2. Toilet rooms must be provided with seff-closing doors, adequate ventilation, hand <br /> cleanser, single use towels or hand drying devices, fissue paper and waste paper <br /> receptacles. Toilet rooms used be women shall have at teast one covered waste <br /> receptade. <br /> 3. All doors to the outside of the establishment must be self-closing and vermin proof. <br />