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Page 4 Orono Senior Housing September 19, 2011 Storage 19. Ensure that there is adequate approved NSF shelving to ensure that all food products, utensils, or single service articles are stored at least six inches off the floor. Nothing may be stored on the floor. Installations 20. Seal all annular openings around pipes and other conduits that pass through the walls or floor. 21. All junctures between 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.). 22. All floor mounted equipment (floor mixer) must be sealed in place and properly spaced to allow for cleaning, mounted on 6 inch legs, or mounted on casters (and installed with flexible utility connections). Ideally all equipment including shelving units would be installed on casters to permit removal for cleaning. 23. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place as to be easily cleanable. Room Finishes 24. Toilet rooms must have self-closing doors, adequate ventilation, hand cleanser, single use towels or hand drying devices, tissue paper and covered waste paper receptacles. 25. All doors to the outside of the establishment must be self-closing and vermin proof. Provide weather stripping and door sweeps to all exterior doors. 26. The walls and ceilings in the food preparation, utensil washing and toilet room areas must be smooth, durable, non-absorbent, and easily cleanable such as stainless steel, ceramic tile, or fiberglass reinforced panels (FRP). In areas where paint is permittable (ceilings and soffits), the finish shall be light in color, smooth, durable, and easily cleanable (e.g. high gloss enamel).