Approved submimtted plans and spec

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Page 3 13. Provide an adequate number of floor drains or floor sinks that are easily accessible for cleaning. Floor drains or floor sinks must be located at the front of(but still underneath) equipment or cabinetry for easy access (not midway or at the back). Ideally floor sinks would not be installed in areas under equipment or cabinetry, as they are difficult to clean. Floors must be graded toward the floor drains or floor sinks. • Ensure mop sink has tile surround and FRP on the walls for splash. 14. Check with the local municipality for their regulations regarding grease trap requirements. If a grease trap is installed, the lid should be mounted flush with the floor and it shall be accessible for cleaning. If a grease trap must be installed on top of the floor, it must be spaced away from the wall or adjacent equipment a minimum of 6 inches so that it can be cleaned around all sides. The sides of the grease trap cannot be undulating so that it can be sealed to the floor and integral base cove can be installed 15. Hand sinks, preparation sinks, and three-compartment sinks must be directly wasted. Please refer to the MN Plumbing Code. Sinks 16. Raw fruits and vegetables that will be cut or combined with other ingredients, or otherwise processed must be cleaned with water before being used. Provide a separate food preparation sink with drain boards. A second compartment, separate from the vegetable preparation sink compartment, is required for poultry/meat preparation. Ideally the sinks would be separated from each other (not side by side). Employee hand sinks, utility sinks, or utensil cleaning sinks are not considered acceptable for use as a food preparation sink. 17. Provide adequate space (12 inches) or a shield between a preparation or hand sink and an adjacent preparation table, shelving etc. to preclude contamination by splash. 18. Provide a sign directing employees to wash hands, hand cleanser, single-use towels, and a fingernail brush at all hand wash sinks located in food service, food preparation, and ware washing areas. 19. Employee hand washing sinks must be conveniently located in all food preparation, food dispensing and utensil washing areas. 20. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms. 21. Provide a mop sink for proper disposal of mop water. 22. For hot water sanitizing, a minimum of three drying rack spaces is required. For chemical sanitizing, a minimum space for five dish racks is required. Storage 23. 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. Nothing may be stored on the floor. 24. Provide an area for storage of employees' personal belongings that is separate from food, clean equipment, and single service supplies. Employee lockers must be wall mounted or installed on legs, so there is a 6 inch clearance from the bottom of the locker to the floor.