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Page 3 <br /> 11. Provide an adequate number of floor drains that are easily accessible for cleaning. <br /> Floor drains or floor sinks must be located at the front of (but still underneath) <br /> equipment or cabinetry for easy access (not midway or at the back). Floors must <br /> be graded toward the floor drains. <br /> 12. Check with the local municipality for their regulations regarding grease trap <br /> requirements. If a grease trap is installed, the lid should be mounted flush with the <br /> floor and it shall be accessible for cleaning. <br /> If a grease trap must be installed on top of the floor, it must be spaced away from <br /> the wall or adjacent equipment a minimum of 6 inches so that it can be cleaned <br /> around all sides. The sides of the grease trap cannot be undulating so that it can <br /> be sealed to the floor and integral base cove can be installed <br /> 13. Hand sinks, preparation sinks, and three-compartment sinks must be directly <br /> wasted. Please refer to the MN Plumbing Code. <br /> Sinks <br /> 14. Employee hand sinks, utility sinks, or utensil cleaning sinks are not considered <br /> acceptable for use as a food preparation sink. <br /> 15. Either adequate space (12 inches) or a shield must be provided between a <br /> preparation or hand sink and an adjacent preparation table, shelving etc. to <br /> preclude contamination by splash. <br /> 16. Ensure a sign directing employees to wash hands, hand cleanser, single-use <br /> towels, and a fingernail brush is provided at all hand wash sinks located in food <br /> service, food preparation, and ware washing areas. <br /> Although not required, ideally a sign would be provided in each rest room that <br /> states; "Employees Must Wash Hands Before Returning to Work," to remind <br /> employees their hands. <br /> 17. A three-compartment utensil sink with integral drain boards at both ends must be <br /> provided for the proper cleaning and sanitizing of all multi-use equipment and <br /> utensils. <br /> 18. Ensure that the size of the compartments of the ware washing sink are large <br /> enough to accommodate the largest utensil/equipment that is to be cleaned and <br /> sanitized. <br /> 19. Provide hooks or hang-up brackets at the utility sink for the storage of mops and <br /> brooms. It is our understanding that the janitorial sink in the mall will be <br /> utilized for this facility. <br /> 20. For hot water sanitizing, a minimum of three drying rack spaces is required. For <br /> chemical sanitizing, a minimum space for five dish racks is required. <br /> F <br />