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• Page 2 January 26,2001 <br /> Ventilation/Equipment Installation <br /> 1. All equipment, including millwork cabinets, must be mounted on casters, six-inch <br /> legs, or sealed to a solid masonry base. Enclosed, unfilled bases are not permitted. <br /> Small undercounter dishwashers may be installed on skids for ease in movement for <br /> cleaning. <br /> 2_ All heating appliances that generate excessive heat, grease, vapors, condensation, <br /> odors, or fumes must be situated beneath a mechanical exhaust hood. <br /> 3. The hood and canopy construction must meet the applicable standards of the <br /> National Sanitation Foundation, the Uniform Mechanical Code, and the amended <br /> Minnesota Building Code covering commercial kitchen ventilation systems. <br /> Plumbing <br /> 1. 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 /> Sinks <br /> 1. Either adequate space (12 inches) or a shield must be provided between the hand <br /> sink, preparation sink and three-compartment utensil-washing sink to preclude <br /> contamination by splash. <br /> 2. Ensure a sign directing employees to wash hands, hand cleanser, single-use towels, <br /> and a fingernail brush is provided at all hand wash sinks located in food service, food <br /> preparation, and warewashing areas. <br /> 3. The size of the compartments of the three-compartment utensil-washing sink must be <br /> large enough to accommodate the largest utensil/equipment that is to be cleaned and <br /> sanitized. <br /> 4. 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 /> Storage <br /> 1. Adequate approved NSF shelving for the food service operation must be provided to <br /> ensure that food products, utensils, or single service articles are stored at least six <br /> inches off the floor. <br /> Installations <br /> 1. Sea! all annular openings around pipes and other conduits that pass through the <br /> walls or floor. <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 /> £00/FOO 'd 8680# MOrI 30 C,LIO FF96 9L' F56 90:£T TOOF, TO 'S2d <br />