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Page 5 <br /> April 19, 2010 <br /> Harvest Moon ORO <br /> 23. Provide hooks or hang-up brackets at the utility sink for the storage of mops and <br /> brooms. <br /> 24. Requirements for the under counter dish machine; for hot water sanitizing, a <br /> minimum of three drying rack spaces is required; for chemical sanitizing, a minimum <br /> space for five dish racks is required. <br /> Storage <br /> 25. 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. The kitchen seems a little short on storage, when you consider <br /> storage for packaging for "grab and go" items. Provide additional storage shelving <br /> and maximize storage. <br /> 26. There were not cut sheets for the walk-in shelving provided. The food storage <br /> shelving used in the walk-in refrigerators must be NSF approved stainless steel, <br /> factory pre-coated epoxy or Metroseal® for example. Chrome or zinc-plated <br /> shelving without an approved factory applied hard-baked protective coating is not <br /> approved for this purpose. <br /> Installations <br /> 27. Seal all annular openings around pipes and other conduits that pass through the <br /> walls or floor. <br /> 28. 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 /> 29. All floor mounted equipment must be sealed in place and properly spaced to allow for <br /> cleaning, mounted on 6 inch legs, or mounted on casters (and installed with flexible <br /> utility connections) to permit removal for cleaning. Ideally the Deli Case R-35 would <br /> be installed on low rise caster for ease of cleaning underneath. <br /> 30. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place <br /> as to be easily cleanable. <br />