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i <br /> Page 2 <br /> May 11, 2010 <br /> Harvest Moon ORO <br /> Equipment <br /> 1. This item not addressed in your April 20th response. Ensure that the new equipment <br /> meets the applicable standards of construction of the National Sanitation Foundation <br /> (NSF). Only NSF, UL-Sanitation or ETL-Sanitation listed equipment is allowed. All <br /> equipment must bear one of the following marks: <br /> �HSF Q SP� <br /> f ETA <br /> SANITATION <br /> Nsi ANSI <br /> 2. There is no refrigeration in the kitchen. Provide some refrigeration (under counter?) <br /> in the kitchen for open, in-use foods. Provide sufficient refrigeration is to hold all <br /> readily perishable food products at 41° F or less. <br /> Plumbing <br /> 3. Provide information on the City of Orono's requirements regarding the grease trap. <br /> Please show it on the plumbing plan. <br /> 4. Provide a final plumbing plan. <br /> Sinks <br /> 5. Provide a prep sink for the Produce room and show it on the plan. <br /> 6. Provide a ware washing sink in the produce room and show it on the plan. <br /> 7. Provide a decision on dish machine (under counter or larger full machine). If a under <br /> counter dish machine is specified, the deli must provide single use eating utensils <br /> and dinner ware. Remember for spacing purposed, hot water sanitizing requires a <br /> minimum of three drying rack spaces and for chemical sanitizing; a minimum space <br /> for five dish racks is required. Show the machine chosen and drying rack space on <br /> the plan. <br />