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' • Submit a to scale sized floor plan for the establishment. The plans <br /> submitted on 8.5 x 11 inch paper are not large enough to make accurate <br /> measurements. <br /> Equipment <br /> 1. Ensure food service equipment meets the applicable standards of construction of <br /> the National Sanitation Foundation (NSF). The following pieces of equipment <br /> could not be located in current listings: Hobart D Series refrigerator. Only NSF, <br /> UL-Sanitation or ETL-Sanitation listed equipment that bear one of the following <br /> marks is allowed. <br /> C�+Tw� <br /> NSF m� sA' <br /> � <br /> �,,,,,� �rrn�noN <br /> 2. Ensure that all primary food preparation surfaces (preparation tables and <br /> counters) in the food service operation meet the NSF standards, such as <br /> stainless steel or solid services like Corian�and Wilsonart�. <br /> 3. Provide sufficient refrigeration to hold all readily perishable food products at 41° <br /> F or less. After reviewing your menu and estimated maximum capacity for <br /> children, it has been determined that a single door reach-in cooler is not <br /> adequate for refrigeration in the kitchen. Where will the cases of milk, juice, deli <br /> meat, cheese, yogurt, and prepared fruits and vegetables be stored? A <br /> suggestion would be to replace the 48" x 24" work table in the kitchen with <br /> a prep-top style refrigerator. In addition, a second single door reach-in <br /> cooler is needed. <br /> 4. Provided sufficient freezer space to hold perishable food frozen. After reviewing <br /> your menu and estimated maximum capacity for children, it has been determined <br /> that a single door reach-in freezer is not adequate in the kitchen. Where will the <br /> cases of french toast sticks, waffles, pancakes, meatballs, breadsticks, mashed <br /> potatoes, pizza sticks, chicken strips, and frozen fruits and vegetables be stored? <br /> A second reach-in freezer is needed. <br /> 5. Provide specifications on a NSF approved water heater that can provide an <br /> adequate amount of hot water during peak hot water use periods. Provide the <br /> specifications of the water heater for review. Also, due to the large number <br /> of sinks in the establishment, it is required that the water heater is sized <br /> properly and has an appropriate recovery rate. Complete the attached <br /> `Water Heater Worksheet' for review and approval. <br /> 6. Any used or existing equipment must meet the NSF standards, be listed, and be <br /> in "like new" condition. <br /> Equipment Installation <br /> 7. 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 <br /> permitted. Small under counter dishwashers may be installed on skids for <br /> ease in movement for cleaning. <br />