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. / • Page 3 January 14,2002 Installations 1. Seal all annular openings around pipes and other conduits that pass through the walls or floor. 2. Ail junctures between the wall surFace and the edges of attached equipment must be sealed with approved caulk/sealing compound (e.g. three-compartment sink, hand sink, etc.). 3. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place as to be easily cleanable. ' Room Finishes , 1. Toifet rooms must have self-closing doors, adequate ventilation, hand cleanser, single use towels or hand drying devices, tissue paper and covered waste paper receptacles. 2. All doors to the outside of the establishment must be self-closing and vermin proof. 3. The walls and ceilings in the food preparation, utensil washing, janitorial, and toilet . , ' room areas must be smooth, durable, non-absorbent, and easily deanable such as , stainless steel, ceramic tile, or fiberglass reinforced panels (FRP). In areas where paint is permittable, the finish shall be light in color, smooth, durable, and easily cleanable (e.g. high gloss enamel). Specify the wall and ceiling finishes. 4. The floors in the food preparation, food storage, utensil washing,janitorial, and toilet rooms must be of a smooth durable material with an integral coved base at the walVfloor junctures. Approve flooring surfaces include ceramic tile, quarry tile, and terra�o. Tile shall be installed with an epoxy or other water-resistant grout. Specify the floor finishes. 5. The floor in and about three foot peripheral area of the serving counter must be smooth, easily cleanable, and non-absorbent. Provide a transition strip between different floor coverings(example: quarry tile to carpet). 6. Outside garbage and refuse containers, including compactors, must be stored on a smooth and non-absorbent surface. Food Protection 1. Food on display on the serving counter must be protected from potential contamination from coughs, sneezes, and improper handling through the installation of properly constructed and installed food shields, the use of packaged food items or other effective means of protection such as hinged lids or covers.