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Page 2 <br /> Orono Student Center <br /> Mr. Neal Lawson <br /> 4 . Ensure that sufficient storage space is available for <br /> paper goods and food storage. A separate area is <br /> required for storage of chemicals. Please describe to us <br /> the location proposed for this purpose. <br /> 5. All refrigeration units shall hold potentially hazardous <br /> food at 40 degrees F or less. Freezers shall hold foods <br /> at 0 degrees F or less. Provide integral thermometers <br /> for all refrigeration/freezer units. Please describe to <br /> us the intent of "future refrigeration" . <br /> 6. Vinyl composition tile will not be acceptable under the <br /> washer and dryer, and the janitorial sink. At a minimum, <br /> a quarry tile pad, appropriately sloped to floor drains, <br /> must be installed to provide adequate protection from <br /> moisture with matching six inch bull nose base coving <br /> with a quarter inch radius at the floor-wall juncture. <br /> 7 . Describe to us the intent of "future dishwasher" . What <br /> type of utensils and/or equipment must be accommodated by <br /> this equipment? The three compartment sink appears to be <br /> inadequately sized with very small compartments. Is the <br /> dishwasher to be located undercounter? Dishwashers in <br /> commercial kitchens shall discharge to the drainage <br /> system through an air break. If a floor drain <br /> constructed without a backwater valve is installed on the <br /> horizontal dishwashing branch, the dishwasher may be <br /> connected to the drainage system. A sloped floor drain is <br /> required under the three compartment sink. <br /> 8 . Please specify the make, model and capacity of the hot <br /> water heater serving the kitchen equipment area . This <br /> unit must be NSF approved and on six inch legs. <br /> 9. All handsinks shall be equipped with soap, single service <br /> hand towel dispensers, a fingernail brush and hot water, <br /> not to exceed 130 degrees F. We recommend wrist action <br /> hand controls similar to the handicap paddles. <br /> 10. Please describe the manner in which food will be <br /> transported from the elementary school and the means to <br /> maintain hot holding temperatures for dispensing at the <br /> site. <br />