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Page 3 <br /> Orono Student Center <br /> Mr. Neal Lawson <br /> 11. If washing of fruit, vegetables or other foods is <br /> conducted on site, a separate food preparation sink will <br /> be required. <br /> 12 . Generally, the three compartment sink is a separate unit <br /> with integral drainboards on either end and sized to <br /> accommodate the largest piece of equipment. Please <br /> describe the intent of the counter included with the <br /> sink. This may require some alteration to your proposed <br /> design. <br /> 13 . Painted gypsum board is not permitted in the foodservice <br /> prep area. Walls must be smooth and easily cleanable <br /> with either fiberglass reinforced panels (FRP) or ceramic <br /> tile. This must extend from the base coving to a minimum <br /> height of six feet. <br /> 14 . Ceilings must also be smooth and easily cleanable <br /> utilizing vinyl clad ceiling tiles or similar. Textured <br /> or fissured tiles are not permitted. <br /> 15. What material will be used to cover the box out column? <br /> 16. Please describe the floor covering under the vending <br /> machine area. <br /> 17 . Please describe the proposed area for handling waste <br /> disposal. <br /> 18 . Do you propose to utilize disposable dinnerware? Will <br /> there be a condiment area? <br /> 19 . Will the kitchen be staffed by trained food service <br /> personnel or students? <br /> 20. The walls behind and next to the janitor sink will need <br /> to be covered with FRP to a minimum height of six feet. <br /> I assume this will also be where the mop rack is hung. <br /> Please explain the 1 1/4 inch condensate waste line that <br /> extends to the janitor sink. Also, describe the type of <br /> janitorial sink, curb or wall mounted. <br />