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Ceilings <br /> ❑ The ceiling above all areas of food preparation, food handling, and dishwashing areas are non-perforated, <br /> non-absorbent, smooth, and easily cleanable. This includes server stations and front counter areas where <br /> open foods are handled. No raw wood beams/rafters <br /> ❑ All light fixtures in food preparation, food handling, food storage, and dishwashing areas are provided with <br /> covers or are shatterproof <br /> ❑ All lighting is functional <br /> ❑ Ventilation system installed and operated to meet applicable building, mechanical, and fire codes <br /> ❑ No holes or gaps in ceiling <br /> Plumbing <br /> ❑ All sinks provide hot and cold running water <br /> ❑ Handwash sinks provide hot water between 100 °F – 120 °F within 30 seconds <br /> ❑ All plumbing fixtures securely mounted to wall or floor <br /> ❑ All plumbing meets state and local codes. No leaks <br /> ❑ Indirect plumbing (1 inch minimum air gap) on all food prep sinks, mechanical dishwashers, ice machines, <br /> soda dispensers, espresso machines, beer tap trays, steam tables, dipper wells, and walk-in refrigeration <br /> ❑ Indirect plumbing does not splash wastewater onto floor when draining <br /> ❑ If soda fountain is present, a reduced pressure backflow assembly (RPBA) is installed at the end of the <br /> copper water pipe servicing the soda dispensing system, prior to the carbonation device. No copper of brass <br /> pipes/fittings downstream of the RPBA <br /> ❑ All sink basins have rounded corners (no 90° corners) <br /> ❑ Water heater sufficiently sized to fill 2 compartments of the 3-compartment sink with hot water (100 °F) <br /> without the water dropping below 100 °F <br /> ❑ If a chemical dispensing system is installed at mop sink, it is connected to a separate water supply, or <br /> connected to mop sink faucet via a `sidekick' adapter or wasting-tee. Screw-on type Wye' adapters prohibited <br /> ❑ Faucet on 3-compartment sink reaches all sink basins. Spray hose optional—does not replace faucet arm <br /> Miscellaneous gi 1` ,.„ <br /> ❑ A horizontal separation of at least 16 inches, or a vertical partition 16 inches in height is provided between <br /> handwash sinks and all food preparation and storage areas <br /> ❑ A horizontal separation of at least 16 inches, or a vertical partition 16 inches in height is provided between <br /> the raw meat/poultry/seafood preparation sink and ready-to-eat food preparation and storage areas <br /> ❑ All splash guards are smooth, durable, non-absorbent, easily cleanable, and span entire width of the sink <br />