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Proposed Plakey Jake' s <br /> January 26, 198� <br /> Page 2 <br /> 4) <br /> a. The one mop sink is also located over thirty feet from the <br /> bakery; and it has �he same problem of access. Withc+it <br /> a �oP sink near the Uzk�ry, employees muy draw as well as <br /> discharge waste water into the scullery sink (sink proposed <br /> in item 3-a of this report) . , <br /> b. In order to c�nserve floor space, a floor mounted mop sink <br /> with a hoce bibb shoulJ be considered. ' <br /> 5) <br /> a. The final sanitizinY rinse for tlie low temperature }{obart <br /> (bfodel A-14) spray t;�pe dishwa.shing nachine must be set <br /> at one hundred (lOC) parts per nillion of chlorine. <br /> b. The finnl rinse water pressure r�tst not be less than fi.ftee.n <br /> (15) nor more than twenty-fivt, l : 5) pounda per square inch <br /> measured in the water line inur�e�i.atcly adjacent to the <br /> final rinse r.unt�-o1 valve. <br /> c. A pre-rinse unit must be part of t:he di.shtable sw�p with <br /> strainer assemtly (item No. I:-2) . <br /> b) Tl�e location of L•he HoLart dishwasliing machine requtres that <br /> soiled utenails must be transported througli the food prep <br /> areas. <br /> 'j A second }dtchen handwasl� station is required in the milk � <br /> shake area, <br /> 8) The health d<partment does not rc �ommend mounting L•andwashing <br /> sinks in work countar tops (equipnent item BK-76) . Invariably, <br /> the sink bec�mes a utensil as well as handwushing sink. � <br /> ?) Depending on the various types of ureads , rolls and cookies <br /> preparec� in the Ual:ery, a reach-;.n refri�erator may be <br /> requircd. The menu should be part of the plan review informatLon. <br /> ?.0) Indicating Lhermometers are required for all ref'rigeration <br /> equipment. <br /> 11) Additional information is requ�,-�d for the covered ,oagon rroduce <br /> case (item S-86) . �71iat types of foods will be displayed and <br /> seived t� the customer, type of construction, refrigeration <br /> requirer�ents , etc. ? <br /> 12) <br /> a. St�euld chere be any open display of food in the service <br /> area, a ce��rter food shield will be required. The shield <br /> i <br /> I <br />