5233 EVERGREEN WAY 2016-01-01 MF Import

c� � ' •�� .-. .-... Proposed Soup-n-Suds Restaurant Jnne 26, 1934 Page 2 (sanitary design) . 4) All food service equipment must be served by indirect drains. This applies to the 3-cornpartment sink, the g asT swasfer and the freezer. 5) A. All cooking equipment (excPpt micro�oave ovens} must be under au approved hood canopy and mal:e-up air systen. Therefore , specifications of the design are required as a part of the plan review report. B. Ventilation standards apply to the chicken cooker. This item must also be under an approved hood system. 6) A. It is recommended that handwash sinks are not mounted in work counter tops. The sink must lie specified for hand- washing only and not be used for utensil washing or food preparation. B. The handsinks in the l:itchen, bar and restr.00ms must be equipped with mixing faucets to temper the water. Liquid soap and paper totvel dispensers are required. 7) Ventilation must be pro��ided in the restrooms, I:estroom doors must be seli-closing. 8) Finish schedules were not listed. A. The floors and walls in the kitchen, bar , restroom and storage areas must be smoott; , nonabsorbent and easily cleanable. High splas�as (food prep, dishwashing and restrooms) should have more resistent finishes than just paint. Kenlite or G1asUord materials are recommended. The floor to wall junctions mu�t be coved. B. All beer and soft drink lines must be el�vated above floor level to aid in cleaning. C. The ceilings in the lcitchen, bar, restrooms and storage must be non-perforated and easily cleanable. 9) At least 20. footcandles of light is required on a11 working surfaces in t:he kitchen, bar, walk-in, storage and restroom areas. Small light fixtures (preferably fluorescent bulbs) must be installed under the bar top to illuminate the counters and work areas. Protective shields over all bulbs are required, t