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r <br />� <br />L <br />Proposed Tom's Donut' Shop <br />Aprii 13, 1933 <br />Page 7.too <br />6) All refri�eration equipment must meet N.S.F, standards <br />as mentior.ed in item 1 of this report. Also, equipment <br />specifications are required (cut sheets). <br />7) Indicating thermometers are required for each refrigeration <br />unit, <br />8) Should there be any opan display of Eood in t:ie front <br />service area, a counter g�iard would be required. <br />9) Should frozen desserts be dispensed, a cold running water <br />dipper well, wash kit, etc, would be required. <br />10) <br />a. All work tables, proofers, mixers, flour handling <br />equipment, counters, etc, must meeC id.S.F, standards <br />as mentioned in iter,i 1 of this report. <br />b. If equipment is used, it must be in good repair as <br />well as meet :�.S.I', standards. <br />11) The air-conditioning unit must be removed or completely <br />walled off fron the food preparation area. <br />12) The health department requires dra��ings of the hood canopy <br />and duct system. Also, the hood requires a mal:e-up air <br />system. Items 10-a and b toould apply also to the <br />ventilation syster.i. <br />13) All food storage shelves must Ue at least six (6) inches <br />above floor level. All shelves must be smooth and easily <br />cleanable. <br />14) <br />a. The employee's restroom must ha�-e soap and towel <br />dispensers. <br />b. The restroom must have a seli closing door. <br />15) The room shown on your layout plan m2y be used £or storage <br />of enployee's clothin� and personal belotigings. However, <br />it cannot be used for storage of food and single-service <br />articles because of the air-conditioning unit. <br />16) The kitchen and front service area must have a smooth, <br />nonabsorUent, easily cleanable floor covering. The floor <br />�ust have a coved base. <br />� <br />