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� <br />� <br />rir. Tdilliam Robertson <br />Decenber 8, 198� <br />Page 2 <br />must be an integral part of the sink assembly. The Rules <br />and Regulations of the State Board of Health for rood <br />Service Sanitation states that "sinks used for hand washing <br />or equipment or utensils washing shall not be used for food <br />preparation." Therefore, the three compartment sink coith <br />two drainboards (equipnent item 2II) r.�ust be used only as a <br />scullery sink (pot and pan work). Also, the sinks must meet <br />1-A and 2-A of this report. <br />4) The health department would like to mention that pr�e�� foods are <br />not allowed in the same wall:-in cooler with keg an� case eer <br />and wines. Only bulk food items in their original food containers <br />may be stored wit.�iTeg and case beer and �aines. <br />5) <br />A. If the Jacl:son dish�aasli�ng macliine (equipment item 35) is <br />a hi.gh temperature machine, the main hot water source should <br />not exceed fir"teen (15) feet. There is a heat loss from the <br />hoC water line when Y.he machine is located too far from the <br />main hot water source, unless the hot caater system is <br />equipped with a dual temperature system or recirculating <br />P�P • <br />B. The final minintua hot rinse water temperature must be <br />180� F. measured at the rinse head; and for the maxinum <br />demasid of the macliine. <br />C. Tne final rinse water pressure must not be less than fifteen <br />(1�) nor more than twenty-five (25) pounds per square inch <br />measured in the water line i*�ediately adjacent to the final <br />rinse control valve. <br />D, In addition, hi h temperature machines must have a vapor hood <br />or ceiling venti ator to remove condensation from the <br />kitchen. <br />6) iv`aen a 1ow temperature chemical dishwashing machine is used <br />instead; items 5A, B, and D caould not apply. However, the <br />dishwashing machine's final sanitizing rinse must be set at one <br />hundred (100) parts per nillion of chlorine. <br />7) The drainboard, pre-rinse assemblies are not sho�,m on your <br />layout plans. There must be conplete separation of soiled and <br />clean utensils. The drainboard must meet Id.S.r, standa.rds. <br />8) The health departnent does not recor,unend mounting handwashing <br />�inlcs in work counter tops (eq�.�ipment items 17 and 24.) Invariably,_ <br />the sinl:s become utensil as wei_1 as handwashing sinlcs. <br />9) Both the kitchen handwash stati.orts and the restroom lavatories <br />must have soap and to«el dispensers. <br />Z <br />0 <br />� <br />... <br />� <br />m <br />.. ., <br />-i � <br />in s <br />0 <br />m <br />cv <br />mo <br />�c <br />O 3 <br />m <br />_� <br />m <br />.o z <br />c <br />�_ <br />N <br />-{ N <br />� <br />� <br />�a <br />3 <br />-t m <br />x <br />m� <br />N <br />O <br />or <br />�m <br />C N <br />3 � <br />m <br />z c'� <br />�� <br />n <br />z <br />-� <br />x <br />a <br />z <br />--I <br />x <br />N <br />''o <br />-i <br />n <br />m <br />r <br />