Laserfiche WebLink
� <br />Mr. idilliam Robertson <br />December 8, 1983 <br />Page 3 <br />10) <br />11) <br />All restroom doors must be self closing. <br />A. All coo}:ing equipment (except microwave ovens) must be <br />under an approved hood canopy and mal:e-up air sysCem (equip- <br />r�ent items 10 and 24). Therefore, drawinp of the hood <br />canopy, duct, and mal:e-up air system� are required as part <br />of your plan review report. <br />B. Vent-ilation standards coould apply to the Groen braising pan <br />(equipment iter� 29). As stated in item 1-A of this report, <br />cut sheets are required for each.piece of equipment. <br />12) There �oas no equipment numUer nor equipment specificsCions <br />submitted for the wallc-in cooler. The �aall:-in cooler must <br />comply with the P7.S.F. standards. <br />13) There are two rooms just off the rear food <br />an office and the other is a dough room. <br />shown for this food prep roora. <br />prep room. One is <br />Equipment list is not <br />14) All food storzge shelve� must be at least six (6) inches aUove <br />floor level. All shelves must meet N.S.F, standards---smooth <br />and easi.ly cleanable. <br />15) Indicating therr.iometers are required for each refrigeration unit. <br />16) <br />A. At least 20 footcandles of light is <br />surfa.:es in tne food prep, scullery, <br />areas, and the cocl:tail bar area. <br />17) <br />required on a11 caorking <br />dishwashing, storage <br />B. All kitchen light fistures Lnust have shields or protective <br />guards. This applies to the wallc-in cooler. <br />C. A small light fixture (preferably with a fluorescent bulb <br />and switch) must be inctalled under the bar top in order <br />to illuminate the bar sink and drainboards as well as other <br />working surfaces. <br />A. Food regua7.tions state that "In bars and taverns, an extra <br />sink compartment shall be provided atthe bar in addition to <br />those necessary for norr�al cleaning and sanitizinQ processes: <br />PROVIDED, tliat this subsection and subsection (2) shall only <br />apply to food service establishnents constructed or reu�odeled <br />aiter the effective date of these regulations." <br />B, Therefore, an Yd.S.F, approved four (4) compartment sinl: with <br />drainboards is required for �aashing and sanitizing drinking <br />� <br />0 <br />� <br />� <br />m <br />�� <br />.. -i <br />�n x <br />m <br />cv <br />mo <br />-� c <br />O 3 <br />-� z <br />x -i <br />m <br />A 2 <br />a -+ <br />rx <br />.. .-. <br />� N <br />< <br />� <br />oz <br />� 3 <br />=m <br />m� <br />N <br />or <br />nm <br />C N <br />mN <br />�� <br />. m <br />a <br />A <br />�--I <br />2 <br />n <br />z <br />� <br />x <br />N <br />z <br />0 <br />� <br />.. <br />c� <br />m <br />