7601 EVERGREEN WAY LAI GONG RESTAURANT 2016-01-01 MF Import

Mr. John Jinhong Page 2 February 20, 1981 4. b. However, i£ the dishwashing machine is a"low" temperature machine, the wash water temperature must be 120°F. or above during the� maximum demand of. the machine. The healt.h department recommends that the wash water temperature be mainta.ined at 140°F. or above. Also, the chemical sanitizing solution mu.st be set at least twice the strength for maz�ual sar_itization of u.tensils. 5. a. The type of glasswas'�er (item L-64) is not indicated on your equip- ment schedule. A waste or dump sink is required next to the glass- washer. b. T_here must be separate drainboards or work top for storage of soiled and saniti�ed drin;cing utensils. 6. a. If the dishwashing tuachine (item K-22) is a large "high" temperature machine, a vapor hood would be required. b. Normally "lot" temperature chemical dishwashing machines are not required to have vapor hoods. However, if the dishwashing machine is a large machine then a ceiling ventilator may be required to help reduce cordensation in the kitchen. 7. a. The hood and ducc system is not indicated on your equipment specifi- cations. Drawings of the hood canopy(sl and duct system is required as part of your plan review. b. All stoves, grills, deep fryers, broiler.s, Chinese ranges, pork roasters, steamers, stuck Icettles, pressure coolcers, ovens (except microwave) etc. must be ventilated by an approved hood and duct system (item K-8 & K-8A) 8. a. Zhere are no lighting schedules presented with your plans. ltaenty (2G) or more f.00t-candles of light is required in the food prepara- tion, dishwashing, scullery, and storage areas. b. All kitchen light fixtures must have shields or guards. c. The walk-in coolers and freezer light fixtures must have shields or guards. Also, the light fixtures must be properly located so each unit is adequately illuminated. Where possible, all electrical lines should be located outside the coolers and freezers. d. Light fixtures (preferably fluorescent) must be installed under the cocktail bar top in order to illuminate the glasswasher (item L-ti4) as well as working surfaces. . 9. Both the public and employee's restrooms must have self-closing doors. 10. Soap and towel dispensers are required at the kitchen hand-washing stution(s) as well as at the restroom lav,3tories.