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Giorgios Pasta Pizzaria <br />Page 2 <br />November 12, 1981 <br />should not exceed fifteen (�5) feet. There is a cooling <br />effect in the hot water line when the dishwashin� machine <br />is i�cated too far from the main hot �vater tank, unless <br />it is a dual temperature system. The temperature for <br />sanitizing multi-use eatin� and drinking uCensils is <br />180°F. measured at the rinse head; and for the maximum <br />demand of the machine. The above does not apply to <br />o�emperature chemical dish�aashing machines. <br />b, The final rinse taaCer pressure to the dish�aashing machine <br />must not be less �izan 15 nor more than 25 pounds per <br />square inch measured in the u�ater line immediately adja- <br />cent to the final rinse control valve. <br />6. High temperature dishwashing machines must have vapor hoods <br />or ceiling vents to remove condensation from the kitchen. This <br />does not apply to "1o�v" temperature machines. <br />7. a. The pizza over branch entry into t:he main duct system <br />should enter at gradual expansion znd at an an�le of 30° <br />or less (��referred) to 45° if necessary). Your layout <br />plans sho�.r only a sida view (sheet no. 3 of 6). <br />b. A hood filter should be used to prevent lint, dirt, and <br />grease buildup in tr:e duct system. It is cheaper to <br />r_lean a filter than the duct system. <br />8. a. At least 20 foot-candles of light is required on a11 <br />working surfaces in the kitchen. You may have problems <br />meeting the minimum lighting requirement �aith the recessed <br />incandescent light fixtures (75 wattage). <br />b. The wallc-in cooler light fixture mus� have a shield or <br />guard. <br />c. The wallc-in cooler light fixture musr Ue properl�� located <br />so tlie unit is adequately illuminated. <br />d. [dhere possible, a11 electrical lines and bo::es should be <br />located outside the caalk-in cooler. <br />9. Wi11 there be any keg or case beer storage with porrioned <br />controlled and/or reprocessed foods in the caa�lc-in cooler? <br />If so, separation of prepared foods from Ueer storage �aould <br />be required. <br />10. Both public and employee restrooms must have self-r.losing <br />doors. <br />11. Restrooms must be ventilated to the outside air. <br />12. Restrooms must have soan and towel dispensers. <br />13. Adequate facilit.i.es must be provided for thc orderly storagc <br />