9630 EVERGREEN WAY 2018-01-02 MF Import

Proposed Glacier Lane Restaurant and Cocktail Lounge April 18, 1983 Page Two a statement on your equipment purchase list that it is a 24B hot water machine. When a high temperature machine is used, the main hot water source should not exceed fifteen (15) feet. There is a cooling effect in the hot water line when the machine is located too far from the main hot water source, unless the hot water system is equipped with a dual temperature system or recirculating pump. b. For high temperature machines, the final minimum hot rinse water temperature is 180°F. measured at the rinse head; and for the maximum demand of the machine. c. The final rinse water pressure must not be less than fifteen (15) nor more than twenty-five (25) pounds per square inch measured in the water line immediately adjacent to the final rinse control valve. d. Also, high temperature machines must have a vapor hood or ceiling ventilator to remove condensation from the dishwashing area. 5) [+Then a low temperature chemical dishwashing machine is used instead, items 4 a, b, and d would not apply. However, the dishwashing machines final sanitizing rinse must be set at one hundred (100) part, per million of chlorine. Also, tie chemical sanitizing rinse water temperature shall be not less than 75 F.�nor less than the temperature specified by the machine's manufacturer. 6) The two compartment scullery sink (equipment item 12) has only one drainboard. Two drainboards are required. One drainboard for soiled utensils and one for clean utensils. Sinks and drainboard must meet item 1 of this report. 7) a. A hand -wash station is required in the kitchen. The handwash sink must have both hot and cold running water. b. The hand -wash station must have soap and towel dispensers. 8) The existing hot water tank should not be located in the food prep area because it is difficult to maintain sanitation around the tank. 9) Indicating thermometers are required for each refrigeration -� unit.