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<br />Plan Review - Wildhorse Crispy Fra,ed Rabbit
<br />Page 2
<br />March 8, 1982
<br />7
<br />3
<br />4
<br />5.
<br />6.
<br />7
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<br />A one or two compartment.sink saith integral drainboard and
<br />with..indirect connection.to sewer.for food nreparation is
<br />required, Food code forbids food preparation in scullery
<br />sinks. i'amber 2 on your floor plan is technically not
<br />uv to code standard but will be accepted if sewer hook-
<br />up is corxected.
<br />A.complete (and much used) handwash station in the kitchen
<br />w�ork area is require3. This is a; nreferably sma , sink
<br />wit hot and cold water and towel and hand cleaner dispensers
<br />conveniently nearby.
<br />A mop sink. There is plumbing---water. and sewer---available
<br />in the back room by the bathroom wall.
<br />Adequate.re�rigerated storage. Your floor vlan number 1,
<br />walicin cooler, is.most likely very acceptable but it first
<br />must be thoroughly cleaned and deodorized aad the door needs
<br />regair... Then it.must dependably maintain nroper temperature,
<br />45 F. or less at all times..
<br />Xour number 3, freezer, is very questionable. Mr. Dorn
<br />said it was not going to be used but your number 7 is no
<br />where near adequate.freezer storage and even it is question-
<br />able. You must have adequate freezer storage in the
<br />establishment.
<br />Your number 8 is not N.S.F.
<br />drinkslandasuchsbut�isenot to berused for notentiallybottled
<br />hazardous foods.
<br />All wcrk tables and counter tops must be smooth, durable,
<br />washable, easily cleaned, an3 sanitized. Cuttingboards are
<br />to be r_ight-grain maple, nylon, or hard rubber. 4Ie have
<br />no information on your numbers 9, 10, and 11.
<br />There is question as to whq number 12 is needed. If it is
<br />a hot-holding facility, ir. must surely be dependable 140°F.
<br />storage ar.d must be N.S.F, or equal.
<br />`Lour number 16 might be okay but ore have no information.
<br />All storage is to be at least six inches above floor.
<br />Shelving must be smnoth, easily cleaned. All necessary
<br />non-food items such as cleaners, sanitizers, and the like
<br />are to be stored completely separately from food items
<br />and stored near floor.
<br />9. Xour number 17, bathroom, seems to be a good restroom
<br />facility for emoloyees only.
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