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yy k ** A^ <br />A•TCii.i�° ' <br />Sally Ann Johnson <br />April 2, 1985 <br />Page 2 <br />,t`' Sty ;_'-` <br />5) A ventilation hood is needed over the grill and two fryers. A a <br />hood may also be needed over the chicken cooker - submit information <br />on this piece of equipment. <br />The ventilation hood shall be installed and operated to meet applicable <br />building, mechanical and fire codes. Submit plans. <br />S) Floors shall be smooth, nonabsorbent and easily cleanable. When <br />floors are subjected to water flushing for cleaning, the wall and <br />floor junctures are to be coved and sealed. Submit material to be <br />used. <br />7) Walls and ceilings of food preparation area and toilet rooms shall <br />be light-colored, smooth, nonabsorbent and easily cleanable. Submit <br />materiald to be used. <br />8) Toilet Rooms <br />A. Shall be enclosed with tight -fitting, self -closing doors. <br />S. Mechanically vented to the outside. <br />C. Handsinks shall be equipped with hot and cold running water, soap <br />and hand towels. <br />D. Ladies toilet room shall be suppliedwith a covered waste receptacle. <br />9) A mopsink is needed for the establishment.. A utility sink or a curbed <br />cleaning facility with a floor drain provided meet these requirements. <br />Submit proposed location for approval. <br />10) Lighting fixtures located in food storage, prep or service areas shall <br />be shielded to protect against glass. <br />11) Suitable facilities shall be provided for the orderly storage of <br />employee clothing. <br />12). All fixed equipment, the space between it and adjoining equipment and <br />the adjacent walls, shall not be more than 1/32 inch or sealed if <br />exposed to seepage. <br />13) No glasswasher or bar sink is shown in the lounge area. It is <br />assumed that all bar glasses will be washed in the kitchen three - <br />compartment sink. <br />z <br />0 <br />m <br />z <br />0 <br />m <br />