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January 2, 1976 <br />Page 2 <br />temperatures and dampness are revalent. This type of paint <br />is mold or mildew resistan' .,-toxic, white, smooth, and <br />washable. The floor surface must be smooth, nonabsorbent, <br />easily cleanable, and coved floor junctures. The light fixture <br />in the walk-in cooler should have a guard. <br />6. The layout plan does not indicate any refrigeration or hot <br />food holding equipment in the broiler bar area. You mentioned <br />that a layout for food -service equipment will be sent to the <br />health department which will show these pieces of equipment. <br />All food -service equipment and utensils must meet the National <br />Sanitation Foundation Standards. <br />7. Self food -service (buffet dining) must have guards so designed <br />and constructed as to protect foods from manual contact, droplet <br />infection, etc. <br />8. If a soft ice cream machine should be considered now or in the <br />future, a wash kit would be required. A wash kit assembly <br />includes a hot and cold water mixing faucet mounted either on the <br />machine or adjacent wall. For all frozen deserts, a dipwell is <br />required. <br />9. Be sure the ice bin is not positioned in front of the water station. <br />The ice bin may be located behind or tc the side of the water <br />station, unless it has a cover or lid. <br />10. When floor drains are used for cleaninE and disposing of water <br />or fluid waste, no mop sink is required. However, a hose bib <br />should be located in the kitchen for drawing water or flushing <br />the floor. <br />11. Food -Service equipment must not be directly connected to the <br />drainage system of the building. All equipment used for preparation <br />and/or storage of food or drink must be served only by indirect <br />drains which discharges into a floor sink or over an effective air <br />gap. <br />12. Locker space must be provided for the orderly storage of employees' <br />clothing and personal belongings. <br />13. Walls, floors, ceilings must be smooth, nonabsorbent, easily cleanable <br />surfaces --- especially up to the level of splash in the food preparation, <br />dishwashing, scullery, storage, and restroom areas. Also, floors <br />must be coved at wall junctures. <br />