Laserfiche WebLink
4 <br /> 1R <br /> 13. When splashguards (partitions and/or walls) are provided on both sides of a handwash sink the <br /> distance between the splashguards must be at least 18 inches apart (shoulder width) to allow <br /> proper accessto the handwash sink. <br /> 14. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks <br /> and at the same time provide hot water to all handwash sinks. <br /> 15. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility <br /> must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational <br /> inspection. This is required so that proper testing of the 15-second time requirement for hot water <br /> availability can be completed. <br /> 16.An under bar handwash sink is indicated at the bar. Under bar(or counter) handwash sinks are not <br /> acceptable. The handwash sink must be installed in a manner that promotes proper accessibility to <br /> the handwash sink basin and faucets. <br /> 17.All handwash sinks basins must be at least 10" long by 10"wide and 5" deep. Ensure that all <br /> handwash sink basins are at least 10"x10"x5". <br /> 18.Al! food service equipment, both new and used, must be listed by the National Sanitation . ..; <br /> Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of <br /> holding food at temperature of 41°F or below. <br /> 19. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed <br /> food service establishment. Used equipment must be clean, in proper operating condition, and in <br /> good repair. Used refrigeration must be capable of holding at a temperature of 41°F or below. <br /> 20.All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent <br /> for its intended use. The Perlick glass cooler, model #8365 AUL, and the Auto-Chlor glass washer, <br /> model #FT-AF-3, were not found in the current NSF or equivalent listings. This equipment must be <br /> replaced with NSF or equivalent listed equipment or documentation must be submitted which <br /> demonstrates NSF equivalency. Manufacturer names and model numbers for replacement <br /> equipment or equipment documentation must be submitted prior to the request for a preoperational <br /> inspection. Originally submitted manufacturer names and model numbers should be rechecked to <br /> assure the information submitted is accurate. Please note that subsidiary manufacturers are often <br /> not found in the NSF and equivalent listings. The manufacturer name should be verified and submit <br /> the parent company name if one is found. <br /> 21. No manufacturer name or model number was submitted for the griddle or the convection oven. The <br /> manufacturer name and model number for this equipment must be submitted prior to the request for <br /> a preoperational inspection. <br /> 22. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and <br /> food preparation counters and tables. Sinks in corners must also have wall protection on the side <br /> walls. A 16-inch high backsplash of plastic laminate, fiberglass-reinforced plastic or equal is <br /> acceptable. A backsplash higher than 16 inches is required on the wall behind counter top <br /> equipment taller than 16 inches. Floor to ceiling protection is required on the wall behind <br /> dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated <br /> hardboard is not acceptable. <br /> 23.All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must <br /> be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw <br /> cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and <br /> sealed so as to provide a smooth and cleanable surface. <br /> 24. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and <br /> easily cleanable. <br /> 25. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type <br /> surfaces are not acceptable) <br /> 26.All light fixtures in food preparation and storage areas must be provided with covers and <br /> shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. <br /> 27. Plumbing must meet state and local codes. 7--, <br /> / 'N <br /> • r <br />