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will be a cleanable, light colored material (either painted sheetrock or a drop- ceiling with Vinyl Rock panels). 3. All ice machines and bins, food preparation sinks, dishwashing sinks (dish- washing units), display cases and refrigeration units, and any other food service equipment which discharges liquid waste, shall be plumbed therein with an indirect connection through an air gap (height of air gap must equal two times the inside diameter of the discharge tube. H=2xl.D.) into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets. [CURFFL §114100 and §114150] 4. Adequate and suitable storage space must be provided for dry and cold storage. The following recommended methods may be used: a) A floor area equivalent to 25 percent of all kitchen space; b) Sufficient approved shelving of ninety-six (96) linear feet of shelving that is eighteen (18) inch deep, or c) 144 square feet of actual dry shelving area. 5. The walk-in refrigeration unit shall be flashed or sealed to adjacent walls and/or ceiling to exclude vermin. The unit shall also be designed to be closed and sealed to the floor or be constructed integral with the floor. When opened food containers are stored inside this unit, the flooring shall be continuous/contiguous, coved at the floor wall interface to a height of four (4) inches and a minimum radius of three-eighths (3/8) of an inch provided. [CURFFL §114040 and §114150] 6. The approved flooring that was discussed with the Joe Koslowski, the flooring contractor, and Roger Page on January 6, 2006 was General Polymers "TPM #115 Upgraded Troweled Mortar (U3/U4)" installed throughout. Under the cooking equipment in the hallway and at least 5 feet around the equipment you must include in the mixture the General Polymers "FasTop S Urethane Slurry System" in order to meet the minimum temperature resistance. Both floors must be applied at 3/16-inch minimum thickness throughout. Under the cooking equipment and at the floor-wall iunctions you must apply the slurry as smooth as possible for cleaning purposes. The EHD must be kept informed of the construction progress. A final inspection must be performed, operating permit fees paid, and approval to operate granted prior to opening for business. All equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of $ 93.00 per hour. Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable State laws, and/or city or county ordinance codes, shall be Plan Check Approval -2- December 23, 2005