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l J. Lighting: 1. CRFC 114252 In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shah be provided to produce the following light intensity, while the area is in use: (a) At least 10 -foot candles at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas. (b) At least 20400t candles for the following: (1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption. (2) Inside equipment such as reach -in and under -counter refrigerators. (3) At a distance of 30 inches above the floor.in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. (c) At least 50 -foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is.a factor and in other areas and rooms during periods of cleaning. [21 2. CRFC 114252.1 (a) Except as specified in subdivision (b), light bulbs shall be shielded, coated, or otherwise shatter -resistant in areas where there is. non -prepackaged ready -to -eat food, .clean equipment, utensils, and linens, or unwrapped single -use articles. (b) Shielded, coated, or otherwise shatter -resistant bulbs need not be used in areas used only for storing prepackaged food in unopened packages, if the integrity of the packages cannot be affected by broken glass falling onto them and the packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (c) Infrared and other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed, or by using approved coated shatter resistant bulbs. K. Water: ® 1. CRFC 114192 (a) An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet, unless otherwise specified in this part. The water supply shall be from a water system approved by the health officer or the local enforcement agency. (b) Any hose used for conveying potable water shall be constructed of nontoxic materials, shall be used for no other purpose, and shall be clearly labeled as to its use. The hose shall be stored and used so as to be kept free of contamination. (c) The potable water supply shall be protected with a backflow or back siphonage protection device when required by applicable plumbing codes. Exposed piping of a nonpotable water system shall be identified so that it is readily distinguishable from piping that carries potable water. IN 2. CRFC 114195 (a) The water source and system shall be of sufficient capacity to meet the peak water demands of the food facility. (b) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility. L. Backflow Protection: IN CRFC 114192 (c) The potable water supply shall be protected with a backflow or back siphonage protection device when required by applicable plumbing codes. Exposed piping of a nonpotable water system shall be identified so that it is readily distinguishable from piping that carries potable water. EHD 16-01 10 PLAN CHECK GUIDE 811114