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® 2. CRFC 114149.2
<br />(a) Every hood shall be installed to provide for thorough cleaning of all interior and exterior surfaces, including,
<br />but not limited to, the hood, filters, piping, lights, troughs, hangers, flanges, and exhaust ducts.
<br />(b) Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as
<br />hoods, fans, guards, and ducting, shall be designed to prevent grease or condensation from draining or
<br />dripping onto food, equipment, utensils, linens, and single -use articles.
<br />(c) Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and
<br />replacement if not designed to be cleaned in place.
<br />(d) Every joint and seam shall be substantially tight. No solder shall be used, except for sealing a joint or seam.
<br />(e) When grease gutters are provided they shall drain to a collecting ,receptacle fabricated, designed, and
<br />installed to be readily accessible for cleaning.
<br />(f) Exhaust hood ducting shall meet the following requirements:
<br />(1) All seams in the duct shall be completely tight to prevent the accumulation of grease.
<br />(2) The ducts shall have sufficient clean -outs to make the ducts readily accessible for cleaning.
<br />(3) All ducts in the exhaust system shall be properly sloped.
<br />(4) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of
<br />contamination by dust, dirt, and other materials.
<br />V. Equipment Requirements:
<br />A Equipment and Utensils
<br />1. CRFC 114130
<br />(a) Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic
<br />qualities under normal use conditions.
<br />(b) Except as specified in subdivision (c), all new and replacement food -related and utensil -related equipment
<br />shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited
<br />certification program. In the absence of an applicable ANSI certified sanitation standard, food -related, and
<br />utensil -related equipment shall be evaluated for approval by the enforcement agency.
<br />(c) Restricted food service facilities need not comply with subdivision (b), depending on the extent of the food
<br />service activities, and if the enforcement officer determines that the equipment meets the characteristics of
<br />subdivision (a).
<br />(d) All new and replacement electrical appliances shall meet applicable Underwriters Laboratories standards for
<br />electrical equipment as determined by an ANSI accredited certification program.
<br />® 2. CRFC 114130.1
<br />Materials that are used in the construction of utensils and food -contact surfaces of equipment shall not allow the
<br />migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions
<br />shall be safe, durable, corrosion -resistant, and nonabsorbent, sufficient .in weight and thickness to withstand
<br />repeated warewashing, finished to have a smooth, easily cleanable surface, and resistant to pitting, chipping,
<br />crazing, scratching, scoring, distortion, and decomposition.
<br />t 3. CRFC 114130.3
<br />(a) Multiuse food -contact surfaces shall be all of the following:
<br />(1) Smooth.
<br />(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
<br />(3) Free of sharp internal angles, corners, and crevices.
<br />(4) Finished to have smooth welds and joints.
<br />(5) Except as specified in subdivision (b), accessible for cleaning and inspection by one of the following
<br />methods:
<br />(A) Without being disassembled.
<br />(B) By disassembling without the use of tools.
<br />(C) By easy disassembling with the use of handheld tools commonly available to maintenance and
<br />cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
<br />® 4. CRFC 114169
<br />(a) Equipment that is fixed because it is not easily movable shall be installed so that it is:
<br />(1) Spaced to allow access for cleaning along the sides, behind, and above the equipment.
<br />(2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter or one
<br />thirty-second inch.
<br />(3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
<br />(b) Except as specified in subdivisions (c) and (d), floor -mounted equipment that is not easily movable shall be
<br />sealed to the floor or elevated on legs that'provide at least a six-inch clearance between the floor and the
<br />equipment.
<br />EHD 16.01 12 PLAN CHECK GUIDE
<br />8!1/14
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