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eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) inches. Rubber or vinyl top set base is not permitted in these areas [CRFC §114268]. Walls and ceilings of all rooms (except for bar areas, areas where food is stored in unopened containers, dining areas, and offices) shall be of a durable, smooth, nonabsorbent, and washable surface [CRFC §114271]. All plumbing, electrical and gas lines shall be concealed within the building structure to as great an extent as possible. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning (e.g., at least one-half (%) inch from the wall and six (6) inches above the floor) [CRFC §114271]. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), display cases and refrigeration units, and any other food service equipment which discharges liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap 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 [CRFC §114193 and §114193.1]. Install grease traps/interceptors as directed by local building codes. A grease trap or interceptor shall not be located in a food or utensil handling area [CRFC §114201]. This facility shall have a sink with at least three compartments with two integral metal drain boards, and must have an indirect connection for waste discharge. The sink compartments and drainage facilities shall be large enough to accommodate immersion of the largest equipment and utensils [CRFC §114099]. The dishwasher must have two (2) drain boards, one for soiled utensils and one for clean utensils, located adjacent to the machine. The drain boards shall be sloped and drained to an approved waste receptor [CRFC §114103]. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. The water heater shall have a minimum rating of 6.0 gpm [CRFC §114192]. The addition of a dish machine in the future (as proposed on the plans) will increase your hot water demand. The potable water supply shall be protected with a backflow or back siphonage protection device, when required by applicable plumbing codes [CRFC §114192, §114193 and §114193.1]. A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods. The food prep sink shall have minimum dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) inches deep with an integral drainboard at least eighteen (18) inches by eighteen (18) inches. This sink shall drain to waste by means of an indirect connection [CRFC §114163]. The handwashing and food preparation sinks shall be separated from the warewashing sink or food preparation / storage areas by a metal splash guard, if separation is less than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge [CRFC §113953]. 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 $156 per hour.