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Provide enclosed light fixtures, or shatterproof shields for light fixtures, over all areas where food is prepared, utensils cleaned, or open food is stored [CRFC §114252.1]. The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil washing areas, refuse storage areas, janitorial areas, and all restroom and employee change areas, shall be smooth and of durable construction and nonabsorbent material which is easily cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a three-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]. 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. 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]. 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]. 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 41,000 BTU, 10KW, or 6.0 GPM (tankless) [CRFC §114192]. 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]. 13.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]. 14.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].