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5. Provide a designated area for janitorial equipment (mops, brooms, buckets, and cleaning supplies) [CRFC §114279 and §114281]. 6. Provide durable shelving which holds foods a minimum of six (6) inches above the floor with finishes that are nonabsorbent, smooth and cleanable [CRFC §114047], 7. 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 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 (112) inch from the wall and six (6) inches above the floor) [CRFC §114271], 8. 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]. 9. Provide a complete hand washing station, with hot and cold water supplies, wall mounted fully enclosed single service hand towel dispenser, wall mounted liquid or powder hand soap dispenser, immediately accessible from the food preparation area [CRFC §113953 and .§113953.2]. 10. At least one curbed cleaning facility orjanitor sink equipped with a drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste [CRFC §114192 and §1142791. 11. 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 §1140991. 12. Hot water shall be supplied at a minimum temperature of at least 120OF measured from the faucet. The water heater shall have a minimum rating of 39,000 BTU / 9 KW/6 GPM [CRFC §114192]. 13. 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]. 14. 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§1141631. 15. 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