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7. <br />8. <br />9. <br />10. <br />11. <br />12. <br />13. <br />14. <br />15. <br />16. <br />17. <br />18. <br />19. <br />20. <br />21. <br />use gloves shall be provided and located in a <br />SPENCER <br />November 27, 2024 <br />Page | 2 <br />A first-aid kit with bandages and single <br />convenient area in an enclosed case. <br />Each mobile food facility that is either a special purpose commercial modular and coach, <br />as defined by Section 18012.5, or a commercial modular coach as defined by Section <br />Metal divider to be permanently installed to the counter at the height of the adjacent <br />service window. The divider shall have round edges to prevent injury to food workers. <br />Enclosed liquid soap and single service paper towel dispensers shall be wall mounted by <br />the hand washing sink. <br />Thermometers located inside all refrigerators are to be provide each shall be affixed to a <br />shelf in the warmest part of the unit such as near the door for food handlers to monitor <br />food temperatures for potentially hazardous foods are at or below 41° F <br />An internal height to 74 inches from the floor to the ceiling and an aisle width of at least <br />30 inches is maintained. <br />A “No Smoking” sign shall be posted in the mobile food facility. <br />All equipment shall meet American National Standards Institute (ANSI) or equivalent <br />standards. Any changes or additions shall be approved by this Department prior to <br />modification. <br />A three compartment sink with two dual integral drainboards. The sink must be at least 12 <br />inches wide 12 inches long, and 10 inches deep. Or at least 10 inches wide. 14 inches <br />long, and 10 inches deep. Each drainboard shall be at least the size of one of the sink <br />compartments. The sink shall have be American National Sanitation Institute Certification <br />The plan states the sink bays are 10”x10”x14” with 10” drainboards. <br />A single mixing faucet neck that reaches to each compartment of the 3 compartment sink. <br />The hand washing sink with a minimum size of 9” wide x 9” long x 5" deep is to be easily <br />accessible at the same height as the 3-compartment sink and have a 6 inch high metal <br />splash guard barrier on both sides. <br />Sanitizer test strips are to be present in the vehicle. The operator will be required to set <br />up the sanitizer in the 3 compartment sink and in the commercial portable rinser <br />A water heater with at least 4 gallon capacity able to provide 120 0 F water at a rate of at <br />least 1 gallon per minute flow. The plan calls for a 6 gallon electric water heater. <br />The 3-compartment sink is to have 3 sink stoppers that hold liquids in each sink bay for <br />washing and sanitizing of utensils and equipment. <br />Any spaces between equipment that are 4 inches or less in width shall be sealed closed <br />to facilitate ease of cleaning and sanitation.