Laserfiche WebLink
"07/29/2002 14:50 FAX 0016 <br /> b) Eating and Drinking Utensil Sinks: <br /> 1. Where multi-service eating and drinking utensils are washed by hand, a three (3) <br /> 13 compartment stainless steel sink with dual integral stainless steel drain boards shall be provided. <br /> Dishwashing machines are recommended where a large volume of eating and drinking utensils <br /> are washed. <br /> 2. The sink must be capable of accommodating the largest utensil to be washed and the drain <br /> boards shall be as large as the largest sink compartment. A minimum compartment size of <br /> approximately 18 x 18 x 12 inches deep will generally be adequate for most utensils. <br /> [CURFFL 114090 (b)] <br /> 3. A three (3) compartment bar sink may require a quick funnel drain or a fourth (4th) sink <br /> compartment for disposal of drink/ice waste. (CURFFL 114090(a)] <br /> c) Food Preparation Sink: <br /> Food neing a separate <br /> or <br /> awing <br /> soaking slhall ities have a food preparation is nk that nk for food preparation ainsbymeans of an indirectonnectionh [CURFFL 1148100] <br /> [UPC 601 (b)] <br /> d) Hand washing Sinks; <br /> 1. Hand washing sinks shall CL 1d1in 41161 <br /> 2. <br /> h food preparation area(i.e.,deli,meat,bakery. <br /> sushi bar,oyster bar, etc-), [ URFF <br /> 2. Soap and single-use sanitary towels shall be provided in permanently installed dispensers at <br /> 13 the hand washing sinks. [CURFFL 114115& 1141201 <br /> 3- Hand washing sinks shall have such water provided from a combination faucet,or water from <br /> a premixing faucet which supplies warm water at 110°F or higher and for a minimum of 10 <br /> seconds while both hands are free for washing. [CURFFL 1141151 <br /> e) Janitorial Sink: <br /> 1. Food establishments shall be equipped with at least one of the following to be used exclusively <br /> for general cleaning purposes and for the disposal of mop bucket waste and other liquid waste: <br /> [CURFFL 114165(b)] <br /> • A one(1) compartment, non-porous janitorial sink. [CURFFL 114165(b) (1)1 <br /> • A slab,basin or floor constructed of concrete or equivalent material,curbed and sloped <br /> to a drain. [CURFFL 114165(b)(2)] <br /> ❑ 2. The sink shall be located so as not to contaminate any food preparation areas,food storage <br /> areas, utensils or equipment. [CURFFL 114010 & 114090(h)] <br /> 3- The mixing valve faucet shall be equipped with a backflow prevention device. <br /> [CURFFL 114165 (b)(2)] <br /> 4. Dishwashing and Glass Washing Machines; <br /> a) An area should be provided for scrapping utensils and equipment as circumstances require. <br /> An overhead pre-rinse sprayer with scupper tray, sink or garbage disposal will satisfy this <br /> requirement.[CURFFL 114090 (a)] <br /> 15 <br /> FHD 16-01-001 <br /> REVISED 02-2102 <br />