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2. The working surfaces on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned shall be provided with at least 108 lux(10 foot candles)of light. [CURFFL 114170] 3. Food and utensil storage rooms, refrigeration storage,toilet rooms and dressing rooms shall be provided with at least 108 lux(10 foot candles)of light. [CURFFL 114170] 4. Light fixtures in areas where food is prepared, open food is stored or utensils are cleaned shall be of shatterproof construction or protected with shatterproof shields and be readily cleanable. [CURFFL 114170] 5. During general cleanup activities,at least 215 lux(20 foot candles)of light measured 76 centimeters(30 inches)above the floor,shall be provided in the area being cleaned, including,but not limited to,areas where alcoholic beverages are prepared or served. [CURFFL 114170] O. Water: 1. An adequate,protected,pressurized,potable supply of hot water at least 49 degrees Celsius(120 degrees Fahrenheit)and cold water shall be provided.[CU RFFL 114095] 2. In sizing the water heater,the peak hourly demands for all sinks,dishwashing machines,etc., are added together to determine the minimum required recovery rate. [CURFFL 1140951 3. The water supply shall be from a water system approved by the health officer or the state health department. [CURFFL 1140951 P. Backflow Protection: An Approved backflow prevention device shall be properly installed upstream of any potential hazard between the potable water system and a source of contamination(e.g.,all threaded water outlets,mop sinks,sprayers, dishwashers, etc.). [CURFFL 1140951 Q. Indirect Waste Receptors: 1. All steam tables,ice machines and bins,food preparation sinks, utensil washing sinks,display cases and other similar equipment with drain lines shall discharge their liquid waste through an air gap into a floor sink or other approved waste receptors. Condensate and liquid waste from food preparation equipment and sinks, utensil sinks, dishwashers, dipper wells, steam tables, ice machines, beverage dispensers, refrigeration condensers and similar equipment must be drained by indirect drainage into an open floor sink or other approved waste receptor. Utensil washing sinks maybe directly plumbed to the sewer line if required by local building officials. [CURFFL 1141001 [UPC 601 (b)] 2. The floor sink or other approved waste receptors should be located to provide adequate drainage of the equipment being served. Equipment should be located within fifteen (15)feet. [CURFFL 114100] 3. Floor sinks or other approved waste receptors shall be located so that they are readily accessible for inspection, cleaning and repair. Overflow from floor sinks shall be prevented from flowing into inaccessible areas (e.g., storage cabinet, display refrigerators, etc.). [CURFFL 1141001 4. Local ordinances may require floor sinks to be installed flush or raised above finished floor surfaces. Contact local plumbing or building official. [CURFFL 1141001 12 END 16-01-001 REVISED 02-21-02