COMPLIANCE INFO_2011-2019 - Laserfiche WebLink

Home Browse Search

R. Sewage Dispos*, Grease Traps and Interceptors: "i All liquid waste, including sewage generated by a food establishment, shall be disposed of in an approved manner into either a public sewer system or to an approved on-site sewage disposal system. [CURFFL 114100] NOTE: Check with local health, building, sanitary or public works agencies for information or regulations regarding special sewerage, grease trap and interceptor requirements. IV. Ventilation: Provide adequate ventilation to remove gases,odors,steam, heat,grease,vapors or smoke from all rooms in the facility including:food preparation, scullery, toilet,janitorial, garbage and change rooms,consistent with the requirements of local building codes. [CURFFL 1141401 A. Exhaust Hoods and Ducts: ❑ 1. Mechanical exhaust ventilation shall be required at or above all commercial type deep fat fryers,broilers, fry grills, steam jacketed kettles, ranges, ovens barbecues, rotisseries, dishwashing machines and similar equipment to effectively remove gases, odors, steam, heat, grease vapors or smoke from the food establishment. Usually chemical sanitizing or under counter dishwashing machines do not require exhaust hoods. [CURFFL 1141401 a) Refer to Uniform mechanical Code, Chapter 20, section 2001 through 2004 for construction requirements. b) Refer to CCDEH Recommendations for Mechanical Exhaust Ventilation and Hood Systems for Commercial Food and Utensil Heat Processing Equipment guidelines." 2. Ventilation plans for each system shall include front and side elevations of the exhaust hood and duct details to the roof fans (both exhaust and make-up air). [See Appendix C] 3. Provide manufacturer specification sheets for exhaust fan,make-up air fan and hood filters along with the static pressure calculations. Specify the number and location of make-up air diffuser. [Complete work sheet in Appendix Cl V. Equipment Requirements: A. All new and replacement equipment shall meet or be equivalent to applicable National Sanitation Foundation(NSF)standards. Equipment design, construction and installation are subject to approval by the enforcement officer. [CURFFL 113730 & 114065] B. All utensils, display cases, windows, counters, shelves tables, refrigeration units, sinks, dishwashing machines and other equipment or utensils used in the preparation, sale, service and display of food shall be made of nontoxic, non-corrodible materials and shall be constructed, installed and maintained to be easily cleaned. [CURFFL 114090 (g)] C. Equipment shall be installed so as to facilitate cleaning under and around the equipment, and of all the adjacent surfaces. Equipment should be sealed to adjacent walls and equipment,or should be spaced away from the adjacent walls and equipment at least six(6)inches for every four(4)linear feet of equipment. [See Appendix B] [CURFFL 114090 (g)] D. All floor mounted equipment shall be placed on casters which meet or are equivalent to applicable NSF standards, minimum six(6) inch high easily cleanable legs or be completely sealed in position on at least a four(4)inch high continuously coved base or concrete curb. [See Appendix B] [CURFFL 113730& 114090 (g)] [NSF standard 2] 13 EHD 16-01-001 REVISED 02-21-02