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❑ b) Eating and DriAM9 Utensil Sinks: 1. Where multi-service eating and drinking utensils are washed by hand, a three (3) 13 compartment stainless steel sink with dual integral stainless steel drain boards shall be provided. Dishwashing machines are recommended where a large volume of eating and drinking utensils are washed. ❑ 2. The sink must be capable of accommodating the largest utensil to be washed and the drain boards shall be as large as the largest sink compartment. A minimum compartment size of approximately 18 x 18 x 12 inches deep will generally be adequate for most utensils. [CURFFL 114090 (b)] ❑ 3. A three (3) compartment bar sink may require a quick funnel drain or a fourth (41h) sink compartment for disposal of drinklice waste. [CURFFL 114090 (a)] 11 c) Food Preparation Sink: Food facilities needing a separate sink for food preparation such as, but not limited to,thawing,washing,or soaking shall have a food preparation sink that drains by means of an indirect connection. [CURFFL 114100] [UPC 601 (b)] ❑ d) Hand washing Sinks: 0 1. Hand washing sinks shall be provided in each food preparation area(i.e.,deli,meat, bakery, sushi bar, oyster bar, etc.). [CURFFL 114115] 11 2. Soap and single-use sanitary towels shall be provided in permanently installed dispensers at the hand washing sinks. (CURFFL 114115& 114120] ❑ 3. Hand washing sinks shall have such water provided from a combination faucet,or water from a premixing faucet which supplies warm water at 110°F or higher and for a minimum of 10 seconds while both hands are free for washing. [CURFFL 114115] e) Janitorial Sink: 1. Food establishments shall be equipped with at least one of the following to be used exclusively for general cleaning purposes and for the disposal of mop bucket waste and other liquid waste: [CURFFL 114165(b)] ♦ A one (1)compartment, non-porous janitorial sink. [CURFFL 114165 (b)(1)] A slab, basin or floor constructed of concrete or equivalent material,curbed and sloped to a drain. [CURFFL 114165(b) (2)] 2. The sink shall be located so as not to contaminate any food preparation areas,food storage areas, utensils or equipment. [CURFFL 114010 & 114090 (h)] 3. The mixing valve faucet shall be equipped with a backflow prevention device. [CURFFL 114165 (b) (2)] 4. Dishwashing and Glass Washing Machines: ❑ a) An area should be provided for scrapping utensils and equipment as circumstances require. An overhead pre-rinse sprayer with scupper tray, sink or garbage disposal will satisfy this requirement.[CURFFL 114090 (a)] 15 EHD 16-01-001 REVISED 02-21-02