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N/AX 2. CRFC 114149.2
<br /> (a) Every hood shall be installed to provide for thorough cleaning of all interior and exterior surfaces, including,
<br /> but not limited to,the hood, filters, piping, lights, troughs, hangers,flanges, and exhaust ducts.
<br /> (b) Exhaust ventilation hood systems in food preparation and warewashing areas,including components such as
<br /> hoods, fans, guards, and ducting, shall be designed to prevent grease or condensation from draining or
<br /> dripping onto food, equipment, utensils, linens, and single-use articles.
<br /> (c) Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and
<br /> replacement if not designed to be cleaned in place.
<br /> (d) Every joint and seam shall be substantially tight. No solder shall be used,except for sealing a joint or seam.
<br /> (e) When grease gutters are provided they shall drain to a collecting receptacle fabricated, designed, and
<br /> installed to be readily accessible for cleaning.
<br /> (f) Exhaust hood ducting shall meet the following requirements:
<br /> (1) All seams in the duct shall be completely tight to prevent the accumulation of grease.
<br /> (2) The ducts shall have sufficient clean-outs to make the ducts readily accessible for cleaning.
<br /> (3) All ducts in the exhaust system shall be properly sloped.
<br /> (4) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of
<br /> contamination by dust, dirt, and other materials.
<br /> (Hoods are existing to remain)
<br /> V. Equipment Requirements:
<br /> A. Equipment and Utensils
<br /> X 1. CRFC 114130
<br /> (a) Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic
<br /> qualities under normal use conditions.
<br /> (b) Except as specified in subdivision(c), all new and replacement food-related and utensil-related equipment
<br /> shall be certified or classified for sanitation by an American National Standards Institute(ANSI)accredited
<br /> certification program. In the absence of an applicable ANSI certified sanitation standard,food-related,and
<br /> utensil-related equipment shall be evaluated for approval by the enforcement agency.
<br /> (c) Restricted food service facilities need not comply with subdivision (b), depending on the extent of the food
<br /> service activities,and if the enforcement officer determines that the equipment meets the characteristics of
<br /> subdivision(a).
<br /> (d) All new and replacement electrical appliances shall meet applicable Underwriters Laboratories standards for
<br /> electrical equipment as determined by an ANSI accredited certification program.
<br /> 2. CRFC 114130.1
<br /> Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the
<br /> migration of deleterious substances or impart colors,odors,or tastes to food and under normal use conditions
<br /> shall be safe, durable, corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand
<br /> repeated warewashing, finished to have a smooth, easily cleanable surface, and resistant to pitting, chipping,
<br /> crazing, scratching, scoring, distortion, and decomposition.
<br /> X 3. CRFC 114130.3
<br /> (a) Multiuse food-contact surfaces shall be all of the following:
<br /> (1) Smooth.
<br /> (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
<br /> (3) Free of sharp internal angles, corners, and crevices.
<br /> (4) Finished to have smooth welds and joints.
<br /> (5) Except as specified in subdivision (b), accessible for cleaning and inspection by one of the following
<br /> methods:
<br /> (A) Without being disassembled.
<br /> (B) By disassembling without the use of tools.
<br /> (C) By easy disassembling with the use of handheld tools commonly available to maintenance and
<br /> cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
<br /> X 4. CRFC 114169
<br /> (a) Equipment that is fixed because it is not easily movable shall be installed so that it is:
<br /> (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment.
<br /> (2) Spaced from adjoining equipment,walls,and ceilings a distance of not more than one millimeter or one
<br /> thirty-second inch.
<br /> (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
<br /> (b) Except as specified in subdivisions(c)and(d),floor-mounted equipment that is not easily movable shall be
<br /> sealed to the floor or elevated on legs that provide at least a six-inch clearance between the floor and the
<br /> equipment.
<br /> EHD 16-01 12 PLAN CHECK GUIDE
<br /> 7/5/17
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