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(c) Notwithstanding subdivision (b), this section shall not apply to display shelving units, display refrigeration units,and display freezer units located in the consumer shopping areas of a food facility if the floorunderthe units is maintained clean. (d) Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being sealed to the table or elevated on legs that provide at least a four-inch clearance between the table and the equipment. B. Food Preparation Sink: N/A 1. CRFC 114163 (a) Except as specified in subdivision(b), a food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods. (1) The food preparation sink shall have a minimum dimension of 18 inches by 18 inches in length and width and 12 inches in depth with an integral drainboard or adjacent table at least 18 inches by 18 inches in length and width. (2) The food preparation sink shall be located in the food preparation area, provided exclusively for food preparation, and accessible at all times. (3) The sink shall be equipped with an adequate supply of hot and cold running water through a mixing valve. (b) (1) Food facilities that were approved for operation without a food preparation sink prior to the effective date of this part need not provide a food preparation sink unless the food facility makes a menu change or changes their method of operation. (2) The enforcement officer may approve other methods where the installation of a food preparation sink would not be readily feasible. (Food preparation sinks are existing to remain) C. Hand Washing Sinks: N/A 1. CRFC 113953 (a) Handwashing facilities shall be provided within or adjacent to toilet rooms. The number of handwashing facilities required shall be in accordance with local building and plumbing codes. (b) (1) Except as otherwise provided in Section 114358,food facilities constructed or extensively remodeled after January 1, 1996, that handle non-prepackaged food, shall provide facilities exclusively for handwashing in food preparation areas and in warewashing areas that are not located within or immediately adjacent to food preparation areas. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. (2) The handwashing facility shall be separated from the warewashing sink by a metal splashguard with a height of at least 6 inches that extends from the back edge of the drainboard to the front edge of the drainboard,the comers of the barrier to be rounded. No splashguard is required if the distance between the handwashing sink and the warewashing sink drainboards is 24 inches or more. (c) Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. (d) An automatic handwashing facility may be installed and used in accordance with the manufacturer's instructions. (e) Notwithstanding subdivision(b),the enforcement agency may allow handwashing facilities other than those required by thip section when it deems that the alternate facilities are adequate. (Hand washing sinks are existing to remain) 2 CRFC 113953.2 A handwashing facility shall be provided with the following in dispensers at,or adjacent to,each handwashing facility: (a) Handwashing cleanser. (b) Sanitary single-use towels or a heated-air hand drying device. D. Janitorial Facilities: X 1. CRFC 114279 (a) At least one curbed cleaning facility orjanitorial sink equipped with a drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (b) Restricted food service facilities shall be exempt from subdivision (a) if hot water is available for janitorial purposes and wastewater from janitorial activities is disposed of through an approved sewage disposal system. (Janitor sink is existing to remain) EHD 16-01 13 PLAN CHECK GUIDE 7/5/17