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X 2. CRFC 114279 A room, area, or cabinet separated from any food preparation or storage area, or warewashing or storage area shall be provided for the storage of cleaning equipment and supplies. (,Janitor storage is existing to E. Manual and Machine Warewashing: remain) X 1. CRFC 114095 All food facilities in which food is prepared or in which multiservice utensils and equipment are used shall provide manual methods to effectively clean and sanitize utensils as specified in Section 114099. (Kitchen equipment is existing to remain) X 2. CRFC 114099 (a) Manual warewashing sinks, except as specified in subdivision (c), shall have at least three compartments with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils. (b) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are not designed to be washed in a warewashing sink,alternate approved methods as specified in Section 114099.3 shall be followed. (c) A two-compartment sink that is in use on January 1, 1996, need not be replaced when used as specified in Section 114099.3. The enforcement officer shall approve the continued use of a two-compartment sink even upon replacement if the installation of a three-compartment sink would not be readily achievable and where other approved sanitation methods are used. (Kitchen equipment is existing to remain) X 3. CRFC 114101 (a) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. (b) Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. (c) The velocity,quantity,and distribution of the washwater,type,and concentration of detergent used therein, and the time the utensils are exposed to the water shall be sufficient to clean the utensils. (d) Restricted food service facilities need not comply with Section 114130 if the domestic or commercial dishwasher utilized for warewashing is capable of providing heat to the surface of the utensils of a temperature of at least 160°F. (Kitchen equipment is existing to remain) 4. CRFC 114103 (a) Except as provided in subdivisions(b)and(c),all warewashing equipment shall be provided with two integral metal drainboards of adequate size and construction. One drainboard shall be attached at the point of entry for soiled equipment and utensils and one shall be attached at the point of exit for cleaned and sanitized equipment and utensils. (b) Where an undercounter warewashing machine is used,there shall be two metal drainboards,one for soiled equipment and utensils, and one for clean equipment and utensils, located adjacent to the machine. This requirement may be satisfied by using the drainboards that are part of the manual warewashing sinks if the facilities are located adjacent to the machine. (c) Pot and pan washers shall be equipped with drainboards as required in subdivision(a),or shall be equipped with approved alternative equipment that provides adequate and suitable space for soiled and clean equipment and utensils. (d) Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. (e) Sinks and drainboards of warewashing equipment shall be sloped and drained to an approved liquid waste receptor. (Kitchen equipment is existing to remain) EHD 16-01 14 PLAN CHECK GUIDE 715117