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'L 66 SA N of O A Q U I N' % Z 2 Environmental Health Department COUNTY— Equipment OUNTYEquipment shall be sealed to the floor or raised 6 inches off the floor by means of easily cleanable legs or feet. (CRFC Section 114301) �alls and ceilings shall be constructed so surfaces are impervious, smooth and w cleanable. (CRFC Section 114301) 9. Potable water tanks shall be sufficient in volume to fulfill the required 5 gallon minimum for hand washing. Facilities with limited food preparation must provide at least 15 additional gallons of water for warewashing. For any preparation beyond limited food preparation at least 25 additional gallons of water for waFwashing and food preparation us_t be provided. (CRFC S ction 114217) 30 gallons tank for potable water a 45 Ions tank for waste w er are required minimum. I 10.Wastewater tanks shall have a minimum capacity that is 50 percent greater than the potable water tanks. In no case shall the wastewater capacity be less than 7.5 gallons. Where potable water for the preparation of a food or beverage is supplied, an additional wastewater tank capacity equal to at least 15 percept of the water supply shall be provided. (CRFC Section 114323 (b)) qo Y14 ntw a Wva!k Food service openings: a. Shall be no more than 216 square inches and no less than 18 inches apart. b. Shall be covered with solid material or screen. If screen is used it must be at least 16-mesh per inch.(CRFC Section 114259.2) 12.0 both sides of the vehicle. Provide the name of the business in 3 inches high, the ame of the owner in 1 inch high, and the City State and Zip code in 1 inch high. These are minimum heights. 1 e handwashing shall be separated from the warewashing sink or food preparation / storage areas by a metal splash guard, if separation is less than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge [CRFC §113953]. 1.obile Food Facilities where nonprepackaged food is cooked, blended, or otherwise prepared shall provide a warewashing sink with at least three compartments with two integral metal drainboards. The dimensions of each compartment of the warewashing sink shall be at least 12 inches wide, 12 inches long, and 10 inches deep, or large enough to accommodate the cleaning of the largest utensil. Each drainboard shall be at least the size of one of the sink compartments. The drainboards shall be installed with at least one-eighth inch per foot slope toward the sink compartment, and fabricated with a minimum of one-half inch lip or rim to prevent the draining liquid from spilling onto the floor. (CRFC Section 114313) 15.Except as specified in subdivision (c), all new and replacement food-related and utensilrelated equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. In the absence of 2of3