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333-154-020 <br />070 <br /> <br />333-155-040 - <br />090 <br /> <br />333-151-0§0 & <br />060 <br /> <br />333-151-170, <br />180, 200 <br /> <br />Dishwashing facilities must be comprised of <br />a commercial grade dishwasher or a three- <br />compartment sink l~large enouqh to totally <br />~m~erse the larqest multi-use utensil in <br />the ~stablishment. Ail utensils must be <br />sanitized. Please note that also the <br />faucet must be able to extend to all three <br />sinks. <br /> <br />NOTE: Only manufacturers' representative <br />can change dishwasher from heat to chemical <br />type or vice-versa. <br /> <br />Plumbing must comply with the Oregon State <br />Plumbing Specialty Code. Floor sinks must <br />be readily accessible for cleaning. If ice <br />cream is to be scooped, a dipper well is <br />required. Salad bar, ice machine, steam <br />tableS, dip. Der well~ and veqet.~le sink~ <br />must be equipDed with a "safe w~ste" or <br />indirect air qap discharqD drain. Be sure <br />that any sink with an air gap has the <br />required distance between the pipe and the <br />top of the floor drain--twice the diameter <br />of the pipe.) <br /> <br />Each refrigerated case must have a spirit <br />stem thermometer (red fluid) located in the <br />warmest part of the unit and be maintained <br />at 4~~ F. or below at all times. This <br />includes bulk milk dispensers and walk-ins. <br /> <br />A sneeze guard is required to protect all <br />foods or beverages to which the public is <br />allowed service access. Sneeze guard <br />opening is to be between 6 - 10 inches in <br />height from top of service counter to <br />bottom edge of quard. Protection must be <br />provided around entire perimeter of the <br />bar. Food and utensil storage must be at <br />least 6" off the floor, on a wheeled base <br />or on a completely sealed base except that <br />metal pressurized beverage containers and <br />packaged case goods may be stored on the <br />floor when not exposed to floor moisture. <br /> <br />Any self-service creamers must be single- <br />service (and kept at proper temperature) <br />and any stir sticks or utensils must be <br /> <br /> <br />