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sR013f843 DA8885519, Page 2 of 3 <br />PC08: AISLE CLEARANCE <br />Provide a minimum aisle clearance of 30 inches at all traffic areas <br />PC09: FINISHES <br />A floor that is continuous in design extending at least four (4) inches up walls and toe kicks in a seamless manner, <br />forming a minimum 3/8" radius cove as an integral unit is required. <br />PC14: CEILING <br />Ceiling surfaces must be smooth, nonabsorbent, durable, and washable <br />PC16:EQUIPMENT SPECIFICATIONS <br />All new and replacement food-related or utensil-related equipment shall be certified or classified for SANITATION by an <br />American National Standards Institute (ANSI) accredited certafication program. Example of these accredited programs <br />include NSF, UL, lntertek ETL, CSA etc. <br />All new and replacement electrical appliances shall meet applicable UndeMriters Laboratories (UL) standards for <br />electrical equipment as determined by an ANSI accredited certiflcation program. <br />PC'17:EQUIPMENT INSTALLATION <br />1)All equipment, including shelving, must be supported by six (6) inch high easily cleanable legs, commercial casters, <br />or completely sealed in position on a four (4) inch high continuously coved base or concrete curb. <br />2) Install the water heater on a four (4) inch high, coved platform or curb, or on at least six (6) inch high, smooth, easily <br />cleanable legs. <br />3) Sneeze guard protection must be provided where food is displayed or customer self-service foods are proposed. <br />Displays of unpackaged food shall be shielded so as to intercept a direct line between the customer's mouth, assumed <br />to be between 54 and 60 inches above the floor, and the food being displayed. <br />PC22i DRY FOOO STORAGE <br />Provide a minimum 32 linear feet of dry food storage shelving units. This is in addition to the shelving used for working <br />storage (i.e., over and under counter storage) and refrigeration storage. <br />Wthin food establishments that have food preparation areas that total 400 square feet or less and that have 1OO <br />customer seats or less, a minimum of 32 linear feet of dedicated floor space must be provided for back-up dry food <br />storage shelving. <br />All storage shelving must be accessible with 30 inch aisle clearance. <br />PC28: LOCKER/SHELF/POLEINSTALL <br />Lockers must be installed on six (6) inch high, easily cleanable legs, cantilevered off the wall, or on a minimum four (4) <br />inch high continuously coved curb or platform. L-angle legs are not acceptable. <br />To view the status of this project, visit our website at https://ochealthplancheck.ochca.com/ <br />PC10: FLOORING <br />All flooring materials shall be of smooth, durable, and easily cleanable construction. Examples of acceptable flooring <br />materials are smooth sealed wood, metal, sheet vinyl, tile, and sealed concrete. <br />PC13: WALLS <br />Wall surfaces must be smooth, durable, and easily cleanable, such as drywall coated with semi-gloss enamel. ln areas <br />of high moisture, greenboard is strongly recommended. Surfaces beneath/behind sinks shall be FRP or equivalent.