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sR0'133603 DA6050140, Page 2 of 3 PC08: AISLE CLEARANCE Provide a minimum aisle clearance of 30 inches at all walkways PC09: FINISHES All finishes are subject to evaluation by this Agency. This determination will be made at the time of the preliminary field inspection. Finishes found not to be an compliance with current code requirements will not be accepted. PC13: WALLS Wall surfaces must be smooth, durable, and easily cleanable, such as drywall coated with semi-gloss enamel. ln areas of high moisture, greenboard is strongly recommended. Surfaces beneath/behind sinks shall be FRP or equivalent. PC'14: CEILING Ceiling surfaces must be smooth, nonabsorbent, durable, and washable EQUIPMENT SPECIFICATIONS All new and replacement food-related or utensiFrelated equipment shall be certified or classified for SANITATION by an American National Standards lnstitute (ANSI) accredited certification program. Example of these accredited programs include NSF, UL, lntertek ETL, CSA etc. All new and replacement electrical appliances shall meet applicable Underwriters Laboratories (UL) standards for electrical equipment as determined by an ANSI accredited certiflcation program. PC17: HOOD CONSTRUCTION Mechanical exhaust ventilation shall be required at or above all cooking equipment such as ranges, griddles, ovens, deep fat fryers, barbecues, and rotisseries to effectively remove cooking odors, smoke, steam, grease, and vapors. Hoods and mechanical ventilation must comply with all applicable requirements as set forth in the current edition of the Uniform Mechanical Code, as adopted by the local building and fire authorities. PC22i DRY FOOD STORAGE Provide a minimum 32 linear feet or 96 running feet of dry food storage shelving units. This is in addition to the shelving used for working storage (i.e., over and under counter storage) and refrigeration storage. Within food establishments that have food preparation areas that total 400 square feet or less and that have 100 customer seats or less, a minimum of 32 linear feet of dedicated floor space must be provided for back-up dry food storage shelving. All storage shelving must be accessible with 30 inch aisle clearance PC26: WALK-IN UNITS The walk-in refrigeration/freezer units must conform with applicable NSF lnternational standards and be completely flashed to the building's walls and ceiling. The areas above walk-in units may not be used for storage. PC28: LOcKEFJSHELF/POLEINSTALL Lockers must be installed on six (6) inch high, easily cleanable legs, cantilevered off the wall, or on a minimum four (4) inch high continuously coved curb or platform. L-angle legs are not acceptable. To view the status of this project, visit our website at https://ochealtholancheck.ochca.com/ PC16: EQUIPMENT INSTALLATION All equipment, including shelving, must be supported by six (6) inch high easily cleanable legs, commercial casters, or completely sealed in position on a four (4) inch hagh continuously coved base or concrete curb. Sneeze guard protection must be provided where food is displayed or customer self-service foods are proposed. Displays of unpackaged food shall be shielded so as to intercept a direct line between the customer's mouth, assumed to be betvyeen 54 and 60 inches above the floor, and the food being displayed. PC21i