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SR0133603 DA6050140, page 3 of 3 PC29:' UTENSIL-WASHING FACILITIES . The si:ze of the sink compartments and drainboards must be large enough to accommodate the largest vessel or utensil used. However, the minimum size shall be 18" x 18" x 12" deep compartments with 18" x 18" drainboards or 16" x 20" x 12" deep with 16" x 20" drainboards. PC30:FOOD PREPARATION SINK The minimum requirements for a food preparation sink are: an NSF approved (18"x18"x12") single compartment, stainless steel sink with an integral drainboard, or an approved preparation table adjoining it. The liquid waste from the sink must drain into a floor sink via an indirect connection. Pc39: CHEMICAL SHELF & MOP RACK Provide a chemical storage shelf and mop rack in the janitorial area PC41t WATER HEATER When storage type water heater is proposed, provide a minimum energy input rating of 49,000 BTU'S or 11 total connected KWs at 50 'F rise. PC42: PLUMBING/ELECTRICAL All conduit, plumbing, etc., not concealed within walls, must be installed at least six (6) inches off the floor and 'l /2 inch away from walls. All exposed flex conduit is to be "seal-tight" or equivalent. PC4/.i FLOOR SINKS All equipment which generates condensate or similar liquid wastes shall be drained by means of indirect waste pipes into a floor sink. Floor drains are not to be used in lieu of floor sinks. All floor sinks must be at least half-exposed under the curb mounted equipment, or be in line with the front face of elevated freestanding equipment, and located within 15 feet ofthe condensate producing equipment. PC47i GREASETRAP/INTERCEPTOR Grease traps are not required by this Agency. lf provided, a grease trap or interceptor shall not be located in a food or utensil handling area. PC49:AIR CURTAINS Delivery doors shall be equipped with a door-activated air curtain device that delivers an air velocity of at least 750 feet per minute, measured three (3) feet above the floor. The curtain of air shall cover the entire width of the door. For delivery doors that are wider than four (4) feet, the air curtain must produce an air velocity of at least '1600 feet per minute, as measured three (3) feet above the floor. PC54:FACILITY ENCLOSURE Each permanent food facility shall be fully enclosed in a building consasting of permanent floors, walls, and an overhead structure that meet the minimum standards as prescribed by this part. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, '1985, shall not be required to meet the requirements of thjs section until the facility is remodeled or has a significant menu change or its method of operation. This shall not be construed to require the enclosure of dining areas or any other operation approved for outdoor food service. This project was reviewed by IVAN FLORES, REHS (714)433-6062, Your original assigned plan reviewer is IVAN FLORES, REHS (714)433-6062, To view the status of this project, visit our website at https://ochealtholancheck.ochca.com/