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<br />Poge 2 of 4 <br /> <br /> 1 2 3 4 <br />Three compartment sink provided for di~hwa~ing l..--/ <br />Drainboarda or racks provided at sink L/ <br />COmllle rc 10 1- type automatic dishwasher with sanitizing cycle provided <br />Type . v--- <br />Storage orea provided for clean equipment and utensils, separate from <br />dirt)' itema V <br />WATER, WASTEWATER AND PLUMBING, <br />Water aUPP1Y,J:hPproved SOurce <br />Nalllel C~i \ 1 '1-e\>\~lhl'\.b <br />Hot and cold wster supplled t 0 ~ II Ai nk s in (ood prep and dishwaahing <br />areaa, indud ing all employee hAndw~sh sinks ~/ <br />Sewage diaposal by: C~~L\ $:fl{f\IJ' h\~ <br />Mop aink or canwash area provided (or dispossl o( \oIaste \oIHer V' <br />Grease trap may be required, size to be determined by: <br /> \-/ <br />A1t gspa required for drain lineA At ice machine, all food <br />preparation sinks, diahw8aing ainks (hub drain) V <br />No croaa-connections with non-potsble water supplies, vacuum breakera <br />or backflow preventers are required where sir gAp cannot be provided V <br />RESTROOMS AND HANDWASHING FACILITIES <br />Reatroom fixtures as required by FAC 100-9 V <br /> . <br />Self-closing devices provided in restroom ~oorA V <br />Reatrooms muat not open into food prep areas V <br />Open-front toilet seats provided on All tollets V <br />Handwash1ng fac11ities provided in all food prer areas ~ <br />BUILDING CONSTRUCTION <br />Buildings vermin-proof, outer openings sealed or protected V <br />Floors in all food prep and ~torRge areaa covered with easily <br />cleanable material V <br />Floor drain. provided, flooro graded to drain V <br />Wall/floor junctures covered And Reeled /' <br />