(4)
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A three-compartment sink shall be provided and used wherever washing
and sanitization of equipment or utensils are conducted manually, provided
that establishments where the only utensils to be washed are limited to spatulas,
tongs and similar devices, and when the only equipment to be cleaned is stationary
and does not require disassembly for proper cleaning, a one-compartment sink
may be approved by the health authority for this purpose. At least a two-compartment
sink shall be provided and used for washing kitchenware and equipment which
does not require sanitization. Single-compartment utility sinks, such as cooks'
and bakers' sinks, may be used for the prerinsing of utensils.
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(7)
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Dish tables or drainboards, of adequate size for proper handling of
soiled utensils prior to washing and for cleaned utensils following rinsing
or sanitization, shall be provided and shall be so located or constructed
as not to interfere with the proper use of the dishwashing facilities, provided
that drainboards shall not be required for cooks' and bakers' rinse sinks.
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(10)
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(b) The flow pressure shall be not less than 15 nor more than 25 pounds
per square inch on the waterline at the machine, and not less than 10 pounds
per square inch at the rinse nozzles. A suitable gauge clock shall be provided
immediately upstream from the final rinse valve to permit checking the flow
pressure of the final rinse water.
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(1)
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Adequate facilities shall be provided for the orderly storage of employees'
clothing and personal belongings. Dressing rooms or designated areas shall
be provided. Such designated areas shall be located outside the food-preparation,
storage and serving areas, and utensil-washing and storage areas, provided
that the health authority may approve such an area in a storage room where
only completely packaged food is stored.
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