Restaurant Manual for Web 10 08.qxp:8x11

This process generally includes:

佡

defining whether specific food

items are potentially hazardous;

佡

determining how food items

are received into your facility;

佡

deciding the storage method

and length of time food items

are to be stored prior to prepa-

ration;

佡

reviewing how foods are to be

prepared (e.g., cooked to order,

as opposed to prepared in advance

of order), including an assess-

ment of necessary cooking,

cooling, and holding methods;

佡

determining the extent of nec-

essary hand contact by food

preparation workers during

the preparation and serving

stages;

佡

ensuring that all food items

are maintained at proper time

and temperatures throughout

these processes until service.

Keeping these specific needs in

mind as you read the various

sections of this guide will allow

you to design an equipment lay-

out that will meet your needs, as

well as the requirements of

applicable regulations.

Food must be obtained from

approved sources that comply

with all laws relating to food and

food labeling. The use of food

prepared in any place that is not

operated under the jurisdiction

of an appropriate regulatory

agency and that does not have a

current permit or license to

operate from that agency, if

required, is prohibited.

PERATING A FOOD ESTABLISHMENT IN

nyc

NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE

INTRODUCTION

PART 2,

Suggested Guide to Food

Establishment Design

he following guide to food establishment design is

provided to assist you in selecting the proper equip-

ment to meet the needs of your business. An excellent

way to begin a self-assessment of your needs is to first determine

the menu you plan to provide your customers, and then to uti-

lize this menu to list the specific steps in the food preparation

process for each menu item.

PERATING A FOOD ESTABLISHMENT IN

nyc

NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE

quipment that complies with

the design and construction

standards of the National

Sanitation Foundation (NSF) is

acceptable. The NSF Manual on

Sanitation Aspects of Installation

of Food Service Equipment is an

excellent reference.

Adequate facilities must be

provided to promote good

hygienic practices, sanitary food

handling and to minimize the

potential of cross contamination

between finished and raw prod-

ucts. Provision of separate areas

designed to segregate food han-

dling operations involving raw

and ready-to-eat products greatly

reduces the possibility of cross

contamination. A separate food

preparation sink, for washing

raw fruits and vegetables, if these

items are served, is suggested.

Where the use of portable chop-

ping boards is planned, they may

be colored, coded or labeled for

specific use.

All food on display, during

service or while being held,

should be adequately protected

from contamination by the use

of packaging, serving line, stor-

age or salad bar protector

devices, sneeze guards and dis-

play cases, or by other effective

and acceptable means.

Where frozen desserts are

being portioned and dispensed,

running water dipping wells

should be provided for the in-

use storage of dispensing uten-

sils, e.g. ice cream scoops.

Between uses, food dispensing

utensils should be stored in the

food with the handle extended

out of the food, or clean and

dry, or in a dipper well with

running water at an adequate

velocity and volume to cleanse

them during intervals between

intermittent use.

Equipment, including food

preparation tables, ice makers

and ice storage equipment should

not be located under exposed or

unprotected sewer lines, open

stairwells or other sources of

contamination.

The following outlines some

of the equipment installation

requirements and recommen-

dations to insure proper spac-

ing and sealing to allow for

adequate and easy cleaning:

Whenever possible, equipment

should be mounted on castors or

wheels to facilitate easy moving,

cleaning and provide a flexibility

of operation. Wheeled equipment

requiring utility services may be

provided with easily accessible

quick-disconnects or the utility

service lines may be flexible and

of sufficient length to permit

movement of the equipment for

cleaning. Local fire safety and

building codes should be checked

to ensure that such installations

do not present a conflict.

Floor-Mounted Equipment

Floor-mounted equipment not

mounted on wheels or castors

should be:

佡

Sealed to the floor around the

entire perimeter of the equip-

ment (the sealing compound

should be pliable but not

gummy or sticky, non-shrink-

ing, retain elasticity and pro-

vide a water and vermin-tight

seal); or

佡

Elevated on legs to provide at

least a 6 inch clearance

between the floor and equip-

ment; or

佡

Installed on a smooth, non-

absorbent, masonry base.

Masonry bases and curbs may

be coved at the junction of the

platform and the floor to facil-

itate easy cleaning and prevent

insect harborage. Spaces

between the masonry base and

the equipment should be

sealed.

Spacing between and behind

equipment should be sufficient

to permit cleaning. The following

separations may prove adequate:

佡

When the distance to be

cleaned is less than 2 feet in

depth, the width of the clear

unobstructed space should not

be less than 6 inches;

佡

When the distance to be

cleaned is greater than 2 feet

but less than 4 feet in depth,

the width of the clear unob-

structed space should be at

least 8 inches;

佡

When the distance to be

cleaned is greater than 4 feet

but less than 6 feet in depth,

the width of the clear unob-

structed space should be at

least 12 inches;

FOOD SERVICE EQUIPMENT

PERATING A FOOD ESTABLISHMENT IN

nyc

NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE

佡

When the distance to be

cleaned is greater than 6 feet

in depth, the width of clear

un- obstructed space should

be at least 18 inches.

If the equipment butts against

a wall it should be joined to the

wall and sealed in a manner to

prevent liquid waste, dust and

debris from collecting between

the wall and the equipment.

When equipment is butted

together or spreader plates are used,

the resultant joint should be effected

in a manner to prevent the accu-

mulation of spillage and debris

therein and to facilitate cleaning.

Unobstructed aisles and work-

ing spaces should be provided of

sufficient width to permit

employees to perform their duties

readily without contamination

of food or food-contact surfaces

by clothing or personal contact.

All utility and service lines and

openings through the floor

should be sealed adequately.

Exposed vertical and horizontal

pipes and lines are best kept to a

minimum. The installation of

exposed horizontal utility lines

and pipes on the floor is not rec-

ommended. Any insulation

materials used on utility pipes or

lines in the food preparation or

dishwashing areas must be

smooth, non-absorbent and easy

to clean. Switch boxes, electrical

control panels, wall mounted

cabinets, etc., when installed in

areas subject to splash from nec-

essary cleaning operations, food

preparation, or utensil or equip-

ment washing, should be water-

tight and washable.

Table Mounted Equipment

Table mounted equipment

may be:

佡

Sealed to the table or counter;

佡

Elevated on legs to provide at

least a 4 inch clearance

between the table or counter

and equipment, and installed

to facilitate cleaning; or

佡

Easily movable.

Hot-Holding and Reheating

Equipment

Hot holding equipment must

be capable of maintaining the

internal temperature of potential-

ly hazardous foods at 140°F or

above during service, display or

holding periods.

Reheating equipment must be

capable of raising the internal

temperature of potentially haz-

ardous foods to at least 165°F

within 2 hours.

Metal stem-type, numerically

scaled, indicating thermometers

accurate to + or –2°F are required

to monitor temperatures.

Refrigeration Equipment, Sizing

and Design

Refrigeration facilities should

be adequate to provide for the

proper storage, transportation,

display, service and rapid cooling

of potentially hazardous foods.

Specific refrigeration needs should

be based upon the menu, num-

ber of meals, frequency of deliv-

ery, and time of preparation in

advance of service, a rapid cool-

ing device capable of cooling

potentially hazardous foods from

140°F to 41°F within 4 hours is

recommended.

The capacity of the rapid cool-

ing units should be sufficient to

accommodate the volume of food

required to be cooled to 41°F

within 4 hours.

Point-of-use refrigerators

should be provided at work sta-

tions for operations requiring

preparation and handling of

potentially hazardous foods which

would otherwise be kept unre-

frigerated for 2 or more hours.

Refrigeration units, unless designed

for such use, should not be located

directly adjacent to cooking

equipment or other high heat

producing equipment which may

tax the cooling system’s operation.

Additional Recommendations

for Refrigerated Storage Units

All walk-in units may be con-

structed and installed in accordance

with NSF standards, the NSF

Manual on Sanitation Aspects of

Installation of Food Service

Equipment and the NSF refer-

ence guide, entitled “Sanitation

Aspects of Food Service facility

Plan Preparation and Review.”

佡

Shelving for walk-ins that are

approved by NSF for use

under standard #7 (for refrig-

eration use) is acceptable. In

units used to rapidly cool

potentially hazardous foods, the

recommended vertical space

between shelves is a minimum

of 6 inches.

佡

Interior finishes approved by

NSF for use in walk-in and

reach-in refrigeration units

would be acceptable except for

galvanized metal which is not

recommended because of its

tendency to rust.

佡

All refrigeration units should

have numerically scaled ther-

mometers accurate to + or

–2°F with the temperatures

sensing unit located to mea-

sure air temperature in the

warmest part of the unit.

佡

If the walk-in floors are water-

flushed for cleaning, or receive

the discharge of liquid waste or

excessive water from melted ice,

the floors should be quarry tile

or its equivalent with silicone

or epoxy impregnated grout,

have an integrally coved base,

and be sloped to a suitably

trapped floor drain.

佡

Walk-in units should contain

candescent vapor-proof lamps

providing a minimum 20 ft.

candles of light.

佡

Walk-in units should have

condensate waste draining into

the sewage system via an air

break located outside the unit.

PERATING A FOOD ESTABLISHMENT IN

nyc

NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE

SCRAPE

WASH RINSE SANITIZE

DRAIN

PRE-RINSE

Wash in first com-

partment with warm

water at 110°–120°F

using a good wash-

ing compound, brush

and “elbow grease.”

Washing compound

does not sanitize

utensils.

Rinse utensils in second

compartment by immer-

sion in clean, warm

water. Washing com-

pound is rinsed off.

Change the rinse water

frequently. Do not rinse

dishes in dirty water.

Approved Method for Hand-Washing Dishes and Utensils

Scrape and

Pre-Rinse with

warm water

from a spray

type nozzle all

dishes and

utensils

promptly

before food

can dry on them. This step keeps

the wash water free of large food

particles; loosens dried-on foods;

reduces stains on dishes; saves

detergent.

Sanitize utensils in third

compartment by use of

hot water or a chemical

sanitizer. Rinse utensils

making use of a long-handled wire basket, in

clean hot water at a temperature of at least 170°

for no less than

/2 minute. Auxiliary heat is nec-

essary. An alternate method is utensil immersion

for a least one minute in a sanitizing solution

containing at least 50 ppm available chlorine at a

temperature of at least 75°

Drain and Air Dry. Do

not towel dry. Toweling

re-contaminiates uten-

sils. Store utensils,

glasses and cups

(inverted) in a clean

dry place.

Hand Washing Facilities

Provide a separate hand wash-

ing sink, dispensed hand soap,

hand drying device or disposable

towels, and waste receptacle for

each food preparation area,

utensil washing area and toilet

room. The use of a common

sink for food preparation or for

washing equipment and/or uten-

sils as well for hand washing is

not a recommended practice.

Each hand washing sink

should be provided with hot and

cold running water preferably

tempered by means of a mixing

valve or a combination faucet. It

is recommended that any self-

closing or metering faucet should

be designed to provide a flow of

water for at least 15 seconds without

the need to reactivate the faucet.

Ware Washing

Manual Facilities

For manual washing and sani-

tizing of utensils, a stainless steel

sink with no fewer than three

compartments should be provid-

ed. A two compartment sink

may find application in the

washing and sanitizing of bar

glassware. In these cases an elec-

trical brush device should be used

in conjunction with a combination

detergent-sanitizer in the sink

compartment used for washing

utensils. The sink compartments

must be large enough to accommo-

date the largest piece of equipment

or utensil to be cleaned and each

compartment should be supplied

with adequate hot and cold

potable running water.

HYGIENE

In the case of equipment too

large to be sanitized by immer-

sion, but in which steam can be

confined, treatment with culi-

nary quality steam is acceptable

to achieve sanitization. The

swabbing of fixed equipment

with a solution of at least twice the

concentration required for that

sanitizing solution when used for

immersion is also acceptable.

Mechanical Facilities

A commercial dishwashing

machine approved by NSF under

Standard #3 should be provided.

The installation and required

appurtenances should be in con-

formance with NSF Standard

#34, the NSF Manual on

Sanitation Aspects of installation

of Food Service Equipment, and

applicable code requirements.

Among the specific require-

ments for installation of machines

that use chemicals to achieve

sanitization are the following:

佡

The chemical sanitizing feeder

should be approved for use with

the specific make and model

of the machine in question.

佡

A visual flow indicator is sug-

gested to facilitate monitoring

of the operation of the sanitiz-

ing agent feeder. Other indi-

cating devices such as audible

alarms may also be used. The

flow indicating devices should

be installed so as to be easily

viewed by the operator.

General

Adequate facilities should be

provided for pre-flushing or pre-

scraping equipment and utensils.

A floor drain is recommended

in the immediate vicinity of the

washing area and any area where

wet pots, utensils and equipment

are air drying.

Thermometers and appropri-

ate chemical test kits should be

available and used to monitor

water temperatures and chemical

concentrations.

Drying Facilities

Adequate facilities must be

provided to air dry washed uten-

sils and equipment.

Adequately sized drain boards,

or easily moveable dish tables,

fabricated in conformance with

NSF standards and separate for

soiled and cleaned utensils

should be provided.

The drain boards and dish

tables should be pitched a mini-

mum of

/8 inch per foot and

drainage directed into a sink so

as to prevent contamination of

other areas of the dish table or

drain board. Drain boards may

generally be at least 36 inches to

48 inches long and 30 inches wide.

Determining Hot Water Supply

Requirements

The hot water supply should

be sufficient to satisfy the con-

tinuous and peak hot water

demands of the establishment.

For purposes of estimating the

hot water generating capability,

assume a supply temperature

requirement of 115°F to each

fixture and 180°F to mechanical

dishwashing machines.

Hot water for hand washing

should not exceed 115°F.

Hot water for mechanical

dishwashers should be

140°F–165°F for washing and

180°F for sanitizing.

The water temperature for

manual hot water sanitization

should be at least 170°F.

Toilet Facilities

Toilet facilities should be installed

according to local plumbing

ordinances. They should be con-

veniently located and should be

accessible to employees and/or

patrons at all times.

All food service establishments

with a seating capacity of 20 or

more except those in operation

on or before December 5, 1977

must provide appropriately iden-

tified and maintained toilet facil-

ities for their patrons. Suitable

public notice of any such alter-

nate facility must be conspicu-

ously posted within the food

establishment.

Employee toilet facilities may

be used by patrons only if they

do not pass through a food

preparation or utensil washing

area to access them and there are

separate facilities for each sex.

Toilet rooms should be com-

pletely enclosed and have tight

fitting, self-closing, solid doors.

They should be vented to the

outside by an operable, screened

window or mechanical device.

Fixtures should be designed to

be easily cleanable.

PERATING A FOOD ESTABLISHMENT IN

nyc

NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE

Acceptable Finishes

AREA FLOOR WALL CEILING

Kitchen Quarry tile; poured Stainless steel, Fiberboard plastic coated,

seamless concrete aluminum, FRP Board, metal clad, drywall with epoxy

tile with approved grout surface, plastic laminated panels

Food Prep and Same as above, plus Same as above Same as above

Ware-washing approved wall panels,

drywall taped epoxy,

blocked filled and epoxy paint

glazed surface

Dry storage Same as above, plus Same as above Same as above

sealed concrete,

commercial grade

vinyl tiles

Serving Same as above Same as above Same as above

Toilet Room Quarry tile, poured Same as above Same as above

seamless concrete

Janitor Closet Quarry tile, poured Same as above Same as above

seamless concrete

Walk-ins Quarry tile, Aluminum, Aluminum,

aluminum, stainless steel, tile stainless steel

stainless steel with approved grout

PERATING A FOOD ESTABLISHMENT IN

nyc

NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE

Finish Schedule

The table on the following page

provides some acceptable finishes

for floors, walls and ceiling, by area.

Floors

佡

All floor coverings in food

preparation, food storage,

utensil-washing areas and

walk-in refrigeration units,

dressing rooms, toilet rooms

and vestibules must be smooth,

non-absorbent, easily cleanable

and durable. Approved anti-

slip floor covering may be used

in high traffic areas only.

佡

Coving at base junctures

should be compatible to both

wall and floor covering and

provide at least

/4 inch radius.

佡

Properly installed, trapped

floor drains should be provided

in floors that are water flushed

for cleaning or that receive dis-

charges of water or other fluid

waste from equipment or in areas

where pressure spray methods

for cleaning equipment are used.

Floors should be sloped to

drain at least

/8 inch per foot.

佡

Grouting should be non-

absorbent and may be impreg-

nated with epoxy, silicone or

polyurethane.

佡

All walk-in refrigeration units,

both with prefabricated floors

and without, should be

installed according to the NSF

“Special Consideration regard-

ing Instal-lation of Walk-in

Refrigerators and Storage

Freezers.”

Walls

佡

The walls—including non-sup-

port partitions, wall coverings

and ceilings of walk-in refriger-

ating units, food preparation

areas, equipment washing and

utensil-washing areas, toilet

rooms and vestibules—should

be light-colored, smooth, non-

absorbent and easily cleanable.

Studs, joists and rafters should

not be exposed in walk-in

refrigerating units, food prepa-

ration areas, equipment-wash-

ing areas, toilet rooms and

vestibules. Where permitted

they must be finished to pro-

vide an easily cleanable surface.

SURFACE FINISHES

佡

Glazed surfaces could be of

glazed block, brick or ceramic

tile. If these surfaces are to be

used, they should be applied

with epoxy, silicone or a poly-

urethane grouting. Concrete

block, if used, should be ren-

dered non-porous and smooth

by the application of an

approved block, if used, should

be rendered non-porous and

smooth by the application of an

approved block filler followed

by the application of an epoxy-

type covering. All mortar joints

should be only slightly tooled

and suitably finished to render

them easily cleanable.

佡

Plastic laminated panels may

find applications. Joint finishes

should be compatible with the

wall structure. Voids should be

eliminated at joints.

Ceilings

佡

Finishes should be light-col-

ored, smooth, non-absorbent

and easily cleanable. Acoustical

material free of porous perfo-

rations, smooth and durable

enough to be washed with a

cloth or sponge may be used,

provided ventilation is ade-

quate to minimize soiling.

PERATING A FOOD ESTABLISHMENT IN

nyc

NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE

Plumbing and Cross Connections

Plumbing must be sized and

installed according to applicable

codes. There should be no cross

connection between the potable

water supply and any non-

potable or questionable water

supply. Where non-potable

water systems are permitted for

purposes such as air condition-

ing and fire protection, the non-

potable water must not contact

food, potable water or equip-

ment that contacts food or uten-

sils directly or indirectly. The

piping of any non-potable water

system should be clearly identi-

fied so that it is readily distin-

guishable from piping that car-

ries potable water.

Submerged Inlet Protection

The potable water system

must be installed to preclude the

possibility of back-flow. Devices

should be installed and main-

tained to protect against back-

flow and back siphonage at all

fixtures and equipment unless an

air gap is provided.

The air gap, when used, must

be at least twice the diameter of

the water supply inlet, but not less

than 1 inch, and exist between the

water supply inlet and the fixture’s

flood-level rim.

Fixtures and equipment

requiring back siphonage protec-

tion include:

Dipper wells Hose connections

Sinks Dishwashers

Steam tables Ice machines

Water closets Urinals

Potato peelers Garbage grinders

Drains–Indirect Waste

There should be no direct

connection between the sewage

system and any drains originat-

ing from equipment in which

food or food utensils are placed.

An unobstructed vertical air

space between the lowest open-

ing of the fixture drain and the

flood-level rim of the receiving

receptacle or drain opening must

be provided. The air break for

the indirect waste shall be pro-

vided by terminating the open

end of the pipe at least 1 inch

above the flood rim level of the

receiving fixture or receptacle.

Unidirectional check valves or

equivalent devices are not accept-

able for this purpose.

Indirect sewer connections

should be located within 2 feet

of the equipment which it is

intended to protect and on the

inlet side of the grease intercep-

tor and “p” trap.

Fixtures and equipment

requiring indirect waste connec-

tions include:

Food preparation and

ware-washing sinks;

Refrigerators and freezers;

Ice makers and storage bins;

Steam tables and kettles;

Dipper wells.

A grease interceptor should be

installed in the waste line lead-

ing from pot sinks, floor drains

receiving waste from soup or

stock kettles, food scrap sinks,

scullery sinks and the scraper

section of commercial dishwash-

ers to prevent grease from enter-

ing the drainage system.

Interceptors should remove an

average of at least 90% of the

grease or other extractable mat-

ter in the waste water and

should conform to the require-

ments of the New York City

Department of Environmental

Protection, Industrial Waste

Control Section.

Open Waste

Indirect Waste Connections

PLUMBING CONNECTIONS

Flood Level Rim

Air Gap

Insect and Rodent Control

Openings to the outside

should be effectively protected

against the entrance of rodents.

Outside openings should be pro-

tected against the entrance of

insects by the installation of tight-

fitting self-closing doors, win-

dows, self-closing serving win-

dows at drive-throughs, screen-

ing, controlled air currents,

vestibules or by other means.

Screen doors should be self-

closing and screens for windows,

doors, sky-lights, transoms,

intake and exhaust air ducts and

other openings to the outside

should be tight-fitting and free

of breaks. Screening material

should not be less than sixteen

mesh to the inch.

Loading docks and delivery

doors should be provided with

effective air curtains or vestibules

with self-closing doors to pre-

clude the entrance of insects.

Any opening between the floor

and bottom of outer doors

should be protected with rodent-

proof material.

Lighting

Permanently fixed artificial

light sources should be installed

to provide at least 30 foot can-

dles of light on all food prepara-

tion surfaces and at equipment

or utensil-washing work levels.

All other areas, including dining

areas during cleaning operations,

should be provided with at least

20 foot candles at 30 inches

from the floor.

Shielding such as plastic

shields, plastic sleeves with end

caps, shatterproof bulbs and/or

other approved devices should be

provided for all artificial lighting

fixtures located over, by, or within

food storage, preparation, service

and display facilities. Sheilding

should also be provided where

utensils and equipment are cleaned

and stored, particularly where

they may be exposed to extremes

in temperature variation.

Heat lamps, where used, should

be protected against breakage by

a shield surrounding and extending

beyond the bulb, leaving only

the face of the bulb exposed.

Ventilation

All establishments shall be

adequately ventilated to prevent

excessive heat, steam, condensa-

tion, vapors, odors, smoke and

fumes. Ventilation to the outside

air must comply with applicable

law and regulation and must not

create a nuisance or unlawful

emission. Intake and exhaust ducts

must be constructed and main-

tained to prevent dust, dirt or

other contaminants from enter-

ing the establishment. Mechanical

ventilation must be installed in

rooms where odors, vapors or

fumes originate. Ventilation hoods

and devices must be constructed

and installed to prevent grease or

condensation from collecting on

walls or ceilings and from drip-

ping into food or onto food-

contact surfaces.

All hoods should meet NSF

Standard #2 requirements and

be designed, constructed and

installed in conformance with the

National Fire Protection

Association Bulletin #96.

 NOTE: The installation and

operation of ventilation sys-

tems is regulated by the

NYC Department of

Buildings, the NYC Fire

Department and the NYC

Department of Environmental

Protection. For additional

information regarding these

installations and other require-

ments, including ventilation

hoods, ducts and fire sup-

pression systems (ANSUL),

you should contact these

agencies.

Cooking equipment ventila-

tion hoods and devices should be

designed and installed to prevent

grease or condensation from col-

lecting on walls, ceilings, and

fire suppression supply piping,

and from dripping onto food or

food contact surfaces.

Make-up air intakes should be

screened (bird screen) and fil-

tered to prevent the entrance of

dust, dirt, insects and other con-

taminating material. Where the

introduction of make-up air will

cause condensation, drafting or

interfere with the exhaust or

vapor capture efficiency of the

hood, the make-up air should be

tempered. A tempered make-up

air system may be required if the

exhaust is greater than 1,500 cfm.

The installation of fire sup-

pression system supply piping in

the unfiltered air space in

exhaust hoods should be limited

to vertical runs to minimize

PERATING A FOOD ESTABLISHMENT IN

nyc

NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE

OTHER CONSIDERATIONS

grease collection. Exposed piping

must be cleanable.

Hot water sanitizing dishwash-

ing machines should be provided

with adequate ventilation that is

sized according to the manufac-

turer’s specifications.

Utility Facility

At least one utility sink or

curbed cleaning facility with a

floor drain should be provided

for cleaning mops and for the

disposal of mop water or similar

liquid wastes.

Storage

The dry storage space required

depends upon the menu, number

of meals, quantities purchased

and frequency of delivery. Store-

rooms should be located adja-

cent to food preparation areas

and convenient to receiving.

Ideally, the storeroom should be

free of un-insulated steam and water

pipes, water heaters, transformers,

refrigeration condensing units,

steam generators or other heat

producing equipment. The area

should be well ventilated and

maintained at 50°F to 70°F.

Shelving may be constructed

of suitably finished wood but

preferably of non-corrosive

metal or plastic. Approved food

containers with tight fitting cov-

ers and scoops should be used

for storing and dispensing bulk

items or broken lots. Food con-

tainers should not be stored under

exposed or unprotected sewer

lines. Items should be spaced

from walls sufficiently and raised

at least 6 inches above the floor to

allow for adequate maintenance

and inspection of the facility.

Storage facilities should be

provided to store cleaned and

sanitized utensils and equipment

at adequate heights above the

floor protected from splash,

dust, overhead plumbing or

other contamination, on fixed

shelves or in enclosed cabinets.

Poisonous and toxic materials

should be stored in areas desig-

nated for such use and for no

other purpose, or in a storage

area outside the food, equipment

and utensil storage area.

Bactericides and cleaning com-

pounds should never be stored

with insecticides, rodenticides,

or other poisonous materials.

Insecticides and rodenticides

should be kept in their original

containers.

Dressing Room and Lockers

Rooms or areas separate from

food preparation, storage or ser-

vice areas, and separate from

utensil washing or storage areas,

should be provided if employees

routinely change clothes within

the establishment.

Lockers or other suitable stor-

age facilities should be located in

dressing areas for employees to

store their personal belongings.

Garbage Storage

Garbage and waste grease

should be placed in durable, eas-

ily cleanable, watertight, nonab-

sorbent, rodent- and insect-

proof containers with tight fit-

ting lids. An area for storage of

these containers and facilities for

their cleaning should also be pro-

vided.

PERATING A FOOD ESTABLISHMENT IN

nyc

NEW YORK CITY DEPARTMENT OF HEALTH & MENTAL HYGIENE