ROACHY SAYS:

“Food equipment shall be smooth, readily accessible and easily cleanable; nonportable equipment shall be an integral part of the primary unit. Unfinished wood is prohibited and construction joints and seams shall be tightly fitted and sealed so as to be easily cleanable. MFFs that handle Potentially Hazardous Foods, except prepackaged frozen, whole fish and aquatic invertebrates, shall be equipped with refrigeration units as defined in section 113885. All new and replacement gas appliances shall meet applicable ANSI standards and electrical appliances shall meet applicable UL standards. The space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed and the closure shall be smooth and easily cleanable. Equipment in which spillage is likely to occur shall have a drip tray fitted so that spillage drains into a waste tank. Equipment shall be installed so as to be easily cleanable, prevent vermin harborage, and provide adequate access for service and maintenance. Floors, walls, and ceilings of all enclosed food preparation areas of MFFs shall be constructed so that the surfaces are impervious, smooth and easily cleanable; the floor wall juncture shall be coved with a min. 3/8 in. radius coving with the floor surface extending up the wall at least 4 in. (114301)”

ROACHY SAYS:

“MFFs that handle nonprepackaged food shall be equipped with approved potable water and wastewater tanks, unless approved temporary water and wastewater connections are provided. An approved potable water hose used for conveying potable water from a water tank shall be safe, durable, corrosion resistant, nonabsorbent, protected from contamination at all times, and clearly and durably identified as to its use. A potable water tank shall have sufficient capacity (at least 5 gallons exclusively for handwashing, 25 gallons for food preparation and warewashing) and shall deliver at least 1 gallon/minute to each sink basin. A wastewater tank shall be of a capacity commensurate with the level of food handling activity, have a minimum capacity that is 50 percent greater than the potable water tank, and be equipped with a shut-off valve. Wastewater tanks shall be thoroughly flushed and drained in a sanitary manner during the servicing operation. (114205, 114207, 114209, 114211, 114213, 114215, 114217, 114219, 114221, 114223, 114225, 114227, 114229, 114231, 114233, 114235, 114238, 114239, 114240, 114241, 114242)”