9808-125 (CSCS) Compliance GuideDBA:
COUNTY OF RIVERSIDE HEALTH SERVICES AGENCY
DEPARTMENT OF ENVIRONMENTAL HEALTH
COMPLIANCE GUIDE FOR FOOD ESTABLISHMENTS
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JOB ADDRESS
CHECKED BY
All work done .at the above indicated site must conform to the
latest set of Department of Environmental Health approved plans,
the requirements indicated on the plan correction sheet and
this compliance guide.
1. Floors
A. Continuous flooring material shall extend up all walls,
partitions, toe kicks or cabinetry a minimum of 4
inches, forming a minimum 3/8 inch radius integral
sanitary cove.
B. Waitress stations, bussing stations, food and beverage
serving areas shall have -a continuous, integral coved
floor throughout the area and extend a minimum of 36
inches beyond the equipment in all directions.
C. Non-skid flooring shall be limited to traffic areas
only. Floors under equipment and coved bases shall be
completely smooth.
D. Where floor drains are utilized, the floor surface
shall slope to the floor drains.
2. Walls
A. Walls shall be smooth, light colored, easily cleanable,
non-absorbent. (Brick, concrete block, rough concrete,
rough plaster, grooved paneling, wall paper *or vinyl
wall covering finishes are not acceptable.)
B. Waitress stations, bussing stations, food and beverage
serving areas. shall have smooth, light colored, easily
cleanable walls throughout the area.
C. Walls behind all sinks and dishwashers must be
protected by at least an 8' foot high water resistant
material measured from the top of the cove base, (e.g.
FRP, stainless steel, ceramic tile).
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3. Ceilings
A. Ceilings shall be durable, smooth, light colored,
easily cleanable and non-absorbent. Any perforations
or rough surfaces are not acceptable.
B. Waitress stations, bussing stations, food and beverage
serving areas must have a ceiling finish which is
smooth, easily cleanable, durable, non-absorbent and
light colored. An approved smooth,, solid cover may be
acceptable.
4. Conduit
A. All plumbing, electrical and gas lines, soda runs,
shall be concealed within the building structure.
Where this is not possible all runs shall be at least
1/2 inch away from walls or ceilings and six inches off
the floor, and shall not extend across any aisle or
traffic area. Where lines enter a 'wall, ceiling, or
floor the opening around the pipe shall be tightly
sealed.
5. Exhaust Hoods and Ducts
A. All joints and seams shall be sealed, welded or
soldered for ease of cleaning.
B. The open area of Canopy -Type Hoods shall extend a
minimum of six (6) horizontal inches beyond the
equipment surface on all open sides. Canopy -type hoods
shall be flashed with metal and sealed to ceiling and
adjacent walls.
C. Make up air supply must be at least equal to that
exhausted and interconnected by a single control
switch.
6. Refrigeration
A. Wooden shelves, rough surfaces,- metal shelving with
uncleanable openings or holes are not acceptable.
B. Walk-in refrigerators and nonself-contained
refrigerators must have condensate waste drained to a
floor sink via legal air gap (minimum 1 inch above the
overflow rim of the floor sink) .
C. Walk-in refrigerators must be installed with a 3/8 inch
radius sanitary cove at the floor/wall juncture.
Both inside and our a the unit.
D. Walk-in refrigerators shall be flashed tightly to
ceiling and wall surfaces.
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7.- Ice Machines
A. Ice machines must drain to a f loor sink via legal air
gap (minimum 1 inch above the overflow rim of the floor
sink).
8. Floor Sinks
A. All equipment generating liquid waste shall be drained
to a floor sink (located within 15 feet) via legal air
gap, (minimum 1 inch above the overflow rim of the
floor sink).
B. Floor sinks shall be flush with the finished floor and
those located under equipment shall be at least half
exposed for cleaning accessibility. A protective
enclosure will be required around the back side of
half -exposed floor sinks installed under curb or base
mounted equipment to prevent any waste water back flow
under the equipment..
C. Floor sinks in traffic areas or not otherwise protected
by overhead equipment shall be provided with easily
removable safety grates.
9. Kitchen Utensil Sink
A. The minimum compartment size shall be 18" x 18" x 12"
deep 'with minimum/ -1811 x 18" drainboards, however the
sink must otherwise be capable of accommodating the
largest utensil to be washed and the drainboards shall
be as large as the largest sink compartment.
B. Sinks installed next to walls must be equipped with an
integral metal back splash extending up the wall at
least eight (8) inches.
C. Sink installations must not have exposed screws -or
bolts.
D. Provide a water -proof seal between sink backsplash and
wall, using approved sealers.
10. Food; Vegetable Preparation Sinks
A. Food preparation sink(s) must drain to a floor sink via
legal air gap.
11. Eating and Drinking Utensil Sinks
See *9A, B, C, D
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A. Bar sink The minimum compartment size shall be lo"
X 14" X 10" deep (or a minimum 140 square
inches
surface size) with dual integral drainboardsae minimum
Of 18 inches long. Bar sinks shall have a
or a 4th compartment for disposal of drink quick
Bar
sinks shall drain indirectly to a floor sink via legal
air gap.
B. Provide sanitizing testing equipment and materials to
adequately measure applicable chemical sanitizer at
sinks for multi -use utensils or glasses.
12. Automatic Dishwasher Glass washer
A. Dishwasher/ glass washer must drain to a floor sink or
Other approved method via legal air gap.
B. Dishwasher/glass washer must
drainboards at least 18 inches long have 2 integral
C. Provide sanitizing testing equipment and materials to
adequately measure applicable chemical sanitizer in the
dishwasher/glass washer.
13. Garbacte D1SDOsa 1
A. Garbage disposals shall not be placed in or under any
sink compartment. Garbage disposers shall be installed
in drainboards and the drainboard lengthened to
accommodate the disposal unit in addition to the
required minimum drainboard size.
14. Janitorial Sink and Su lies
A. The janitorial sink shall be located in a separate
janitorial room or separated from the rest of the food
establishment by a solid partition.
B. The janitorial sink shall be provided with hot and cold
running water through a•mixing faucet.
C. Free standing janitorial sinks must be provided with
NSF type round metal legs.
D. A janitorial room or cabinet with a mop rack, must be
provided for cleaning equipment & supplies.
E. Exhaust and make-up ventilation shall be provided in
janitorial room.
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15. Handwash Sinks
A. Permanently mounted single service soap and single
service towel dispensers or hot air blowers shall be
installed at all handwash sinks.
16. General Purpose Hot Water
�A. Install the hot water heater*on four inch high integral
coved platform or curb; or on at least 6 inch high
round metal legs; or cantilevered from the wall• with a
minimum six inches of clear space below.
B.' All sinks must be equipped with hot and cold running
water through a mixing faucet.
17. Dinner Well
A. Dipper wells shall drain to a floor sink via legal air
gap (minimum 1 inch above the overflow rim of - the floor
sink).
18. Window Screens
A. All openable windows shall be screened with not less
than 16 -mesh screening.
19. Food or Utensil DisDlays
A. Displays of unpackaged foods or utensils (glasses,
stemware, plates, cups, etc.) shall be shielded so as
to intercept a direct line between the customer's mouth
and the food or utensils being displayed, or shall be
dispensed from approved self-service containers.
B. Approved self-service food containers shall have self-
closing, permanently attached, tight -fitting lids.
Individual securely attached scoops are required..
C. Disposable beverage cups, straws or utensils on display
for public self-service must be stored for use in
sanitary dispensers.
20. Storage
A. Backup dry food storage shelving shall be a minimum
18" deep and 3 tiers high.
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B. All storage shelving and counters must have smooth and
easily cleanable surfaces. All gaps, voids or raw wood
are to be sealed so as to be easily cleanable and non-
absorbent. Shelves shall be a minimum of III away from
the wall or sealed to the wall. Bottom shelves must be
at least 6 inches above the floor with a clear
unobstructed area below or be the upper, surface of a
completely sealed continuously coved 4 inch high curb.
Any legs used for support shall be smooth round metal
equipment legs.
C. Tracks or channels installed as sliding door guides for
storage cabinets may not be recessed. A minimum 2
inches of the track must be removed from EACH END of
the door guide to facilitate cleaning.
D. Backup storage rooms shall open into the food
establishment.
21. Restrooms
A. Handwashing sinks shall be provided with hot and cold
running water through a mixing faucet.
B. Toilet tissue shall be provided in permanently mounted
sanitary dispensers.
C. Permanently mounted single -service soap and single -
service towel dispensers or hot air blowers shall be
installed at all handwash sinks.
D. The restrooms shall be provided with tight -fitting,
self-closing doors.
E. Restrooms must be provided with exhaust and make-up
ventilation.
22. Clothing Chance Room Area
A. The change room shall have a standard locker for each
employee per -shift and may not be used for office space
or food storage.
B. Exhaust and make-up ventilation shall be provided for
each change room.
C. Lockers shall be in the designated area for the storage
of employee garments. The lockers shall be separated
from food handling, utensil washing, or restroom areas.
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23. Pass-through Windows
A. Food service pass-through window openings exceeding 216
square inches shall be equipped with an air curtain
which will- produce an air flow eight inches thick at
the discharge opening with an air velocity of, not less
than 600 fpm across the entire opening at a point three
feet below the air curtain.
B.. Food service pass-through window openings less than 216
square inches shall be equipped with a self-closing
screen or self-closing window.
C. The counter surfaces of the pass-through window must be
smooth, free of channels and crevices and easily
cleanable._
D.- .Pass-through windows must remain closed except during
actual exchange of food or money.
E. Pass-through windows may not exceed 432 square inches.
24. Delivery Doors
A. All: delivery doors leading to the outside shall be
protected with a door activated, overhead air curtain,
generating a three inch thick (at nozzle) air flow with
an air velocity of no less than 1600 fpm across entire
doorway as measured 3 feet above the ground.
B. Customer entry doors used for deliveries shall be
protected by an overhead air curtain generating an
eight inch thick (at nozzle) air flow with a velocity
not less than 600 fpm across entire doorway, measured 3
feet above the ground.
C. -An air curtain is not a substitute device to permit a
door to remain open.
D. All external opening doors shall open outward and be
self-closing.
25. Customer Entrance Doors/Insect and Rodent Control
A. All doors leading to the outside shall be tight
fitting, open outward and be.self-closing, with no gaps
exceeding 1/16 inch in width.
B. Exterior and interior of building shall be constructed
to be insect and rodent proof.
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26. Garbage and Trash Area
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A. Surface areas of trash room or outside area shall be
smooth, easily cleanable and non-absorbent. No wooden
slats, porous block or brick surfaces will be accepted.
B. Inside trash areas shall properly slope to a floor
drain.
C. Outside trash areas shall properly drain so as not to
create a nuisance.
27. Lighting
A. A minimum of 20 foot candles of light is required for
all food handling and cleaning activities.
B. Light fixtures in areas where food is prepared, open
food is stored or displayed, or utensils cleaned shall
be of shatterproof construction or shall be protected
with shatterproof shields.
28. Ventilation
A. Adequate. ventilation shall be provided to maintain the
comfort level of employees and insure reasonable shelf
life of the food in storage.
29. Equipment
A. All equipment shall be N.S.F. listed or otherwise meet
all applicable N.S.F. Standards.
B. All equipment shall be placed on minimum six (6) inch
high round metal legs, castors or completely sealed in
Position on a four (4) inch high continuously coved
curb, or cantilevered from the wall in an approved
manner.
C. Counter top equipment shah be provided with 4 inch
high (minimum) round metal legs unless unit may be
readily moved by employee for cleaning.
D. All equipment must be installed to maintain
cleanability and meet all other applicable N.S.F.
Standards.
30. Water
A. The water supply shall be from an approved source.
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31. Backflow Protection
A. An approved backflow preventor shall be properly
installed up stream- of any potential hazard ..or
connection between the potable water supply and. a
source of contamination, e.g., all threaded water
outlets, . janitorial sinks, sprayers, dishwashers,
coffee makers, etc.
32. Grease Interceptor
A. The grease interceptor shall not be installed in any
part of a building where food is handled or stored or
where utensils are washed. -
12/8/92
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