§ 50-138. Equipment installation and location.

(a)

Generally. Equipment in food service establishments including ice makers and ice storage equipment, shall not be located under exposed or unprotected sewer lines or water lines, open stairwells or other sources of contamination. This subsection does not apply to automatic fire protection sprinkler heads that may be required by law.

(b)

Table-mounted equipment.

(1)

Equipment that is placed on tables or counters, unless portable, shall be sealed to the table or counter or elevated on legs to provide at least a four-inch clearance between the table or counter and equipment and shall be installed to facilitate the cleaning of the equipment and adjacent areas.

(2)

Equipment is portable within the meaning of subsection (b)(1) of this section if it:

a.

Is small and light enough to be moved easily by one person; and

b.

Has no utility connection or has a utility connection that disconnects quickly or has a flexible utility connection line of sufficient length to permit the equipment to be moved for easy cleaning.

(c)

Floor-mounted equipment.

(1)

Floor-mounted equipment, unless readily movable, shall be:

a.

Sealed to the floor;

b.

Installed on a raised platform of concrete or other smooth masonry in a way that meets all the requirements for ceiling or floor clearance; or

c.

Elevated on legs to provide at least a six-inch clearance between the floor and equipment, except that vertically mounted floor mixers may be elevated to provide at least a four-inch clearance between the floor and equipment if no part of the floor under the mixer is more than six inches from cleaning access.

(2)

Equipment is easily movable if it:

a.

Is mounted on wheels or casters; and

b.

Has no utility connection or has a utility connection that disconnects quickly or has a flexible utility line of sufficient length to permit the equipment to be moved for easy cleaning.

(3)

Unless sufficient space is provided for easy cleaning between, behind and above each unit of fixed equipment, the space between it and adjoining equipment units and adjacent walls or ceilings shall be not more than 1/32 inch or if exposed to seepage the equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings.

(d)

Aisles and working spaces. Aisles and working spaces between units of equipment and walls shall be unobstructed and 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 easily movable storage equipment such as pallets, racks and dollies shall be positioned to provide accessibility to working areas.

(Code 1970, § 11-77; Ord. No. 80-24, §§ 4.15—4.18, 9-23-80)