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Page 3 NOTE: Only manufacturers' representative can change dishwasher from heat to chemical type or vice-versa. 333-155-040 090 333-151-050 & O60 333-151-170, 180, 200 Plumbing must comply with the Oregon State Plumbing Specialty Code. Floor sinks must be readily accessible for cleaning. If ice cream is to be scooped, a dipper well is required. Salad bar, ice machine.....~team tables, d.ipper wel~s and vegetable s~nks ~Nst be equipped with a "safe waste" Or indirect air gap discharge drain. Be sure that any sink with an air gap has the required distance between the pipe and the top of the floor drain--twice the diameter of the pipe.) Each refrigerated case must have a spirit stem thermometer (red fluid) located in the warmest part of the unit and be maintained at 45~ F. or below at all times. This includes bulk milk dispensers and walk-ins. A sneeze guard is required to protect all foods or beverages to which the public is allowed service access. Sneeze guard opening is to be between 6 - 10 inches in height from top of service counter to bottom edge of guard. Protection must be provided around entire perimeter of the bar. Food and utensil storage must be at least 6" off the floor, on a wheeled base or on a completely sealed base except that metal pressurized beverage containers and packaged case goods may be stored on the floor when not exposed to floor moisture. Any self-service creamers must be single- service (and kept at proper temperature) and any stir sticks or utensils must be adequately protected from contamination and displayed in adequate holders or dispensers. Self-servlce of ice is not allowed unless ice is dispensed from an automatic self- service ice dispenser.