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333-154-020 070 333-155-040 - 090 Dishwashing facilities must be comprised of a commercial grade dishwasher or a three-compartment sink large enouah to totally immerse the largest '- ~ ' . All utensils must be sanitized. Please note that also the faucet must be able to extend to all three sinks. Also, adequate drainboards are required for storage of both clean and soiled dishware. Any three-compartment sinks must be safe-wasted. NOTE: Only manufacturers' representative can change dishwasher from heat to chemical type or vice-versa. 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. ~ ' . 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. ) 333-151-050 & 060 333-151-170, 180, 200 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. 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.