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333-156-060 - 110 333-155-210 & 220 333-155-100 333-155-140 3332-153-150 - 160, 151-040 333-151-140 333-156-140, 200, 210, 260, 270, 300, 310 Surfaces of walls and ceilings in restrooms, dishwashing and food storage.areas must be smooth, easily cleanable, and of light color. Rough texture or brick walls not approved in these areas. Backsplash is necessary behind cooking and dishwashing equipment. Ail windows and doors opened for ventilation must be adequately screened and all doors must have tight- fitting thresholds or barriers to prevent insect and rodent entry. The toilet facilities must be adequate and installed according to the Oregon State Plumbing Specialty Code of 1992, and m~y_ also need to comply with ADA requirements (check with the appropriate Building Inspection Agency). Restroom doors shall be self-closing. (Employee's restroom also requires a self-closing door.) Acces~ Self-closing, slow-closing, or metering faucets used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. All faucets shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Sanitary soap and sanitary towels in dispensers are also required. '' Self- closing, slow-closing, or metering faucets used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Hot and cold water shall be tempered by means of a mixing valve or combination faucet. Sanitary soap and sanitary towels in dispensers are required. Ail equipment must be installed so as to be moveable or properly sealed to facilitate proper cleaning. Storage shelves must also be smooth, impervious, and easily cleanable. Unfinished wood is not acceptable. Note that steam tables are not allowed for rapid reheating or cooking of foods. Probe thermometers with a 0 - 220° F. temperature range (accurate to +2° F.) are required to check food temperatures.