You're more than welcome to challenge my statements, I'm not the one that will close you down.
a floor sink to drain the ware wash sinks? im not contesting your knowledge of cali law but you have to empty your sink into a sink?
The Food Code 2009 requires an air gap to prevent contamination from the building sewer being transferred to the sink(s). The floor sink is, generally, a 12"x12"x12" porcelain or stainless steel sink flush with the floor, the drain from the real sink(s) must end above floor level so there is no contact with the floor sink
wtf? ever heard of a plughole?
Not by that name.
and who washes the mops in a sink? they are rinsed in the bucket and put in a washing machine with a capful of bleach...
Nobody says you have to use it, you just have to have one /img/vbsmilies/smilies/crazy.gif, besides, most restaurant kitchens I've been in do not have a washing machine available, definitely not within the kitchen area.
Good luck, have fun explaining that to your local health inspector, be sure to cite the Food Code 2009 section that supports your contention /img/vbsmilies/smilies/crazy.gif
and what if you use a dishwashing machine? you only need 1 prewash sink to remove residue and buildup.
You will notice that I never mentions dishwashing, the ware-wash sinks are required by the Food Code 2009, you can add anything you wish, just do not eliminate the required /img/vbsmilies/smilies/crazy.gif
and is it not one hand wash station per prep "area" so 4 benches and a couple of grills could have one sink at either end?
Um, now you're getting into the area of negotiating with your local health inspector. In the restaurant I recently closed, we had to have a hand-wash sink next to the ware-wash sink, because the Food Code 2009 does not specifically state that a ware-wash sink can be used for hand washing but it does state that a hand wash sink can only be used for hand washing, go figure.
Because this was an existing facility well before the Food Code 2009, we were permitted to ignore many requirements. As related by the health inspector, a new kitchen requires a hand wash sink available to each person in the kitchen WITHOUT leaving your area or crossing through another persons work area, what that means in real life is anyone's guess.
I do know that any plans for a remodel or new construction of a commercially licensed kitchen in Tulare County, California, MUST be reviewed and approved by the County Health Department before any permits are issued.
Before you invest any time or money, ask to see the health department license and last inspection certificate.
You should be familiar with the
FDA Food Code 2009 before you venture much farther.