or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Dish wash sink and faucet requirements for CA. commercial kitchen
New Posts  All Forums:Forum Nav:

Dish wash sink and faucet requirements for CA. commercial kitchen

post #1 of 3
Thread Starter 
I'm 1 of 3 chefs at an employee cafe. We moved to a new location a few months ago. We have a 3 compartment dish wash sink. There is no faucet, just a spray nozzle (that the strength varies from a drizzle to medium spray).

In order to fill the wash and sanitizer sinks, we need to fill buckets in the hand sink and carry them to each sink. Also, we have many pots and various containers that need to soak before we hand wash them. In these cases we have to place the items in hand wash sink and fill with hot water, then carry to dish wash sink area...... This is getting old, time consuming, and potentially dangerous due to dripping water between the sinks.

We were originally told the building owner would install faucet and fix nozzle. We were told yesterday that the sink area is up to code and nothing needs to be done.

I've searched online but cannot find codes specific to this situation. Does anyone know if this dish wash sink without faucet is or is not up to code?
post #2 of 3

I think this is the kind of information you're looking for: http://publichealth.lacounty.gov/eh/docs/Plan_Check/GuidelinesRetailConstructionRequirements.pdf

 

The requirements will vary from place to place in California because these regulations are enacted on a local or county basis, generally depending on which level of government operates the health department.

post #3 of 3

No clue what your code is but that handwash sink is just for that ...hands.

No problems running water in a CLEAN bucket to transfer to DIRTY aka dish area.

But as soon as those pans are placed in the hand sink it is no longer for hands.

Contaminated, if you will.

Unless someone scrubs that area now there is no place "clean" to wash hands.

You are scrubbing that area, right?

 

mimi

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Dish wash sink and faucet requirements for CA. commercial kitchen