Page 38 - Vessel Sanitation Program 2018 Construction Guidelines
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VSP 2018 Construction Guidelines
use of a central pot washing area impractical.
Refer to section 18.0 for additional warewashing requirements.
6.2.3 Warewashing Access
Equip all FOOD PREPARATION AREAS with easy access to a three-
compartment sink or a warewashing machine with an adjacent dump sink and
prewash hose.
Refer to section 18.0 for additional warewashing requirements.
6.2.4 Drip Trays or Drains, Beverages
Furnish beverage dispensing equipment with READILY REMOVABLE DRIP
TRAYS or built-in drains in the tabletop. Furnish bulk milk dispensers with
READILY REMOVABLE DRIP TRAYS.
6.2.5 Drip Trays, Condiments
Provide READILY REMOVABLE DRIP TRAYS for condiment-dispensing
equipment.
6.2.6 Equipment Storage Areas
Design storage areas to accommodate all equipment and utensils used in FOOD
PREPARATION AREAS (for example, ladles and cutting blades).
6.2.7 Deck Drainage
Ensure that the design of installed equipment directs FOOD and wash water
drainage into a DECK DRAIN, SCUPPER, or DECK SINK, and not onto a
deck.
6.2.8 Utility Sink
Provide a UTILITY SINK in areas such as beverage stations and bars where it
is necessary to refill serving pitchers or discard beverages.
6.2.9 Dipper Wells
For hand-scooped ice cream, sherbet, or similar products, provide dipper wells
with running water and proper drainage.
6.2.10 Doors or Closures
Provide tight-fitting doors or other protective closures for ice bins, FOOD
DISPLAY cases, and other FOOD and ice holding units to prevent
contamination of stored products.
6.2.11 Countertop Openings and Rims
Protect countertop openings and rims of FOOD cold tops, bains-marie, ice
wells, and other drop-in type FOOD and ice holding units with a raised integral
edge (marine edge) or rim of at least 5 millimeters (3/16 inch) above the counter
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