(a) Where washing and sanitizing utensils and equipment is conducted manually, a three compartment sink of adequate size and proper drainboards are required.
(b) Free standing sinks and drainboards for dish washing machines shall be spaced a minimum of four inches from all walls.
(c) Handwashing sinks in food preparation and utensil washing areas are required.
(d) Waste sink with hot and cold running water under pressure at each bar may be required.
(e) A utility sink (janitor sink) shall be required for structural cleaning and disposal of waste waters.
(f) Food waste grinders are not permitted in three compartment sinks.
(g) When grease traps or interceptors are required, they are to be located outside of the food preparation areas and located in a manner so as to be easily accessible for cleaning and are to be properly maintained at all times. Contact the Franklin County Health Department Plumbing Section for an approved grease trap or interceptor location at 462-3865.
Contact the Grandview Heights Building Department for securing proper plumbing permits. (Res. 97-01. Passed 8-21-97.)