Email: foodrev snhd. Updated on: October 11, Requirements for Equipment and Structure of Bars. Materials and Finishes Bar dies and bar under counters must be backed with fiberglass reinforced plastic panels FRP , and be professionally trimmed. Bar tops may be of any smooth, cleanable material. Back bars may be made of the same materials provided no food equipment or open beverages are stored on or in the back bar, with the exception of unopened liquor bottles.
Equipment counters , including bar-tops, back bars with equipment, drink and food preparation counters and scupper rails must be stainless steel, corian-like, granite or other approved food contact material. Wood and wood composite millwork casework or understructure, wood or wood composite and plastic laminate materials may not be used under, in or over food preparation areas or wet areas for shelving, structural support and cabinetry or as a preparation surface.
Back bars may use wood for structural support provided it is full encapsulated with impervious material stainless steel or FRP , has a food-grade solid surface top, and is not penetrated for equipment, piping, plumbing, wiring, or other utilities. Any area where the countertop is penetrated by food equipment, water and drainage lines, beverage system supply lines or other utility service must use metal understructure to support the counter.
Millwork, wood or wood composite cabinetry, and other wood support structure is prohibited. Any area used for the storage of food products must have a solid surface countertop with a radius backsplash or other approved cleanable angle treatment such as stainless steel, granite, corian-like or similar material approved for food contact.
Exposed wood understructure must be sealed with a cleanable surface treatment such as FRP or stainless steel, with trimmed strips at butt joints and angle trim strips at the corners. Sinks A three-compartment sink with integral double drain boards is required for drink establishments.
A dish or glass washer cannot substitute for a three-compartment sink. Three-compartment sinks must have tubs of equal size, with two distinct and equal size attached drain-boards, of a size equal to each tub or larger. Sink tubs must be sized to allow for the immersion of the largest kitchenware to be washed. A bar must have a three-compartment sink sized for its needs. If an establishment has both a restaurant and a bar, both of which are under the same ownership, then the three-compartment sink of the restaurant may be used for the bar if: The three-compartment sink is within a reasonable distance of the bar; The transport pathway is inside the building and on the same floor; The bar and kitchen have the same permit holder; The bar is provided a glass washer installed in lieu of the required three-compartment sink.
The glass washer must be sized to accept all small wares in use at the bar. It is impossible to sort toilets by gender, though there are Male and Female signs. Toilets are usually released once a week or month. Sinks usually have no updates. There are many types of toilets such as the Broken Toilet which costs coins, Spring Toilet which costs coins, White Toilet and Pink Toilet are 1, coins, Red Toilet which is costed 1, coins, Mint Marble Toilet which is 8, coins and the unbroken Ice Toilet which is 10, coins price.
Most toilets, except some limited edition toilets, Mint Marble Toilet and Ice Toilet breaks every 4 uses. Sinks don't break. Restaurant City Wiki Explore. Wiki Content. Explore Wikis Community Central.
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