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F042-15.0637 (R 01/15)
Construction Guideline-Retail
15. UTENSIL SINK
a. Where multiservice utensils, i.e., pots, pans, etc., are utilized, there shall be provided at
least a three (3)-compartment stainless steel sink with dual, integrally installed stainless
steel drainboards.
b. A separate, approved three (3)-compartment sink must be installed within each
department in a grocery store which handles unpackaged foods, i.e., deli, meat, bakery,
etc., and remote food service operations in restaurants, including but not limited to liquor,
sushi, espresso, and oyster bars, etc.
c. Sink compartments shall be large enough to accommodate immersion of the largest
equipment and utensils and the drainboards shall be as large as the largest sink
compartment. Typical dimensions are at least 18" x 18" x 12" deep with minimum 18" x
18" drainboards, or 16" x 20" x 12" deep with 16" x 20" drainboards. These sizes are
generally sufficient to accommodate most food service operations.
d. Utensil washing sinks shall drain indirectly to a floor sink unless otherwise required by the
local plumbing codes or sanitation districts.
16. JANITORIAL SINK
a. A single compartment, non-porous janitorial sink or mop basin with hot and cold running
water shall be installed for general cleanup activities.
b. A curbed area properly sloped to a drain, that is provided with hot and cold running water,
a mixing faucet, and an approved backflow prevention device, is also acceptable. All
curbed area surfaces shall be non-porous.
17. HANDWASHING SINKS
a. Hand washing sink(s) shall be provided in all food preparation areas.
b. Soap and sanitary towels shall be provided in single-service dispensers at all hand
washing sinks.
c. A separate, approved hand washing sink should be installed within each department in a
grocery store which handles unpackaged food, i.e., deli, meat, bakery, etc., and remote
food service operations in restaurants, i.e., sushi bars, espresso bars, oyster bars, etc.
18. FOOD PREPARATION SINKS
Food facilities that wash, rinse, soak, thaw or similarly prepare food are required to have
a food preparation sink in the food preparation area. The sink compartment must be 18”
x 18” x 12” deep with an integral drainboard or adjacent table that is a minimum of 18” x
18”. This sink shall drain indirectly to a floor sink. The sink shall be supplied with an
adequate supply of hot and cold running water through a mixing valve. Food facilities that
were approved for operation without a food prep sink need not provide a food preparation
sink unless the food facility makes a menu change or changes their method of operation.