Section 13603 - Interior Requirements(a) At least a two-compartment metal sink equipped with hot and cold running water with dual integral metal drainboards, installed with at least 1/8 inch per foot slope toward the sink, and fabricated with a minimum of 1/2 inch lip or rim to prevent the draining liquid from spilling onto the floor shall be provided. The dimensions of each compartment shall be at least 12 inches wide, 12 inches long, and 10 inches deep. Each drainboard shall be at least the size of one of the sink compartments. If multi-use eating and drinking utensils are used, the sink shall have three compartments; each compartment with a minimum size of 12" x 12" x 10." The drainboards shall be at least 12" x 12." Drainboards for a three-compartment sink shall comply with the requirements of drainboards for a two-compartment sink.
The sink shall be equipped with a mixing faucet and shall be provided with a swivel spigot capable of servicing any sink compartment individually as desired.
(b) Hand washing facilities, including a lavatory supplied with hot and cold running water with a mixing type faucet, hand washing detergent or soap and single-service sanitary towels in permanently installed dispensing devices shall be provided and maintained in each mobile food preparation unit. The hand washing facilities shall be separate from the utensil washing sinks. The lavatory basin must have a minimum dimension of 9" x 9" in width and 5 inches in depth. The hand washing facilities shall be separated from the utensil washing sinks by a metal guard with a height of at least three inches, and extending from the back edge of the drainboard to the front edge of the drainboard, the corners of the barrier to be rounded. No separation barrier is required if the distance between the hand washing sink and the utensil drainboards is two or more feet. Mobile food preparation vehicles in operation and built before the effective date of the regulations adopted December 5, 1969, may be accepted without separate hand wash basins until January 1, 1975, at which time they must comply with the regulations or discontinue operation.(c) Floors, walls, and ceilings shall be constructed so that the surfaces are impervious, smooth and cleanable. Floor surfaces shall provide employee safety from slipping. The juncture of the floors and walls shall be covered with the floor surface extending up the wall at least four inches. In all mobile food preparation units constructed after the effective date of these regulations there shall be a clear, unobstructed height over the aisle-way portion of the unit of at least 76 inches from floor to ceiling, and a minimum of 30 inches of unobstructed horizontal aisle space.(d) Construction joints and seams shall be sealed to provide smooth, easily cleanable surfaces. Soldered joints and seams shall be smooth to the touch. Silicone sealant or equivalent waterproof compounds shall be acceptable, providing they prevent the entrance of liquid waste or vermin.(e) All equipment shall be so installed as to be easily cleaned, prevent vermin harborage and provide adequate access for service and maintenance. Equipment shall be spaced apart for easy cleaning or shall be sealed together. Food equipment and machinery set apart from adjacent equipment or machinery, or the clearance between the top of the counter, or the bottom of a piece of equipment with a rigid utility connection, shall provide a minimum width of three inches of unobstructed space for sanitary maintenance beneath the counter equipment or the sides of adjacent equipment. Food equipment or machinery of a size and weight that can be easily picked up and moved by one person, and with a flex connection need not comply with minimum leg height requirement. No threads, nuts, or rivets shall be exposed where they interfere with cleaning. Should such threads, nuts, or rivets interfere with cleaning they shall be capped. On existing mobile food preparation units and equipment with exposed threads, nuts, screws, or rivets that can be cleaned with the usual, easily available cleaning equipment such as brushes, brooms, mops, cleaning cloths, or with steam, or flushing with water, shall be acceptable if maintained in a clean and sanitary condition.
(f) All equipment shall be sealed to the floor to prevent moisture from getting under the equipment or it shall be raised at least six inches off the floor by means of an easily cleanable leg and foot.(g) Equipment, including the interior of cabinet units or compartments, shall be constructed so as to have smooth, easily accessible, and easily cleanable surfaces (free from channels, crevices, flanges, ledges, or other cleaning obstructions). Unfinished wooden surfaces are not permitted. Food contact surfaces shall be constructed of metal, high pressure laminated plastics, or laminated hardwood. These surfaces must be kept free of cracks, cuts, and other obstructions which would interfere with proper cleaning.(h) All utensils shall be designed and constructed so as to be easily cleanable and shall be made of nontoxic materials.(i) Space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed. The closure shall be smooth and easily cleanable.(j) Light bulbs, tubes, etc., shall be covered with a completely enclosed plastic safety shield or its equivalent. Light fixtures shall be installed so as to not constitute a hazard to personnel or food materials.(k) Waste receptacles shall be provided inside of the vehicle. They shall be constructed so as to be smooth, nonabsorbent and easily cleanable, and kept clean.(l) No smoking signs and signs directing proper hand washing shall be posted in the food preparation area.(m) The interior of the mobile food preparation unit and all equipment and utensils in the unit shall be kept clean and in good repair and free of vermin.Cal. Code Regs. Tit. 17, § 13603
1. Amendment filed 11-28-72; effective thirtieth day thereafter. Approved by Building Standards Commission November 10, 1972 (Register 72, No. 49).