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Z ~,em 5 <br /> <br /> REQUIRE#ENT,' FOR OPENING A UNITED FOOD ERVI E E, TABU, HNENT <br /> <br />large enough to ~ubmerg~ ali/te~ to b~ w~hed) <br />Z THE SINK ~ HAVE D~N BOA~S OR CO~ER SPACE ON BOTH SID~ OF <br />THE ~NK <br />$. O~Y ~NG~ ~RVICE ITE~ ~Y BE ~ED <br />4. NO C~O~ S~r~ ~YICE <br />~. ~ ~THER PROOF ROOF ~ BE OVER THE FOOD H~NDUNG, COOKING ~D <br />P~P~ TION~S <br /> 6. ~ H~ SO~ ~PE OF FLOO~NG (no dirt. gruel. ~ d~t, ttc.) <br /> 7. BYJ~Y 1, 1996 ~L~. FLO0~ ~ BE SMOOTH, ~ILY C~B~-~ <br /> NON-~BSO~E~ ~ IN GOOD ~P~ JOl~ 8~EN ~ ~ F~ M~ <br /> BE RO~ED OR ~YE ~G~~ING <br /> & BY~Y 1, 1~6 ~hr$ ~ CEI~NG8 ~ BE IN ~D ~P~& ~TH ~D <br /> <br /> 9. ~ SEP~ ~NK ~ED O~Y FOR H2ND W2SHING <br /> 10. ~1BACTE~ SO~ ~D P~ER TOWE~ AT H~D SINK <br /> 1 I. ICE ~OOP (~d~ming i~ } <br /> IZ HOT ~D COr.n R~G FAiR ~DER P~~ <br /> 13. CO~~ ~I~ FA~~ FOR E~~ <br /> <br /> l&. <br /> <br /> 17. ~PRO~D ~T~R S~PLY (C~, Co~, ~ro~~i~ <br /> well***NO~: ~ i~vl~ on s~e wel~ ~ be appro~ b~ the H~ D~ <br /> 18. ~PROFED ~S OF SEF3GE DI~O~ ( C;~ or Co~ ~ or ~ ~prov~ <br /> ;e~ic /~ ~t~ ) <br /> 19. F~C~B~E~ ON~ ~RR~ED FAUC~ <br /> 20. ~ ~-~E (PROBE) ~O~R <br /> 2L ~O~GE OFF ~E FLO0~ (~ l~t 15 inch,) <br /> 22. T~H ~ ~TH TIGHT FI~ING ~DS <br /> 23. ~TIFI~ ~GHT <br /> 2< ~ ~G~ BULBS IN THE F~D F~P~TION ~D F~D ~O~GE A~ M~ <br /> BE ~I~ED <br /> 25. ~ OF ~ING F~ O~ (f~, s~ee~, eta ) <br /> 26. CH~ T~ KIT FOR T~NG ~I~R ~GTH <br /> ~E NO~ ~ ~PU~ ~ UM~D F~ SER~ MU~ BE SUBM~D TO <br /> ~US COUN~ H~ DE~. ~Y ~E~ONS? ~ 7~ 9393 <br /> <br /> <br />