g.

1 1.) GENERAL Chapter M RESTAURANT SINKS Code References a. Drain, trap & vent size Table and Table and Table b. Installation Appendix Comm (5)(c) See following drawings in this chapter. c. Sink or compartment size See Chapter (A) of the Wisconsin Food Code (page M 2). d. Pre-wash sink See Chapter of the Wisconsin Food Code (page M 2). e. Number of compartments See Chapter ATCP75 of the Wisconsin Food Code (Agriculture, Trade & Consumer Protection Code) reprinted at the end of this chapter (after Q & A.

2 F. Prep sinks See Chapter of the Wisconsin Food Code (page M 2). g. Hand wash facilities See the following WFC Chapters: Chapter WFC Handsink, Water Temperatures & Flow, (A)(B)(C)(1 )(2) & (D) Chapter WFC Handsink. C, Numbers & Capacities (A)(B)(C) Chapter WFC , Using a Handsink (A)(B)(C) A reprint of a letter dated February 14, 2006 confirming types of acceptable hand sink faucet controls is reprinted at the end of this chapter (after Q & A). Also see page M8 for ADA installation measurements of an approved hand sink.

3 2.) INTERIOR GREASE INTERCEPTOR SIZING FOR RESTAURANT SINKS/DISHWASHERS See page M 6 of this chapter. 3.) EXTERIOR GREASE INTERCEPTOR SIZING FOR REST AU RANT KITCHENS See Interceptors & Catch Basins, chapter H page H 14 & H 15, in this manual for installation & sizing. M1 ChapterM RESTAURANT SINKS Code References INTENTIONALLY LEFT BLANK M2 Food Preparation Sinks Chapter M RESTAURANT SINKS Code References WISCONSIN FOOD CODE (A) Except as specified in (B), in NEW FOOD ESTABLISHMENTS and at the time of change in OPERATOR of an existing FOOD ESTABLISHMENT that has FOOD items that require washing or thawing a separate sink for FOOD PREPARATION that meets the requirements specified in , and shall be provided.

4 (B) EXISTING FOOD ESTABLISHMENT needing a sink to PREPARE, wash or thaw FOOD as specified in and (B), may use a SANITIZING compartment of a WAREWASH sink provided the following conditions are met: (1) The installation of a separate FOOD PREPARATION sink would not be possible because adequate space is not available; (2) The sanitizer sink compartment is discharged via air gap as specified in ; (3) APPROVAL is obtained from the REGULATORY AUTHORITY to use the SANITIZER sink compartment for FOOD PREPARATION; and (4) Cleaned and SANITIZED as specified in (B).

5 Note: When a food preparation compartment is an integral part of a multi-compartment scullery sink, a suitable insert or utensil shall be used in the food preparation sink compartment to prevent cross contamination from adjacent compartments. A suitable insert or utensil is one that terminates above the rim of the compartment preventing contamination caused by overflow from adjacent sink compartments. M3 Chapter M RESTAURANT SINKS Interior Grease Interceptors & Scullery Sinks ~ 11/4" 11t4"A----L -r~-------, 'j : Pre-wash Wash Rinselsanitize I 11/4""l I 2" I I I 1--+-12" Max.

6 A maximum of 12" horizonal inlet pipe may be submerged. See Comm. (S)(d) 7. Grease interceptor sized as per Comm. (S)(d) 1. 2. 3. See criteria for sizing the grease interceptor on page M6 of this chapter. When a four (4) compartment sink is one unit, the pre-wash and wash compartment may be connected with a continuous waste and the rinse and sanitize compartments may also be connected with a continuous waste or with a double tee-wye as shown above. Note: A scullery sink of one, two, three or four compartments has a DFU value of 3.

7 Pre-wash with overhead spray t-,r1 1/2" 1 1/4" rl-----L-,~-----, 1 : I Wash Rinsel Sanitize I 1 1 1/4" I I "I I I I 1--+-12" Max. In lieu of the additional sink for pre-washing, a well-type garbage disposal with overhead spray wash may be provided. However, an additional handwash sink must be provided in the food preparation area. The sink compartment size shall be large enough to accomodate immersion of at least 50% of the largest utensil or equipment being cleaned or sanitized. See (B) in the food code.

8 Note: The rinse, sanitize and FWG compartments have the option of by passing a grease interceptor. If ~ they pass through the grease interceptor, then the grease interceptor should be sized accordingly. M4 Chapter M RESTAURANT SINKS Interior Grease Interceptors & Scullery Sinks 11/4"-J------/.2.~-~--------., : 1 Wash Rinse Sanitize : I I I 2"CO~ I I 2" 1--1--12" Max. Note: If sink strainer is 1-112'', then the waste pipe and trap may also be 1-1/2". A maximum of 12" of horizontal inlet pipe may be submerged.

9 See Com (5)(d)7 .. Grease interceptor sized as per Com (5)(d) See criteria for sizing grease interceptors on page M6 of this chapter. When a three (3) compartment sink is one unit, the wash and rinse compartment may be connected with a continuous waste. The rinse and sanitize compartments may also be connected with a continuous waste or with a double tee-wye as shown below. Note: A scullery sink of one, two, three or four compartments has a DFU value of 3. 1-1 1/4" 11/4"-<i _____ /_r ~-----, : 1 114 .. ~ Wash Rinse!

10 Sanitize 2" 2" I 1 I 2"COI-1 dry I 1--1--12" Max. The outlet pipe is dry. The inlet pipe upstream of the 45 fitting is dry. The pipe downstream of the same 45 fitting is wet (or submerged). This portion of the pipe from the 45 fitting to the grease interceptor shall not exceed 12". The sink compartment size shall be large enough to accomodate immersion of at least 50% of the largest utensil or equipment being cleaned or sanitized. See (B) in the WI food code. Note: The rinse, sanitize and FWG compartments have the option of by passing a grease interceptor.