§ 8-171. Equipment installation

(a) Equipment which is placed on tables or counters, unless designed to be movable, shall be sealed thereto or mounted on legs or feet at least four (4) inches high. Floor-mounted equipment, unless designed to be movable, shall be sealed to the floor or shall be installed on raised platforms of concrete or other smooth masonry in such a manner as to prevent liquids or debris from seeping or settling underneath, between or behind such equipment in spaces which are not fully open for cleaning and inspection or such equipment shall be elevated at least six (6) inches above the floor. The space between adjoining units and between a unit and the adjacent wall shall be closed unless exposed to seepage, in which event it shall be sealed or sufficient space shall be provided to facilitate easy cleaning between, behind and beside all such equipment.

(b) Aisles or working spaces between equipment and between equipment and walls shall be unobstructed and of sufficient width to permit employees to perform readily their duties without contamination of food or food contact surfaces by clothing or through personal contact.

(c) Equipment installed prior to the effective date of this Code may be continued in use, although not complying with the provisions of this Code, so long as it is in good repair, is capable of being maintained in a sanitary condition and the food contact surfaces are nontoxic, and whose performance is acceptable to the town's health officer.

(d) New equipment installed in food service establishments, where applicable, shall bear the National Sanitation Foundation Seal of Approval or be of design and construction equivalent to the minimum standards of the National Sanitation Foundation or the minimum standards contained in the current edition of the United States Public Health Service Food Service Sanitation Manual.

(Code 1966, Ch. 314, § 15)