Core_Equipment_List_2.doc

DINING FACILITY SELF ASSESMENT EVALUATION STANDARDS

GENERAL INFORMATION: These standards are for use in rating structural condition, facility size, exterior condition and appearance, interior condition and appearance, and equipment/furnishings in USAF Dining Facilities. Ratings should be applied objectively and consistently throughout the facility. You should not inflate any ratings just to raise the overall score. The idea is to identify substandard areas, then develop plans to correct deficiencies. If your facility meets all the criteria, it should be rated as excellent (100). When all the standards are not met, ratings should be lower than excellent, in varying degrees, based on how many of the standards are not met. When a facility is rated lower than "AVERAGE", plans should be developed to correct problem areas. Some smaller facilities will not have all the rooms/functions in the standards. In these cases do not rate the function. Use the following standards and ratings to obtain a score in each area, then consolidate and average the scores to receive an overall rating for the facility. NOTE: The facility must be in compliance with all existing fire and safety codes.

(A) STRUCTURAL CONDITION STANDARD

RATING

CONDITIONS

0 ( ) Facility is condemned and closed due to structural, safety or environmental problems.

20 ( ) Facility Condition Code is III on the base real property records;

facility is still being used but it is beyond repair.

40 ( ) Facility Condition Code is II on the base real property records;

facility needs major repairs to a structural portion or system. The repairs will be a major project but can be made for less than the replacement cost.

60 ( ) Facility Condition Code is I on the base real property records; facility needs to have improvements to a major structural portion or system which can be completed in-house and are not a major project.

80 ( ) Facility Condition Code is I on the base real property records; facility needs minor repairs which can be accomplished in-house.

100 ( ) Facility Condition Code is I on the base real property records and no repairs or improvements are required.

(B) STANDARD FOR FACILITY SIZE (SCOPE): Measurement of Category A facilities may be taken from AFM 86-2 or AFI 32-1024/AFH 32-1084.

0 ( ) Facility is 50% or more smaller than required to satisfy customer needs.

20 ( ) Facility is 40 to 50% smaller than required to satisfy customer needs.

40 ( ) Facility is 30 to 40% smaller than required to satisfy customer needs.

60 ( ) Facility is 20 to 30% smaller than required to satisfy customer needs.

80 ( ) Facility is 10 to 20% smaller than required to satisfy customer needs.

100 ( ) Facility meets all size requirements for satisfying customer needs.

(C) STANDARDS FOR FACILITY EXTERIOR: Provide one overall rating for the exterior of the facility based on the percentage of the standards which are met.

OVERALL EXTERIOR RATING

AREAS TO CONSIDER IN OVERALL EXTERIOR RATING:

SIGNAGE

Clear and concise, good quality and condition, matches other base signage. Sign identifying dining facilities should be visible from street. Operating hours should be prominently displayed near entrance. Automated signage optional.

PARKING AREAS

Adequate space, paved, well marked, lighted, close to facility. If feasible, reserved spaces for official vehicles, fire department, and security police. Adequate and separate parking for employees is preferred.

LANDSCAPING

Grass trimmed with no dead or worn spots; flower beds, weed free, with edging; trees/shrubs/flowers, attractive/trimmed and well maintained. The overall aesthetics should be consistent with surroundings or theme. All areas should include automated irrigation systems to support growing seasons.

LIGHTING AROUND FACILITIES

Sufficient for safety with all walkways adequately and attractively lit. Lights with automatic timers or light sensors to conserve energy recommended.

GENERAL AREAS

Well maintained, litter free, trash and storage areas should be fenced or enclosed. Areas around dumpsters should be free of trash and spills. Dumpsters should have tight fitting lid, with drain plug, and conform to contract specifications. Area should contain storm drains and water supply for easy clean-up and maintenance.

EXTERIOR FINISHES

No chipped paint, broken bricks, or missing/damaged siding. Roofing in good condition, trim around windows and doors painted. Exterior is compatible with base color and design schemes.

REFUSE AND BACK DOCK AREAS

This area includes receiving docks, can washing areas, mop and broom racks, dumpsters and external storage areas. Construction of these areas must allow for easy maintenance to prevent the attraction of rodents and insects. Grades should be provided to prevent any standing water after precipitation. Items such as air conditioning, transformers, etc., should be located in rear of the building. All areas listed should be constructed inconspicuously, out of the direct view of the customer, and not detract from the decor of the facility.

PEST CONTROL

All openings that could provide an entrance for insects and rodents will be constructed to prevent entry, e.g. screens, or other means. All doors other than those used exclusively for emergency exits will have air curtains installed on the outside wall and screens on doors, if not solid type. These will be in good repair and compatible with the theme of the facility.

DELIVERY ACCESS

The off loading dock will be of concrete construction and located in the rear area with access to a street. The access will be large enough to accommodate all vehicle traffic. The dock surface will be constructed to allow all precipitation to drain from the surface and be non-skidding. Recommend docks be covered. The front of the dock where the unloading occurs, will have bumper bushings to protect the surface from damage by off loading vehicles.

(D) STANDARDS FOR CUSTOMER SERVICE AREAS: Provide one overall rating for the percentage of standards met for the condition and availability of interior finishes, decorations, equipment, and furnishings. To arrive at the overall rating, rate each area then use the average for the overall rating. The following criteria should be used:

(0) SUBSTANDARD -- major repairs needed, unusable, equipment or furnishings condemned, major equipment/furnishings missing.

(20) BELOW AVERAGE -- needs renovation/replacement of major parts of interior decor, equipment/furnishings need repair or replacement, worn carpet/floor/wall finishes, some major furniture/equipment items missing.

(40) AVERAGE -- serviceable, but not in best condition, some repairs required, all major equipment/furniture items on hand.

(60) ABOVE AVERAGE -- meets most standards, minor defects only.

(80) GOOD -- meets most standards, no defects, all major equipment/furniture items available and in good condition.

(100) EXCELLENT -- meets standards in all areas.

OVERALL CUSTOMER SERVICE AREA

AREAS TO CONSIDER IN OVERALL CUSTOMER SERVICE RATING:

FOYER/LOBBY/ENTRANCE

0 20 40 60 80 100

Entry includes foyers and hallways, patron restrooms, sign in areas, and other areas the patron will pass through. There will be an attractive route laid out for the patron to reach the serving line with a minimum amount of cross traffic. The heating and/or air conditioning must extend to this area. Entrance doors will be in good repair, have panic hardware, security locks, and automatic door opening and closing devices for handicapped access is preferred. The entrance should have a vestibule to block wind and insects, if applicable. The entire entry area should be either carpeted, tiled, or a combination of both. The walls may be either painted or wallpapered, and should match the overall design scheme. The decor may differ somewhat from that of the dining room; however, a suitable combination of, but not inclusive to, wall hangings, pictures, graphic displays, plants, planters, etc., should be used to enhance the overall atmosphere. The area should be well lighted, with lamps/fixtures in good condition; the lighting should compliment the decor. There should be access to both public and base telephones in the immediate or an adjacent area.

CUSTOMER RESTROOMS

Restrooms should be clearly identified, within easy customer access, and handicap accessible. Separate restrooms will be provided for male and female patrons; employees will have their own facilities as well. The heating and air conditioning must extend to these areas. Areas must be well ventilated. Finish on floors should be ceramic tile; the walls ceramic, glazed structural units, or wainscoted; ceilings should be acoustical. Use of carpeting, wall hangings and other decorative items is optional, but highly recommended. A music system with public address capabilities is required. Hand washing and toilet facilities will be in good repair, no leaks in plumbing; a working soap dispenser, a working paper towel dispenser and sanitary hand drying available. Recommend automatic sanitizer for urinals, toilet bowls and air freshner systems are recommended. All surfaces will be in good repair, i.e., not chipped, peeling, stained, or scratched.

MENU BOARD AND MEAL PRICES

The menu and meal prices will be posted in an area as not to obstruct customer flow. Information systems that can automate menu, meal, and information posting is recommended. Other commercial signage, if used, should be compatible with electronic information systems and should enhance the decor. Healthy menu choices, "Check It Out" items will be clearly identified. The menu board will be in good working order and have a professional appearance.

FLOW OF TRAFFIC

The facility should be laid out to allow the flow of patrons through the main entrance to the serving areas efficiently with a minimum amount of cross traffic.

DINING AREAS

The dining room should project a theme appearance. An easily identifiable hostess and/or cashier station at the entry to the dining area. There must be sufficient seating to accommodate normal covers without crowding. A varying dimmer switch should control lighting requirements. All lamps and fixtures must be in working condition. The floor must be tiled/carpeted and color schemed. Also furniture, wall coverings and paint must be coordinated and color schemed. Tables should be decorative and allow for the nonuse of linen. Wallhangings should be securely fastened. Ideally, the bussing staff should have direct access to the dishwashing entry or to bussing cart stations. Busing cart stations should be large enough to accommodate dirty dish storage for most of the meal period. Conveyor belts are acceptable and will also be in good repair. There must be a sound barrier between dining and ware washing areas. It will be constructed to keep the serving line from being visible to patrons and to baffle/screen noises from the serving line, dishwashing and food preparation areas. Kitchen entry/exit doors must allow separate in/out access and windows for safety. A music system with public address capabilities is required. Independent sound controls are required to control areas when not needed. The heating and air conditioning systems must extend to this area. Cash registers or POS terminals are used for internal control of funds and inventory and should be positioned just adjacent to the seating area. Use of outdoor cafe’ and atrium seating for a certain amount of dining square footage is desired where applicable.

WALLS

The walls will be constructed and designed to match the decor intended for the dining room area. The wall finishes should be painted, vinyl covered, paneled, tile, etc., to best match the decor/theme. They should be in good repair, no marring, stains, chips, or damage.

CARPET

The floor will be carpeted. It will be a long-lasting high-traffic type, stain and fire resistant and in line with CID theme. The general comprehensive interior design (CID) standard of the larger the room the larger the pattern will aid in the maintainability of carpets. All should be durable and well maintained.

CEILING

The ceiling should be acoustic tile, if appropriate. All utilities will be concealed. The use of ceiling fans and air ionizes are encouraged and should be blended into the overall CID scheme. The ceiling will be in good repair.

WINDOW TREATMENT

The window treatment, drapes, (vertical or horizontal) blinds, etc., will be coordinated with the dining room decor, overall CID and be flame resistant.

LIGHTING

Lighting fixtures will be consistent with decor. Recessed, indirect, or chandelier, and should be controlled by a rheostat to allow lighting fluctuation in different areas if desired/needed. Lighting should use a combination of incandescent, natural, and florescent that aid in complementing the overall interior design scheme. If live plants are used the lighting plan should support them. A comprehensive lighting plan that compliments the facility in both day and night should be used. They should be IAW specified instructions to allow sufficient lighting, energy efficient, and they must be in good working order with all deficient lights replaced daily.

FURNISHINGS

Tables and chairs will be solid, durable, and match a current decor/theme. A variety of table sizes (2, 4, 6, 8, or 10 tops) are recommended to accommodate alternative seating arrangements. A seating plan that is versatile and adjustable to accommodate all customer needs should be developed and used. Plan should incorporate booths, tables and chairs in a combination that maximizes space.

PRIVACY

The dining area should be constructed to allow privacy for dining patrons and allow them to be free of outside noise or distractions. The dining area should be constructed to conceal the serving line from diners’ view and to not allow noise flow from the serving line and food preparation area.

HEATING AND AIR CONDITIONING

The facility will have an adequate heating and air conditioning systems. All areas should be covered in HVAC plan. Independent systems and damper controls should allow for areas to be adjusted to meet peak occupancy loads.

BUSSING

If bussing carts are used, they will be the enclosed type and in good repair. Conveyor belts are acceptable and will also be in good repair. Busing cart stations will be used and should be large enough to accommodate dirty dish storage for the meal period. Ideally, the bussing staff should have direct access to the dishwashing entry or to bussing cart stations.

BACKGROUND MUSIC

The dining area and facility should have background music for patrons pleasure and to mask objectionable sounds. It should not be loud but pleasant and clear, free from static, centrally controlled and have the capability to isolate by location. System should have multimedia capabilities such as CD and multiple tape deck. Unit should be part of the overall public address system and central to management offices.

FOOD SERVING AREAS

The serving areas are all areas where patrons receive meal components. This includes salad bars, hot food wells, pastry cases, beverage counters, kiosks, food bars/courts, beverage carts/stations. All areas should be part of overall customer flow plan that channels customer from a central entrance through food serving area to a central cashiers point. Plan should minimize cross traffic and be planned large enough to accommodate current demand and replenishing without interrupting the customer and employee flow. Systems should be designed to meet the daily menu requirements and merchandise all items in a professional manner.

FLOORS

Floors should be unglazed quarry tile and sloped over a general grade towards drains for ease of cleaning. They will be nonslip, treated with carborundumn or other nonslip additive, free of chips, cracks, and must be maintained in good repair.

DRAINS

Drains are needed to provide safety and sanitation, and will allow free drainage to maintain a dry surrounding floor area. All should contain clean out catches and be tied into central grease isolator system.

WALLS

The walls will not be marred, chipped or cracked and must be maintained in good repair. Use of ceramic wall tiles, floor to ceiling, that add color and are tied into a overall CID are desired. Use of bumper/handrail/corner/edge protective system to guard surfaces from damage when use of mobile equipment units is recommended.

CEILING

The ceiling should be smooth and resistant to heat, dampness, and deterioration. The lighting should be adequate and recessed. All areas should be adequately laminated during all operational periods.

VENTILATION

Will be as outlined in MIL Handbook 1190. All air conditioning ducts extending through non-air conditioned areas will be insulated to prevent condensation and complement the existing decor. Air conditioning will be provided in kitchens. Exhaust hoods over cooking equipment will have fire protection systems within the hood, and should include water-washdown cleaning systems. They will be free from grease. Fire systems must be serviced and identified as being checked at scheduled intervals.

SERVING LINE

This area will have solid tray slides and equipment items arranged with the traffic flow, (for example, glasses before drinking dispensers and cups before coffee dispenser). All serving systems will have sneeze guards to comply with public heath code. The beverage area may be combined into a central location within the serving area. Placement should be near cashiers stations. Central bag in box system from storeroom area to dispenser via tubing raceway in the subfloor/ceiling is recommended. Technique will aid in resupply and be nonvisable to patrons. The patron side of the serving line should contain decorative quarry tile flooring, ceramic tiled walls, all that aid in sanitation code and complement the facility. Ceiling tiles should be attractive, clean, stain free and blend in with current design scheme. All hoods should be protected from customer sight though the use of valance drops. Florescent light should be used on the worker side only and not interfere with customer side light plan using incandescent and recessed lighting. Servery should meet latest food service trends/ concepts and accommodate the facility theme.

CASHIERS STATIONS

Cashiers should be central and located at the end of the serving system. The area will match the dining decor. The cash register will be linked to management information system (MIS) and have capability of functioning during power outages. Dedicated or protected single computer circuit is required for each cashiers station.

CONDIMENT AREA

This area should be at the end of the serving line, or in an appropriate area of the dining area, to prevent a bottleneck of traffic flow. The area should incorporate all the needs of the user. Drop in self contained chill pans will aid in meeting public health code, should contain sneeze guards, and be large enough to meet peak demands. Items such as sandwich fixings (lettuce, tomato, etc.) and pump type dispensers for condiments are desired. Area should blend into area of placement i.e. servery or dining.

POWER AND UTILITIES

Power availability will be sufficient for existing plus future needs. Utilities will be in good working condition (no leaks in water lines, clogged drains, frayed or inadequate extension cords on power lines, etc.). All utilities should be concealed, if possible, to improve and complement the theme and decor.

(E) STANDARD FOR FOOD PREPARATION AND WARE WASHING AREAS

Provide one overall rating of standards met for the condition and availability of equipment, work space, decor, and safety. To arrive at an overall rating, rate each area then use the average for the overall rating. The following criteria should be used to rate this area.

(0) SUBSTANDARD -- major repairs needed, unusable or condemned equipment, missing equipment, finishings worn or damaged, food preparation work stations inefficient, no decor, bottlenecks, obvious safety hazards.

(20) BELOW AVERAGE -- equipment and/or finishings need renovation/replacement, some major equipment items missing, food preparation work stations need modification, minimal decor, potential safety problems.

(40) AVERAGE -- serviceable, but not in best condition, some repairs required, all major equipment/items on hand, finishes need touch-up, some decor, food preparation stations adequate, acceptable safety standards.

(60) ABOVE AVERAGE -- meets most standards, minor defects only.

(80) GOOD -- meets most standards, no defects, all major equipment items available and in good condition, solid safety program

(100) EXCELLENT -- exceeds standards in all areas

SOUND CONTROL

Doorway between the kitchen and serving line will have a baffle wall (a second blind wall in the kitchen area), or double swinging doors should be installed.

WARE WASHING AREA

A separate room for the dishwashing machine and the process of ware washing is required.

NOISE CONTROL

This area will be partitioned from the dining room for the requirement of sorting china and silverware and baffle noise from the washing machine and other equipment pertaining to this operation.

According to MIL Handbook 1190, adequate ventilation is required in the dishwashing room to ensure removal of water vapor and to prevent condensation of water on walls and ceiling. A separate ventilation system is required for dishwashing equipment. This equipment will be in good repair and meet the needs of patron flow with sanitary ware at all times. Air Conditioning will be provided if the facility is in an area where air conditioning is authorized.

FLOORS, CEILING, AND WALLS

Floors should be unglazed quarry tile and sloped over a general grade towards drains for ease of cleaning. They will be nonslip, treated with carborundumn or other nonslip additive, free of chips, cracks, and must be maintained in good repair. The ceiling should be smooth construction with recessed lighting, if applicable. The walls should be ceramic tile or glazed structural units. Exposed structure and utilities will be covered by a closed ceiling, when possible. The surfaces will be free of cracks, chips, stains, and maintained in good repair.

Lighting will be sealed, vapor proof, and recessed. Lighting fixtures will be consistent with decor. They should be IAW specified instructions to allow sufficient lighting, energy efficient, and they must be in good working order with all deficient lights replaced daily.

DRAINAGE

Adequate drainage is required per criteria in MIL Handbook 1190.

STORAGE, UTILITY CART AREA

All dishes and utensil items should be loaded in self-dispensing dish storage units. Room for this storage is required and the number depends on the number of diners. Dispensers requiring preheating should be able to be plugged in within this storage area. The equipment must be sanitary and in good repair.

DISHWASHING AREA

Adequate space must be available to maintain a dishwasher to accommodate the patron flow, and a hot water booster to maintain (180 to 195 degrees Fahrenheit ) is required. Use of waste pulping or other bio-environmentally friendly equipment should be used wherever possible in conjunction with dishwashing systems. Item can be a part of solid dish table. Separate clean and soiled dish tables are required. A prewash sink with prewash hose unit is required.

POT AND PAN WASHING AREA

The pot and pan area should be separate from the food preparation, and dishwashing area. Adequate storage to allow for ample air drying is required. Area should also contain certain amount of general storage. Sufficient stainless steel shelving for storage of pots and pans is required. These items will have bottom racks 8 inches or more from the floor.

UTILITIES

Utilities will be in good condition (no leaks or clogged drains). Adequate drainage is required as per criteria in MIL Handbook 1190. All utilities should be concealed when possible. The pot and pan washing area will have adequate hot water to meet standards of AFI 48-116. Use of water softening systems with stain protection is recommended where required. All electrical/self-heating kitchen equipment regardless of feed should be treated. Power availability will be sufficient for existing and future needs. These areas will be functional and in good repair. Air conditioning will be provided if the facility is in an area needing it.

FOOD PREPARATION AREA

Food preparation areas include all areas where food production is accomplished. These include, but are not limited to: flight kitchens, salad preparation areas, bakeries, base restaurants, clubs and dining facility kitchens. It is essential that food preparation areas be designed for proper drainage for ease of cleaning and efficiency.

FLOORS CEILINGS, AND WALLS

Floors should be unglazed quarry tile and sloped over a general grade towards drains for ease of cleaning. They will be nonslip, treated with carborundumn or other nonslip additive, free of chips, cracks, and must be maintained in good repair. The ceiling should be smooth construction with recessed lighting, if applicable. The walls should be ceramic tile or glazed structural units. Exposed structure and utilities will be covered by a closed ceiling, when possible. The surfaces will be free of cracks, chips, stains, and maintained in good repair.

Lighting will be sealed, vapor proof, and recessed. Lighting fixtures will be consistent with decor. They should be IAW specified instructions to allow sufficient lighting, energy efficient, and they must be in good working order with all deficient lights replaced daily.

DRAINAGE

Adequate drainage is required per criteria in MIL Handbook 1190.

The design of the ventilation systems will be based on the most efficient and economical means for moving adequate quantities of air over the cooking operations throughout the kitchen. The system will be designed in accordance with MIL Handbook 1190. Hoods will be equipped with fire protection systems. The systems will be checked and maintained at specified intervals.

EQUIPMENT

All equipment will be up-to-date as explained in the latest Air Force Standards and Air Force Services Agency core equipment lists. Space is needed between fixed equipment for good sanitation. All equipment will be maintained in a good state of repair to accommodate timely meal preparation to provide for a steady flow of patrons. Use of quick disk connects to utilities is encouraged. Follow-on local maintenance contracts with local technical experts on complex equipment is recommended.

UTILITIES

Utilities will be in good condition (no leaks, or clogged drains). Adequate drainage is required in accordance with MIL Handbook 1190. All utilities will be concealed, when possible. The kitchen will have adequate hot water to meet standards of AFI 48-116. Power availability will be sufficient for existing and future needs. All utilities will be in a good state of repair to meet all requirements.

(F) STANDARDS FOR STORAGE, EMPLOYEE AND ADMINISTRATION AREAS

Provide one overall rating for the percentage of standards met for the condition and availability of equipment, finishes, storage, safety, security, and work space. The following criteria should be used:

(0) SUBSTANDARD -- major repairs needed, unusable or condemned equipment, missing equipment, finishes worn or damaged, work stations inefficient, no decor, obvious safety hazards, administration and storage functions hampered due to lack of space, employee areas suitable.

(20) BELOW AVERAGE -- equipment and/or finishes need renovation/replacement, some major equipment items missing, work stations need modification, minimal decor, potential safety problems, some administrative and storage space, employee areas need attention.

(40) AVERAGE -- serviceable, but not in best condition, some repairs required, all major equipment/items on hand, finishes need touch-up, some decor, work stations adequate for taskings, acceptable safety standards, administrative and storage space satisfactory.

(60) ABOVE AVERAGE -- meets most standards, minor defects only.

(80) GOOD -- meets most standards, no defects, all major equipment items available and in good condition, work stations able to support tasking, attractive decor, solid safety program, administrative and storage space sufficient

(100) EXCELLENT -- exceeds standards in all areas.

RECEIVING AND STORAGE AREAS

Dining facilities must have areas for storage of perishable and semi-perishable foods, as well as storage of operational and cleaning supplies. Storage areas must be of sufficient size for their intended purpose, meet environmental requirements, and be maintained in a safe and orderly manner. All must be securable to prevent pilferage, and keys maintained under control by authorized personnel at all times.

EXPENDABLE SUPPLY STORAGE

Adequate storage is required and will be separate from food storage. The minimum acceptable wall materials are gypsum board. Shelving must be provided. Hazardous material must be identified and separate from other materials. Adequate lighting, temperature, and atmospheric condition is required.

SUBSISTENCE DRY STORAGE

An adequate subsistence dry storage room is required. Room should be configured to accommodate management information systems (MIS), must be air conditioned. An office space will be within this area for the storeroom clerk and have visual access to both back dock areas and storage. The minimum acceptable walls are gypsum board with the same theme as the dining hall decor. Adequate lighting is required for record keeping. Dunnage racks and shelving can be made of stainless steel and have adjustable shelves; the bottom shelf being not lower than 6 inches from the floor. Recommend using high density mobile racks that maximizes storage space. Adequate lighting, temperature and atmospheric control is required.

COLD STORAGE

All refrigeration will be sufficient to accommodate demands of the user. Adequate freezer space, separate refrigeration for thawing, dairy, fruit, and cooks preparation supplies will be available. Storage should be configured as to only move food items once from unloading to issue without leaving refrigerator/Freezer storage. Internal entrances to thaw box from freezer area are encouraged. Freezer and refrigeration storage will be maintained at temperatures as outlined in AFI 48-116. They should contain central alarm systems that tie into central reporting system. Lighting will be vapor proof and have a protective shield. Shelving will be stainless steel with adjustable shelves, the bottom shelf not being lower than 6 inches from the floor. Security locks on walk-in units which can be opened from the inside are required. Doors can contain insulated glass pains that allow for visual access into box without opening. They must be equipped with thermometers mounted in plain view, accurate to plus or minus 3 degrees F, and have audible alarms.

Security lighting is required in this area and will be operational at all times of darkness.

GARBAGE CAN AREA

A can wash area, in good repair, will be available. A trash receptacle will be set on a concrete slab and have a drain for easy cleaning and be maintained at all times. Use of “slop” type rooms is discouraged. The slab will not be cracked or broken and will allow proper draining and sanitation.

EMPLOYEES’ FACILITIES

This area will include restrooms, showers, locker rooms, and break areas. These areas should have all the necessary conveniences for proper sanitation, health, and comfort of the employees. Size should match employee scope.

LOCKER ROOMS

Men's and women's locker rooms will be adjacent to restrooms. One locker for each employee will be provided. The floors should be quarry tile. Lighting will be adequate to standards. These areas will be in good repair, and complement the decor and theme of the facility.

RESTROOMS

Separate restrooms will be provided for male and female employees. All plumbing and fixtures will be maintained in a sanitary condition and good repair. Showers should be available to employees. Sign on wall instructing employees to wash hands before returning to work. These areas will be in good repair, and complement the decor and theme of the facility.

ADMINISTRATIVE AREAS

Administrative areas will include all office space in the facility. These well-lit areas will be separated from other work areas or production areas to allow the proper accomplishment of necessary administrative tasks. Plan for use of MIS systems in all areas.

OFFICE SPACE

Office space will be provided for the supervisors/managers, contractors/caterers, and other administrative personnel to adequately function without interruption. This will include necessary space for record storing, computer, clerical, cash handling and accounting functions. The floor should be either carpeted, tiled, or a combination of both. The walls may be gypsum board and will accommodate the decor. Adequate lighting for office work is required. Where funds are handled, all security controls will apply. The control system for background music and paging will be located in the office areas. Office areas will be air conditioned. These areas will be in good repair and IAW the theme and decor of the facility.

DINING

COMBINED AVERAGE FACILITY SCORES

AREA RATING

A.

STRUCTURAL CONDITION

B.

FACILITY SIZE SCOPE

C.

EXTERIOR

D.

CUSTOMER SERVICE AREAS

E.

FOOD PREPARATION AND

WARE WASHING

F.

STORAGE, EMPLOYEE,

AND ADMINISTRATIVE

AVERAGE FACILITY SCORE

CUSTOMER RATING

OF THE FACILITY

(Data to be taken from customer service surveys)