| A | B |
|---|
| 1 inch | air gap between faucet and sink |
| 4 inches | equipment height from counter |
| 6 inches | equipment/shelf height from floor |
| 120°F | low-temp dishwasher |
| 165°F | stationary rack dishwasher |
| 50 ppm | chlorine strength |
| MSDS | chemical safety info |
| 180°F | high-temp dishwasher |
| 171°F | hot water soak temperature |
| vaccum - sucks back dirty water | back-siphonage |
| roaches | "black pepper" droppings |
| rats | "brush marks" on baseboards |
| base coving | curved flooring piece |
| 4 hours | must clean & sanitize after (?) constant use |
| air dry | final step in cleaning/sanitizing |
| OSHA | MSDS required by |
