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• SECTION 12 - EQUIPMENT AND FACILITIES PROVIDED Section 12.1 Required Eauipment. Every food establishment shall be provided with equipment, applicable to the operation therein conducted, which is so designed, constructed, installed, located, and maintained as to permit full compliance with the provisions of this Resolution. SECTION 13 - SANITARY DESIGN, CONSTRUCTION AND INSTALLATION OF EQUIPMENT AND UTENSILS Section 13.1 Sanitary Design, Construction and Installation of E ui ment and Utensils. All new and replace- ment equipment and utensils shall be of such materials, workmanship, and design as to be smooth; easily cleanable; resistant to wear, denting, buckling, pittin razing; and capable of withstanding scrubbing, chipping, and repeated corrosive action of cleaning compoundsscandlogher normal conditions and operations. Food contact surfaces shall be nontoxic. Food contact surfaces and surfaces which come in contact with food debris shall be readily accessible for cleaning and inspection. • All equipment shall be so installed and maintained as to facilitate the cleaning thereof, and of all adjacent areas, and shall be kept in good repair. Equipment in use at the time of adoption of this Resolution which does not fully meet the above requirements, may be continued in use only if it is of such design, and is installed and maintained so that it is kept in a clean and sanitary condition. this Resolutiongshallncomplyawith Standardsel the passage of 6 and C-1 of the National Sanitation Foundation2when applica- ble, which numbered standards are hereby adopted and incor- porated herein by reference and three marked official copies of said numbered standards shall be kept on file by the Clerk-Administrator. Equipment not covered by such standards shall not be installed before it has been approved by the Health Authority. Single-service utensils shall have been manufac- tured, packaged, transported, stored, and handled in a sanitary manner. - 13 -