Is it true that stationary equipment must be mounted at least two inches off the floor when on legs?

The statement regarding stationary equipment needing to be mounted at least two inches off the floor when on legs is indeed true. This practice is important for several reasons related to food safety and sanitation.

When equipment is elevated off the floor, it allows for easier cleaning and maintenance underneath the equipment. This helps to prevent the accumulation of food debris, pests, and bacteria, which are critical in maintaining a hygienic environment, especially in a food service establishment like Chipotle.

Moreover, having equipment mounted on legs ensures proper airflow around the units, which can be important for maintaining adequate temperature control and preventing overheating of appliances. This practice is in line with the food safety standards outlined by organizations such as the FDA and ServSafe, which aim to minimize the risk of contamination.

In summary, keeping stationary equipment elevated not only contributes to cleanliness but also supports proper safety protocols in a food service setting, emphasizing its importance in the operational standards of restaurants.