(a) Fixed equipment — Spacing or sealing.

1. (1) Equipment that is fixed because it is not easily movable shall be installed so that it is:

   1. (A) Spaced to allow access for cleaning along the sides, behind, and above the equipment;
   2. (B) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter (1 mm) or one thirty-second inch (1/32”); or
   3. (C) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

2. (2) Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being:

   1. (A) Sealed; or
   2. (B) Elevated on legs as specified under subdivision (b)(4) of this section.

(b) Fixed equipment — Elevation or sealing.

1. (1) Except as specified in subdivisions (b)(2) and (c) of this section, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a fifteen-centimeter (six-inch) clearance between the floor and the equipment.
2. (2) If no part of the floor under the floor-mounted equipment is more than fifteen centimeters (15 cm) (six inches (6”)) from the point of cleaning access, the clearance space may be only ten centimeters (10 cm) (four inches (4”)).
3. (3) This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the consumer shopping areas of a retail food store if the floor under the units is maintained clean.
4. (4) Except as specified in subdivision (b)(5) of this section, counter-mounted equipment that is not easily movable shall be elevated on legs that provide at least a ten-centimeter (four-inch) clearance between the table and the equipment.

5. (5) The clearance space between the table and counter-mounted equipment may be:

   1. (A) Seven and one-half centimeters (7.5 cm) (three inches (3”)) if the horizontal distance of the table top under the equipment is no more than fifty centimeters (50 cm) (twenty inches (20”)) from the point of access for cleaning; or
   2. (B) Five centimeters (5 cm) (two inches (2”)) if the horizontal distance of the table top under the equipment is no more than seven and one-half centimeters (7.5 cm) (three inches (3”)) from the point of access for cleaning.