What type of equipment should be avoided in customer areas?

Cooking appliances should be avoided in customer areas primarily for safety and hygiene reasons. These appliances are typically designed for food preparation and cooking, presenting potential hazards to customers if they are placed in areas where patrons are present. They pose risks such as burns from surfaces that become extremely hot, as well as the possibility of splatters or spills from hot food.

Additionally, having cooking appliances in customer areas can lead to an unsightly and disorganized environment, affecting the dining experience. Keeping these appliances out of public areas helps maintain the overall cleanliness and enhances food safety.

Hand wash sinks, restroom facilities, and food prep sinks each have their designated uses that align with health regulations and sanitation standards. Hand wash sinks are essential for employee hygiene; restroom facilities ensure privacy and health; and food prep sinks are vital for washing ingredients or equipment, thereby all playing critical roles in a food establishment's operation without exposing customers to risks.