§ 2.2.0. BUILDING PERMITS, FOOD ESTABLISHMENTS
1)
Required information for construction or remodeling plans for food establishments shall be submitted to the health officer.
2)
Plans must show location of the following:
a)
Floor Drains (if applicable).
b)
Hot and cold water outlets, sinks and sink drains.
c)
Restrooms (must have mechanical ventilation to outside).
d)
Completely partitioning doors.
e)
Handwashing lavatories (one must be in any food preparation area, at least one other lavatory must be associated with restrooms).
f)
Major pieces of equipment such as refrigerators, freezers, stoves, ventilation hoods, ovens, tables.
g)
Drains for equipment such as refrigerators, freezers and ice machines which produce liquid waste.
h)
Overhead and underground sewer lines and water lines.
i)
Utility sink or curbed cleaning facility (one is required).
j)
Three (3) compartment sink or commercial dishwasher with drain board (one is required).
3)
Plans must show location of the following if they are to be installed or are in existence:
a)
Stairways.
b)
Garbage and refuse storage areas.
c)
Employee locker or dressing rooms.
d)
Laundry facilities.
e)
Wait stations
f)
Storage buildings
g)
Decks and patios.
4)
Specifications must provide the following:
a)
Floor surface material in food preparation, food storage, utensil washing and garbage storage areas, walk-in coolers, dressing rooms and restrooms.
b)
Wall surface material and color in food preparation, food storage, utensil washing and garbage storage areas, walk-in coolers, dressing rooms and restrooms.
c)
Surfacing material for all work tables.
d)
Ceiling construction and surfacing.
e)
Surface material for exterior walking and driving areas.
5)
(These pages are to replace the previous noted pages to clarify and provide a guide for submission of plans and provide information for quicker review of such plans.)
6)
Food Service Establishment Structural Requirements:
a)
The facility must have at least one of the following means of sanitizing utensils.
1.
Three compartment sink.
2.
A commercial dishwasher. Or
3.
Absolutely no utensils or tableware in use.
4.
Adequate space around the above for drain boards and fixed or mobile dish tables.
5.
Potable water supplied from an approved source.
6.
Water under pressure supplied to all fixtures and equipment that use water.
7.
Sewage disposed by connection to sanitary sewer or to an approved disposal system.
8.
If other than sanitary sewer system, state type.
9.
No source of pollution or cross-connections with the potable water system whereby it may be contaminated.
10.
Identify and indicate usage of any non-potable water systems.
11.
Non-potable water must be prevented from direct or indirect contact with food, potable water, and equipment that contacts food or utensils.
12.
Backflow or back-siphonage prevention devices installed at all fixtures and equipment where an air gap at least twice the diameter of the water supply inlet is not provided between the water supply inlet and the fixtures flood level rim.
13.
Grease traps must be conveniently located for clean out.
14.
An indirect connection between the sewage systems and drains from equipment in which food, portable equipment or utensils are placed.
15.
Two convenient and accessible restrooms for employees if needed.
16.
Restrooms must be completely enclosed.
17.
Restrooms must have tight-fitting, self-closing and solid doors.
18.
At least one hand wash lavatory must be in the food preparation and utensil washing area.
19.
Restrooms must have at least one hand wash lavatory located in or immediately adjacent to the room.
20.
Lavatories must have mixed or combined hot and cold water.
21.
Garbage or refuse storage room must be large enough, made of cleanable, nonabsorbent, washable material and insect and rodent proof.
22.
The outside garbage or refuse area must be set on a smooth material (e.g., concrete, or machine laid asphalt).
23.
All outside openings must have tight fitting self-closing doors, closed windows, screens or controlled air currents.
24.
Screens must be tight fitting and free of breaks.
25.
Screen material not less than 16 mesh to the inch.
b)
Floors in the following areas must be constructed of durable materials such as sealed concrete, terrazzo, ceramic tile with sealed grout, durable grades of linoleum or plastic or tight wood impregnated with plastic:
1.
Food preparation area.
2.
Food storage area.
3.
Utensil washing area.
4.
Walk-in refrigerator.
5.
Dressing room.
6.
Locker room.
7.
Toilet room and vestibules.
a.
All floors that are water flushed for cleaning, or that receives discharges of water or other fluid waste from equipment, or in areas where pressure spray methods for cleaning equipment are used, must have trapped floor drains.
b.
The floors in the areas listed in this section must be constructed only of sealed concrete, terrazzo, ceramic tile or similar materials and are graded to drain.
c.
Concrete, terrazzo, ceramic tile or similarly finished floors that are water flushed for cleaning, must have junctures between walls and floors that are coved and sealed.
d.
For all other floors, the juncture between the floor and wall can be no wider than 1/32 inch.
e.
No exposed horizontal utility lines or pipes are allowed on the floor.
c)
The walls, non-supporting partitions, wall coverings and ceilings must be smooth, nonabsorbent and easily cleanable in the following areas:
i)
Walk-in refrigerator.
ii)
Food preparation area, beverage bars and wait stations
iii)
Food storage area including wait stations and drink stations in dining rooms.
iv)
Equipment and utensil washing areas.
v)
Toilet rooms and vestibules.
d)
There must not be exposed studs, joists ,rafters or exposed horizontal utility lines or pipes on the floor in food service areas.
e)
There must not be any exposed areas including exposed utility lines or pipes on the floor, all studs, joists and rafters must have a cleanable surface.
f)
There must not be any exposed utility service lines, pipes, conduit, gridwork, duct work or trusses in areas where horizontal utility lines or pipes are located on the floor.
g)
The coverings of walls and ceilings must be attached and sealed so as to be easily cleanable.
h)
There must be at least one (1) utility sink or curbed cleaning facility with a floor drain.
i)
Rooms from which obnoxious odors, vapors, heat gasses, steam or fumes originate must have mechanical ventilation to the outside.
j)
Exterior walking and driving surfaces must be constructed and maintained to minimize dust.
k)
Food surfaces in food service operations must be separated from any living or sleeping quarters by complete partitioning and solid, self-closing doors and must be graded to prevent pooling of water.
l)
Food service operations must be separated from any living or sleeping quarters by complete partitioning and solid, self-closing doors.
m)
If laundry facilities are provided, they must be separated from food service operations other than storage of packaged food and single-service articles.