CHANGING OWNERSHIP, ALTERING, OR
CONSTRUCTING A
FOOD SERVICE OPERATION OR RETAIL FOOD ESTABLISHMENT
1.
The facility layout and equipment specifications must be submitted to the
Health Department and will be acted upon within thirty days of receipt and a
response letter will be issued. The facility layout and equipment
specifications must be legible, drawn reasonably to scale, confirm that
applicable provisions of OAC 3717-1 can be met and include the following
information in order for approval to be considered:
A.
Type of food service operation or retail food establishment proposed and the
foods to be prepared and served.
B.
A
floor plan of the entire premises of the food service operation or retail
food establishment showing the general layout of fixtures and other
equipment.
C.
The total area to be used for the food service operation or retail food
establishment including square footage.
D.
All portions of the premises in which the food service operation of retail
food establishment are to be conducted.
E.
For mobile, seasonal, catering, and
food delivery sales operations, any food preparation not conducted on site,
must be conducted in a licensed facility and the name and address provided.
F.
Entrances and exits.
G.
Location, numbers, and types of plumbing fixtures, including all water
supply facilities. Also include
all sewer lines, floor drains, grease inceptors, etc.
H.
Plan of lighting, both natural and artificial, with foot-candles indicated
for critical surfaces.
I.
List of building materials and surface finishes to be used.
J.
List of equipment with manufacturers and model numbers.
Must be approved by this department prior to installation.
K.
If
this is a catering facility adjoining your home, you must provide plans
demonstrating how the business will be completely separated from any
living or sleeping quarters.
L.
Plan for outside storage areas (trash, grease receptacles, etc.)
M.
Completed application for facility layout and equipment specification review
(see attached).
2.
You are also required to contact the following agencies if
applicable:
A.
Contact local zoning officials to verify zoning requirements if you are
constructing a new building - Township Trustees or Village Official.
B.
Contact State Building, Electrical, and Plumbing Inspector (Division of
Industrial Compliance):
1-800-686-1597 (District office) or 1800-523-3581(Central office).
C.
Contact EPA if necessary – This is required if the business is not on public
water or sewer systems.
1-800-686-6930.
D.
Contact the Local Fire Chief in reference to ventilation systems.
They may refer you to the State Fire Inspector
3.
Please be aware that any change made to plans that have already been
approved by the health department, must also be submitted to the health
department for approval.
Failure to do this may result in disapproval of license at the time of the
pre-licensing inspection.
4.
A
progress inspection may also be scheduled (at your request) at any time to
verify that the construction is progressing as per the initially approved
plans and the expectations of the department.
This also helps to eliminate or reduce last minute corrections or
changes.
5.
Apply for a license not less than 10 days prior to opening/operation.
(A plan approval letter is required)
6.
Schedule a pre-licensing inspection with the health department.
At this time you may be required to provide a copy of the certificate
of occupancy or temporary certificate of occupancy obtained from the
building inspector. All
construction must be complete and the facility clean of construction debris
also, all equipment must be installed and in operation (such as
refrigeration/freezer units) at the time of this inspection.
__________________________________________________________________________________________________________
FOOD SERVICE
OPERATION OR RETAIL FOOD ESTABLISHMENT
FACILITY LAYOUT AND EQUIPMENT SPECIFICATION REVIEW APPLICATION
Please attach a menu or list of foods to be
prepared/sold to this sheet.
Also indicate types of preparation that will apply (i.e. cooking, hot/cold
holding, cooling, reheating, thawing, etc.)
Date:___________________________
Reason for application:
New ownership_______
Altering existing facility_______
New construction________
Name of
Establishment:___________________________________________________________________________________
Category:
Restaurant:_____
Mobile unit:_____
Retail establishment:_____
Institution:_____
Daycare:_____
Catering:_______
Other:_____
explain:______________________________________________________
Address:________________________________________________________________________________________________
Phone (if
available):_______________________________________________________________________________________
Name of
owner:__________________________________________________________________________________________
Mailing
address:__________________________________________________________________________________________
Telephone:______________________________________________________________________________________________
Applicant’s
name:_________________________________________________________________________________________
Title (owner, manager, architect, contractor,
etc.):________________________________________________________________
Mailing
address:___________________________________________________________________________________________
Telephone:_______________________________________________________________________________________________
I have submitted plans/applications to the following
authorities on the following dates:
Local zoning officials:__________________
State building, electrical, and plumbing (Division of Industrial Compliance):____________________
Ohio EPA:________________________
Local fire Chief:________________________
Other:________________________
Hours of operation:
Sunday____________
Monday____________
Tuesday____________
Wednesday____________ Thursday____________
Friday____________
Saturday____________
Number of seats:___________________________
Number of staff (max per
shift):_________________________
Total square feet of
facility:____________________________
Number of floors:________________________________
Meals to be served (check all that apply):
Breakfast____________
Lunch____________
Dinner____________
Type of
services (check all that apply):
Sit down meals_______
Take out_______
Caterer_______
Mobile vendor_______ Other:_____
explain:_______________________________________________________
Water supply obtained from: Well___________ Public water facility__________ Bottled water__________ Other____________
Projected date for completion of
project:____________________________________________________________________________
SLnew1 02/13/02
___________________________________________________________________________________________________________________
PAGE 1 OF 2
In
determining the equipment needed in a food service operation a complete list
of menu items is required.
The
following is a list of requirements and may vary slightly based upon menu
items, size of facility, type of operation, etc;
All equipment must be NSF approved or is at the discretion of the health department. Equipment must be smooth, easily cleanable and free of difficult-to-clean internal corners and crevices, and free of breaks, open seams, cracks, chips, pits, and similar imperfections (Example: homestyle refrigerators and crockpots are just two examples of equipment not acceptable for commercial use).
v Any wood cabinets, shelving, etc. must be sealed (Example: varnished, painted, or covered with contact paper).
v Refrigeration Equipment must be able to maintain temperatures of 41°F or below and free of damage that may compromise the quality or cleanability of the equipment (Example: broken doors, damaged seals/gaskets/interior finishes, etc.)
v Hot holding equipment must be able to maintain temperatures of 140°F or above and free of damage that may compromise the quality or cleanability of the equipment. This equipment must also have the ability to adjust temperature to varying temperatures (three temperature settings or less such as low, medium, and high is not sufficient)
v Cooking equipment must be able to maintain temperatures of at least 165°F and free of damage that may compromise the quality or cleanability of the equipment. This equipment must also have the ability to adjust temperature to varying temperatures (three temperature settings or less such as low, medium, and high is not sufficient)
v Any equipment that is not portable or easily movable must be elevated on legs or sealed to floor or other equipment. Unless sufficient space is provided for easily cleaning between, behind, and above fixed equipment, the equipment shall be sealed to the adjoining equipment or adjacent walls or ceiling.
v
Equipment, single service items, food, etc. cannot be stored
under exposed or unprotected sewer or water lines (with the exception of
sprinkler system lines).
Water must be obtained from an approved source and of sufficient capacity/quantity.
All equipment must be NSF approved or is at the discretion of the health department
All applicable equipment must have plumbing providing hot water.
All plumbing shall be equipped with backflow prevention devices or vacuum breakers or air gapped.
v Three compartment sink with dual drainboards (this sink must be directly connected to sewer drain (based on Ohio plumbing code), can not be used for food preparation, hand washing or the disposal of mop water). This sink cannot contain a garbage disposal.
v Food prep sink (this sink must be indirectly connected to sewer drain, can not be used for hand washing or the disposal of mop water)
v Hand wash sink (a minimum of one is required and additional may be required depending on the size of the facility)
v Mop/utility sink (this sink must be directly connected to sewer drain and can not be used for hand washing)
v Grease interceptor/trap (garbage disposals can not discharge into grease traps)
v Restroom facilities (quantity determined by state building inspector)
v
Mobile operations must provide alternative methods for water
supply/waste disposal for situations where water supply/ sewer connections
are not available.
The floors, walls/wall coverings and ceilings of all
food preparation, food service, food storage, equipment and utensil washing
areas, garbage or refuse storage rooms, walk-in refrigeration units,
dressing rooms locker rooms toilet rooms and vestibules shall be constructed
of smooth durable non absorbent material such as sealed concrete, terrazzo,
ceramic tile linoleum or tight wood impregnated with plastic.
The junctures between walls and floors shall be covered and sealed.
Tight woven carpet and exposed studs, joists, and rafters that have
been finished to provide an easily cleanable surface may be used in areas
such as dining room (Exposed studs, joists, rafters, and carpeting is
prohibited in areas of food preparation, equipment and utensil washing, food
storage areas, toilet rooms)
Exposed pipes shall not be installed running along the floor (this prevents proper cleaning).
Exposed utility service lines and pipes shall only be installed running along walls and ceilings if necessary and should be installed so not to obstruct cleaning.
______________________________________________________________________________________________________________________
“Except as permitted for mobile units”, shall be
protected by tight fitting self closing doors, closed windows, screening
(free of breaks and not less than 16 mesh to the inch), controlled air
currents, etc.
50 foot-candles of light is required on all food preparation
surfaces, were employees are using equipment such as slicers, knives, etc.
and equipment/utensil washing areas.
20 foot-candles is required (30 inches from floor ) in employee toilet and hand washing areas, and public dining /restroom areas during cleaning. Also customer self service areas (such as buffets and retail food establishments) and in reach-in and under the counter equipment.
10 foot-candles is required (30 inches from floor) in
walk-in refrigeration units, dry food storage areas, equipment/utensil
storage areas, and other areas during cleaning.
All lights must be shielded or use shatter proof bulbs
Sufficient area must be provided for the storage of
employee clothing and belongings. These areas are limited to separate
dressing rooms or storage rooms with no open food.
No portion of a food service operation shall be
conducted in any room used as living or sleeping quarters (Example: Catering
kitchens must be separate from household kitchens).
Food service operations shall be separated from any living and/or
sleeping quarters by complete partitioning and solid, self-closing doors
with an intervening vestibule or public area, except those operations
exempted by the director.
Laundry facilities shall be restricted to washing and
drying of linens, cloths, uniforms, and aprons necessary to the operation.
If dried, an electric or gas dryer shall be provided and used.
Separate rooms shall be provided for laundry facilities or in store
rooms containing only packaged foods or single-service articles.
SLnew2 02/13/02
_____________________________________________________________________________________________________________________
EQUIPMENT LIST /
PLANS WORKSHEET
PAGE 1 OF 2
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