PLAN SUBMITTAL PROCEDURES and
CONSTRUCTION GUIDE for
CONTSTRUCTING or RENOVATING
a FOOD FACILITY at
SAN DIEGO STATE UNIVERSITY
Environmental Sanitation Program
Food Safety and Protection
Plan Submittal and Construction Guide
SAN DIEGO STATE UNIVERSITY
ENVIRONMENTAL HEALTH AND SAFETY
TABLE OF CONTENTS
Introduction….…………… ............................................................................................................. 2
Food Facility Plan Approval and Construction Inspection Procedures..…….……..... ................... 2
Food Facility Plan Checklist...………..………………………………………...…….… ............... 7
Environmental Health Notes………………..…… .......................................................................... 9
General Construction and Equipment Requirements………………………… ............................. 13
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Floors………………………………………………………………………………......... 13
Walls…………………………………………………………………………………… . 13
Windows……………………………………………………………………………........ 14
Pass-through Windows……………………………………………………………… ...... 14
Exterior, Entry, Exit, and Cargo Doors……………………………………………… ..... 15
Ceilings………………………………………………………………………………...... 16
Lighting……………………………………………………………………………… ..... 17
Conduit…………………………………………………………………………………. . 17
Ventilation……………………………………………………………………… ............. 18
Exhaust Hoods and Ducts…………….………………………………………………… 18
Refrigeration……………………………………………………………………………..21
Ice Machines…………………………………………………………………………… . 23
Plumbing, Water Supply, and Liquid Waste…………………………………………… . 23
Floor Sinks…………………………………………………………………………… .... 25
Floor Drains…………………………………………………………………………….. 26
Warewashing Sinks…………………………………………………………………….. . 26
Pre-rinse Stations………………………………………………………………………...27
Food Preparation Sinks…………..................................................................................... 27
Dipper Wells……………………………………………………………………………. 28
Bar Utensil Sinks………………………………………………………………………... 28
Automatic Dishwashers/Glasswashers………………………………………………….. 29
Handwashing Sinks……………………………………………………………………... 30
Janitorial Sinks and Supplies…………………………………………………………… 30
Grease Traps/Interceptors-Sewage Disposal……………………………………………. 31
Toilet Facilities…………………………………………………………………………. 32
Clothing Change Rooms/Areas…………………………………………………………. 33
Back-up Dry Food and Beverage Storage………………………………………………. 34
Trash Enclosures………………………………………………………………………... 35
Equipment.……………………………………………………………………………… 36
Sneeze Guards…………………………………………………………………………... 38
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Food Safety and Protection
Plan Submittal and Construction Guide
INTRODUCTION
The purpose of this document is to provide you with assistance in the opening of a new
food facility or renovation of an existing food facility. The procedures and the
information contained are intended to assist you in a step by step manner, and to provide
a checklist of items necessary for the successful submittal, review, and ultimate approval
of plans and specifications for your facility. This portion of the document will provide
you with a general overview of the requirements. Later in the document, there will be
specific requirements, which should better describe what information would need to be
addressed on your plans.
GENERAL FOOD FACILITY PLAN REVIEW AND APPROVAL PROCESS
and
CONSTRUCTION INSPECTION AND APPROVAL PROCEDURES
1.
Pursuant to the California Health and Safety Code, Division 104 – Environmental
Health, Part 7, California Retail Food Code (CRFC), Section 114380a, food
facility that are going to be built from the ground up and/or existing building
spaces and those that will be renovated to have a food facility are required by
State law to submit complete, easily readable plans drawn to scale, and
specifications for review by the health department or agency having jurisdiction
over the food facility. The Environmental Health and Safety (EHS) Department
of San Diego State University (SDSU) will review and approve plans before
starting any new construction or remodeling of any food facility. Plans and
specifications may also be required by EHS if EHS determines that they are
necessary to assure compliance with the requirements of this part, including but
not limited to, a menu change or change in the facility’s method of operation.
[CRFC 114380b] The Environmental Health Specialist at SDSU performs the
review and provides plan approval. They will also conduct construction
inspections while your facility is being built.
2.
Obtain a Plan Check from Food Facility Wastewater Discharge (FEWD) Permit
Program before submitting plans to EHS. Plans must be reviewed and approved
by City of San Diego Metropolitan Wastewater Branch for the sizing and other
requirements for a grease trap or interceptor. For appointment call (858) 654-4188
to schedule an appointment with FEWD. If satisfactory plans are approved and
stamped “GRE Required”, a copy of the FEWD Plan Check must be submitted to
EHS.
3.
Complete and submit the Food Service Facility Plan Review Application Form
and Food Facility Plan Review Submittal Checklist, including the FEWD Plan
Check to EHS.
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4.
After EHS has approved your plans, you will also have to obtain approvals from
the Office of State Architect and State Fire Marshall. Building permits for food
facilities are not to be issued until plan approval has been obtained from EHS.
5.
If any changes on the approved plans are desired, revised plans shall be submitted
for review and approval prior to construction.
6.
Please keep the EHS approved final set of plans on the job site. Our staff retains
the same set for construction inspection purposes. However, if the set is very
large, we do not carry it onto the site. We will then need to use your EHS
approved final set of plans for construction inspections. Also, the State Fire
Marshall requires an approved final set of plans to be on-site.
7.
All construction and equipment installation shall be subject to field inspection.
Construction and equipment installation inspection of the food facility conducted
by an Environmental Health Specialist of EHS are as follows:
a.
Preliminary Inspection. This inspection is for the purposes of ensuring
that the plumbing installed in the facility is installed according to your
plans. Any piping installed in the ground or in the walls must be left
uncovered until our Specialist inspects it. If there are no discrepancies,
then the Specialist will approve this portion of the construction and you
can cover the open plumbing and proceed with construction.
b.
Mid-Construction Inspection. When your facility is approximately 80%
completed and/or within two weeks of your proposed opening date, this
inspection is scheduled. Generally, we will be checking on your installed
floor, wall and ceiling surfaces and any equipment that may be installed
such as hood ventilation system, cooking equipment, dishwasher, sinks,
and the like, as specified on your plans. We consider this an important
inspection, as you will be very close to your opening date. Any
corrections can be accomplished without delaying your proposed opening
date. When the Specialist has approved this inspection, you will then need
to apply for your Health Permit to Operate.
c.
Final Inspection. When you have finished all of your construction, and
the Office of State Architect, State Fire Marshall and FEWD have granted
their final approval or equivalent approval, EHS can conduct the Final
Inspection. Provide documentation of agencies’ approvals (i.e.-Occupancy
Letter, Inspection Report, etc.) to EHS prior to scheduling the EHS Final
Inspection. At the Final Inspection, hot and cold water must be available
and all plumbing operational. All of your equipment must be functioning,
such as the hood-exhaust system, refrigerators, dishwashing machines
must be functioning. Additionally, the facility must be clean and sanitary.
It is vital that infrastructure, utilities and equipment in the food facility is
functioning properly at the final inspection and all outstanding
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construction and equipment installation issues have been addressed in
order to obtain final approval.
The food facility shall not open for operation to the public until final
approval is obtained from EHS and a valid Health Permit is issued.
Contact EHS to apply and meet the requirements for a Health Permit. An
owner or employee should have successfully passed an approved and
accredited Food Safety Certification Examination before applying for a
health permit [CalCode §113947.1]. You should obtain for your Health
Permit well in advance of your proposed opening date. This way you can
stock your facility and prepare your foods for the opening.
8.
Construction Inspections (preliminary, mid and final) must be scheduled at least
three to five working days in advance of the desired day of inspection. Our
Specialist will be there on the date that you request. We, however, cannot always
guarantee the time period. You are encouraged to contact an EHS Environmental
Health Specialist if you have any questions or problems in the building of your
food facility.
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SPECIFIC FOOD FACILITY PLAN REVIEW AND APPROVAL
and
CONSTRUCTION INSPECTION AND APPROVAL REQUIREMENTS
1. Complete and submit the Food Service Facility Plan Review Application Form and
Food Facility Plan Review Submittal Checklist to EH&S.
2. Submit two (2) complete set of the plans and specifications. The list of items, which
are considered to constitute a complete set of plans and specifications, are listed under
"Food Facility Plan Review Submittal Checklist".
3. An architect, draftsman, contractor, food facility consultant, or owner may prepare the
plans. The plans must be drawn in ink, in a professional manner, and to a scale which
is indicated on the plans (i.e., 1/4"=1', 1/2"=1', etc.) on a minimum 11" by 17" size
paper. The plans must be 100% complete and ready for agency/permit review.
4. The person submitting the plans will be notified of approval or the need for correction
after the plans have been reviewed. Plans approved by EHS are considered ready for
construction provided other agency plan approvals have also been obtained.
Plans needing correction or further information will have the deficiencies listed on a
correction list. All corrected deficiencies, additional information and clarifications
must be clearly and completely stated or marked in the plans. Then plans are
approved and considered ready for construction provided other agency approvals and
permits were also obtained.
5. Once approved, a memo will be sent to the submitter. EHS who will be conducting
the construction inspections will retain one set of the approved final set of plans. The
approved final set of plans must be kept at the site for reference to health code
requirements during construction.
6. If there are to be deviations from the EHS approved plans once construction begins, it
is imperative that these changes be discussed with EHS. Changes involving health
code matters will require re-submission of amended plans for review and must be
approved prior to implementing the change.
7. During the construction of the food facility, please make the appointments for the
construction inspections. The person on the job site, most directly responsible for the
facility construction should be the person calling for the construction inspection
appointments. Appointments must be scheduled at least three days in advance of the
desired date. The phone number is stamped on the EHS approved plan set.
8. Prior to granting the EHS Final Approval, the following must be completed:
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a. Any discrepancies or deficiencies noted during the EHS Mid-Inspection must be
corrected.
b. The State Fire Marshall, Office of State Architect, and City of San Diego FEWD
must grant their final approvals. Proof of these approvals must be on the job site
(i.e., final sign off on respective "job cards", etc.). The EHS Final Approval
cannot be granted without these approvals.
c. Utilities (electric, gas, and potable water) must be provided at the time of the EHS
Final Site Inspection.
d. All equipment must be in operating conditions (i.e., hood exhaust system,
refrigeration, food heating units, hot water heater(s), dishwashing, ovens, sinks,
washbasins, toilet fixtures, etc.).
The EHS Final Approval inspection should be scheduled at least three days in
advance of the desired final inspection date. At this time, the facility must be clean
and ready. Please remember that the approval of the final inspection clears the facility
to apply for a health permit.
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FOOD FACILITY PLAN REVIEW SUBMITTAL CHECKLIST
The following submittals and information are needed to be acceptable for plan review:
GENERAL SUBMITTAL AND INFORMATION REQUIREMENTS
1. Complete and submit the Food Service Facility Plan Review Application Form and
Food Facility Plan Review Submittal Checklist to EH&S.
2. Provide a menu that includes all food and beverages intended for sale or service
(excluding alcoholic drinks) separate from the plans.
3. Provide the name and address of the food facility. Provide the name and telephone
number of the owner/tenant and contractors on the title page of the plans.
4. Indicate the total square footage of the facility on the plans.
5. Indicate the type of food facility (i.e., 100% pre-packaged food, restaurant-single
service utensils, restaurant-multi service utensils, bar only, bakery, etc.) on the plans.
6. Plans are to be drawn to scale (e.g., 1/4" = 1') using non-erasable ink or print (pencil
drawings are not acceptable) and done in a professional manner. The plans must be
complete. Two (2) sets are required on a minimum 11” x17” size paper.
7. The plans are to include the following plan submittals:
a. A detailed site plan, including location of grease trap or interceptor and location
of exterior trash enclosure, if part of plan.
b. Floor plan of the entire food facility. Include all interior and exterior doors,
customer and employee toilet facilities, employee change rooms, garbage and
trash areas, janitorial closet, cold rooms, food preparation, dry storage space,
dining, dishwashing, office space, etc.
c. Complete equipment layout, including equipment schedule, listing, specifications
and elevation. Provide height elevation of walk-in refrigeration units’ shelving.
Equipment shall be listed as meeting the applicable standards as established by
NSF International or equivalent testing lab.
d. Complete plumbing layout and schedule showing sewer, grease waste, floor sinks,
floor drains, grease traps, grease interceptors, hot and cold water supply, hot water
heater and all fill facets.
Obtain a Plan Check from Food Facility Wastewater Discharge (FEWD) Permit
Program before submitting plumbing plans (layout and schedule) to EHS. These
plumbing plans must be reviewed and approved by City of San Diego
Metropolitan Wastewater Branch for the sizing and other requirements for a
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grease trap or interceptor. If satisfactory plans are approved and stamped “GRE
Required”, a copy of the FEWD Plan Check List must be submitted to EHS. For
appointment call (858) 654-4188 to schedule an appointment with FEWD.
e. Complete hood-exhaust ventilation system layout including location of make-up
air ducts. Provide overhang views of hood(s). Provide vertical distance in feet
between lower lip of hood and cooking surface, minimum distance in feet
between the lowest edges of grease filter to cooking surface, Show location of
each cooking unit under hood and identify each type of cooking unit under hood
(fryer, broiler, griddle, pizza oven, convection gas oven, etc.,). For UL or ETS
listed hoods, indicate on plans that the hoods will be constructed and installed to
all UL or ETS specifications. In a hood information data table, provide make and
model, hood inside and outside dimensions, temperature rating, specifications
indicating type of cooking equipment used based on CFM per lineal feet, total
exhaust CFM, CFM formula, total supply CFM, duct size, metal gauge of hood.
Indicate each hood system in a table. Provide in plans the number of filter and
nominal sizes (minus the frames), filter area, optimal operating range as indicated
on manufacturer’s specification or calculations for filters. Identify the broiler
indicated on the plans as a radiant or solid fuel type. UL listed hoods for radiant
broiler to indicate a 600°F temperature rating.
f. Complete finish schedule for walls, ceiling, and floors which indicates the type of
material, the color, the surface finish, and the type of integral cove base at the
floor/wall juncture. Samples of proposed finish material may be required prior to
plan approval.
g. Complete door and window schedule.
8. Provide an Environmental Health Note(s) Section on the plans. State the following
requirements (if applicable) on the Environmental Health Notes:
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ENVIRONMENTAL HEALTH NOTES FOR PLAN CHECK
The following Environmental Health notes are to be placed on your plans to assist in
providing clear direction between those involved in the actual construction of a food
facility including contractors and Environmental Health Specialists. These notes will
encompass most food facilities but are not meant to be a comprehensive list for all food
facilities or situations:
Floors, Walls, Windows, Doors
1. Flooring under equipment shall be completely smooth for cleanability. Floor
surfaces that contain light texture surfaces, anti-slip agents or abrasive surfaces
are limited to walkways only.
2. The paint used on walls and ceilings of all kitchen, food preparation, work, and
storage areas will be a gloss or semi-gloss enamel. Finish material shall be a light
color in food prep areas for easy cleaning.
3. Prior to installation, samples of finishes may be submitted to Environmental
Health for approval as needed.
4. Any openable windows in dining area only, vent opening or other similar
openings must be provided with tight fitting screens of minimum 16-mesh to the
inch. Windows to be fixed at food prep, utensil-washing, open food and utensil
storage areas.
5. Pass-through windows must be provided with tight fitting screens on minimum
16-mesh to the inch or air curtain and multiple pass-through windows are spaced a
minimum of 18" apart, measured on edge.
6. All exterior doors open outward and are self-closing and tight fitting.
7. Bi-fold, French, accordion style and roll-up doors cannot open into the food prep,
utensil washing or unpackaged food service areas.
8. Toilet room and dressing room doors must be self-closing, tight fitting.
9. Delivery doors to have air curtain fans that span the width over the door. The fan
must activate via a microswitch providing a minimum velocity of 1600 fpm
measured 3 feet above the ground.
Lighting
10. A minimum of 10 foot-candles of light measured 30” off floor is provided in
walk-in refrigerated storage and dry storage rooms and at least 20 foot-candles is
provided where food is provided for consumer self-service, where fresh produce
or prepackaged foods are sold or offered for consumption; inside equipment such
as reach-in and under-counter refrigerators; in areas used for handwashing,
warewashing, equipment and utensils storage, and in toilet rooms.
11. A minimum of 50 foot-candles of light measured 30” off floor is provided when
working with food or working with utensils or equipment such as knives, slivers,
grinders, or saws where employee safety is a factor and in all areas during periods
of cleaning.
12. Shattershields for all lights above food preparation, work, and storage areas will
be provided.
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Ventilation
13. Adequate ventilation is to be provided to all toilet rooms, janitorial closets with
mop sinks, and indoor trash rooms and in dressing, changing room(s).
General Utilities
14. State on plans whether the facility is served by a municipal water system (if yes,
indicate specific system, e.g. City of San Diego, Helix, Sweetwater, Padre Dam,
etc.) or by well water.
15. State on plans whether the facility is served by a municipal sewer system (if yes,
indicate specific system, e.g. City of San Diego, Escondido, etc.), or by a subsurface sewage disposal system (i.e. septic tanks).
16. All plumbing, electrical and gas lines shall be concealed within the building
structure to as great an extent as possible. All exposed conduits, plumbing, etc.
shall be installed at least 6” off floor and ¾’ from wall using standoff brackets.
17. Conduits, plumbing or piping cannot be installed across any aisle way, traffic area
or door opening.
18. Multiple runs or clusters of conduit or pipelines shall be furred down or encased
in an approved sealed enclosure.
19. All seams, gaps, and openings to be properly sealed.
Water Supply
20. The hot water heater will be a commercial type capable of constantly supplying
hot water at a temperature of 120˚F to all sinks. In sizing the water heater, the
peak hourly demand for all sinks, etc., are added together to determine the
minimum required recovery rate. "Guidelines for Sizing Hot Water Heaters"
available upon request.
21. Water supply to carbonators shall be protected by an approved reduced pressure
principal backflow preventer. The relief valve shall drain indirectly to sewer with
a legal air gap.
Waste Water Disposal
22. All liquid waste shall be drained by means of indirect waste pipes into a floor
sink. Floor sinks are to be installed flush with the finished floor surface and have
suitable easily removable safety cover grates.
23. Floor drains shall be installed in floors that are water-flushed for cleaning and in
areas where pressure spray methods for cleaning equipment are used, in
restrooms, janitorial rooms, sculleries, and at bars with warewashing. Floor
surfaces in areas pursuant to this shall be sloped 1:50 to the floor drains.
24. Floor sinks to be 50% exposed when no access is provided for cleaning or be in
line with the front face of elevated freestanding equipment.
25. Approved backflow prevention devices shall be properly installed upstream of any
potential hazard between the potable water supply and a source of contamination.
Hoses shall not be attached to a faucet or hose bib unless an approved backflow
preventer is provided.
26. No condensate or wastewater including HVAC will drain into the janitorial sink.
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27. A separate wet waste dump fixture shall be provided for disposal of drink or waste
ice or coffee waste.
28. Grease trap to be located outside the food service activity area, flush with the
finished floor when indoors. Local wastewater district (City of San Diego Food
Establishment Waste Division) to be contacted for grease removal requirements.
Sinks
29. All warewashing sinks to have 3-compartments that are a minimum size of at least
18”x18”x12” deep (or 16”x20”x12” deep) with a minimum 18” drainboard at
each end. If against a wall, it must have an 8” integral backsplash. However, it
must be capable of accommodating the largest utensil to be washed. A
warewashing machine does not substitute for the sink requirement.
30. Sinks to have spout(s) capable of reaching each compartment.
31. Food prep sink compartment(s) to be at least 18”x18”x12” deep (or 16”x20”x12”
deep) with a minimum 18” drainboard. Separate food prep sinks to be provided
for meats and produce.
32. The 3 or 4 compartment bar sink to be at least 12”x12”x10” deep (or
10”x14”x10” deep) with a minimum 18” drainboard at each end.
33. Each handwashing sink must have permanently mounted single-service soap and
paper towel dispensers.
34. All lavatories or hand sinks will have a combination faucet or premixing faucet
capable of supplying water tempered to 100˚F. Self-closing or metered faucet to
provide at least 15 seconds of water without reactivation.
35. For cleaning floor mats, the janitorial sink must be a minimum 24”x36” floormounted type. Mops shall be placed in a position that allows them to air-dry
without soiling walls, equipment, or supplies.
36. The janitorial sink faucet will have a threaded outer lip for hose attachment and an
approved backflow prevention device. No chemical dispensing systems or shutoff
valves to be attached to mop sink faucet outlet (unless a “sidekick” plumbing
device is installed).
Trash Enclosure
37. A concrete slab is provided for trash, garbage, and grease container. If walls
enclose area, the interior wall surfaces will be smooth, sealed and washable (e.g.,
plastered smooth and painted, etc.).
Equipment
38. All food-related and utensil-related equipment shall meet or be equivalent to
sanitation standards established by an American National Standards Institute
(ANSI) accredited program.
39. All floor mounted equipment will be installed on minimum 6” sanitary legs,
castors, or completely sealed in position on a 4” high curb with continuously
coved base. Countertop equipment will be on 4” sanitary legs or sealed to the
counter unless readily movable.
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40. If soft drink, ice or other dispensers are self-service, or if refills are provided they
must be push button types, or lever types where the lever contacts the container at
least one inch below the rim.
Cold Storage
41. Cold storage rooms shall be provided with a section of shelving installed to hold
shallow cool down pans – not to exceed 4” in height. Space between shelving to
be at least 8” high.
42. A thermometer shall be provided for each refrigeration unit.
Dry Storage
43. Back-up dry storage shelving shall be a minimum of 96 linear feet (measured with
tiers) or 25% of kitchen, food prep, and work areas, whichever is greater.
Shelving shall be at least 18” deep and start a minimum of 6” off the floor surface.
44. Shelving over wet areas (sinks, mop sinks, etc.) and food prep surfaces will be
metal.
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GENERAL CONSTRUCTION AND EQUIPMENT REQUIREMENTS
Please remember that a Specialist must interpret how you have designed your food
facility by looking at your plans. The more information you provide in the following
areas, the better we can assess how your design will conform to the laws and regulations
pertaining to food facility construction.
Your set of plans must show and specify the following in detail:
1. FLOORS
The floor surfaces of a food facility, excluding dining and serving areas, must be smooth
and of durable construction; easily cleanable; and non-absorbent material so it is
impervious to water, food, food by-products, and chemicals used on the floor for cleaning
or other purposes (CRFC §114268).
a. Floor surfaces in all areas where food is prepared, pre-packaged, dispensed, or
stored, where any utensil is washed, where refuse or garbage is stored, where
janitorial facilities are located, in all toilet and hand washing areas, and in
employee change and storage areas, shall be of an approved floor surface that
continues up the wall or at least 4 inches with a 3/8 inch minimum radius cove
as an integral unit (CRFC §114268). This extension of the floor includes toekicks of counters and equipment that sets flush on the floor. Examples
include self-service food and beverage counters, and equipment that have open
food or beverages.
b. Floor drains shall be installed in floors that are water-flushed for cleaning and
in areas where pressure spray methods for cleaning equipment are used. Areas
include but are not limited to toilet rooms, in areas where dish machines are
used, in janitorial rooms with mop sinks, in bars equipped with bar sinks or
glass washers, and in front of walk-in coolers or equipment which are cleaned
by water flushing or where products are iced down. The floor surface needs to
slope 1:50 (1/4” per foot) to the floor drains (CRFC 114269).
c. Flooring under equipment shall be completely smooth for cleanability. Floor
surfaces that contain light texture surfaces, anti-slip agents or abrasive
surfaces are limited to walkways only.
2. WALLS
Wall surfaces of a food facility are required to be smooth, nonabsorbent, easily cleanable,
and durable in order to withstand moisture, repeated cleaning, and chemicals used in
cleanup activities (CRFC 114271).
a. This requirement shall not apply to any of the following areas:

EHS, SDSU
Walls of bar areas in which alcoholic beverages are sold or served directly
to consumers, except wall areas adjacent to bar sinks and areas where food
is prepared
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Areas where food is stored only in unopened bottles, cans, cartons, sacks,
or other original shipping containers
Dining and sales areas
Offices
Restrooms that are used exclusively by the consumers, except that the
walls in the restrooms shall be of a nonabsorbent and washable surface
b. Wall surfaces that cannot be used include brick, concrete block, rough
concrete, rough plaster, grooved paneling, wallpaper, and vinyl wall
coverings. These surfaces are either too rough, not cleanable, or don't have
sufficient durability.
c. Acceptable wall surfaces include gloss or semi-gloss enamel paint, approved
epoxy coatings, Fiber Reinforced Plastic (FRP) panels, ceramic tile (light
colored), synthetic enamel paint, or other approved materials. Polished
stainless steel sheeting is acceptable.
d. Wall surfaces behind sinks (pots and pans, janitorial, utensil, food preparation,
hand basins) and dishwashers must have a minimum eight (8) foot high water
resistant wall material from the top of the base cove. FRP, stainless steel,
ceramic tile, or other approved materials are acceptable in these areas. FRP
and metal flashing surfaces need to be sealed to the sub-wall surface.
e. Wall surfaces of toilet rooms are required to be smooth and cleanable. Walls
behind hand basins, toilets, and urinals are required to have water resistant
material from the top of the cove base to a minimum height of 4 feet from the
top of the base cove.
f. If you have a wall surface material that you desire to use in your food facility
and are not sure if it would meet these requirements, please submit a sample
for evaluation. We will be able to assist you in your decision.
g. Water resistant surfaces are required behind and above the wet equipment at a
bar counter.
h. Attachments to wall such as wall mounted fans, decorative items, and other
attachments shall be easily cleanable.
3. WINDOWS
To prevent the entry of flies, dust, and other undesirable conditions into the food facility,
windows shall be fixed at food preparation area, utensil washing, open food and utensil
storage areas.
4. PASS-THROUGH WINDOWS
Openings in the walls of food facilities may be constructed in order to serve food
prepared in the facility to customers waiting outside. The following requirements are
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designed to facilitate this type of operation and to ensure that openings do not contribute
to the entry of undesirable insects and dirt (CRFC §114259.2).
a. The maximum openable area of a pass through window is 432 square inches.
b. Pass through windows that are 216 square inches or less of openable area are
required to have a sliding closure of solid construction or a screened sliding
closure.
c. Pass-through windows, whose open area is greater than 216 square inches, but
not larger than 432 square inches, are required to be equipped with an air
curtain device. The air curtain will produce an air flow eight (8) inches in
thickness at the discharge opening and with an air velocity of not less than 600
feet per minute across the entire opening at a point three feet below the air
curtain plenum. Air curtains for these types of openings will be micro-switch
activated when the sliding door is opened.
d. Facilities with multiple pass-through windows will need to space the passthrough windows a minimum of 18" apart, measured on edge.
e. Avoid installing slide rail guide in the surface of the pass-through counter.
The pass-through counter surface must be smooth, without cracks, crevices, or
channels.
f. Screening shall be at least 16 mesh per square inch.
g. The counter surface of the service openings shall be smooth and easily
cleanable.
5. EXTERIOR, ENTRY, EXIT, AND CARGO DOORS
Door openings to the outside need to be protected to prevent the entry of rodents, insects,
dust, and dirt.
a. All exterior doors of a food facility are to open outward, tight-fitting, and
are to be self-closing. (STATE IN HEALTH NOTES). If an exterior door
cannot be made to open outward, then a tight-fitting self-closing screen door
that opens outward will need to be installed in the door opening. If situations
(building code limitations) preclude the installation of an outward opening
door, then an air curtain device is to be installed over the door opening. The
air curtain device is to provide an air velocity of at least 1600 feet per minute,
measured three feet above ground level at the door opening. The air curtains
for these types of doors will be micro-switch activated when the door is
opened. Sliding doors must be automatic type.
b. If air curtains are located above customer entrance doors, it must produce
airflow not less than 750 feet per minute across the entire opening, as
measured three feet above the floor.
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c. Large cargo type doors can only open directly into a room or where food is
stored only in unopened bottles, cans, cartons, sacks, or other original shipping
containers. Cargo type doors that open into any food warehouse or food
facility may only be open during deliveries. In order to prevent the entry of
rodents and undesirable insects, cargo type doors must be installed to be tight
fitting.
d. Additionally, an air curtain is required on cargo, dedicated delivery doors and
doors opening into food prep area to prevent the entry of flying insects and
dust when the door is open. The air curtain must produce airflow not less than
750 feet per minute across the entire opening, as measured three feet above the
floor.
e. Sliding doors must be automatic opening.
f. Air screens cannot replace exterior structural walls or doors at any food
facility.
6. CEILINGS
Ceiling surfaces are also required to be smooth for cleanability; light colored in order to
assist in detecting dirty areas; and durable in order to withstand moisture, repeated
cleaning, and chemicals used in cleaning (CRFC 114271).
a. This requirement shall not apply to any of the following areas:





Ceiling of bar areas in which alcoholic beverages are sold or served
directly to consumers, except ceiling above bar sinks and areas where food
is prepared
Areas where food is stored only in unopened bottles, cans, cartons, sacks,
or other original shipping containers
Dining and sales areas
Offices
Restrooms that are used exclusively by the consumers, except that the
ceiling in the restrooms shall be of a nonabsorbent and washable surface
b. Ceiling surfaces in all food preparation areas are required to be smooth, lightcolored, and easy to clean. Acceptable surfaces include gloss or semi-gloss
light colored enamel paint, approved epoxy coatings, smooth surfaced lay-in
vinyl panels (sample may be required) and similar approved surfaces.
c. Blown on acoustical ceiling material and textured lay-in acoustical ceiling
panels may be used only in dining rooms and non-food preparation or
handling spaces (e.g., hallways, pure office spaces, etc.). Acoustical paneling
may be utilized if it is installed not less than six feet above the floor and be
smooth, light in color, able to withstand moisture, repeated cleaning and
chemicals used in cleaning.
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d. Waitress stations, salad bars, food serving or self-service open food counters
or other similar stations located immediately adjacent to, or in the dining
areas, need to have floor, wall and ceiling surfaces that meet food preparation
area requirements.
e. Attachments to ceiling such as light fixtures, vent covers, decorated items and
other attachments shall be easily cleanable.
7. LIGHTING
Adequate levels of light are essential in the food preparation areas. Food service workers
need to be able to clearly see the items that they are preparing for your customers in order
to ensure freshness and wholesomeness of the food. During times of cleanup and
maintenance, adequate lighting is necessary to assist in determining where cleanup efforts
are needed and to ensure the adequacy of cleanup operations (CRFC §114252). (STATE
THE FOLLOWING AS APPLICABLE IN HEALTH NOTES).
a. A minimum of ten (10) foot-candles of light, measured thirty (30) inches
above the floor is necessary in walk-in refrigeration units, dry food storage
rooms, drink prep area in bars, bar washing, refrigeration storage spaces such
as reach-in or under-the-counter refrigerators, and inside equipment.
b. A minimum of twenty (20) foot candles of light at surfaces where food is
provided for consumer self-service, areas where fresh produce or prepackaged
foods are sold or offered for consumption, and server stations where food is
prepared.
c. A minimum of twenty (20) foot-candles of light, measured thirty (30) inches
above the floor is necessary in areas used for handwashing, warewashing,
equipment and utensil storage, toilet rooms, and in all areas and rooms during
periods of cleaning.
d. A minimum of fifty (50) foot-candles of light at a surface where a food
employee is working with food (except in server stations where food is
prepared) or working with utensils and equipment such as knives, slicers,
grinders, or saws where employee safety is a factor.
e. During times of cleanup, all areas are to have a minimum of twenty (20) footcandles of light.
f. Light fixtures installed over areas where food is prepared, open food is stored,
and where utensils are washed need to be of shatterproof construction or
equipped with approved shatter containment shields (CRFC §114252.1).
CONDUIT
Conduit must be properly installed in the food facility so that it does not cause or
contribute to cleanability problems.
8.
a. All plumbing, electrical, and gas lines are required to be concealed within the
building structure to the greatest extent possible (STATE IN HEALTH
NOTES). If you are remodeling an existing building into a food facility,
careful planning is needed to address all plumbing, electrical, and gas line
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installations so that they can be installed behind wall surfaces and are not
exposed (CRFC §114271.d)
b. In circumstances where it is (primarily structural limitations or restrictions of
the building) not possible to install conduit behind the walls, all conduit runs
are to be located at least 3/4 inch away from the walls or ceilings and a
minimum of six (6) inches above the floor. Conduit is to be installed so that it
is secure.
c. Where conduit or plumbing lines enter a wall, ceiling or floor, the opening
around the conduit or plumbing is required to be tightly sealed to prevent the
entry of rodents or vermin. The sealant material needs to be rodent proof.
d. Conduit, plumbing or piping cannot be installed across any aisle way, traffic
area or door opening.
e. Multiple runs or clusters of conduit or pipelines are required to be furred down
or encased in an approved runway or other sealed enclosure.
9. VENTILATION
Proper ventilation is needed to remove undesirable odors in order to maintain a pleasing
atmosphere for your customers and an efficient working atmosphere for your staff.
(STATE THE FOLLOWING AS APPLICABLE IN "HEALTH NOTES").
a. All areas of a food facility shall have sufficient ventilation to facilitate proper
food storage and to provide a reasonable condition of comfort for each
employee, consistent with the job performed by the employee.
b. A minimum of twelve (12) air changes per hour is needed in all toilet rooms,
janitor closets with mop sinks, anterooms leading to toilet rooms, dressing
rooms and indoor trash rooms. The rating of exhaust fan, expressed in Cubic
Feet per Minute (CFM) must be indicated for each room needing this
ventilation. The light switch for the room should activate exhaust fans in these
areas. Mechanical exhaust fans are to exhaust only to the outside air. Dead
space exhausting is not permitted.
c. Ductless fans are not approved for ventilation use.
d. Heating, ventilation, and air-conditioning systems shall be designed and
installed so that make-up air intake and exhaust vents do not cause
contamination of food, food-contact surfaces, equipment or utensils and do
not create air currents that cause difficulty in maintaining the required
temperatures of potentially hazardous foods.
10. EXHAUST HOODS AND DUCTS
A hood-exhaust system is required in your food facility to remove the by-products
(smoke, steam, grease, vapors and heat) of cooking. While the aroma of cooking food is
enticing to your customers, insufficient removal of the by-products leads to cleanability
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problems when the vapors, smoke, and grease deposit on your equipment, the floors,
walls, and ceilings (CRFC §114149.1).
a. Mechanical exhaust ventilation equipment shall be provided over all cooking
equipment as required to effectively remove cooking odors, smoke, steam,
grease, heat, and vapors. All mechanical exhaust ventilation equipment shall
be installed and maintained in accordance with the California Mechanical
Code.
b. Mechanical exhaust ventilation system equipment is required for all ranges,
griddles, ovens, deep fat fryers, barbecues, rotisseries, and high temperature
dishwashing machines.
1) A Type I Hood is a kitchen hood for collecting and removing grease and
smoke in addition to steam, vapors, heat or odors. These hood systems are
equipped with approved grease filters or grease extractors designed for
that specific purpose.
2) A Type II Hood is a general kitchen hood for collecting and removing
steam, vapors, heat or odors.
c. Every hood shall be installed to provide for thorough cleaning of all interior
and exterior surfaces, including, but not limited to, the hood, filters, piping,
lights, troughs, hangers, flanges, and exhaust ducts.
d. Exhaust ventilation hood systems in food preparation and warewashing areas,
including components such as hoods, fans, guards, and ducting, shall be
designed to prevent grease or condensation from draining or dripping onto
food, equipment, utensils, linens, and single-use articles.
e. Filters or other grease extracting equipment shall be designed to be readily
removable for cleaning and replacement if not designed to be cleaned in place.
The minimum distance between the lowest edges of grease filter to exposed
charcoal and charbroil-type fires is 3 ½ ft.
f. Every joint and seam shall be substantially tight. No solder shall be used,
except for sealing a joint or seam.
g. When grease gutters or water wash hoods are provided they shall drain to a
collecting receptacle fabricated, designed, and installed to be readily
accessible for cleaning.
h. Exhaust hood ducting shall meet the following requirements:
1) All joints and seams of the hood and exhaust duct(s) are required to be
sealed, welded, or soldered for ease of cleaning.
2) The ducts shall have sufficient clean-outs to make the ducts readily
accessible for cleaning.
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3) Velocity of air exhausted through the duct to be between 1500 to 2500
fpm.
4) An exhaust duct outlet cannot serve more than a 12ft section of hood.
5) All ducts in the exhaust system shall be properly sloped.
i. Canopy Type Hoods.
Canopy type hoods cannot be more than seven (7) feet above the floor and are
not permitted to be more than four (4) feet above the cooking surface. This
dimension is measured to the lower edge of the hood canopy. (If the hood is
too far above the cooking equipment, there is insufficient "draft" to remove
the cooking by-products).
The hood canopy is required to overhang or extend a horizontal distance of not
less than six (6) inches beyond the outer edges of the cooking equipment to
the inner lip of the hood canopy on all open sides. Canopy type hoods are
required to have grease gutters or drip pans that are easy to clean.
Hood canopies for pizza ovens, bakery ovens and barbecue pits require an
eighteen (18) inch overhang, with a twelve (12) inch overhang on the sides, as
measured from the door opening and or cooking surface.
Charbroilers require 12 inch overhangs.
j. Non-canopy Type (high velocity) Hoods.
Non-canopy type hoods extract the by-products of cooking horizontally across
the cooking surface into the exhaust system versus the vertical extraction of a
canopy type system.
Non-canopy type hoods will be approved provided they are constructed to be
easy to clean and that they comply with the minimum exhaust air velocity
requirements. Shielding at the ends of the hood may be necessary to prevent
interference from cross drafts.
k. Ductless air filtration is not allowed for multiple cooking appliances without
conventional hood exhaust systems unless room ventilation is equivalent to at
least 400 cfm for each appliance.
l. Make-Up Air System. All exhaust systems are required to have a mechanical
make-up air system that replaces 100% of the exhaust air (CalCode
§114149.1d). Windows, doors, or other openings into the facility cannot be
used for the purposes of providing make-up air. A separate fan system
providing air into the building is required. The make-up air control switch is
required to be interlocked with the exhaust air system switch so that both
systems are functioning at the same time.
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m. Any equipment that is solid fuel burning requires a separate 700°F hood
exhaust system.
n. Place food heating or warming devices such as cheese melters, plate warmers,
salamanders etc., above the lowest temperature cooking device and secured
six inches off the wall to allow airflow for proper exhaust. Disturbance of the
airflow may result with inefficient exhausting of cooking by-products if food
heating or warming devices are placed above high temperature cooking
devices. The design, construction, and installation of such devices under a
hood need to be reviewed by this Department prior to the actual installation of
the equipment.
o. Fire extinguishing systems may be required by the local fire prevention codes.
When fire suppression systems are installed, they must be installed so that all
exposed components under the hood are easy to clean and accessible for
cleaning.
p. The electric convection oven may be exempted from hood ventilation
requirements depending on the usage and if it is 12 kW or less. The food
facility operator must provide a separate letter to the SDSU Environmental
Health & Safety stating that he/she understands that the electric convection
oven (provide make and model number) shall be used for bakery products
only. Also state that if used for any other food items or if any operational
problems occur, they will install a hood exhaust system. The owner also will
agree to convey this requirement to the next owner if the business is
transferred.
11. REFRIGERATION
Adequate refrigeration spaces, equipment, and start/stop capacity is an essential element
in the operation of a food facility. In order to quickly chill perishable foods from cooking
temperature to refrigeration temperature adequate capacity is needed. Adequate space
must be provided to properly hold all foods needing refrigeration and be able to handle
the needs of the food facility (CRFC §114153).
a. General Requirements: Refrigeration equipment must be specifically
constructed for commercial usage. Refrigeration equipment that is listed by
the National Sanitation Foundation International (NSF), or on a listing
equivalent to NSF standards, is generally accepted as equipment acceptable
for installation in food facilities (CRFC §114130(b)).
Domestic type refrigeration units are not acceptable in food facilities.
Domestic refrigeration units do not have sufficient refrigeration capacity, are
not easily cleanable, and generally do not withstand the usage associated with
commercial food facility.
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1) All refrigeration units are required to have an accurate, readily visible
working thermometer. The thermometer should be placed in the "warmest"
part of the compartment, usually near the door (CRFC §114157).
2) Shelving of the refrigerator unit needs to be nonabsorbent and easily
cleanable. Wood is not an acceptable shelving material (CRFC
§114130.4).
3) The interior of the refrigerator must have smooth, nonabsorbent, and easily
cleanable surfaces. All joints must be sealed (CRFC §114130.4).
4) Condensate waste from reach-in refrigerator units must be drained into the
public sewer via a floor sink with legal air gap (CRFC §114199,
§114193(b)).
5) Rapid cool down equipment may be required depending upon the food
operation (CRFC §114002.1).
b. Walk-In Refrigeration Units:
1) The floor of a walk-in refrigerator unit is required to have an integral cove
base with a radius of at least 3/8" at the floor-wall juncture. The floor
material is required to extend up the wall at least four (4) inches and be of
one-piece construction. Four inch approved metal topset coving with a
minimum 3/8" radius is acceptable only against metal wall surfaces of
walk-in units (CRFC §114268).
Wood and vinyl are not acceptable floor surfaces for walk-in units.
2) The interior walls of the walk-in unit are required to be smooth surfaced,
light colored, moisture proof, durable, and able to withstand prolonged
exposure to low temperatures (CRFC §114130.4.)
3) Shelving of a walk-in unit is required to be listed by NSF or have an
equivalent certification. The shelving must keep foods off the floor of the
walk-in unit by a minimum of six (6) inches, be constructed of smooth
metal, have NSF-type metal legs, or be cantilevered from the wall surface
for ease of cleaning. Small, easy to move, castered dollies may be used in
place of a lower shelf inside of a walk-in unit. Walk-in refrigerator shelves
shall accommodate shallow flat pans for quick reduction of heat (pans
shall not exceed 4 inches in height.) Space for shelving to be at least 8”
high.
4) Condensate waste lines are required to drain to a floor sink via legal air
gap, located outside of the walk-in unit. Floor sinks, floor drains, or sewer
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cleanouts are not permitted inside a walk-in refrigerator unit (CRFC
§114199, §114193(a)).
5) The condensate line must be routed to the nearest wall and then exit the
walk-in unit. The condensate line cannot be located closer than 3/4 inch to
the wall or ceiling, and no closer than six (6) inches to the floor. The
condensate line must be constructed of rigid piping that is secured to the
adjacent wall with the clearances as indicated.
6) Walk-in refrigerator units are required to open directly into the food
facility.
12. ICE MACHINES
a. Ice machines are required to be located inside of the food facility. The area in
which the ice machine(s) are located must have adequate ventilation and be
easy to clean.
b. Condensation and ice melt drippage is required to drain into a floor sink via
legal air gap (CRFC §114193(a), §114199).
c. The floor sink must be adjacent to ice machine.
d. Liquid waste drain lines shall not pass through an ice machine or ice storage bin
(CRFC §114171).
13. PLUMBING, WATER SUPPLY, AND LIQUID WASTE
a. All plumbing and plumbing fixtures shall be installed in compliance with
applicable local plumbing ordinances, shall be maintained so as to prevent any
contamination, and shall be kept clean, fully operative, and in good repair (CRFC
§114190).
b. Approved Water Supply System (CRFC §114192):
i. An adequate, protected, pressurized, potable supply of hot water
and cold water shall be provided. Hot water shall be supplied at a
minimum temperature of at least 120°F measured from the faucet,
unless otherwise specified in this part.
ii. The water supply shall be from a water system approved by the
health officer or the local enforcement agency.
iii. The potable water supply shall be protected with a backflow or
back siphonage protection device when required by applicable
plumbing codes.
c. Water Pressure (CRFC §114192.1):
i. Water under pressure shall be permanently plumbed to all fixtures,
equipment, and nonfood equipment that are required to use water,
except for water supplied to nonpermanent food facilities.
ii. Water under pressure shall be provided at a sufficient level as
specified by the Uniform Plumbing Code and manufacturer's
specifications for equipment and fixtures in the food facility.
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d. Capacity (CRFC §114195):
i. The water source and system shall be of sufficient capacity to meet
the peak water demands of the food facility.
ii. Hot water generation and distribution systems shall be sufficient to
meet the peak hot water demands throughout the food facility.
iii. Sizing requirements for Storage Water Heaters:
1. For food facilities that utilize multiservice eating and
drinking utensils, the water heater shall have a recovery rate
equal to or greater than 100% of the computed hourly hot
water demand, in gallons per hour (GPH).
2. For food facilities that use only single-service eating and
drinking utensils, or don’t use utensils at all, the water
heater shall have a recovery rate equal to or greater than
80% of the computed hourly hot water demand, in GPH.
3. For food facilities that handle and sell only prepackaged
foods, a water heater with a minimum storage capacity of
ten gallons is normally sufficient.
e. Liquid Waste:
i. Liquid waste shall be disposed of through the approved plumbing
system and shall discharge into the public sewerage or into an
approved private sewage disposal system (CRFC §114197).
ii. Equipment compartments that are subject to accumulation of
moisture due to conditions such as condensation, food or beverage
drip, or water from melting ice, shall be sloped to an outlet that
allows for complete draining (CRFC §114197).
iii. All overhead exposed waste lines, regardless of location in the
food facility or type of piping, must have a catch trough installed
under the line. The trough is to be waterproof, running the entire
length of the exposed waste line, and of a width one inch wider
than the outside diameter of the exposed waste line, fittings, and
couplings. Trough ends should terminate at a wall or drain trough
plumbing that will dump to a floor sink or other approved waste
plumbing connection.
iv. City of San Diego Metropolitan Wastewater Branch Food Facility
Wastewater Discharge (FEWD) Permit Program determines which
plumbed fixtures are required to be connected to grease removal
equipment (GRE) because of their potential for grease discharge.
Typical fixtures are: Pot Sinks, Cook Sinks, Utility Sinks, Soak
Sinks, Pre-rinse Stations (Garbage Disposals are only allowed if
they can be connected to grease interceptors 750 gallons or larger,)
Chinese Wok Ranges, Meat/Poultry Prep Sinks, Dishwashers (only
allowed if they can be connected to grease interceptors 750 gallons
or larger,) Water Wash Hood Systems, Soup/Steam Kettles and
Tilt Skillets, Chicken Rotisseries (plumbed), Mop Sinks/Can
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Washes, and Floor Sinks/Floor Drains (on the cook line and
scullery).
f. Backflow and Backsiphonage Prevention Methods:
Backflow prevention devices and methods are necessary to protect the
public water system from contamination. Backsiphonage methods are
necessary to prevent the backflow of sewage into food preparation sinks,
ice machines, beverage dispensers, and similar types of equipment:
 All steam tables, ice machines and bins, food preparation sinks,
warewashing sinks, display cases, walk-in refrigeration units, and
other similar equipment that discharge liquid waste shall be
drained by means of indirect waste pipes, and all wastes drained by
them shall discharge through an airgap into a floor sink or other
approved type of receptor (CRFC § 114193(a)). These equipment
that discharges liquid waste into a floor sink requires a legal air gap
separation of no less than one (1) inch measured vertically from the
end of the discharge pipe to the overflow rim of the floor sink, or
an air gap separation which is twice the diameter of the discharge
pipe. The greater of the two air gap separations if required
 Approved backflow prevention devices shall be properly installed
upstream of any potential hazard between the potable water supply
and a source of contamination. Hoses shall not be attached to a
faucet or hose bib unless an approved backflow preventer is
provided (California Plumbing Code).
 An air gap between the water supply inlet and the flood level rim
of the plumbing fixture, equipment, or nonfood equipment shall be
at least twice the diameter of the water supply inlet and may not be
less than one inch (CRFC § 114193.1)
 Water supply to carbonators shall be protected by an approved
reduced pressure principal backflow preventer. The relief valve
shall drain indirectly to sewer with a legal air gap.
 Submerged inlets require backflow prevention devices installed
consistent with the requirements of the local plumbing inspector.
 Water supply to carbonators shall be protected by an approved
reduced pressure principle back flow preventer. The relief valve
shall drain indirectly to sewer with a legal air gap. Indicate on
plans if applicable.
14. FLOOR SINKS
Floor sinks are the plumbing fixtures required for the receipt and disposal of liquid waste.
Careful planning is needed to ensure the proper placement of all required floor sink
installations so that equipment generating a liquid waste is properly drained.
a. Floor sinks shall be installed flush with the floor surface and have appropriate
cover grate(s).
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b. Floor sinks must be installed so that they are readily accessible for inspection,
cleaning, and maintenance (CRFC §114193(c)). Floor sink to be 50% exposed
when no access is provided for cleaning or be in line with the front face of
elevated free standing equipment. A protective enclosure will be required
around the back side of half-exposed floor sinks installed under curb or base
mounted equipment to prevent any wastewater back flow under the
equipment.
c. The floor sink must be located within 15 feet of the drain opening of the
equipment served (i.e.-steam tables, food prep sinks, warewashing sinks
including pre-rinse sinks, display cases, walk-in refrigeration units, and other
similar equipment) and waste line properly sloped to floor sink. However,
floor sinks for ice machines and bins must be located immediately adjacent to
the ice machine.
d. Floor sink cannot be totally exposed in the traffic area.
e. Waste line plumbing draining to the floor sink must be located at least 3/4
inch from the wall and six (6) inches off the floor. The piping is to terminate
at least one (1) inch above the overflow rim of the floor sink, or the minimum
clearance needed to provide a legal air gap (2X pipe diameter of discharge
pipe).
f. Waste line plumbing to a floor sink may not cross any aisle way, traffic area,
or door opening.
15. FLOOR DRAINS
Floor drains are needed in areas where there could be standing water due to waterflushing for equipment or in areas where pressure spray is a method for cleaning.
a. Upon new construction or extensive remodeling, floor drains shall be installed
in floors that are water-flushed for cleaning and in areas where pressure spray
methods for cleaning equipment are used. Floor surfaces in areas pursuant to
this subdivision shall be sloped 1:50 to the floor drains (CRFC §114269).
b. Upon new construction or extensive remodeling, floor sinks or equivalent
devices shall be installed to receive discharges of water or other liquid waste
from equipment (CRFC §114269).
16. WAREWASHING SINKS
All food facilities where food is prepared or multiservice utensils and equipment are used
shall provide manual methods to effectively clean and sanitize utensils (CRFC §114095).
When kitchen utensils, food preparation equipment, and related utensils are washed by
hand, a properly sized warewashing sink is required to adequately handle the equipment
and utensils to be washed.
a. A three (3) compartment stainless steel sink with dual, integrally installed
stainless steel drainboards meeting current NSF standards is required for food
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facilities washing multi-service kitchen utensils (i.e., pots, pans, knives,
utensils, etc.) (CRFC §114099(a)).
b. The minimum compartment size is required to be at least 18" by 18" by 12"
deep (or 16” by 20” by deep). Although minimum sink compartment
dimensions are specified, the sink must be able to accommodate immersion of
the largest equipment and utensil to be washed while the drainboards need to
be enlarged to match the sink dimensions (CRFC §114099(b)). Warewashing
sink must drain indirectly to the floor sink with a legal air gap separation
(CRFC §114193(a)). (INDICATE SINK DIMENSIONS ON HEALTH
NOTES)
c. Warewashing sink must have a spout capable of reaching each compartment.
d. Warewashing equipment shall be provided with two integral metal
drainboards and are required to be a minimum of 18" by 18" and sloped to
drain to sink or other appropriate liquid waste receptacle. One drainboard
shall be attached at the point of entry for soiled equipment and utensils and
one shall be attached at the point of exit for cleaned and sanitized equipment
and utensils (CRFC §114103).
e. When a sink is installed next to a wall, a metal "backsplash" extending up the
wall at least eight (8) inches will be required as part of an integral to the sink.
The backsplash needs to be sealed to the wall to close any gaps between the
sheet metal and wall surface.
f. Warewashing sink must be freestanding on its own sanitary legs.
g. Wall surfaces behind warewashing sinks must have a minimum eight (8) foot
high water resistant wall material from the top of the base cove.
h. Warewashing sinks including drainboards adjacent to (within 24”) to food
prep table, food prep sink or handwashing sink shall be separate by a
minimum 12” high stainless steel splashguard with smooth, rounded edge.
i. After cleaning and sanitizing, equipment and utensils shall be air dried or used
after adequate draining before contact with food (CRFC §144105).
j. A kitchen utensil sink is not required if the food facility serves 100% prepackaged food items. This means that there is no preparation of food or drink;
no ice packing or handling; no unpackaged snacks, candy, or beef jerky; and
no liquid beverage tap dispensers. If you have any questions on how this
affects your food facility, please ask.
k. Large food facilities that have separately operating food sections (i.e., bakery,
deli, meat market, etc.) handling unpackaged foods will require three
compartment sinks in each location.
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17. PRE-RINSE STATIONS
A pre-rinse station may be a waste disposal unit, scupper, garbage receptacle, etc. Prerinse stations involving liquid waste are required to discharge to grease interceptor 750
gallons or larger.
a. Garbage disposals, if proposed, must be installed in drainboards. The
drainboard must be lengthened to accommodate the disposal unit in addition
to the minimum 18" required drainboard size. Garbage disposals may not be
placed in or under any required sink compartment.
b. If necessary for effective cleaning, utensils and equipment shall be preflushed,
presoaked, or scrubbed with abrasives (CRFC §114099.1(b)).
18. FOOD PREPARATION SINKS
Food facilities utilizing a sink for food preparation such as thawing, washing, etc. are
required to have at least a one-(1) compartment food preparation sink separate from
utensil washing sinks (CRFC §114163).
a. Food preparation sinks must meet all NSF standards.
b. The food preparation sink shall have a minimum dimension of 18 inches by 18
inches in length and width and 12 inches in depth with an integral drainboard
or adjacent table at least 18 inches by 18 inches in length and width (CRFC
§114163(a)1). (INDICATE SINK DIMENSIONS ON HEALTH NOTES).
c. The food preparation sink shall be located in the food preparation area,
provided exclusively for food preparation, and accessible at all times. (CRFC
§114163(a)2).
d. The sink shall be equipped with an adequate supply of hot and cold running
water through a mixing valve. (CRFC §114163(a)3).
e. The food preparation sink with one drain board is required to drain to an
adjacently located floor sink via legal air gap.
f. When the menu is diverse, separate prep sinks are needed for meats and
vegetables as a precaution against cross-contamination. For buffet service, the
food prep sink shall have at least two compartments.
g. Food prep sinks including drainboards adjacent to (within 24”) to
handwashing sink or warewashing sink shall be separate by a minimum 12”
high stainless steel splashguard with smooth, rounded edge.
19. DIPPER WELLS
A dipper well with running water of sufficient velocity to flush particulates to the drain is
required if scoops or other reusable serving utensils are used for scooping moist foods
such as ice cream, mashed potatoes, butter, tuna salad, etc. The continuous flow of water
into the dipper well cleanses the scoops (CRFC §114199(d)).
a. The dipper well needs to drain into a floor sink via a legal air gap separation.
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b. The water spigot supplying water into the dipper well needs a legal air gap
separation.
20. BAR UTENSIL SINKS
Where multi-service drinking utensils are washed by hand, a minimum three-(3)
compartment sink is required. Drinking utensil sinks must meet all NSF standards.
a. Bar sinks are to have a minimum compartment size of 10" by 14" by 10" deep
(or a minimum of 140 square inches in surface area), with dual integral
drainboards, and a minimum of 18" long. Bar sinks are also required to have a
quick drain or 4th sink compartment (show location on the plans) for disposal
of drink/ice waste. Bar sinks are required to drain to an adjacent floor sink via
a legal air gap. (INDICATE SINK DIMENSIONS ON HEALTH NOTES)
b. When a sink is installed next to a wall, a metal "backsplash" extending up the
wall at least six inches for bar sinks and eight inches for utensil sinks is
required to be formed as an integral part of the sink and sealed to the wall.
21. AUTOMATIC DISHWASHER/GLASS WASHER
The food facility operator may choose to use automatic glass and dishwashing machinery
in their operation in addition to the required three-compartment kitchen utensil sink. A
dishwasher is only allowed if it can be connected to a grease interceptor 750 gallons or
larger.
a. The National Sanitation Foundation International (NSF) must list all
automatic dishwashers, pan washers, and glass washers in the latest issue of
Standard #3. Devices not listed in Standard #3 may not be used in public food
facilities (CRFC §114101).
b. All spray type dishwashers, pan washers and glass washers which are designed
for a hot water bactericidal rinse are required to be provided with a booster
heater that meets the requirements of Standard #5 of the NSF International, or
be connected to an approved hot water recirculating system which is capable
of maintaining the rinse water at not less than 180F to achieve a utensil
surface temperature of 160°F as measured by an irreversible registering
temperature indicator (CRFC §114099.7). These types of dishwashers will
require the installation of an approved exhaust hood to remove steam, heat and
vapors generated by the dishwashing machine.
c. Dishwashers, pan washers, and glass washers are required to have two (2)
integral stainless steel drainboards at least 18 inches long. Drainboards for
under counter dishwashers may be adjacent to the machine. Counters located
above dish machines are not considered as drainboard space. Soil side
drainboard must slope and drain to an approved waste receptacle such as a
quick drain. A common drainboard cannot be shared between a sink and a
dishwasher, which is required to have its own integral drainboards (CRFC
§114103).
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d. The dishwasher must also be provided with thermometers and pressure gauges
to indicate the proper water flow pressures and temperatures (CRFC
§114101.2).
e. All waste from dishwashers, pan washers, and glass washers are required to
drain to an adjacent floor sink via legal air gap. The under drain plumbing for
the floor sink must have a minimum 3" trap.
f. If a glasswasher is proposed at a bar area, one of the following must be
provided:


A three-(3) compartment sink within the area or an adjacent kitchen.
A dishwasher in an adjacent kitchen.
g. Undercounter-type automatic dishwashers need to be placed on curbing if the
machine is not mounted on castors.
22. HANDWASHING SINKS
Conveniently located and sufficient in number handwash sinks are needed in food
preparation and cooking areas so that foodhandlers may wash their hands whenever the
need arises (CRFC §113953).
a. Handsinks are required to be placed in each food preparation area and at
scullery. A separate handsink must be installed in each section of a food
facility that handles unpackaged food (i.e., deli, meat, bakery, beverage bars,
sushi bar, oyster bar, etc.) (CRFC §113953).
b. Each handwash sink shall provide hot and cold running water under pressure
through a mixing type faucet capable of supplying hot water tempered to
100˚F and has to continuously run for at least 15 seconds (CRFC §113953(c)).
c. If capable of removing the type of soils encountered in the food operations
involved, an automatic handwashing facility may be used by food employee to
clean their hand (CRFC §113953.3(c)).
d. Soap and sanitary towels are required to be provided in single-service,
permanently installed dispensers at each handsink (CRFC §113953.2). Hot
air-blowers are only allowed within toilet rooms.
e. If a handsink is located directly adjacent to a food preparation or utensilwashing sink, then a barrier is required to prevent splash over from the
handsink to the food preparation/utensil sink. No splashguard is required if the
distance between the handwashing sink and the warewashing sink drainboards
is 24” or more. The barrier is to be the length of the sink and at least twelve
(12) inches in height, whichever is greater. The barrier must be constructed of
waterproof material and firmly attached to the wall or other approved
structure. If the handsink is centrally located in a counter top, then barriers
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must be located on both sides of the sink (CRFC §113953). Show this detail
on plans.
f. Handwashing facilities shall be provided within or adjacent to toilet rooms
(CRFC §113953).
23. JANITORIAL SINKS AND SUPPLIES
A separate janitorial sink is required for mops, cleaning solutions, and other cleanup
materials. At least one curbed cleaning facility or janitorial sink equipped with hot and
cold water and a drain shall be provided and conveniently located for the cleaning of
mops or similar wet floor cleaning tools and for the disposal of mop water and similar
liquid waste. (CRFC §114279).
a. The janitorial sink is required to be located in a separate janitorial room or
separated from the rest of the food facility equipment by a solid partition. The
partition 6 feet in height must be wall mounted, free standing, durable,
smooth, and easily cleanable (CRFC §114281). A janitorial sink cannot be
located in the toilet room.
b. At least a one (1) compartment janitorial sink is required. The janitorial sink
shall be 24” by 24”, floor mounted or constructed using a curb on all four
sides that properly slope to a drain. Curbed area surfaces need to be smooth,
impervious, and of easily cleanable construction. Freestanding janitorial sink
is not acceptable.
c. For cleaning floor mats, the janitorial sink must be a minimum 24”x36” floormounted type.
d. All janitorial sinks are to be supplied with hot and cold running water to a
mixing type faucet with ¾" hose outlet (sink faucet to have a threaded outer
lip for hose attachment). The faucet fixture is to have an approved back-flow
prevention device attached. (STATE ON PLUMBING PAGE OR
HEALTH NOTES).
e. A chemical-dispensing system shall not be installed to cause damage to the
mop sink faucet vacuum breaker. The system shall not be connected directly
or indirectly with valves to the janitorial sink faucet outlet (unless a “side
kick” plumbing device is provided).
f. A janitorial sink cannot be used for drainage of condensation of any kind,
including HVAC.
g. A janitorial room or cabinet is required to be provided for the storage of
cleaning equipment (mops, buckets, brooms, etc.) and supplies (soap,
cleansers, waxes, bleach, etc.) and is to be kept separate from any food
preparation, utensil washing, or food or utensil storage area (CRFC §114281).
Identify the location on plans.
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24. GREASE TRAPS/INTERCEPTORS-SEWAGE DISPOSAL
In order to prevent blockage of the sewer system due to accumulated grease and oils
discharged from a food facility, many wastewater treatment agencies are requiring the
installation of grease traps or interceptors.
a. Check with the Wastewater Treatment Agency to see what size grease trap or
interceptor is required. Once the requirements have been established, design
the waste plumbing system to accommodate the required device.
b. Grease interceptors (large volume tank) are to be installed outside of the food
facility. These large volume tanks are installed in the ground (CRFC §
114201).
c. Grease traps (small volume tank) shall be installed outside of a food facility
(wherever possible) in compliance with plumbing codes. Grease traps installed
below floor grade shall be positioned so that the lid is flush with the finished
floor.
d. Grease traps and grease interceptors shall be easily accessible for servicing
(CRFC § 114201).
25. TOILET FACILITIES
Properly designed, adequate, accessible and well-maintained toilet rooms must be
provided for employees of the food facility. Clean toilet rooms in good repair shall be
provided and conveniently located and accessible for use by employees during all hours
of operation (CRFC §114250). The number of toilet facilities required shall be in
accordance with applicable local building and plumbing ordinances (California Plumbing
Code).
a. Toilet facilities are required within each food facility and must be accessible
for the employees. Existing toilet facilities must be a minimum of twenty (20)
square feet in floor surface area. Newly constructed or major renovations of
toilet rooms will be larger in order to comply with handicap requirements
under the Americans with Disabilities Act (ADA). Contact your local building
inspection department for specific requirements under the ADA prior to
designing the toilet rooms and before submitting plans to this department for
review.
b. A permanent food facility shall provide clean toilet facilities in good repair for
consumers, guests, or invitees when there is onsite consumption of foods or
when food facility was constructed after July 1, 1984, and has more than
20,000 square feet of floor space (CRFC §114276(b)).
c. Separate men and women toilet rooms for employee and consumers will be
required for facilities larger than 20,000 square feet (CRFC §114276(b)).
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d. If serving alcohol beverages, both men and women toilet facilities are required
for patrons and a urinal is required in the men’s toilet room.
e. Toilet facilities are to be located so that patrons do not pass through the food
preparation, food storage, or utensil washing areas when they need to access
the toilet facilities (CRFC §114276(b)).
f. The floors of toilet rooms shall be smooth surfaced, easy to clean, and
continuously coved up the wall a minimum of four (4) inches with a threeeighths (3/8) inch cove radius (CRFC §114268(a)). A floor drain with the
floor sloped 1/4 inch per foot from the walls to the drain is required. The
walls and ceilings of toilet rooms shall be smooth surfaced, cleanable, and
preferably light colored. Light surface texturing may be acceptable, provided
that the final finish surface is cleanable (CRFC §114271). The lower four (4)
feet of toilet rooms walls shall be wainscot (FRP board, etc.) behind any
plumbing device (handbasin, toilet or urinal).
g. Handwashing lavatories shall be provided within each toilet room. Each
handwash sink shall provide hot and cold running water under pressure
through a mixing type faucet capable of supplying hot water tempered to
100˚F and has to continuously run for at least 15 seconds. The lavatory shall
be connected to wastewater and dispensed to the sanitary sewer system (CRFC
§114276(d), §113953(c)).
h. If capable of removing the type of soils encountered in the food operations
involved, an automatic handwashing facility may be used by food employee to
clean their hand (CRFC §113953.3(c)).
i. Soap and single service paper towels shall be dispensed from permanently
affixed dispensers mounted on the nearest wall or partition adjacent to the
handsink. Toilet paper dispensers shall be provided for each toilet (CRFC
§114250).
j. Toilet rooms shall be separated by well-fitted, self-closing doors that prevent
the passage of flies, dust, or odors (CRFC §114276(c)). (STATE IN
HEALTH NOTES)
k. All toilet rooms shall be provided with ventilation meeting the requirements of
the Uniform Mechanical Code and/or Uniform Building Code. Mechanical
ventilation is preferred; however, ventilation of a toilet room is considered
adequate with an openable, screened window. An acceptable alternative
method of ventilation for toilets, toilet anterooms, and dressing rooms may be
a screened window opening of at least three (3) square feet in area, one-half of
which is open area (CRFC §114149(b)).
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l. Lighting must be a minimum of 20 foot candles at a distance of 30 inches
above the floor in toilet rooms (CRFC §114252(b)3).
26. CLOTHING CHANGE ROOMS/AREAS
An area or change room separated from toilets, office, food storage, food preparation, and
utensil-washing areas must be designated for employees to store their belonging (CRFC
§114256).
a. A change room of twenty (20) square feet in floor surface area is required for
employees to change from street clothes to work clothes if employees
regularly change their clothes in the facility (CRFC §114256.1(b)). The room
is also used to store clothes and other outer garments. In situations where there
are ten (10) or more employees per shift, a separate change room for each sex
is required. These change rooms are to be separate from bathrooms, food
storage areas, and food preparation areas.
b. A designated area separate from toilets, food storage or food preparation areas
shall be provided to store outer garments and personal belongings when the
change rooms are not required (CRFC §114256.1(a)).
c. Once the change room or designated area is established, it cannot be used for
other purposes such as food, equipment, utensil, linen, and single-use articles
(CRFC §114256).
27. BACK-UP DRY FOOD AND BEVERAGE STORAGE
A suitable amount of floor space needs to be dedicated within the facility for the storage
of food, beverages, and related products. Storage is classified into two types of storage;
back-up storage and working storage. Back-Up storage is space dedicated for the storage
of all products to be used in the facility. Working Storage is storage space located over
and under food handling equipment used in conjunction with food preparation areas.
a. Designated, adequate and suitable storage space shall be provided for the
storage of food (CRFC §114047). (INDICATE ON PLANS)
b. In most cases, at least ninety-six lineal (96) feet of approved shelving units are
required for back-up dry storage space. Additional storage shelving may be
required depending on the size and type of operation.
c. The lineal footage of storage shelving is calculated by multiplying the number
of tiers by the number of feet in length of each shelf. A minimum of 18 inches
is required for the width of each shelf. The minimum 18" width, however, is
only a standard for width and is not used in calculating lineal footage. The
minimum clearance between shelves is 15 inches. The highest shelf shall not
be more than 7 feet off the floor surface. For example 5-tier shelving rack
whose shelves are 5 feet in length and 18 inches in width, would amount to 25
lineal feet. These shelves should be arranged into a metro-type shelving unit.
Acceptable shelf lengths are 3 feet, 4 feet, 5 feet, and 6 feet. (SHOW
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ACTUAL SHELVING LOCATION, PROVIDE DIMEMSIONS, AND
INDICATE NUMBER OF TIERS ON PLANS).
d. For larger facilities, the storage footage is based on 25% of the floor space of
the kitchen, storage and food preparation areas. EXAMPLE: Combined floor
space of kitchen, storage and food preparation areas is 1000 square feet.
Twenty-five percent of 1000 square feet is 250 feet. This facility would need
250 feet of storage space.
e. Shelving needs to be designed and constructed so that it is easy to clean.
Shelving constructed of pressboard, pressed wood or plywood is not
acceptable unless laminated with a smooth, durable material on all sides and
edges. Shelving located over sinks and other wet areas must be constructed of
metal.
f. Shelves installed on a wall are to have a minimum one (1) inch gap or open
space between the back edge of the shelf and the wall surface. The back edge
of the shelves can also be sealed to the wall with an approved sealant, such as
silicone or equivalent instead.
g. The lowest shelf must be constructed at least six (6) inches above the floor
surface with the space under the shelf clear and unobstructed for cleaning
underneath (CRFC §114047(c)). If the space below the bottom shelf is less
than six (6) inches, then the opening must be sealed with a continuous cove
base. If the space below is not to be accessible, then the opening is to be
sealed off a continuous cove base. The continuous cove base should be a
minimum of four (4) inches with a 3/8-inch radius (CRFC §114268).
h. To prevent contamination from a work surface above storage shelves, shelving
located below a working surface must be set back at least two (2) inches from
the drip line of the working surface above. If shelving is mounted on legs, the
legs are to be at least six (6) inches in height, and constructed of metal
meeting the requirements of the NSF for metal legs.
i. Electrical panels, large fire prevention system control components, or similar
wall-mounted apparatus shall not be placed in a food storage room unless
adequate provisions are made to compensate for the loss of storage space
caused by the placement of the apparatus. Storage shelving is not to be placed
where access to this equipment is impeded.
j. Each separate food department of a grocery store which handles unpackaged
foods (deli, meat, bakery, etc.), and satellite food service facilities in
restaurants (sushi bars, oyster bars, etc.), must provide for its own back up dry
food storage space based on previously stated minimum requirements.
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k. Storage space for bars and taverns shall consist of a separate room with fortyeight (48) lineal feet of approved storage shelving. Depending on the size of
the operation, additional storage may be required. When a bar is located in a
restaurant, the back-up storage requirement for the bar is included in addition
to the required dry food storage footage for the restaurant.
l. For produce departments of grocery markets or produce stores selling produce
only, a segregated room of at least fifty (50) square feet of floor surface shall
be dedicated for back up storage of food and packaging supplies, or at least
forty-eight (48) lineal feet of approved shelving are required. Additional
shelving may be required depending on the size and scope of the operation.
28. TRASH ENCLOSURES
a. Trash enclosure areas constructed outside of the facility shall be constructed of
nonabsorbent material such as concrete or asphalt and shall be easily
cleanable, durable, and sloped to drain (CRFC §114245.4).
b. Floor surfaces in trash enclosures constructed inside of the food facility shall
be smooth and of durable construction and nonabsorbent material that is easily
cleanable and continues up the wall or at least 4 inches with a 3/8 inch
minimum radius cove as an integral unit (CRFC §114268).
c. Floor drains shall be installed in indoor trash room floors that are waterflushed for cleaning and in areas where pressure spray methods for cleaning
equipment are used. The floor surface shall be sloped 1:50 (1/4” per foot) to
the floor drains (CRFC §114269).
d. Indoor trash room wall and ceiling surfaces are required to be smooth,
nonabsorbent, easily cleanable, and durable in order to withstand moisture,
repeated cleaning, and chemicals used in cleanup activities (CRFC §114271).
e. Indoor trash room service doors shall be outward opening and tight fitting.
f. A minimum of twelve (12) air changes per hour is needed in indoor trash
rooms. The rating of exhaust fan, expressed in Cubic Feet per Minute (CFM)
must be indicated for indoor trash rooms needing this ventilation. The light
switch for the room should activate exhaust fans in these areas. Mechanical
exhaust fans are to exhaust only to the outside air. Dead space exhausting is
not permitted.
g. Suitable cleaning implements and supplies such as high pressure pumps, hot
water, steam, and detergent shall be provided as necessary for effective
cleaning of trash receptacles and waste handling units for refuse, recyclables,
and returnables (CRFC §114245.7(a)).
29. EQUIPMENT
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Equipment and utensils shall be designed and constructed to be durable and to retain
their characteristic qualities under normal use conditions (CRFC §114130(a)). All
new and replacement food related and utensil related equipment shall be certified or
classified for sanitation by an American National Standards Institute (ANSI)
accredited certification program(CRFC §114130(b)) (STATE THIS ON PLANS). In
the absence of an applicable ANSI certified sanitation standard, food-related and utensilrelated equipment shall be evaluated for approval by the enforcement agency. All new
and replacement electrical appliances shall meet applicable Underwriters Laboratories
standards for electrical equipment as determined by an ANSI accredited certification
program (CRFC §114130(d)).
a. Materials that are used in the construction of utensils and food-contact surfaces
of equipment (such as show and display cases, counters, shelves, tables,
refrigeration equipment, sinks, and other equipment used in connection with
the preparation, service, and display of food) shall not allow the migration of
deleterious substances or impart colors, odors, or tastes to food and under normal
use conditions shall be safe, durable, corrosion-resistant, and nonabsorbent,
sufficient in weight and thickness to withstand repeated warewashing, finished to
have a smooth, easily cleanable surface, and resistant to pitting, chipping,
crazing, scratching, scoring, distortion, and decomposition (CRFC §114130.1),
b. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or
other food soiling or that require frequent cleaning shall be constructed of a
corrosion-resistant, nonabsorbent, and smooth material that allows easy
cleaning and to facilitate maintenance and free of unnecessary ledges,
projections, and crevices to allow for easy cleaning and to facilitate
maintenance (CRFC §114130.4).
c. Except for CIP equipment in operation before the effective date of this part,
CIP equipment shall meet the characteristics of a food contact surface and
shall be designed and constructed so that cleaning and sanitizing solutions
circulate throughout a fixed system and contact all interior food-contact
surfaces and the system is self-draining or capable of being completely drained
of cleaning and sanitizing solutions. CIP equipment that is not designed to be
disassembled for cleaning shall be designed with inspection access points to
ensure that all interior food-contact surfaces throughout the fixed system are
being effectively cleaned (CRFC §114130.5).
d. Except as specified in subdivision (b), copper and copper alloys such as brass
may not be used in contact with a food that has a pH below six, such as
vinegar, fruit juice, or wine, or for a fitting or tubing installed between a
backflow prevention device and a carbonator. Copper and copper alloys may
be used in contact with beer brewing ingredients that have a pH below six in
the prefermentation and fermentation steps of a beer brewing operation, such
as a brewpub or microbrewery (CRFC §114133).
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e. All equipment shall be placed on minimum six (6) inch high, NSF
International type metal legs; completely sealed in position on a four (4) inch
high continuously coved base or concrete curb; on approved casters; or
cantilevered from the wall in an approved manner (CRFC §114169(b)).
f. If soft drink, ice, or other dispensers are self-service by the customer, they are
dispensed from enclosed equipment that precludes exposure of the beverages
until they are dispensed at the nozzles. The dispensing equipment actuating lever
or mechanism and filling device of consumer self-service beverage dispensing
equipment shall be designed to prevent contact with the lip-contact surface of
glasses or cups that are refilled (CRFC §114065(b)).
g. Water type steam tables, steam kettles, woks, and other water using equipment
must have a fill faucet for replenishing/adding water to the device. These
devices also need to be properly drained to a floor sink with a legal air gap
separation. (INDICATE THIS ON PLANS).
30. SNEEZE GUARDS
Self-service displays of unpackaged foods or utensils are required to be shielded so as to
prevent "droplet" contamination from the customer. Food on display for self-service (i.e.cafeteria, buffet, salad bar service, food preparation equipment, and food preparation areas)
be protected from contamination by the use of packaging, counter, service line, or sneeze
guards that intercept a direct line between the consumer's mouth and the food being
displayed, containers with tight-fitting securely attached lids, display cases, mechanical
dispensers, or other effective means (CRFC §114060(a)). A properly designed "sneeze
guard" serves to intercept a direct line between the customers "mouth and nose zone" and
the food or utensils being displayed. (INDICATE SNEEZE GUARD DIMENSIONS ON
PLANS).
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