PLANS REVIEW CHECKLIST
WHEN A FOOD SERVICE ESTABLISHMENT IS CONSTRUCTED OR EXTENSIVELY REMODELED, OR
WHEN AN EXISTING STRUCTURE IS CONVERTED FOR USE AS A FOOD SERVICE ESTABLISHMENT,
PROPERLY PREPARED PLANS AND SPECIFICATIONS FOR SUCH CONSTRUCTION, REMODELING, OR
ALTERATION, SHOWING LAYOUT, ARRANGEMENT, SIZE AND TYPE OF FIXED EQUIPMENT AND
FACILITIES, SHALL BE SUBMITTED TO THE HEALTH AUTHORITY FOR APPROVAL BEFORE SUCH
WORK IS BEGUN. PLANS SHOULD ALSO BE SUBMITTED TO THE CODES COMPLIANCE DEPARTMENT
IN CITY HALL FOR REVIEW AND APPROVAL.
PURPOSE:
1. TO INSURE COMPLIANCE WITH SANITARY REQUIREMENTS.
2. TO PREVENT ANY MISUNDERSTANDING BY ANYONE AS TO WHAT IS REQUIRED.
3. TO PREVENT ERRORS WHICH MIGHT LATER RESULT IN ADDITIONAL COST TO THE
OPERATOR.
THE PLANS REFERRED TO INCLUDE:
1.
2.
3.
4.
5.
FLOOR PLAN (to include all equipment, plumbing fixtures, restrooms, seating, walk-ins, etc.);
EQUIPMENT LIST (including make, model, and sizes( refrigerators, stoves, freezers, etc.);
PLUMBING DIAGRAM;
FINISH SCHEDULE (floors, walls and ceilings);
MENU.
IT IS PREFERRED THAT PLANS SHOULD BE THOSE OF A PROFESSIONAL ENGINEER OR ARCHITECT
RATHER THAN HAND DRAWN SKETCHES. REGARDLESS, ALL DRAWINGS MUST BE TO SCALE. ONCE
SUBMITTED AND ANY APPLICABLE PLAN REVIEW FEES ARE PAID A LETTER WILL BE SENT TO THE
SUBMITTER STATING WHAT DEFICIENCIES WERE FOUND IN THE SUBMISSION. IN SOME
SITUATIONS, RE-SUBMISSION OF PLANS MAY BE REQUIRED WITHIN TWO WEEKS AFTER
SUBMISSION. OTHERWISE IT IS THE RESPONSIBILITY OF THE ESTABLISHMENT OWNER TO
ADDRESS ALL OF THE DEFICIENCIES DURING CONSTRUCTION THAT ARE DETAILED WITHIN THE
REVIEW LETTER.
PLEASE COMPLETE AND RETURN
INFORMATION SHEET FOR FOOD SERVICE PLAN REVIEW
The purpose for the review and approval of plans before the work begins is: (1) to insure compliance with sanitary
requirements: (2) to prevent misunderstanding by the operator as to what is required; (3) to prevent errors which
might later result in additional cost to the operator.
As a minimum, the owner shall provide a floor plan of the entire establishment to scale which shows the layout of the
rooms, including storage rooms, and the proposed location of lights, plumbing and all fixed equipment. In addition,
the proposed location of kitchen equipment such as refrigerators, stoves, hoods, sinks, dishwashing machines, slicers,
etc. should be shown as well as an overall site plan showing the parking lot and trash disposal areas.
The following plan review is suggested as a guide, which can be used to assure that all areas of the physical facilities
and equipment to be installed in the establishment are given proper consideration for compliance with required
criteria.
Name of Establishment_________________________________________________________________
Address__________________________________________________ Phone______________________
Owner/Contact person__________________________________________________________________
Home Address_________________________________________________________________________
Phone_____________________________________ Seating Capacity_____________________________
Is information complete? (Check items submitted, items in BOLD are required)
________Floor Plan
_______ Finish Schedule
________Equipment List
_______ Seating
________ Menu
_______ Other (specify)
What type of water supply is to be provided?
Public________
Private (well)___________
If private (well), has it been approved by the Health Department?
Yes________
No_________
Date_______________________________
What type of sewage system is to be provided?
Public_______
Private (septic tank)___________
If private (septic tank), has it been approved by the Health Department?
Yes________
No__________
Date_______________________________
The following questions are to enable both the food service establishment owner and the Health Department to
determine the acceptability of the establishment facilities. Circle your answer and fill in the blanks where needed.
I. Equipment
1. A complete list of all equipment, with manufacturer’s name and model number, must be submitted with the floor
plans.
Has a list of all equipment been submitted?
Yes
No
2. All equipment must be approved by ANSI (American National Standards Institute) or be equivalent to that.
Has all equipment been so approved or equivalent?
Yes
No
3. All floor or wall mounted equipment must be properly installed on either six (6) inch legs or sealed to the
floor/wall.
How will floor mounted equipment be installed?
On 6 inch legs
OR
Sealed to the floor
How will wall mounted equipment be installed?
Sealed to the wall OR Other ________________
4. Counter/table top equipment must be either on four (4) inch legs, sealed to the counter or must be easily movable.
How will counter top equipment be mounted?
On 4 inch legs
OR
Sealed to the counter
OR
Easily movable
5. A sink with three compartments (not 2 and not 4) must be provided and used.
Manual cleaning and sanitizing of equipment and utensils shall include three successive steps; 1) washing, 2)
rinsing, and 3) sanitizing. The sinks must be large enough to fit the largest pot, pan or utensil.
Has a 3 compartment sink of sufficient size been provided?
Yes
No
6. A minimum of two (2) drain boards, one on each side of the 3 compartment sink of adequate size (12-18”) must be
provided.
Have 2 drainboards been provided as required?
How large are the drainboards?
Yes
_____________ inches wide
No
________________ inches long
7. If a mechanical dishwasher is to be used, it must be approved by the Health Department.
If using a mechanical dishwasher, list below the manufacturer's name and model number below:
Dish Machine ____________________________
Sanitizer Type:
High Temperature OR
Chemical
If it is a high temperature sanitizer please provide the manufacturer and model number of that also:
Booster Heater________________________________________________________
II. Storage Areas
1. All shelving must be constructed so that the bottom shelf is at least six (6) inches above the floor to allow the areas
under the shelving to be easily accessed for cleaning with brooms and mops.
Is all shelving constructed as required (6 inches above the floor)?
Yes
No
2. Separate storage areas (cabinets, rooms, etc.) must be provided for the proper, safe storage of poisonous chemicals
and cleaning materials.
Are separate areas provided for storage of poisonous/cleaning materials?
Yes
No
3.
Sufficient refrigeration and hot holding facilities must be provided to assure the maintenance of proper
temperatures in all potentially hazardous foods.
Have enough refrigeration and hot holding facilities been provided?
Yes
No
4. Clothes washers and dryers, when in a food establishment, must be installed in separate rooms from where food is
prepared.
Are there any laundry facilities (washer and/or dryer) present in establishment?
Yes
No
III. Plumbing
1. Is all water-supplied equipment installed to prevent back siphonage?
Yes
No
2. Is all plumbing installed in accordance with the plumbing code?
Yes
No
3. Are any sewer lines exposed over food preparation or storage areas?
Yes
No
4. A mop sink is required. Has a mop sink been provided?
Yes
No
IV. Handwashing Facilities
1. Handsinks must be provided in all food preparation, food handling areas, bars, waitress areas and in all
dishwashing areas. They must be easily accessible to all employees in those areas. The Health Department will make
the final determination as to whether sufficient number(s) of handsinks are provided and whether they are located
properly.
2. Are handsinks provided in the following areas? Please indicate yes, no or NA and how many sinks are present.
Kitchen _______________ Dishwashing Area _________________ Restroom(s) __________________
Bar(s) _________________ Waitress Station(s) _________________
3. Each handsink must have hot and cold running water through a mixing faucet, soap and paper towels in a
dispenser or another approved hand-drying devices.
What type of hand drying method will you provide?
_______________________________
V. Toilet Facilities
1. Are employee restrooms conveniently located?
Yes
No
2. Are restroom doors self-closing?
Yes
No
3. Are public toilets provided?
For each sex?
Yes
Yes
No
No
4. Are handsinks provided in each restroom?
Yes
No
5. Are lockers or storage areas provided for the proper
storage of employees' personal belongings
(coats, purses, etc.) outside the food areas?
Yes
No
VI. Floors
1. Floors must be constructed of grease resistant, impervious, and easily cleanable materials in the kitchen and
restrooms.
What materials will be used to cover/construct the floors?
List materials used in the following areas:
Kitchen _____________________________
Restrooms ___________________________
Dining ______________________________
Storage ______________________________
2. Are floors graded to drain, if drains are provided?
Yes
No
3. Is the floor wall juncture coved?
Yes
No
VII. Walls and Ceilings
1. Walls and ceilings in the kitchen, storerooms, food preparation areas and restrooms must be constructed of light
color, smooth, and easily cleanable materials?
List materials used on the walls in the following areas:
Kitchen ____________________________ Restrooms ___________________________
Food preparation _______________________ Storage _______________________________
List materials used on the ceiling in the following areas:
Kitchen _____________________________________
Restrooms _______________________________
Food Preparation ______________________________
Storage _________________________________
2. Is the ceiling constructed so that no overhead beams or piping is exposed in food storage or food preparation
areas?
Yes
No
VIII. Lighting
1. At least 50 foot-candles of light must be provided over all working surfaces in food preparation areas to include
grills and woks. Has sufficient lighting been provided in these areas?
Yes
No
2. At least 20 foot-candles must be provided 30 inches above floor in utensil washing and restroom areas.
Has sufficient lighting been provided in these areas?
Yes
No
3. At least 10 foot-candles must be provided in all storage areas and walk-in refrigerators. To accomplish this
fluorescent lights must be provided in walk-in refrigerators and freezers.
Has sufficient lighting been provided in these areas?
Yes
No
4. All lights in all food preparation, food service and food storage areas must be properly shielded to prevent
contamination of food in case of breakage. Are light shields provided in all areas where food is prepared,
served or stored?
Yes
No
IX. Garbage and Refuse
1. Is a refuse storage room provided? If there is it must be constructed of easily cleanable, non-absorbent, washable
materials and be large enough to store all containers as needed.
Is your refuse room constructed of easily cleanable,
non-absorbent and washable materials?
2. Is an outdoor storage area provided?
Yes
No
Yes
No
3. This would be an area used for the storage of a dumpster, grease barrel or mobile toter. These areas must be easily
cleanable and be made of concrete or asphalt.
Is the outdoor storage area easily cleanable and made of concrete or asphalt?
Yes
No
4. Are container washing facilities provided?
Yes
No
6. Insect and Rodent Control
1. All outer openings (doors and windows) must be properly protected by using of doors that are self closing, screens,
and/or air curtains. Screen doors must open outward.
Are all outer openings protected as required?
Yes
Are outer doors and drive-through windows self-closing?
No
Yes
No
2. All floors, walls and ceilings must be properly finished and sealed around ducts, pipes, and cables that lead to the
outside?
Are all holes and/or gaps in floors walls and ceilings properly sealed?
VI.
Yes
No
Smoking
1. Is a separate room available for smoking?
Yes
No
2. Is the ventilation system in the smoking room separate from the non smoking ventilation system? Yes
If no, in accordance with State law, a separate ventilation system must be installed and must be
adequate enough to keep smoke from entering the non smoking section.
Plans Received By______________________________________
Date _______________________
No