CONSTRUCTION AND EQUIPMENT STANDARDS
Establishments serving pre-packaged potentially hazardous foods and open PHF limited to hot dogs or open non-potentially hazardous foods; including convenience type stores with hot dog sales, bulk candy stores, coffee shops, ice bagging etc. ( Light Preparation)
A. Floor Surface Requirements:
B. Wall Surface Requirements:
C. Ceiling Requirements:
Ceilings shall be of light color, smooth, relatively non-absorbent, durable, and easily-cleanable. Ceiling materials may be washable vinyl-coated gypsum drop-in panels, vinyl-coated panels, taped and bedded sheetrock with light-colored epoxy or enamel paint, or an equivalent material as approved by the Health Authority.
D. Floor Drain Requirements:
Floor drains shall be required in the following areas: All restrooms, dish wash areas, service area(s), bars, and food preparation areas. A variance may be applied for regarding floor drains if no lapse in occupancy occurs between ownership changes.
E. Grease Interceptor or Trap Requirements:
Grease interceptor or trap must be exterior to the facility. Grease interceptor or trap is to be sized by the number of plumbing fixtures as follows:
F. Sink Requirements:
G. Equipment Specifications and Requirements:
H. Vermin Control Requirements:Outside openings shall be protected against the entrance of insects by tight-fitting, self-closing doors, closed windows, screening, controlled air currents, or other means
I. Ventilation Requirements:
All restrooms shall have powered exhaust fans installed.
J. Lighting Requirements:
All light fixtures in food preparation, dishwashing and food service areas shall be equipped with protective covers.
K. Plan Review:
When a food establishment is hereafter constructed, extensively remodeled, changes ownership, significantly changes the menu as determined by the Health Authority, or when an existing structure is converted for use as a food establishment, properly prepared plans and specifications for such construction, remodeled, or alteration showing layout, arrangement, and construction materials of work areas and the location, size, and types of fixed equipment and facilities shall be submitted to the Health Authority for approval before such work is begun. (One of the four sets of plans submitted to Building Inspection will be forwarded to the Health Inspection Division.)
L. Conditional Permit:
A conditional food establishment permit may be issued to the new owner of an existing food establishment pending completion of plan review requirements as specified in.
Food Service Managers:
A food service manager is required to be on duty during all hours of operation (this will often require the store to have more than one employee who is certified). The employee will need to attend a State approved course (offered by a private company) upon completion of this course they will receive a certificate of completion and then will register with the Health Inspection Division for a fee of $40.00.
Food Handler Cards:
All employees will be required to have a food handler's card within 30 days of their hire date. The food handlers class is conducted by the Health Inspection Division (contact our department for class times and dates 216-8138). We offer English and Spanish classes on a monthly basis.