CONSTRUCTION AND EQUIPMENT STANDARDS
FOR CLASS II FOOD SERVICE ESTABLISHMENTS

Classifications of Food Establishments -> Class II

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:

  1. Food preparation, service and dishwashing area:  Floors shall be commercial grade vinyl composite tile or better, installed with a rubber cove base.
  2. Walk-in coolers: Floors shall be sealed concrete or better.
  3. Restroom:   Floors shall be commercial grade vinyl composite tile or better, installed with a rubber cove base.
  4. Dry storage rooms:  Floor surface shall be  sealed concrete, vinyl tile or better, installed with a rubber cove base.
  5. Any floor subject to excessive moisture may be required to be quarry tile ( i.e. under ice machine).
  6. An approved sealer shall be required at the floor/wall interface.

B. Wall Surface Requirements:

  1. Food preparation, service and dishwashing area:   Walls shall be Fiberglass Reinforced Polyester Panels (FRP), ceramic tile, or certain types of brick sealed  with light-colored  epoxy paint.  Such wall surfacing material shall extend to eight (8') or ceiling height.
  2. Walk-in cooler:   Walls shall be smooth, easily cleanable and capable of withstanding effects of low temperature and moisture (baked-on enamel coated steel, FRP, or equivalent).
  3. Restroom:   Walls shall be FRP, ceramic tile, or certain types of brick sealed with epoxy paint to a height of four feet (4').  Wall surfaces above the four foot (4') panel line shall be smooth, light-colored, and washable.
  4. Dry storage room:   Walls shall be smooth, light-colored, and washable.

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:
1 – 5 = 500 gallons
6 – 10 = 750 gallons
over 10 = 1,000 gallons

F. Sink Requirements:

  1. Wall mounted handwash lavatories shall be required and conveniently located in food preparation, service, and utensil washing areas.
  2. A free-standing stainless steel, three compartment sink with basins large enough to allow immersion of the largest utensil shall be installed in the dishwash area.
  3. A mop sink or curbed area with floor drain.
  4. A handwash lavatory is required to be located in or immediately adjacent to each restroom facility.

G. Equipment Specifications and Requirements:

  1. All food contact surfaces shall be stainless steel.
  2. Customer service and self service counters, food packaging areas, and similar areas shall be surfaced with stainless steel or a material that is smooth, non-absorbent, durable and easily cleanable as approved by the Health Authority. Formica shall not be allowed as a counter top in these areas.
  3. Soft drink syrup canisters or containers shall be situated six inch high non-corrosive racks or within non-corrosive pans with one inch curbs.
  4. Cabinets, tables, or other similar equipment made of wood, particle board, or formica shall not be allowed in areas subject to moisture, except that formica cabinets may be allowed in remote self service areas.
    Example:
    All counter tops under drink machines, coffee machines, juice machines etc. must have stainless steel or an approved surface ie. Corian
  5. Shelving and racks in walk-in coolers shall be stainless steel or epoxy coated, non-corrosive metal or equivalent as approved by the Health Authority.
  6. Shelving in the dry storage area shall be light-colored, epoxy or enamel painted wood if the storage area is not subject to moisture.  Alternate shelving may be required if the storage area becomes subject to moisture.
  7. Self-closing mechanisms shall be installed on all toilet room doors.

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.

OPERATING REQUIREMENTS

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.