CONSTRUCTION AND EQUIPMENT STANDARDS
FOR CLASS III FOOD SERVICE ESTABLISHMENTS

Classifications of Food Establishments -> Class III

Establishments selling prepackaged product and non-potentially hazardous self serve beverages such as soft drinks, coffee, juices etc. Pre-made popcorn will be allowed. Food Handler Cards are required if any open product is sold.

A. Floor Surface Requirements:

All floors shall be sealed concrete, vinyl composite tile or an equivalent as approved by the Health Authority. An approved sealer shall be required at the floor/wall interface.

B. Wall Surface Requirements:

  1. Dry storage area: Walls shall be smooth light-colored, washable and easily cleanable.
  2. Walk-in cooler: Walls and ceilings shall be smooth, easily cleanable and capable of withstanding effects of low temperature and moisture (baked-on enamel coated steel, Fiberglass Reinforced Polyester Panel or equivalent).
  3. Restroom: Walls shall be of any smooth, light-colored, washable material as approved by the Health Authority.
  4. Areas exposed to moisture: Walls shall be durable and easily cleanable (i.e. FRP= fiberglass reinforcement panels)
    Example of areas: wall behind drink machines, double sink and mop sink.

C. Ceiling Surface Requirements:

Ceilings shall be of light color, smooth, relatively non-absorbent, durable, and easily-cleanable. Ceiling materials may be washable 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. 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.

F. Sink Requirements:

  1. A three-compartment, free-standing, stainless steel sink shall be installed.
  2. Handwash lavatories with hot and cold running water shall be installed in the restroom or immediately adjacent to the restroom.
  3. A mop sink or curbed area with floor drain.

G. Equipment Specifications and Requirements:

  1. 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.

  2. Soft drink syrup canisters or containers shall be situated six inch high non-corrosive racks or within non-corrosive pans with one inch curbs.

  3. 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 (i.e., Corian)
  4. 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.
  5. 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.
  6. Self-closing mechanisms shall be installed on all restroom doors.

H. Ventilation Requirements:

All restrooms shall have powered exhaust fans installed.

I.     Lighting Requirements:

All light fixtures in dishwashing and food service areas (above drink dispensers) shall be equipped with protective covers.

J. 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, remodeling, 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.)

K. 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.

L. Food Handler Cards are required if any open product is sold::

If any open product is sold: employees will be required to have a food handler cards 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 972-216-8138). We offer English and Spanish classes on a monthly basis. Employees who are not required to have food handler cards are host/hostess, cashiers, or pizza delivery drivers that only deliver (these employees should have no direct contact with open product).