Class I Standards

Establishments involved with the preparation of potentially hazardous foods (PHF) and non PHF's from scratch; including full service restaurants, fast food restaurants, deli, bakeries, donut shops, sandwich shops, yogurt shops etc. (Heavy Preparation)

Construction Requirements

Floor Surface Requirements

  1. Food preparation, dish wash, bar and service areas: Floors shall be quarry tile, cement-based terrazzo tile, or equivalent floor covering as approved by the Health Authority, with a minimum four inch (4") tile base.
  2. Dry storage rooms: Floors shall be sealed concrete, vinyl tile or better, with a rubber cove base. (If dry storage area is located in kitchen or dish wash areas, or subject to excessive moisture, floor shall be as specified above for food prep areas.)
  3. Walk-in coolers: Floors shall be quarry tile or an equivalent material as approved by the Health Authority.
  4. Walk-in freezers: Floors shall be sealed concrete or better.
  5. Restroom facilities: Floors shall be quarry tile, ceramic tile, cement-based terrazzo tile, or an equivalent material as approved by the Health Authority, with a minimum four inch (4") tile base.
  6. An approved sealer shall be required at the floor/wall interface.

Wall Surface Requirements

  1. Food preparation, service, bar, and dish-washing 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 a minimum of eight feet (8') in height.
  2. Walk-in cooler: Walls shall be smooth, easily cleanable and capable of withstanding effects of low temperatures 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 minimum height of four feet (4'). Wall surfaces above the paneling or tile shall be light-colored, smooth, and washable.
  4. Dry storage area: Wall surfaces shall be smooth, easily-cleanable, and washable.

Ceiling Surface Requirements

Food preparation, service, bar, dish-washing area, dry storage and all restroom ceilings shall be light-colored, smooth, relatively nonabsorbent, durable, and easily-cleanable. Examples of materials may be washable vinyl-coated gypsum drop-in panels, tape and bedded sheetrock with light-colored epoxy or gloss enamel paint or an equivalent material as approved by the Health Authority. Ceiling above remote self service areas above 8’ need not meet this requirement.

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.

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

Sink and Dishwashing Requirements

  1. A mop sink or curbed area with a floor drain shall be installed for the cleaning of mops or similar wet floor cleaning tools and disposal of mop water.
  2. Wall mounted hand-wash lavatories shall be installed and conveniently located in food preparation, service, waitress, and utensil washing areas. Conveniently located = located so as to be no more than twenty-five unobstructed feet from all food preparation and service areas.
  3. A hand-wash lavatory shall be in or immediately adjacent to each restroom facility.
  4. A free-standing, stainless steel, three-compartment sink with basins large enough to allow immersion of the largest utensil shall be installed in the dish-wash area if all kitchen utensils cannot be sanitized in the commercial dishwasher.
  5. A free-standing, stainless steel, four compartment sink shall be required in bar areas if all glassware is not sanitized in a commercial dishwasher.
  6. If reusable tableware is to be used in the facility, a commercial dishwasher is required with a final rinse temperature of 180° F or an approved chlorine residual.

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. Take-out windows and non-overhead type receiving doors shall have automatically activated air curtains or other approved mechanical insect control devices.

Equipment Specifications and Requirements

  1. All food contact surfaces including preparation and packaging surfaces shall be stainless steel.
  2. Cabinets, tables, or other similar equipment made of wood, particle board, or Formica shall not be allowed in food preparation, food service, or dishwashing and waitress areas.
  3. Front customer service counter tops and service window counter tops shall be Formica or better. Counter tops subject to moisture from ice bins or drink dispensers, or counter tops exposed to food contact shall be stainless steel. Cabinets and shelving under front customer service and self service counter shall be sealed, smooth and easily cleanable. Any shelving exposed to moisture shall be non-corrosive metal.
  4. Soft drink syrup canisters shall be stored and installed on six inch (6") high, non-corrosive metal racks or in stainless steel service counter shelves.
  5. Shelving and racks in food preparation, dishwashing and service areas shall be commercial, food service grade, non-corrosive metal. Shelving in dry storage remote from food prep, utensil washing and service areas, and not subject to moisture, shall be light colored, epoxy or enamel painted wood or better.
  6. Shelving and racks in walk-in coolers shall be stainless steel, epoxy coated, non-corrosive metal or equivalent.
  7. Shelving in bars shall be sealed, smooth and easily cleanable. Shelving exposed to moisture shall be non-corrosive metal.
  8. All restroom doors shall have self-closing devices.

Ventilation Requirements

  1. All restrooms shall have powered exhaust fans installed.
  2. Ventilation in food areas shall meet fire code requirements.

Lighting Requirements

All light fixtures in food preparation, dishwashing and food service areas shall be equipped with protective covers.

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.)

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.

Operation 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.

Food Handler Cards

All employees will be required to have a food handler's card within 30 days of their hire date.  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).