Class VII Standards
Floor Surface Requirements
- Preparation, service and dishwashing area floors shall be commercial grade vinyl composite tile or equivalent floor covering as approved by the Health Authority. A rubber cove base is needed at the floor/wall interface.
- Restroom floors shall be quarry tile, ceramic tile, cement-based terrazzo tile, or an equivalent material as approved by the Health Authority. A four inch cove base of same material is needed at the floor/wall interface.
- Floors in dry storage areas shall be sealed concrete, vinyl tile or better. A rubber cove base is needed at the floor/wall interface. A more moisture resistant flooring will be required if the dry storage area is subject to moisture.
Wall Surface Requirements
- Food preparation, service, bar, 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 a minimum of eight feet (8’) in height.
- Toilet walls shall be fiberglass reinforced polyester panels (FRP), ceramic tile, or certain types of brick sealed with epoxy paint to a minimum height of four feet (4'). Wall surfaces above four feet shall be light colored, smooth and washable.
- Walls in dry storage rooms shall be smooth, light-colored and washable.
Ceiling Surface Requirements
Food preparation, service, bar, dishwashing 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, vinyl-coated panels, tape and bedded sheetrock with light-colored epoxy or gloss enamel paint or an equivalent material as approved by the Health Authority
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 â€“ 5 = 500 gallons
6 â€“ 10 = 750 gallons
over 10 = 1,000 gallons
- A mop sink or curbed area with a floor drain for the cleaning of mops or similar wet floor cleaning tools and disposal of mop water.
- A wall mounted handwash lavatory shall be installed and conveniently located in food preparation, service and utensil washing areas.
- Handwash lavatories is required to be located in or immediately adjacent to each restrooms.
- A three-compartment sink large enough to allow complete submersion of all food utensils shall be installed in all facilities where utensils too large to be cleaned by the automatic dishwasher are utilized. A three-compartment sink as described is required where no automatic dishwasher is used.
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.
Equipment Specifications and Requirements
- Food contact surfaces shall be stainless steel with the exception of certain approved polymer cutting boards. Consult the inspector on type of food preparation.
- Cabinets shall be installed with formica covered or sealed wood exterior surfaces and light- colored, enamel or epoxy-painted wood interiors.
- Counter tops in food preparation and utensil washing areas shall be formica or better. Counter tops exposed to excessive moisture or used for food contact shall be stainless steel.
- Shelving and racks not exposed to moisture shall be light colored epoxy or enamel painted wood or better. Shelving exposed to moisture shall be non-corrosive metal.
- Approved residential style dishwashers ( if triple sink is not used)
- Ventilation in food preparation areas shall meet fire code requirements.
- All restrooms shall be equipped with powered exhaust fans.
All light fixtures in food preparation, dishwashing and food service areas shall be equipped with protective covers.
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.)
A conditional food establishment permit may be issued to the new owner of an existing food establishment pending completion of plan review requirements.
Food Service Managers
A food service manager is required to be on duty during all food preparation and food service times (this will often require the day care 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.