PLAN REVIEW CHECKLIST ITEMS

Transcription

1 PLAN REVIEW CHECKLIST ITEMS 1. A complete list of proposed foods and beverages to be prepared or served must be submitted. This item is necessary for the Department to evaluate the adequacy of the facilities and equipment proposed. 2. The following room finishes shall be used throughout the food preparation, food service, opened food storage, dishwashing, handwashing, toilet, janitorial, and laundry areas. These room finishes are also required for the following storage areas: dry food, equipment/utensil, and single service items. A. The floor surfaces shall be constructed of smooth, durable, nonabsorbent, easily cleanable materials. Recommended surfaces are: quarry tile, VCT tile, ceramic floor tile, or terrazzo Tile grout shall be a water-resistant material, such as Hydroment or epoxy, not exceeding 1/4-inch wide and installed flush with the tile (brushed grout). Abrasive and non-skid quarry tile is only permitted in walkways and is not permitted beneath equipment. These floor surfaces shall also be used under and for three (3) feet surrounding salad bars, buffet lines or similar areas, wait stations, ice machines and janitor sinks. Sealed concrete is prohibited in walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, handwashing areas, janitorial areas, laundry areas, interior garbage and refuse areas, storage rooms, and areas subject to flushing or spray cleaning methods, or areas subject to moisture. Concrete, sealed or unsealed, is prohibited where food product packages, containers, or cases in those areas are opened. Sealed concrete is permitted in areas used exclusively for refuse storage. The floor and wall junctures shall be coved and sealed. The base material shall correspond with the floor material. B. The wall surfaces shall be constructed of smooth, durable, nonabsorbent, easily cleanable materials. Acceptable surfaces are: ceramic tile, stainless steel, sealed and enamel painted sheet rock, 1/8-inch solid fiberglass reinforced plastic panels (FRP), or

2 sealed and epoxy painted concrete/cement block. These surfaces must be installed to a minimum height of eight (8) feet above the floor, except required wall finish material shall be at least four (4) feet high in toilet rooms. The back underbar area shall be constructed with an acceptable wall surface material. The underbar area of the espresso bar shall be constructed with an acceptable wall surface material, or factory applied plastic laminate. C. The ceiling surfaces shall be constructed of smooth, durable, nonabsorbent, non-perforated, easily cleanable materials. Vinyl coated ceiling tiles are acceptable. D. The bar shall be constructed with minimum 2x6-inch water-resistant wood enclosing all plumbing and electrical utilities. A sanitary, integral coved base constructed of the same material as the floor is required. 3. All food equipment utilized in a licensed establishment, including custom fabricated work, must meet the standards of the American National Standards Institute (ANSI) and/or approved by the Department. These standards shall be determined by American National Standards Institute (ANSI) Z34.1 accredited independent entity, including Underwriter Laboratory (UL) or Intertek Testing Services (formerly Edison Testing-ETL). This includes used equipment or remodeling of existing equipment. Identify any equipment which has been previously used. All bakery equipment must comply with the standards developed by the Bakery Industry Sanitation Standards Committee (BISSC). Retail shelving and refrigeration and freezer display cases shall be designed for commercial use and shall be constructed to be durable and to retain their characteristic qualities under normal use conditions. The make, model number and cut sheet for the following equipment must be provided for confirmation that it meets ANSI Standards and/or approved by the Department. Identify custom fabricated equipment with the name and address of the fabricator. Shop drawings must be provided for custom fabricated equipment indicating the construction details. Item Description 4. All floor-mounted equipment shall be installed to be easily cleanable. The following methods are acceptable: easily movable (i.e. weighing less than 30 pounds),

3 mounted on 6- inch sanitary legs or casters, sealed atop a solid masonry base, or installed with sufficient space surrounding to allow cleaning in place (CIP). Reach-in refrigerators and freezers shall be installed on legs or casters, as shall all coolers and equipment in bar areas. 5. All service counters and other millwork surfaces shall be protected with stainless steel, plastic laminate, or equivalent, covering all exposed wood. In areas where food equipment involves heat or moisture, or where food comes in contact with the surface, a stainless steel finish or approved equivalent material is required. Solid surfaces for food contact, such Corian or Gibraltor shall be constructed by a fabricator listed by an approved third-party testing agency. All service counters or other millwork surfaces shall be protected with stainless steel, plastic laminate, or approved solid surface material covering all exposed wood. Finished hardwood may be acceptable on a limited basis for decorative purposes on service and display area equipment. Cutouts in the millwork shall be sealed by the fabricator in an approved method. Food prep or utensil washing sinks shall not be installed in plastic laminated countertops. All counters and cabinetry shall be on 6-inch sanitary legs, or on a solid masonry base. Enclosed hollow bases are not permitted. 6. All counter equipment shall be installed so as to be easily cleanable. The following methods are acceptable: easily movable sealed to the counter or mounted on 4-inch sanitary legs. 7. All junctures between the wall surface and the edges of attached equipment as well as all annular openings around pipes or other conduits where they pass through walls and floor shall be sealed with an approved caulk/sealing compound. All exposed utility service lines and pipes must be installed in a way which does not obstruct or prevent cleaning of the floor. Exposed horizontal utility pipes and lines are not permitted on the floor. 8. Conduit pipes for beverage lines under the floor shall extend at least four (4) inches above the finished floor elevation at both ends. The annular opening between the beverage lines and the conduit pipe shall be sealed at both ends with a hard (plaster of Paris) material and then provided with a cleanable finish. 9. All gas fired equipment shall be equipped with quick disconnects and be mounted on casters, or be so installed as to allow thorough cleaning in place.

4 10. A minimum width of 36 inches of aisle space is recommended in kitchen and waits station design. When there are two opposing work stations, a space of 42 inches is recommended. 11. The space between the ceiling and the top of the walk-in refrigerator or walk-in freezer shall be effectively closed with a fixed or removable panel. The panel shall be louvered to provide ventilation for the compressor if necessary. 12. Condensate from refrigeration equipment shall be drained to a floor drain located outside of the unit, or shall be equipped with an evaporator pan. There shall be no floor drains located inside a cooler. 13. Mechanical refrigeration is required to maintain all potentially hazardous foods at 41 F or below. Freezers shall hold foods at 0 F. or less. A numerically scaled thermometer shall be provided for each refrigeration/freezer unit and located in the warmest part of the unit. Equipment shall meet the ANSI Standards and/or approved by the Department. 14. All salad bars, food bars, prep top coolers and/or similar top opening coolers shall meet ANSI Standards and/or approved by the Department. The equipment must maintain potentially hazardous food at 41ºF. or below. 15. The food shield at the salad bar/buffet must be constructed of transparent material constructed of tempered glass, safety glass, or clear, transparent, shatter-resistant plastic. The exposed ends of the salad bar/buffet must be protected from contamination by patrons by installing full-length side shields or panels. 16. All exposed wood areas of the custom fabricated salad bar/buffet, including interior areas, shall be covered with a pressure-laminated plastic material meeting the requirements of ANSI Standards and/or approved by the Department. All hard grain decor wood (e.g. oak) shall be properly sealed with a polyurethane varnish-like material. A notice must be posted at the self-service food area to notify consumers that soiled tableware and single service utensils may not be re-used. For example: "Please take a clean plate for each trip to the salad bar". 17. Approved dispensers shall be installed for proper storage and dispensing of single-service items (e.g. cups, straws, toothpicks). 18. Food preparation which requires washing or rinsing of a food product must be done in an approved culinary/food preparation sink. If raw meat (beef, pork, poultry, seafood) AND raw vegetables will be thawed or washed, a doublecompartment sink, or two (2) single-compartment stainless steel sinks shall be

5 installed. If only raw meat OR raw vegetables will be thawed or washed, only one (1) single-compartment, stainless steel sink shall be installed. Utensil washing and hand washing sinks are designed approved and restricted to their respective purposes and may not be used for any food preparation. 19. Exhaust ventilation systems shall comply with the following requirements: 20. A. All exhaust ventilation systems, including custom fabricated work, shall meet the standards of ANSI Standards and/or approved by the Department. All exhaust ventilation systems shall also be designed, constructed, installed, and operated in accordance with the Wisconsin Uniform Building, Mechanical, and Fire Codes. B. A Type I hood and duct system shall be installed for any equipment or cooking process which: is used for initial cooking; produces smoke or grease vapors; uses oil as the cooking medium; or burns solid fuel (e.g. wood, charcoal, mesquite). A Type I system shall include stainless steel, baffled grease extractors. Mesh grease filters are not permitted. C. A six (6) inch overhang of the final cooking equipment installation is required on all sides not abutting a wall surface, unless the hood is a backdraft (low sidewall) style. An 18-inch overhang is required on all openable sides of dishmachines, unless exhausted vestibules are installed on conveyor-type machines. D. The walls below any hood shall be covered with ceramic wall tile or stainless steel properly installed from the base of the hood to the coved baseboard. E. If a shelf or other equipment (such as a salamander or cheesemelter) will be installed over cooking equipment, an angled or coved deflector constructed of stainless steel shall be installed according to NSF standards. F. A ventilation test report, indicating the ventilation system is balanced, must be submitted to this Section for review and approval before a food service license will be issued. 20. Provide effective shielding or shatter resistant bulbs for all light fixtures over exposed food storage, food preparation, food display facilities, clean equipment, utensils and linens, and unwrapped single-service or single-use articles.

6 The following illuminations shall be provided: at least 10fc (foot candles) of light intensity at a distance of 30 inches from the floor in the walk-in refrigeration units, dry food storage areas, and during periods of cleaning at least 20 fc at a distance of 30 inches from the floor for areas where food is provided for consumer self service, including buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment including reach-in and under counter refrigerators, in utensil storage areas, in areas behind a bar used for warewashing, and toilet rooms at least 50 fc for areas where food employees are working with food utensils and equipment where safety is a factor and in areas used for warewashing 21. Handwashing facilities in the food preparation and utensil-washing areas shall comply with the following requirements: A. Handwashing facilities shall be supplied with dispensable soap, fingernail brush, single-service (disposable) paper towels. B. Hot and cold running water shall be provided under pressure, and shall be tempered by means of a mixing valve or combination faucet. Water shall be provided at a temperature of at least 110ºF. C. All handsinks must be equipped with stainless steel splash guards a minimum of 12 inches high on any side located within 18 inches of a food preparation, food or utensil storage, or utensil washing area. It is recommended that the fabricator provide rolled edges on the splash guard to prevent employee injuries or cuts. D. Any self-closing, slow closing or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Wrist or foot activated faucets and automatic faucets are recommended. E. Handwashing facilities shall be located in a manner to make them accessible at all times. No other equipment may be installed in front of handwashing sinks. 22. The following are requirements for mechanical dishwashers: A. A suitable, readily accessible pressure gauge shall be provided with a valve immediately adjacent to the supply side of the control valve in the line carrying final rinse water to the dishwashing machine. This is applicable to both high and low temperature machines. B. A visual or audible warning device shall be installed on the sanitizing agent feed line on low temperature machines to indicate when the sanitizer is not being dispensed. C. A ventilation canopy hood (type II hood) shall be required over each dishwashing machine, except for approved undercounter dishwashing machine installations.

7 D. Storage space shall be provided to facilitate the air drying of all dishes, utensils, equipment, etc. after sanitizing. The following space allotments shall be provided: a minimum of five (5) rack spaces for low temperature chemical sanitizing, or a minimum of three (3) rack spaces for high temperature hot water sanitizing. 23. A mop sink, either a wall mount or floor curb type, shall be provided in a location readily accessible to the facility. If the custodial sink faucet is threaded it shall be equipped with a vacuum breaker/anti-siphonage device. The vacuum breaker/anti-siphonage device shall be pressure-rated if a shut-off valve will be installed downstream (including the end of a hose), or may be of the atmospheric type if no shut-off valve is located downstream. One of the following will be acceptable: an in-line vacuum breaker a faucet with a built-in vacuum breaker, or a threaded faucet/hose anti-siphonage device. The custodial sink shall be equipped with a mop drying rack above the sink to accommodate the drying of mops. 24. The water heater shall comply with ANSI Standards and/or approved by the Department. The hot water generating system shall be adequately sized to meet the hot water demands of the establishment. 25. If a grease interceptor or grease trap is required by the city building official, it shall be mounted flush with the floor in an accessible location for maintenance. The lid shall be water-tight and securely fastened in place. Under no circumstances shall a grease removal device be installed above the floor. 26. Equipment connected to the potable water supply shall be protected from back-siphonage. Equipment with submerged inlet lines (dishmachine, garbage disposal, steam table, urinal, etc.) shall be equipped with an approved backflow preventer. Toilets shall be equipped with an anti-siphonage ballcock assembly. All threaded hose bib connections shall be equipped with an atmospheric vacuum breaker if no shutoff valve will be located downstream, or a pressure vacuum breaker if a shutoff valve will be located downstream. The water line serving a dipper well shall be permanently installed with an air gap on the water line entering the fixture. 27. The water supply line to the post-mix carbonated beverage system shall be protected from backflow/siphonage. The following three stainless steel backflow preventers have been determined by the Minnesota Department of Health to be acceptable for use on the inlet to carbonators which are part of postmix carbonated beverage systems.

8 The backflow preventer is to be located in the water line to the carbonator, preferably between the pump and the carbonator. However, in units which have the pump within an enclosure with the carbonator, the backflow preventer should be located in an accessible and visible location outside the enclosure. There shall be no copper tubing after the backflow preventer. 28. Ice shall be stored in containers meeting NSF standards made of stainless steel and covered to prevent contamination of the ice. The drain line from the ice bin shall be air-gapped to the sewer line. Water taps and beverage-dispensing heads shall not be installed above the ice bin unless a drained drip tray is installed. Cold plates, if installed, shall be designed and constructed to be an integral part of the ice bin. Separate cold plates are prohibited. 29. All overhead glass storage at bars shall be shielded or separated from customers on the bottom, front and sides. 30. Beverage dispensing guns and drains shall not be installed directly over food, ice or clean glassware. They shall be properly drained. 31. All automatic detergent, sanitizer, or other chemical faucet dispensers shall be protected from backflow or back-siphonage. The protection may be by an internal backflow/back-siphonage device as in the DEMA Model 153 or 154 dispensers or by an external device between the dispenser and faucet as with the DEMA Model 151, 152 or 167 dispensers. 32. Equipment shall be protected from the backflow of sewage through the use of indirect, safe-wasted connections. Equipment in this category includes ice bins and ice machines. 33. Self-service beverage dispensers shall be designed to prevent contact between the rim of the cup and the beverage system. Ensure that labels are displayed at the self service beverage dispenser to include: name beverage, any artificial coloring and listing of preservatives and their functions. Note that bag-in-box storage racks must meet NSF standards. 34. Vending machines and machines used to dispense water shall meet ANSI Standards and/or approved by the Department. or meet the standards of the National Automatic Merchandising Association (NAMA). A machine used to vend food located outside shall be provided with overhead protection.

9 35. The bulk food modules must be installed so as to be easily cleanable. The following methods are acceptable: easily movable sealed in place at all equipment junctures The bulk food display module surfaces must be smooth, easily cleanable, nonabsorbent, and durable. The bulk food product modules require proper labeling. The modules must be conspicuously labeled with the common name of the product, a list of ingredients in order of predominance, and a declaration of artificial color or flavor and any chemical preservatives contained in the product. Any required nutritional labeling must be available on site. Compliance may be accomplished with labeling on the bins, placards above the bins, or use of a booklet with product ingredients located at the bin site. A sign must be conspicuously posted advising the consumer to use the utensil provided and not to consume food on the premises. The dispensing utensil must be secured in a manner that precludes potential from consumer contamination. Appropriate placards must be posted at self service bakery cases instructing the customer to use the tissues or tongs provided and to indicate that some bakery products may contain FD&C Yellow No Adequate shelving shall be provided to ensure that no food products, utensils, or disposable products are stored less than six (6) inches off the floor. Shelving shall be constructed to meet ANSI Standards and/or approved by the Department. Shelving shall be assembled so that the bottom shelf is at least six (6) inches above the floor. Plastic laminate, if used, shall cover all exposed wood surfaces. Bare wood shelving is not permitted. Additionally, food, utensil, and single-service article storage shall not be located under exposed or unprotected sewer or water lines except for automatic fire protection sprinkler heads and lines. Provide a separate approved area for the temporary storage of products held for return, including damaged, spoiled or recalled products. 37. Shelving in all coolers and freezers must meet ANSI Standards and/or approved by the Department and be constructed of approved stainless steel, factory pre-coated epoxy (e.g. Metroseal ), or other approved material designed for this type of environment. Chrome or zinc-plated shelving without an approved factory-applied hard-baked protective coating is not approved for this purpose. Shelving in walk-in coolers and freezers shall be assembled so that the bottom shelf is at least six (6) inches above the floor. 38. Separate storage areas shall be provided for the following toxic chemical products:

10 detergents, degreasers, and other cleaners pesticides These areas shall be segregated away from food preparation, food and/or equipment storage areas. 39. A storage area for coats, purses, and other personal belongings shall be provided. This area shall be segregated away from food preparation, food or utensil/equipment storage, and dishwashing areas. The storage area must be of sufficient size to accommodate the maximum number of employees on duty at any one time. Lockers, if installed, shall be constructed with a sloped top and installed in one of the following methods: installed atop a solid masonry base; installed on legs at least six (6) inches high: or anchored to the wall and installed at least six (6) inches above the floor. 40. Separate employee toilet facilities shall be provided for each gender when five (5) or more employees may be on duty at any one time. 41. Toilet rooms shall comply with the following requirements: A. Hot and cold running water must be provided under pressure, and must be tempered by means of a mixing valve or combination faucet. Hot water shall be provided at a temperature of at least 110ºF. B. Handwashing facilities shall be supplied with dispensable (liquid) soap. C. Handwashing facilities shall be supplied with one or more of the following hand-drying devices: single-service (disposable) towels approved hot air blower sanitary cloth roll dispenser D. A covered waste receptacle or a separate sanitary napkin/tampon disposal container shall be provided in all women's or unisex toilet rooms. E. The doors of all toilet rooms shall be completely enclosed and selfclosing. F. Mechanical ventilation shall be installed and used to provide a minimum of ten (10) air changes per hour. 42. All exterior opening doors and pass-through windows shall be equipped with self-closing devices. Exterior windows shall be equipped with screening if they are openable. 43. Garbage and refuse containers, dumpsters and/or compactor systems located outside shall be stored on an asphalt or sealed concrete surface and shall comply with all city zoning requirements concerning enclosure and/or screening. 44. Facilities shall be provided for recyclable materials, including newspaper, glass, corrugated cardboard and metal cans. Recyclable materials must be

11 separated from other garbage and refuse. All separated recyclable materials shall be transferred to a recycler. 45. Prior to opening or after 90 days after opening for business, (whichever comes first) at least one manager shall successfully pass an examination for food service manager certification and be registered with the Wisconsin Department of Health Services as a Certified Food Manager. The person certified must spend a substantial amount of his/her working hours at the establishment. Contact this Department for a list of available certification classes. 46. If you have not already done so, a set of plans and specifications must be submitted to the Applicable city building official. Additionally contact must be made with the Applicable fire marshal for the requirements of the Fire Code. 47. If you have not already done so, a set of plumbing plans and specifications must be submitted to the Wisconsin Commerce Department Building & Safety Division for review.