PLAN REVIEW (FOOD SERVICE)

FOOD ESTABLISHMENT CHECKLIST FOR PLAN REVIEW

Plans must be approved before construction and final inspection before opening.

1. Floors

Kitchens, restrooms, and storage areas must have smooth, durable, cleanable flooring (e.g., tile, vinyl, epoxy).
Floor-wall junctures must be coved and sealed.

2. Walls & Ceilings

Kitchen, restroom, and storage walls/ceilings must be smooth, durable, non-absorbent, cleanable, and light-colored.
High-use kitchen areas require FRP, stainless steel, or epoxy paint.
Equipment in splash areas (e.g., sinks, dishwashers) must be sealed to walls to prevent moisture and debris buildup.

3. Hand Washing

At least one sink dedicated only to hand washing must be provided.
Splash guards may be required depending on location, especially near food or food-prep surfaces.
Must be easily accessible, typically within 10 unobstructed steps.
Must have hot and cold water through a mixing tap.
Must provide soap, approved hand drying, handwashing sign, and waste receptacle.
Hot water shall maintain a minimum temperature of 85°F.

4. Ware Washing

A 3-compartment sink is required even if a dishwasher is present, with drain boards on both sides.
Hot water at the 3-compartment sink shall be at least 110°F.
Must allow for full submersion of the largest item that will be washed.
All equipment, including dish machines, must be NSF-approved and commercial-grade (or equivalent).
Must be indirectly plumbed using an air break, i.e., floor sink.
The dish machine must be indirectly plumbed using an air break, i.e., a floor sink.
Dishwashers must have a working thermometer, pressure gauge, and manufacturer’s data plate.

5. Food Preparation Sinks

Must be NSF-approved or equivalent and air-gapped to a floor sink.

6. Cooking/Grilling Equipment

Must be vented with cleanable filters per applicable laws.

7. Food Equipment

Must be NSF-approved or equivalent and air-gapped to a floor sink.
Equipment must be set back from walls to allow for cleaning access.
Casters are recommended to improve cleaning access and maintenance.

8. Storage

All storage must be at least 6” above the floor.
Storage shelves must be smooth, easily cleanable, durable, and non-porous.
Separate storage for cleaning chemicals and other toxics must be provided.
Food storage must be adequate for seating capacity and delivery frequency.
Provide separate area from food prep and storage for employee personal items.

9. Self-Service

Counters, including salad bars, must have sneeze guards or similar protection.

10. Restrooms

Must have self-closing, tight-fitting doors, unless pre-approved.
The door cannot open directly into the food preparation area.
Floors must slope to a floor drain.
Each restroom must have a hot and cold handwashing sink with a mixing valve.
Soap and approved sanitary hand drying are provided.
Must have forced-air ventilation fans.
Bathrooms for mixed gender and females must have a lidded trash receptacle.

11. Hot/Cold Holding

Holding units must be commercial-grade.
Cold foods must be held at or below 41°F with adequate refrigerated storage for volume and type of food.
Hot food must be held at 135°F or higher.
Extra thermometers recommended in cold units with built-in gauges (2/unit).

12. Garbage (Inside)

Must be durable, cleanable, leakproof, non-absorbent, pest-resistant.

13. Garbage (Outside)

All containers must have tight-fitting lids or covers.
Storage area must be hard-surfaced/cleanable; containers cleaned frequently.

14. Lighting

Adequate lighting is required for safe task performance and proper cleaning and inspection.
Shielded/shatter-resistant where food, equipment, utensils, or linens are exposed.

15. Surfaces

Food contact surfaces must be smooth, durable, non-porous, and cleanable.

16. Backflow Protection/Plumbing

Threaded hose bibs must have a backflow prevention device or vacuum breaker.
Chemical dispensers must meet ANSI 112.1.2 and have dedicated water lines.
Ice makers, steam tables, soft drink dispensers, and walk-in coolers must be indirectly drained via an air gap (e.g., floor sink).
Faucets with atmospheric vacuum breakers cannot have downstream valves.
Air gap between the water supply inlet and flood-level rim where required, and shall be at least twice the inlet diameter.
Sufficient hot water for all fixtures in the establishment.
Floor sinks must be accessible for cleaning.
Conduits and pipes shall be installed in a manner that doesn’t obstruct cleaning.

17. Mop Sink

A service sink with floor drain must be provided and conveniently located for mop water disposal.
Chemical dispensers are connected to a dedicated water supply independent of the mop sink faucet.
Mop sink faucet is properly designed and equipped with an approved backflow prevention device (vacuum breaker).
Mops must air-dry without contacting walls, equipment, or supplies.

18. Vermin and Pests

All outer openings must be sealed to the outside.
Screens may be used if they prevent pest or vermin entry.
Air curtains may be used.
Insect control devices must be installed to prevent contamination of food and equipment.
Roof and perimeter walls must protect from weather and prevent entry of insects, rodents, and animals.

19. Water Service / Public Restrooms

Where seating is provided, water service/fountain and restrooms may be required per local rules.

20. Menu

Allergen information should be indicated on the menu.
Must include a disclosure identifying raw/undercooked items and a foodborne illness warning.

21. Written Plans

A written plan for the cleanup of vomiting and diarrheal events.
Approved HACCP plans are required for special processes (ROP, sous vide, etc.).