PLAN REVIEW (FOOD SERVICE)

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

Walls in kitchens, restrooms, and storage areas must be smooth, durable, non-absorbent, and cleanable; light colors with FRP, stainless steel, or epoxy paint in high-use kitchen areas.
Equipment in splash areas (including sinks and 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 the location, especially near food or food preparation surfaces.
Must be convenient and easily accessible — as a rule of thumb, reachable within 10 unobstructed steps.
Must have hot and cold water through a mixing tap.
Must provide soap, approved hand drying, and a handwashing sign.

4. Ware Washing

A 3-compartment sink is required even when an automatic dishwasher is present, along with drain boards on both sides.
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.
Must allow for full submersion of the largest item that will be washed.
 The dish machine must be indirectly plumbed using an air break, i.e., a floor sink.

5. Hot Water

Sufficient hot water for all fixtures in the establishment.

6. Food Preparation Sinks

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

7. Cooking/Grilling Equipment

Must be vented with cleanable filters per applicable laws.

8. 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.

9. 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.

10. Self-Service

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

11. Restrooms

Must have self-closing, tight-fitting doors.
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.

12. Hot/Cold Holding

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

13. Garbage (Inside)

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

14. Garbage (Outside)

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

15. Lighting

Adequate lighting is required, sufficient to safely perform tasks and allow for proper cleaning and inspection of all areas.
Shielded/shatter-resistant where food, equipment, utensils, or linens are exposed.

16. Surfaces

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

17. Backflow Protection

Threaded hose bibs must have a backflow prevention device or vacuum breaker.
Chemical dispensers must meet ANSI 112.1.2 (not ASSE 1055) and have dedicated water lines.
Ice makers, steam tables, soft drink dispensers, and walk-in coolers need to be indirectly drained using an air break, i.e., a floor sink.
Faucets with atmospheric vacuum breakers cannot have downstream valves.

18. Mop Sink

A service sink equipped with a floor drain must be provided and conveniently located for disposal of mop water.
Mops must air-dry without contacting walls, equipment, or supplies.

19. Vermin and Pests

All outer openings must be sealed to the outside.
Screens may be used as long as there are no openings to allow pests or vermin entrance from the outside.
Air curtains may be used.
Insect control devices must be installed in a manner that prevents contamination of food and equipment.
The roof and perimeter walls must protect the establishment from weather and prevent the entry of insects, rodents, and animals.

20. Water Service / Public Restrooms

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

21. Menu

Allergen information should be indicated on the menu.
Must include a disclosure statement and reminder identifying raw/undercooked items (e.g., *), and a foodborne illness risk warning.

22. Written Plans