- Public Health & Wellness
- Health Inspections
- Plan Review Checklist
Plan Review Checklist
PUBLIC HEALTH DEPARTMENT PLAN REVIEW CHECKLIST
The following information must be included in the plan review packet: Omission or incomplete information will delay approval process.
Menu shall be submitted with the floor plan. Plans submitted without a menu are considered incomplete.
Commercials kitchens require a minimum of 200 square feet. Included with the floor plan, is a proposed seating layout, and wait staff area, if applicable, and specify room sizes and aisle spaces (36” inch width minimum).
Plans shall include finish schedules for each room. Schedule shall list the finish surfaces for all floors (include base coving), walls, ceiling, and counter surfaces. Exposed ceiling is not allowed over cook/ prep/ work area. Exposed wood is not an approved finished surface.
Location of all equipment shall be shown with each piece clearly labeled with its common name. Food equipment schedule shall be included to specify that all equipment is commercial grade and NSF approved. Include manufacturer and model #’s on all equipment.
Plans shall include a lighting schedule showing the location and minimum foot candle amount of light provided for each area. For example, a minimum of 10 foot candles shall be provided in walk-ins and dry storage; a minimum of 50 foot candles is provided directly above work surfaces in food preparation and dish-wash areas. Include type of shielding for each light fixture.
Plans shall include dry storage areas (this area shall equal at least 15% of the total kitchen area) with approved shelving (stainless-steel/ NSF), indoor garbage areas (to include outdoor dumpster location), and can wash areas.
Plans shall include a plumbing schedule, location of floor drains, hot water generating equipment (note water heater capacity on the plan), and toilet facilities.
Plans shall include all applicable sinks: 3 compartment sink with dual integral drain-boards (non-corrosive racks/shelves for air drying), hand wash sink with dual side splash guards, prep sink with single drain-board, and utility sink. Plans shall also include any other sink that may be needed such as a pot wash and/or bar dump sink. Adequate hand-washing sinks, with dual splash guards, shall be shown in designated toilet rooms, ware-wash, preparation, and in bar or wait staff areas.
Plans shall include the location and type of a mop facility enclosure with a rack to hang mops up off the floor. Said walls must resist moisture and shall be marked as such.
Plans shall include specifications about entrances, exits, loading docks, etc., and show self-closing doors on exits and bathroom doors and shall show air curtains where required (over any door that leads into the kitchen from the outside).
Plans shall include storage for toxic items, personal belongings, and locker areas.