Opening or Remodeling an Establishment?

Lighting layout
A lighting level of 50-foot candles is required on food preparation surfaces, such as in the
kitchen. Light bulbs such as fluorescent tubes, compact fluorescent bulbs, and incandescent bulbs will need to be covered, shielded, or coated. LED bulbs are generally shatter-proof by design.

A floor plan showing the fixtures and equipment
Provide an overhead view of the facility, drawn to scale, with equipment drawn in and listed.
Plans will be approved as drawn, and additional equipment will not be permitted to be used if
not on the approved plans.

Building materials and surface finishes
Provide an equipment list with equipment manufacturers and model numbers
Equipment must be commercial grade. Providing equipment specification sheets will greatly expedite the
plan review process. Floors, walls, and ceilings must be smooth, easily cleanable, non-absorbent, and commercial grade. Washable ceiling tiles and coved base are required in food areas. Carpet and carpeted rugs are not permitted in the kitchen or restrooms.

Location, number and types of plumbing fixtures, including all water supply facilities
Establishments include at least one hand washing sink (maybe more), a vegetable washing or food prep sink, a three-compartment dish washing sink with drainboards, and a commercial mop sink.
A janitorial mop sink is used to dispose of liquid wastes from mopping the floor, as these may not
be dumped into the dish sink, hand sink, prep sink, storm drain, or on the ground outside.
Plans must indicate the hot and cold water supply as well as the location of the sanitary sewer
pipes. The food prep sink must have an air gap on the waste line, ideally draining into a floor
sink. Equipment such as ice machines and soda fountains must also be air gapped.
Machines hooked up the water lines, such as coffee machines, must each have a backflow
device installed inline.
A grease interceptor or grease trap is an integral part of the 3-compartment sink system. The
size is based on the sink sizes and flow rate of the 3-compartment sink. Local ordinances may
require a large grease interceptor installed outside the facility instead of one under the 3-
compartment sink. The grease interceptor or trap is designed to slow the flow of dissolved fats,
oils, and greases from the dish washing process. These are not designed for pouring out spent
cooking oil or waste grease into the sinks. A grease dumpster or grease disposal system is
needed to dispose of spent cooking oils and waste grease.

We will also need to see the location for garbage dumpsters, used grease dumpsters, compactors, loading docks, septic systems, etc.

Provide a complete and detailed menu

Provide the total square footage of the establishment

Entrances and exits
Indicate all entrances and exits, including garage-style doors, dock doors, serving windows, etc.