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I. Minimum Requirements for Food Facility Plans Plans shall be drawn to scale. The recommended scale is Y. inch = 1 foot and shall include the following: ❑ A. Name and address of the food facility; the name, mailing address and telephone number of owner, contractor, and contact person. ❑ B Vicinity Map ❑ C. Floor plan of entire facility. ❑ D Floor plan showing equipment layout including: (see Appendix A) ❑ 1. Complete equipment checklist, including the methods of installation. (see Appendix e) ❑ 2. Equipment manufacturer specification sheets and/or elevations. ❑ E. Plumbing layout. ❑ F. Electrical layout. ❑ G. Exhaust hood ventilation and make-up air systems. Complete the attached worksheet for each hood. (See Appendix C) ❑ H. A site plan including proposed waste storage receptacle location. ❑ L Room finish schedule for floors, base, walls, and ceiling that indicates the type of material; the color and the surface finish for each room or area. Give specific brand names. Samples or specifications of proposed finish materials may be required. (see Appendix D) II. Field Construction Inspection Procedure ❑ A. Preliminary Construction Inspection: Preliminary construction inspection prior to installation of equipment is available upon request. Contact this department to request preliminary construction inspection. Our current hourly rate will be charged for this inspection. ❑ B. Final Construction Inspection: Upon completion of construction, including finishing work, contact the Environmental Health Department to arrange for a final construction inspection. Approved materials and good workmanship are significant factors in the evaluation and final field approval of food facility construction and equipment installation. Final construction must be approved by this agency prior to opening for business or use of remodeled areas. III. Structural Requirements: The plans must show and specify in detail the following: A. Floors: ❑ 1. CRFC 114268 (a) Except in sales areas and as otherwise specified in subdivision (d), the floor surfaces in all areas in which food is prepared, prepackaged, or stored,where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located in all toilet and handwashing areas, except with respect to areas relating to guestroom accommodations and the private accommodations of owners and operators in restricted food service facilities, and in employee change and storage areas shall be smooth and of durable construction and nonabsorbent material that is easily cleanable. (b) Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches, except in areas where food is stored only in unopened bottles, cans, cartons, sacks, or other original shipping containers. (c) Public or private schools constructed or remodeled after the effective date of this part shall comply with subdivision(b). Public and private schools constructed before the effective date of this part need not comply with subdivision (b), provided that the existing floor surfaces are maintained in good repair and in a sanitary condition. (Vinyl or rubber top set base is not acceptable.) EHD 16-01 6 PLAN CHECK GUIDE 12-27-2011