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1. Minimum Requirements for Food Facility Plans <br /> Plans shall be drawn to scale. The recommended scale is 1/4 inch = 1 foot and shall include the following: <br /> A. Name and address of the food facility;the name, mailing address and telephone number of owner, <br /> contractor and contact person. <br /> B. Vicinity map <br /> C. Floor plan of entire facility. <br /> D. Floor plan showing equipment layout including: (See Appendix A) <br /> a)Complete equipment checklist, including the methods of installation. (See Appendix B) <br /> b) Equipment manufacturer specification sheets and/or elevations. <br /> El E. Plumbing layout. <br /> F. Electrical layout. <br /> G. Exhaust hood ventilation and make-up air systems. Complete the attached worksheet for each hood. <br /> (See Appendix C) <br /> 0 H. A site plan including proposed waste storage receptacle location. <br /> I. Room finish schedule for floors, base,walls and ceiling that indicates the type of material;the color and <br /> the surface finish for each room or area. Give specific brand names. Samples or specifications of <br /> proposed finish materials may be required. (See Appendix D) <br /> II. Field Construction Inspection Procedure <br /> A. Preliminary Construction Inspection <br /> Contact the health department to request a preliminary construction inspection prior to installation of equipment. <br /> 13 B. Final Construction Inspection <br /> Upon completion of construction, including finishing work, contact the health department to arrange for a final <br /> construction inspection. Approved materials and good workmanship are significant factors in the evaluation and <br /> final field approval of food facility construction and equipment installation. Afinal inspection should be requested <br /> no less than five(5)working days prior to the proposed opening of the establishment. Final construction must be <br /> approved by this agency prior to opening for business or use of remodeled areas. <br /> 7 <br /> EHD 16-01-001 <br /> REVISED 02-21-02 <br />