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I• Minimum Requirements for Food Facility Plans Plans shall be drawn to scale. The recommended scale is '/,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) ❑ a)Complete equipment checklist,including the methods of installation. (see Appendix B) ❑ b)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. (Sec Appendix Q H. A site plan including proposed waste storage receptacle location. ❑ 1. 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 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. A final inspection should be requested no less than five(5)working days prior to the proposed opening of the establishment. Final construction must be approved by this agency prior to opening for business or use of remodeled areas. EHD 16-01 6 8/4/2006