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,i <br /> I. Minimum Requirements for Food Facility Plans <br /> Plans shall be drawn to scale. The recommended scale is'/.inch =1 foot and shall include the following: <br /> XA. Name and address of the food facility;the name,mailing address and telephone number of owner,contractor, <br /> and contact person. <br /> 1./ B Vicinity Map <br /> X C. Floor plan of entire facility. <br /> XD Floor plan showing equipment layout including: (see Appendix A) <br /> X 1. Complete equipment checklist, including the methods of installation. (See Appendix e) <br /> X2. Equipment manufacturer specification sheets and/or elevations. <br /> X E. Plumbing layout. <br /> XF. Electrical layout. <br /> N/A X G. Exhaust hood ventilation and make-up air systems. Complete the attached worksheet for each hood. <br /> (See Appendix C) (Hoods are existing to remain) <br /> X H. A site plan including proposed waste storage receptacle location. (Trash enclosure is existing to remain) <br /> XI. Room finish schedule for floors, base, walls, and ceiling that indicates the type of material; the color and the <br /> surface finish for each room or area. Give specific brand names. Samples or specifications of proposed finish <br /> materials may be required. (see appendix D) <br /> II. Field Construction Inspection Procedure <br /> X A. Preliminary Construction Inspection: <br /> Preliminary construction inspection prior to installation of equipment is available upon request. Contact this <br /> department to request preliminary construction inspection. Our current hourly rate will be charged for this <br /> inspection. (Noted) <br /> X B. Final Construction Inspection: <br /> Upon completion of construction, including finishing work, contact the Environmental Health Department to <br /> arrange for a final construction inspection. Approved materials and good workmanship are significant factors in <br /> the evaluation and final field approval of food facility construction and equipment installation. Final construction <br /> must be approved by this agency prior to opening for business or use of remodeled areas. <br /> (Noted) <br /> III. Structural Requirements: <br /> The plans must show and specify in detail the following: <br /> A. Floors: <br /> X 1. CRFC 114268 <br /> (a) Except in sales areas and as otherwise specified in subdivision (d), the floor surfaces in all areas in which <br /> food is prepared,prepackaged, or stored,where any utensil is washed,where refuse or garbage is stored, <br /> wherejanitorial facilities are located in all toilet and handwashing areas,exceptwith respectto areas relating <br /> to guestroom accommodations and the private accommodations of owners and operators in restricted food <br /> service facilities, and in employee change and storage areas shall be smooth and of durable construction <br /> and nonabsorbent material that is easily cleanable. <br /> (b) Floor surfaces shall be coved at thejuncture of the floor and wall with a 3/8 inch minimum radius coving and <br /> shall extend up the wall at least 4 inches, except in areas where food is stored only in unopened bottles, <br /> cans, cartons, sacks, or other original shipping containers. <br /> (c) Public or private schools constructed or remodeled after the effective date of this part shall comply with <br /> subdivision(b). Public and private schools constructed before the effective date of this part need not comply <br /> with subdivision(b),provided that the existing floor surfaces are maintained in good repair and in a sanitary <br /> condition. (Vinyl or rubber top set base is not acceptable.) <br /> END 16-01 6 PLAN CHECK GUIDE <br /> 7/5/17 <br />