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Management
& Personnel
Basic
Requirements for a Food Establishment
The following information provides basic information
for the operation of a licensed food establishment.
Food establishment operators are encouraged to contact
their local regulatory agency for specific changes
and/or additions to these guidelines.
1. Submit blueprints or floor plans to regulatory
agency for review and approval.
2. Complete and submit application and fee
for food establishment license to regulatory agency
at least 30 days in advance.
3. Pre-operational inspection and approval
is required before opening for business.
4. All food items must be obtained from a
licensed or approved source.
5. All equipment must be properly constructed,
located and installed (cleanability).
6. All coolers/refrigeration units used in
the facility must be capable of maintaining 41ºF.
7. Proper and approved equipment for cooking,
storing, displaying and serving hot foods.
8. Adequate lighting with shielded fixtures
in food preparation, dishwashing, service and storage
areas.
9. Three-compartment warewashing sink, appropriately
sized with drain boards, or automatic dishmachine
of an approved commercial type with booster heater
or chemical rinse is required.
10. Handwashing lavatory with mixing faucets,
hot and cold running water is required in food preparation
areas and behind each bar area.
11. Utility/mop sink for mop and waste water
equipped with hot and cold running water is required
in a licensed facility. A mop/handsink is not allowed.
12. Restrooms: Required number, properly
located and equipped, power vented and self closing
doors are required.
13. Approved walls and ceilings, smooth,
washable surfaces in the food preparation area.
14. Approved floor coverings. No carpet in
the kitchen, food prep areas, behind bars or in
the restrooms.
15. Self service operations must be provided
with proper sneeze guards over serving lines and
all ice bins must be covered to prevent contamination.
16. All outer openings must be protected
(screens) and all doors tight fitting (insect and
rodent proof).
17. Outside garbage and storage areas must
be properly located, equipped and maintained.
18. Outside premises must be properly maintained
at all times (no weeds, junk, litter, etc.).
19. Proper storage area and labeling for
toxic items.
20. Provide proper storage area for personal
clothing, belongings, medicines, etc.
21. Provide proper storage area for cleaning
maintenance equipment (mops, brooms, etc.).
22. Provide storage facilities for clean
and soiled linens, etc.
23. Comply with all building, electrical
and plumbing codes (air gaps, traps, vacuum breakers,
etc.).
24. Provide thermometers in all refrigerated
units, conspicuously located.
25. Provide adequate ventilation and exhaust
system (hoods, canopies, make-up air, etc.).
26. Provide proper sanitizers and test strips
for 3 compartment sinks.
27. Provide proper containers and sanitizer
for storage of wiping cloths in use.
28. Provide proper dispensers for soda/pop
machines. Correctly installed and maintained.
29. Food establishments shall be separated
from any living or sleeping quarters by complete
partitioning and solid, self closing doors.
30. Each time a licensed operation changes
ownership, the facility must be brought into compliance
with current laws and regulations. 31. All
licensed facilities must comply with state/local
Fire and Building Code requirements. |
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