Management and 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.