Basic Requirements for Food Service Establishments:
Plan SubmissionAll new food service establishments or extensively renovated food service establishments require submission of detailed plans to the Health Department office. Copies of plans must also be submitted to appropriate departments such as Building and Fire Marshal as required.
Plans received by our department must be legible and include the following information:
1. A floor plan showing equipment and activity locations
2. Floor, wall, ceiling materials
3. Equipment cut sheets
5. Names, addresses and telephone numbers of the person(s) submitting the plan, the building contractor and the architect/designer
Note: Information on grease traps and grease disposal can be found on the Engineering Department's FOG Compliance webpage.
A copy of the basic requirements for food service establishments may be downloaded. Lack of appropriate information can delay plan review. Please submit detailed plans to our office to avoid delays and possible re-submission of plans.
Classes of Food Service Establishments
A food service establishment with commercially prepackaged foods and/or hot or cold beverages only. No preparation, cooking, or hot holding of potentially hazardous foods is included except that commercially prepackaged foods may be heated and served in the original package within four (4) hours. Inspected once per year.
A food service establishment using cold or ready-to-eat commercially processed food requiring no further heat treatment and/or hot or cold beverages. No cooking, heating or hot holding of potentially hazardous foods is included, except that commercially packaged precooked foods may be heated and served in the original package within four (4) hours, and commercially precooked hot dogs, kielbasa and soup may be heated if transferred directly out of the original package and served within four (4) hours. Inspected 2 times per year.
A food service establishment having on the premises exposed potentially hazardous foods that are prepared by hot processes and consumed by the public within four (4) hours of preparation. Inspected 3 times per year.
A food service establishment having on the premises exposed potentially hazardous foods that are prepared by hot processes and held for more than four (4) hours prior to consumption by the public. Inspected 4 times per year. Class IV establishments are further divided into categories based upon size and type of operation. Class IVa establishments have 0-24 seats. Class IVb establishments have 24-49 seats. Class IVc establishments have more than 50 seats. Class IVd establishments include caterers and wholesalers.
Temporary Food Service Establishment
A food service establishment that operates at a fixed location for a temporary period of time, not to exceed two (2) weeks, in connection with a carnival, circus, public exhibition, festival, celebration or similar transitory gathering.