Plan Review Guide

Food Service/Food Establishment Plan Review 

Temporary Food Service Plan Review 

Temporary Food Service Application 


Food Service Operations and Retail Food Establishments are required by law to submit plans for any new or significantly altered facility to the local health department not ten (10) days before the food service operation is opened for business. This process is performed in order to eliminate possible operational deficiencies and food safety violations. This application and guide is designated to give you, the owner, the opportunity to have a sanitarian review the facility before any work is performed, which will limit delays in the opening of your facility. 

 
What to expect
 
Once the application is received, a Registered Sanitarian will review the information that has been received. If the plans submitted are missing any of the required information, or have deficiencies, the sanitarian will prepare a disapproval letter stating the problem, so that corrections can be made and resubmitted (without an additional fee). If all the required information is submitted and accepted by the sanitarian you will receive a plan review approval letter.   The cost of the plan review is $75.00.
 
Before a food license can be issued the location needs to have a final Building, Plumbing and Health Department approval for the entire facility. However, with or without a food license a business cannot be opened without appropriate Building and Zoning Approvals from the local authorities. Attached to this application is a list of phone numbers for the appropriate authorities for each approval.
 
 
Licenses
 
Application for an existing food service operation license.  During the month of February of each year, except as hereinafter provided, every operator of a food service operation proposing to operate during any part of the licensing year shall apply for a license for that year from the Board of Health of the health district in which the food service operation is located. This provision shall apply to all food service operations except seasonal food service operations, mobile food service operations, temporary food service operations, and new food service operations opened for business subsequent to March 1st of each year.
 
An application for a license to operate a new food service operation during any part of the year shall be filed as hereinafter provided not less than ten days before the food service operation is opened for business.   A food service plan review approval will be necessary first. If proper application has been made, all plans have been approved and complied with on the final inspection, and all items are in compliance with Chapter 3717 of the Revised Code and agency-level 3717 of the Administrative Code, the ten-day waiting period may be waived and the license issued.
The operator of a mobile food service operation shall make application for a license to the Board of Health of the health district in which the operator's business headquarters are located. The operator of a mobile food service operation whose business address is located outside of Ohio shall make application for a license to the Board of Health having jurisdiction over the operator's first Ohio location in any one licensing year.   A food service license issued to an operator of a mobile food service operation by an approved health district, as provided in Chapter 3717 of the Revised Code, shall be recognized by all other licensors in this state.
 
License Fee Categories
 
The licensor shall establish fees for:
 
  1. Food service/food establishment operations in which the interior premises is under 25,000 square feet.
 
  1. Food service/food establishment operations in which the interior premises is 25,000 square feet or more.
 
  1. Temporary food service operations as per event. (good for 5 consecutive days)
 
  1. Each mobile food service operation.
 
  1. Each vending machine location. 
 
Guidance
 
The following information is only intended for guidance to avoid disapproval of plans and does not fully represent the food safety rules.
 
UTENSILS AND EQUIPMENT
 
·                     All food service operation or retail food establishment equipment must be commercial grade, NSF approved, or approved by another recognized testing facility.
·                     Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity.
 
All operations and establishments need to be supplied with:
·                     A three-compartment sink with drain boards on each end or an approved ware washing machine for washing, rinsing and sanitizing utensils and equipment.
·                     An adequate number of hand washing sinks throughout the food service operation or food establishment. As a general rule, an unobstructed hand sink shall be a maximum of 20 feet away.
·                     At least one service sink or one curbed mop sink.
·                     An approved sanitizer, which does not require a potable rinse, must be provided for sanitizing equipment and utensils. An appropriate test kit, which measures the concentration of the sanitizer, must also be provided.
·                     Thermometers must be provided in all refrigeration and freezing units.
·                     A metal-stemmed thermometer must be provided for measuring the internal temperatures of hot and cold foods. If you will have thin meats such as deli meats of hamburgers you will need an end-point sensor thermometer or a thermocouple.
 
 
FLOORS, WALLS, CEILINGS, WINDOWS, ENTRANCES AND EXITS
 
·                     All surfaces must be easily cleanable and constructed of approved materials.
·                     Floor and wall materials shall be impervious to water.
·                     Floor to wall joints must be coved throughout the food service operation or food establishment.
·                     Carpeting is prohibited in food preparation and utensil washing areas.
·                     All entrances, exits and windows shall be effectively screened to prevent insects.
 
STORAGE AREAS
 
·                     All storage shelves in walk-in coolers, freezers, dry food storage, and utensil storage areas must be constructed of an approved material. NO BARE wooden shelving is permitted.
·                     All food items and clean utensils, tableware etc and food contact items must be stored at least six inches above the floor. 
 
LIGHTING
 
·                     All lighting above food preparation, storage, service, display areas, and equipment storage areas must be shielded.
·                     Fifty (50) foot-candles of light must be provided in food preparation areas where an employee is working with food or working with utensils or equipment.
·                     Twenty (20) foot-candles of light must be provided in reach-in and under-counter refrigerators, hand washing areas, toilet rooms, utensil and equipment storage, ware washing and buffet areas.
·                     Ten (10) foot-candles of light must be provided in walk-in refrigeration units and dry food storage areas.
 
 
 
 
Contact Information
 
Please contact the Ashtabula County Health Department at (440) 576 – 6010 ext 5