Caroline County Health Department
Division of Environmental Health
403 S 7th Street, P.O. Box 10, Denton, MD 21629
Hours 8-5p.m., M-F; Phone: 410/479-8045    FAX: 410/479-4187


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Checklist for Submitting Plan Reviews

(Allow for a minimum of 30 days processing time)

 

Please note:   Plans are not forwarded to the Health Department by any other office or agency.   Submittals must be made directly by the applicant and are retained as part of the Health Department’s permanent record.

 All of the following items must be submitted as part of the plan review process; incomplete applications will result in the delay or rejection of the plan review: 

  1. Plan Review Fee (Payable to “Caroline County Health Department”)

a.       $120.00 for hot dog cart only (no base of operation), stores selling strictly prepackaged foods, and mobile snowball units.

b.       $500.00 for all other food service facilities.

c.       If you are unsure of your fee amount, call 410/479-8045 to ascertain correct fee.  

2.        911 address of the facility

3.        Name of the facility

4.        Scaled Floor Plan

a.       A scaled floor plan showing the entire facility must be submitted, your application will not be accepted without this. 

b.       Your plan must include all hood systems, sinks, and equipment, etc. 

c.       A minimum floor plan size must be 1” = 4’; the maximum scale used should be 1” = 2’.  The chosen scale must be listed on the plan and the scale must be able to be replicated.

5.        Finish Schedule. Specify by each area.

a.       Refer to example of finish schedule template to assist you.  Please copy as needed and complete this template.

b.       You must complete this for every section in the facility.

c.       Finishes must, in general, be smooth, easily cleanable, durable, and grease resistant.  Refer to the regulations for specific requirements.

d.       Floors.  Specify material.   Sample may be required.

e.       Base.   Specify coving for concrete, quarry tile or ceramic tile floors.   Specify all other floor/wall junctures to be closed.

f.        Walls.   Specify material and finish.   Samples may be required.

g.       Ceilings.   Specify material and finish.   If acoustical tile is used, a sample may be required.

h.       Specify that all piping, conduit and similar construction will be located inside a wall, otherwise enclosed, or installed with a minimum ¾ inch space from a wall.

6.        Doors

a.       Specify that all doors to the outside are self-closing and rodent proof.   Include a statement that there will be no opening in or around the doors ¼ inch or greater.   During hours of non-operation, all accesses to facilities located in shopping malls must be rodent-proof.

7.        Lighting

a.       Specify type of lighting and type of shielding.   Specify a minimum of 20 foot-candles will be provided at all work surfaces in storage areas, food preparation areas, utensil wash areas, toilet rooms, locker rooms, and in garbage and rubbish storage areas.   At least 10 foot-candles of light at a distance of 30 inches from the floor shall be required in all other areas including dining areas during cleaning operation.

8.        Equipment List

a.       Use the enclosed equipment list template to enter in all of the required information.  Copy this template as needed.

b.       You must submit a complete list by manufacturer and model numbers for each piece of equipment in the facility, including shelving, tables, all sinks, etc.  A specification sheet must be submitted for all new pieces of equipment.   See attached equipment list example to assist you.

c.       All equipment must be NSF listed. 

d.       Please note that all used or existing equipment (including NSF approved equipment) is required to be inspected for consideration for approval.

e.       For custom built equipment by an NSF listed manufacturer, specify “Custom—to be built to applicable NSF standards” and specify the manufacturer’s name.   Shop drawings may be required.

f.        For custom-built equipment by a non-NSF listed manufacturer, submit complete shop drawings showing intended compliance with the applicable NSF standards.

g.       Floor plan.   Show equipment either sealed to adjacent surfaces, on casters, or spaced as follows:

            

Length of Equipment

      

Distance from Wall

 

2 feet or less

 

6 inches

 

2-4 feet

 

8 inches

 

4-6 feet

 

12 inches

 

greater than 6 feet

 

18 inches

 

 

 

 

h.       Specify all floor mounted equipment will be placed on NSF approved 6 inch legs, NSF approved casters, or properly sealed to the floor.  Indicate that all counter mounted equipment weighing in excess of 80 pounds will be placed on NSF approved 4 inch legs or sealed to all adjacent surfaces.

i.         Shelving for walk-in refrigerator or freezer equipment must be constructed of non-corrosive materials, e.g., stainless steel, aluminum, vinyl coated.

j.         Shelving intended for storage or holding of open foods or utensils should be minimum of 18 inches from the floor.

k.       The floors of walk-in boxes are to be graded to drain to the outside through a waste pipe, doorway or other openings, when flushing with water is the proposed method of cleaning. (Floor drain inside is okay).

l.         No overshelves or salamanders are allowed above cooking surfaces.

m.     Submit shop drawings for all food guards.

 

  1. Cooking Exhaust Ventilation

a.       Complete scaled shop drawings showing a minimum 12 inch overhang, position of equipment underneath, filter placement and type, plenum air chamber, duct openings, cfm of fan, gauge of materials, etc.   Specify sources of make-up air.   When charbroiler surface is 5 square feet or greater, approval must be obtained from Air Management Administration.   It is recommended that hoods overhang char-broilers by 18 inches.

10.     Toilet Facilities

a.       Location.   Show on plans.   Maximum allowable walking distance is 200 feet.

b.       Required for the public when on-premise consumption is proposed. (Separate male-female).

c.       Restroom doors must be self-closing.

d.       Provide mechanical ventilation (2 cfm per square foot area minimum), that is exhausted directly to the outside of the building.

11.     Hand washing Facilities

a.       Indicate location on plans.   Maximum allowable, unobstructed, walking distance is 25 feet.   Hand washing facilities are required in or adjacent to toilet facilities and in each food preparation and utensil washing area.

b.       Provide splashguards, as necessary, when hand sink is installed adjacent to any food preparation or storage area.

c.       Soap, paper towels and trash receptacles must be provided at all hand sinks.

12.     Utensil Washing

a.       3-compartment sink is required.   The sink must be:

b.       Equipped with right and left integral drainboards.

c.       Sufficient size to accommodate largest utensil.

13.     Plumbing

a.       Indirect connections are required as follows:

                                             i.            Dishwashing machines, sinks, refrigerators, steam kettles, potato peelers, ice machines, walk-ins, and all       food service equipment generating waste.

                                           ii.            Show open site drain with a minimum one-inch air gap.

                                          iii.            Indicate separate drains from each compartment of multi-compartment sink to open site drains.

b.       Shut-off valves are not allowed on salad bar drainlines.

c.       Overhead plumbing—contact this office for special instructions.

d.       All submerged water inlets and hose bibb connections must be protected by a properly installed vacuum breaker or other backflow prevention device.

e.       Dishwashers—A pressure gauge is required immediately upstream from the final rinse control valve.

f.        A grease trap shall be required when grease is generated.   A separate permit is required.   Contact the Caroline County Health Department at 410/479-8045.

14.     Storage

a.       Specify shelving, platforms, etc. by manufacturer and model number.   Must be NSF approved.   Note:   exposed storage of food and utensils is prohibited less than 18 inches from floor.

15.     Utilities

a.       Water—public or private supply.

b.       Sewage—public or private supply.

c.       For all private water and sewer systems, contact the Caroline County Health Department.

16.     Dressing Rooms & Lockers

a.       Specify location and type.

17.     Refuse Storage

a.       Note type of facilities on plans.   Specify that the outside storage of refuse will be in rodent-proof containers located on a paved surface.

18.     Mop Sink

a.       Specify location.

19.     Toxic Chemical Storage

a.       Specify type of facility and location.

20.     Menu

a.       Please list all proposed menu items including seasonal dishes and specials.

A HACCP  plan is required for all foods prepared and served at the facility.

21.     A Hazard Analysis Critical Control Point (HACCP) plan

a.       A HACCP plan is required for all foods which are prepared on site (not prepackaged foods such as boxed cereal or selling dry cake mix).

b.       Refer to HACCP examples to assist you.  Example of Taco Salad , or   Example of fried chicken, etc.  

c.       Use the enclosed blank HACCP template to develop your HACCP plan.  Please copy the blank form and complete for each food item.  Some items may be lumped together under one HACCP plan.  For example, commercially prepared chicken noodle soup and commercially prepared vegetable soup which are handled completely the same way from receiving to serving may be lumped under one HACCP plan.

d.       Please see the regulation book included in this packet for temperature requirements.

22.     Workman’s Compensation Insurance Vs. Certificate of Compliance

a.       Workman’s Compensation Insurance

                                             i.            Must have this if you have employees.

                                           ii.            The certificate should have the following as a certificate holder:

                        Caroline County Health Department

                        Division of Environmental Health

                        P.O. Box 10

                        Denton, MD 21629 (FAX 410/479-4187).

b.       Certificate of Compliance

                                                         i.            Can have this if there are no employees or you may obtain workman’s compensation.

                                                       ii.            The application is included in this packet for certificate of compliance.  Note this sheet is front and back.  This sheet must be submitted elsewhere, please note mailing address on that sheet.  This office needs the certificate that will be mailed to you upon completion of the submitted form.

                                                      iii.            Additional questions regarding Workman’s Compensation Certificates of Compliance can be directed at the Worker’s Compensation Commission at (800) 492-0479.  TTY for deaf (MDST) is (800) 735-2258.

23.     Regulation booklet

    1. You are responsible for all material covered under COMAR Regulation 10.15.03.  OR you can visit the State of Maryland’s website for the regulations.  The address is:  www.dsd.state.md.us/comar/.    This will take you to the state’s website for all COMAR regulations.  You need to select “Title 10-Department of Health and Mental Hygiene” in the bottom box.  When that page comes up, scroll down to “15 FOOD” and select “10.15.03 Food Service Facilities”.
    2. A Regulation booklet is available at the health department; you will need to sign out a book if you want a copy.  There will be a small card, you must sign, date.

24.     DO NOT BEGIN CONSTRUCTION NOR BUY EQUIPMENT UNTIL FINAL APPROVAL IS GRANTED.  FAILURE TO COMPLY MAY RESULT IN DISAPPROVAL & REMOVAL OF PURCHASED MATERIALS AND OR EQUIPMENT.

  1. Upon approval of your plans and a satisfactory final inspection, you may apply for a food service facility permit.

 

CATERERS & MOBILE VENDORS SEE BELOW FOR ADDITIONAL INFORMATION:

  1. FOR CATERERS ONLY, IN ADDITION TO THE ABOVE:
    1. Caterers must address in each HACCP plan how foods will be transported and hot/cold held during events.

b.       Must include on equipment list the equipment used to transport and hot/cold hold foods during events.

27.     FOR MOBILE UNITS ONLY, IN ADDITION TO THE ABOVE (EXCLUDING CATERER SECTION):

a.        Source of water supply

                                                               i.      Must use a sanitary hose to connect to water supply.

                                                             ii.      Size of water supply tank

b.       Wastewater management plan

                                                               i.      Who/where will dispose of wastewater (Submit contract)

                                                             ii.      Size of wastewater tank

c.        Locations, dates, and times of operation

d.       Base of Operation

                                                               i.      Submit where foods will be stored when not on the mobile unit

                                                             ii.      If there is no base, submit that the unit is self sufficient

                                                            iii.      Please note that items relating to the facility may NOT be stored nor prepared in a residence. 

 

Leland Spencer, M.D., Health Officer    Comments to: belindar@dhmh.state.md.us     REV. Jan 2008