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CHECKLIST FOR SUBMITTING PLANS FOR FOOD FACILITIES

PLAN REVIEW FEE is due at time of submittal.   Amount varies up to $500 maximum.   Call 410/479-8045 to ascertain correct fee.   Please allow 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.

FINISH SCHEDULE:  Specify by area.

1. Finishes must, in general, be smooth, easily cleanable, durable, and grease resistant.  Refer to the regulations for specific requirements.
2. Floors, specify material.   Sample may be required.
3. Base.   Specify coving for concrete, quarry tile or ceramic tile floors.   Specify all other floor/wall junctures to be closed.
4. Walls.   Specify material and finish.   Samples may be required.
5. Ceilings.   Specify material and finish.   If acoustical tile is used, a sample may be required.
6. 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.

DOORS:

LIGHTING:

COOKING EXHAUST VENTILATION:

TOILET FACILITIES:

1. Location.   Show on plans.   Maximum allowable walking distance is 200 feet.
2. Required for the public when on-premise consumption is proposed. (Separate male-female).
3. Restroom doors must be self-closing.
4. Provide mechanical ventilation (2 cfm per square foot area minimum), that is exhausted directly to the outside of the building.

HANDWASHING FACILITIES:

1. 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.
2. Provide splashguards, as necessary, when hand sink is installed adjacent to any food preparation or storage area.
3. Soap, paper towels and trash receptacles must be provided at all hand sinks.

EQUIPMENT:

1. Complete list by manufacturer and model number.   Must be NSF listed (except for Item "3" below).
2. 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.
3. For custom-built equipment by a non-NSF listed manufacturer, submit complete shop drawings showing intended compliance with the applicable NSF standards.
4. Floor plan.   Show equipment either sealed to adjacent surfaces, on casters, or spaced as follows:

5. 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
6. Shelving for walk-in refrigerator or freezer equipment must be constructed of non-corrosive materials, e.g., stainless steel, aluminum, vinyl coated.
7. Shelving intended for storage or holding of open foods or utensils should be a minimum of 18 inches from the floor.
8. 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).
9. No overshelves or salamanders are allowed above cooking surfaces.
10. Submit shop drawings for all food guards.

UTENSIL WASHING

1. Equipped with right and left integral drainboards
2. Sufficient size to accommodate largest utensil

PLUMBING

1. Indirect connections are required as follows:
     A)Dishwashing machines, sinks, refrigerators, steam kettles, potato peelers,
         ice machines, walk-ins, and all food service equipment generating waste.
     B)Show open site drain with a minimum one-inch air gap.
2. Indicate separate drains from each compartment of multi-compartment sink to open site drains.
3. Shut-off valves are not allowed on salad bar drainlines.
   
4. Overhead plumbing—contact this office for special instructions.
   
5. All submerged water inlets and hose bibb connections must be protected by a properly installed vacuum breaker or other backflow prevention device.
   
6. Dishwashers—A pressure gauge is required immediately upstream from the final rinse control valve.
   
7. 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.

STORAGE:

UTILITIES:

1. Water—public or private supply.
2. Sewage—public or private supply.
3. For all private water and sewer systems, contact the Caroline County Health Department.

DRESSING ROOMS AND LOCKERS:

REFUSE STORAGE:

MOP SINK:

TOXIC CHEMICAL STORAGE:

ADDITIONAL INFORMATION:

The certificate should have the following as a certificate holder:
Caroline County Health Department
Division of Enviornmental Health
P.O. Box 10
Denton, MD 21629 (FAX 410/479-4187).

If you do not have employees, then be prepared to apply for a "Certificate of Compliance" the day you bring in your plan review.   The application is available from the Environmental Health Office.  Additional questions regarding Workmen'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.