construction guidance for retail food facilities · 2017-01-12 · construction guidance for retail...

City and County of San Francisco DEPARTMENT OF PUBLIC HEALTH

ENVIRONMENTAL HEALTH

January 2017 Retail Food Safety Program

Construction Guidance for Retail Food Facilities

City and County of San Francisco, Environmental Health Food Facility Plan Check Division

1390 Market Street, Ste 210 San Francisco, CA 94102

(415) 252-3800 http://www.sfdph.org/dph/EH/Food/Permits/planChk.asp

REVISED Jan 2017

http://www.sfdph.org/dph/EH/Food/Permits/planChk.asp

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Table of Contents: Page

1. Overviewa. Process of remodeling a licensed food facility ……………………………………………………………………………… 2

2. Construction Plan Submittal Requirements:a. Floors and Floor Drains…………………………………………………………….......................................................5b. Walls & Ceilings …………………………………………………………………………………………………………………………… 9c. Ventilation ……………………………………………………………………………….................................................... 11d. Lighting ……………………………………………………………………………………………………………………………………….. 13e. Equipment standards ………………………………………………………………………………………………………………….. 14f. Sinks required and specifications ………………………………………………………………………………………………… 13g. Noise …………………………………………………………………………………………………………………………………………… 19h. Water Supply ………………………………………………………………………………………………………………………………. 20i. General Layout ……………………………………………………………………………………………………………………………. 20

3. Appendicesa. Construction Checklistb. Example of food facility planc. Equipment scheduled. Finish Schedulee. Floor installations

***This document serves as a guide only. Please refer to current building and safety codes.

Plan Check Project Team:

Principal Inspector: District Inspectors:

Kenny Wong Beronica Lee Jennifer McLaughlin Michelle Dela Cruz Ryan Clausnitzer Sharon Joy Aguila

http://www.sfdph.org/dph/files/EHSdocs/ehsFood/permitsdocs/ConstructGuide_AppendixA.pdf

http://www.sfdph.org/dph/files/EHSdocs/ehsFood/permitsdocs/ConstructGuide_AppendixB.pdf

http://www.sfdph.org/dph/files/EHSdocs/ehsFood/permitsdocs/ConstructGuide_AppendixC.pdf

http://www.sfdph.org/dph/files/EHSdocs/ehsFood/permitsdocs/ConstructGuide_AppendixD.pdf

http://www.sfdph.org/dph/files/EHSdocs/ehsFood/permitsdocs/ConstructGuide_AppendixE.pdf

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1. Overview:

This guide is based on requirements found in the California Retail Food Code, Part 7 of the California Health and Safety Code. This document serves as a guide to explain and streamline the process of remodeling a food facility from obtaining the proper permits, to submitting an official plan that meets all of the current health and building codes. Use the Construction Checklist (appendix A) to guide you through the process.

Step one: Ensure your project’s address is correctly zoned for its use by visiting the counter at 1650 Mission Street. Example: If the previous use is zoned as a full-service restaurant (wait-service), continue this use OR you will have to apply for a change-of-use with the planning department.

Step two: Draw a rough sketch of the layout of the facility, thinking of different “zones” of operation AND include current food safety building codes in the drawing (along with all applicable building codes).

Example: Utensil washing station should be separate from the food preparation area. See appendices B, C, D for Food Facility Plan.

Step three: Prepare and submit finished plans to 1660 Mission Street, while applying for proper permits. Include: Equipment & finish schedules, hot water demand calculations, and layout of all exterior fixed equipment with a noise survey & mitigation plan.

Step four: If plans fulfill all health and safety building codes, plans will be approved, routed to other agencies for approval before issuing proper permits to build. Business owner also applies for a DPH Health Permit to Operate at 1390 Market Street, Suite 210 after building permit has been issued, but no later than eight weeks prior to planned opening.

Step five: Construction begins and appointments for different stages of construction must be scheduled with DPH Plan Check inspector in advance. A minimum 2 days for 1) Preliminary: rough plumbing sign-off; 2) pre-final: installation of finishes and equipment, and 3 days in advance for 3) final inspection at completion of project. * The applicant and/or their construction manager shall provide safe ladders and climbing equipment for Plan Check Inspections.

Step six: Job card is signed by Plan Check Inspector after final inspection approval. The District Health Inspector conducts an application inspection to grant approval of the Health Permit to operate. * The facility should be in a clean and sanitary state, equipment fully operational and sanitary supplies in place prior to the Health Permit Application inspection.

Figure 1: Process to install a new food facility or remodel an existing food facility

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*Apply at least 8 weeks prior to opening. Failure to submit application and meet allrequirements set forth by the Health Dept. may result in delay of approval to open and operate.

Remodeling of an existing food establishment?

Installing a new food establishment?

NO

Do not need to go through Plan Check

YES

Has the Department of Building Inspection (DBI) been notified?

NO

File an application with DBI at 1660 Mission St (415) 558-6096

YES

1. Open a Plan Check Fee Deposit($1,146.00 : check or credit card )

2. Submit official floor plan: seeHelpful Link for cost

3. Apply for a Health Permit To

Operate (PTO)*: see HelpfulLink for cost

Contact assigned Plan Checker for the following: 1. Start Date of Job2. Future site inspections

When DPH approval granted, Plan Checker will sign JOB CARD

FINAL INSPECTION required by District Health Inspector

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2. Construction Plan Submittal Requirements:Compliant and Non-compliant Facility Construction

a) Floors and Floor Drains:Floors shall be smooth and of durable construction, nonabsorbent, and easily cleanable (impervious to water, grease, and acid) (CRFC – 114268).

Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches (CRFC – 114268(b)).

Examples of approved floors include: 1. Smooth troweled concrete (minimum 3” thickness) with sealer2. Quarry tile3. Ceramic tile4. Magnasite (minimum 1” thickness) with sealer5. Seamless epoxy floors ( minimum 3/6” thickness) with sealer6. Smooth troweled concrete (minimum 3” thickness) with sealer.7. Case by case, 100% Vinyl Flooring which has been previously reviewed and approved.

Commonly poured sealers for concrete and/or epoxy floors include: 1. Polyurethane sealant2. Epoxy sealant3. Other approved sealant material impervious to water, grease, oil, and acid.

Common floor grouts include: 1. Cement grout (mixture of 1 part cement to 1 part of fine grated sand) combined with or top sealed with approved sealer.2. Epoxy grout with acceptable grout additives such as silicone and polyurethane.

Floor drains or trough drains shall be installed in floors that are water-flushed for cleaning and in areas where pressure spray methods for cleaning EQUIPMENT or flooring are used. Floor surfaces in areas pursuant to this subdivision shall be sloped 1:50 to the floor drains. Areas that are generally required: dedicated garbage rooms, floor area(s) by grease cooking and/or a type I hood system, large stationary kettles or stockpots, fish tanks, fish processing tables, and meat processing areas.

Upon new construction or extensive REMODELing, floor sinks or equivalent devices shall be installed to receive discharges of water or other liquid waste from EQUIPMENT. (CRFC 114269).

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See appendix D for examples of finish schedules, and appendix E for flooring installation.

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Non-compliant floors

Notice 6” coving extending up the wall to ease cleaning. The base coved tile prevents build up for food debris and dirt.

Broken tiles restrict proper cleaning. Unapproved flooring is un-cleanable and absorbs food spills.

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This unapproved vinyl floor molding cannot withstand heavy use and in time create gaps for vermin access.

Using the wrong tile (without a coved base) creates a 90 degree angle at the floor/wall junction, resulting in the accumulation of dirt and debris accumulates in this junction.

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b) Walls & Ceilings:Shall be smooth and of durable construction, nonabsorbent, and easily cleanable (CRFC – 114271). All food preparation areas, utensil washing areas, interior surfaces of walk-in refrigeration units, shall be colored as to easily identify grease, dirt, residue, rodent rub marks, evidence of insects, mold, and mildew.

All plumbing, electrical, and gas lines shall be concealed within the building walls, floors, and ceilings or within approved conduit runs or chases to facilitate effective cleaning. Overhead sewer lines are prohibited above areas where food, utensils, equipment, or clean linens may be present.

Walls adjacent to sinks and areas food or beverage is prepared shall be smooth and have a nonabsorbent washable surface. Wall surfaces to all sinks, cooking equipment, and hose area must have an approved splash guard material (i.e. stainless steel, ceramic tile, FRP, etc.) Walls adjacent to cooking equipment shall also be durable to resist heat.

Acceptable materials include: 1. FRP - Fiberglass Reinforced Polyester Panel2. Stainless Steel3. Ceramic tile4. Suspended ceiling panels made with non-perforated material (i.e. T bar ceiling with vinyl clad ceiling tiles or gypsum panel).5. Painted sheetrock ceiling with gloss or semi-gloss finish.

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Non-compliant Walls and Ceilings

The stainless steel panel prevents water damaged to the wall behind the ware wash sink.

Unapproved walls are not easy to clean, create vermin access and may cause mold growth.

Exposed lines make it difficult to properly clean walls and ceiling therefore it is not approved.

Plastic is not an approved ceiling material.

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c) Ventilation:To remove toxic gases, odor, steam, heat, grease, vapors, or smoke from the food facility (CRFC – 114149).

Mechanical Exhaust Ventilation is required over all cooking and dishwashing equipment. An interlocked makeup air system is required (CRFC – 114149.1).

Type I hood shall be installed to collect and remove grease and smoke above cooking equipment such as ranges, fat fryers, barbecues, gas-fired appliances, or any other grease-producing cooking equipment.

Type 2 hoods shall be installed for collecting and removing steam, vapor, fumes, heat, or odors above equipment such as high temperature dishwashers, rotisseries, ovens, and griddles.

All hoods, ducts, and exhaust outlets shall be installed and maintained in accordance with the current edition of the Uniform Mechanical Code as adopted by the local jurisdiction (UMC Chapter 5). Every hood shall be installed to provide for thorough cleaning of all interior and exterior surfaces, including, but not limited to, the hood, filters, piping, lights, troughs, hangers, flanges, and exhaust ducts. Components such as hoods, fans, guards, grease filters, grease gutter systems and ducting, shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ARTICLES.

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Adequate ventilation

Inadequate ventilation issues

Inadequate ventilation may lead to grease accumulation on walls and ceilings; it is also a fire safety hazard.

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d) Lighting:All food preparation areas, dishwashing areas, bar, and fountain glass washing sinks, shall be provided with at least 20 foot-candles of light as measured 30 inches above the floor (CRFC 114252).

Food and utensil storage rooms, refrigerated storage areas, toilet rooms, and dressing rooms shall be provided with at least 10 foot-candles of light (CRFC 114252).

In areas where food is prepared, at least 50 foot-candles shall be required at a surface where a food employee is working with food or utensils, and equipments such as knives, slicers, grinders, or saws (CRFC 114252).

In areas where food is exposed, shatterproof covers shall be installed over all the lights (CRFC 114252.1).

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e) Equipment Standard:All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (CRFC – 114130). Equipment in a utensil or food preparation area should be on approved metal legs, casters or on a sanitary raised curb. If not on casters, cooking equipment should be spaced at least 4 inches to allow for cleaning or spill guards should be installed between equipment (CRFC - 114130.4).

Residential refrigerators are hard to clean, do not provide adequate food separation, nor adequate temperature control.

Commercial refrigeration and freezer units are easily cleanable with removable shelves and easy food storage and separation.

Accreditation tag needed for approved commercial equipment.

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f) Required Sinks and Specification*Depending on use of facilityI. Hand-wash sink

Shall be provided in the food preparation areas; shall be sufficient in number and conveniently located, maintained clean, unobstructed and accessible at all times for use by food employees; shall have water provided from a combination or premixing faucet which supplies warm water (at least 100F) for a minimum of 15 seconds while both hands are free for washing (CRFC – 113953).

An adequate hand wash station is stocked with supplies.

A poorly located handwash sink makes it impossible for staff to wash hands.

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II. Food Preparation SinkFood facilities are required to have a separate sink for when they are engaged in activities such as washing, rinsing, soaking, thawing, or similar preparation of foods, and shall be located within the food preparation area. All food preparation sinks, warewashing sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall be drained by means of indirect waste pipes (CRFC – 114193). Minimum tub dimensions = 18” x 18” x 12” deep with an integral drainboard (CRFC – 114163).

The prep sink has an integrated drainboard and is protected from possible contamination by the splash guard.

The food prep sink indirectly drains to a floor sink with a minimum 1” gap.

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III. Manual Ware-wash and Bar SinksShall be large enough to accommodate immersion of the largest piece of equipment and utensils. Minimum tub dimensions = 16” x 20” or 18” x 18” by 12” deep with two integral drain boards (CRFC – 114099). Bar ware wash sink: Minimum tub dimensions = 10” x 14” x 12” deep with two integral drain boards (minimum 18” x 14”)

A faucet is required to reach each of the three sink compartments. A sprayer shall be added in addition to the faucet, rather than an alternative.

The ware wash sink has 2 integrated drainboards and a faucet that reaches all three compartments.

Bar 3-compartment sink.

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IV. Janitorial Facilties:

At least one curbed cleaning facility or janitorial sink equipped with hot and COLD WATER and a drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes (CRFC – 114279).

A room, area, or cabinet separated from any FOOD PREPARATION or storage area, or WAREWASHING or storage area shall be provided for the storage of cleaning EQUIPMENT and supplies (114281).

Hose bibs shall be protected with a vacuum breaker.

Janitorial floor sinks make it easy to dispose of waste water.

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g) Noise:

All newly installed mechanical, ventilation, and/or refrigeration equipment or systems shall not generate more than 8-decibels above the ambient sound level, at the nearest property plane, at all hours or operation. Project owner/permit applicant, and/or contractor shall make arrangements for safe DPH Inspector access (per CAL-OSHA standards) to conduct noise measurements as soon as possible, but no later than two weeks before DPH Final Inspection. If there is no safe access to conduct a valid DPH sound measurement, the project owner/permit applicant, and/or contractor shall hire a Licensed Acoustical Engineer to provide an acoustical report to verify all equipment complies with the SF Noise Ordinance Article 29 and San Francisco Police Code - Regulation of Noise, at all hours of operation, for DPH final approval.

Noise Reduction Techniques:I1. Install machine on resilient mounting apparatus or vibration isolators to dampen noise and vibration to residential units2. Apply sound absorbing materials (i.e. acoustical foam, noise blanket, baffles, noise absorbing duct liner)3. Direct and install equipment output away from sensitive receivers4. Install an acoustically engineered sound barrier or enclosure (obtain necessary Building Permits)5. Hire an acoustical engineer to study and apply these and more techniques

Avoid installing exhaust ducts along residential windows.

Thin plywood and screens are not approved sound barrier materials.

Avoid installing motors directly next to a residential window.

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An adequate, protected, pressurized, potable supply of hot water at least 120 degrees Fahrenheit and cold water shall be provided at all times (CRFC – 114192a).

The potable water supply shall be protected with a backflow or back siphonage protection device (CRFC – 114192c), as required by applicable plumbing codes.

Design floor sink pipes to handle high water pressure and volume to avoid splash of liquid waste.

i) Protection from Contamination

Enclosure of a Permanent Food Facility: Food and utensil processing, food and utensil storage, food and utensil equipment shall be conducted within a fully enclosed FOOD FACILITY (CRFC – 113984).

Each Permanent Food Facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure (CRFC-114266)

Windows and Doors to a Permanent Food Facility: All exterior doors shall be well fitted and self-closing to effectively prevent the entrance of flies, rodents and vermin. All windows that open into food preparation, storage areas, utensil washing areas, and utensil storage areas be equipped with mesh-screened material to prevent the entrance of flying insects if capable of being left open (CRFC 114259).

Vermin proofing: All penetrations, conduits, holes and other gaps into the enclosure of the food facility and within the facility should be sealed, covered or properly screened to prevent the entry and harborage of vermin (114259).

i) General Layout

Storage: Adequate and suitable space shall be provided for the storage of food. All food, cleaned equipment and utensils, laundered linens, and single use articles shall be stored in clean, dry location where they are not exposed to splash, dust, vermin, or other forms of contamination on approved shelving at least 6 inches above the floor (CRFC - 114047). All food and utensil shelving shall be commercial-grade metal, plastic, or fully plastic laminated and shall be on legs that are at least 6 inches high or on casters. Wood shelving is not acceptable for food and utensil storage, and is not allowed in food and utensil work areas (114178).

h) Water Supply

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Restrooms: Toilet facility with approved hand washing facility shall be provided within food facility convenient for all employees (CRFC - 114279a). Permanent food facilities as to which construction or substantial reconstruction or rehabilitation is commenced on or after September 1, 1986, selling food for the purpose of immediate consumption without the reasonable expectation of further preparation or addition to other foods shall provide Patron Restrooms ( SFHC 440.5 ). Customer restroom shall be in a location where customers do not pass through food preparation, food storage or utensil washing areas. All restrooms shall be provided with well-fitted, self-closing doors and ventilation to outside air or mechanical ventilation integrally controlled by light switch. Patron toilets are required where food is prepared onsite for consumption

Employee Locker/Storage Area: Lockers or other suitable facilities where employees may change and store their clothing and personal items shall be provided in a designated room or an enclosed area separated from toilets, food storage area, food preparation area, utensil washing, and utensil/equipment/linens storage area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur (CRFC 114256 and 114256.1). Lockers must be at least 6 inches above the floor and secured to the wall.

Garbage: All food facilities are required to obtain approved garbage service (SF Health Code – Article 6, Section 291). Provide an Area where garbage receptacles are stored and cleaned shall be separated from food, equipment, utensils, linens, and single service and single-use articles where public health hazard or nuisance is not created. Public right of way and fire exits shall not be used for garbage storage.

Food Protection Equipment: Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the customer’s mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. (CRFC 114060)

construction guidance for retail food facilities · 2017-01-12 · construction guidance for retail...

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