Retail Food Establishment Plan
Review Application
Click here to print a copy of the application.
The Bernards
Township Health Department is responsible for reviewing your application to
operate a retail food establishment. You will be required to comply with Chapter 24-Sanitation in Retail
Food Establishments and Food and Beverage Vending Machines:
current effective date 01/02/2007. The following checklist will help you
prepare your application. Plans must be submitted at least 30 days prior to
construction or renovation.
PRE-PLANNING
PREPARATION
OF PLANS
Plans and
specifications for food service facilities must include, where applicable, data
relating to the grounds, building exterior, and such any other information necessary
for review.
The plans
must be clear, concise, legible, to scale and be of such size as to enable all
information to be clearly shown.
The
following information must be included on the plans:
Floors: All floors must
be smooth, easily cleanable and of a light color. All construction details must
clearly show the following:
a) Construction
materials
b) Location of floor
drains
c) Details on juncture
between floors and walls
Walls
and ceilings:
Kitchen walls must be smooth, easily cleanable and be of a light color.
Ceilings must be clean and in good repair. Complete details must be provided,
including:
a) Materials
b) Finish
c) Color
Doors
and Windows
a) Indicate
self-closing devices on doors where required.
b) Indicate screening
or other insect control devices.
Lighting
a) Indicate placement of all fixtures (in relation to equipment)
b) Indicate
illumination level (in foot candles) for all areas; including toilet rooms,
storage area, etc. Specific
intensities must be shown for food preparation areas and utensil washing areas.
Chapter 12 sets the following
standards:
·
All
food prep areas must have at least 30 foot candles of light.
·
All
utensil and equipment storage areas and in lavatory and toilet areas, at least
20 foot candles of light.
·
In
dry food storage areas, in walk in refrigerators, and in all other areas, at
least 10 foot candles of light.
c)
Light
shields must be provided in food prep areas.
Plumbing: Detailed plumbing plans must be
submitted to the plumbing inspector for approval. Plumbing must comply with the NJ Uniform
Construction Code. In addition, the
plans to this department must include:
a)
All
hand washing sinks- provide specifications
b)
Three
compartment sinks (where applicable)- provide specifications
c)
Cross
Connection control
d)
Drinking
fountain locations
e)
At
least one utility sink or curbed cleaning facility with floor drain shall be
provided and used for cleaning mops or similar wet floor cleaning tools.
a)
Provide
rest room locations. Patrons must
have access to rest rooms in “eat-in” facilities. Patron access may not be through food
areas.
b)
Indicate
dressing and/or locker rooms for employees (some type of storage facilities for
personal items are required).
c)
Restroom
doors must be self-closing. If
there are no windows, ventilation system must be installed.
d)
Garbage
can with lid shall be provided in Ladies room.
e)
Employee
“hand wash” sign must be posted in all rest rooms.
Dishwashing
a)
Method
for sanitization must be provided.
This includes type of sink or dishwasher. Manufacturer’s specifications are
required.
Food Storage Areas
a)
Indicate
construction of floors, walls and ceilings.
b)
Indicate
ventilation of storage rooms.
c)
Indicate
location and construction of storage shelves.
Food Displays
a)
Indicate
counter sneeze guards or other protective devices.
Equipment
Design and Construction: A list of all equipment must be prepared
an addendum to the plans showing the manufacturer and the model for all
equipment.
Equipment and
Utensil Storage
a)
Adequate
storage facilities for all equipment such as tableware, kitchenware, utensils,
etc. must be clearly shown.
b)
Complete
details must be included for running water dipper wells for frozen dippers,
including water inlet, waste connection, etc.
c)
Equipment
must be located either far apart for easy cleaning or 1/32” space
between. If exposed to seepage,
equipment to be sealed to adjoining equipment or to walls.
Ventilation
Stoves, ovens, grills, fryers, etc. must
have a ventilation system exhausting to the outside. This system must also meet fire
codes. Hoods should have
filters. The complete plan for the
ventilation system must be provided to the Construction Official. Compliance
with the NJ Uniform Construction Code is required.
Refuse
a)
Describe
method of refuse storage. List type
of container and number of containers.
b)
Describe
facilities to be provided for storage of refuse containers, garbage room,
storage rack or platform, etc.
c)
Indicate
facilities provided for cleaning of refuse containers. Waste generated in the cleaning of
refuse containers must be disposed of in an approved manner.
d)
List
the name of the refuse collector, frequency of collections, and name and
location of disposal site.
Grease Trap
a)
Provide
the size and specification of the grease trap.
b)
Provide
the name, address and phone number of individual of individual contracted to
service grease trap.
c)
The
township where the restaurant is located may have specific requirements
regarding grease traps. If so,
compliance with town requirements is necessary.
d)
Number
of seats and hours of operation must be provided.
Sewerage Disposal
System
a)
Provide
the type of sewage disposal system serving the restaurant (individual septic
system of public sewer).
b)
If
the restaurant is served by an individual septic system, you must provide proof
of compliance with NJAC 7:9A-Standards for Individual Subsurface Sewage
Systems.
Outside Contractors: Provide the
names, addresses and phone numbers of the required contractors.
a)
Exterminator
b)
Garbage
removal company
Food Manager: Provide the name of the individual
responsible to perform the requirements of the food manager. The title and date of the NJ Department
of Health approved food manager’s course must also be provided.