Construction Guidelines for New Food Establishments

Handwashing Facilities

• Installed in each food preparation area
• In or immediately adjacent to all restrooms
• Equipped with hot and cold running water, mixing faucets, soap, sanitary towels
• Adequate in size and number
• Located to permit convenient use by all employees

Equipment and Utensils

• Designed to be smooth, easily cleanable, durable
• In good repair
• Food contact surfaces - easily accessible for cleaning, nontoxic, corrosion resistant, and nonabsorbent
• Installed in a manner that makes it, and adjacent areas, easily cleanable

Equipment on Tables/Counters

• Sealed or mounted on legs (4 inches high), unless readily movable

Floor-Mounted Equipment

• Installed at least 6 inches off of floor or otherwise sealed, unless readily movable
• Space between adjoining pieces of equipment must be sealed, unless sufficient space is provided to facilitate easy cleaning between, behind, and beside all such equipment

Floor and Wall Junctures

• Must be coved
• Vinyl base may meet this requirement if properly installed
• The bottom and top of the base shall be tightly sealed to the floor and wall - caulk sealant is recommended for this application

Indirect Connections of Drain Lines From Equipment

• Required for equipment such as prep-sinks, ice machine, ice bins, refrigerator, steam kettles, potato peelers, and similar types of enclosed equipment
• Waste pipe shall discharge into an open, accessible, individual waste sink, or floor drain that is properly trapped and vented
• If allowed by law, a dishwashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within five feet of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap  

Walk-in Refrigerator

• Shall have a floor drain that is installed as to preclude the back flow of sewage into the refrigerator, OR
• All parts of the floor shall be graded to drain to the outside through a wastepaper or doorway

Drain Lines From Equipment

• Shall not discharge wastewater in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas, or into difficult to clean areas

Frozen Desserts-Storage of Dispensing Scoops and Dippers

• In approved running-water dipper well, OR
• In a manner approved by the health authority

Floors

• Constructed of smooth, durable, nonabsorbent, and easily cleanable materials (ex: concrete, terrazzo, ceramic tile, durable grades of linoleum or plastic)
• Areas subject to spilling or dripping of grease or fatty substances shall be constructed of grease-resistant material
• Floors of non-refrigerated, dry food storage areas need not be nonabsorbent

Floor Drains

• Provided in all rooms where floors are subjected to flood-type cleaning or where normal operations release or discharge water or other liquid waste on the floor

Exterior Areas Where Food is Served

• Shall be properly drained
• Surfaces shall be finished so as to facilitate maintenance and minimize dust

Walls and Ceilings

• Easily cleanable
• Smooth and light colored
• Have washable surfaces
• Fissured, pin holed, or other deeply textured ceilings are not considered to be easily cleanable
• Studs, joists, and rafters shall not be left exposed in food preparation areas, dishwashing areas, or toilet rooms
• If exposed in other rooms, studs, joists, and rafters shall be suitable finished and kept clean and in good repair

Wall Cover Materials

• Shall be attached and sealed to the wall or ceiling as to leave no open spaces or cracks that permit accumulations of grease or debris, or provide harborage for vermin

Toilet Facilities

• Adequate and conveniently located
• Completely enclosed with tight-fitting, self-closing doors
• Easily cleaning receptacles for waste materials
• Covered waste receptacle in toilet rooms used by women

Building Penetrations (through walls, floors, ceilings, etc.)

• Shall be effectively protected against the entrance of flies, other insects, rodents, and other vermin

Openings to Outer Air

• Protected by self-closing doors, closed windows, or screening

Refrigerator Thermometers

• Each refrigerator shall be provided with a thermometer accurate to ±2 degrees Fahrenheit
• The thermometer shall be located in the warmest part of the refrigerator and situated so that it can be easily and readily observed for reading

Ice Storage Containers

• Shall be of a smooth, impervious material, and designed to facilitate cleaning
• Ice bins and ice makers shall be equipped with suitable covers to protect the ice against contamination
• The hoses for bulk soft drink and water dispensing apparatus shall not pass through the ice which is to be consumed

Single Service Articles

• Stored in and dispensed from closed cartons or containers which protect them from contamination

Dishwashing Machine Thermometer

• Dishwashing machine shall be equipped with thermometers to constantly indicate the temperature of the wash and final rinse

Dishwashing Machine

• A gauge cock shall be provided on the dishwashing machine just upstream from the point at which the final rinse enters the machine unless otherwise exempted
• Adequate quantities of hot water at sufficient pressures shall be provided to operate the dish machine within the manufacturers specifications
• The wash temperature shall be at least 140°F, and in single tank conveyor machines shall be at least 160°F
• When hot water is relied upon for sanitization, the final or fresh rinse water shall be at a temperature of at least 180°F at the entrance of the manifold
• When a pumped rinse is provided, the water shall be at a temperature of at least 170°F
• When chemicals are relied upon for sanitization, they shall be of a class or type approved by the health authority, and shall be applied in such concentration and for such a period of time as to provide effective bactericidal treatment of the equipment and utensils
• Dishwashing machines shall be of such materials and so designed and constructed as to be easily cleanable, and shall be capable, when operated properly, of rendering all surfaces of equipment and utensils clean to sight and touch, and sanitized

Three-Compartment Sink

• Shall be provided and used wherever washing and sanitization of equipment or utensils are conducted manually
• Sinks used for manual washing and sanitizing operations shall be of adequate length, width, and depth to permit the complete immersion of the equipment and utensils, and each compartment of such sinks shall be supplied with hot and cold running water
• Dish baskets shall be of such design as to permit complete immersion of the utensils and equipment components being sanitized

Dish Tables and Drain Boards

• Shall be of adequate size for proper handling of soiled utensils prior to washing and for cleaned utensils following rinsing or sanitization
• Shall be located or constructed as not to interfere with the proper use of the dishwashing facilities

Sinks, Dish Tables, and Drain Boards

• Shall be so constructed of galvanized metal or better, suitably reinforced, of such thickness and design as to resist denting and buckling, and sloped so as to be self-draining

Daycare Facilities with Enrollment of 30 or less

• Shall be provided with a three-compartment sink with dual integrated drain boards and/or a commercial dish machine (capable of sanitizing)
• If only a commercial dish machine is to be installed, a minimum of a two-compartment sink with spray unit (equipped with back-flow prevention device) shall be required.

Daycare Facilities with Enrollment of 31 or more

• Shall be provided with a three-compartment sink with dual integrated drain boards and/or a commercial dish machine (capable of sanitizing)
• If only a commercial dish machine is to be installed, a minimum of a two-compartment sink with spray unit (equipped with back-flow prevention device) shall be required

Lighting

• At least 20 foot-candles of light shall be required on all working surfaces
• At least 10 foot-candles of light shall be required on all other surfaces and equipment, in food preparation, utensil washing and hand washing areas, and toilet rooms
• At least 5 foot-candles of light at a distance of 30 inches from the floor shall be required in all other areas
• All light bulbs over food preparation areas must be shielded or shatterproof

Storage of Employees Belongings

• Adequate facilities shall be provided for the orderly storage of employees' clothing and personal belongings
• Where employees routinely change clothes within the establishment, one or more dressing rooms or designated areas shall be provided for this purpose
• Such designated areas shall be located outside of the food preparation, storage, and serving areas, and the utensil washing and storage areas
• Such an area may be located in a storage room where only completely packaged food is stored
• Designated areas shall be equipped with adequate lockers or other suitable facilities

All Construction not Specifically Mentioned Above

• Shall be such as to provide convenient cleaning and sanitary conditions
• All construction shall be performed in compliance with local, state and federal regulations

Operating Permit

• No food may be brought into the facility and no food may be prepared until the operating permit is issued

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