Fayette
County Health District
Phone:
740-333-3590
Fax:
740-636- 1583
What is this packet?
When do I need a plan review?
What is the first thing that I need to do?
What license category do I fall under?
…A place, location, site, separate area where food
intended to be served in individual portions is prepared or served for a charge
or a required donation. As used in this division, “served” means a response
made to an order for one or more individual portions in a form that is edible
without washing, cooking, or additional preparation and “prepared” means and
action that affects a food other receiving or maintaining it at the temperature
at which it was received.
… A premises or part of a premises where food is stored, processed, prepared, manufactured or otherwise held or handled for retail sale.
What is the procedure for opening or altering a
FSO or RFE?
What is the procedure for change of ownership, license holder, or risk level of a FSO or RFE?
What must be included in the plans according to the Ohio Revised Code 3717-1?
· The facility layout and specifications shall be legible, be drawn reasonably to scale and shall include:
o The type of operation or establishment proposed and the foods to be prepared
o The total area to be used for the food service operation or retail food establishment including square footage
o All portions of the premises in which food service operation or retail food establishments are to be conducted.
o Entrances and Exits
o Location, number and types of plumbing fixtures, including all water supply facilities
o Plan of lighting, both natural and artificial, with foot-candles indicated for critical surfaces.
o A floor plan showing the general layout of fixtures and other equipment
o Building materials and surface finished to be used.
o An Equipment list with equipment manufactures and
model numbers
What are some basic construction requirements for a FSO or RFE?
SANITATION
·
Because hand
washing is such an important factor in the prevention of foodborne illness,
sufficient facilities must be available to make handwashing not only possible,
but likely.
·
Separate
handwashing sinks, easily accessible to employees, must be installed in the
following locations, food preparation areas, dishwashing areas, kitchen
entrances, and kitchen exits.
Additional handwashing sinks may be
required depending on the type and size or the facility.
·
All handwashing
sinks (including sinks in all bathrooms) must be equipped with proper
handwashing signs, clearly visible notifying all employees to wash their hands.
·
All sinks must
be equipped with hand/ fingernail brushes.
·
All handwashing
sinks must be equipped with suffiecient warm water (110°F), soap, paper towels/hot air dryer and a waste
container.
·
A
three-compartment sink with two drain boards is required for washing, rinsing,
sanitizing and air-drying. Sink compartment must be large enough to accommodate
the largest utensils or equipment being used. A Commercial NSF or ANSI approved
dishwashing unit is acceptable, but is not a substitution for a
three-compartment sink.
·
Restrooms
equipped with adequate handwashing stations.
·
A curbed mop
(service) sink with a floor drain.
FOOD
EQUIPMENT & FOOD
·
All food
equipment must be approved by the National Sanitation Foundation (NSF) or the
American National Standards Institute (ANSI). Before you purchase any food equipment
request evidence from the manufacturer that the product is NSF and ANSI
approved. NSF and ANSI have a website search engines found at www.nsf.org and www.ansi.org
respectively.
·
All food
equipment must be smooth and easily cleanable.
·
A food
preparation sink is required if any food will be washed, thawed or prepared
using water. This Sink should be equipped with at least one drainboard. A food
prep sink is required for all risk level three and risk level four foods
facilities.
·
Sufficient cold
holding units (refrigerators) that will maintain 41° F or lower at all times and be of sufficient space
to prevent overloading. All units must be equipped with a thermometer.
·
Sufficient hot holding
units that will maintain 135°F or higher at all times.
·
All food and
drink must be obtained from approved sources that comply with the law.
PLUMBING
·
Food prep sinks
must be indirectly drained.
·
Grease
interceptors must be properly sized and installed.
·
Backflow
preventors must be properly installed according to ASSE requirements and are
subject.
·
Sufficient
number of floor drains throughout the facility.
SURFACES
·
All food
contact surfaces and prep areas must be smooth, non-porous, durable and easily
cleanable (stainless steel for most surfaces is recommended). Wood surfaces for
food prep are not acceptable.
·
All walls and
floors must be smooth, non-porous, durable and easily cleanable (stainless
steel or Fiberglass reinforced plastic {FRP} board are recommended wall
coverings).
·
Walls behind
sinks and cookware should be covered with FRP, stainless steel or similar
material.
·
All ceilings
must be smooth, durable and easily cleanable.
PHYSICAL
FACILITY
·
Ensure that
your proposed construction meets all applicable Building and Zoning Department
regulations and requirements. You may contact them at (740) 335-2212.
·
All areas of
the facility must have coved baseboard installed and in good repair.
·
Lighting must
be adequate. Lighting is measured in foot-candles: 50 foot candles is required
in areas where employees work with food and food equipment; 20 foot-candles is
required at buffets, salad bars, inside equipment such as refrigerators,
restrooms, utensil storage, handwashing and dishwashing areas; 10 foot-candles
is required in dry storage areas.
·
The facility
may be required to install hood ventilation and/ or fire suppression systems.
Check with the local fire Department and Building Department where your
facility is located for these requirements.
·
All lightbulbs
must be shielded or shatter-resistant in areas where exposed food, equipment,
food contact surfaces or utensils are present.
·
Air intake and
exhaust fans must be placed in a way to prevent the contamination of exposed
food, equipment, food contact surfaces or utensils.
·
The facility
must have a designated chemical and maintenance equipment storage room.
·
All outdoor
storage surfaces for dumpsters must be constructed of a nonabsorbent material
(such as asphalt or concrete) and must be sloped to drain. Dumpsters must be
adequate and maintained to handle the volume of waste as not to create a public
health nuisance.
·
The facility
must have a designated room for employees to eat, drink, use tobacco, and store
personal items. This room must be separate and located away from food,
equipment, food contact surfaces and utensils. This room must be equipped with
lockers for employees to use.
·
Sufficient
waste containers must be located throughout the facility.
·
The Fayette
County Auditor requires that all businesses obtain a vendor’s license. You can
obtain this license at their office located at 133 South Main St. Washington
C.H. .
Who is responsible for the operation of the FSO and RFE?
·
The license
holder is considered the “Person in Charge” or PIC.
·
The PIC is
directly responsible for the safe and sanitary operation of the facility to
protect public health. You are responsible to comply with all applicable food
service codes outlined in the Ohio Administrative Code (OAC) and the Ohio
Revised Code (ORC). You are responsible for training support staff/ volunteers
to comply with these codes. The OAC Chapter 3717-1-02.4 outlines many of the
responsibilities of the PIC.
·
PIC
responsibility is often overlooked. A well constructed facility is the foundation
for a successful operation- however, without a knowledgeable, PIC, how can you
expect to safely operate a food service facility? If you are not the PIC,
please pass this information on to the PIC.
·
The Fayette
County Health District may be able to provide you with a copy of the Uniform
Food Safety Code and Informational packet on the person in charge.
What risk level do I fall under?
· Food facilities are licensed as either a Risk Level 1,2,3, or 4. Risk levels describe the potential risk that the facility poses to public health and the probability of a foodborne illness. As the risk level increases so does the number of inspections.
Risk Level 1- Poses
potential risk to the public in terms of sanitation, food labeling, sources of
food, storage practices, or expiration dates. Examples of risk level one
activities include but are not limited to, an operation that offers for sale or
sells:
1. Coffee, self-service fountain drinks, pre-packaged non-potentially hazardous beverages;
2. Pre-packaged refrigerated or frozen potentially hazardous foods.
3. Pre-packaged non-potentially hazardous foods;
4. Baby food or formula.
Risk level 2- poses a
higher potential risk to the public than risk level 1 because of hand contact
or employee health concerns but minimal possibility of pathogenic growth
exists. Examples of risk level 2 activities include but are not limited to:
1. Handling, heat treating, or preparing non-potentially hazardous food;
2. Holding for sale or serving potentially hazardous food at the same holding temperature at which it was received.
3. Heating individually packaged, commercially processed potentially hazardous food for immediate sale.
Risk Level 3- poses a
higher potential risk to the public that risk level 2 because of the following
concerns: Proper cooking temperatures, proper cooling temperatures, proper
holding temperatures, contamination issues or improper heat treatment in
association with longer holding times before consumption, or processing a raw
food product requiring bacterial load reduction procedures in order to sell it
as ready-to-eat. Examples of risk level 3 activities include but are not
limited to:
1. Handling, cutting or grinding raw meat products;
2. Cutting or slicing ready-to-eat meats or cheese;
3. Assembling or cooking potentially hazardous food that is immediately served, held hot or cold, or cooled.
4. Operating a heat treatment dispensing freezer
5. Reheating in portions only;
6. Heating of a product, from an intact, hermetically sealed package and holding it hot.
Risk Level 4- Poses a
higher potential risk to the public than risk level 3 because of concerns
associated with: handling or preparing food using a procedure with several
preparation steps that include reheating of a product or ingredient or a
product where multiple temperature controls are needed to preclude bacterial
growth; offering as ready-to-eat a raw potentially hazardous meat; poultry
product, fish, or shellfish or a food with these raw potentially hazardous
items as ingredients; using freezing as a means to achieve parasite
destruction; serving a primarily high
risk clientele including the immuno-compromised or elderly individuals in a
facility that provides either health care or assisted living; or using time in
lieu of temperature as a public health control for potentially hazardous food; or
performs a food handling process that is not addressed, deviates or otherwise
requires a variance for the process. Examples of risk level 4 activities
include, but are not limited to:
1. Reheating bulk quantities of leftover potentially
hazardous food more than once every seven days;
2. Caterers or other similar food service operations
that transport potentially hazardous food.
What are the fees associated with FSOs and RFEs?
·
Once you have
determined your license category and risk level, you can contact the health
department for your fees. The plan review fee is 30% of the county license fee
based on risk level. Plan review fees apply to new facilities, altered
facilities and risk level changes. Plan review fees are not annual; license
fees are. The license must be renewed by March 1st of every year.
Please note that fees are the same for FSO’s and RFEs but vary according to
risk level and size.
What are the minimum items to include on the floor plan?
· The floor plan should be reasonably to scale showing (the greater the detail the better):
1. Location of all sanitation and food equipment as outlined in the Sanitation and Food and Food Equipment sections of this document packet.
2. Location of all other food equipment (including all cooking equipment).
3. Location of all plumbing equipment as outlined in the Plumbing Section of this packet.
4. Location and types of all other areas.
5. Total area of the facility in square feet.
6. Entrances and Exits.
7. Lighting plan indicating adequate lighting in all locations as defined in the Physical Facility Section of this packet
8. General seating plan.
9. Location of dumpsters.
10. Location of chemical and maintenance equipment storage room.
11. Location of employee breakroom and employee personal item storage lockers.
The Final Checklist before submission:
___ 1. A completed Application
___ 2. A Menu or List of Foods to be prepared/served/sold
___ 3. A floor plan with the minimum requirements
___ 4. An equipment list
___ 5. A copy of letters of approvals from various agencies
___ 6. Appropriate fee according to risk level and size.
Fayette
County Health District FSO and RFE Plan Review Packet
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Facility |
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Name |
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Address |
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Phone |
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Fax |
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License
Holder
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Name |
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Address |
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Phone |
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Fax |
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General
Information (circle correct info) |
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Risk Level |
1 2 |
3 4 |
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License Catergory |
FSO |
RFE |
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Total Area |
Under 25,000 sq feet |
Over 25,000 sq feet |
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Water |
Public |
Private |
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Sewer |
Public |
Private |
Materials |
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Food Contact Surfaces |
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Floors |
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Walls |
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Ceilings |
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Baseboards |
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Equipment
(list or attach all cut/spec. sheets) |
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Name/Type of Equipment |
Manufacturer |
Model Number |
NSF or ANSI? |
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