Food Facility
Plan Review & Approval Procedure

Note: Please ensure the zoning allows for the proposed use in the proposed location.

California Uniform Retail Food Facilities Law (CURFFL) requires plan review prior to construction on all new or remodeled food facilities. The following guidelines are based on CURFFL, which should be referred to if there is need for clarification.

Plans will be reviewed within 20 working days of receipt by the Environmental Health Division. If plans are not approved, a written notice will be sent to the applicant detailing additional information needed. Upon completion of plan review, plans will be returned to the applicant to be hand-carried to the Building Department. A building permit cannot be issued without plan review clearance from this Division.

All construction and operational aspects of your project must be completed and approved by this Division prior to the issuance of the health permit. Contact this office at least one week prior to your completion date for a preliminary construction inspection. The following information is necessary for timely review and approval:

1. Fee : Complete and sign the clearance form and pay the required fee. This fee covers time spent on plan review and construction inspections. If additional time is spent on your project, a supplemental fee calculated at the current hourly rate must be paid before the project can be finaled.
2. Submit three sets of detailed plans and one set of specification sheets.
3. Scale: Plans shall be drawn to a minimum scale of ¼" = 1 foot. Identify each room or area on the plans.
4. Site plan: Include dumpster pad and remote restrooms if applicable.
5. Floor plans: Submit plans of the entire facility, including plumbing layout, electrical layout, reflected ceiling plan, equipment layout details, and equipment elevations.
6. Square footage: Provide square footage of food facility and number of seats in dining room and bar.
7. Equipment schedule: Include manufacturers' specification sheets and the method of installation for all equipment; Food service sinks must meet applicable NSF standards.
8. Finish schedule: Specify materials and finishes for floors, bases, walls, ceilings, shelving, and cabinets. This schedule should include the type of material, the color, and the surface finish. Give specific brand names. Samples or specifications of proposed finish materials may be required. See handout: Flooring Requirements for Food Establishments, available from this office.
9. Hoods: Must be provided over all equipment that produces heat, gases, smoke, or vapors. Refer to the current edition of the Uniform Mechanical Code (UMC), Chapters 4 and 5, for requirements. Complete an Exhaust Hood Worksheet for each separate hood that is proposed.
10. Plumbing plan: Show complete plumbing layout (include grease trap) and water heater locations. Floor sinks must be accessible for cleaning and installed flush with the floor finish. Include specification sheets for all food service sinks. All food service sinks must meet NSF standards.
11. Restrooms: Must be provided for use by employees. The fixture requirements are found in the Uniform Plumbing Code (UPC). Food establishments within a retail shopping center need not provide toilet facilities within their boundaries if public restrooms are located within 300 feet of the food establishment.
12. Water heater: Specify size and output in BTU/hour of the water heater. If fixtures are located more than 60 feet from the water heater, a recirculation pump must be installed. See Hot Water Demands Worksheet available from this office for additional requirements.
13. Handwash sink: A sink to be used exclusively for handwashing with hot and cold water must be provided within each food preparation area and equipped with mounted soap and towel dispensers.
14. Utensil washing: A three-compartment stainless steel sink with dual integral drain boards is required if utensils are to be washed. The sink must be capable of accommodating the largest utensil to be washed. Each drain board shall be as large as the sink compartments. The three-compartment sink must drain to a floor sink.
15. Dishwashing: Where reusable customer utensils are used, provide a three-compartment stainless steel sink with dual integral drain boards or a dishwasher that meets NSF standards.
16. Food preparation sink: Establishments needing a separate sink for food preparation such as thawing, rinsing, or soaking shall have a stainless steel sink that meets NSF standards. The food preparation sink must drain to a floor sink.
17. Mop sink: Provide an approved janitorial sink with hot and cold water and backflow protection. Submit a specification sheet. The sink shall be located to prevent contamination of any food preparation areas, food storage areas, utensils, or equipment. A wall or enclosure may be required depending on location of the mop sink. Provide space for storage of a mop bucket and cleaning supplies. A curbed utility wash down area may be used in lieu of a mop sink.
18. Grease trap: Provide location and size. Check with the local public works department for requirements.
19. Menu: Submit a menu or list of foods to be prepared in the food facility.
20. Sneeze guards: Provide complete scale drawings and finish schedule of each sneeze guard.
21. Employee clothes storage: A Room, enclosure, or designated area separated from toilets, food storage, food preparation areas and utensil washing areas must be provided where employees may change and store clothes. Establishments with fewer than ten (10) employees per shift can meet this requirement by providing employee lockers or similar cabinets.
22. Storeroom: The required floor area of the storeroom shall be determined as 25% of the kitchen area or 1 square foot per seat, whichever is greater. This area must include cleanable metal shelves. Shelves must be located to allow for 6" of clear space between the floor and the bottom shelf.
23. Lighting: Shatterproof shields are required on lights above food preparation areas, utensil washing areas, and where open food is stored. In areas where food is prepared or utensils are washed, lighting of at least 20 foot-candles is required.
24. Dumpster area: A dumpster pad and enclosure are required. Check with the building department for requirements.
25. Water supply: The water supply shall be from a water system approved by the Health Officer or the State Health Department. A water supply permit may be required.
26. Sewage disposal: The establishment must be connected to a municipal sewer system or an individual sewage disposal system. If the operation is to be served by an individual sewage disposal system, contact the Sonoma County Permit and Resource Management Department for current requirements, phone (707) 527-1900.

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