Safe Facilities and Pest Management

What is a plan review?

When the health department reviews your construction plans for your restaurant

What do you need to complete a plan review?

A site plan, floor plan, mechanical plan, and a reflected ceiling plan

What does a site plan show?

The physical location of your restaurant and the other buildings surrounding it

What does a floor plan show?

It’s a blueprint that shows the exact locations of equipment and other rooms of your establishment

What does a mechanical plan show?

They’re usually done by an engineer and show how everything regarding plumbing, electrical, and gas lines connect

What is a reflected ceiling plan?

A plan that shows the perspective of laying down and looking at the ceiling to plan how your establishment’s lights and ventilation systems will work

What is the most important thing to do when drawing plans for your establishment?

Everything must be written down on paper

Where should your plans be submitted when they’re finished?

To your county’s environmental management department

What does EMD stand for?

Environmental Management Department

How do commercial kitchens need to be designed?

They must be designed with structural safety, mechanical safety, and food safety in mind

What does BID stand for?

Building Inspection Department

What happens after the EMD reviews your establishment’s building plans?

The plans get sent to the BID for review

Why does the local BID need to review your building plans?

It must be approved by them before you can start construction

What happens after you finish building the establishment?

The EMD comes to inspect the building

What do you need to get from the EMD after the health insepection?

Permits to run the establishment

What is the most important thing about permits?

They must be renewed and kept up to date

What is the requirement of floors, walls, and ceilings?

They must be made from a smooth, durable material that can be cleaned easily

Coving

An architectural feature that creates a curved surface where walls and the floor meet

Why is it recommended to have coving as a part of your establishment?

It makes cleaning more efficient and prevents buildup of debris

What is the radius that coving must be marked with

3/8” radius

What are the general requirements for equipment that will come into contact with food?

It must be nonabsorbent, smooth, and corrosion resistant, easy to clean, durable, and resistant to damage

What should you do if your equipment no longer meets the EMD’s standards?

Repair or replace it.

What is the most important thing to keep in mind when selecting equipment for your establishment?

It must be approved for commercial use

What are the general standards for equipment?

It must be durable, smooth, and easy to clean

How can you tell if your equipment is approved for commercial use?

Look for certification symbols

What are the three most common certification marks?

NSF, UL EPH classified, and ETL Sanitation

What symbol is this?

NSF

What symbol is this?

UL EPH Classified

What symbol is this?

ETL Sanitation

What does ANSI stand for?

American National Standards Institute

What does ANAB stand for?

ANSI National Accreditation Board

What does ANSI do?

Develop and set standards

What does ANAB do?

Validates and accredits third party organizations

What are the requirements for floor-mounted equipment?

It must be mounted on legs at least 6 inches off the floor or be sealed to a masonry base

What are the requirements for tabletop equipment?

It must be mounted on legs that are at least 4 inches off the ground or sealed to the counter top

Who should install, maintain, and repair your equipment?

Professionals who are familiar with commercial restaurant equipment

When should equipment be replaced?

When it’s worn, deteriorated, unsafe, not working properly, or difficult to clean

What do you need to decide when considering a dishwashing machine?

Leasing one or purchasing one to own

What are the two types of dishwashing machines?

High-temp and low-temp

What does a high-temp dishwashing machine do?

Uses only detergent for cleaning and hot water for sanitizing dishes

What temperature is the water inside a high-temp machine

165F to 185F depending on the style

What does a high-temp dishwasher need?

A dedicated hood or special ventilation system to prevent steam from condensing on the ceiling.

What does a low-temp dishwashing machine do?

They use detergents and chemicals for cleaning and sanitizing dishes

What temperature is the water in a low-temp dishwasher?

It must be at least 120F

How does leasing a dishwasher work?

You pay a company based on a fixed maximum amount of washes

What does the monthly fee include when leasing a dishwasher?

Maintenance as well as approved detergents and chemicals

How does owning a dishwasher work?

You’re responsible for servicing and supplying it

What are the guidelines for owning your dishwasher?

You must make sure that it will measure water pressure, chemical concentrations, and water temperature and show the readings in plain view

Where should the requirements of your dishwasher be posted?

On the machine where the operator can easily see it

What is the most important thing to consider when purchasing a three-compartment sink?

They must be large enough to hold your largest equipment

Where do hand-washing stations need to be placed?

Food prep areas, bathrooms, dishwashing areas, and food service areas

What are the 5 components that a hand-washing station must have?

Potable water of at least 85F, soap, a way to dry hands, a garbage can, and signage

What are the most important guidelines for handwashing sinks?

They must only be used for washing hands and never blocked

What is the most important guideline for break areas?

They must be located in a place where no food, utensils, or equipment cannot be contaminated

What is the most important guideline for restrooms?

They must be located conveniently, kept clean and sanitized, and have self-closing doors

What are some guidelines for water and plumbing in your establishment?

Only licensed plumbers are maintaining the plumbing and potable water comes from an approved source

What are the four places potable water can come from?

Approved public water mains, regularly tested private sources, closed portable water containers, and water transport vehicles

cross-conection

A link where contaminated water can come into contact with the clean water supply

Backflow

The flow of dirty water into the clean water supply

Backsiphonage

A vacuum created in the plumbing system that sucks contaminants back into the water supply

How can you prevent backsiphonage?

Install a vacuum breaker or creating an air gap over or under the sink

What is a vacuum breaker?

A valve that has a plunger

How can you prevent grease from clogging the pipes?

Install grease traps

What are guidelines for grease traps?

They must be installed and maintained by a licensed plumber, easy to access, and cleaned regularly

Where should wastewater be disposed?

Into an approved sewage system

What area of the establishment requires the most lighting?

Food prep areas

What area of the building requires a 50ft candle light intensity?

Food prep areas

What areas of the building require a 20ft candle light intensity?

Self-service areas, bathrooms, equipment storage areas, and inside some equipment

What area of an establishment requires a 10ft candle light intensity?

Walk-in refrigeration units and dry storage areas

What do ventilation systems do?

They improve air quality as well as reduce grease and condensation buildup

What are the requirements for maintaining ventilation systems?

Grease collectors should be checked, drained, and cleaned daily and vents should be washed at least once a week

How often should your ventilation system be steam cleaned?

At least once a year by a professional

What are the requirements for indoor garbage containers?

They must be easy to clean, pest-proof, waterproof, and leakproof

Where should garbage containers be cleaned?

Outside and away from food prep areas

What are the requirements for outdoor garbage containers?

They must be kept as far away from the establishment as possible, kept on concrete or asphalt, and be closed and have their drain plugs covered at all times

When should you clean up messes from outdoor garbage containers?

Immediately

What is an imminent health hazard?

A serious threat or danger to the health of customers or staff

What are some examples of imminent health hazards?

Apparent foodborne illnesses outbreaks, power outage, fire, contaminated water or lack of clean water, floods, or sewage backup

What should you do if your refrigeration unit fails?

Establish time and temperature control and discard any products that have been time-temperature abused

What should you do if you don’t know the rules about animals on the premises?

Check with your regulatory authority

What is the goal of pest management?

To keep pests out of the establishment

What should you do if pests enter your establishment?

Deny them access to food and shelter

How can pests enter your establishment?

Through deliveries or small openings

How can you prevent pests from entering your establishment?

Working with a PCO, examining deliveries, cleaning, sanitizing, and repairing any holes and cracks in your establishment

What does PCO stand for?

Pest Control Opperator

How can you establish a relationship with a PCO?

Consult them before a pest invasion happens by having them spray monthly or check traps

What are the signs of a rodent infestation?

Damaged packaging that looks like it was chewed on, droppings, nests, or actually seeing a rodent

What do new mouse droppings look like?

Bright and shiny

What do old mouse droppings look like?

Dull and gray

What are signs of roach infestation?

You see it, smell a strong oily odor, and you see roach droppings

What do roach droppings look like?

Spilled pepper in places where you should not see spilled pepper

Why is it concerning to see a roach with the lights on?

Because roaches are nocturnal creatures and prefer the dark

What should you do if you see any signs of an infestation?

Call your PCO and have them come immediately