Fillable Plan Review Submittal Checklist (Contra Costa Health Services)

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Plan Review Submittal Checklist (Contra Costa Health Services)

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Plan Review Submittal Checklist
Below are some common items, which are typically missing or inadequately detailed that may delay plan review and
approval. This checklist is not all inclusive and is subject to change without notice. Refer to the appropriate state laws and
CCDEH construction guidelines for additional requirements and details. We provide pre-design consultation on a first come,
first serve basis, Monday through Friday 7:30 a.m. to 9:00 a.m., 30 minutes maximum, no appointment needed.
IF ANY OF THE INFORMATION BELOW IS INCOMPLETE, THE PLANS WILL NOT BE ACCEPTED FOR REVIEW
DO NOT FILL IN SHADED AREAS
PLAN
SHEET#
YES
N/A
Plan Layout
Initially one (1) complete set of plans (accurate, clear, drawn to scale, ¼” per 1’ recommended, and
must be designated for construction only). Four (4) complete set will be required for revised and/or final
approval.
Clearly designate/describe all areas, including kitchens, storerooms, bars, wait-stations, customer self-
serve stations, garbage/refuse storage, utensil washing, display floors, employee locker areas, chemical
storage, janitorial, and offices.
PLAN
SHEET#
YES
N/A
Finishes
Finish Schedule: Wall and ceiling finishes and materials described for each area, including walk-in units
and restrooms.
Finish Samples: Floor, wall and ceiling samples provided (including integral cove bases).
(Note: Foot of cove pieces must be at least ¼” long.) Provide scale cross-section drawings of all
integral cove bases (including at counter toekicks).
PLAN
SHEET#
YES
N/A
Equipment
Equipment cut-sheets/manufacturer specification sheets for all equipment showing conformance with
applicable NSF standards. Number cut-sheets/manufacturer specification sheets to correspond with
equipment numbers designated on plans.
Clearly show locations of all equipment.
For unlisted equipment, sufficient details to determine ANSI/NSF equivalency.
Elevations for all equipment (e.g., 6” legs, casters, cove base). Do not show casters less than 6” high unless
equipment can be readily moved.
Food preparation sink required (except in prepackaged food only facilities). For a typical retail food facility,
you would need a utensil (three compartment sinks), food preparation, mop/janitorial and handwashing sinks.
PLAN
SHEET#
YES
N/A
Lighting
Submit lighting plan. Light of at least 20 foot candles (ftc) intensity must be provided during hours of
operation in the kitchen, other food handling areas, customer self-serve areas, restrooms, utensil washing
and storage areas, and inside reach in and undercounter refrigeration units. Light of at least 50 ftc intensity
must be provided in areas where employees use knives, grinders, slicers, saws, or similar type equipment,
and in all areas during cleaning operations.
Shatter-proof covers or bulbs indicated where required.
ENVIRONMENTAL HEALTH DIVISION
2120 Diamond Blvd., Suite 100
Concord, CA 94520
Phone: (925) 608-5500
Fax: (925) 608-5502
www.cchealth.org/eh
PLAN
SHEET#
YES
N/A
Water Heater
Water heater size, location, recover rate (BTU’s or kilowatts), and if floor mounted, approved installation
(e.g., 6” legs). Provide cut sheet.
Hot water demand calculation. See handout Hot Water Demand Worksheet.
PLAN
SHEET#
YES
N/A
Trash Enclosure or Area
Location and construction shown of trash areas. Easily cleanable and durable floors, walls, and ceilings.
Show drainage and hot/cold plumbing details. Must be approved potable water.
Water heater minimum 10 gallon tank with 2.24 kw (show location, cut sheet if tankless minimum 17.88 kw,
or 79,200 BTU’s)
Drain to sanitary sewer.
PLAN
SHEET#
YES
N/A
Ventilation
Hood details and completed hood worksheet for cooking equipment and non-undercounter high-
temperature dishwashing machines. See Plan Review Construction Guideline.
UL placard or equal for UL or equal listed hoods. Documentations is subject to verification and must include
the model specific UL criteria, including exhaust volume, filter airflow rates, hood overhang (which may be
greater than UMC), make-up air, duct details, and any equipment or other limitations.
Submit room ventilated plans. Restrooms provided with ventilation.
Six inch or more hood overhang, depending on equipment installed.
Note: Ductless hoods, short circulating hood systems, or other unapproved types will not be
approved
PLAN
SHEET#
YES
N/A
Storage
Provide backup food/beverage storage shelving equivalent to 25% of all kitchen space or one square foot
of floor shelving per customer seat, whichever is greater (minimum 144 square feet of approved shelving).
Provide sufficient approved shelving dispersed throughout the kitchen or other storage area(s).
Bars or bar areas must have at least 72 square feet of backup storage shelving.
Each separate department in a supermarket or other large food establishments must have its own backup
storage meeting these requirements.
Provide adequate storage facilities for non food items (e.g., utensils, dishes, paper products, and linens.)
Note: Establishments selling only prepackaged products must have an area or room at least 30
square feet in size, with at least 72 square feet of approved shelving.
PLAN
SHEET#
YES
N/A
Plumbing/Indirect Waste
Submit plumbing plans.
Indirect waste receptacles with minimum 1”air gap (floorsinks/funnel drains) shown for utensil sinks, prep
sinks, walk-in condensers, beverage units, ice machines, etc.
Indirect waste receptacles readily accessible for inspection and cleaning.
Location of all floor drains. Traffic areas slope to floor drains at least 1:50 where floor drains installed.
Note: Floor drain required in kitchens with Type I hood systems, utensil washing areas, meat or fish
handling areas, produce trimming areas, bars.
Hot and cold water with pre-mixing faucet provided to each sink. Faucet sprout reaches each sink
compartment of multi-compartment sinks.
Handsink(s) in each food and/or beverage handling area and utensil washing area.
PLAN
SHEET#
YES
N/A
Janitorial Facilities
Mop sink or basin must be installed to prevent contamination of food, food preparations surfaces, utensils
or equipment. Large enough to wash floor mats if these are used at the facility. Provide cut sheet.
Note: Hot and cold running water through pre-mixing faucet and approved back flow prevention.
PLAN
SHEET#
YES
N/A
Vermin Control
Exterior hinged doors self-closing.
Delivery doors protected by approved automatically activated air curtain.
Openable windows screened (minimum 16 mesh).
No gaps, holes, harborage, or entryways for vermin (including underneath doors).
PLAN
SHEET#
YES
N/A
Grease Traps/Interceptors
Show location.
Must be accessible for inspection and cleaning.
Note: Shall not be located in food handling area unless flush with the floor.
PLAN
SHEET#
YES
N/A
Miscellaneous
Any facility on septic system or well must be approved by the Land Use program.
Submit menu
Submit Facility Risk Category Questionnaire
Submit a copy of menu showing calories per food item if facility is part of a chain of 20 or more locations.
I/We certify that the above information is true and correct.
_____________________________ ____________________________ __________________
Signature Print Name Date
Check One:
Architect Designer Contractor Owner Other
For a complete description of applicable requirements, please refer to Environmental Health Division Plan Review Construction Guide for Retail
Food Facilities. You can download a copy at www.cchealth.org/eh or email Lela.Jones@cchealth.org.
Revised 8/30/19
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Plan Review Submittal Checklist (Contra Costa Health Services)

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Completed 9 February 2021

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