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HUNTERDON COUNTY HEALTH
 
ENVIRONMENTAL HEALTH SERVICES:
Air Pollution Inspections and Information
Construction Referral Review Program
Flooding - Water Quality and Health Considerations
Hazardous Materials Response and Enforcement
Kennel Inspections
Lead Poisoning Investigations
Mold Information and Guidelines
Pesticide Application Enforcement and Inspection
Public Health Nuisance and Housing Investigations
Private Well Testing Act
Rabies Control
Radon Testing
Recreational Bathing Facility Inspections
Retail Food Establishment Inspections
Right-to-Know Program
Safe Drinking Water Program
Septic Disposal Systems
Solid Waste Flow Enforcement
Underground Storage Take Systems
Well and Septic Care Guide

The Web Hunterdon
 

George F. Wagner, Director of Public Safety
Karen B. DeMarco, Health Officer
Tadhgh Rainey, Division Head - Health

908-788-1351
health@co.hunterdon.nj.us

314 State Route 12
County Complex, Building #1
Flemington, NJ 08822-2900


 

WELCOME TO THE HUNTERDON COUNTY
DIVISION OF HEALTH SERVICES - ENVIRONMENTAL HEALTH

 

PLAN AND SPECIFICATION REQUIREMENTS FOR RETAIL FOOD SERVICE ESTABLISHMENT CONSTRUCTION AND REMODELING

Plans and specifications for food service establishments, when received by the Health Department will be checked for conformance with State and local requirements in the following areas. This list, while not necessarily complete, points out some main areas of concern. Please make sure you use the check list for the procedures for construction or remodeling a Retail Food Service Establishment prior to submitting plans and specifications to the Health Department.

  1. Material and finished surface used on floors, walls and ceilings. Also, that used behind cooking equipment and interior surfaces of walk-in refrigerators.

    a. Flooring and Cove: Preferred flooring includes quarry tile, terrazzo, or certain poured (seamless) epoxy floors. Floors should be constructed so as to be durable and easily cleanable. Commercial grade vinyl (1/8") asbestos tiling is approved in dry areas (i.e. not undergoing repeated water spillage or subjected to cleaning methods employing use of liberal amounts of water). In all cases, base coving is to be provided.

    b. Walls: Are to be finished so as to be smooth, nonabsorbent, and easily cleanable. Light colored epoxy or enamel painted dry wall is approved. Wall areas behind cooking equipment, dish machines, etc. should be covered with stainless steel, anodized aluminum, or ceramic tile.

    c. Ceilings: Dry wall painted with light colored epoxy or enamel is approved. Drop ceiling panels are to be readily removable for cleaning or replacement. A vinylized coating for ceiling panels is recommended for it improves clean ability.

  2. Plumbing Fixtures: Location and type. Includes drainage provisions for floors, compressors, slop sinks, coolers, etc. A floor drain is to be provided in the utensil washing area, if area is to be water flushed, and for each walk-in cooler. A utility sink (or some other approved facility) must be provided for disposal of slop water.

  3. Hot Water Equipment: Type, model, make, rated capacity of water and booster heaters in BTU=s or kilowatt hours. Supplies of adequate hot water at peak demand must be assured. Guidelines are available to make these calculations.

  4. Garbage and Refuse Disposal: Provisions for container washing and for adequate storage areas are to be indicated.

  5. Floor Plan of Operation: Designation of various areas - serving, food preparation, dry storage, toilets, hand washing, location of equipment, etc. This plan must be drawn to scale.

  6. Lighting: Location of fixtures. Foot candles of illumination of work areas to be specified (50 foot candles recommended). All lighting within an area where food is being prepared or served must be shielded from breakage.

  7. Ventilation Equipment: Cooking, dish washing area and toilet rooms. Model, make and rated capacity of the exhaust fans, and the make-up air systems (if provided) are to be provided along with shop drawings which include layout of the duct-work.

  8. Food Service Equipment: Make, model, size and location. All food service equipment should bear National Sanitation Foundation seal of approval or be of equivalent standard. If any equipment is custom fabricated, then shop drawings and specification sheets must be submitted for our evaluation. Domestic food service equipment is not designed for commercial use, and is not recommended.

  9. Dry Food Storage: Indicate location and construction details of all dry food storage areas. Dry and cold food storage area, as a rule, shall equal at least 15% of kitchen prep areas.

  10. Personal Articles: Provisions must be made for the orderly storage of employees=personal belongs (i.e., coats, pocketbooks, etc.) outside of the food prep and cooking areas.

An early consultation between Health Department personnel and those planning, building, or operating an establishment is highly desirable. All plans are to be submitted to and reviewed by the Health Department prior to beginning any construction or remodeling. Should this not be done, you stand the chance of wasting money with unapproved construction and materials.


 

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