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Submittal Requirements & Specifications For Plan
Review
Building/Inspections Division
3635 - 4th Avenue
Moline, IL 61265
309-524-2370
New • Remodel • Change of
Ownership
(Food service establishments and Retail food stores)
For a complete plan review, architectural drawings, to
scale, must be submitted containing the information set
forth below. This list, while not necessarily complete,
points out principle areas of concern required for our
evaluation.
FLOOR PLAN OPERATION
Designation of various areas includes serving, food
preparation, dry storage, toilet, seating arrangements,
employee break area, etc.
EQUIPMENT PLAN, SCHEDULE &
BROCHURES
The location of equipment and fixtures shall be shown on
plans, along with a numerical equipment schedule.
Equipment brochures with the proper numerical listing
shall include the manufacturer’s name, model number and
descriptive information. Used or pre-owned equipment shall
be approved prior to purchase or installation. Please
specify if equipment will be installed on legs or casters.
Equipment on legs may be sealed to the wall.
EQUIPMENT SPACING & AISLE SPACE
Stationary equipment shall be spaced four (4) inches apart
and six (6) inches or more from the walls, per industry
standards, to facilitate cleaning. If equipment is mounted
on approved four (4) inch casters and is easily moveable,
it may be installed closer together. Please note: Only
manufactured food service equipment lines may be sealed
together. The minimum aisle space shall be 36 inches wide.
PLUMBING FIXTURES
Provide the location and type – including drainage
provision for floors, utility sinks, evaporators from
walk-in coolers, refrigerators, etc. All plumbing shall
meet local and state plumbing codes.
HOT WATER EQUIPMENT
List the manufacturer, type (indicate both regular and
booster heaters), model number, storage capacity and
recovery rates of both types. Indicate the location of
equipment utilizing the hot water and subsequent piping
needed. Place hot water heaters, etc., on six (6) inch
legs.
VENTILATION EQUIPMENT
Indicate the cooking, dishwashing, storage areas and
toilet room. Include the manufacturer, model number and
rates capacity of the exhaust fans and make-up air system,
including hood dimensions, type of material used and the
size and location of all ductwork. Exhaust hoods must be
of corrosive-resistant materials and cannot be painted on
the inside.
FLOORS, WALLS & CEILINGS
Material and finished surface must be indicated. Concrete
block walls, in order to be acceptable, shall be
smooth-finished, sealed and painted so that residue may be
effectively removed by normal cleaning methods.
UTILITY LINE, PIPE & DUCT PLACEMENT
In remodeled facilities, all exposed lines such as, but
not limited to, electrical conduit, water supply pipes,
drain pipes, vent pipes, fire suppression system pipes,
gas pipes, CO2 lines, dish machine chemical feed lines and
HVAC duct work shall be spaced one (1) inch away from the
wall, ceiling or equipment, one (1) inch apart from one
another and six (6) inches above floor level to facilitate
cleaning. In new or extensively remodeled facilities,
utility service lines, pipes, ducts, etc., shall not be
unnecessarily exposed. Placement shall be inside walls,
ceilings, floors or sealed chase. If some pipes, etc., are
exposed, use proper spacing. Beverage supply lines shall
be installed in PVC pipes, spaced one (1) inch off wall or
in plastic guttering sealed to the wall. Seal both ends
with foam, trim off excess foam when dry, and paint.
Note: Please indicate on the plans the placement of the
above-mentioned items.
LIGHTING
Locations, type, size and intensity of illumination (in
foot candles or wattage) must be shown. Protective light
coverings must be provided in all food preparation,
storage, dishwashing and refrigeration areas.
STORAGE AREAS
Indicate location and construction details of all food and
single service storage areas.
GARBAGE, REFUSE & COOKING OIL
DISPOSAL
Indicate type and number of disposal containers or
compactors needed, and whether placed on graded,
machine-laid asphalt or concrete surfaces.
SPECIALTY STORAGE
Identify where the storage cabinet for cleaners, toxins,
and other cleaning items will be located. Show the
locations of broom and mop racks and special use cleaning
equipment storage. Provide clean linen storage and
employee lockers.
MENU
A proposed menu for the establishment shall accompany the
plan. Recipes may be required.
OFF-PREMISES CATERING & DELIVERY
Requires you to provide a menu and equipment brochures to
include food delivery containers and delivery vehicle
information.
FOODBORNE ILLNESS PREVENTION CLASS
A mandatory managers and supervisory personnel class shall
have been attended prior to the issuance of the health
permit and facility opening.
Special Note:
All owners, architects, and contractors shall be made
aware of the following:
Plan modifications and equipment changes shall be approved
by this department prior to implementation.
Conditions during remodeling may necessitate the closure
of your facility until sanitary practices can be properly
resumed.
Final inspection for the health permit shall take place
when all construction is completed, equipment is certified
and inspected as operational, the facility is cleaned, and
the foodborne illness prevention class has been completed.
When the health permit is issued, food delivery,
preparation, and service may begin.
An early consultation to review preliminary plans will be
to your benefit.
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