Microsoft Word - Food Handbook · Web view• Food service equipment must be able to maintain all required temperatures, cold (41 F) or hot (140F). • Floor drains and floor sinks

Food Tenant

Handbook

Philadelphia Premium Outlets

FOOD TENANT PLANS

FOOD TENANTSPlease read the Tenant Handbook for important information before preparing your tenant improvement plans for plan review.

HEALTH DEPARTMENTAll submittals and questions regarding Food related items should be directed to:

County of Montgomery Health Department Pottstown Health Center364 King StreetPottstown, PA 19464PHONE 610.970.5040FAX 610.970.5048

For further information regarding the Montgomery County Health Department, please visit their website at: http://health.montcopa.org/health.

For Health Department permit applications and licenses, please refer to the pages in thisHandbook or to the Montgomery County Health Department website for updated forms and/or codes:

Codes - The applicable codes are as follows:1. The International Building Code (IBC), 2006 edition2. The International Fire Code (IFC) , 2006 edition3. The International Mechanical Code (IMC), 2006 edition4. The International Plumbing Code (IPC), 2006 edition5. The International Fuel Gas Code (IFGC), 2006 edition6. The International Electrical Code (IEC), 2006 edition7. The International Energy Conservation Code (IECC), 2006 edition8. Americans with Disabilities Act and all local and state codes9. State and local food establishment codes

Including but not limited to Montgomery County Public Health Code*10. Food Service Equipment to be: NSF (National Sanitation Foundation) Approved

* For the Montgomery County Public Health Code, please use the “Montgomery County HD Code”provided on the project website.

It is the facility owner and/or operator’s responsibility to confirm all requirements with the HealthDepartment.

Please be aware hoods in the paths of egress must have a 6’-8” head clearance!

http://health.montcopa.org/health

Food Tenant PlansPhiladelphia Premium Outlets

LICENSEAll food tenant owners must apply for a license, specific to this project, even if you already hold a license in Montgomery County.

Also, all food tenant suites must have a Certified Food Sanitation Manager, certified by theMontgomery County Health Department.

PLAN REVIEW AND PERMIT

If you prepare and/or serve food, your plans must be submitted to the Health Department as well as to the Building Department. Plan reviews for Food Tenants may take longer. Please plan accordingly!

It is recommended that you submit to the Landlord and Health Depa r tment at the same time you submit for Building review.

Building Department submittal: See information in Tenant Handbook. Building Plan review could take up to 6 weeks to be completed.

Health Department submittal: Submit one (1) set of store layout plans and an equipment specification package separately to the Montgomery County Health Department, Pottstown Health Center, for Health review: Health Department Plan review could take up to 6 weeks to be completed.

Incomplete applications will be returned and will delay processing time/issuance of license and permit! Completed “License Application”, License Fee, completed “Application for Food Establishment Plan Review” with plans and specifications, and plan review fee MUST all be provided at time of submission.

USE PROVIDED SCHEDULES IN APPLICATION

FYI Food tenants generally fall into one of 3 types for this project:A- Food prepared, served and eaten on Premises: All restaurants, Food Court tenants, and all

locations with seating (indoor or outdoor)B- Take-out service ONLY: Take out foods such as candy, chocolate, pretzels, ice cream, etc.

with no seatingE- Mobile Food Vendor: Food carts at Food Court

Please confirm type prior to submittal.

Landlord submittal: Submit four (4) bond sets of prints and an electronic file for the plan/review approval process. The Landlord must approve tenant plans, color & material boards, and equipment specification package prior to the start of Tenant construction.


PLAN REVIEW CHECKLISTItems needed from Architect / Design Company:

1. The following drawings and information will be needed for Health review:a. Scaled 2-D drawings (looking down) showing:

i. food preparation areas ii. food storage areasiii. all sinksiv. dishwashing areasv. food service equipmentvi. garbage/refuse/recycling areas vii. employee storage locationviii. employee restrooms

Note: Provide a drawing showing locations of toilets within premises or closest location to a common area toilet.

ix. All exhaust fans, compressors, HVAC, etc. for Building Department and Landlord reviewb. Elevation drawings (standing in front of equipment); especially for food shields. c. Equipment Schedulesd. Floor, wall, ceiling, counter finishese. Floor/wall junctures and coving specs f. Floor slopes and drainsg. Beverage system materials and method of installation h. A written summary description of operation:

i. Menu (to judge what type of equipment is necessary)ii. Food transportation proceduresiii. Food preparation processes (thawing, cooling, cutting, etc.)iv. Number of meals between deliveries (to estimate dry and cold storage)v. Seating countvi. Number of employeesvii. Days and hours of operationviii. Types of dishes used (glass or single-service)ix. Types of service (self, walk-up, dine in, take out only, catering only, prepackaged foods

only, etc.)x. Cleaning schedule

2. If you prepare and/or serve food (including product samples or cookware demonstrations), a grease interceptor will be required. Tenant to tie into Center’s grease waste line, if existing, or provide an individual in-ground grease interceptor, run through floor sink and sized to the 3 compartment sink being used for cleaning kitchen ware.

3. The method of plan shipment is up to the architect/owner, but no faxing of bulk plans. Faxes and email may be requested during the process for simple issues.

4. All tenant plans must be signed and sealed by a State of Pennsylvania licensed architect and engineer. Please have your architect/engineer verify all current codes.

5. Initial review time may take up to 6 weeks. Architect /owner will be contacted with any questions, and then provide a written letter of approval for plans.


Items to be aware of:• Air gaps must be per the drawing provided in the Permit application. Both Building

Department and Health Department will be inspecting air gaps.• Food service equipment must be able to maintain all required temperatures, cold (41 F) or hot

(140F).• Floor drains and floor sinks to be flush with surrounding tile or flooring surfaces.• A cleanable surface tile or ceiling is required over all food preparation areas.• Lighting above all food preparation areas to be shielded.• A mop sink is required with nonabsorbent walls.• Door sweep/weather stripping will be required at all doors for pest control. No light may show

between threshold and door. Door sweeps must be of professional quality and on the interior side of door unless required otherwise by local jurisdiction.

• In designing your suite, take into account any special sealant requirements that may occur between equipment and surfaces. Also any required spacing per health codes, building codes, and local jurisdiction.

• Provide a location for employees to store personal items, either lockers or a designated shelf, away from food preparation areas.

• All systems must be operational prior to final inspections for Health, Fire, and final Building inspections.

INSPECTIONSYou must have approval from Montgomery County Health Department PRIOR to beginning work.Allow for up to one (1) week for Health Department inspections.

The Limerick Township will be reviewing and inspecting all architectural and MEP items, such as Type1 Fire Suppression system, hoods, plumbing, etc. Please make certain you have all plans fully labeled and all items completed prior to inspections.

Both the Limerick Township and the Montgomery County Health Department will be reviewing and inspecting all air gaps. For air gaps, follow the criteria set forth in the Health Department’s guidelines and all applicable codes.

Montgomery County Health Department will review all health related items.

ALL CHEMICAL TEST KITS MUST BE PROVIDED BY TENANT AT TIME OF HEALTH INSPECTIONS!!!! Test kit must correspond to sanitizer.

MMONTGOMERY CCOUNTY HHEALTH DDEPARTMENT

Norristown Health Center

1430 DeKalb Street, PO Box 311

Norristown, PA 19404-0311

610-278-5117

Fax: 610-278-5167

Pottstown Health Center

364 King Street

Pottstown, PA 19464

610-970-5040

Fax: 610-970-5048

Eastern Court House Annex

102 York Road, Suite 401

Willow Grove, PA 19090

215-784-5415

Fax: 215-784-5524

LICENSE APPLICATIONTO OPERATE A FOOD SERVICE ESTABLISHMENT

Please check 3 application status and PRINT all applicable information. Incomplete applications will be returned and will delay processing time/issuance of license.‘ Initial Application ‘ Change of Ownership ‘ License Renewal License Number:

Type of License (check 3 one):‘A Food prepared, served and eaten on premises ‘CC Retail food having take-out or sit-down dining‘AA Food prepared, eaten on premises with retail ‘D Commissary (caterer)‘B Take-out service ONLY ‘E Mobile Food Vendor‘BB Bakery ONLY ‘F Non-Profit Charitable‘C Retail food (drug stores, mini marts, etc.) ‘NLS School Cafeterias (not serviced by an outside

vendor)Name of Establishment:

Address of Establishment:(street address, city, state, and zipcode)Municipality: Phone Number:

Former Name:(if this application is a change of ownership)Trade/Corporation Name:

Number of Seats: Square Footage of Establishment:(establishments with retail sales)

Mailing Address:(if different from establishment address)Owner Name: Owner Phone Number:

Owner Address:

Does facility have a cigarette vending machine? ‘ Yes ‘ No *Sit-down dining only

*Does facility permit smoking? ‘ Yes ‘ No *If yes, does facility have a separate smoking section? ‘ Yes ‘ No OFFICIAL USE ONLYApproved by: New License

Expiration Date:

Application fee $ See reverse side for fee schedule. Fee MUST be filed with application. All checks and money orders are to be made payable to the TREAS U RER OF M O NTGO M ERY COUNTY .Application is hereby made for license to operate a food service establishment in Montgomery County. By signing this application, you certify that the facts set forth on this application are true and correct, understanding that the submission of false or misleading information is grounds for suspension or revocation of license. Also, you agree that the establishment will comply with the Montgomery County Public Health Code. You indicate that you have complied with applicable provisions of Act 62 of 1992, which requires any person applying for a food establishment license in the Commonwealth to apply for a sales and use tax license or exemption certificate from the Pennsylvania Department of Revenue.

Print name of owner/authorized agent Signature of owner/authorized agent Title

***Ple ase sen d the co mple ted appl ic atio n along wi th th e proper re mi ttan ce to th e above checked of f ice.***

Montgomery County Health Department Page 1 of 18

FEE SCHEDULEA. LICENSE

TYPEDESCRIPTION FEE

A EATING AND DRINKING ESTABLISHMENTS (sit-down dining)< Establishments with up to 49 seats $170.00< Establishments with 50 to 199 seats $230.00< Establishments with 200 or more seats $290.00

AA EATING AND DRINKING ESTABLISHMENTS WITH RETAIL SALES Applicable retail fee PLUS eating and drinking establishment fee

(A + B TAKE-OUT FACILITIES (no seating) $170.00BB BAKERY ONLY $115.00C RETAIL FOOD FACILITIES (e.g. – drug stores, mini marts, convenience stores, etc.)

< 1,500 or less square feet $80.00< 1,501 to 2,500 square feet $215.00< 2,501 to 5,000 square feet $240.00< 5,001 to 7,500 square feet $270.00< 7,501 to 10,000 square feet $330.00< 10,001 to 15,000 square feet $385.00< 15,001 square feet and over $455.00

CC RETAIL FOOD HAVING TAKE-OUT OR SIT-DOWN DINING Applicable retail license fee PLUS

$170.00(C + D COMMISSARIES (including caterers) $230.00

E MOBILE FOOD VENDORS (per vehicle) $115.00F NON-PROFIT CHARITABLE OPERATION $40.00

NLS NON-LICENSED SCHOOL FOOD SERVICE ESTABLISHMENTS No FeeDUPLICATE FOOD SERVICE ESTABLISHMENT LICENSES $30.00

Effective 1/1/05

*Please note that failure to provide all required information may delay plan approval and/or license approval for the establishment.

Montgomery County Health Department Page 2 of 18

Form: Plan Review Packet

*Please note that failure to provide all required information maydelay plan approval and/or license approval for the establishment.

Form: Plan Review PacketMontgomery County Health Department

Page 3 of 18





610-278-5117

Fax: 610-278-5167


364 King Street

Pottstown, PA 19464

610-970-5040

Fax: 610-970-5048




215-784-5415

Fax: 215-784-5524

DIVISION OF ENVIRONMENTAL FIELD SERVICES Application For Food Establishment Plan Review

The Montgomery County Public Health Code (MCPHC) Section 4-35a requires that all food establishments have a valid permit issued by the Montgomery County Health Department (MCHD) in order to operate. No food may be prepared or served before MCHD conducts a pre-opening inspection and grants approval to operate [(MCPHC Sec. 4-35c(i)]. Application for licensure and plan review must be made at least 30 days prior to the date planned for opening [(MCPHC Sec. 4-35b(ii)]. Properly prepared plans and specifications are to be submitted to MCHD for review and approval before construction, remodeling, or conversion of an existing structure for use as a food establishment [(MCPHC Sec. 4-34a(i)].Establishment Construction Information:(Check one) New Remodel Conversion of an existing structure for use as a food establishment

Name of Establishment:

Address of Establishment:

Municipality (Twp./Boro.):

Owner’s Name: Phone Number:

Owner’s Mailing Address:

Name of Responsible Agent(if other than owner): Title:

Phone Number:

Completed food establishment license application & fee enclosed?(Check one) Yes No

Plan Review Application Fees:

1. Plan review fee for a food establishment shall be $85.00.

2. Plan review fee for a retail food establishment (AA, C, and CC licenses only) shall be based upon the square footage of the establishment, according to the following schedule:

Retail food establishment size Fee

2000 sq. ft. or less $85.00Each additional 200 sq. ft. or less $ 6.00

Example: A retail food establishment of 3250 sq. ft. would be required to submit$127.00 for plan review.

3250 1250 ÷ 200 = 6.25

-2000 ($85) Round 6.25 up = 71250 7 X $6 = $42.00

$85 + $42 = $127.00

3. If the establishment is found not to be 100% complete at the scheduled final opening inspection, a fee of $115.00 shall be charged for each re-inspection thereafter. Payment must be received prior to re-scheduling any additional opening inspection.

Renovations:(Check one)

Is the establishment being renovated? Yes No

If yes, what dates are you closing the establishment to perform the renovations?

to mm / dd / yyyy mm / dd / yyyy

If the establishment plans to remain open during renovations you must request to do so in writing. MCHD requires you to submit areas and methods of containment, proposed work schedule, areas of egress, and Heating, Ventilation and Air Conditioning (HVAC) containment. MCHD retains the right to approve or deny all submitted requests.

Business Description:

Days/Hours of Operation:

Total Establishment Square Feet:

Sit-down Dining Projected Service Capacity (if applicable):

Number of Seats:

Total Occupancy: (Check one)

Does the facility have a basement? Yes No

If yes, will it be used for (check all that apply):

Food preparation

Food Storage

Food-contact item storage (e.g. cups, take-out containers, plastic ware, etc.)

If the establishment basement is used for any of the above, all MCPHC requirements must be met for equipment and structures (floors, walls, ceilings, etc.)

Type of Water Supply: (Check one)

Community

Name of Water Company:

Non-Community

Please provide MCHD with written documentation from a Pennsylvania State Certified lab stating that the well water system meets with the parameters of the PA Safe Drinking Water Act. For information, Contact the PA Dept. of Environmental Protection, Bureau of Water Supply Management.

Note: Sampling requirements and parameters for new source non-community water supply systems are found in the PA Safe Drinking Water Act.



Page 6 of 18

Type of Sewage Disposal: (Check one)

PublicName of municipal authority:

Private on-siteIf private, Sewage Enforcement Officer (SEO) approval/Sewage Disposal Permit must be obtained and submitted to MCHD with this packet.

Garbage and Refuse Disposal:

Describe method of waste storage (i.e. garbage cans, dumpster, etc):

Will facility require indoor waste storage? (Check one) Yes No

(Note: MCPHC Sec. 4-24c(ii)(aa) requires that a storage surface shall be constructed of nonabsorbent material such as concrete or machine-laid asphalt, be smooth and be sloped to drain.)

Name of Solid Waste Collector (if known):

Refuse Disposal Site:

Dumpster location:

Dumpster ground surface material:

Frequency of Collection (if known): (Check one)

Daily

Other (Explain):

Construction:

Anticipated Start Date: mm / dd / yyyy

Anticipated Completion Date: mm / dd /yyyy

Signature of establishment representative (if applicable):

Signature: Date:

Title:

Signature of Owner or Operator:

Signature: Date:

Title:

No food shall be prepared on site until MCHD conducts a final opening inspection.

Plans will be approved for a period not to exceed two years. Resubmission may be required two years after the date of approval.

GUIDELINES FOR FOOD ESTABLISHMENT PLAN REVIEW PREPARATION

Preplanning

Review thoroughly the Chapters of the Montgomery County Public Health Code (MCPHC) applicable to the specific type of food establishment planned prior to and during preparation of plans and specifications.

Discuss any unanswered questions regarding licensing and requirements for licensing and plan review with your regional MCHD Plan Review Coordinator.

Complete an “Application for Food Establishment Plan Review” which is to be submitted with the plans and specifications. (The completed food establishment license application, license fee and plan review fee are required with this submission.)

Submit plans and specifications for the proposed food establishment project and obtain approval from MCHD PRIOR to beginning work.

The proposed food establishment work must also conform to all applicable local planning, zoning, building, and fire codes, etc., as well as requirements of the Pennsylvania Department of Labor and Industry, Department of Environmental Protection, the Liquor Control Board, and any other applicable local, state, or federal agency requirements. (Receiving approval from MCHD does not preclude the requirement to obtain approval from such agencies.)

Preparation of Plans

Plans and specifications for food establishments must include:

General Floor Plan:Submit an accurately scaled floor plan of the facility showing all areas including kitchens, bars, restrooms, basements, garbage/refuse/recycling storage areas, all food establishment equipmentincluding equipment for food and utensils, storage equipment, etc.

Menu or description of the foods to be handled.

Special operational procedures, cleaning schedules and/or food transportation procedures pertinent to the operation of the establishment.

The plans must be clear, concise, legible, to scale, and be of such size as to enable all information to be clearly shown. All information must be submitted to the local representative of the health department for review.



Page 8 of 18

The following information must be included in plans and specifications for food service facilities:

B. Structural Facilities

Indicate the surface finishes, including coating materials, used on all surfaces (floors, walls, ceilings, cove moldings, and custom-built food service counters). Complete the enclosed Establishment Surfaces Finish Schedule.

Additional information required to be shown in plans when applicable:

1. Locations and type of slip resistant textured flooring.

2. Floors that are sloped or pitched to floor drains. Floor drains required in areas subject to wet conditions or cleaning methods using water spraying.

3. Indicate materials or method for sealing utility lines that run through walls, floors, and ceilings.

4. Suspended ceiling tiles must be approved. Submit a sample of tile AND provide manufacturers information for material and surface finish.

5. Indicate materials and methods for installation of beverage systems. Concealed lines and penetrations through void spaces require approved sleeves and/or conduit.

6. All floors, walls, and ceilings in kitchens, prep areas, dry storage areas, ware washing areas, bars (if food preparation or food service takes place), and janitor closets must be smooth, easily cleanable, and non-porous and must be noted on the suppliedfinish schedule located in the

packet. Examples:

Floors - vinyl tile, quarry tileCove Base – ceramic tile, vinyl stripWalls - FRP (Fiberglass Reinforced Panel), high gloss/semi-gloss paint, stainless steelCeiling - vinyl-faced sheetrock tile, vinyl-laminated gypsum tile – non-porous/smooth

7. Vermin Control - Doors and Windows

Indicate self-closing devices on doors where required (including but not limited to restrooms).

Indicate screening or other insect-control devices (include mesh size of screening, minimum 16 mesh to the inch).



Page 9 of 18

8. Water Supply

a. Must meet with state and local requirements.

b. Potable water must be supplied under pressure to all fixtures and equipment, except that nonpotable water may be used for air conditioning, equipment cooling, irrigation, and fire protection.

c. Sufficient hot water to meet the peak demands of the establishment operation must be provided. A guide to determining peak demand may include totaling the following typical usages:

Warewash sink capacity of three compartments231 cubic inches = one

gallon Handwash sinks = 6 gallons Mop sink = 10 gallons/hour Dish machine = Rated use per hour

Hot water demand is normally calculated for a 2-hour time period, which would be compared to the hot water heater storage capacity and recovery rate over a two- hour period of time.

9. Liquid Waste

a. Sewage shall be disposed through an approved community sewage treatment plant or an individual sewage disposal system which is sized, constructed, maintained, and operated according to law.

b. Non-sewage liquid waste shall be disposed in a manner that will not create a public health nuisance.

c. Indirect liquid waste receptacles including hub drains, funnel drains, floor sinks, etc. must provide effective capture of the discharge.

d. The local sewer authority may have requirements for the use and installation of a grease trap and garbage grinders. Grease traps, if required, must be located and installed to facilitate cleaning and maintenance.

e. All potable water supplies must not connect directly to liquid waste disposal systems. All sink faucets must be properly air-gapped from the rim level of the sink. All ice machine and ice bin drains must be properly air-gapped. A proper air gap is one that is two times the diameter of the drain line and not less than 1 inch.



Page 10 of 18

Sample ice machine drain air-gap:

10. Restroom/Locker Facilities

Show the location of restrooms(s) and indicate water closets, handwash sinks, ventilation to the outside (windows) and/or exhaust fans, soap and towel dispensers, waste receptacles, and that doors are self-closing doors. Indicate an area for the storage of employee personal items.

SAMPLE MATERIALS/FINISH SCHEDULE

Room/Area Floors Cove Base Walls CeilingKitchen:Cooking

Quarry Tile Quarry Tile -Stainless SteelPanels-Semi-GlossPainted Drywall-FiberglassReinforced Panels

Non-perforated Vinyl coated Suspended tile

KitchenFood Prep.

Vinyl IndustrialTile

Vinyl/RubberCoving

FiberglassReinforced Panels

Same as above

Dry Storage Vinyl Asbestos tile Vinyl Semi-GlossPainted Drywall

High gloss paintedSheetrock

Ware washing Quarry tileEpoxy grout

Quarry tile Ceramic tile Vinyl coated Sheetrock Suspended tile

Serving Porcelain Tile Vinyl Semi-GlossPainted Drywall

Vinyl coated sheetrock

Restroom(s) Ceramic tileMastic grout

Ceramic Ceramic tileHigh gloss paintedGypsum WallBoard

High gloss paintedSheetrock

Janitor Closet Vinyl IndustrialTile

Vinyl/RubberCoving

Semi-GlossPainted Drywall

Semi-Gloss PaintedSheetrock

Dining Area Porcelain Tile Vinyl Flat-paintedDrywall

Acoustical CeilingTiles

Bar Quarry Tile Quarry Tile Polyurethane- sealed wood

Vinyl-coated suspended tile

Basement (ifused for food or food contact items)

Concrete sealed with waterproof epoxy sealant

Vinyl/RubberCoving

Semi-GlossPainted Drywall

Vinyl-coated suspended tile

Other (Explain)Bakery Area

Same as cooking area




Floors, walls, and ceilings must be smooth, easily cleanable and non-porous. Examples: Floors – quarry tile

Walls – FRP (fiberglass reinforced panel), semi-gloss painted drywall Ceiling Tiles – non-perforated vinyl-faced suspended tile (IMPORTANT: A ceiling tile sample must be submitted for allcooking, food prep., food storage, mop closets and warewashing areas.)

Hot water tank size: 100 Gallons

MATERIALS/FINISH SCHEDULECOMPLETE AND SUBMIT WITH YOUR PLANS

Room/Area Floors Cove Base Walls CeilingKitchen:Cooking

Food Prep.

Dry Storage

Ware washing

Serving

Restroom(s)

Janitor Closet

Dining Area

Bar

Basement (ifused for food or food contact items)Other (Explain)

Floors, walls, and ceilings must be smooth, easily cleanable and non-porous. Examples: Floors – quarry tile

Walls – FRP (fiberglass reinforced panel), semi-gloss painted drywall Ceiling Tiles – non-perforated vinyl-faced suspended tile (IMPORTANT: A ceiling tile sample must be submitted for allcooking, food prep., food storage, mop closets and warewashing areas.)

Hot water tank size:

C. Equipment1. Design and Construction

a. A list of all equipment must be prepared as an addendum to the plans showing the manufacturer and the model for all equipment. This information may be presented on the attached “Equipment Schedule.” (Note: all equipment must be designed and constructed in accordance with the criteria set forth by the National Sanitation Foundation (NSF), Baking Industry Sanitation Committee, Commercial Refrigeration Manufacturers Association (CRMA), Edison Test Laboratories (ETL), or Underwriter Laboratories Food Division (UL), or other appropriate testing agency.) If the equipment does not bear the mark of approval of any of these agencies, a set of detailed shop drawings may be evaluated to determine compliance with these standards. (See Sample Equipment Schedule).

b. Adequate storage facilities for all equipment and food must be clearly shown (e.g., basement). Indicate the type and placement of shelves. Chemicals (pesticide, cleaning agents, medications, first-aid supplies, etc.) are required to be stored separately.

c. Indicate the location and type of all sinks. Separate sinks are required for handwashing (more than one may be required, depending on the facility), cleaning and sanitizing of multi-use utensils (3-compartment sink), food preparation, and general cleaning (mop sink). Clearly label all sinks. An approved splash-guard may be required on sinks located six or less inches from other sinks and/or equipment.

d. Indicate the location of all handwash sinks. Handwashing facilities must be conveniently located to all food service, warewashing and food preparation areas (Separate hand washing sinks may be required for each area).

e. Provide details on sneeze guards or other protective devices in food display areas where foods are subject to possible customer contamination.

f. Automatic ice dispensers are required for customer self-service.2. Equipment Installation – Installation of all equipment must be shown to conform

to at least one of the following methods:a. Moveable – proper casters are provided, or the item is small and light enough to

be easily moved or carried by one person for normal daily cleaning.b. Sealed – properly sealed to walls, floors, or adjacent equipment. Indicate

the materials used to seal (type of approved sealant, welding, trim strips, etc.)

c. Spaced – adequately spaced from adjacent walls, floors, or equipment. Adequateclearance must be provided beneath all equipment. Spacing of an equipment item, or group of items from a wall requires free access to the side of the equipment item(s) and space from the wall of 6 inches for total equipment length of less than4 feet; 8 inches for total equipment length between 4 and 8 feet; 12 inches for totallength between 8 and 12 feet; and 18 inches for lengths greater than 12 feet. Indicate spacing distances. Note: Utility lines installed behind equipment may require additional spacing.

SAMPLE EQUIPMENT SCHEDULE

ItemNo.

EquipmentDescription

Name ofManufacturer

Equipment NSF

approved? Yes/No

ModelNo.

Method ofInstallation

1 3-compartment sink H&M Manufacturing

Yes A36-3 Sealed to wallGE-1201 sealant

2 Meat Slicer A&E EquipmentCo.

Yes 910 Moveable

3 6-Burner Stove Atlas Range Co. Yes CB-45 Spaced – 8” from wall, 12” on side,

4 Grill Atlas Range Co. Yes 30 Moveable-Gas, on casters withspecial cut-off and quick disconnect coupling

5 Exhaust Hood Bill’s Stainless Steel Metal Fabricator

Yes CustomFabric.

Sealed DowCorning Silastic ®734 RTV

6 Walk-in Box Cold King Yes 30-5x6 Cowled to walls- metal trim stripping

D. Ventilation

1. The location of establishment ventilation systems for all areas including toilet rooms, store rooms, kitchen, and utensil washing areas must meet with local township/boro regulations. All kitchen ventilation equipment must be designed in accordance with the National Fire Protection Show Association (NFPA Code No. 96-1991), and must be installed according to the Nutritional Sanitation Foundation “Manual on Sanitation Aspects of Installation of Food Service Equipment.

EQUIPMENT SCHEDULECOMPLETE AND SUBMIT WITH YOUR PLANS

ItemNo.

EquipmentDescription

Name ofManufacturer

Equipment NSF

approved? Yes/No

ModelNo.

Method ofInstallation

*Equipment item number must correspond with the equipment listed on the floor plan(example: Item No. 1 should be on the plan as #1).

PLAN REVIEW REQUIREMENTSChecking the “Yes” box and initialing the following statements certifies that you are responsible for the following requirements. All the following items are required unless marked “if applicable”. If the following items are not included in the Plan Review Packet, the plans will not be approved or opened by MCHD.

1. Completed surface finish schedule included?a. Samples of all materials, floor, wall & ceiling or cut sheets of

the material are to be supplied.2. Equipment schedule included?

a. Equipment Cut Sheets?b. Equipment Specifications?

InitialsYes

Yes

Special Considerations:1. Laundry facilities (if applicable) shown in plans? Yes

2. Chemical sanitizer provided on site?(approved sanitizers: chlorine, quaternary ammonia and iodine)?

3. Appropriate chemical test kits provided (test kit must correspond with sanitizer)?

4. Are handwash sink faucets self-closing or metered (if applicable)?Note: Length of water flow time to exceed 15 seconds.

Yes

Yes

Yes

5. Hot water temperature at taps at least 110°F? Yes

6. Probing thermometers provided for determining food product temperature required?

Yes

7. Light shielding provided at all required areas? Yes

8. Basement storage area meets with MCPHC requirements for floors, walls, and ceilings (if applicable)?

Yes

9. Non-porous dumpster ground surface provided? Yes

10. Self-closing restroom doors? Yes

11. Does restroom have a mechanical or physical means to ventilate(i.e. window, vent)?

12. All women’s restrooms or unisex restrooms must be provided with a trash receptacle and a lid.

13. All sewage or gray water lines have a protective barrier when over food/food contact items.

Yes

Yes

Yes

14. Copy of menu or description of food to be handled included? Yes

Attach to Plans and Specifications and submit to the appropriate MontgomeryCounty Health Department Region Office.

More detailed information can be found in the reference publications listed below:1. Montgomery County Public Health Code2. National Sanitation Foundation Int'l (NSF)

PO Box 1468Ann Arbor, Michigan 48105a. "Sanitation Aspects of Food Service Facility Plan Preparation and Review" b. "Manual on Sanitation Aspects of Installation of Food Service Equipment" c. Food Service Equipment Standardsd. Listing of Food Service Equipment

3. The 3A Sanitary Standards. International Association of Milk, Food and Environmental Sanitarians, United States Public Health Service, the Dairy Industry CommitteeShellyville, Indiana

4. Baking Industry Sanitation Standards Committee521 Fifth AvenueNew York, NY 10017

5. US Department of Health, Education and WelfareUS PHS, FDA, US Government Printing Office Washington, DC 20402

6. Industrial Ventilation - A Manual of Recommended Practices. American Conference of Governmental Industrial HygienistsCommittee on Industrial VentilationPO Box 453Lansing, MI 48902

7. "Design of Grease Filter Equipped Kitchen Exhaust System" Research Products CorporationMadison, WI 53701

8. Vapor Removal from Cooking Equipment, Standard No. 96 for Sale by the NationalFire Protection Association (NFPA) International470 Atlantic AvenueBoston, MA 02210

9. "Handbook for Ceramic Tile Installation" Tile Council of America, Inc.PO Box 326Princeton, NJ 08540

10. Pennsylvania Department of Environmental ResourcesDivision of Community Health(Appropriate Regional Office)a. Chapter 73 - Standards for Sewage Disposal Facilities b. "Design of Kitchen Ventilation Systems"c. "Architects and Engineers Guide - Preparation of Environmental Sanitation Plans

and Specifications"d. Chapter 109, Safe Drinking Water Provisions

11. Building Officials and Code Administrators Int'l Inc.4051 W. Flossmoor Rd.Country Club Hills, IL 60477-5795 (312) 799-2300a. The BOCA National Building Codeb. The BOCA National Mechanical Code c. The BOCA National Plumbing Code

12. National Fire Protection Association1 Batterymarch ParkPO Box 9101Quincy, MA 02269-91011-800-344-3555a. Standard No. 96, for the Installation of Equipment for the Removal of Smoke and

Grease-Laden Vapors from Commercial Cooking Equipmentb. The National Electrical Code

13. Pennsylvania Department of Agriculture (Appropriate Regional Office)a. PA Bakeries & Bakery Products Standards b. PA Frozen Desert Standardsc. PA General Food Law (Revised)d. Food Manager Certification Law

14. Commercial Refrigerator Manufacturers Association (CRMA)1200 19th St NW, Suite 300Washington, DC 20036-2401

15. Underwriters Laboratories, Inc.1285 Walt Whitman Rd. Melville, NY 11747a. Food Service Equipment Manufacturers List

16. Edison Testing Laboratories, Inc. (ETL) PO Box 2040Cortland, NY 13045-7911

17. National Restaurant Association250 S. Wacker Dr. Suite 1400Chicago, IL 60606

The above listed course providers are accepted by Montgomery County Health Department.

MCHD does not endorse nor recommend any one particular course.

*Courses or exams in other languageMontgomery County Health Department





610-278-5117

Fax: 610-278-5167


364 King Street

Pottstown, PA 19464

610-970-5040

Fax: 610-970-5048




215-784-5415

Fax: 215-784-5524

Certified Food Service Sanitation ManagersPublic Course Provider List

Ce r t i f i c a t i on a n d R e ce r t i f i c a t i o n Cou r s e s

Location Address PhoneAllegheny County Health Department 3901 Penn Ave, Bldg #1

Pittsburgh, PA 15224412-578-7933

Avalon Resource Group 11 Far Hills AveFar Hills, NJ 07931

908-532-0465

Bucks County Community CollegeContinuing Education Department

Swamp RoadNewtown, PA 19840 215-968-8409

Chester County Intermediate UnitEducational Service Center

535 James Hance CourtExton, PA 19341-2547

610-524-5000

Cozco Management 2000 Horizon Way, Suite 170Mt. Laurel, NJ 08054

856-722-0111

Delaware Valley College 700 East Butler AvenueDoylestown, PA 18901-2697

215-345-1500

E. Archer Campbell 505 Shaw CourtFredericksburg, VA 22405

540-368-0454

Eastern Center for Arts and Technology 3075 Terwood RoadWillow Grove, PA 19090

215-784-4802

East Stroudsburg University 200 Prospect StreetEast Stroudsburg, PA 18301

570-422-3617

ESI Qual, International 968 Washington StreetStoughton, MA 02072

781-344-6344

FSS-Food Safety and Sanitation 35 Red Rose DriveLevittown, PA 19056

215-945-9322

Food Safety Consultation Services 58 Savage DriveLanghorne, PA 19053

215-741-4114

Food Safety Solutions 130 Maclaine DriveCarnegie, PA 15106

412-628-0598

Genji Sushi Express 489 Essex StreetHackensack, NJ 07601

201-489-1455

Hiram G. Andrews Center 727 Goucher ST Johnstown, PA 15905

814-255-8200

Immaculata CollegeOffice of Continuing Education

Campus Box 300Immaculata, PA 19345-0300

610-647-4400 ext.3243

The above listed course providers are accepted by Montgomery County Health Department.

MCHD does not endorse nor recommend any one particular course.

*Courses or exams in other languageMontgomery County Health Department

International Hospitality Corp. * One Oxford Valley, Suite #408Langhorne, PA 19047

215-752-6695

J86 Group/John Jaeger 230 S.Whitfield StreetNazareth, PA 18064

610-529-3820

Ce r t i f i c a t i on a n d R e ce r t i f i c a t i o n Cou r s e s (continued)

Location Address PhoneJNA Food Service Training * 1212 South Broad Street

Philadelphia, PA 19146215-468-8800-01

Lehigh Carbon Community CollegeSchnecksville Campus

4525 Education Park DriveSchnecksville, PA 18078-2598

610-799-1197

MD Consulting P.O Box 133West Boylston, MA 01583

508-835-9898

Middle Bucks Institute of Technology 2740 Old York RoadJamison, PA 18929

215-343-2480

Modern Food Safety Solutions P.O. Box 199Palmyra, NJ 08065

888-665-3070

Montgomery County Community College* Continuing Education Division

P.O. Box 400, 340 DeKalb PikeBlue Bell, PA 19422-0796

215-641-6397

Montgomery County Community College*West Campus, Continuing Education Division

101 College DrivePottstown, PA 19464

610-718-1862 or1861

New Leaf Training Solutions 335-125 a Northampton St. Easton, PA 18042 1-877-283-0647

Northern Mont. Co. Tech. Center 1265 Sumneytown PikeLansdale, PA 19446

215-368-1177

Paster Training Solutions, Inc. 1262 Laurelwood RoadPottstown, PA 19465

610-970-1776

Pennsylvania Restaurant Association 100 State StreetHarrisburg, PA 17101-1034

717-232-4433

Penn State Abington 1600 Woodland RD Abington, PA 19001

215-881-7487

Penn State – Berks CountyBerks County Agricultural Center

1238 County Welfare Rd., P.O. Box 520Leesport, PA 19533-0520

610-378-1327

Penn State – Bucks CountyNeshaminy Manor Center

1282 Almshouse RD Doylestown, PA 18901

215-345-1653

Penn State – Chester County 601 Westtown Rd., Suite 370West Chester, PA 19382

610-696-3500

Penn State - Delaware County 25 Yearsly Mill Road (Main Bldg.) Media, PA 19063-5596

610-892-1309

Penn State – Philadelphia 4601 Market Street, 2nd FloorPhiladelphia, PA 19139

215-471-2200

Penn State – Montgomery County 1015 Bridge Rd., Suite H Collegeville, PA 19426-1179

610-489-4315

Penn State – York 1031 Edgecomb AveYork, PA 17403

717-771-4000

ES/Dean Ciccarelli 2202 S.Carion StreetPhiladelphia, PA 19148

267-238-7094

University of DelawareNew Castle County Extension Office

910 S. Chapel StreetNewark, DE 19716-1303

302-831-1239

University of DelawareKent County Extension Office

69 Transportation CircleDover, DE 19901

302-697-4000

University of DelawareResearch and Education Center

16684 County Seat HighwayGeorgetown, DE 19947-9575 302-856-7303

Cer tif ic ati on an d Re cer tif ic atio n Cour se s (continued)

Location Address PhoneJanco Central P.O. Box 1576

Hockessin, DE 19707410-707-3900

Western Montgomery County Vo. Tech. 77 Graterford RD Limerick, PA 19468

610-489-7272

Wheelwright Consultants 15 Grove StreetGreenfield, MA 01301

413-774-2786

William Tan & Associates, Inc 5602 Baltimore National Pike, Suite 400Baltimore, MD 21228

410-747-8000

Ce r t i f i c a t i on Cou r s e s On l y

Location Address PhoneAmerican Food Safety InstituteSteven Davidson M.Ed.

1 Green StreetHulmeville, PA 19047

1-800-723-3873

Associated Wholesalers, Inc. P.O Box 67 Route 422Robesonia, PA 19551

610-693-3161 ext. 2442

Berks Career &Technology Center 3307 Freidenburg,RdOley, PA 19547

610-987-6201

Blindness & Visual Services 5600 Drayton DriveGlen Allen, VA 23060

804-788-1124

Debra T. Kaplan P.O. Box 2064Bala Cynwyd, PA 19004

610-789-9773

Delaware Valley College 700 East Butler AveDoylestown, PA 18914

215-489-4840

Food Safety & Salud Aspira, Inc. 4322 N. 5th StreetPhiladelphia, PA 19140

215-455-1300

KAGRO of Philadelphia 6424 N. 5th Street, 2nd FloorPhiladelphia, PA 19126

215-662-5575

Nutritional Development Services 111 S. 38th StreetPhiladelphia, PA 19104

215-895-3470

Nutrition Management Services Company P.O. Box 725 Kimberton RoadKimberton, PA 19442 610-935-2050

Philadelphia Community CollegeDivision of Community Services

1700 Spring Garden StreetPhiladelphia, PA 19130

215-751-8382

Steritech 12077 Tech Rd.Silver Spring, MD 20904 1-800-868-0300

The Restaurant School 4207 Walnut StreetPhiladelphia, PA 19104

215-222-4200

Trainsafe, Inc.Sharon D’George FMP P.O. Box 871

Foglesville, PA 18051610-776-2773

Widener UniversitySchool of Hotel and Restaurant Management

1 University PlaceChester, PA 19103

610-499-1114

US Foodservice 1200 Hoover St. Allentown, PA 18103

1-800-453-0990

Prof icienc y Ex am O nly

Location Address PhoneBucks County Health DepartmentNeshaminy Manor Center

Health BuildingDoylestown, PA 18901

215-345-3318

Chester County Health DepartmentBureau of Environmental Health

601 Westtown Road, Suite 295West Chester, PA 19382-4543

610-344-5938

Department of Public HealthOffice of Food Protection

321 University Ave. Philadelphia, PA 19104

215-685-7495

Montgomery County Health Department 1430 DeKalb Street, P.O. Box 311Norristown, PA 19404-0311

610-278-5117

Recer tif ic ation Onl y

Location Address PhoneAmerican Academy 218 Main Street

Emmaus, PA 18049610-967-3323

Revised 2/06

Documents

Microsoft Word - Food Handbook · Web view• Food service equipment must be able to maintain all required temperatures, cold (41 F) or hot (140F). • Floor drains and floor sinks