Plan and Specification Review for Commercial Kitchens
A. MATERIAL/FINISH (floors, walls, ceilings)
- Food Preparation
Dry Storage
Ware Washing
Serving/Display
Employee Toilets
Walk-in Coolers/Freezers - Floors sealed and junctures covered.
- If water flushed, floors graded to drain.
B. LIGHTING
- At least 20 footcandles of light on all working surfaces in required areas.
- At least 10 footcandles of light on all other areas measured at 30" above finished floor.
C. INSECT AND RODENT PROTECTION
- Outer openings screened or other adequate controls.
- Outer doors and service windows equipped with self-closers or approved air curtains.
D. TOILET AND HANDWASHING FACILITIES
- Conveniently located
- Self closing door or alcove entrance
- Toilet rooms vented by exhaust fan, screened window, or other approved means.
- Hot and cold water; mixing faucet; handles capable of operation without the use of hands.
- Dispensers for soap and hand towels.
- Handwash sinks in food preparation areas.
- Employee lockers or other suitable facilities.
E. WATER SUPPLY
- Public or Private
- Plans for private system submitted to DHEC and approved
- Completed system tested and approved by local health department
F. WASTEWATER DISPOSAL
- Public or Individual system
- Plans for Individual system submitted to DHEC and approved
- Completed system approved by local health department
G. MOP SINK AREA
- Mop sink or floor sink provided.
- Floors and walls easily cleanable.
- Hot and cold water provided.
H. PLUMBING
- Back siphonage protection for: Dishwasher, Scrapping Troughs, Potato Peeler, Dipper wells, Disposals, Waste Pulper, Steam Tables, Submerged inlets
- Indirect drains for: Dishmachine Potato Peeler, Steam Table Ice bins/machines, Other
- Culinary source of steam for steam cookers.
- Walk in cooler/freezer interior drain equipped with a backwater valve.
- Condensate drains located out of normal travel path and installed with appropriate backflow protection (air gap, etc.).
I. HOT WATER SUPPLY
- 140° General purpose heater or source: Make, Model, Capacity, Recovery time @100° rise, Total available gallons/hour
- 180° Final Rinse water heater or source: Make, Model, Capacity, Gallons of 180° water required, Location of booster heater, Size of booster heater (KW), Recirculation pump installed when booster heater is more than 25 pipe feet from primary heater.
- PEAK HOUR DEMAND REQUIRED
- Vegetable sink 10 gal/hr
- Single sink 30 gal/hr
- Triple sink (full service) 90 gal/hr
- Triple sink (paper service) 60 gal/hr
- Prerinse sink 45 gal/hr
- 3-compartment bar sink 30 gal/hr
- Lavatory 5 gal/hr
- Service sink 20 gal/hr
- Dishwasher 70% of listed final rinse gph
J. WARE WASHING FACILITIES
- Dishmachine: Make, Model, Prewash sink, Built-in prewash, Pressure reducing valve, pressure gauges, temperature gauges, 1/4" IPS valve.
- 3-compartment sink adequately sized
- Adequate drainboard each side
- Sinks and drainboards constructed of approved materials
- Approved dishbaskets and thermometer provided for hot water sanitization.
K. KITCHEN FACILITIES DESIGN AND CONSTRUCTION
- Equipment and utensils designed to be durable and easily cleanable;
- Accessible for cleaning and inspection.
- Fryer covers provided.
- Sneeze guards adequate.
- Equipment is NSF approved.
- Can wash provided with hot and cold water and appropriate antisiphon device installed.
EQUIPMENT INSTALLATION
- Counter mounted equipment on 4-inch legs, sealed to counter, or portable.
- Floor mounted equipment on 6-inch legs, sealed to floor, or on casters.
- Equipment sealed or spaced to facilitate cleaning.
- Aisles and workspaces of sufficient width.
- Approved enclosure above walk-in cooler/freezer and ceiling if distance is 24 inches or less.
STORAGE
- Pallets made of non-porous material or painted with non-porous paint.
- Shelves built of non-porous material (no wood)
- Enclosed cabinet or designated area for detergents, bactericides, and cleaning compounds used daily.
- Enclosed cabinet of designated area for rodenticides, and other hazardous materials not used daily.
COOKING SURFACE EXHAUST HOOD(S)
- NFPA 96 installation. Engineered system. 6" minimum overhang.
- All cooking and frying surfaces located under hood.
- Hood equipped with approved extinguishing system. Extinguishing system equipped to shut off gas and/or electricity to heat producing equipment located under hood when extinguishing system is activated.
- Extinguishing system connected to building fire alarm.
- Fan(s) properly sized: fan capacity -___ CFM @___ S.P.
- Adequate number of Grease Extractors - Number and Size.
- Duct of proper size, material, and welds.
- Lighting provided.
- Method of providing make-up air.
DISHMACHINE VENTILATION AND HOOD SYSTEM
- Sized properly, Condensate draining, CFM
More information on the design of kitchen can be obtained from two guidelines published by the DHEC Division of Food Protection. They are entitled "Food Equipment Installation Manual" and "Retail Food Establishments - Regulation 61-25". Contact the Division of Food Protection at (803) 896-0640.