Plan Review Checklist:
VENTILATION:
- All cooking equipment installed under hoods and mechanical exhaust systems to effectively remove odors, smoke, vapors, etc. (ranges, deep fryers, rotisseries, barbecues, etc.)
- Hoods and mechanical exhaust systems overlap cooking equipment, filters slanted to prevent grease from dripping into food or food prep surfaces
- Dishwashing and food prep areas adequately vented to provide reasonable comfort for employees
- All other rooms shall have adequate ventilation for expected use
LIGHTING:
- Working surfaces and food prep areas
- at least 20′ candles of light on all working equipment
- at least 20′ candles of light on all equipment in food prep, utensil and hand washing areas and toilet rooms
- Protective shielding over light fixtures above all food prep, display, service, cleaning and storage areas for utensils & equipment
PLUMBING:
*All plumbing must be approved by state or county plumbing inspector prior to approval by health department official!
County Plumbing Inspector: Randy Rudloff @ 618.410.4908
- All plumbing installed in accordance with applicable state and local plumbing codes
- All sinks and hand basins provided with hot & cold running water
- Water supply adequately protected from cross contamination from other non-potable water supplies with No Cross Connections
- Grease traps provided in accordance with state and local ordinances
- HAND WASHING FACILITIES LOCATED WITHIN FOOD PREP AREAS WITH HOT & COLD RUNNING WATER
WASHING & SANITIZING EQUIPMENT:
- Manual dishwashing
- Three-compartment sink with double drain boards
- Hot & cold running water
- Dishwashing machines
- NSF approved spray type
- Temperatures for mechanical machines must meet state code book requirements
- Running water dipper well for frozen dessert dispensing
REFRIGERATION:
- Commercial type refrigeration units equipped with accurate thermometers and capable of maintaining temperature of 41 degrees F or less
- Commercial type freezer units equipped with accurate thermometers and capable of maintaining a temperature of 0 degrees F or less
- Enough refrigerated storage must be available to store potentially hazardous foods (PHFs) at the required temperatures
STORAGE AND DISPOSAL OF ALL WASTE MATERIALS:
- Garbage rooms
- rodent & vermin proof
- floors and walls shall be constructed of non-absorbent, water proof material
- floor drains and floor sloped to drain
- provide covered waste receptacles
- Garbage Incinerators
- shall comply with state and local air pollution standards
- Outside Storage
- concrete slabs or machine-laid asphalt under dumpsters and storage containers
EQUIPMENT AND INSTALLATION:
- NSF approved
- Floor mounted equipment
- installed on castors or legs at least 6″ above floor level, or
- installed on raised platform of concrete or other smooth masonry material and sealed
- Table-mounted equipment shall be mounted on legs at least 4″ high or sealed thereto
- Unobstructed isles between equipment
- Hand washing sink installed in food prep area
- Utility sink properly installed
CONSTRUCTION OF BUILDING:
- Plans or blueprints shall be submitted to the Health Department and approved
- Self-closing devices, controlled air curtains or 16 mesh or more screens installed over all openings to outside
PERSONNEL:
CERTIFIED FOOD PROTECTION MANAGER (CFPM) – shall be trained with an Illinois approved, ANSI accredited course and an ID# with expiration date shall be provided to the Health Department
- medium priority establishments shall have a Person in Charge (PIC) who is also a CFPM present at all times
- high priority establishments shall have a CFPM present at all times
- high priority establishments shall have a CFPM Allergen trained present at all times
CERTIFIED FOOD HANDLER (CFH) – shall be trained with an Illinois approved, ANSI accredited course and an ID# with expiration date shall be provided to the Health Department
- all employees shall maintain a CFH (CFPM do not need this course)
Printable Version: Plan Review Checklist