Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Programming
Gather Information
Observe the current facility during and after hours of operation. Interview client/owner, chef/cook, AND support staff. Ask what
How much storage do you need? How much frozen, dry, fresh and
cold?
Programming
Questions to ask your client
How many people do you anticipate providing food for on a daily basis? How many during the breakfast/lunch/dinner rushes? How many employees will be working in the kitchen during the busiest times of the day? Where will deliveries be made? What day of the week? Time of day? What kind of equipment is needed based on your menu?
Codes
International Building Code (IBC) American Disabilities Act (ADA)
Refer to ICC/ANSI A117.1 Accessible and Useable Buildings and Facilities
Includes: Three-compartment sinks, pre-wash sinks, dishwashers, etc. Location: Near kitchen entrance for dish drop off
Wash area can be divided by specific activity ex. Tray/dish rise off
area, drying racks, etc.
A three-compartment sink is required for utensil washing. Sinks must have adequate drain boards, racks, or tables large enough to
* Spokane Regional Health Department Plan Review Guidelines for Food Establishments
Includes: Food prep sink, cutting areas, etc. Location: Near cooking and service areas; have easy access to
storage areas.
Food preparation area can be divided by activity ex. Veggie wash/chop, dry mixing area, plating area, etc.
One or more food preparation sinks, with an indirect waste drain, are required if produce is cleaned on site or if the ice bath method
* Spokane Regional Health Department Plan Review Guidelines for Food Establishments
Food establishments must have designated food preparation sinks that are:
Food establishments must have designated food preparation sinks that are:
Food establishments must have designated food preparation sinks that are:
c)
Includes: Convection ovens, stoves, microwaves, fryers, panini makers, grills, etc.
Adequate refrigerated storage must be available for the separation of raw and ready-to-eat foods.*
Includes: Food drop off area, warmers, sneezeguards, etc. Location: Adjacent to seating areas if applicable, food preparation
Sneeze guards are required for displayed foods such as buffet lines, salad bars, self-serve foods, condiments, etc.
* Spokane Regional Health Department Plan Review Guidelines for Food Establishments
operation.
May be used jointly by patrons and employees, provided patrons accessing the toilet rooms are excluded from food preparation areas and unpackaged food storage areas.
service areas and restrooms. Each sink must be equipped with hot
and cold running water with a mixing faucet, soap, paper towel dispensers, and hand washing reminder signs.*
* Spokane Regional Health Department Plan Review Guidelines for Food Establishments
Schematic Plans
Schematic Plans
WASH
STORAGE
CUSTOMER EXIT
Materials
Flooring
Non-slip
Cove base
Smooth, easily cleanable, non-absorbent, and durable Examples: Quarry tile, non-slip sheet vinyl
Materials
Walls
Easy to clean
Provide stainless steel finish behind ovens, grills, fryers and any
other equipment that emits high levels of heat. Provide ceramic tile/stainless steel/frp (fiberglass reinforced panels
Materials
Ceilings
Easy to clean
Countertops
Smooth, easy to clean, anti-microbial Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections Free of sharp internal angles, corners, and crevices
Lighting
Light Fixtures in food preparation areas to have protective covering
over lamp.
If menu boards are used and are not electronic, provide adequate light to illuminate boards. Provide adequate light levels for the activities of the space.
Spokane Regional Health District Plan Review Guidelines for Food Establishments
Before Construction:
Submit proposed menu: include all foods and beverages that will be prepared and served. Submit food preparation sheets: include a description of all food preparation steps and an estimate of the maximum number of meals served per day.
Spokane Regional Health District Plan Review Guidelines for Food Establishments
Before Construction:
Submit plans include the following: 1) Site plan 2) Building layout including food prep, dining, serving and storage areas, and restrooms 3) Equipment layout including make and model numbers 4) Electrical, plumbing and ventilation system layout 5) Garbage storage and cleaning facilities 6) Storage area for employees personal items 7) Number of seats for patrons (if applicable)