3717-1-09 Criteria for reviewing facility layout and equipment specifications.
(A) The facility layout and equipment specifications submitted for the approval of the licensor shall clearly confirm that the applicable provisions of Chapter 3717-1 of the Administrative Code can be met. The facility layout and specifications shall be legible, be drawn reasonably to scale, and shall include:
(1) The type of operation or establishment proposed and foods to be prepared and served;
(2) The total
areasquare footage to be used for the food service operation or retail food establishmentincluding square footage;(3) All portions of the premises
in whichof the food service operation or retail food establishmentare to be conducted;(4) Entrances and exits;
(5) Location, number and types of plumbing fixtures, including all water supply facilities;
(6) Plan of lighting
, both natural and artificial, with foot-candles indicated forcritical surfaces;(7) A floor plan showing the
general layout offixtures andotherequipment;(8) Building materials and surface finishes to be used; and
(9) An equipment list with equipment manufacturers and model numbers.
(B) Food equipment that is acceptable for use in a food service operation or retail food establishment shall be approved as specified under paragraph (KK) of rule 3717-1-04.1 of the Administrative Code.
(C) The licensor may place restrictions or conditions on a license limiting the types of food that may be prepared or served by the food service operation or retail food establishment based on the equipment or facilities of the food service operation or retail food establishment. Limitations shall be posted on the back of the license.
(D) The licensor of a mobile food service operation or mobile retail food establishment shall post on the back of the food service operation license or retail food
establishment license pertinent information concerning the operation. This information shall include the menu, the layout of the operation including the location and type of major equipment, and any restrictions or conditions limiting the types of food that may be prepared or served by the license holder based on the equipment or facilities.
(E)
Temporary food service operation or temporary retail food establishment facilitylayout equipment specification approval. Before opening a temporary food serviceoperation or temporary retail food establishment, theThe operator of a proposed temporary food service operation or temporary retail food establishment shall provide to the licensor, prior to opening, a drawing showing the facility layout and a letter of intent providing pertinent information such as:(1) Foods to be prepared and served;
(2) Source of food;
(3) Hot holding facilities;
(4) Cold holding facilities;
(5) Handwashing facilities;
(6) Equipment and utensils;
(7) Support facilities; and
(8) Any other information requested by the licensor.
Effective:
R.C. 119.032 review dates:
09/01/2010
03/19/2010 and 03/01/2014
CERTIFIED ELECTRONICALLY
Certification
06/10/2010
Date
Promulgated Under:
119.03
Statutory Authority:
3717.05
Rule Amplifies:
3717.05
Prior Effective Dates:
3/1/2001, 3/1/05
Document Information
- Effective Date:
- 9/1/2010
- File Date:
- 2010-06-10
- Last Day in Effect:
- 2010-09-01
- Five Year Review:
- Yes
- Rule File:
- 3717-1-09_PH_FF_A_RU_20100610_1505.pdf
- Related Chapter/Rule NO.: (1)
- Ill. Adm. Code 3717-1-09. Criteria for reviewing facility layout and equipment specifications