General Construction and Equipment Requirements

• Floors
  • Floors in food establishments (except for dining and sales areas) shall be durable, smooth, impervious to water, grease, and acid, and of easily cleanable construction, e.g., quarry or ceramic tile, industrial/commercial grade sheet vinyl (vinyl tiles are not acceptable). Floor surfaces in all areas where food is prepared, packaged, dispensed or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, in all toilet and handwashing areas and in employee change and storage areas, shall be an approved type that continues up the wall partitions, toe-kicks, or stationary cabinetry at least four (4) inches, forming a 3/8 inch minimum radius cove as an integral unit. (Sealed concrete floor, wood or vinyl base cove are not approved. Black, dark blue, or chocolate brown color tiles or sheet vinyl are not approved.)
  • Waitress stations, bussing stations, food and beverage serving areas shall have a continuous, integral coved floor throughout the area and extend a minimum of thirty-six (36) inches beyond the equipment in all directions.
  • Floor drains are required in floors that are water-flushed for cleaning, and/or where pressure spray methods for cleaning equipment are used. Where floor drains are utilized, the floor surface shall be sloped 1:50 (1/4 inch per foot) to the floor drains.
  • Flooring under equipment and on the coved bases shall be completely smooth. Floor surfaces which contain non-skid agents shall be restricted to traffic areas only.
  • High pressure cleaning systems are required in addition to floor drains if the degree of roughness of the non-skid agent is deemed excessive upon evaluation by this Department.

• Walls
  • The walls and ceilings of all rooms shall be of a durable, smooth, nonabsorbent, and easily cleanable surface. (Note: Brick, concrete block, rough concrete, rough plaster, grooved paneling, wall paper or vinyl wall covering are not acceptable.)
  • Waitress stations, bussing stations, food and beverage serving areas shall have smooth, easily cleanable walls throughout the area.
  • Wall surface materials are subject to evaluation and require submission of samples.
  • All wall surfaces shall be covered with a gloss or semi gloss enamel, epoxy, FRP, ceramic tile or other approved materials.
  • All walls behind sinks and warewashers must be protected with at least an eight (8) foot high water resistant material measured from the top of the cove base up to eight feet. (i.e., FRP, stainless steel, ceramic tile or other approved material).
  • Counter cabinets and cabinetry shall be light colored and finished inside and outside) and constructed of durable, non-absorbent material which is smooth and easily cleanable (i.e., formica, laminate, etc.) FRP, sealed or stained pressed board or wood are not approved.
  • Walls adjacent to floor mounted mop sinks shall be covered with a durable waterproof material (i.e., FRP, ceramic tile, etc.) extending from the top of the sink to eight (8) feet high above the floor.
  • Provide a durable, cleanable, smooth, noncorrodible and nonflammable material (i.e., stainless steel, ceramic tile, etc.) behind the cookline and any side walls adjacent or in close proximity to cooking equipment. This includes large baking ovens, steamers, etc. that are normally under a Type II hood also.

• Ceilings
  • Ceilings in all areas (except dining and sales) shall be durable, smooth and nonabsorbent, and easily cleanable. (Blown acoustical type ceiling, perforations, grate type, and parabolic lens covers or rough surfaces are not acceptable).
  • Ceiling panels may be acceptable if they comply with the preceding requirements and if approved by this Department (DEH).

Note: Waitress and bussing stations, salad bars, food serving or self-service beverage areas and open food or drink counters, or other similar stations located immediately adjacent to or in dining areas, must comply with floor, wall and ceiling requirements.

• Window Screen
  • All openable windows, such as restroom windows, shall be screened with not less than 16 mesh screening.
  • If open air dining is proposed (via open exterior doors and/or windows), all food preparation areas, food storage areas and utensil washing areas must be completely enclosed.

• Customer Entrance Doors
  • All entrance doors leading to the outside shall be tight fitting, open outward and be self-closing with no gaps exceeding 1/16 inch in width to effectively prevent the entrance of flies and rodents.

• Clothing Change Rooms/Area
  • Areas designated for employees to eat and drink shall be located so that food, equipment, linens, and single-use articles are protected from contamination
  • Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur.
  • Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
  • Clothing change rooms/areas shall not be used as an office or other food establishment activities.

• Office Space
  • A minimum of 4 linear feet may be set aside for an office area. It shall not be part of the back up food storage space.

• Pass-Through Windows
  • When food is passed through a window to a customer on the outside of the building, the size of the window opening may not exceed 432 square inches.
  • Food service pass-through window openings exceeding 216 square inches shall be equipped with an air curtain mounted on the outside of the facility. The air curtain will produce an air flow eight inches thick at the discharge opening and with an air velocity of not less than 600 FPM (feet per minute) across the entire opening at a point three feet below the air curtain. The air curtain shall turn on automatically when the window is opened.
  • Food service pass-through window openings shall be equipped with a vertical self-closing screen or window.
  • Pass through windows shall only be opened when employees are distributing food/beverages to customers. An air curtain device is not a substitute device to allow the window to remain open.
  • The minimum distance between the openings may not be less than 18 inches.
  • The counter surface of the pass-through window must be smooth, free of channels and crevices, and be easily cleanable.

• Delivery Doors
  • All delivery doors leading to the outside shall open outward, be self-closing, and shall be provided with an overhead air curtain. The air curtain, when installed inside the building, must produce a downward outward air flow not less than three inches thick at the nozzle with an air velocity of not less than 1600 FPM (feet per minute) across the entire opening at a point three feet above the floor. When installed outside the building, the same velocity of air must be directed straight down over the entire door opening. The air curtain shall turn on automatically when the door is opened.
  • Customer entrance doors used for deliveries shall be protected by an overhead air curtain generating an eight (8) inch thick (at nozzle) air flow with a velocity not less than 600 FPM across entire doorway, measured 3 feet above the ground.
  • Air curtains shall be hard-wired and microswitch activated. (On/off or high/low toggle switches are not approved.)
  • Large cargo-type doors shall not open directly into a food preparation area. Cargo-type doors that open into any food warehouse or food facility may only be open during deliveries. A high velocity air curtain is required in cargo door applications.
  • An air curtain is not a substitute device to permit a door to remain open.
  • Installation heights shall be in accordance with manufacturer’s specifications.

• Conduit
  • All plumbing, electrical, and gas lines, soda runs, shall be concealed within the building structure to as great an extent as possible or encased in an approved sealed container. Where this is not possible, all runs shall be at least 1/2 inch away from the walls or ceiling and six (6) inches minimum off the floor surfaces.
  • Where conduit or pipe lines enter a wall, ceiling or floor, the opening around the line shall be tightly sealed.
  • Conduit or pipe lines shall not be installed across any aisle, traffic area or door opening.

• Exhaust Hoods and Ducts
  • Mechanical exhaust ventilation shall be required at or above all commercial deep fat fryers, broilers, fry gills, panini grills, tandoor ovens, gyros units, rethermalizers, steam jacketed kettles, ranges, ovens, griddles, barbecues, rotisseries, high temperature warewashing machines, baking or convection ovens, conveyor ovens, panini grills, steamers or similar equipment to effectively remove grease, smoke, steam, vapors, heat or odors.
    • A Type I Hood is a kitchen hood for collecting and removing grease and smoke. They shall be equipped with approved grease filters or grease extractors designed for that specific purpose.
    • A Type II Hood is a general kitchen hood for collecting and removing steam, vapors, heat or odors.
  • All hoods, ducts, and exhaust outlets shall be installed in accordance with the current edition of the Uniform Mechanical Code as adopted by the local building department. (Galvanized metal is not an accepted material). Include the UL listing card, number and manufacturer if the exhaust hood system is UL approved.
  • Detailed Requirements: Provide an illustration sheet showing hood exhaust data. (see Attachment III), including front and side elevations of the exhaust hood and duct details to the roof fans (both exhaust and make up air). In addition, a Hood Exhaust Data sheet must be completed by a Mechanical Engineer or Mechanical Contractor at the time of plan submittal.
  • All joints and seams shall be sealed, welded or soldered for ease of cleaning.
  • Canopy-Type Hoods: Canopy-type hoods shall not be more than seven (7) feet above the floor and shall not be more than 4 feet above the cooking surface. The hood shall overhang or extend a horizontal distance not less than six (6) inches beyond the outer edges of the cooking equipment to the inner lip of the hood on all open sides. It shall have grease troughs or drip pans that are easily cleanable. Canopy-Type Hoods shall be flashed with metal to the ceiling and adjacent walls.
  • Walls at exhaust hood installations shall be paneled with stainless steel or ceramic tile from the top of the cove base to the underside of the exhaust hood.
  • Non-canopy-Type (High Velocity) Hoods: Non-canopy-type hoods will be approved providing they are constructed to be easily cleanable and they comply with the minimum exhaust air velocity requirements. Shielding at the ends of the hood may be necessary to prevent interference from cross drafts. The volume or air exhausting through a non-canopy hood shall not be less than 300 cubic feet per minute.
  • Make-Up Air: Make-up air supply shall be provided at least equal to that amount which is mechanically exhausted and inter-connected by a single control switch. Windows and doors shall not be used for the purpose of providing make-up air.
  • Food heating or warming devices, cheese melters, etc., that are installed above other equipment beneath an exhaust hood may create an air flow obstruction to proper ventilation of the basic equipment for which the hood ventilation system is designed. The design, construction and installation of such warming devices under a hood are subject to evaluation and approval by this Department prior to installation.
  • Fire Extinguishing Systems: Fire extinguishing systems may be required by local fire department codes. They shall be installed so as to allow easy cleanability of the hood and duct systems.
  • The use of hood exempt equipment is no longer approved or recognized by Marin County.
  • The Hood Exhaust Performance Test must be completed and submitted to EHS upon installation of the hood system.

• Refrigeration
  • All refrigeration units shall be adequate in capacity to meet the needs of the proposed operation and shall comply with the following requirements:
    1. Be specifically constructed for commercial use, NSF 7 rated. Domestic refrigeration or freezer units will not be accepted.
    2. Be provided with an accurate, readily visible thermometer.
    3. Have shelving that is nonabsorbent and easily cleanable, NSF approved. (Wood is not acceptable.)
    4. Open into an approved food handling area of the building. Storage of refrigeration units outside of the food preparation area is not approved.
    5. Be specifically designed to maintain internal food temperatures, not refrigeration temperature, at or below 41 degrees F.
    6. Have smooth, nonabsorbent and easily cleanable surfaces. All joints must be sealed.
    7. Condensate waste from reach-in refrigeration units must be drained into a floor sink via legal air gap. The use of a pump or an evaporator pan is not approved.
  • Walk-in Refrigeration Units shall also:
    1. Have an integrally coved base with a radius of at least 3/8 inch at the floor/wall juncture, both inside and outside the unit. The floor material shall extend up to a height of at least four (4) inches on the walls. A four (4) inch approved metal base cove with a minimum 3/8 inch radius is acceptable against metal wall surfaces of walk-in refrigeration units. (Wood is not an acceptable interior finish.)
    2. Have NSF shelving that is at least six (6) inches off the floor with smooth, round, metal legs, or cantilevered from the wall, for ease of cleaning. Small, easily movable, castered dollies may be used in place of a lower shelf inside a walk-in refrigeration unit. (Wooden shelves, rough surfaces, wood pallets, metal shelving that is not rust-proof is not approved.)
    3. Have condensate waste drained into a floor sink via legal air gap. Floor sinks, floor drains or trench drains are not permitted inside the walk-in refrigeration units. The use of an evapotranspiration pan or waste pump device is not approved.
    4. Walk-ins shall be flashed tightly to ceiling and wall surfaces.
    5. Walk-ins are to be installed with remote compressors or an exhaust fan in the motor space will be required to remove heat.
    6. Walk-in refrigeration units shall open into the food facility.

• Ice Machine
  • All ice machines shall be located inside the food establishment in a well ventilated area with approved finishes, and shall be drained to a floor sink via legal air gap. The waste lines shall be plumbed separately. The use of a waste pump is not approved. The installation of a roof mounted compressor is highly recommended.

• Floor Sinks
  • All condensate and similar liquid waste shall be drained by means of indirect waste pipes into a floor sink via legal air gap, 1” minimum above the rim of the floor sink.
  • Floor sinks shall be installed flush with the finished floor surface, and have easily removable safety grates when not protected by overhead equipment.
  • Horizontal runs of drain lines shall be offset at least 1/2 inch from the wall with easily cleanable brackets and shall be six (6) inches off the floor and shall terminate at least one (1) inch above the overflow rim of the floor sink.
  • Floor sinks shall be located so that they are readily accessible for inspection, cleaning and repair. A cut out shall be required around the back side of half-exposed floor sinks to prevent any wastewater backflow under the equipment e.g., storage cabinets, display refrigerators, etc. The approved base cove shall be installed up the toe kick of the cut out for a clean installation.
  • The floor sink must be located within 15 feet of the drain opening of the equipment served to provide the required slope for drainage.
  • Waste lines may not cross any aisle, traffic area or door opening.

• Three-Compartment Sinks
  • Provide a three-compartment, stainless steel sink with dual integral stainless steel drainboards, NSF approved. The three-compartment sink must drain direct to the sanitary sewer with a floor drain installed across and upstream from the sink fixture (CPC Section 704.3)
  • The minimum compartment size shall be at least 18" x 18" x 12" deep with a minimum of 18" x 18" drainboards. However, the sink must otherwise be capable of accommodating the largest utensil to be washed and the drainboards shall be as large as the largest sink compartment.
  • When a sink is installed next to a wall, a metal "backsplash" extending up the wall at least eight (8) inches shall be formed as an integral part of the sink, and sealed to the wall.
  • Sink installations must not have exposed screws or bolts.
  • Provide a water-proof seal between sink backsplash and wall, using approved sealers. (FDA approved food-grade silicone)
  • An additional, three-compartment sink must be installed within each separate section of a large food establishment which handles unpackaged foods, i.e., deli, meat, bakery, sushi bars, oyster bars, liquor bars, etc.
  • A three-compartment sink is not required if the facility is 100% pre-packaged, i.e.: No food or drink preparation or serving; no coffee service; no beverage vending machines; no ice packing; no unpackaged snacks, candy, beef jerky; no beer taps; no beverage dispensing, etc. (See 100% Pre-Packaged Guidelines).
  • Provide sanitizing testing equipment and materials to adequately measure the applicable chemical sanitizer used at three compartment sinks for sanitizing utensils.

• Food/Vegetable Preparation Sinks
  • Food facilities conducting food preparation such as thawing, washing, etc., shall have at least a one compartment food preparation sink that drains indirect to a floor sink.
  • The minimum compartment size shall be 18" x 18" x 12" deep with at least one integral drainboard, minimum of 18" x 18".
  • A handwash sink must be installed in each food preparation area.
  • An additional service sink is required in all espresso preparation areas.

• Janitorial Sink and Supplies
  • A janitorial sink shall be located in a separate room or area as not to contaminate any food preparation, food storage, warewashing areas, utensils or equipment. The janitorial area shall be equipped with a mop and broom rack and a shelf or cabinet for the storage of cleaning equipment and supplies. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
  • A one compartment, floor or wall-mounted janitorial sink or a curbed area properly sloped to a drain, that is provided with hot and cold running water through a mixing faucet, with an approved backflow prevention device, shall be installed for general cleanup activities. All curbed area surfaces shall be of smooth, impervious, and easily cleanable construction. Where floor mats are used in the food establishment, a curbed area with a drain is required for cleaning.
  • Exhaust and make-up ventilation shall be provided in the janitorial room.

• Handwashing Sink
  • Handwashing sinks shall be provided in each food preparation area and in each warewashing area. Hand sinks shall be sufficient in number and conveniently located so as to be easily accessible at all times for use.
  • Handwashing sinks shall be equipped to provide warm water (100 degrees F.) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.
  • Soap and sanitary towels or hot air blowers shall be provided in single-service, permanently installed dispensers at the hand sinks.
  • Provide 12" high metal splash guards to separate hand sinks from other equipment. e. A separate, approved handsink must be installed within each section of a food establishment which handles unpackaged food (i.e., deli, meat, bakery, sushi bars, oyster bars, liquor bars, service areas, waitress stations, etc.).

• Dipper Well
  • A running water dipper well must be provided if scoops or other reusable serving utensils are used for dipping ice cream, butter, etc. The dipper well shall be drained indirect to a floor sink. The ice cream dipper well must be attached to the ice cream cabinet or in very close proximity to the cabinet.

• Bar Sinks
  • Bar sinks shall have a minimum compartment size of 10" x 14" x 10" deep (or a minimum of 140 square inches in surface size), with dual integral drain boards, a minimum of 18" long. Bar sinks shall have a quick drain or a 4th sink compartment for disposal of drink/ice waste. Bar sinks shall drain indirect to a floor sink.
  • When a sink is installed next to a wall, a metal "backsplash" extending up the wall at least eight (8) inches shall be formed as an integral part of the sink, and sealed to the wall.
  • Provide sanitizing testing equipment and materials to adequately measure the applicable chemical sanitizer at bar sinks for sanitizing multi-use utensils or glasses.

• Service of Unpackaged Food
  • Displays of unpackaged foods or utensils shall be shielded so as to intercept a direct line between the customer's mouth and the food or utensils being displayed, or shall be dispensed from approved self-service containers.
    • Cafeteria, buffet and salad bar self-service; exhibition areas, food preparation equipment and food preparation areas etc., shall be protected by approved sneeze guards. (See Sneeze Guard Guidelines) The height of the guard shall be at least 4 ½ to 5 feet from the finished floor, including the counter or wall area.
    • Cleaned and sanitized glasses and stemware that are displayed or stored in bar areas over customer service counters shall be protected by approved sneeze guards.
    • Approved self-service containers shall have close-fitting individual covers and, if opened by the customer, shall be self-closing.
    • Disposable beverage cups, straws or utensils on display for public self-service must be stored for use in sanitary dispensers.

• Backup Dry Food and Beverage Storage
  • Adequate and suitable floor space shall be provided for the storage of food, beverages, and related products. In addition to working storage and refrigeration storage, back up storage must be provided. Working storage is considered to be cabinets over and under food handling equipment; wall mounted shelves which are located in and used in conjunction with food preparation areas; racks used to store utensils; bun racks; bag in the box (syrup) units; and walk-in cooler and freezer racks. Do not include working storage in the calculations for back up food storage.
    1. The floor space required for backup dry food storage shall be a space equal to 25% of the total food preparation areas.
    2. At least ninety-six linear feet (96) of eighteen (18) inch deep shelving is required. Additional shelving may be required for larger food facilities with bar areas. Facilities with an extensive menu or less frequent ordering schedules may also require additional shelving.
    3. Shelving units shall be a minimum of 18 inches in depth and at least three tiers high, NSF approved.
  • Shelving shall be constructed in an easily cleanable design of smooth metal or plastic. All shelves located below a counter or work surface shall be set back at least two (2) inches from the drip line of the surface above.
    • All storage shelving and counters must have smooth and easily cleanable surfaces (with no gaps). Shelves shall be a minimum of one 1" away from the wall or sealed to the wall. Bottom shelves must be at least 6 inches above the floor with a clear unobstructed area below or be the upper surface of a completely sealed continuously coved 4" high curb. Any legs used for support shall be smooth round metal equipment legs. (Wood shelving is not acceptable.)
  • Electrical panels, compressors, transformers, large fire prevention system components or similar wall-mounted equipment shall not be installed in food storage rooms unless adequate approved provision is made to compensate for the space required for the installation.
  • Each department in a grocery store which handles unpackaged food, (i.e. deli, meat, produce, bakery, etc.), must provide its own backup dry food storage space within each area.
  • When a bar is located within a food establishment, the backup storage requirement for the bar must be provided in addition to the required backup dry food storage.
  • Back up storage rooms shall open into the food facility.
  • Liquor storage rooms must also have approved floors, walls and ceilings.

• Lighting
  • At least 10-foot candles at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas.
  • At least 20-foot candles for the following:
    • At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
    • Inside equipment such as reach-in and under-counter refrigerators.
    • At a distance of 30 inches above the floor in areas used for handwashing, warewashing and equipment and utensil storage, and in toilet rooms.
  • At least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor and in other areas and rooms during periods of cleaning.
  • Light fixtures in areas where food is prepared, open food is stored or displayed, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields. Parabolic lens covers or similar covers are not approved shields.

• Ventilation
  • Provide adequate exhaust ventilation to remove gases, odors, steam, heat, grease, vapors or smoke from all rooms in the facility including: food preparation, warewashing, toilet, janitorial, storage, garbage and change rooms and similar rooms.
  • Adequate ventilation shall be provided to maintain the comfort level of employees and ensure reasonable shelf life of the food in storage.

• Backflow Protection
  • An approved backflow preventer shall be properly installed upstream of any potential hazard between the potable water system and a source of contamination, i.e., all threaded water outlets, janitorial sinks, sprayers, dishwashers, coffee makers, espresso machines, etc.

• Sewage Disposal/Grease Interceptor
  • NOTE Appropriate interceptor sizing information, in the form of a letter, shall be received by this Department prior to release of plans.
    • All liquid waste, including sewage, generated by a food establishment, shall be disposed of in an approved manner into either a public sewer system or to an approved on-site sewage disposal system.
    • The sewer district is responsible for sizing the grease interceptor. A letter from the District shall be provided to this Department (DEH) which details the size of the grease interceptor required, or that the grease interceptor requirement is being waived. This letter must be received by this Department prior to releasing the approved plans.
    • On subsurface sewage disposal systems this Department (DEH) will determine the need and size of the grease interceptor letter must be received prior to releasing the approved plans.

Note: A minimum of a (3) three-compartment stainless steel kitchen sink with dual integral drainboards is required in addition to any warewashing machine proposed. The minimum compartment size shall be 18" x 18" x 12" with a minimum of 18" x 18" drainboards.

• All automatic warewashers must be listed by the National Sanitation Foundation (NSF) Standard No. 3, and must drain to a floor sink or other approved method via legal air gap.
• All spray type warewashers which are designed for a hot water bactericidal rinse shall be provided with a booster heater that meets the requirements of Standard No. 5 of the National Sanitation Foundation, (NSF) or be connected to an approved recirculating water system which is capable of maintaining the rinse water at not less than 160 F. High temperature units require an approved Type II exhaust hood.
• The warewasher must also be provided with thermometers and pressure gauges to indicate the proper water flow pressures, and temperatures.
• If a warewasher in a bar is proposed, it must have stainless steel drainboards at least 18" long and the drainboards shall be sloped and drained to an approved waste receptor. A minimum of a three compartment sink with dual integral drainboards is required in addition to any warewashing machine
• All spray type warewashing machines which are designed for a chemical bactericidal rinse shall be capable of maintaining the rinse water at a temperature in accordance with its NSF listing. (NSF Standard No. 3 and as designated on the data plate placard).
• Provide sanitizing testing equipment and materials to adequately measure applicable chemical sanitizer at all warewashing machines (kitchen and bar).

Garbage disposals, if proposed, must be installed in drainboards and the drainboard must be lengthened to accommodate the disposal unit in addition to the minimum 18" required drainboard size. Garbage disposals shall not be placed in or under any sink compartment.

• An adequate, protected, pressurized, potable supply of water at least 120 degrees F. and cold water shall be provided. The water supply shall be from a water system approved by the Health Officer or the State Health Department.
• For hot water, provide a storage tank type water heater which is capable of constantly supplying water at a temperature of at least 120 F to all sinks, hand lavatories and other cleanup facilities. In sizing the water heater, the peak hourly demands for all sinks, etc., are added together to determine the minimum required recovery rate. On demand electric units are not approved.
• Install the hot water heater on four (4) inch high integral coved platform or curb; or on at least six (6) inch high round metal legs; or cantilevered from the wall with a minimum six (6) inches of clear space below.
• All sinks shall be provided with hot and cold running water from a mixing faucet.