FOOD SERVICE ESTABLISHMENT EQUIPMENT CHECKLIST
When opening a new food service establishment or remodeling an existing building, please submit two sets of the complete plans to the Health Department for review and approval.
Please use the following checklist to ensure you have the proper equipment:
( ) Floors shall be smooth, impervious, and grease resistant - ceramic tile is preferred. Floors should be sealed at wall and floor junctures.
( ) Walls shall be smooth, non-absorbent, with light-colored washable finish. Rough brick, concrete or textured surfaces are not approved.
( ) Ceilings shall be smooth, non-absorbent with light-colored washable finish. Acoustical plaster/foam is not approved for food preparation areas. Acoustical tile shall have a smooth, washable surface.
( ) Mechanical exhaust ventilation equipment shall be provided over all cooking equipment and be installed in accordance with accepted standards.
( ) NSF (National Sanitation Foundation) equipment shall be installed to ensure foods are maintained at the proper temperature (walk-in’s, refrigerators, steam tables, etc.)
( ) All equipment shall have round metal legs. Angle iron or wood is not approved.
( ) All food storage equipment (ice makers, steam tables, soft drink dispensers, walk-in box compressors) and food preparation/cook’s sinks must be plumbed with an indirect waste receptacle.
( ) Floor drains shall be provided for the cleaning of floors.
( ) A utility sick or other approved curbed type mop sink must be provided.
( ) A three-compartment sink with dual drainboards with all metal construction for washing of dishes, glasses, and utensils and/or NSF (National Sanitation Foundation) dishwashing machine.
( ) Dishwashing machine shall have an approved hot water system (booster heater) capable of supplying 180E F rinse water at the connection to the machine during the required bacterial rinse.
( ) A running water dipper well must be provided if scoops are used for dipping ice cream.
( ) All windows, that open, shall be screened with not less than 16 mesh to the inch screen.
( ) Provide hot water system capable of supplying 100E F - 115E F water to all sinks.
( ) Self-service food counter/s must have sneeze guards.
( ) Provide adequate food storage space. All shelving should be installed six inches or more off the floor and be constructed of a smooth, non-absorbent, easily cleanable material.
( ) Handwashing sinks shall be provided for employees with hot/cold water. Handwashing soap and single service sanitary towels shall be provided
( ) Two separate restrooms shall be provided, one for men, one for women. Restrooms should not be located in an area where food is being prepared. All restrooms shall have tight-fitting, self-closing doors that open outwardly. Restrooms should be equipped with sinks with hot/cold water, hand soap, and single service sanitary towels or hot air blowers.
( ) If employees are to change clothing, a clothing storage area shall be provided. This area shall be separate from restrooms, food storage, and food preparation areas.
( ) Pass-out windows shall be installed with fly protection.
( ) Delivery and Entrance doors, leading to the outside, shall open outwardly and be self-closing to prevent the entrance of flies.
( ) The building must be vermin and rodent proof. All outer openings should be sealed. Use screen doors or air curtain, where necessary.
( ) Plans for refuse disposal should be submitted. All containers must have lids, container storage area must be hard-surfaced and cleanable, containers must be cleaned frequently.
( ) Lighting in food preparation and food storage areas must be 20 feet candles or more. All lighting fixtures must be properly protected from breakage.
( ) Ventilation throughout must comply with the Utah Indoor Clean Air Act. Utah Indoor Clean Air Act sings should be properly posted at entrances.
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