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Vol.1 Issue 2 August 2001

Opening a new food establishment or renovating an existing food establishment in Marion County, Indiana
 

Follow these steps when opening a new food
establishment or renovating an existing food
establishment in Marion County:

1. Contact the Department of Foodborne Disease Prevention, Plan Review/
Equipment Specialist Suzanne Mouser at (317) 221-2262. Inform Ms. Mouser
of your intent (example: building a new restaurant, adding a salad bar, etc. ).

2. Submit a detailed, scale-drawn floor plan before construction begins, with
equipment specifications and a complete menu showing what types of
of foods/beverages will be handled to the Marion County Health Department.
Plans are not forwarded to our office from the Indiana State Department of Fire
and Building Services.

3. Examine the written plan review mailed to you which will indicate what if any
changes are needed to your plan. You sign one copy and mail it back in. Your
plan will be reviewed within ten working days. You should receive a plan review
in the mail within three weeks.

4. If requesting a preliminary inspection, call Suzanne Mouser at (317) 221-
2262 to schedule it when the equipment is set in but not finished. (A preliminary
inspection is optional.)

5. Before opening for business, call for a final inspection. At the final
inspection all equipment must be completely installed and operating properly.
This includes the hot water, refrigerators, freezers, dishmachines, etc. Please
call one week in advance to schedule an inspection.

6. Complete the application for your license. At the final inspection you will be
given an application. You will complete the application and mail it in along with
your license fee. When final approval has been given you may open for
business.

CRITERIA FOR NEWLY CONSTRUCTED
OR RENOVATED FOOD ESTABLISHMENTS

 

1. EQUIPMENT
A. UTENSIL SINK: A 3-compartment stainless steel sink with an integral drainboard on each end. This sink must meet current National Sanitation Foundation (NSF) standards. This sink is required if any utensils or pans are used in the food establishment.

B. HAND SINK: A handwashing sink is required in all food preparation and utensil washing
areas. More than one hand sink may be required depending on kitchen size and set up. A
hand sink must be easily accessible and within 25 feet of all food preparation and utensil
washing areas. A separate hand sink is required behind the bar if there is a bar in the food
establishment. Hand sinks are required if any open food or beverage is handled in the food establishment.

C. VEGETABLE/FRUIT PREP SINK: A stainless steel sink with one drainboard. This sink must meet current National Sanitation Foundation (NSF) standards. This sink is required if any vegetables or fruits will be rinsed.

D. MEAT PREP SINK: A stainless steel sink with one drainboard. This sink must meet current National Sanitation Foundation (NSF) standards. This sink is recommended if raw meats will be rinsed.

E. MOP SINK: Provide a wall hung or curbed style of mop basin for the proper disposal of
liquid wastes from cleaning operations. Install mop sink away from food preparation
surfaces. A mop sink is required in all food establishments.

F. BAR SINK: A 4-compartment stainless steel bar sink is required for glass washing.
Required at bars only.

G. All new or used equipment must meet or be equivalent to current National Sanitation
Foundation (NSF) standards and be in good condition (no rust, torn seals, etc.) Install
equipment on approved six (6) inch NSF approved metal legs, castors or solid masonry
bases.

2. RESTROOMS: Every food establishment where food or beverage is consumed on the premises shall have public restroom facilities accessible to the customer without passing through the kitchen. The number of restrooms required varies according to occupancy load and type.

3. GREASE INTERCEPTOR: Provide a grease interceptor of adequate capacity in the waste line leading from sinks, drains and other fixtures or equipment in food establishments where grease may be introduced into the drainage or sewage system in quantities that can affect line stoppage or hinder sewage treatment. A grease interceptor must be installed in a manner that meets all applicable requirements imposed by the Indiana Building Commission and the Department of Capital Asset Management, City of Indianapolis. Grease interceptors shall be located to be easily accessible for cleaning.

4. SANITIZING
A. At the 3-compartment utensil sink: One of two methods:
1) High Temperature - A booster heater and dip basket is required.
2) Chemical - An approved chemical sanitizer and pH test kit are required.

B. At the bar sink: An approved chemical sanitizer and pH test kit are required.

C. Dishmachines:
1) High Temperature Dishmachine - Provide booster heater on the final rinse line.
Temperature and psi gauges are required.
2) Chemical Dishmachine - Temperature and psi gauges are required. Provide the
appropriate pH test kit.

5. VENTILATION: Commercial mechanical exhaust ventilation shall be required at or above all ranges, griddles, deep fat fryers and similar equipment to remove grease, smoke, steam, vapors, heat or odors. A fire suppression system may be required. This must be approved by the Indiana Building Commission and the local Fire Marshal.

6. LIGHTING: Provide a minimum of 70 footcandles of light at food preparation and utensil washing surfaces. Provide completely shielded fixtures or provide shatterproof sleeves on fluorescent tubes.

7. FLOORS: In the kitchen, storage areas and restrooms the floor must be smooth, nonabsorbent and easily cleanable. Carpeting is not authorized in these areas.

8. WALLS AND CEILINGS: Provide non-perforated, light colored, smooth, washable walls and ceilings in work areas.

9. PLUMBING: Provide indirect waste connections on food service equipment items (ice bins, ice machines, dipper wells, etc.). Install vacuum breakers on plumbing fixtures requiring them. All plumbing connections must be to the current Indiana Plumbing Code requirements.

10. SERVICE LINES: All plumbing, electrical and gas lines must be concealed within the building structure as much as possible. Where this is absolutely not possible, install all exposed vertical and horizontal service lines one inch away from the walls, ceilings and equipment. Use approved hangers. Keep all exposed horizontal runs a minimum of six (6) inches above finished floors.

11. Provide an adequate amount of approved, easily cleanable metal shelving. Do not use wood shelving in the kitchen. All shelves must be at least 6" above the floor.

12. If hand-dipped ice cream will be served, a dipper well with an approved drain is required.