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,
2. Submit a detailed, scale-drawn floor plan before construction
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
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.
plan will be reviewed within ten working days. You should receive a plan
in the mail within three weeks.
4. If requesting a preliminary inspection, call Suzanne Mouser at (317)
2262 to schedule it when the equipment is set in but not finished. (A
inspection is optional.)
5. Before opening for business, call for a final inspection. At the
inspection all equipment must be completely installed and operating
This includes the hot water, refrigerators, freezers, dishmachines, etc.
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
your license fee. When final approval has been given you may open for
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
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
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
- 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
- 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
- 2) Chemical - An approved chemical sanitizer and pH test kit are
- B. At the bar sink: An approved chemical sanitizer and pH test kit
- 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
- 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
- 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
- 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.