You may also want to visit:

for other online government auctions. Village of Wheeling is using PropertyRoom.com to sell our surplus items. 

It is your responsibility to make applications and supply the required information and information and materials for these permits and licenses.  Failure to do so may prolong the permitting and licensing procedures and delays the opening of your establishment.

This guide states the minimum physical necessities for a new or remodeled restaurant, deli, tavern, or other food service establishment.  It is not an exhaustive list of the sanitation requirements and does not cover issues related to zoning, planning, building, fire and many other requirements.  This is a guide only.  Greater and more extensive requirements may be necessitated by your proposed operation.

A room finish schedule indicating the finishes of the walls, floors and ceilings must be developed and submitted as part of the plans.  The finishes must meet the minimum requirement of the Village's Food Code standards for all food handling, storage, serving, equipment washing and related areas.

Material finishes of the walls, floor and ceilings must be smooth, non-porous, non-absorbent, durable, easily cleanable and light in color.

Walls

1. Concrete block walls need to have the porous face of this material filled and painted with at least a semi-gloss or higher finish.

2. Drywall must have primer and at least two coats of enamel paint with a semi-gloss or higher finish.

3. Walls behind areas where there is likely to be extensive amounts of moisture, splash or splatter of food debris and other debris, will need to have a wall covering material installed that is more durable than simple drywall finish (i.e., Stainless steel or Fiberglass Reinforced Plastic panels).

4. A coved base is required at the base of all walls located in the food handling, dry storage, and related areas.

Ceiling

1. Acoustical, porous tile is not permitted in food handling, utensil and equipment washing areas or other areas where splash and splatter could occur.

2. The ceiling shall be light in color.

3. The top of the party walls within a shopping center location shall be sealed to the roof (insect stop and smoke stop).

Floor

1. The minimum floor covering material must be commercial grade of vinyl composition floor tile.

1. An area equal to 25% of the square footage of the kitchen, ware washing/utensil washing area and associated areas is required for the dry storage area.  All walk-in coolers, walk-in freezers, office areas, janitorial and maintenance closets may be removed from the square foot calculation in order to establish the proper size of the required dry storage area.

2. This area is designed for the storage of food supplies, paper goods, food equipment and similar items.  The storage of alcoholic beverages, maintenance equipment and office items is prohibited.

3. The items stored in this room must be on approved shelving or dunnage racks.

All equipment that is intended for installation in a commercial food operation must meet or exceed the standards of the National Sanitation Foundation, or similar agency, in regards to the intended use of the piece of equipment.

For new equipment, specification sheets, also known as "cut sheets", must be submitted with the plans.  For used pieces of equipment, photographs may be requested.  The equipment will not be permitted to be installed unless it is found to be cleanable, maintained in good repair and capable of operating as intended.

Required equipment

a. A three compartment sink with two integral drain boards.  The sinks and drain boards must be of sufficient size to permit the equipment to be fully submerged within the tank and air dried on the drain board.

b. A hand sink(s) located within the food handling area(s) of the establishment.  This will be an addition to any located within any toilet rooms.  Any rooms separated by a door in which food handling operations take place, will be required to be equipped with a hand sink.

c. Sufficient refrigeration equipment necessary to store foods cold or frozen.

d. Sufficient heating equipment to cook and reheat the foods intended for service at the subject facility.

e. Appropriated holding and food protection equipment to keep food protected during times of food preparation, holding, cooling and display.

f. A mop sink or basin, and sufficient storage area for mops, brooms and cleaning supplies.

*The amount and type of equipment necessary to meet these requirements will be based upon the type of operation and foods intended for preparation service in the subject facility.

Methods of installation

a. All equipment must be listed on an equipment schedule which will indicate all associated connections (water, gas, electric, etc.).  The equipment list must also include the name of the manufacturer and the model number of the particular piece of equipment.

b. The method of installation must also be included on the equipment schedule.

I: All kitchen, food handling and storage equipment that is capable of being moved should be installed on sanitary casters to facilitate moving equipment for cleaning.  Care should be paid to which pieces of equipment ought to be installed on locking type sanitary casters.

II: Equipment not capable of being moved must be installed upon six inch (6") legs and installed to assure that all areas around the equipment can be cleaned effectively.

III: All gas connections must be made with heavy-duty flexible gas lines equipped with quick disconnect fittings.

IV: Food handling equipment and preparation tables must not be located beneath any water or sewage lines.

Layout
Plans must be submitted that are drawn to scale, showing all room sizes and the location and size of all food handling equipment intended for installation in the facility.

1. An exterior grease catch basin is required for all facilities in which grease, fats and culinary oils are used in the preparation of foods.  Questions regarding the requirements of the design and size of the grease catch basin should be addressed the Village Engineering department.

2. Dishwashers are prohibited from discharging into grease catch basins.

3. Three compartment sinks, food preparation sinks, and similar equipment should discharge into the grease catch basin.

4. All drain lines, condensate lines and related discharges from equipment should be indirectly connected to the floor sinks or drains as required.  Drain lines from drip pans must not drain through ice bins.

5. All toilet tanks must be equipped with anti-siphon balcocks.

6. Appropriate backflow protection must be provided for all equipment connected to the water supply.  All faucets or threaded outlets ought to be provided with hose bib vacuum breakers.

7. Food handling equipment, preparation tables, storage shelves and/or dunnage racks must not be located beneath any water or sewage lines.

1. Pipes and conduits should be located within wall voids whenever possible. If not possible, to facilitate appropriate cleaning, all pipes and conduits:

a) must be installed so that it is held one inch (1") away from the wall surface;

b) must be installed so that it is held six inches (6") above the floor.

1. Outside enclosures should be enclosed to visually screen dumpsters and grease barrels.

2. Garbage containers and grease barrels must be of sufficient size, and/or number to contain all garbage generated from the facility. They must be covered, rodent and pest-proof, leak-proof.

3. Dumpsters and/or grease barrels must be installed on concrete pads or machine laid asphalt surfaces.

1. Lighting - All lighting above the food preparation and cooking surfaces, storage areas, and above bars must be shielded to prevent the possibility of glass from breaking and falling into any food product.

2. Lockers - Lockers or coat hooks must be provided for the orderly storage of employee belongings.

3. Outside openings - All openable windows and screen doors must be equipped with 16 mesh per inch screening.  Additionally, all exterior doors must be equipped with self-closing door devices that are capable of fully and tightly closing the exterior doors.  Doors must not have a gap at the base which may permit the entry of rodents.

1. Scaled drawings with dimensions

2. Electrical layout

3. Sprinkler layout

4. Plumbing layout

5. Mechanical layout

6. Floor plan with seating plan

7. Lists and schedules as above

8. Equipment list to cross reference equipment layout

9. Shop drawings of any equipment specially fabricated

1. Building permits will not be issued until special use is granted.

2. Building permits will not be issued until all plans are complete with revisions.

3. Building permits will not be issued until electrical and plumbing contractors have a copy of their current license on file with the building department and each have submitted a current $10,000 performance bond.

4. No work may begin until building is permit is issued.

5. Building and sanitation inspections must be made at various states of construction as required by the building departments.  It is your responsibility to call for these inspections 24 hours in advance, so we may schedule the inspections.

6. Work not done according to the approved plans will be removed and installed according to the approved plans.

A full time manager, certified in food service sanitation must be employed at the facility within six (6) months of the opening of the establishment

Good luck in your enterprise.  If you have any questions, please call the Community Development  Department at  (847) 459-2620.