certificate d'occupation all food businesses will more than likely don? necessary to have a certificate of occupancy (CO). A CO? s book? medicine after the construction and senior health officials? inspect the b? buildings and found no violation of? edifice or codes of Sant? during the construction of new and / or remodeling. CO going? also mention the use for which the b? Fund will be used?. Inspection of CO is usually required? e before obtaining final approval of health?, but in some cases, not inspection only pr? opening can be brought n? CO necessary before receiving final approval of your health?, but a secondary (final) inspection is CO? be required? e an inspector b? buildings before Operating Permit is approved?. Ask? s your AUTHORITY? local health inspectors and b? buildings to see what process is n? necessary. NOTE: Contact the inspectors b? buildings of at least 7 days before the time o? you? your pr t? schedule your inspection. This should ensure that you get an r? timely response.

permit approval Once you have finished? process pr?-opening and your building and health inspectors? approved? your business license, you can open for business. In any case, to commence op? rations without approval of the building and health inspectors?. legal fees can? be registered in certain? are against you if you do.

Other approvals permit b? shooting: Plans will? be submitted? Commercial Plan review. If n? necessary, contact your local b? Fund or services? s Development Office to schedule this examination and obtain a building permit.
d? industrial waste: If you take more of a pr firm? c? dente and changing the type of op-operation, ensure the door? fat meets the requirements of your new op-operation. For example when a "sandwich" becomes a "chicken fried? location, the trap of existing fat can be brought n? necessary change. Contact your local inspector for? Industrial waste? d? if changes need to complete? contribution be? s the system? existing or me? evaluate your designs Eng? neering n if your plans? quire the installation of a system? my septic tank on site.
cons fire inspections: Inspectors b? buildings are concerned? s by grease vapors support and protection in the hood right? food establishments. All cooking appliances must? Be installed? a system under the hood? me approved?. In addition,? Establishments of more than 5000 square feet? S are required to provide a system? My sprinkler. The? Establishments with a capacity? occupying more than 50 people don? sary to provide fire alarms. Call your inspector b? Buildings, fire inspector or the Fire Marshal for? Evaluate the plans or to schedule a site inspection. What to put in a plane r? Vision Include and identify? L? Lowing your />
r? frig? operator / cong? lator

Wind-hood machines? Ice / bins / dispensers

steamer microwave

warming drawers Po? the

tables pr? preparation of cr? freezes me? e Dispenser ovens?

Dish Beverage Station Machines / Grills distributor

Blender Mixer Station

Salad Food Processors / Food Buffets > p? ? Keypads
hand (areas pr? Preparation of food? Warehouse t washing area? Toilets) Ware? Keypads Service? January / sink / MOP? January brake? floor food pr? preparation
? January?
Dumpster? />
? S mop? Chage />
? The dry food />
Doors? Ventilation m? Mechanical
in toilets? The outer areas? Outer ends of pr? Food preparation (bar / wait station / BBQ)
? trap size of fat and />
? m lines? tro and? taste and d? waste g? n? eral
? The site Installations for? Tastes health code?
Plan Notes 1) All unit? s of r? frig-operation are r? frig? r? s to keep foods at or below 41? F.
2) toilets (two are normally required). If the eye has only establishment of end of season or chairs for less than 20 people, and less than 10 employees? S, then only one toilet employee? can be brought authorized?. Two toilets can be brought n? Necessary if alcohol is served on the premises or if over 20? Management are pr? Seen. Each toilet shall have a sink with hot water (at least 100? F) and cold water, air ventilation m? Mechanics? the Outdoors, and a solid door? closing. The toilet can not open directly into a kitchen. The total number of toilets for installation of child care? Hangs from? Minimum standards? Texas. Ministry? Of Family and Protective Services (834-3195) regarding child custody.

3) wells A. Service Sink / Mop? January / sink brake? ? Floor: At least one of these needs? Be available to mop? wash and the eye elimination of MOP in a water system? me of? evacuation of U.S. waters? are approved?. A grid of s? Drying is n? Necessary for mops s? Expensive? air. This? January should? Be equipped with a backflow preventer? any hose bib net? for prot? ger water. Note: the mop? January can be brought situ? in a diff area? annuity of? edifice of the kitchen.
B. Handwashing sinks:? To be located? to allow convenient use by employees? s in pr? food preparation, food distribution, dish wash areas, and a waiting station o? ice is distributed? e, bar or in a meeting o? meat is? sudden? or trimmed?. At least one lavatory will be n? Necessary; Supp? Ments, can also separate lavatories? Be n? Sary. Small kitchens with dr? food preparation and washing utensils? proximity? can? be authorized? s? use a basin to serve the two activities? s. others must wash? be associated? are? toilets. Provide at least 12 "high splash if a sink is located? Pr? S pr? Food preparation, open food, ice, or clean food contact surfaces. Otherwise, the sink must have at least 18 's? preparation lat? eral of these. A sign or poster that informs employees? S food must wash their hands? Be provided? all wells and wash their hands? be clearly visible. A small hinged door (as in a bar) can s? Counter sink a work area, or no door s? Preparation sink work areas.
Each r? receiver should? be fed? hot water (100? F) and cold water, soap and disposable towels. Childcare must have hot water in the diaper changing and kitchen. If the plans do pr? Sinks are not sufficient for r? Meet the demands of the establishment you will be asked? provide a plan r? live? with extra sinks? ments. C. Ware washing area: A commercial dishwasher or 3? January? three compartments is n? necessary in most cases. washer machines properly? be able to? effectively disinfecting all? Facilities and utensils. They must pass a d? Chemical disinfectant or to provide a ram? Final age of at least 180? F. (Single, stationary rack machines are n? Sary to reach 165? In the cycle of d? Disinfecting). The test strips are n? Sary. machines flat above the counter, are required to have Type II? wind hood.
Ware? keypads are? be large enough to immerse the big feet? this for? equipment. Cold and hot (100? F minimum) of water under pressure? Book? E m a valve? Mixture should? Be provided. Provide at least 2 boards drain int? GRALE drain board or 1 int? Gral and a carriage movable plate. The trays or? Tag? Res help of mani? Re ad? Quate s? Chage? all air cargo. Ware facilities with tr? S limit? ? washing and use of disposable containers can apply for? derogation to install one? January 2 compartments (for example: d? panner). These wells are required to have a drain board. Wells must be an indirect link? the eye health taste (at least one inch air gap). This includes all the wells of the pr? Food preparation sink and dishwasher.
4) Construction Ceiling: ceilings over open food, ice, soda fountains, articles? washing, toilets and bars shall meet the criterion? res and construction? be smooth, durable, non-absorbent, washable. Open rafters, trusses or grid work and ducts exposed? S, pipes or utility lines are usually prohibited without authorized open structure? E. If d? Stock acoustical tiles are used? S, they must? Be properly constructed. These tiles are washable and have a smooth surface without holes. S painted wall? Che or advice is g? N? Generally acceptable.
5) Walls / Floors: Must? be constructed MATERIALS approved? s. Washable paint? Mail? Water-based is g? n? generally acceptable to most wall surfaces. Areas that are being cleaned r? And projections at regular can? Be covered with FRP, or stainless m fetal galvanized?. Floor / wall moments are in no u? Ity? 1 / 32 "gap?. Baseboards are n? Sary. Caulk wall / floor time for emp? Expensive collection of food particles and water. My? Masonry (brick / b? Tone) wall / floor moments DO NOT need for a while my baseboards? masonry provides no gap. brick walls and b? n tone in the kitchen? BLINDNESS 's? tench? it?. grout sand all the tiles should? be sealed? e. grout? epoxy does n? BLINDNESS no? tench? it?. VCT floor tiles need a coat of wax? avoid seepage of liquids.
6) of d? solid waste: drums Dumpster and grease must be based on a pr machine? view or asphalt tile b? tone. These r? container must have lids? tench and drain plugs in place.
7) Outdoor Cooking facilities Air: braziers or smokers need? be closed, and if the pr? s? election, at least one? notch 1 / 16 mesh is n? necessary. They must rest on a base b? Pitch or asphalt. The meat can? Be placed on the smoker, no pr? Authorized preparation of food? S in this place. Any seasoning, cutting, etc. must be done? the indoor situations of the eye establishment. outdoor bars and wait stations will be approved? s case by case by the authorities? s local health.
Water and? taste: All? private table? s Waters us? are on site and wells serving a new food company, a food company extensively remodel? or a food company? New properties come? silence must meet current standards. These systems? My need? Be? Won? S about? whether the system? me (a) r? pond to current standards and (b) is sufficient to use about? e. NOTE: A food service facility or child care facility using a water well can? Be considered? R? S as public and subject? restrictions and r? regulations specifically engineered. The authorities see? S local health to inquire about any question concerning the use of a private well?.