To obtain a permit, applicants must submit the application fee, an approved plan review, and pass a pre-opening inspection. Plan reviews should include the following:
Manufacturer
specification sheets
for each piece of equipment shown on the plan. If applicable, include all shop drawings of all
custom-built equipment. An equipment schedule must link specification sheets to each piece of equipment on the plan.
Site
plan
showing the locations of surrounding businesses,
alleys, streets, and the location of any outside equipment. This includes, but
is not limited to, storage areas, dumpsters, wells, septic systems, etc.
Please include the following
information on the plot plan of the Food Establishment:
Provide plans that are a minimum of
11 x 14 inches in size including the layout of the floor plan accurately drawn
to a minimum scale of 1/4 inch = 1 foot to allow for ease in
reading plans. Provide the room size, aisle space, space between and behind
equipment, and the placement of the equipment on the floor plan.
Show the location and when
requested, elevated drawings of all food equipment. Each piece of equipment
must be clearly labeled on the plan with its common name. Provide the room
size, space between equipment, and the placement of the equipment on the floor
plan, clearly indicate:
All
hand
washing stations, restrooms, food preparation areas, food preparation sinks,
ware washing sinks, mop sinks, hot/cold holding equipment. Self-service units
with drawings of sneeze guards.
Auxiliary areas such as storage
rooms, garbage rooms, toilets, basements and/or cellars used for storage or
food preparation. Cabinets for storing toxic chemicals. Dressing rooms, locker
areas, and employee rest areas.
Provide a process flow diagram demonstrating
flow patterns for: (1) food - receiving, storage, preparation, service; (2)
food and dishes - transport, service; (3) dishes - clean, soiled, cleaning,
storage; (4) utensil - storage, use, cleaning; (5) Indoor garbage - service area,
holding, and storage.
Include and provide specifications
for:
-
Entrances, exits, loading/unloading areas and docks;
-
Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases;
-
Plumbing schedule including location
of floor drains, floor sinks, water supply lines, overhead waste-water lines,
hot water generating equipment, backflow prevention, and wastewater line
connections;
-
Lighting and reflected ceiling plan
– indicate the types of lights and shielding. Specify ceiling
finish.
-
Mechanical ventilation – include
hoods and exhaust fans.
Additional guidance on process flow
diagrams and site plans can be found on the NDA
website. All plan review materials should be sent to Lisa Burnett at lburnett@agri.nv.gov.