New Foodservice Checklist
I. Interior Construction and Design:
- Entrance and Exit doors must be self-closing and
tight-fitting all around to prevent pests from entering.
- Floors, wall and ceilings must be impermeable to fluids, easy to clean
and maintain.
1. NO CARPETING any place food is prepared.
2. Coving (molding) required between floor and wall.
- Restrooms - A minimum of two are required if accessible to customers and
employees.
1. A hand sink and sanitary hand-drying methods must be
provided.
2. A waste receptacle for hygienic purposes must
provided in a restroom used by women.
- The kitchen employees must have easy access to a hand sink excluding the
ones in the restrooms.
- A three vat sink for ware washing (pots and pans) is required, even if
you have a dishwashing machine.
- A separate sink for only mops and mop water is required.
- Equipment must be easily cleanable.
- Sufficient storage to keep foods at proper temperatures is required.
- Water must be potable from a safe supply and have a backflow prevention
devices installed.
- No food or food contact surfaces may be stored under drain lines.
- Mechanical ventilation may be required and must not allow pests to
enter.
- Garbage must be in easily cleanable leak-proof and pest-proof
containers.
II. Food Protection:
- Food must be from an approved source - No home-cooked
anything.
- Adequate equipment is needed to keep hot food at 135 degrees F and
above, or cold food at 41 degrees F and below.
- No bare hand contact with ready-to-eat food or ice.
III. How to Get Your Annual Food Service Establishment Operating Permit:
1. Please complete the Jasper County Permit Application for Food
Establishments and return it to the Jasper County Health Department
for evaluation.
2. An invoice for the Permit Fee will be sent to you to be paid upon
receipt.
3. Once your payment is received, your Permit will be sent to you to
be posted in open view of the public.
IV. Food Service Establishment Inspection:
Contact an inspector at our office if:
1. You have any questions.
2. You need assistance.
3. You would like a pre-opening inspection.
4. You are ready for your opening inspection.
NOTE:
This document is not intended to include ALL of the requirements of the 1999 Food Code, but is only a quick summary to answer commonly asked questions.