Plan Review Fees vary depending on the type of facility. Make sure all appropriate regulatory agencies have been contacted. After plans are submitted, inspectors will review the plans. This process is to make sure the proposed facility meets Health Code requirements in the areas of general layout, room finishes, proper equipment, adequate ventilation, and sufficient plumbing. The layout should be efficient and designed to minimize potential food contamination.
Restaurants have a lot of activity, which requires cleaning to maintain proper sanitation.
Correct room finishes help maintain sanitary conditions, which in turn, minimize the potential contamination of food and food contact surfaces. Room finishes, in all food related areas, warewashing areas, and restrooms, need to be smooth, durable, nonabsorbent, light in color, and easily cleanable. Proper installation of finishes are well worth the investment when it comes to cleaning and sanitizing. All equipment in food facilities must be commercial grade. Only equipment designed and constructed in accordance to the N.S.F. standards will be accepted.