These floor surfaces shall be coved at the juncture of the floor and wall with a three-eighths inch (3/8") minimum radius coving and shall extend up the wall at least four inches (4"), except in areas where food is stored only in unopened bottles, cans, cartons, sacks, or other original shipping containers. Vinyl top set cove base is not acceptable.

Approved anti-slip floor finishes or materials are ONLY acceptable in areas where necessary for safety reasons, such as foot traffic areas. However, floors and base coving under all sinks and equipment shall be smooth and washable.

Floor Drains

shall be installed in floors that are water-flushed for cleaning and in areas where pressure spray methods for cleaning equipment are used. Floor surfaces in these areas shall be sloped 1:50, approximately one-quarter inch (¼”) per foot toward the floor drains. When floor drains are added to an existing facility where the floor surface is not sloped, a two (2) foot surrounding depression/slope to the floor drain may be required.

Walls and ceilings of food preparation areas, restrooms, janitorial areas, warewashing areas, and interior surfaces of walk-in refrigeration units are recommended to be light colored.

Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning (e.g., at least ½ inch from the wall and six (6) inches above the floor surface).

1. At least 10-foot candles at a distance of 30 inches above the floor in walk-in refrigeration units and dry food storage areas.
2. At least 20-foot candles where food is provided for consumer self-service; where fresh produce or prepackaged foods are sold or offered for consumption; inside equipment such as reach-in and under-counter refrigerators; handwashing areas; warewashing areas; equipment and utensil storage areas; and in toilet rooms.
3. At least 50-foot candles at surfaces where a food employee is working with food or with utensils, equipment such as knives, slicers, grinders, or saws where employee safety is a factor; and in other rooms during periods of cleaning. California Health and Safety Code, Section 114252

Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there are non-prepackaged ready-to-eat foods, clean equipment, utensils, and linens, or unwrapped single-use articles.

Mechanical Exhaust Ventilation

shall be provided over all cooking equipment such as ranges, multiple table top cooking units, broilers, fry grills, steam jacketed kettles, griddles, ovens, deep fat fryers, barbecues, rotisseries, high temperature warewash machines (160˚F rinse water), and similar equipment to effectively remove steam, heat, grease, vapors, cooking odors and smoke from the food facility. Ventilation plans for each system shall include front and side elevation of the exhaust hood and duct details to the roof fans (both exhaust and make-up air.) Provide manufacturer specification sheets for exhaust fan, make-up air fan and hood filters along with the static pressure calculations. Refer to the California Mechanical Code Chapter on Commercial Kitchen Ventilation Systems. Refer to CCDEH Mechanical Exhaust Ventilation Systems Operational Guidelines at www.ccdeh.com. Specify the number and location(s) of make-up air diffusers. An air balance report completed by a third party may be required prior to final clearance.

NOTE: A maximum of two (2) pieces of electrical cooking equipment may be exempt from mechanical exhaust ventilation requirements when this department has determined that the equipment does not produce toxic gases, smoke, grease, vapors, or heat and when operated under conditions recommended by the manufacturer. Additional supporting documentation and fees may be required.

Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch activated exhaust fan consistent with the requirements of local building codes.

Windows: Openable exterior windows are not allowed in proximity to food preparation areas, except for pass-through windows.

Passthrough Windows:

Passthrough window service openings shall be limited to 216 square inches each. Each opening shall be provided with a solid or screened window, equipped with a self-closing device. Screening shall be at least 16 mesh per square inch. Passthrough windows up to 432 square inches are approved if equipped with an air curtain device. Window openings must be closed when not in use. The minimum distance between the openings shall not be less than eighteen inches (18").

Delivery Doors:

All delivery doors leading to the outside shall be self-closing. Overhead, automatic switch-activated air curtains must be provided at delivery doors. The air curtain will produce an air flow eight (8) inches thick at the discharge opening and with an air velocity of not less than 1600 FPM (feet per minute) across the entire opening measured at a point three (3) feet below the air curtain. Food facilities that sell only pre-packaged food are exempt from this requirement. Large cargo-type doors shall not open directly into a food preparation or utensil washing area.

Exterior Doors:

All exterior doors leading to the outside shall be self-closing, tight-fitting and vermin proof. Air curtains may be used as auxiliary fly control but are not adequate substitute devices to permit a door to remain open. A door system such as nano doors, bi-fold doors, and manual sliding doors shall not replace a permanent exterior wall.

Vector Control:

Openings at the base and side of exterior doors shall not exceed one-fourth inch (¼"). All exterior wall pipes or other openings shall be tightly sealed. All exterior wall vents shall be properly screened with one-fourth inch (¼") hardware wire screening.

Garbage and Trash Area:

Each food facility shall be provided with facilities and equipment necessary to store or dispose of all waste material. An area designated for refuse, recyclables, returnables, and a redeeming machine for recyclables or returnables shall be located so that it is separate from food, equipment, utensils, linens, and single-service and single-use articles and a public health hazard or nuisance is not created. If located within the food facility, a storage area for refuse, recyclables, and returnables shall meet the requirements for floors, walls, ceilings, and vermin exclusion. If provided, an outdoor storage area or enclosure used for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be easily cleanable, durable, and sloped to drain.

Toilet facilities (at least one separate toilet facility for men and one separate toilet facility for women) in good repair shall be provided for consumers, guests, or invitees, when the food facility was constructed after July 1, 1984, and has more than 20,000 square feet of floor space.

For any building that is constructed after January 1, 2004 , that provides space for the consumption of food on the premises shall provide clean toilet facilities in good repair for consumers, guests or invitees. These facilities shall be located where consumers, guests, and invitees do not pass through food preparation, food storage, or utensil washing areas to reach the toilet facilities.

Food facilities located within amusement parks, stadiums, arenas, food courts, fairgrounds, and similar premises shall not be required to provide toilet facilities for employee use within each food facility if the following conditions are met:

1. Approved common use toilet facilities are located within 200 feet in travel distance of each food facility.
2. Approved common use toilet facilities are readily available for use by employees.
3. The On-site Management office shall be staffed with personnel responsible for the maintenance of the designated common toilet facilities.
4. Prior approval must be obtained from the Health Department Plan Check.
5. Approved common use toilet facilities shall be located in a common area that will not be accessible through another business.

Handwashing facilities shall be provided within or adjacent to toilet rooms and shall be equipped with an adequate supply of hot and cold running water under pressure. Handwashing sinks shall have water provided from a combination or premixing faucet which supplies warm water (at least 100°Farenheit) for a minimum of fifteen (15) seconds while both hands are free for washing. The number of handwashing facilities required shall be in accordance with local building and plumbing ordinances. Handwashing cleanser and single-use sanitary towels or hot-air blowers shall be provided in dispensers at all handwashing facilities.

Handwashing Sink:

Food facilities constructed or extensively remodeled after January 1, 1996, that handle non-prepackaged food, shall provide facilities exclusively for handwashing in the food preparation areas and in warewashing areas that are not located within or immediately adjacent to food preparation areas. Handwashing facilities shall be sufficient in number and conveniently located, maintained clean, unobstructed and accessible at all times for use by food employees. Handwashing sinks shall have water provided from a combination or premixing faucet which supplies warm water (at least 100°Farenheit) for a minimum of fifteen (15) seconds while both hands are free for washing. Automatic faucets at handwashing sinks shall be pre-set at 100-108°Farenheit. Handwashing facilities shall be provided with handwashing cleanser and sanitary single-use towels.

Food Preparation Sink:

Food facilities are required to have a separate sink for when they are engaged in activities such as washing, rinsing, soaking, thawing, or similar preparation of foods, and shall be located within the food preparation area. The sink shall have an integral drain board, and have minimum tub dimensions of 18” x 18” by 12” deep. An adjacent work table of similar dimensions may be substituted for the drain board. A food preparation sink must drain indirectly through an air gap into a floor sink and must be free standing (not installed in cabinets) .

Manual Warewashing Sink:

All food facilities, except those that have only prepackaged items in their original unopened sealed containers, shall provide a three-compartment warewashing sink with two integral drain boards. The tub compartments shall be large enough to accommodate immersion of the largest piece of equipment and utensils; i.e., minimum 16" x 20" or 18" x 18" by 12" deep. The sink must be free standing (not installed in cabinets) . Hot and cold running water under pressure shall be provided to each compartment. When the three-compartment sink is installed next to a wall, a metal "back splash" shall extend up the wall a minimum of eight (8) inches, and shall be formed as an integral part of the unit and sealed to the wall. The manual warewashing sink shall be easily accessible and conveniently located to the food preparation area.

Bar Sink (Warewashing):

A three (3) compartment bar sink (minimum 10" X 14" X 10") with two integral metal drain boards shall be provided in bars.

Warewashing Machines:

Mechanical warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer’s specifications. Warewashing machines shall have two integral drain boards that are of adequate size and construction to accommodate the warewashing trays (i.e., 24" x 24"). The drain-boards shall be sloped and drained to an approved waste receptor. Where an undercounter warewashing machine is used, there shall be two metal drain boards located adjacent to the machine. This requirement may be satisfied by using the drain boards that are part of the manual warewashing sinks if the facilities are located adjacent to the machine. Pot and pan washers shall be equipped with drain boards or shall be equipped with approved alternative equipment that provides adequate and suitable space for soiled and clean equipment and utensils.

NOTE: Installation of a mechanical warewashing machine does not eliminate the requirement for a 3-compartment sink.

Rinse/work sink:

A single compartment rinse/work sink may be provided in service areas where blenders or similar equipment are rinsed and the three-compartment sink is not located within the area. NOTE: Rinse/work sink will not be a substitute for the requirement of a 3-compartment sink.

Dump sink:

A single compartment dump sink is generally installed in alcoholic beverage bars for the emptying of the contents of used pitchers and glasses.

Drainage connection for warewashing, rinse/work sink, dump sink and similar type equipment:

While an indirect connection to a floor sink is acceptable, verify with the local building department for the proper connection of the drainage system to sewer. A direct connection will result in the requirement of an adjacent (within five feet) floor drain upstream of the warewashing equipment, as per the California Plumbing Code Section 704.3.

Janitorial Sink:

At least one (1) of the following is to be used for general cleaning purposes and for the disposal of mop bucket wastes and other liquid wastes:

1. A one-compartment, non-porous janitorial sink.
2. A slab, basin, or curbed cleaning facility constructed of concrete or equivalent material, and sloped to a drain.

Such facilities shall be connected to an approved sewerage, provided with hot and cold running water and protected with a backflow protection device. Janitorial sinks and basins shall be separated from other equipment by at least 30 inches; or a solid partition that extends a minimum of 18 inches above the rim or top of the janitorial sink or basin.

A room, area, or cabinet separated from any food preparation, food storage area or warewashing area shall be provided for the storage of cleaning equipment and supplies, such as mops, buckets, brooms, cleansers and waxes.

Janitorial facilities shall not be required within each food facility if the following conditions are met:

1. Approved common use janitorial facilities are located within 100 feet in travel distance of each food facility and shall be on same level as the food facility.
2. Approved common use janitorial facilities are readily available for use by employees.
3. The on-site management office shall be staffed with personnel responsible for the maintenance of the designated common use janitorial facilities.
4. Prior approval must be obtained from the Health Department Plan Check.
5. Approved common use janitorial facilities shall be located in a common area that will not be accessible through another business.

Food and Equipment Protection:

Non-prepackaged food on display and food contact surfaces shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer’s mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. Cafeteria, buffet and salad bar self-service, food preparation equipment and food preparation areas shall be protected by approved sneeze guards. Non-prepackaged food may be displayed and sold in bulk on other than self-service containers if the food is served by a food employee directly to a consumer.

Equipment for cooling and heating food and for holding cold and hot food shall be sufficient in number and capacity to ensure proper food temperature control during transportation and operation.

Garbage Disposals:

Garbage disposals may be installed in drain boards if the drain board is lengthened to accommodate the disposal cone in addition to the minimum required drain board size. Garbage disposals may not be installed under a sink compartment, unless an additional compartment is provided for the disposal. Verify with local building department and industrial waste management prior to installation of a garbage disposal.

Reach-In Refrigeration:

Reach in refrigerators shall either be self-contained or drained indirectly to a floor sink. Refrigeration units shall be provided with an accurate, readily visible thermometer, have shelving that is nonabsorbent, non-corrodible, easily cleanable, and shall meet all applicable NSF / ANSI standards. Wood is not an acceptable structural material finish of the refrigeration unit.

Walk-In Refrigeration:

Walk-in refrigerators shall have a well-fitted door, shall open into an approved area of the food facility, shall be constructed flush with the floor; coved base shall be provided at the intersection of floors and walls with a minimum 3/8” radius and 4” height; be flashed or sealed to walls and/or ceiling as needed to prevent rodent and vermin harborage; have non-corrodible shelving that is at least six (6) inches above the floor; shall be certified or classified for sanitation to applicable NSF / ANSI standards. Wood is not acceptable. Diamond plated floor is not acceptable unless a trench drain is provided just outside the walk-in refrigeration door, the walk-in floor slopes 1:50 towards the trench drain, and a power wash spray method of cleaning is provided. Condensate from refrigeration units shall be drained in a sanitary manner to a floor sink, or other approved device by an indirect connection. Plumbing waste receptors, including floor drains, floor sinks, and evaporators are to be located outside of refrigeration units.

Installation of Equipment

Floor mounted:

All equipment shall be either easily movable (e.g., on casters), elevated on legs that provide at least a six inch (6”) clearance between the floor and the equipment, or sealed to minimum four inch (4") solid masonry island with minimum three-eighths inch (3/8") coved radius. If on an island, it shall overhang the base at least two inches (2"), but not more than the height of the island. Sealing to the floor is acceptable only if no other means are available, such as beer coolers behind bars, and large bakery ovens.

Table mounted:

Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being sealed to the table or elevated on legs that provide at least a four-inch clearance between the table and the equipment. Gaps and spaces between equipment base and top of islands shall be sealed with a non-hardening silicone sealant.

All equipment flashings and backsplashes are to be adequately sealed to the wall or moved away from the wall six inches (6") for every four (4) linear feet of equipment frontal length, or away from each other. Soldering, welding, approved sealants, or "T" cap molding may be used. A minimum of thirty inches (30") clearance is to be provided for all aisles and working areas.

All steam tables, ice machines and bins, food preparation sinks, warewashing sinks, display cases, walk-in refrigerators, dipper wells for scooping ice cream and other similar equipment that discharge liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor. Waste lines shall not cross any aisle, traffic area, or door opening.

Dipper wells plumbed with cold running water shall be provided for ice cream dipping cabinet or other similar scooping operations.

Effective July 1, 1999, Los Angeles City, all unincorporated areas of Los Angeles County and most incorporated cities have adopted the California Plumbing Code. These jurisdictions will require that all utensil/pot washing sinks and mechanical warewashing machines shall be connected DIRECTLY to the sewage system. Per the California Plumbing Code, Section 704.3, a floor drain shall be provided adjacent to the fixture, and the fixture shall be connected on the sewer side of the floor drain trap, provided that no other drainage line is connected between the floor drain waste connection and the fixture drain. Contact the local Building department for further information.

Electric Supply:

Electrical power shall be supplied at all times to operate the food facility. All electrical features and accessories shall be installed in compliance with the applicable local electrical ordinances. (Generators will only be allowed as a backup power source in the event of an emergency, i.e. power outage)

Water Supply:

An adequate, protected, pressurized, potable supply of hot water at least 49° Celsius (120° F) measured from the faucet and cold running water shall be provided from an approved source. The potable water supply shall be protected with a backflow or back- siphon device, as required by applicable local plumbing codes.

Each food facility shall be provided with its own dedicated commercial water heater. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility. Where fixtures are located more than sixty feet (60') from the water heater, a recirculation pump must be installed.

In sizing the water heater, the peak hourly demands for all sinks, warewashing machines, etc., are added together to determine the minimum required recovery rate. If installing a tankless water heater, the manufacturer specification sheet (including the flow rate in GPM and temperature rise) must be provided for review.

CCDEH Water Heater Sizing Guidelines may be downloaded at www.ccdeh.com

"Insta-hot" units are not accepted in lieu of a commercial water heater.

Sewage Disposal, Grease Traps and Interceptors

A grease trap or grease interceptor shall not be located in a food or utensil handling area unless specifically approved by the enforcement agency; and shall be easily accessible for servicing. Contact the local Building department, Sanitary, or Public Works agencies for information or regulations regarding special sewerage, grease trap and grease interceptor requirements