Guidelines for Starting a Food Service Establishment

Food Service Establishment Application Packet

1. Fill out and submit the New Food Establishment Checklist for a Pre-Application Meeting to schedule a pre-application meeting with the Environmental Heath Department (Food/Septic/Water), the Building Department, and the Planning Department.
2. Once submitted, DCD will contact you with a meeting time to go over your proposal.
3. After you have met the requirements of your pre-application meeting, you will need to submit a permit application for your proposed construction/remodeling project. See application information to obtain the necessary application materials. Please call either of the offices listed above and the staff will guide you through the application process.
4. The permit review will take approximately two to six weeks to complete.
5. Fill out and submit the Food Service Establishment Application Packet.
6. The review of your Food Service Establishment Application Packet will approximately take a minimum of two weeks.
7. Any plan revision must be submitted in writing to DCD, for review and modification of approval.

1. Fill out and submit the Food Service Establishment Application Packet.
2. A minimum of two weeks is necessary for the Environmental Health Division to review your application.
3. Any plan revision must be submitted in writing to DCD, for review and modification of approval.

1. You must provide adequate space for food preparation, food refrigeration and hot holding of food.
2. All equipment and/or cabinetry must be flush mounted, or provided with impervious sealed rubberized mop board.
3. Dishwashing

   • Dishwashing machines are not required in all cases.  If you can provide a constant supply of 180^o F rinse water, or an approved method of chemically sanitizing the dishes, you may not need a dishwasher.  A pre-rinse sink is required with dishwasher.
   • A three-compartment sink is required in all food service establishments which use utensils too large for cleaning in a dishwasher.  (Three-compartment sinks are highly recommended in all establishments as they can be used as a back-up.)

4. You must provide a drainboard on both sides of sinks and dishwasher.
5. Sneeze guards must be provided for customer self-service operations within the kitchen.
6. Handwashing basin should be convenient to all food service operations within the kitchen.
7. A mop sink must be convenient to the kitchen area.
8. Pallets and/or shelving must be provided for dry storage, produce/fruit storage and storage of meat items.
9. Produce or pre-sink must be other than the dishwashing sink or mop sink.

1. Employee restrooms are required.  Public restrooms can be counted as employee restrooms if easily accessible to the employees (public restrooms are required with liquor service). 
2. Hand wash basins are required in all restrooms and soap and towel dispenser must provided.
3. Liquor service areas must have a three-compartment sink or dump sink and glass washer.
4. Floor drains (indirect drainage) must be provided for walk-ins, condensate from refrigeration equipment, ice machines, etc.  Also, a drain must be provided in exterior garbage container washing areas.
5. Vacuum breakers must be installed on all faucets which have a threaded hose bib, (e.g. mop sink).

1. Indicate durable, cleanable, finish of all walls, floors and ceilings.
2. All floors must be covered.
3. Walls in service area and restrooms must be smooth, durable and easily cleanable.
4. Wood surfaces must be sealed (doors, shelves, trims, etc.).
5. All openings around utilities passing through walls, floors, and ceilings must be sealed.

1. Exhaust ventilation must be provided for dishwashing area.
2. For frying operation, exhaust hoods must have filters.
3. Conceal horizontal duct work runs.
4. Exclude flies with screening, fan, etc.
5. Adequate lighting must be provided on all work surfaces.  Fluorescent bulbs must be covered.
6. Restrooms and storerooms must be lighted.
7. Electrical boxes must be flush mounted and there should be no exposed conduit or wiring.

1. All restroom doors must be self-closing.
2. Provide a concrete slab on grade or other cleanable surface with floor drain.
3. Refuse area should be screened/fenced.

1. All restroom doors must be self-closing.
2. Provision for an employee dressing room or locker facility is suggested.
3. Identify outside smoking area if provided.

1. A Temporary Food Service application is required to be submitted a minimum of two weeks in advance.
2. Food handlers cards are required for the booth organizer and at least one other person occupying the booth at all times.  It is often easier to staff a food booth if everyone has a card.  Cards can be obtained from the Department of Community Development (DCD).
3. Food must be obtained from an approved, safe source.  The local retail and wholesale outlets are generally all approved sources.
4. Foods are to be prepared on-site in the booth unless prior arrangements have been made with DCD.
5. NO BARE HAND CONTACT with ready to eat foods.  Tongs, gloves, wax paper, spoons, etc. must be used.
6. Hot foods should be heated quickly to 165⁰ F within 1 hour and held at 140⁰ F or above.
7. Cold hazardous foods must be held cold at 41⁰ or below at all times.
8. Dishwashing does not require plumbing in the booth.  However, it is necessary to wash, rinse, and sanitize the dishes.  A series of three plastic tubs will work to WASH in warm soapy water, RINSE in clean water, and then SANITIZE in a solution of one cap bleach per half tub of water.
9. All commercial food service coaches must be L & I approved.
10. A hand-washing setup is necessary to prevent the spread of hepatitis and other diseases.  The use of 5-gallon carboys with spigots and buckets to catch the wastewater is acceptable if sinks are not available. Sample Hand-washing Station
11. A stem type thermometer with a range from 0-220⁰ F is needed to test the temperature of foods.
12. No hot held foods shall be used the following day.

If you have any questions, please call Megan McNelly at (360) 875-9356 or email her at mmcnelly@co.pacific.wa.us.