Food Service Operations

   Download, print, then complete the Plan Review Application

1. Prior to construction of a new food operation, a detailed set of plans will be submitted to this office for review. The plans shall contain the following information:
   1. The type of operation proposed, foods to be prepared and served, and a menu (if raw or undercooked items are offered for sale, except whole intact beef steaks that are cooked to a surface temperature of 145 ° F, a consumer advisory is required);
   2. The total area to be used for the food operation;
   3. Entrances and exits, self-closing doors, and maximum insect control;
   4. Location, number and types of plumbing fixtures, including all water supply facilities as well as designed purpose; hand sink, mop sink, food prep sink, and 3-compartment utensil washing sink and/or commercial dishwasher unit, and grease trap or grease interceptor for grease bearing foods;
   5. Plan of lighting, both natural and artificial; minimum of 10 foot candles of light at a distance of thirty (30) inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; at least twenty (20) foot candles at a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment such as reach-in and under-counter refrigerators, and at a distance of thirty (30) inches above the floor in areas used for hand washing, ware washing, or equipment and utensil storage, and in toilet rooms; and at least fifty (50) food candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor;
   6. All portions of the premises in which the food operations are to be conducted;
   7. A floor plan showing the location of fixtures and equipment;
   8. Building materials and surface finishes to be used;
   9. Equipment manufacturer and model number (cut sheets are preferred). All equipment must be NSF approved or equivalent;
   10. If the operation opens after March 1, 2001, cold food must be held in refrigeration capable of holding 41 ° F or below;
2. The receipt date of a complete set of plans will be noted and the plans will be reviewed and an approval or disapproval letter sent to the plan submitter within 30 days. The plans are reviewed to insure against problems with the pattern of food flow and to insure compliance with all existing rules and regulations. You will receive a letter, on the plan review with the findings of this office within thirty (30) days. You will not be able to obtain a plumbing permit until plan approval through our office is complete.
3. Prior to the completion of the food service operation, contact the Greene County Combined Health District for a preliminary inspection. Any problems that arise can then be corrected before the opening inspection. If any changes or additions to plumbing are anticipated you should contact the Chief Plumbing Inspector, at (937) 374-5606 to verify if a plumbing permit is necessary. All plumbing, building, and electrical inspections must be completed before final approval for opening. Criteria for licensing must include that the operation was constructed according to the approval plans and all equipment in the operation is the same as listed on the plans. The food service operation must be ready to open at time of final inspection.
4. At the final inspection all violations observed will be cited on the food operation inspection report and if the number of violations is minimal, "OK to issue license" will be noted on the inspection report. Upon completion of the license application and submission of the required fee, the operator may obtain his/her license to operate.
5. Within the first thirty days of operation another inspection of the operation will be conducted to insure compliance with the rules and prevent any possible food handling techniques from becoming habitual.

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