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HomeMy WebLinkAboutCBPR-06-2022-413711 ' ENVIRONMENTAL HEALTH Catawba County Government Center Catawba county 25 Government Drive I P.O. Box 389 I Newton, NC 28658 public health Phone: (828) 465-8270 I Fax: (828) 465-8276 Mf*ING LIVING.AIIIIN. Food Establishment Plan Review Application Type of Construction: New Remodel ' Existing V Name of Establishment: Joey's - Sherrills Ford If existing, please give name of old establishment if known: Address:7600 E. NC 150 HWY City: Sherrills Ford State: NC ZIP Code: 28673 Phone (if available): Fax (if available): Owner or Owner's Representative: Joseph Acovski Address: 3192 Farm View Ln City: Iron Station State: NC ZIP Code: 28080 Phone (if available): 980-230-9813 Fax (if available): E-mail Address: josephacovski@gmail.com Submitter: Company: Contact Person: Address: City: State: NC ZIP Code: Phone (if available): Fax (if available): E-mail Address: Title (owner, manager, architect, etc.): I certify that the information in this application is correct, and I understand that any deviation without prior approval from this Health Regulatory Office may nullify plan approval. (Owner or Responsible Representative) Signature & Date: ?.../ta�� � Hours of Operation Sun 11-9 Mon 1 1-10 Tue Closed Wed 1 1-10 Thu 1 1-1 0 Fri 11-11 Sat 11-11 Projected number of meals served between product deliveries: Breakfast Lunch 50 Dinner 150 Number of Seats: 120 Facility total square feet: 3,000 Projected construction start date: July 1, 2022 Projected construction completion date: Sept. 1, 2022 (check all that apply) 1 6 estaurant clatering Single-service (disposable): Plates ❑Glassware ' Silverware ❑food stand c/Sit-down meals ❑Drink stand Fake-out meals Multi-use (reusable): dates 9/Glassware ciSilverware ❑Commissary ❑Meat market Other(explain) Please indicate if any specialized processes will be used. ❑Curing 0 Acidification (sushi, etc.) ❑Reduced oxygen packaging (vacuum seal) ❑Smoking ❑Sprouting beans ❑Other Explain checked processes: Indicate any of the following highly susceptible populations that will be catered to or served: ❑Nursing home ❑Child care center ❑School with pre-school aged children [Assisted living center ❑Health care facility • Proposed menu items (including seasonal variations in the menu). • Manufacturer specification sheets for each piece of equipment shown on plans. • Site plan showing location of business in building, location of building on site including alleys, streets and location of any outside facility(dumpster,walk-ins, etc.). • Plan of facility drawn to scale showing location of equipment,plumbing, electrical service and mechanical ventilation, including location of all electrical panels. Contents and Format of Plans and Specifications 1. The plans should be a minimum of 11 x 14 inches in size and the layout of the floor plan accurately drawn to a minimum scale of 1/4 inches= 1 loot. This is to allow for ease in reading. 2. Information accompanying the plans should include the proposed menu,seating capacity,and projected daily meal volume for food service operation. 3. The plans should show the location and,when requested,an elevated drawing of all food service equipment. Each piece of equipment shall be clearly labeled on the plan with its common name. 4. Adequate rapid cooling including ice baths and refrigeration, and hot-holding facilities for potentially hazardous food(PHF)should be clearly designated on the plan. 5. When the menu dictates,separate food preparation sinks should be labeled and located to preclude contamination and cross-contamination of raw and ready-to-eat foods. 6. Adequate hand washing facilities used for no other purpose should be designated for each toilet facility and in the immediate area of food preparation and dish washing area. 7. The plan layout should contain room size,aisle space,space between and behind equipment,and the placement of the equipment an the floor. 8. Auxiliary areas such as storage rooms,garbage rooms,toilets,basements and/or cellars used for storage or food preparation should be represented on the plan and all features of these rooms shown as required by the standards. 9. The plans and specifications should also include: A. Entrances,exits, loading,frnloading areas and docks B. Completed finish schedules for each room to include floors,walls,ceilings and coved juncture bases approved materials for food preparation, handling and storage areas include quarry tile,ceramic tile,sealed concrete,commercial linoleum,fiberglass reinforced panels,stainless steel, wall board painted with washable, nonabsorbent paint,vinyl coated ceiling tiles,and brick,cinder blocks,slag blocks,or concrete blocks,if glazed,tiled, plastered or filled so as to provide a smooth surface.If specifying the use of a material not on this list,include a sample of the material for evaluation. C. Plumbing schedule to include location of the floor drains,floor sinks and water supply lines,overhead waste water lines,hot water lines,hot water generating erpipment with capacity and recovery rate, back flow prevention,waste water line connections.Electrical layout,electrical panels and disconnects, 10. Lighting Requirements A. Surfaces 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 at those levels:50 foot candles(540 lux) B. In walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning at a distance of 30 inches(75 cm)above the floor. 10 foot candles(108 lux) C. Lighting in hand washing,ware washing,equipment and utensil storage and toilet rooms shall be measured at 30 inches(15 cm)above the floor and/or at the work levels and egripment and utensil storage and toilet rooms:20 foot candles(215 lux) D. At surfaces 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 a reach-in and under-counter refrigerators:20 foot candles(215 lux) E. Light bulbs in food preparation, storage,and display areas shall be shatter-proof or shielded so as to preclude the possibility of broken bulbs or lamps falling into food.Shatter-proof or shielded bulbs need not be used in food storage areas where the integrity of the unopened packages will not be affected by broken glass falling onto them and the packages,prior to being opened,ore capable of being cleaned.Heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb,leaving only the face of the bulb exposed in food preparation area. 11. Insure that all food service/kitchen egripment is NSF International(NSF)listed,underwriters Laboratories Inc., Classified for Sanitation or if not NSF or UL listedAlassified, be constructed to meet NSF standards as specified according to 15A NCAC 18A.2600, 2009 NC Food Code 4.lthrough 4-3. 12. Source of water supply and method of sewage disposal.The location of these facilities should be shown and evidence submitted that state and local regulations are to be complied with. 13. As specified according to 15A NCAC 18A.2600, 2009 NC Food Code 4-903.11 (A)-(D),3.305.11(A)and(B).All items stored in rooms where food or single-service items are stored shall be at least 12 in(30.48 cm)above the floor when placed on stationary storage units or 6 in(15.24 cm)above the floor when placed on portable storage units or otherwise arranged so as to permit thorough cleaning. 14. Ventilation schedule for each room. 15. Garbage can washing area/facility.As specified according to 15A NCAC 18A.2600,2009 NC Food Code Manual 5-203.13,Plumbing Systems, adequate facilities shall be provided for the washing and storage of all garbage cans.The cleaning facilities shall include a combination faucet,hot and cold water,a threaded nozzle and a curbed impervious pad,a minimum recommended size of 36 x 36 x 4 with walls finished being easily cleanable and nonabsorbent to a height of 48 inches.A shelf may also be provided for the storage of cleaning supplies and/or chemicals.If tire unit is utilized as a combination can wash,fnop sink then the minimum recommended size for this unit is 36 by 36. 16. Dempster pad and location as specified according to 15A NCAC 18A.2600, 2009 NC Food Code Manual 5-5 Refuse,Recyclables and Returnables. 17. Grease traps andAr grease interceptor location. 18. Grease storage containers and storage location. 19. Cabinets/shelves for storing toxic chemicals. 20. Dressing rooms,locker area,employee rest area,and/or coot rack as required. 21. Completed checklist. 22. Site plan(plot plan) Method used to determine cold storage requirements: Cubic feet of reach-in cold storage Cubic-feet of walk-in cold storage: Reach-in refrigerator storage: ft Walk-in refrigerator storage: ft Reach-in freezer storage: ft Walk-in freezer storage: ft Number of reach-in refrigerators: 5 Number of walk-in refrigerators: 1 Number of reach-in freezers: 1 Number of walk-in freezers: 0 lot Ho <: List foods that will be held hot: Soups, Gravy, Vegtabkes, Sauces List foods that will be held cold: Proteins, Vegtables, Dairy Indicate by checking the appropriate boxes how cooked food will be cooled to 450F (70C) within 6 hours. Cooling Process Meat Seafood Poultry Other Shallow Pans Ice Baths ,5 Rapid Chill ❑ H n If Other is checked indicate type of food: Indicate by checking the appropriate boxes how food in each category will be thawed. Thawing Process Meat Seafood Poultry Other Refrigeration V V 121 Running Water less than 70 F (21 C) V [V Cooked Frozen Li {.1 Microwave 21 If Other is checked indicate type of food: Food Handling Procedures Explain the following with as much detail as possible. Provide descriptions of the specific areas of the kitchen and corresponding items on the plan where food will be handled. Explain the handling procedures for the following categories of food. Describe the process from receiving to service including: • How the food will arrive(frozen, fresh,packaged, etc.) • Where the food will be stored • Where (specific pieces of equipment with their corresponding equipment schedule numbers) and how the food will be handled (washed, cut, marinated, breaded, cooked, etc.) • When (time of day and frequency/day) food will be handled (edible without additional preparation necessary, e.g., salads, cold sandwiches, raw molluscan shellfish) Will produce be washed or rinsed prior to use? `i'JYes ❑No Is there an approved location used for washing or rinsing produce? lies ❑No Will it be used for other operations? EYes ;00 Please indicate location of produce washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the produce at this location: Back corner; use mostly in the morning. Will poultry be washed or rinsed prior to use? ❑Yes Vio Is there an approved location used for washing or rinsing poultry? ❑Yes Qt.lo Will it be used for other operations? ❑Yes to Please indicate location of poultry washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the poultry at this location: Will pork and red meats be washed or rinsed prior to use? ElYes Vilo Is there an approved location used for washing or rinsing pork and red meats? ❑Yes j]Mo Will it be used for other operations? ❑Yes �'y'o Please indicate location of meat washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the meat at this location: Will seafood be washed or rinsed prior to use? ❑Yes I 10 Is there an approved location used for washing or rinsing seafood? CI Yes o Will it be used for other operations? ❑Yes o Please indicate location of seafood washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each time: Five days a week. Larger orders on monday and friday, Smaller orders tuesday-thursday. Square feet of dry storage shelf space: ft2 Where will dry goods be stored? Finish Schedule Indicate floor, wall and ceiling finishes (e.g., quarry tile, stainless steel, vinyl coated acoustic tile) Area Floor Base Walls Ceiling Kitchen Epoxy Epoxy FRP Tile Bar Laminate Rubber Drywall Drywall Food Storage Steel Steel Steel Dry Storage Epoxy Rubber FRP Tile Toilet Rooms Tile Tile Tile/Drywall Drywall Dressing Rooms Garbage and Refuse Storage Service Sink Expoxy (mop/trash can wash) Other Other Water supply: V1Municipal Well Sewer: V Municipal reptic Ice: V Made on premises Purchased Water Heater Tank Type Manufacturer: State Ultra Force Model: SUF 100 150 Storage Capacity: 100 gallons Electric Water Heater: kilowatts(kW) Gas Water Heater: 1000 BTUs Water heater recovery rate (gallons per hour at 80F/90F temperature rise): 178 GPH (See Water Heater Calculator on the Plan Review Unit website to calculate recovery rate needed) Tankless Manufacturer: Model: Quantity of tankless water heaters: Check the appropriate box indicating equipment drains: Indirect Waste Direct Waste Plumbing Fixtures Floor sink Hub Drain Floor Drain Warewashing Sink ' I Prep Sinks Handwashing Sinks Warewashing Machine Ice Machine Garbage Disposal Dipper Well Refrigeration Steam Table Other Other Manual Warewashing(must be 3-comportment sink) Size of sink compartments: Length in Width in Depth in What type of sanitizer will be used? Chlorine Iodine N Qaternary Ammonium YtHot Water Other (specify): Warewashing machine manufacturer: ecolab Model: xl-ht Type of sanitization: EV Hot water(180 F) IV Chemical Describe how cooking equipment, cutting boards, slicers, counter tops and other food contact surfaces that cannot be submerged in sinks or put through a dishwasher will be cleaned and sanitized: scrub with bleach water Describe location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air drying space: Behind dish washer on a rack Square feet of air drying space: ft Number of handwashing sinks: 2 Locations: kitchen and dish Location for storing employees' personal items: Host stand and office Will refuse be stored inside? V No Yes, at _ _- Provision for refuse disposal: ✓ Dumpster Compactor Provision for cleaning dumpster/compactor: V On-site Off-site cleaning Off-site cleaning contractor: Describe location for storage of recyclables (cooking grease, cardboard, glass, etc.): Outside Location and size of service(mop)sink/can In the kitchen wash: Is a separate mop storage area provided? ✓ No Yes,at How is protection provided on all outside doors? ❑✓ Self-closing door ❑ Fly fan ❑ Screen door How is protection provided on windows? Ei Self-closing ❑ Fly fan ❑ Screening Indicate location of clean and dirty linen storage: Outside Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage: Outside shed n. : NC . i Z 6 v, of in . s O_ '4 R H N g 2 _1, ® 1ii ® ® ro o L.IK J L. g i> W , Na I F 7 U.,(4 N J to w F7X Q IN-I �; wy N 2 Z J S W Q. 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DRAWING NUMBER EXHI834837-I SHIP DATE MODEL NCA18FA i Installed Ootions 1 2 3 K — u 2� eK Component Identification K____10 4 I Label Description Location IX -----I 061 eu OR L---I q GR SW-Ol - MT-01 Fan Motor [3] 5 SW-01 Main disconnect switch [3] 6 7 8 9 10 11 12 13 1a 15 MOTOR INFO 16 EXHAUST 1HP-208V-3P-3.4FLA 17 18 MOTOR/CTRLT MCAL CIRMATIDN MOTOR/CTRL MMOP• 145 19 20 NOTES -——- DENOTES FIELD WIRING 21 DENOTES INTERNAL WIRING 22 WIRE COLOR BK - BLACK YV - YELLOW BL - BLUE DR - GREEN BR - BROWN GY - GRAY p3 tl PR - PURPLE \\\ RD - RED WH - WHITE AirHandler Wiring 'IUD JOEY'S PIZZA 7Iioo EAST NI:IIWY 1,u SHLHILLS FORD.N.C. 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