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Food Service New Establishment Information
Contents and Format of Plans and Specifications
Plans and specifications submitted for review should be clear, complete, and easy to read. The requirements below help support an efficient review process and reduce the need for revisions during plan approval.Following these requirements supports a smoother review process and helps reduce delays during plan approval in Pitt County.
Submission Checklist
- Completed plan review checklist.
- All required drawings, schedules, and supporting documentation.
Plan Layout, Size, and Operational Details
- Plans must be a minimum size of 11 inches by 14 inches.
- Floor plans must be drawn to a scale of at least ¼ inch = 1 foot to allow accurate reading and measurement.
- The layout must show room sizes, aisle widths, spacing between and behind equipment, and equipment placement.
- Plans must include the proposed menu, seating capacity, and estimated daily meal volume.
- Auxiliary areas such as storage rooms, garbage rooms, restrooms, basements, or cellars used for storage or food preparation must be shown.
- Dressing rooms, locker areas, employee rest areas, coat racks, and storage for personal or first aid supplies must be identified where required.
- Entrances, exits, loading and unloading areas, and docks must be clearly labeled.
- A site plan (plot plan) showing the overall layout and utilities must be included.
Food Service Equipment and Food Safety Features
- All food service equipment must be shown on the plan and labeled with its common name.
- Elevated or detailed equipment drawings must be provided when requested.
- Rapid cooling methods, including ice baths and refrigeration, must be clearly identified.
- Hot-holding equipment for time/temperature control for safety (TCS) foods must be shown.
- When required by the menu, separate food preparation sinks must be labeled and located to reduce cross-contamination.
- Handwashing sinks used only for handwashing must be shown:
- In or near food preparation areas
- In dishwashing areas
- For each toilet facility
- All food service and kitchen equipment must be certified or classified for sanitation by ANSI.
- If equipment is not ANSI-certified, it must meet Parts 4-1 and 4-2 of the North Carolina Food Code and 15A NCAC 18A .2654.
- Manufacturer specifications must be submitted with the application.
Building Systems, Utilities, and Lighting
- Finish schedules for each room must include floors, walls, ceilings, and coved base junctions.
- Plumbing schedules must show:
- Floor drains and floor sinks
- Water supply and overhead wastewater lines
- Hot water lines and water heating equipment, including capacity and recovery rate
- Backflow prevention and wastewater connections
- Electrical layouts must show panels and disconnects.
- Ventilation schedule must be provided for each room.
- Water supply and sewage disposal must be clearly identified on the plans, with supporting documentation showing compliance with state and local regulations.
- Lighting requirements:
- Food contact surfaces: 50 foot-candles (540 lux). Self-service areas and interior refrigeration must have at least 20 foot-candles (215 lux).
- Utensil washing areas: 20 foot-candles (215 lux), measured at 30 inches above the floor or at the work surface.
- All other areas: 10 foot-candles (110 lux), measured at 30 inches above the floor. Toilet rooms and handwashing areas must have at least 20 foot-candles (215 lux).
- Light bulbs in food preparation, storage, and display areas must be shatter-resistant or shielded to reduce contamination risk.
- Heat lamps must be shielded so only the face of the bulb is exposed.
Storage, Sanitation, and Waste Facilities
- Equipment, utensils, linens, and single-service items stored in rooms must be kept at least 6 inches above the floor on stationary storage units.
- Cabinet shelving designated for storing toxic or hazardous chemicals must be shown.
- Mop sink with space for hanging wet mops and storing mop buckets must be provided. These facilities may be part of a janitor’s closet.
- Garbage can washing facilities must include hot and cold water, a combination faucet, threaded nozzle, curbed non-absorbent pad, and cleanable wall finishes.
- Dumpster and grease storage containers must be placed on smooth, non-absorbent, sloped pads made of concrete or asphalt and meet North Carolina Food Code requirements.