plan review application cover page · 2020. 10. 23. · plan review application . cover page ....

Plan Review Application Cover Page

Please return application along with fee to:

Bryan County Health Department

Durant, OK 7470

Phone: (580) 924-4299

Fax: (580) 924-1651

Web: bryan.health.ok.gov

Oklahoma State Department of Health ODH Form 824 Consumer Health Service Page 1 of 16 (Rev.12/16)

PLAN REVIEW APPLICATION FOR FOOD, LODGING, OR MMJ ESTABLISHMENT

Establishment Type (select one): Food

Name of Establishment: County:

Street Address:

City: State: Zip Code: APPLICANT INFORMATION: Applicant’s Name / Title:

Primary Phone #: Secondary Phone #:

Street Address:

City: State: Zip Code:

E-Mail Address: CONTACT INFORMATION IF DIFFERENT FROM APPLICANT: Contact’s Name / Title:

Primary Phone #: Secondary Phone #:

Street Address:

City: State: Zip Code:

E-Mail Address: Type of Ownership: Individual Partnership Corporation LLC (if applicable) State Tax ID #: and/or Federal ID #: Type of Construction:

New Construction (includes seasonal/mobile establishments) Remodel of existing food establishment

Existing establishment changing the type of operation Conversion of existing structure

Change of ownership with no changes in operation

NOTE: Temporary food establishments are exempt from plan review and will be evaluated for compliance on site.

HEALTH DEPARTMENT USE ONLY

Date Copy of Rules Received:

OAC 310:225 Owner

OAC 310:240

OAC 310:25 Manager

OAC 310:260

OAC 310:285

OSDH License #:

OSDH Receipt # / Date:

All facilities must be inspected and licensed prior to operation. SUBMITTING THIS FORM DOES NOT CONSTITUTE AUTHORIZATION TO OPEN AN ESTABLISHMENT.

Applicant’s Title

Applicant’s Signature / Date of Signature

Submit fully completed form with $425.00 nonrefundable fee (NO CASH) & plans to the address listed on cover page.

Lodging Med. Marijuana

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PLAN REVIEW APPLICATION GUIDELINES (Please complete all applicable sections)

SECTION I) ESTABLISHMENT INFORMATION

a) Name of Establishment:

b) Street Address of Establishment: c) Type of Operation (check all that apply):

Frozen Food Locker Food Service Establishment Bar

Food Service Establishment w/Bar Combination Retail Food Mobile Food Svc.

Health Facility Retail Food Store School

Seasonal Food Non Profit Institution Food Processor

Privately Owned Prison Food Wholesaler Salvage Food

Water Bottling Facility Drug Manufacturer Drug Warehouse

Hotel and Motel Other (specify):

d) Type of Construction:

New Remodel Conversion Other (specify):

SECTION II) ESTABLISHMENT OPERATING INFORMATION

a) Daily Operating Hours

Sunday: Monday: Tuesday: Wednesday:

Thursday: Friday: Saturday: Seasonal (Months):

b) Seating Capacity (indicate number/amount)

Indoor Dining Seats: Outdoor Dining Seats:

c) Number of Staff (maximum per shift):

d) Area (indicate in # of total square feet)

Facility: Kitchen Area:

e) Maximum Meals to be Served (approximate)

Breakfast: Lunch: Dinner:

f) Project Dates: Start of Project: Completion of Project:

g) Type of Service (check all that apply)

Sit-Down Meals Take-Out Caterer

Single-Use Utensils Multi-Use Utensils Other (specify):


SECTION III) ADDITIONAL DOCUMENTATION (Please include ALL of the following with the packet)

Proposed menus, including: Seasonal Off-site Banquet

Plan of food establishment (should be drawn to scale or show dimensions), showing location of: Equipment Plumbing services Electrical services Mechanical services

Equipment schedule including: Location Plumbing Drain connections Electrical connections

Manufacturer specification sheets for each piece of equipment used. (Include custom fabricated equipment.)

Site plan showing location of establishment and location of building on site including: Alleys Streets Location of any outside equipment or facilities (dumpsters, well, septic system - if applicable)

Completed Affidavit of Lawful Presence

Copy of valid ID of individual owner (prior to licensure)

Copy of Certificate of Incorporation if owned by LLC, INC, etc. (prior to licensure)

Copy of Oklahoma Sales Tax ID (prior to licensure)

SECTION IV) CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS

It is recommended that plans be drawn to scale or have dimensions indicated. Plans should be submitted on a minimum of an 8.5” x 11” sheet of paper. The following should be indicated in these documents:

Location of all food equipment. Each piece of equipment must be clearly labeled, marked, or identified on the floor plan.

Food equipment schedule which includes: Make and model numbers and listing of equipment certified or classified for sanitation by an ANSI-accredited

certification program (when applicable). Elevations may be necessary for equipment and storage (i.e., height of storage from floor).

Provisions for adequate rapid cooling, including ice baths and/or refrigeration, and hot-holding and cold-holding of “Potentially Hazardous Foods.”

Sinks: Hand-washing Warewashing Food preparation

Auxiliary areas: Storage rooms Garbage rooms Toilets Basements and/or cellars used for storage or food preparation

Entrances, exits, loading/unloading areas and delivery docks


Complete finish schedules for each room, including: Floors Walls Ceilings Covered juncture bases

Plumbing schedule, including location of: Floor drains Floor sinks Water supply lines Overhead waste-water lines Hot water-generating equipment: capacity/recovery rate, backflow prevention, wastewater line connections

Location of lighting fixtures

Source of water and method of sewage disposal

Ventilation schedule, if required, for mechanical warewashing, ventilation hoods, etc.

Service sink or curbed cleaning facility with: Facilities for hanging wet mops; or Similar wet cleaning tools and for disposal of mop water and similar liquid waste

Storage location of poisonous and/or toxic materials

Areas for storage of employee personal care items

Location of refuse, recyclable, and/or returnable containers

SECTION V) FOOD ESTABLISHMENT OPERATIONAL PLAN

Please allow up to two (2) weeks after the completed application has been submitted to your county health department for review and approval. Please answer every question that applies to your food service operation. If it does not apply, indicate “N/A” next to the question. Submitting incomplete plans will delay the plan review process.

Every section must be filled out by the operator and submitted prior to licensing. Add additional pages or documents as needed to describe your operation.

The Oklahoma Food Code, Chapter 257 Title 310, can be obtained online at http://food.health.ok.gov (Adobe PDF reader required).

a) Type of service that best describes your operation:

Cook and Serve Cook, Hold Hot and Serve

Cook, Chill, Reheat, Hold Hot and Serve Hold Cold and Serve

Commercially prepackaged food only (except beverage) Other (specify):

b) Will food be transported to another location as with a catering operation or satellite kitchen? Yes No

SECTION VI) FOOD PREPARATION

Check categories of Time/Temperature Control for Safety (TCS) Foods to be handled, prepared and served:

a) Thin meats, poultry, fish, eggs (hamburger; sliced meats; filets): Yes No

b) Thick meats, whole poultry (roast beef, whole turkeys, chickens, hams): Yes No

c) Cold processed foods (salads, sandwiches, vegetables): Yes No

d) Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles): Yes No

e) Bakery goods (pies, custards, cream fillings and toppings): Yes No

f) Other (specify):


SECTION VII) FOOD PREPARATION PROCEDURES

Explain the handling/preparation procedures for the following categories of food. Describe the processes from receiving to service including:

How the food will arrive (frozen, fresh, packaged, etc.)

Where the food will be stored

Where (prep table, sink, counter, etc.) the food will be washed, cut, marinated, breaded, cooked, etc.

When (time of day and frequency/day) food will be handled/prepared a) Produce:

b) Poultry:

c) Meat:

d) Seafood:

SECTION VIII) FOOD SUPPLIES

a) Are all food supplies from inspected and approved sources? (check one) Yes No b) List all food distributors for your facility: c) List food from animals that you will serve raw or partially cooked (i.e., sushi, steak tartar, oyster shooters):


d) If serving raw fish (i.e., sushi, lox, ceviche), will parasite destruction be done on-site or by the supplier? (See 310:257-5-49) Check one of the following:

On-site: Provide your procedure for parasite destruction. (A freezer used for parasite destruction must maintain -4°F for 7 days. Measure and record temperature of freezer unit daily.)

Supplier: Provide the name of your supplier and documentation to show parasite destruction. (Each invoice received from the supplier shall state the specific fish by species that has been frozen to meet the parasite destruction

requirements under 3-402.11.) e) List your food suppliers for the following (310:257; Chapter 5)

Category Supplier(s)

Game meats (i.e., emu, ostrich, elk):

Raw or partially cooked fish products (i.e., lox, ceviche, raw oyster, sushi):

Fresh or live shellfish:

Wild mushrooms:

f) What are the projected frequencies of deliveries for: 1. Frozen foods: 2. Refrigerated foods: 3. Dry goods:

g) Provide information on the amount of space (in cubic feet) allocated for: 1. Frozen storage: 2. Refrigerated Storage: 3. Dry storage:

h) Describe how will dry goods be stored off the floor:

SECTION IX) COLD STORAGE

a) Is adequate and approved freezer and refrigeration available to keep frozen foods frozen, and store refrigerated foods at 41°F (5°C) or below? Yes No

Provide the method used to calculate cold storage requirements:

b) Will raw meat, poultry or seafood be stored in the same refrigerators or freezers as cooked or ready-to-eat food?

Yes* No *If Yes, how will cross-contamination be prevented?

c) Does each refrigerator/freezer have an ambient thermometer? Yes No

Number of refrigeration units: Number of freezer units:

d) Is ice: made on premises? or purchased commercially?

e) Will there be an ice bagging operation? Yes No


SECTION X) THAWING FROZEN POTENTIALLY HAZARDOUS FOOD

Please indicate by checking the appropriate boxes how frozen time/temperature control for safety (TCS) foods in each category will be thawed. More than one method may apply. (See 310:257-5-56.) Specify where thawing will take place.

Thawing Method Thick Frozen Foods (more than one [1] inch thick) Thin Frozen Foods

(less than one [1] inch thick)

Refrigeration Specify Location

Specify Location

Running water less than 70°F (21°C) Specify Location

Specify Location

Microwave (as part of cooking process) Specify Location

Specify Location

Cooked from frozen state Specify Location

Specify Location

Other (describe) Specify Location

Specify Location

SECTION XI) COOKING

a) Will food product thermometers be used to measure final cooking and reheating temperatures of TCS (Time/Temperature Control for Safety) foods? Yes No

b) What type of temperature measuring device(s) will be available?

c) List types of cooking equipment.

SECTION XII) HOT/COLD HOLDING

a) How will hot TCS foods be maintained at 135°F or above during holding for service? Indicate type and number of hot holding units.

b) How will cold TCS foods be maintained at 41°F or below during holding for service? Indicate type and number of cold holding units.

c) Will time (4hr) be used as a control for TCS foods? Yes* No

*If Yes, a written procedures for all foods that will be held via time rather than temperature shall be prepared in advance and submitted to the county health department for approval. See Attachment A of this packet for a guidance document (310:257-5-62).


SECTION XIII) COOLING

Please indicate by checking the appropriate boxes how TCS foods will be cooled to 41°F (5°C) within 6 hours (135°F to 70°F in 2 hours and 70°F to 41°F in 4 hours). Also, specify where the cooling will take place. (310:257-5-57 & 5-58)

Cooling Method Thick Meat Thin Meat Thin Soup/Gravy Thick Soup/Gravy/ Refried Beans Rice/Pasta

Shallow Pans (Specify location)

(Specify location))

(Specify location)

(Specify location)

(Specify location)

Ice Baths (Specify location)

(Specify location))

(Specify location)

(Specify location)

(Specify location)

Reduce Volume/Size: (Specify location)

(Specify location))

(Specify location)

(Specify location)

(Specify location)

Rapid Chill (Specify location)

(Specify location))

(Specify location)

(Specify location)

(Specify location)

Other: (Specify location)

(Specify location))

(Specify location)

(Specify location)

(Specify location)

(Specify location)

SECTION XIV) REHEATING

a) How will TCS foods that are cooked, cooled, and reheated for hot holding be reheated, so that all parts of the food reach a temperature of at least 165°F within two (2) hours? Indicate type/number of units used for reheating foods.

SECTION XV) PREPARATION

a) Please list categories of foods prepared more than twelve (12) hours in advance of service.

b) How will cooking equipment, cutting boards, counter tops and other food contact surfaces, which cannot be submerged in sinks or put through a dishwasher, be washed, rinsed and sanitized?

c) Will ingredients for cold ready-to-eat foods such as tuna, mayonnaise, and eggs for salads and sandwiches be pre-chilled before being mixed and/or assembled? Yes No*

*If No, how will ready-to-eat foods be cooled to 41°F?

d) Will all produce be washed on-site prior to use? Yes No

1. Where is the planned location to be used for washing produce?

2. Describe the procedure for cleaning and sanitizing these sinks before use.


e) Describe the procedure used to minimize the length of time TCS foods will be kept in the temperature danger zone (41°F - 135°F) during preparation.

f) Will the facility be serving food to a highly susceptible population? Yes* No

*If Yes, how will temperature of foods be maintained while being transferred between kitchen and service area?

g) Will facility use specialized processing methods that require a HACCP plan? (see below) Yes No

HACCP (310:257-15-8 & 15-9) - Processes include but not limited to:

Packaging food using a reduced oxygen packaging method Using food additives or adding components such as vinegar as a method of food preservation rather than as a

method of flavor enhancement Smoking food as a method of preservation Curing foods such as hams, sausages Sprouting seeds or beans

h) Will there be any foods partially cooked before service? Yes* No

If Yes*, a written procedure is required to be submitted with application for review and approval, see (Attachment B, Non-continuous cooking or Partial Cooking (310:257-5-48.1); complete all sections on written procedure sheet.

SECTION XVI) FINISH SCHEDULE

a) Indicate which materials will be used in the following areas. Materials such as (but not limited to):

quarry tile stainless steel Fiberglass Reinforced Panels [FRP] ceramic tile 4" plastic-covered molding

You must indicate the wall color or provide a color sample with this application packet. (Table continues next page.)

Area FLOOR FLOOR/WALL JUNCTURE WALLS CEILING

Kitchen

Bar

Food Storage

Garbage/Refuse Storage

Other Storage

Mop Service Sink

Warewashing Area


Dressing Rooms

Walk-in Refrigerators and Freezers

Other (specify):

b) Identify the finishes of cabinets, countertops, and shelving: (i.e. sealed wood, formica, painted, etc.)

SECTION XVII) INSECT AND RODENT CONTROL

a) Will all outside doors be self-closing and rodent proof? Yes No N/A

b) Are screen doors provided on all entrances left open to the outside? Yes No N/A

c) Do all opening windows have a minimum of #16 mesh screening? Yes No N/A

d) Are electrical insect control devices identified on the plan? Yes No N/A

e) Will all pipes and electrical conduit chases be sealed? Yes No N/A

f) Will all ventilation systems exhaust and intakes be protected? Yes No N/A

g) Is area around building clear of unnecessary brush, litter, boxes and other harborage? Yes No N/A

h) Will air curtains be used? If Yes, where? Yes No N/A

SECTION XVIII) GARBAGE AND REFUSE

a) Inside:

1. Do all garbage containers have lids? Yes No N/A

2. Will refuse be stored inside? Yes No N/A

If Yes, where?

3. Is there area designated for garbage can or floor mat cleaning? Yes No N/A

b) Outside:

1. Will a dumpster be used? Yes No N/A

If Yes: Number: Size: Frequency of pickup:

Contractor:

2. Will a compactor be used? Yes No N/A

If Yes: Number: Size: Frequency of pickup:

Contractor:

3. Will garbage cans be stored outside? Yes No N/A

4. Describe surface and location where dumpster/compactor/garbage cans are to be stored:

5. Describe location of grease storage receptacle:

6. Is there an area to store recycled containers? Yes No N/A

7. Indicate which material(s) must be recycled: Glass Metal Plastic Paper Cardboard


SECTION XIX) WATER SUPPLY

a) Is water supply: public? or private? If private, has source been approved?* Yes No Pending

*You must attach a copy of written approval and/or permit from the Oklahoma Department of Environmental Quality (or provide prior to opening).

b) Describe provision for ice scoop storage:

c) Is the hot water generator sufficient for the needs of the establishment? Yes No

d) What is the capacity and location of the water heater?

e) Provide calculations for necessary hot water to verify needs are met:

SECTION XX) SEWAGE DISPOSAL

a) Is building connected to a municipal sewer? Yes No*

*If No, is private disposal system approved?** Yes No Pending

**You must attach a copy of written approval and/or permit from the Oklahoma Department of Environmental Quality (or provide prior to opening).

b) Are grease traps/interceptors provided? Yes* No

*If Yes, indicate the location?

Provide schedule for cleaning & maintenance:

SECTION XXIII) DRESSING ROOMS/EMPLOYEE PERSONAL STORAGE

a) Are dressing rooms provided? Yes No

b) Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas, etc.):

SECTION XXI) GENERAL

a) Where will all toxics for use on the premises or for retail sale (this includes personal medications) be stored so that they are away from food preparation and storage areas?

b) How will all containers of toxics, including sanitizing spray bottles be clearly labeled?

c) Will linens be laundered on site? Yes* No**

*If Yes, what will be laundered and where?

**If No, how will linens be cleaned?

d) Is a laundry dryer available? Yes No

e) Location of clean linen storage:

f) Location of dirty linen storage:

g) Are containers constructed of safe materials to store bulk food products? Yes No

Indicate type:

h) How often is each listed ventilation hood system cleaned?

Whole system:

Filters:

http://www.deq.state.ok.us/


SECTION XXII) SINKS

a) Is a mop sink present? Yes No*

*If No, please describe facility to be used for cleaning of mops and other equipment:

SECTION XXIII) DISHWASHING FACILITIES

a) Identify methods that will be used for warewashing? (Check all that apply.)

Mechanical Dishwasher Two-compartment sink Three-compartment sink

b) If Mechanical Dishwashing:

1. Identify the make and model of the mechanical dishwasher:

2. Type of sanitization used:

Hot water with booster heater (indicate temperature):

Chemical (indicate type):

3. Do all mechanical dishwashers have an audible or visual alarm to signal that detergent or sanitizer needs to be added? Yes No

4. Do all dish machines have accurately working temperature/pressure gauges? Yes No

5. Are test papers and/or kits available for checking sanitizer concentration? Yes No

c) If Manual Dishwashing (Two- or Three-compartment sink used):

1. Identify the dimensions of the compartments of the two- or three-compartment sink:

Length: Width: Depth:

2. Does the largest pot / pan fit into each compartment of the two- or threecompartment sink? Yes No*

*If No, what is the procedure for manual cleaning and sanitizing?

3. Are there drain boards on both ends of the pot sink? Yes No*

*If No, indicate location and type of air drying space for wet equipment ( i.e. wall-mounted or overhead shelves, stationary or portable racks):

4. What type of sanitizer is used?

Chlorine Quaternary Ammonium Iodine Other (specify):

5. Are test papers and/or kits available for checking sanitizer concentration? Yes No

SECTION XXIV) HAND-WASHING/TOILET FACILITIES

a) Is there a hand-washing sink in each food preparation and warewashing area? Yes No

b) Do any of the hand-washing sinks, including those in the restrooms, have a mixing valve or combination faucet?

Yes* No *If Yes, where?

c) Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet? Yes No

d) Is hand cleanser (soap) available at all hand-washing sinks? Yes No

e) Are hand-drying facilities available at all hand-washing sinks? Yes No

f) Is one covered waste receptacle available in the women’s restroom? Yes No

g) Is the hot & cold running water under pressure available at each hand-washing sink? Yes No


h) Are all toilet room doors self-closing? Yes No

i) Are all toilet rooms equipped with adequate ventilation? Yes No

j) Is a hand-washing sign posted by every hand sink, including restrooms? Yes No

SECTION XXV) BACKFLOW PREVENTION

Please provide the following specifications:

AIR GAP AIR BREAK VACUUM BREAKER OTHER

Dishwasher

Garbage Grinder

Ice Machines

Ice Storage Bin

Sinks a) Mop b) 3-Compartment c) 2-Compartment d) 1-Compartment

a) b) c) d)

a) b) c) d)

a) b) c) d)

a) b) c) d)

Steam Tables

Dipper Wells

Potato Peeler Lines

Hose Bib Connection Refrigeration Condensate / Drain

Beverage Dispenser with Carbonator

Identify the locations of all floor drains, if provided:

SECTION XXVI) SMALL EQUIPMENT REQUIREMENTS

Please specify the following:

Number Location Types

Slicers

Cutting Boards

Can Openers

Mixers

Floor Mats

Other


SECTION XXVII) EMPLOYEE TRAINING

a) How will food employees be trained* in good food sanitation practices?

b) Number(s) of employees:

c) Dates of training* completion:

*Contact your county health department to verify if a Food Handler Card is required in your county of licensure.

d) Below, please describe the Bare Hand Contact procedures your facility will follow. You may contact your county health department if guidance documents are needed for Bare Hand Contact procedures. (310:257-5-21)

1. Will disposable gloves, utensils, and/or food grade paper be used to prevent handling of ready-to-eat foods? Yes** No*

*If No, is a written Bare Hand Contact policy or procedure on file? Yes No

**If Yes, list method(s) to be used and on what foods:

2. Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? (310:257-3-4) Yes No

3. Please describe illness sick policy:

4. How will employees be trained in the seven (7) major allergen groups? [310:257-3-2 (3)(A)]


Attachment A

TIME AS A PUBLIC HEALTH CONTROL PROCEDURE

As specified in Chapter 257 Food Code 310:257-5-62

ESTABLISHMENT NAME: ESTABLISHMENT ADDRESS: Time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, will be used as the public health control for the following food item(s):

Food Method (e.g., chart, time stamp)

1. Food shall have an initial temperature of 41ºF or less if removed from cold holding temperature control, or 135°F or

greater if removed from hot holding temperature control.

2. Food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control (Method used to identify food will be submitted with this sheet for review).

3. Food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control.

4. Food in unmarked containers or packages, or marked to exceed a 4 hour limit shall be discarded.

PIC / CFM: (Print)

(Signature)

(Date) RPS: (Print)

(Signature)

(Date)


Attachment B

Oklahoma State Department of Health ODH Form 301 Protective Health Services February 18, 2014

AFFIDAVIT OF LAWFUL PRESENCE BY PERSON MAKING APPLICATION FOR A LICENSE, PERMIT OR CERTIFICATE

I, the undersigned applicant, being of lawful age, state that one of the following statements is true and correct: (Check only ONE of the following statements that apply)

I am a United States citizen.

I am an approved alien under the federal Immigration and Nationality Act and am approved to be present in the United States. I understand this approval may or may not include approval for employment. The issuance of a license, permit or certificate by the Oklahoma State Department of Health is not authorization for employment in the United States. Admission/Registration # Authorizing Document: (Attach a copy of the authorizing document.)

I state under penalty of perjury under the laws of Oklahoma that the foregoing is true and correct and that I have read and understand this form and completed it in my own hand.

Print Name: Date:

City: State:

Signature: _____________________________________________________________________

For RENEWAL license, permit or certificate, please write the number: (Current license, permit or certificate number)

INSTRUCTIONS FOR USE OF THIS AFFIDAVIT OF LAWFUL PRESENCE FORM: The person signing this form must read these instructions carefully.

1. If the person signing this form is receiving services and not making an application for a license, permit or certificate, this form should not be used but rather, either the form titled, "Affidavit of Lawful Presence by Parent or Guardian of Person Receiving Services" or the form titled "Affidavit of Lawful Presence by Person Receiving Services" should be used. 2. If the person signing this form is a citizen of the United States then that person should check the box to the left of the statement, "I am a citizen of the United States." If the person signing this form is not a citizen of the United States but is an approved alien under the federal Immigration and Nationality Act and is lawfully present in the United States then that person should check the box to the left of the statement, "I am an approved alien under the federal Immigration and Nationality Act and am approved to be present in the United States." 3. If an approved alien, write the identification number in the “Admission/Registration #” field and write the name of the authorizing document in the “Authorizing Document” field. (Examples of authorizing documents are: INS Form I-551 or INS Form I-94) 4. The person signing this form should write today’s date in the space provided; write the city and state where they are actually located when they sign this form print and sign their name in the space provided; and if only if applying for a renewal write the current license, permit or certificate number in the space provided. 5. Within this form, the term "penalty of perjury" means the willful assertion of the fact of either United States citizenship or lawful presence in the United States as a qualified alien, and made upon one's oath or affirmation and knowing such assertion to be false. Making such a willful assertion on this form knowing it to be false is a crime in Oklahoma and may be punishable by a term of incarceration of not more than five (5) years in prison. Additionally, one who procures another to commit perjury is guilty of the crime of subornation of perjury and may be punished in the same manner, as he would be if personally guilty of the perjury so procured.

Plan Review Application_Part8Template

Food: OffName of Establishment: County: Street Address: Zip Code: Applicants Name Title: Primary Phone: Secondary Phone: Street Address_2: City_2: State_2: Zip Code_2: EMail Address: Contacts Name Title: Primary Phone_2: Secondary Phone_2: Street Address_3: City_3: State_3: Zip Code_3: EMail Address_2: Individual: OffPartnership: OffCorporation: OffLLC: Offif applicable State Tax ID: andor Federal ID: New Construction includes seasonalmobile establishments: OffExisting establishment changing the type of operation: OffChange of ownership with no changes in operation: OffRemodel of existing food establishment: OffConversion of existing structure: OffDate Copy of Rules Received: Owner: OAC 310225: OffOAC 310240: OffOAC 31025: OffOAC 310260: OffOAC 310285: OffManager: Applicants Title: OSDH License: OSDH Receipt Date: Name of Establishment_2: b Street Address of Establishment: Frozen Food Locker: OffFood Service Establishment wBar: OffHealth Facility: OffSeasonal Food: OffPrivately Owned Prison: OffWater Bottling Facility: OffHotel and Motel: OffFood Service Establishment: OffCombination Retail Food: OffRetail Food Store: OffNon Profit Institution: OffFood Wholesaler: OffDrug Manufacturer: OffOther specify: OffBar: OffMobile Food Svc: OffSchool: OffFood Processor: OffSalvage Food: OffDrug Warehouse: Offundefined: New: OffRemodel: OffConversion: OffOther specify_2: Offundefined_2: a Daily Operating Hours Sunday Monday Tuesday Wednesday Thursday Friday Saturday Seasonal Months b Seating Capacity indicate numberamount Indoor Dining Seats Outdoor Dining Seats c Number of Staff maximum per shift d Area indicate in of total square feet Facility Kitchen Area e Maximum Meals to be Served approximate Breakfast Lunch Dinner f Project Dates Start of Project Completion of Project g Type of Service check all that apply SitDown Meals TakeOut Caterer SingleUse Utensils MultiUse Utensils Other specify: Sunday: Monday: Tuesday: Wednesday: Thursday: Friday: Saturday: Seasonal Months: Indoor Dining Seats: Outdoor Dining Seats: Number of Staff maximum per shift: Facility: Kitchen Area: Breakfast: Lunch: Dinner: Project Dates Start of Project: Completion of Project: SitDown Meals: OffTakeOut: OffCaterer: OffSingleUse Utensils: OffMultiUse Utensils: OffOther specify_3: Offundefined_3: Proposed menus including: OffPlan of food establishment should be drawn to scale or show dimensions showing location of: OffEquipment schedule including: OffManufacturer specification sheets for each piece of equipment used Include custom fabricated equipment: OffSite plan showing location of establishment and location of building on site including: OffCompleted Affidavit of Lawful Presence: OffCopy of valid ID of individual owner prior to licensure: OffCopy of Certificate of Incorporation if owned by LLC INC etc prior to licensure: OffCopy of Oklahoma Sales Tax ID prior to licensure: OffLocation of all food equipment Each piece of equipment must be clearly labeled marked or identified on the: OffFood equipment schedule which includes: OffProvisions for adequate rapid cooling including ice baths andor refrigeration and hotholding and coldholding: OffSinks: OffAuxiliary areas: OffEntrances exits loadingunloading areas and delivery docks: OffComplete finish schedules for each room including: OffPlumbing schedule including location of: OffLocation of lighting fixtures: OffSource of water and method of sewage disposal: OffVentilation schedule if required for mechanical warewashing ventilation hoods etc: OffService sink or curbed cleaning facility with: OffStorage location of poisonous andor toxic materials: OffAreas for storage of employee personal care items: OffLocation of refuse recyclable andor returnable containers: OffCook and Serve: OffCook Chill Reheat Hold Hot and Serve: OffCommercially prepackaged food only except beverage: OffCook Hold Hot and Serve: OffHold Cold and Serve: OffOther specify_4: Offundefined_4: undefined_5: OffCheck categories of TimeTemperature Control for Safety TCS Foods to be handled prepared and served: Offundefined_6: OffOther specify_5: a Produce 1: a Produce 2: a Produce 3: a Produce 4: b Poultry 1: b Poultry 2: b Poultry 3: b Poultry 4: c Meat 1: c Meat 2: c Meat 3: c Meat 4: d Seafood 1: d Seafood 2: d Seafood 3: d Seafood 4: undefined_7: Offb List all food distributors for your facility 1: b List all food distributors for your facility 2: b List all food distributors for your facility 3: b List all food distributors for your facility 4: c 1: c 2: c 3: c 4: Onsite Provide your procedure for parasite destruction A freezer used for parasite destruction must maintain: OffSupplier Provide the name of your supplier and documentation to show parasite destruction Each invoice: Offrequirements under 340211: SuppliersGame meats ie emu ostrich elk: SuppliersRaw or partially cooked fish products ie lox ceviche raw oyster sushi: SuppliersFresh or live shellfish: SuppliersWild mushrooms: Frozen foods: Refrigerated foods: Dry goods: Frozen storage: Refrigerated Storage: Dry storage: h Describe how will dry goods be stored off the floor: Is adequate and approved freezer and refrigeration available to keep frozen foods frozen and store refrigerated foods: OffProvide the method used to calculate cold storage requirements: b Will raw meat poultry or seafood be stored in the same refrigerators or freezers as cooked or readytoeat food: OffIf Yes how will crosscontamination be prevented: undefined_8: OffNumber of refrigeration units: Number of freezer units: made on premises: Offpurchased commercially: Offundefined_9: Offundefined_10: undefined_11: Specify Location: Specify Location_2: undefined_12: undefined_13: Specify Location_3: Specify Location_4: undefined_14: undefined_15: Specify Location_5: Specify Location_6: undefined_16: undefined_17: Specify Location_7: Specify Location_8: Other describe: undefined_18: Specify Location_9: undefined_19: Specify Location_10: Will food product thermometers be used to measure final cooking and reheating temperatures of TCS: Offb What type of temperature measuring devices will be available 1: b What type of temperature measuring devices will be available 2: c 1_2: c 2_2: holding units 1: holding units 2: cold holding units 1: cold holding units 2: If Yes a written procedures for all foods that will be held via time rather than temperature shall be prepared in: Offundefined_20: undefined_21: undefined_22: undefined_23: undefined_24: Specify location: Specify location_2: Specify location_3: Specify location_4: Specify location_5: undefined_25: undefined_26: undefined_27: undefined_28: undefined_29: Specify location_6: Specify location_7: Specify location_8: Specify location_9: Specify location_10: undefined_30: undefined_31: undefined_32: undefined_33: undefined_34: Specify location_11: Specify location_12: Specify location_13: Specify location_14: Specify location_15: undefined_35: undefined_36: undefined_37: undefined_38: undefined_39: Specify location_16: Specify location_17: Specify location_18: Specify location_19: Specify location_20: Specify location_21: undefined_40: undefined_41: undefined_42: undefined_43: undefined_44: Specify location_22: Specify location_23: Specify location_24: Specify location_25: Specify location_26: reach a temperature of at least 165F within two 2 hours Indicate typenumber of units used for reheating foods 1: reach a temperature of at least 165F within two 2 hours Indicate typenumber of units used for reheating foods 2: a 1: a 2: submerged in sinks or put through a dishwasher be washed rinsed and sanitized 1: submerged in sinks or put through a dishwasher be washed rinsed and sanitized 2: Will ingredients for cold readytoeat foods such as tuna mayonnaise and eggs for salads and sandwiches be pre: OffIf No how will readytoeat foods be cooled to 41F 1: If No how will readytoeat foods be cooled to 41F 2: undefined_45: Off1: 2 1: 2 2: 41F 135F during preparation 1: 41F 135F during preparation 2: undefined_46: OffIf Yes how will temperature of foods be maintained while being transferred between kitchen and service area 1: If Yes how will temperature of foods be maintained while being transferred between kitchen and service area 2: Will facility use specialized processing methods that require a HACCP plan see below: OffIf Yes a written procedure is required to be submitted with application for review and approval see Attachment B: OffFLOORKitchen: FLOORWALL JUNCTUREKitchen: WALLSKitchen: CEILINGKitchen: FLOORBar: FLOORWALL JUNCTUREBar: WALLSBar: CEILINGBar: FLOORFood Storage: FLOORWALL JUNCTUREFood Storage: WALLSFood Storage: CEILINGFood Storage: FLOORGarbageRefuse Storage: FLOORWALL JUNCTUREGarbageRefuse Storage: WALLSGarbageRefuse Storage: CEILINGGarbageRefuse Storage: FLOOROther Storage: FLOORWALL JUNCTUREOther Storage: WALLSOther Storage: CEILINGOther Storage: FLOORMop Service Sink: FLOORWALL JUNCTUREMop Service Sink: WALLSMop Service Sink: CEILINGMop Service Sink: FLOORWarewashing Area: FLOORWALL JUNCTUREWarewashing Area: WALLSWarewashing Area: CEILINGWarewashing Area: Dressing Rooms: Walkin Refrigerators and Freezers: Other specify_6: Other specify_7: b Identify the finishes of cabinets countertops and shelving ie sealed wood formica painted etc 1: b Identify the finishes of cabinets countertops and shelving ie sealed wood formica painted etc 2: h Will air curtains be used If Yes where: undefined_47: Offundefined_48: OffNA: OffNA_2: OffNA_3: OffNA_4: OffNA_5: OffNA_6: OffNA_7: OffNA_8: Offundefined_49: Offundefined_50: OffIf Yes where: undefined_51: Offundefined_52: OffIf Yes Number: Size: Frequency of pickup: Contractor: undefined_53: OffIf Yes Number: Size_2: Frequency of pickup_2: Contractor_2: undefined_54: OffDescribe surface and location where dumpstercompactorgarbage cans are to be stored: Describe location of grease storage receptacle: undefined_55: OffGlass: OffMetal: OffPlastic: OffPaper: OffCardboard: Offpublic or: Offprivate If private has source been approved: OffYes_34: OffNo_34: OffPending: Offb Describe provision for ice scoop storage: Is the hot water generator sufficient for the needs of the establishment: Offd What is the capacity and location of the water heater: Provide calculations for necessary hot water to verify needs are met: undefined_56: OffYou must attach a copy of written approval andor permit from the Oklahoma Department of Environmental: Offundefined_57: OffIf Yes indicate the location: Provide schedule for cleaning maintenance: Describe storage facilities for employees personal belongings ie purse coats boots umbrellas etc: Offb: they are away from food preparation and storage areas: How will all containers of toxics including sanitizing spray bottles be clearly labeled: undefined_58: OffIf Yes what will be laundered and where: If No how will linens be cleaned: undefined_59: OffLocation of clean linen storage: Location of dirty linen storage: Are containers constructed of safe materials to store bulk food products: OffIndicate type: Whole system: Filters: undefined_60: OffIf No please describe facility to be used for cleaning of mops and other equipment: Mechanical Dishwasher: OffTwocompartment sink: OffThreecompartment sink: OffIdentify the make and model of the mechanical dishwasher: Hot water with booster heater indicate temperature: OffChemical indicate type: Offundefined_61: undefined_62: Do all dish machines have accurately working temperaturepressure gauges: Offundefined_63: OffLength: Width: Depth: Does the largest pot pan fit into each compartment of the twoor threecompartment sink: OffIf No what is the procedure for manual cleaning and sanitizing: If No indicate location and type of air drying space for wet equipment ie wallmounted or overhead shelves: Offstationary or portable racks: Chlorine: OffQuaternary Ammonium: OffIodine: OffOther specify_8: Offundefined_64: Are test papers andor kits available for checking sanitizer concentration: OffIs there a handwashing sink in each food preparation and warewashing area: Offb Do any of the handwashing sinks including those in the restrooms have a mixing valve or combination faucet: OffIf Yes where_2: Do selfclosing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the: OffIs the hot cold running water under pressure available at each handwashing sink: Offundefined_65: Offundefined_66: OffAIR GAPDishwasher: AIR BREAKDishwasher: VACUUM BREAKERDishwasher: OTHERDishwasher: AIR GAPGarbage Grinder: AIR BREAKGarbage Grinder: VACUUM BREAKERGarbage Grinder: OTHERGarbage Grinder: AIR GAPIce Machines: AIR BREAKIce Machines: VACUUM BREAKERIce Machines: OTHERIce Machines: AIR GAPIce Storage Bin: AIR BREAKIce Storage Bin: VACUUM BREAKERIce Storage Bin: OTHERIce Storage Bin: a: a_2: a_3: a_4: b_2: b_3: b_4: b_5: c: c_2: c_3: c_4: d: d_2: d_3: d_4: a b c dSteam Tables: a b c dSteam Tables_2: a b c dSteam Tables_3: a b c dSteam Tables_4: a b c dDipper Wells: a b c dDipper Wells_2: a b c dDipper Wells_3: a b c dDipper Wells_4: a b c dPotato Peeler Lines: a b c dPotato Peeler Lines_2: a b c dPotato Peeler Lines_3: a b c dPotato Peeler Lines_4: a b c dHose Bib Connection: a b c dHose Bib Connection_2: a b c dHose Bib Connection_3: a b c dHose Bib Connection_4: a b c dRefrigeration Condensate Drain: a b c dRefrigeration Condensate Drain_2: a b c dRefrigeration Condensate Drain_3: a b c dRefrigeration Condensate Drain_4: a b c dBeverage Dispenser with Carbonator: a b c dBeverage Dispenser with Carbonator_2: a b c dBeverage Dispenser with Carbonator_3: a b c dBeverage Dispenser with Carbonator_4: Identify the locations of all floor drains if provided 1: Identify the locations of all floor drains if provided 2: NumberSlicers: LocationSlicers: TypesSlicers: NumberCutting Boards: LocationCutting Boards: TypesCutting Boards: NumberCan Openers: LocationCan Openers: TypesCan Openers: NumberMixers: LocationMixers: TypesMixers: NumberFloor Mats: LocationFloor Mats: TypesFloor Mats: NumberOther: LocationOther: TypesOther: a How will food employees be trained in good food sanitation practices b Numbers of employees c Dates of training completion Contact your county health department to verify if a Food Handler Card is required in your county of licensure d Below please describe the Bare Hand Contact procedures your facility will follow You may contact your county health department if guidance documents are needed for Bare Hand Contact procedures 310257521 1 Will disposable gloves utensils andor food grade paper be used to prevent handling of readytoeat foods Yes No If No is a written Bare Hand Contact policy or procedure on file Yes No If Yes list methods to be used and on what foods 2 Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions 31025734 Yes No 3 Please describe illness sick policy 4 How will employees be trained in the seven 7 major allergen groups 31025732 3A: a 1_2: a 2_2: b Numbers of employees: Dates of training completion: undefined_67: Offundefined_68: OffIf Yes list methods to be used and on what foods 1: If Yes list methods to be used and on what foods 2: If Yes list methods to be used and on what foods 3: If Yes list methods to be used and on what foods 4: Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions: Offundefined_69: Please describe illness sick policy 1: Please describe illness sick policy 2: How will employees be trained in the seven 7 major allergen groups 31025732 3A 1: How will employees be trained in the seven 7 major allergen groups 31025732 3A 2: How will employees be trained in the seven 7 major allergen groups 31025732 3A 3: ESTABLISHMENT NAME: ESTABLISHMENT ADDRESS: FoodRow1: Method eg chart time stampRow1: FoodRow2: Method eg chart time stampRow2: FoodRow3: Method eg chart time stampRow3: FoodRow4: Method eg chart time stampRow4: FoodRow5: Method eg chart time stampRow5: FoodRow6: Method eg chart time stampRow6: FoodRow7: Method eg chart time stampRow7: Print: Print_2: Date_2: Establishment Name: Establishment Mdress: Raw Food ltcm: Tit1E: TEN PERATURERow1: I lOWRow1: WHOEach Batch: RECORDSCORRECiVE ACTlON Discard or immediately heat to 165F if heated longer than 60 minutes: 135F to 70F: RECORDSDiscard if cooling time and temperature requirements are not met: 41F: Row1: RECORDSRow3: with a callbrated food thermometer: 165F: Time Temperature: l met: to being offered for sle or service 1: to being offered for sle or service 2: contaminatron 1: contaminatron 2: NAt1E TITLE: APPROVAL DATE: US Citizen: OffApproved Alien: OffAlien Admission/Registration #: Authorizing Document: Print Name: Date: City: State: RENEWAL: Lodging: OffMed Marijuana: Off

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