Food Establishment Plan Review Requirements for Equipment and Structure of Bars

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Food Establishment Plan Review Requirements for
Equipment and Structure of Bars*

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1.	Background: The document Food Service Establishment Plan Review Requirements for Equipment and Facilities and the Regulations 1996 Governing the Sanitation of Food Establishments set the established basis for the design and construction of Bars. This document is not intended to replace, but only to supplement, those documents. All equipment must be National Sanitation Foundation, International (NSFI) certified of equivalent.

2.	Materials and Finishes: Front Bars (Bar counters) must be backed with fiberglass reinforced plastic panels (FRP), and be professionally trimmed. Bar tops may be of any smooth, cleanable material. Back bars may be made of the same materials provided no food equipment or open beverages are stored on or in the back bar, with the exception of un-opened liquor bottles. Equipment Counters, including bar-tops, back-bars with equipment, drink and food preparation counters, scupper rails, must be stainless, corian-like, granite, or other approved food-contact material. Wood and wood composite understructure may only be used in customer interface areas, such as bars, bar-backs, not involved in “raw to cooked” food preparation or in high-moisture environments, where only minor food storage or preparation are conducted. Minor food storage would include the storage of small amounts of pre-packaged beverages, or commercially-packaged non-hazardous foods. Minor preparation may include slicing fruit garnishes, pouring from liquor bottles, and similar activities. Any areas used for the storage and preparation of liquid products must have:
	a.	A solid surface counter-top with a radiused backsplash (or other approved cleanable angle treatment) such as stainless steel, granite, corian-like or similar material approved for food contact. Exposed wood understructure must be sealed with a cleanable surface treatment such as Formica, melamine, water-based epoxy, or oil-based enamel paint.
	b.	If only a portion of the counter is capped in stainless steel (such as under an espresso machine or soda tower), the stainless steel cap must extend at least six inches to the sides of the unit, and cover all of the counter to the front and rear of the equipment, including front bull nose and rear back splash.
	c.	Additionally, any areas used for open preparation of liquids such as a single granita machines, soda tower, espresso machines, beer or wine taps with scupper drains, the understructure must have the exposed wood completely covered using stainless steel, fiber reinforced plastic (FRP) material, or other approved material with cleanable angle treatments, sealed seams, and sealed equipment, hose, and pipe penetrations.
	d.	Areas with multiple machines and / or equipment with supply and waste line penetrations, and / or in situations where heavy use is made of any of the locations cited above when that use involves numerous plumbing supply and waste penetrations, the “all metal understructure” standard must be enforced.

3.	Ware-Washing: Sinks: A three-compartment sink with integral double drain-boards is required for drink establishments. A dish or glass washer cannot be a substitute for a three-compartment sink. Three compartment sinks must have tubs of equal size, with two distinct and equal size integral drainboards, of a size equal to each tub or larger. Sink tubs must be sized to allow for the immersion of the largest kitchenware to be washed. Dishwashers and glass washers must have both a “dirty” and “clean” side drain-board landing of adequate size and a pre-wash dump sink, but need not be integral to the dish or glass washer. All dish tables and drain boards must drain to sewer. A bar must have a three-compartment sink sized for its needs. If an establishment has both a restaurant and a bar, both of which are under the same ownership, then the three-compartment sink of the restaurant may be used for the bar if:
	a.	The three-compartment sink is within 200 feet of the bar;
	b.	The transport pathway is inside the building and on the same floor;
	c.	The bar and kitchen have the same permit holder;
	d.	The bar is provided a glass-washer installed in lieu of the required three-compartment sink. The glass-washer will accept all smallwares in use at the bar. A two compartment or one compartment sink may be approved by the Health Authority for purposes other than dishwashing (dump-sink). All sinks, with the exception of hand sinks and mop (janitor’s) sinks must be indirectly connected to a floor sink with an approved air-gap. Hand sinks and mop (janitor’s) sinks may be directly drained to an approved sewer.

	Hand Sinks: A bar must have at least one hand-washing station. All hand sinks must be wall-mounted, separate and distinct, and be at least 18 inches from food preparation or utensil storage surfaces. Splash guards must be used if the space available is inadequate to allow for separation. Dump Sinks: A dump sink is not a required item, but would be of great benefit to reduce “double-duty” use of the three compartment sink. Hand sinks may not be used as dump sinks. Mop Sinks: A mop sink, accessible to bar personnel, must be available for use. The mop sink should not be installed directly behind the bar.

4.	Drink-pouring Stations and Jockey Boxes: All bars mixing open drinks must have a properly constructed pour station and/ or jockey box. Jockey boxes must have built-in cold plates. Counters above jockey boxes must have scupper rails made of stainless steel, properly drained, that extent at least the width of the jockey box. High volume bars, such as those serving large gaming floors, may be required to install full-counter scupper rails.

5.	Refrigeration: All refrigerators must be National Sanitation Foundation, International (NSFI) certified of equivalent. In addition to “beer boxes” that are generally labeled either "This equipment is intended for the storage and display of packaged products only" or "This equipment is intended for the storage and display of non-potentially hazardous, bottled or packaged products only" (ANSI/NSF 7, sections 5.34.1 and 5.34.2), Each bar must have at least one general standard 7 refrigerator to store open products.

6.	Lighting: Regulations require a minimum of 50 foot/candles of light measured at "...all surfaces used for preparing food and at work levels used to wash equipment or utensils...” A bar may be required to install under-counter lighting so that the drink/food preparation and ware-washing lighting requirements are met, while limiting the effect on the bar "atmosphere." These lighting fixtures are required to have adequate bulb shielding.

7.	Restrooms: A minimally compliant restroom for use by employees is required. See Food Service Establishment Plan Review Requirements for Equipment and Facilities

8.	Other: For all other structural requirements, please see Food Service Establishment Plan Review Requirements for Equipment and Facilities

*Excerpt from the Southern Nevada Health District Regulations Governing the Sanitation of Food Establishments. PDF (917 KB/47 pages)

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