Food Establishment Plan Review Requirements for Equipment and Structure of Barbeque Facilities

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Food Establishment Plan Review Requirements for
Equipment and Structure of Barbeque Facilities*

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Definitions:

1.	Food Preparation Area: Area in which food or drink is prepared for human consumption on or off the premises.

2.	NSFI: Abbreviation for National Sanitation Foundation International. As equivalent, the health district accepts UL-EPH, ETL-SEMKO Sanitation, and BISSC/ETL Verified marks, or field evaluation and acceptance from these third-party testing agencies.

3.	Barbecue (BBQ): "Barbecue" means an area or facility at a food establishment or other approved area, other than the main area for preparing food that has equipment for cooking food. An outdoor barbecue permit is conditionally limited in that it may not be used during a dust storm, flood, an infestation of insects, vermin, or under any other circumstances where the protection of food cannot be ensured.

Administrative Requirements:

1.	An indoor BBQ must meet the structural and equipment requirements as provided in the Regulations 1996 Governing the Sanitation of Food Establishments and outlined in Food Service Establishment Plan Review Requirements for Equipment and Facilities.

2.	An outdoor barbecue must meet the requirements of NAC 446.050 to 446.840, inclusive, and 446.920 to 446.940, inclusive, specifically NAC 446.915 to 446.945, inclusive. An outdoor BBQ must also meet requirements of the Regulations 1996 Governing the Sanitation of Food Establishments, sections 96.01.0003 to 96.08.0600, inclusive, and 96.12.0100 to 96.12.0800 inclusive, where applicable, and specifically Appendix B.

3.	A plan must be submitted to, and approved by, the health authority before a food establishment may construct or operate a barbecue. The plan must include:
	a.	A lay-out drawing showing placement of equipment and finishes.
	b.	A comprehensive list of all equipment to be used, including specification sheets. This must include the BBQ unit, tables, hot and cold holding equipment, and food transport equipment.
	c.	A narrative describing the operation of the barbecue, including the flow of food to and from the BBQ area, thawing, preparation, transport, cold and hot holding, cooling of cooked foods, and service. Any methods for preparing food and the kinds of food to be cooked at a barbecue must be approved by the health authority.

4.	Proof of compliance with local building or fire codes or ordinances, in writing, must be provided for the permanent file before a Plan Review on a BBQ may be completed.

Site, Structure and Equipment Requirements:

1.	Site:
	a.	The health authority shall consider whether to approve the location of a barbecue based on factors, including, but not limited to:
		1.	The weather;
		2.	Existing or potential sources of contamination;
		3.	The ability of the facility to protect food; and
		4.	The presence of insects and vermin.
	b.	A barbecue must be located on the property where the food establishment is located and it must not be more than 50 feet from the structure housing the establishment.
	c.	The site where the barbecue is located must be drained properly to ensure that water will not pool, collect or cause a nuisance. The walking surfaces within 25 feet of the barbecue must be capable of being kept clean and free of organic materials.
	d.	The area underlying a barbecue must be a hard, cleanable surface.
	e.	The barbecue itself must be located in an open area where there are no overhanging trees, wires or other impediments above the barbecue.
	f.	A fixed or permanent barbecue, holding a seasonal or annual health permit, may not be located in a parking lot.

2.	Structure:
	a.	All areas at an outdoor barbecue, with the exception of the BBQ cooking device itself, must be provided with overhead protection.
	b.	In the area surrounding a barbecue, dust must be minimized by using:
		1.	A device to block wind; or
		2.	A type of ground cover that has been approved by the health authority.

3.	Equipment:
	a.	General: All food service equipment, with the exception of the BBQ unit itself, shall meet design, materials and construction standards of the National Sanitation Foundation International (NSFI/ANSI) or be equivalent to those standards. Metal or other materials meeting the“food zone” material and construction requirement of NSFI/ANSI Standard 2 may be used for food preparation surfaces or transport containers. Metal framing must be used for all structure under counter tops used for food preparation or on which food equipment is installed and/or plumbed (this will be determined during each specific review based on current written policy).
	b.	All barbecue units and equipment, not otherwise certified, must be nontoxic and easy to clean. Equipment, including the interior of cabinet unit or compartment, shall be constructed so as to have smooth and easily accessible and easily cleanable surfaces with at least one-eighth inch horizontal and vertical coves, free from channels, crevices, flanges, ledges, sharp or jagged edges, or other cleaning obstructions. Food contact and splash surfaces shall be constructed of a solid material such as stainless steel, granite, or corian-like material. The surfaces shall be free of pits, cracks, rust, and other obstruction that would interfere with proper cleaning.
	c.	There shall be no provision made at the outdoor area for “pre-cooking” preparation. A post-cooking preparation area must be provided if service will be made for the BBQ directly to the customer. All such service shall be immediate.
	d.	Proper protective storage for wood chips, bark or other organic materials used for smoking and flavoring in the cooking process must be provided at the barbecue, and must be located to minimize the risk of contaminating foods.
	e.	Customers of the food establishment must be separated from the barbecue by a distance of not less than 5 feet (1.52 meters) by partitions, planters, walls or similar means.
	f.	Refrigerators: All refrigerators intended for the storage of raw food for a barbecue must meet the applicable requirements of NSFI/ANSI Standard #7.
	g.	Hot-Holding Equipment: Proper powered hot-holding units meeting the requirements of NSFI/ANSI Standard 4 must be provided for holding and transport on cooked foods.

4.	Storage: Sufficient refrigerated and dry storage for foods must be provided for the Barbecue unit. Poisonous and toxic materials, cleaning materials and equipment must be stored separately from foods or food contact items.

5.	Hand Wash Facilities must be conveniently located. Barbecue units may have the hand-sink installed on the unit, or may have the hand-sink installed on an adjacent unit that is part of the same permit, or permanently installed and plumbed on an immediately adjacent wall. Hand sinks must be adequate in size and so located as to permit convenient and expeditious use by all employees. Each hand sink is to be a unit with tempered or hot and cold running water, with a soap and towel dispenser, and at least 18 inches of separation between the sink and any food contact surface (splash-guards may be used in areas with limited space). The minimum sink size is 10 inches wide by 10 inches high by 6 inches deep, with 12 inches of clearance above the sink. The hand washing lavatory shall be operational and easily accessible at all times while the unit is in use.

6.	Employees' Toilet Facilities which are adequate and conveniently located shall be provided. This is interpreted to mean on the same floor, in the same building, and within 200 feet walking path of the food or drink facility. A permission letter must be on file indicating that the portable unit employees have permission, from the owner of the building, to use the restroom facilities.

7.	Toilet Rooms:
	a.	Toilet rooms shall be completely enclosed with a tight-fitting, self-closing door, where the door enters directly into the food preparation or storage areas. Restrooms must be provided with mechanical ventilation (exhaust fan). Fixtures in restrooms must be sealed to the floor or wall. Hand sinks shall have tempered or hot and cold running water and soap and towel dispensers. Hot or tempered water must be available within 20 seconds. Faucets with automatic shut-off must run for a minimum of 20 seconds. Dispensing soap and dispensing disposable towels must be provided.
	b.	Whenever the number of employees on duty at the same time exceeds five, then two toilet rooms shall be required.

8.	Lighting: At least 50 foot-candles of light are required on all work surfaces on all equipment. Barbecue units without overhead lighting must cease operation when the ambient light is insufficient to meet this requirement.

9.	Backflow Prevention: Vacuum breakers are required wherever submerged inlets occur or back siphonage into the fresh water line may be possible (e.g., hose bibs, etc.).

10.	Food Shields: Shall be mounted to intercept a direct line between the customer’s mouth and the food display area at the customer “use” position. Food Shields, as installed, must comply with the construction, materials, finishes, and formula requirements established by NSFI Standard 2, section 5.35. The vertical distance from the average customer’s mouth to the floor shall be considered 4 feet 6 inches to 5 feet when a slant-type shield is used. A vertical food shield shall be deemed “adequate” when it measures 5 feet 6 inches from the top of the shield to the floor. A lesser vertical height may be considered when an adequate horizontal piece (minimum of 12 inches wide) is added to the top of the shield.

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

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