///Design and Construction Standards for Sushi & Oyster Bar Permits

Design and Construction Standards for Sushi & Oyster Bar Permits

The purpose of this requirement sheet is to provide guidance regarding the minimum standards for the design, construction and equipment of Sushi Bars, Oyster Bars, or other locations that process or prepare raw food of animal origin for consumption of as ready-to-eat food.

See the Regulations Governing Sanitation of Food Establishments, Chaptes 4 & 5 for complete regulatory requirements.

In addition to all requirements of regulations and the Food Establishment General Guidelines for Equipment & Facilities, a sushi bar, oyster bar, or any other location that processes or prepares raw food of animal origin for consumption of as ready-to-eat food, shall have a dedicated three-compartment sink and dedicated hand washing sink for that purpose.

  1. Hand Washing Sinks:
    1. Wall-hung hand washing sinks shall be installed and located to allow convenient use by employees in areas used to prepare food and wash utensils.
    2. In areas without walls, such as buffets, carving stations and island stations, or due to equipment configuration prohibiting conventional design, the Heath Authority may approve alternate hand washing sink design and placement. Hand washing sinks shall be conveniently located and easily accessible to employees at all times.
    3. Hand washing sinks shall be easily accessible and available to employees without opening doors or moving barriers.
    4. Fixed dispensers of liquid soap or detergent for cleaning hands shall be available at all hand washing sinks. Interim portable soap dispensers may be temporarily used when repairs may be required for fixed dispensers.
    5. A supply of sanitary, disposable towels for drying hands shall be conveniently located near each hand washing sink. Shared common towels are prohibited. Waste receptacles that are easily cleanable shall be conveniently located near the hand washing sink. Cloth towels are prohibited at employee hand washing sinks.
    6. A hand washing sink may have a direct connection to a sewer line drain.
  2. Three-Compartment Sinks:
    1. Pressurized hot and cold water shall be provided at a three-compartment sink, tempered by a mixing valve or a combination faucet.
    2. The hot water heater shall provide water at a minimum temperature of 120°F±2° as measured at the three-compartment sink.
    3. The sink shall have an integral, self-draining drain board on each end.
    4. The sink shall be indirectly drained to a floor sink, and be supplied with hot and cold water.
    5. The sink shall have compartments large enough to accommodate one-half immersion of the largest equipment and utensils that are not to be cleaned and sanitized by alternate methods.
    6. To accommodate all soiled and cleaned items which may accumulate during hours of operation, drain boards, utensil racks or tables, in adequate size and number, shall be provided for utensil holding before cleaning and after sanitizing.
  3. Walls, Floors and Ceilings: The walls, floors and ceilings in wet areas such as hand washing sinks and ware washing areas shall be sealed and impervious to moisture.
    1. Floors: tile sealed with epoxy grout, sealed concrete, poured epoxy, or other approved material, with a sealed base cove treatment.
    2. Walls: FRP, tile or stainless steel, with appropriate sealed grout, hem or trim strips and edges.
    3. Ceilings: hard-lid with durable epoxy or enamel paint, or sealed-surface grid tiles.

Contact Information

(702) 759-1258


Updated on: October 11, 2018