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The intent of this application is to provide information in addition to the plans regarding the operational procedures of the food establishment.
North Carolina Food Manual and Rules Governing the Food Protection and Sanitation of Food Establishments (15A NCAC 18A .2600) requires that plans be submitted for approval prior to construction, renovation, modification, change of ownership of such facilities by the local Health Department. Plans must be submitted with the necessary paperwork (see following checklist) to the Richmond County Health Department.
The following items have been included with the plans being submitted at this time. It is understood that omission of any requested information will result in delay in the plan approval. Once all required items are received the plans will be reviewed.
Upload Establishment Plans, Menus, Specification Sheets, SOP's, and/or HACCP Plans,
(Owner, Manager, Architect, etc.)
I certify that the information in this application is correct, and I understand that any deviation without prior approval from this Health Regulatory Office may nullify plan approval.
By checking the "I agree" box below, you agree and acknowledge that 1) your application will not be signed in the sense of a traditional paper document, 2) by signing in this alternate manner, you authorize your electronic signature to be valid and binding upon you to the same force and effect as a handwritten signature, and 3) you may still be required to provide a traditional signature at a later date.
Check all that apply.
If yes, show the consumer advisory on the menu submitted.
Explain the following with as much detail as possible. Provide descriptions of the specific areas of the kitchen and corresponding items on the plan where food will be handled.
Describe the process from receiving to service, including how the food will arrive (frozen, fresh, packaged, etc.), where the food will be stored, where (specific pieces of equipment with their corresponding equipment schedule numbers) and how the food will be handled (washed, cut, marinated, breaded, cooked, etc.), and when (time of day and frequency/day) food will be handled.
(Edible without additional preparation necessary, e.g. salads, cold sandwiches, raw molluscan shellfish)
(HACCP Plan Required)
Indicate floor, wall and ceiling finishes (e.g. quarry tile, epoxy, stainless steel, and vinyl coated acoustic).
See Water Heater Calculator on the Plan Review Unit website to calculate recovery rate needed.
See Water Heater Calculator on the Plan Review Unit website to calculate number of tankless water heaters needed.
Check the appropriate box indicating equipment drains.
(Cooking grease, cardboard, glass, etc.)
This field is not part of the form submission.
* indicates a required field
