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Plans must be submitted to this department prior to construction or remodeling.

Applications for health permits must be received prior to operation

  1. Three compartment sinks are required with drainboards at each end for utensil washing purposes. These allow proper wash-rinse-sanitize procedures to be carried out to meet food code requirements. Three compartment sinks, or any sinks used for food preparation, must be indirectly drained to a floor sink, via an air gap, in compliance with the Omaha plumbing code
  2. Bars much have 4-compartment warewashing sinks with a drainboard at each end. These allow proper (wash-rinse-sanitize) glass washing procedures. A separate handwashing sink is required behind the bar
  3. Ice making and ice service units: Beverage (cold-plate) cooling devices and beverage tubing may not be installed in contact with stored ice intended for drink service. Integral cold plates are required exclusively (effective October 1, 2001) Liquid waste lines may not pass through an ice machine or ice storage bin
  4. Handwashing lavatories must be installed in all food preparation, food dispensing and warewashing areas. If a handwashing lavatory is located immediately adjacent to a food preparation, food storage, or utensil storage area, a splash protection device or partition may be required
  5. Mop sinks must be installed to dispose of wastewater. Hoses shall not be attached to any faucet unless a backflow prevention device is installed. Provide an area for proper storage of cleaning equipment. Wall mounted mop holders should be located above mop sinks to facilitate drainage.
  6. Toilet facilities shall be designed to be easily cleanable. Soap and paper towel dispensers or hand dryers should be installed at each lavatory. Restroom door shall be self-closing. Covered waste receptacles are required in women's restrooms for sanitary product disposal. Handicap accessibility requirements are governed by City of Omaha, Permits and Inspections Department (444-5350
  7. Walls and ceilings should be light colored, smooth and non-absorbent, such as glossy enamel paint or F.R.P. board. Stainless steel walls are recommended behind grills and equipment that generate grease and high temperatures. Fiber backed wall materials (such as masonite) are not recommended.
  8. All exterior openings, such as doors, windows or pip pass-throughs, must be weather stripped or sealed to prevent rodent or insect entry. Screens must be provided for doors and windows which open for fresh-air ventilation
  9. Floors must be constructed of smooth, durable material such as ceramic tile, a commercial grade of vinyl tile, terrazzo, or sealed concrete. Anti-slip flooring is acceptable. Floor sinks must be installed wherever equipment discharges liquid condensate. Equipment must be properly drained to the sanitary sewer and meet city plumbing codes. Coving is required between floor and wall junctions. Carpeting is prohibited in restrooms, food preparation, food storage and utensil washing areas
  10. Ventilation systems must be installed and operated according to law, and when vented to the outside, should not create unsightly or harmful discharges.
  11. All light fixtures in food preparation areas must be shielded by covers to prevent and contain breakage. Fluorescent lights require shields and caps. Ample lighting is required.
  12. All equipment should be commercial grade and be NSF (National Sanitation Foundation) approved so as to meet minimum sanitation requirements. All equipment must be in good working condition.
  13. All refrigerators, freezers, and hot-holding equipment, must be provided with accurate thermometers (± 2° F). If a high temperature dishmachine is installed, a maximum registering thermometer must be provided to monitor the sanitization rinse temperature (which must be 170° or above at dish level)
  14. Stainless steel, Formica, heavy-duty plastics, and other corrosion resistant, non-porous materials, are excellent choices for shelving. Any exposed wooden or otherwise porous construction materials shall be sealed with polyurethane or an equivalent sealant
  15. Provide a designated area for employee breaks. Provide lockers or shelving and coat racks for the storage of personal belongings such coats, purses, uniforms, and other personal items

Important Plumbing Code Requirements

  1. Utensil cleaning sinks, food preparation sinks, food preparation equipment requiring drainage, and dishwashing machines must all be indirectly drained to an approved floor sink
  2. RPZ (reduced pressure zone) backflow protection devices must be properly installed at each water supply connection to such equipment as soda carbonator units and water cooled ice machines – consult a licensed plumber
  3. “Any business which invites the public to shop or purchase, or that provides services, shall provide toilet rooms for both sexes as set forth in Section 49-493”*
  4. Customer traffic may not proceed through food preparation, food dispensing and warewashing areas as a result of the above requirement. Floor plan must provide for an alternative route
*Omaha Plumbing Code

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