Room Finish Schedule
List each room here and enter the finishes. Be sure to include cove base materials. Walk-in coolers and walk-in freezers should be listed here as well. In some cases, an incomplete Room Finish Schedule may be returned for completion.
Establishment Information
- Enter the legal name of the business. If the actual business name is different, enter the name of what the business will be called. This is the DBA (doing business as).
Contact Information
- Provide your information and information for a secondary contact in case we cannot reach you. The secondary contact should have some knowledge of the project.
Type of Project
- New Construction means that you are building a new structure from the ground up.
- Remodeling a Licensed Facility means that you are currently operating a food establishment and want to make some changes.
- Conversion of an Existing Structure to a Food Establishment means that you want to start a business in a vacant space of building that already exists.
Type of Operation
- Check the box that best describes your food business. If none exists, check Other and write a short description.
- NOTE: Prepackaged food is a food that comes in from the supplier and is displayed in the same unopened packaged. If this box is checked, no other boxes apply.
Water & Sewer
- Check the boxes for Private Water or Private Sewer if you are on a private well or septic system.
- Check the boxes for Municipal Water and Municipal Sewer if you are using city water and sewer facilities.
Construction
- Enter the Start Date of your project.
- Enter the End Date when the projected will be completed.
- Enter the new construction or remodeled area in square feet (Square Footage).
Plan Review Fee
- Enter the Amount Due. This is the fee you must pay to have your plans reviewed. Follow the instructions for payment.
- Sign the application.
- Print your name below your signature.
Description of Project
- Describe the project in your own words. Include some basic details. If you are remodeling and changing your “menu,” indicate that here.
“Check the box of each item included in your submission”
- Menu – If you are a grocery store, group your “menu” into categories, such as prepackaged food, raw produce, dairy, frozen food, etc. If you are preparing food, provide a list of those items, such as hot and cold prepared food, freshly cut meat, or bakery items. Include beverages.
- Floor plan – You must provide a floor plan. Blueprints are accepted, although most floor plans are drawn by hand. It must be neatly drawn with equipment clearly labeled.
- Specification (spec) sheets – Include specification sheets for the equipment that will be used to prepare and store your food. Be sure to include the brand name and specific model of the water heater.
- Photos – If you are using existing equipment left behind by the previous owner, or you wish to bring in used equipment, submit two photos of each item: one of the entire pieces of equipment, and its data plate showing the brand, model number, and certification marks.
- Cabinetry and countertops – Provide drawings that include the interior and exterior finishes. No enclosed hollow cabinetry bases are allowed.
- HACCP Plan activities.
- Description of wholesale activities. – Wholesale activities include sales to others for resale. An example of this would be a bakery selling baked goods to a grocery or convenience store for resale to the public.
Equipment Schedule
List all items here. Do not include small wares. Referencing a blueprint for equipment will cause a delay, especially if equipment is not listed in one place. In some cases, an incomplete Equipment Schedule may be returned for completion.
Room Finish Schedule
List each room here and enter the finishes. Be sure to include cove base materials. Walk-in coolers and walk-in freezers should be listed here as well. In some cases, an incomplete Room Finish Schedule may be returned for completion.
- These are materials specifically designed for areas of food and drink service/preparation, dishwashing, and dry storage.
- This does not include floor finish materials that have interwoven fibers, concrete, unfinished wood, vinyl flooring in walk-in units.
- This does not include finish materials on walls and ceilings such as galvanized metal, sealed or unsealed wood, knock-down or popcorn-style finish on drywall.
- Open structured ceilings are not allowed in areas where employees are handling open packages of food.
- These are materials specifically designed for areas of food and drink service/preparation, dishwashing, and dry storage.
- This does not include floor finish materials that have interwoven fibers, concrete, unfinished wood, vinyl flooring in walk-in units.
- This does not include finish materials on walls and ceilings such as galvanized metal, sealed or unsealed wood, knock-down or popcorn-style finish on drywall.
- Open structured ceilings are not allowed in areas where employees are handling open packages of food.
Floors shall be constructed of smooth, durable, nonabsorbent, grease-resistant, and easily cleanable materials for food preparation, open food handling, or dishwashing areas.
Approved Floors Include
- Quarry tile
- Ceramic tile
- Porcelain tile
- *Poured flooring systems*
- +Protect-All Composite Flooring+
Poured Flooring Systems
A poured flooring system is a multi-layered flooring product that is installed in a specific manner and designed for use in a retail food facility. This type of flooring is not a sealant or a coating.
Poured flooring specifications include, but are not limited to, the following:
- Thickness of 1/8” (125 mils) to 3/8" (375 mils)
- Compression strength of 5000 PSI or greater
- Manufacturer’s recommendations of installation and use which may include a factory trained installer. NOTE: Thermal-shock resistant flooring is required for areas under floor mounted cooking equipment and inside walk-in units.
*The following companies produce at least one poured flooring product which the MDA has approved for use at a licensed facility: BASF, Dex-o-tex, Florock, Sherwin Williams, Stonehard, and Tennant. When selecting a floor that is right for your business, please consult with the manufacturer and the MDA Plan Review Team for best results.*
Coved Base
A cove base with a smooth radius transition must be installed at all floor/wall junctures in any food preparation, handling, or dishwashing areas. The image, listed on Page 6 of the Retail Plan Review Construction Guide, shows the correct method for installation of base cove, flush at the floor and wall juncture.
Unapproved Flooring
Vinyl (sheet, plank, and tile), sealed concrete, wood, and carpet materials are not allowed in areas for food preparation, open food handling, and dishwashing areas.
Dry storage, Pre-Packaged, and Sales Area
The above guidance is for areas where food employees are conducting food preparation, open food handling, or dishwash activities. In other areas of the food establishment, such as dry storage for unopened packages of food or the sales floor, other materials, such as vinyl or sealed concrete, are acceptable.
*+This is not an endorsement of any individual company; this is merely a list compiled by the Department of Agriculture that has been approved in the past. The specific flooring still must be pre-approved by the Plan Review staff and there may be other companies that are acceptable.*+
Floors shall be constructed of smooth, durable, nonabsorbent, grease-resistant, and easily cleanable materials for food preparation, open food handling, or dishwashing areas.
Approved Floors Include
- Quarry tile
- Ceramic tile
- Porcelain tile
- *Poured flooring systems*
- +Protect-All Composite Flooring+
Poured Flooring Systems
A poured flooring system is a multi-layered flooring product that is installed in a specific manner and designed for use in a retail food facility. This type of flooring is not a sealant or a coating.
Poured flooring specifications include, but are not limited to, the following:
- Thickness of 1/8” (125 mils) to 3/8" (375 mils)
- Compression strength of 5000 PSI or greater
- Manufacturer’s recommendations of installation and use which may include a factory trained installer. NOTE: Thermal-shock resistant flooring is required for areas under floor mounted cooking equipment and inside walk-in units.
*The following companies produce at least one poured flooring product which the MDA has approved for use at a licensed facility: BASF, Dex-o-tex, Florock, Sherwin Williams, Stonehard, and Tennant. When selecting a floor that is right for your business, please consult with the manufacturer and the MDA Plan Review Team for best results.*
Coved Base
A cove base with a smooth radius transition must be installed at all floor/wall junctures in any food preparation, handling, or dishwashing areas. The image, listed on Page 6 of the Retail Plan Review Construction Guide, shows the correct method for installation of base cove, flush at the floor and wall juncture.
Unapproved Flooring
Vinyl (sheet, plank, and tile), sealed concrete, wood, and carpet materials are not allowed in areas for food preparation, open food handling, and dishwashing areas.
Dry storage, Pre-Packaged, and Sales Area
The above guidance is for areas where food employees are conducting food preparation, open food handling, or dishwash activities. In other areas of the food establishment, such as dry storage for unopened packages of food or the sales floor, other materials, such as vinyl or sealed concrete, are acceptable.
*+This is not an endorsement of any individual company; this is merely a list compiled by the Department of Agriculture that has been approved in the past. The specific flooring still must be pre-approved by the Plan Review staff and there may be other companies that are acceptable.*+
- These are materials specifically designed for areas of food and drink service/preparation, dishwashing, and dry storage.
- This does not include floor finish materials that have interwoven fibers, concrete, unfinished wood, vinyl flooring in walk-in units.
- This does not include finish materials on walls and ceilings such as galvanized metal, sealed or unsealed wood, knock-down or popcorn-style finish on drywall.
- Open structured ceilings are not allowed in areas where employees are handling open packages of food.
Floors shall be constructed of smooth, durable, nonabsorbent, grease-resistant, and easily cleanable materials for food preparation, open food handling, or dishwashing areas.
Approved Floors Include
- Quarry tile
- Ceramic tile
- Porcelain tile
- *Poured flooring systems*
- +Protect-All Composite Flooring+
Poured Flooring Systems
A poured flooring system is a multi-layered flooring product that is installed in a specific manner and designed for use in a retail food facility. This type of flooring is not a sealant or a coating.
Poured flooring specifications include, but are not limited to, the following:
- Thickness of 1/8” (125 mils) to 3/8" (375 mils)
- Compression strength of 5000 PSI or greater
- Manufacturer’s recommendations of installation and use which may include a factory trained installer. NOTE: Thermal-shock resistant flooring is required for areas under floor mounted cooking equipment and inside walk-in units.
*The following companies produce at least one poured flooring product which the MDA has approved for use at a licensed facility: BASF, Dex-o-tex, Florock, Sherwin Williams, Stonehard, and Tennant. When selecting a floor that is right for your business, please consult with the manufacturer and the MDA Plan Review Team for best results.*
Coved Base
A cove base with a smooth radius transition must be installed at all floor/wall junctures in any food preparation, handling, or dishwashing areas. The image, listed on Page 6 of the Retail Plan Review Construction Guide, shows the correct method for installation of base cove, flush at the floor and wall juncture.
Unapproved Flooring
Vinyl (sheet, plank, and tile), sealed concrete, wood, and carpet materials are not allowed in areas for food preparation, open food handling, and dishwashing areas.
Dry storage, Pre-Packaged, and Sales Area
The above guidance is for areas where food employees are conducting food preparation, open food handling, or dishwash activities. In other areas of the food establishment, such as dry storage for unopened packages of food or the sales floor, other materials, such as vinyl or sealed concrete, are acceptable.
*+This is not an endorsement of any individual company; this is merely a list compiled by the Department of Agriculture that has been approved in the past. The specific flooring still must be pre-approved by the Plan Review staff and there may be other companies that are acceptable.*+
