Revised 2-6-14 5 Starting A Food Business in Austin & Travis County-8.305A
Health Department Building Plan Notes
1. Refrigeration All refrigerated units are to hold foods at or below 41°F.
2. Restrooms (two are normally required). If the facility has only carry-out or seating for less than 20 people, and less than
10 employees, then only one employee restroom is required by the Health Department. Two restrooms are required if
alcohol is served on the premises or more than 20 seats are provided. Each restroom must have a hand sink with hot (at
least 100°F) and cold water, mechanical air ventilation to the outside, and a solid, self-closing door. Restrooms may not
open directly into a kitchen. The total number of restrooms for a child care facility is dependent on the “minimum
standards” of the Texas Department of Family and Protective Services (834-3195) as it relates to child care.
3. Sinks
A. Service sink, mop sink, curbed floor sink: At least one of these 3 types of sinks must be available for mop
washing and disposal of mop water in an approved waste water disposal system. A drying rack is required for mops
to air dry. This sink must be provided with a backflow preventer on any threaded hose bib to protect the water
supply. Note: the mop sink may be located in a different area of the building than the kitchen.
B. Hand washing sink: Shall be located to allow convenient use by employees in food preparation, food dispensing,
ware wash areas, and any wait station where ice is dispensed, bar area or in a walk-in where meat is cut or trimmed.
At least one hand sink will be required; additional, separate hand sinks may also be required. Small kitchens with
food prep and ware washing in close proximity may be allowed to use one hand sink to serve both activities. Other
hand sinks must be associated with restrooms. Provide at least 12” tall splashguards if a hand sink is located near
food prep, open food, ice, or clean food contact surfaces. Otherwise, the hand sink must have at least 18” lateral
separation from these. A sign or poster that notifies food employees to wash their hands shall be provided to all
hand washing sinks and be clearly visible. A small, swinging door (as in a bar area) could separate a hand sink from
a work area, otherwise no doors separating hand sink from work areas. Each sink must be supplied with hot (100°F)
and cold water, soap and disposable towels. Child care facilities must have hot water in the diaper changing area
and kitchen. If plans do not provide sufficient hand sinks to meet the requirements of the facility you will be asked to
provide a revised plan with additional hand sinks.
C. Ware wash area: A commercial dishwasher or 3 compartment sink is required in most cases. Dish machines must
be able to effectively sanitize all equipment and utensils. They must dispense a chemical sanitizer or provide a final
rinse of at least 180°F. (single, stationary rack machines are required to reach 165°F in the sanitize cycle). Test
strips are required. Above-the-counter dish machines are required to have Type II vent-hood. Ware washing sinks
shall be of sufficient size to immerse the largest piece of equipment. Cold and hot (100°F minimum) water under
pressure delivered through a mixing valve shall be provided. Provide at least 2 integral drain boards or 1 integral
drain board and a mobile dish cart. Drying racks or shelves will aid in adequately air drying all wares. Facilities with
very limited ware washing and using disposable containers may request a variance to install a 2 compartment sink
(example: convenience store). These sinks are required to have a drain board. The sinks must have an indirect
connection to the sanitary sewer (at least a one inch air gap). This includes all food prep sinks and ware wash sinks.
4. Ceiling construction: Ceilings over open food, ice, soda fountains, ware washing, restrooms and bars must meet
construction criteria and be smooth, durable, nonabsorbent, and cleanable. Open rafters, trusses or grid work and
exposed duct work, pipes or utility lines are prohibited. No open structure permitted. If drop down acoustic tiles are used,
they must be properly constructed. These tiles are to be washable and have a smooth surface without pinholes. Painted
dry wall or boards are acceptable.
5. Walls/Floors: Must be constructed of approved materials. Cleanable water-based enamel paint is acceptable for most
wall surfaces. Areas that are subject to regular cleaning and splash may be covered with FRP, stainless, or galvanized
metal. Floor/wall junctures shall provide no greater than 1/32” gap. Baseboards are required. Caulk wall/floor junctures to
prevent the collection of food particles and water. Masonry (brick/concrete) wall/floor junctures DO NOT require
baseboards since a masonry juncture provides no gap. Raw brick and concrete in the kitchen area requires sealing. The
sand grout of all tiles needs to be sealed. Epoxy grout does not require sealing. VCT floor tiles require a coat of wax to
seal out liquids.
6. Solid Waste: Dumpster and grease barrels shall rest on a machine laid asphalt or concrete pad. These containers must
have tight fitting lids and drain plugs in place.
7. Outdoor Cooking facilities: Barbeque pits or smokers shall be enclosed, and if screened in, at least a 1/16” mesh
screen is required. They shall rest on a concrete or asphalt pad. The meat may only be placed on the smoker; no food
prep allowed in this enclosure. Any seasoning, cutting, etc. must take place inside the establishment. Outdoor bars and
wait stations will be approved on a case by case basis by the department.