Before beginning construction, renovation, or operation of any facility that sells potentially hazardous foods, you must obtain approval from the Health Department. Potentially hazardous foods include, but are not limited to, milk and milk products, meat, fish, poultry, cheese, raw seed sprouts, melons, and a number of vegetable products.
A Health Department plan review shall be performed and approval granted prior to the construction and operation of any new or remodeled establishment that North Carolina General Statutes mandate. Examples of these include, but are not limited to the following: food service establishments, hospitals, nursing homes, adult care facilities, local confinement facilities, lodging places including bed and breakfast homes and inns, schools, child day cares, public swimming pools, etc.
Plans shall be submitted for review according to approved guidelines to the Mecklenburg County Land Use and Environmental Services Agency located at 700 N. Tryon St., Charlotte, NC 28202.
Specific questions or additional information on plan submittal guidelines should be directed to a Commercial Plans Coordinator at (704)336-3837.
The following items must be submitted for review:
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A completed plan review application and a menu indicating the items to be prepared/served.
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A site plan which identifies facility property lines, parking areas, and the location of outside solid waste and grease storage containers.
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Details indicating equipment design, layout, and placement. The drawing must be accurately drawn to scale and the scale used identified on the plan. A complete equipment list including make and model numbers or manufacturers specifications must also be included.
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Complete plumbing details which includes type of water supply and wastewater disposal, water supply piping, backflow prevention devices, and water heater (hot water generating equipment) specifications.
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Wastewater information indicating the placement and direction of piping to include floor drains, floor sinks, and complete toilet specifications.
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Complete finish schedule for floors, walls, and ceilings identifying the materials, color, and composition of these surfaces.
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Electrical specifications identifying the placement of outlets, junction boxes, and panels.
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Schedule of lighting fixtures and methods of shielding bulbs in food preparation, storage, and warewashing areas.
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Ventilation diagram of exhaust, return, and hood system specifications
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