This is a job to draw plans for a existing retail space to become a bake shop/ cafe.
Plans will need to have a 3 compartment sink, utility/ mop sink, and 2 hand washing stations installed.
We already have the plans made we just need them drawn to submit application for permits.
Plans will need to appropriately display the building specs for inspectors.
Please list relevant electrical and plumbing information; as business is required to list commercial equipment use on the buildings electrical system, and provide a water safety plan.
We can provide a digital sketch of the existing space if necessary. we do have a way we would prefer the kitchen to be set up.
Please be a Ohio certified and licensed architect (must provide proof).
Dishwashing sinks: A 3-compartment sink designated for dishwashing is required in any operation that sells or serves unpackaged food. The sink should have curved interior edges and at least three (3) compartments for washing, rinsing and sanitizing. The sink should also have two (2) drainboards, one for collection of dirty dishes and the other for air drying. See the example on page 13.
Dishwashers are optional, but a 3-compartment sink is required in a facility that sells or serves unpackaged food. Each compartment of the sink must be large enough to submerge the largest piece of equipment you have (i.e. a small bar sink would not be acceptable for washing large pots and pans). HELPFUL TIP: Columbus Public Health requires dishwashing sinks and dish tables to be installed at least 4 inches off of the wall with brackets.
Utility sink: Also called a mop sink or service sink, all facilities are required to have a sink designated for cleaning of mops and cleaning tools, and for disposal of mop water. The utility sink must include a faucet and drain. This sink should have hooks or other means to allow mops to air dry.
HELPFUL TIP: A curbed sink provides an easier means to dump mop water, and is a good storage spot for the mop bucket when not in use.
Utility sink: Also called a mop sink or service sink, all facilities are required to have a sink designated for cleaning of mops and cleaning tools, and for disposal of mop water. The utility sink must include a faucet and drain. This sink should have hooks or other means to allow mops to air dry. HELPFUL TIP: A curbed sink provides an easier means to dump mop water, and is a good storage spot for the mop bucket when not in use.
Hand washing sinks: All facilities are required to have adequate employee hand washing sinks, conveniently located in each food and dishwashing area, and equipped with soap and disposable towels or hand dryers. Convenient location indicates that the sink is accessible and visible from any food area, including bars and ice dispensing locations such as wait stations. These sinks are required to have signs reminding employees to wash hands.
Exception: In facilities that serve only prepackaged foods, a hand sink is only required in a restroom. HELPFUL TIP: Each sink described in this section can only be used for its designated purpose (hand washing, dishwashing, food prep, mop sink).
Ventilation hoods: (NOT SURE WE NEED)
A ventilation hood is required at a grill line, or where other cooking equipment and high temperature dish machines are located, to prevent the accumulation of grease, heat, condensation, smoke and vapors.
Installation of a ventilation hood requires a permit and inspections. Contact Building Services (phone numbers on page 2) with questions about ventilation requirements or permits for installation. HELPFUL TIP: Ventilation is always required for gas equipment.