Food Plan Review
Application Process
The enclosed application and checklist are designed to guide you through the plan review process.
When do I need to apply?
You must turn in an application before you:





Start a new food business in a new or existing building.
Remodel or change a current food business.
Reopen a food business that has been closed for more than 30 days.
Change your menu.
Change the commissary of a mobile food unit.
Before you apply:
 Contact your local building, planning and zoning departments for additional requirements. (Common contacts are
provided in the Agency Resource List included in this packet.) Inquire about any grease trap requirements.
 Get your Washington State Business License. You can apply online at www.bls.dor.wa.gov.
 Complete the Water Adequacy Verification or Application in this packet.
 Complete the Sewer/Septic Verification in this packet.
How long will the process take?
Our goal is to email approval or ask additional questions within 10 business days of receiving your food application.
How much will it cost?
Plan review and permit fees are listed on the back of this sheet. The remodel fee only applies when proposed changes
will not require a new permit and the facility has not been closed for more than 30 days.
What happens once I’m approved?
We’ll email an approval letter and send a copy of the letter to the building department. The letter will include the annual
permits you need and the fees you must pay. Once you complete construction you must schedule a pre-opening
inspection at least five business days before your opening date. One pre-opening inspection is included in your plan
review fee. Additional pre-opening inspections will require a re-inspection fee.
What else should I know?
•
Plan review fees are non-refundable.
•
A plan review fee is required for each operating permit you need. If you have questions, contact Plan Review at
(253) 798-4711.
•
Operating permits expire January 31 each year.
•
Do not purchase equipment or begin construction until we approve your plan in writing.
st
•
Facilities found operating without pre-opening approval are subject to additional fees.
•
Find applications at www.tpchd.org/planreview
Questions?
Email [email protected] or call (253) 798-4711.
•
We’re available for consultation in 30 minute increments by appointment or on a walk-in basis, Monday through Friday
from 8 a.m. to 4 p.m.
•
We accept applications in person Monday through Friday from 8 a.m. to 4 p.m. or by mail to Food & Community Safety,
Attn: Plan Review, 3629 South D Street, MS 1059, Tacoma, WA 98418-6813.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Food Plan Review
Application Process
Food Plan Review
Fee
Per permit, includes one pre-opening inspection and water adequacy office review
New construction ......................................................................................................................... $720
Remodel ...................................................................................................................................... $390
Change in menu and/or equipment ............................................................................................. $390
Bed and breakfast ....................................................................................................................... $390
Grocery........................................................................................................................................ $390
Vending ....................................................................................................................................... $390
Re-submittal fee (1 hour minimum) ..................................................................................... $165/hour
Expedited plan review (subject to staff availability) ............................................................. $250/hour
Opening without a pre-opening inspection (new construction) .............................. 100% of permit fee
Opening without a pre-opening inspection (change of menu and/or equipment)......................... $290
st
Opening without a permit/approval—1 notice ............................................................................... n/a
nd
Opening without a permit/approval—2 notice ........................................................................... $750
rd
Opening without a permit/approval—3 notice......................................................................... $1,365
Food Establishment Annual Permit
Fee
50% Prorated Fee
st
If open less than six consecutive months or after August 1 , fee is prorated 50% ($100 min.)
0-25 seats.................................................................................................................................... $530 ................................................ $265
26-74 seats.................................................................................................................................. $685 ........................................... $342.50
75 or more seats ......................................................................................................................... $865 ........................................... $432.50
Bakery ......................................................................................................................................... $350 ................................................ $175
Bed and breakfast ....................................................................................................................... $255 ........................................... $127.50
Buffet with 125 or more seats .................................................................................................... $1055 ........................................... $527.50
Caterer—food prep through facility holding permit ...................................................................... $210 ................................................ $105
Caterer—kitchen not part of food establishment ......................................................................... $530 ................................................ $265
Certified Food Establishment with Certified Food Manager................................ Annual fee less 25% ................................................... n/a
Cocktail lounge—part of a permitted food establishment ............................................................ $255 ........................................... $127.50
Commissary—high risk................................................................................................................ $530 ................................................ $265
Commissary—low risk ................................................................................................................. $190 ................................................ $100
Continental breakfast—high risk.................................................................................................. $380 ................................................ $190
Continental breakfast—low risk ................................................................................................... $275 ........................................... $137.50
Fish and meat market combined ................................................................................................. $350 ................................................ $175
Fish market.................................................................................................................................. $350 ................................................ $175
Grocery—1-2 checkstands .......................................................................................................... $190 ................................................ $100
Grocery—3 or more checkstands ................................................................................................ $405 ........................................... $202.50
Low risk (includes tasting rooms, taverns without food) .............................................................. $275 ........................................... $137.50
Meat market ................................................................................................................................ $350 ................................................ $175
Mobile food unit—high risk .......................................................................................................... $530 ................................................ $265
Mobile food unit—low risk............................................................................................................ $275 ........................................... $137.50
Smokehouse (retail) .................................................................................................................... $530 ................................................ $265
Vending ....................................................................................................................................... $190 ................................................ $100
School/preschool central kitchen/commissary serving more than one school ............................. $870 ................................................ $435
School/preschool kitchen serving milk and refrigerated pre-packaged items only....................... $185 ................................................ $100
School/preschool kitchen with food preparation .......................................................................... $540 ................................................ $270
School/preschool satellite kitchen ............................................................................................... $380 ................................................ $190
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Food Establishment
Plan Review Checklist
Facility Name _____________________________________________________________________________________
•
Use this checklist to prepare a complete plan
review packet.
•
Submit application fee and completed checklist with plan
review packet.
•
Check off items as you complete them.
•
Make a copy of your plan review packet for your records.
•
Provide items in the order listed.
•
Fees are not refundable.

Office Use
Only
#
Item
Description
Service Request
1
Water Verification
Provide proof that the facility is connected to an approved water system.
2
Sewer/Septic Verification
Provide proof that the facility is connected to an approved sewer or septic
system.
3
Application
Provide complete application. Include a copy of your Washington State
Business License.
4
Plan Review Questions
Provide complete Plan Review Questions form.
5
Floor Plan
Provide a floor plan of the entire facility.
Floor plan must show location of all equipment (sinks, refrigeration, blenders,
countertop appliances, etc.), restrooms, storage areas, etc.
6
Equipment List
Provide make and model numbers of all equipment (including countertop
appliances). Show location on floor plan.
Only commercial grade (NSF or equivalent) equipment is acceptable.
7
Finish Schedule
Provide the materials used for all floors, walls, and ceilings.
8
Menu
Provide a detailed menu of all the food and beverages you will be serving or a
list of food and beverages you will be selling.
Include condiments, iced beverages and baked goods. Be sure to include specials
and seasonal items. Only food and beverages listed may be served.
9
Food Sources
Provide a list of all food and beverage suppliers.
10 Food Preparation Steps
Provide a description of how each menu item will be prepared.
11 Waste Disposal
Provide complete Waste Disposal form.
12 Supplemental Questions
Provide complete Supplemental Question form(s) if applicable.
Applies to mobile units, catering or vending.
13 Fee
Include application fee.
Mobile Units also require the following:
14
Commissary Kitchen
Agreement
Provide Commissary Kitchen Agreement.
15 Sales Site Agreement
Provide Sales Site Agreement for mobile unit with stops over one hour.
16 L&I Approval
Provide a copy of approved Labor & Industries License.
I understand I cannot open this food establishment until I have received written approval from this program, obtained all
annual operating permits and have been inspected and approved by all applicable city, county and state agencies.
Signature/Title _____________________________________________________________________________ Date _____________________
Food & Community Safety
3629 South D Street MS 1059, Tacoma WA 98409
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Water Adequacy Verification
Food & Community Safety
Facility Name ____________________________________________________________________________
An important first step in the Food Establishment Application process is to have a safe and reliable water
supply. Food establishments must be connected to an approved public water system.
If you are connected to a water system listed below…
You must attach one of these with your Food Establishment Application:
 Copy of your water bill showing the site address; or
 Water availability letter from your water company, including site address and parcel number.
•
•
•
•
•
•
•
•
•
City of Bonney Lake Water (253) 862-8602
City of Buckley Water (360) 829-7885
City of DuPont Water (253) 912-5381
Firgrove Mutual Water Co. (253) 845-1542
Fruitland Mutual Water Co. (253) 848-5519
City of Gig Harbor Water (253) 851-8136
Graham Hill Mutual Water (253) 847-8617
JBLM Lewis (253) 966-1768
Lakewood Water District (253) 588-4423
•
•
•
•
•
•
•
•
•
City of Milton Water (253) 922-8738
Mt View-Edgewood Water Co. (253) 863-7348
Parkland Light & Water Co. (253) 531-5666
City of Puyallup Water (253) 841-5508
Spanaway Water Co. (253) 531-9024
Town of Steilacoom Water (253) 581-1912
Summit Water & Supply Co. (253) 537-7781
City of Sumner Utilities (253) 299-5740
Tacoma Water (253) 502-8247
For all other water systems…
Complete the Water Adequacy Application on the back of this page and submit it for review before you
turn in your Food Establishment Application.
Your Food Establishment Application will not be accepted until you get approval for use of your water system.
Frequently Asked Questions
How do I determine my water system?
Ask your landlord for a copy of the water bill.
What if I’m proposing a new building?
Get a Water Availability Certificate from the water system serving your site. It must include your site address
and parcel number. Some water systems may charge for this letter. Include the completed certificate in your
application. A template is available at www.tpchd.org/wateravailabilitycert
Need help?
Email [email protected] or call (253)798-6470 for more information.
Information submitted is subject to Public Records Act, Chapter 42.56 RCW.
Food & Community Safety
3629 South D Street, MS 1059, Tacoma, WA 98418
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Water Adequacy Application
Food & Community Safety
Complete this form only if your Food Establishment is not connected to a water system listed on the back of this page.
Facility Name ___________________________________ Applicant Name ___________________________
Site Address
City
State
Zip ______
Mailing Address
City
State
Zip ______
Phone ________________________________________ Email____________________________________
Parcel # _______________________________________
Complete all items that apply to your facility.
Describe existing water source:
 Public Water System
 Individual/Single Family Well
 Other: ___________________________
If public water: Water System Name ___________________________________________________________
Attach either:
 Copy of your water bill from the company serving your facility, showing the site address; or
 Water Availability Certificate from your water company, including site address and parcel number (if you
need a new connection).
Proposed use:
 Food Establishment
 Pool
 School
 Camp
Describe existing use of the facility ( N/A) _____________________________________________________
________________________________________________________________________________________
Describe proposed project in detail ____________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
Are public restrooms available?
 Yes
 No
 N/A
Is seating available to the customer?  Yes
 No
 N/A
Proposed number of employees____________________
Will water be used for beverages or food preparation?
If yes, proposed max. number of seats _____
Days of operation __________________________
 Yes
 No  N/A
List main menu items (or attach a copy of menu) _________________________________________________
________________________________________________________________________________________
If school or camp, is there water to the building?
 Yes  No
Drinking fountains?
 Yes
 No
HEALTH DEPARTMENT USE ONLY
Name of Water System _______________________________________ State ID Number ________________________
Water bill/letter received?  Yes
 No
Date_______________________ Initials ______________________
Information submitted is subject to Public Records Act, Chapter 42.56 RCW.
Food & Community Safety
3629 South D Street, MS 1059, Tacoma, WA 98418
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Sewer/Septic Verification
Food & Community Safety
Facility Name ____________________________________________________________________________
Before we can accept your Food Establishment Application, we must verify you are connected to sewer or your
septic system is approved for use.
Provide documentation for Section A or B below when you submit your Food Establishment Application.
Section A—My food establishment will have a sewer connection.
Attach either:
 Copy of a sewer bill showing the site address; or
 Copy of your paid application to connect to sewer.
Section B—My food establishment will have a septic system.
Attach either:
 Copy of the On-Site Sewage Development Application approval for your proposal; or
 Copy of the Large On-Site Sewage System (LOSS) approval for your proposal.
Additional information about Large On-Site Sewage Systems (LOSSs) can be found at
www.doh.wa.gov/CommunityandEnvironment/WastewaterManagement/LOSSProgram
Frequently Asked Questions
What if the building I want to use already has a septic system?
To get approval to an existing system you need to do all of the following:
 Hire a licensed designer or engineer (see www.tpchd.org/designers) to complete our Onsite Sewage
Development application packet.
 Have a satisfactory Operation and Maintenance (O&M) inspection within the last year.
 Have a current record drawing on file. If a current record drawing is not available, your septic
professional must create one.
What if I’m proposing a new building that needs a septic system?
Any time you use a septic system for a business you must work with a licensed designer or engineer. They will
design a system that meets your needs and is safe to use. The designer or engineer will complete our On-Site
Sewage Development application packet and work with us to approve the septic system. See the On-Site
Sewage System Application Process fact sheet for more information on the process.
Have questions about septic system requirements or want additional information?
Call the On-Site Septic System line at (253) 798-6470. To guarantee staff availability, please call to schedule
an appointment.
Information submitted is subject to Public Records Act, Chapter 42.56 RCW.
Food & Community Safety
3629 South D Street, MS 1059, Tacoma, WA 98418
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Food Establishment Application
Plan Review Validation
 Change of Ownership Sale/Opening Date _________________________________
Facility Information
Facility Name __________________________________________________________
Facility Address ________________________________________________________
City
State
Zip _____________
Facility Phone _________________________________________________________
Parcel Number of Facility _______________________________________________
Commissary Address ___________________________________________________
(if applicable)
City
State
Zip _____________
(commissary)
Parcel Number of Commissary __________________________________________
(if applicable)
Plan Review/Contact Information (for correspondence)
 Same as owner
Contact Name _________________________________________________________
Contact Mailing Address _________________________________________________
City
State
Zip _____________
Contact Phone ________________________________________________________
Contact Email _________________________________________________________
How would you like your plan review correspondence sent?
 Email
 Mail
Owner Information
Corporation Name ______________________________________________________
Individual Name(s) ______________________________________________________
UBI Number (include copy of business license) __________________________________
Owner Address ________________________________________________________
City
State
Zip _____________
Owner Phone _________________________________________________________
Owner Email __________________________________________________________
Do you own other establishments in Pierce County?
 Yes
 No
Consult By:
If so, please list: _______________________________________________________
_____________________________________________________________________
Where would you like operating permit correspondence and invoices sent?
 Facility
 Owner
All applications must be submitted before 4 p.m.
Information submitted is subject to Public Records Act, Chapter 42.56 RCW.
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Facility Name and Address ______________________________________________________________________
Permit ______________________________
Permit ________________________________
Hours of Operation
Hours of Operation
 Annual
 Open 24 hours/All Day
 Seasonal
 Open 24 hours/All Day
Sun ________________
to
Sun _________________ to
Mon ________________
to
Mon _________________ to
Tues _______________
to
Tues ________________ to
Wed ________________
to
Wed _________________ to
Thurs _______________
to
Thurs _______________ to
Fri _________________
to
Fri __________________ to
Sat _________________
to
Sat __________________ to
 Annual
 Seasonal
Permit ______________________________
Permit ________________________________
Hours of Operation
Hours of Operation
 Annual
 Open 24 hours/All Day
 Seasonal
 Open 24 hours/All Day
Sun ________________
to
Sun _________________ to
Mon ________________
to
Mon _________________ to
Tues _______________
to
Tues ________________ to
Wed ________________
to
Wed _________________ to
Thurs _______________
to
Thurs _______________ to
Fri _________________
to
Fri __________________ to
Sat _________________
to
Sat __________________ to
 Annual
 Seasonal
Dates of operation, if seasonal ______________________________________________________________________
st
st
Annual operating permits expire January 31 of each year. All permit fees are due on or before February 1 of each year.
A 25% late fee will be applied on all accounts 1-30 days late, a 50% late fee on all accounts 31-60 days late and will then
be subject to closure 60+ days late.
Owner Signature
Date
HEALTH DEPARTMENT USE ONLY
Permit Validation
Information submitted is subject to Public Records Act, Chapter 42.56 RCW.
Food & Community Safety
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Plan Review Questions
Facility Name ____________________________________________________________________________
1. Provide a description of your project.
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
2.  Yes
 No
Will facility stay open during the construction/remodel?
If yes, when will the work occur and how will food and food preparation surfaces be protected from
construction debris?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
3.  Yes
 No
Will you offer catering? If yes, you must submit a Catering Questions form.
4.  Yes
 No
Will you offer off-site food delivery?
5.  Yes
 No
Will alcoholic beverages be served? (Must include on menu)
6.  Yes
 No
Is there customer seating inside the facility?
How many seats are in the facility—including the bar and lounge? _________________
7.  Yes
 No
Is there customer seating outside the facility?
How many seats are outside the facility? _____________________________________
8.  Yes
 No
If you have seating, is your restroom accessible to customers without passing through
food preparation or food storage areas?
9.  Yes
 No
Do you have to go outside to access any food storage, equipment, cooking or
preparation areas? (All locations must be clearly marked on floor plans)
10. Where will chemicals like cleaning products be stored?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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11. Where will employee belongings be stored?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
12.  Yes
 No
Is all lighting above food preparation, storage and service areas shatterproof or
covered? (Required)
13.  Yes
 No
Are all ceilings above food preparation or service areas, including kiosks, finished and
closed or with a drop or suspended ceiling? Open ceilings with exposed ductwork,
conduits and piping are not allowed.
14.  Yes
 No
Will any food be self-service?
If yes, list food and how you will prevent contamination:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
15.  Yes
 No
Are all food and single-service items protected from customer contamination by a
sneeze guard? This includes self-service condiment bars, salad bars, buffet lines,
espresso counters and all other food preparation areas.
16.  Yes
 No
Is a three-compartment sink with attached drainboards on both sides provided?
(Required)
17.  Yes
 No
Is each compartment of the three-compartment sink large enough to submerge and
wash all equipment?
18.  Yes
 No
Do all sinks, including three-compartment sinks and food preparation sinks, have basins
with rounded corners? (Required)
19.  Yes
 No
Can you completely fill two compartments of the three-compartment sink with hot water
without the temperature dropping below 100°F?
20.  Yes
 No
Does your menu include fresh fruit and vegetable items (like lemons, limes, onions,
tomatoes, potatoes, lettuce or berries)?
21.  Yes
 No
 N/A
If your menu includes fresh fruit and vegetable items, is an indirectly drained
food preparation sink with an attached drainboard provided? (Required)
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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22.  Yes
 No
Will you prepare raw meat or seafood items?
If yes, list:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
23.  Yes
 No
 N/A
If raw meat or seafood items are prepared, is a second indirectly drained food
preparation sink with an attached drainboard provided?
24.  Yes
 No
Are 12” high splash guards installed on both sides of all handwash sinks?
25.  Yes
 No
Are 12” high splash guards installed between all sinks that are less than 18” apart?
26.  Yes
 No
Are soap and paper towel dispensers installed inside the splash guard area at all
handwash sink locations?
27.  Yes
 No
Are all handwash sink basins at least 10” long by 10” wide and 5” deep?
28.  Yes
 No
Do you have a mop sink? (Required)
29.  Yes
 No
Is the mop sink located so food and equipment are not contaminated when used?
30.  Yes
 No
Does the mop sink have a vacuum breaker installed?
31.  Yes
 No
 N/A
Are all ice machines, ice bins, dishwashers, food preparation sinks, hot wells,
drip trays, espresso machines, beer taps and dipper wells indirectly drained
with an air gap? (Buckets are not allowed)
32.  Yes
 No
 N/A
If a soda fountain system is used, is a reduced pressure backflow assembly
(RPBA) installed and tested?
33.  Yes
 No
Is all equipment commercial grade, NSF or UL-S?
34.  Yes
 No
Will any food be stored or prepared at another location?
If yes, list name and address where food will be stored or prepared:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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35.  Yes
 No
Will any food be cooked or hot held overnight?
If yes, list:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
36.  Yes
 No
Will there be any cooking or food preparation outside? (All locations must be clearly
marked on floor plans)
37.  Yes
 No
Will any food of animal origin be undercooked at the customer’s request (like steak,
eggs, hamburger)?
If yes, list:
_____________________________________________________________________________________
_____________________________________________________________________________________
38.  Yes
 No
Will any food be smoked as a method of food preservation rather than flavor
enhancement? (Used to preserve or change a food so it no longer requires
refrigeration)
39.  Yes
 No
Will any food be cured?
40.  Yes
 No
Will any food additives be used to preserve or change a food so it no longer needs
to be refrigerated?
41.  Yes
 No
Will a display tank for molluscan shellfish (like clams or oysters) be used?
42.  Yes
 No
Will custom processing of animals for a customer’s personal use as food and not
for sale or service in a food establishment (like deer) be offered?
43.  Yes
 No
Will any food be grown specifically for sale or service in the food establishment (like
sprouting)?
44.  Yes
 No
Will any food be vacuum packaged or reduced oxygen packaged?
If you answered yes to any question 38–44, you must submit a Variance Application, fees and
supplemental forms.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Equipment List:
Qty
# Item Name
1. Freezer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
2. Refrigerator 8x8 walk-in . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
3. Rice cooker. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
4. Deep fryer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
5. Char-Broiler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
6. Gas range. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
7. Wok. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
8. Work table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 . . . . . . . .
9. 3-compartment dish wash sink (with 2 drainboards). . . . . . 1 . . . . . . . .
10. Dishwasher. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
11. Shelving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 . . . . . . . .
12. Refrigerator sandwich prep. . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
13. 1-compartment produce food prep sink (with drainboard). .1 . . . . . . . .
14. Mop sink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
15. Hot water heater . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
16. Ice machine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
17. Soda pop fountain dispenser. . . . . . . . . . . . . . . . . . . . . . . .1 . . . . . . . .
18. Handwash sink wall mount . . . . . . . . . . . . . . . . . . . . . . . . . 4 . . . . . . . .
19. Handwash sink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
20. Cash register. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
21. Coffee maker. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
22. Hood ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
23. Food warmer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
24. Refrigerator 2 door beverage cooler. . . . . . . . . . . . . . . . . . 1 . . . . . . . .
25. Splashguards 12” stainless steel . . . . . . . . . . . . . . . . . . . . 5 . . . . . . . .
26. Employee storage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . .
27. 1-compartment raw meat/seafood food prep sink . . . . . . . 1 . . . . . . . .
(with drainboard)
1. One floor plan must be submitted with the name and address of establishment, contact person and phone number.
E
2. Each plan must be drawn to scale (no smaller than ¼" = 1') and show in detail the following:
a. Number, type and location of all sinks and drainboards.
b. Refrigeration and cooling equipment.
c. Food preparation and service areas.
d. Employee restrooms.
e. Customer restrooms (required if you have indoor or outdoor seating).
f. Dry goods storage area (show detail of shelving area and describe type of shelving).
g. Employee storage (required).
h. Service, bus or wait areas.
3. All equipment must be labeled on the floor plan and correspond to the equipment list.
15
1
11
6
5
2
11
11
22
18
25
17
21
18
25
23
8
12
16
4
11
19
7
SA
M
3
8
Scale ¼” = 1'
PL
Facility Name: John Doe’s Diner
Facility Address: 123 Main Street, Tacoma, WA 98111
Contact Person: John Doe
Contact Phone: (253) 888-7777
Make
Model
Ice Line. . . . . . . . . . . . . . . F-158Z4
ACME. . . . . . . . . . . . . . . . R-789WI
ACME. . . . . . . . . . . . . . . . CR-543
ACME. . . . . . . . . . . . . . . . DF-876
ACME. . . . . . . . . . . . . . . . CB-123
GAPP . . . . . . . . . . . . . . . . GR-332
ACME. . . . . . . . . . . . . . . . CW-3323
ACME. . . . . . . . . . . . . . . . EQ-4LOC
ACME. . . . . . . . . . . . . . . . S-3CWD
GAPP . . . . . . . . . . . . . . . . DW-1234
ACME. . . . . . . . . . . . . . . . EQ-3S
GAPP . . . . . . . . . . . . . . . . R-SP1
ACME. . . . . . . . . . . . . . . . S-FPWD
ACME. . . . . . . . . . . . . . . . S-MOP
GAPP . . . . . . . . . . . . . . . . HW-123G
GAPP . . . . . . . . . . . . . . . . IM-987
ACME. . . . . . . . . . . . . . . . SP-5000
S-H
PORCLEAN . . . . . . . . . . . S-HWM
PORCLEAN. . . . . . . . . . . S-POR100
POS . . . . . . . . . . . . . . . . . CR-5582
GAPP . . . . . . . . . . . . . . . . CM-37475
GAPP . . . . . . . . . . . . . . . . EQ-HV200
ACME. . . . . . . . . . . . . . . . EQ-FW1000
GAPP . . . . . . . . . . . . . . . . R
R-200BC
ACME. . . . . . . . . . . . . . . . SG-412
ACME. . . . . . . . . . . . . . . . ES-6FTL
ACME. . . . . . . . . . . . . . . . S-FPWD
25
8
27
20
10
9
8
11
26
13
25
18
14
24
G:\libshare\Envision\UserFiles\Food\Plan Review\FoodFloorPlan.25_1.vsd
1/13
Equipment List
Facility Name ____________________________________________________________________________
List all food service equipment, including make and model numbers. Examples include, but are not limited to,
refrigerators, sinks, stoves, ovens, steam tables, blenders, ice machines and countertop appliances. If make
and model number cannot be found, a picture of the equipment is required.
All equipment ID numbers must correspond to location on floor plan. Equipment must be commercial grade
and meet ANSI standard (NSF, ETL or UL Sanitation listed). Only one item per line.
ID #
Kind of Equipment
Make
Model #
1
Refrigerator 8x8 walk-in
ACME
R-789WI
2
Ice machine
GAPP
IM-987
3
Rice cooker
ACME
CR-543
4
3-compartment dish wash sink (with 2 drainboards)
ACME
S-3CWD
 The equipment list is provided on the floor plan instead of on this form.
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Please add a second page if needed.
Food & Community Safety
3629 South D Street MS 1059, Tacoma WA 98418
Page 1 of 1
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(253) 798-4711
Finish Schedule
Facility Name _____________________________________________________________________________________
Provide the materials used for all floors, walls, coving and ceilings.
•
All bare wood surfaces (doors, trim, counters, shelves, cabinets, etc.) must be painted or sealed.
•
Floors must be constructed of smooth, easily cleanable, non-absorbent material.
•
Coving must be installed at all wall/floor junctions.
•
Walls must be constructed of smooth, easily cleanable, non-absorbent materials. Fiber Reinforced Plastic (FRP) or
similar waterproof material is recommended on wall surfaces behind sinks and areas exposed to moisture.
•
Ceilings above the kitchen, lounge, wait and service areas must be constructed of smooth, easily cleanable, nonabsorbent materials. Unfinished ceilings with exposed ductwork, conduits and piping are not allowed.
•
Unsealed acoustical ceiling tiles are not allowed. Vinyl covered ceiling tiles such as vinyl rock or other washable
surfaces are allowed. All lighting over food preparation, handling and storage areas must have a cover or shatterproof
bulbs. All insulation must be covered by a cleanable material.
Sample Finish Schedule
Floors
Coving
Walls
Ceiling
Counters
Kitchen
Wait Area
Lounge
Dining Area
Bathrooms
vinyl tile
6" rubber base
FRP
vinyl tile
4" rubber base
painted gypsum board
vinyl rock
laminate
sealed concrete
4" rubber base
varnished wood
Armstrong VL tiles
granite
carpet
4" rubber base
painted gypsum board
painted gypsum board
n/a
ceramic tile
ceramic tile
painted gypsum board
painted gypsum board
n/a
Shelving
Lighting
Refrigerators: stainless steel shelves. Dry storage: painted wood. Liquor storage: varnished wood.
painted gypsum board
laminate
Bar lights are shatterproof bulbs. All kitchen lights have covers.
Finish Schedule
 Included on floor plans
Floors
Coving
Walls
Ceiling
Counters
Kitchen
Wait Area
Lounge
Dining Area
Bathrooms
Shelving
Lighting
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Finish Schedule.docx
(253) 798-6460
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Page 1 of 1
Menu
Provide a copy of your menu. Include all food and beverages you will serve. If the facility is a grocery store
serving only fruits, vegetables or commercially prepackaged food, a list of goods sold may be submitted in
place of the menu. Be sure to include specials and seasonal items. Only food and beverages listed may be
served. Include copies of all menus you will use including bar menus, fresh sheets, table tops or menu boards.
If a menu board will be used, provide photographs of the menu showing all food and beverages listed. All
menu items must be readable in photographs.
A consumer advisory is required for all food of animal origin that are offered raw, undercooked or cooked to the
customer’s specification. Be sure all menu items requiring a consumer advisory are clearly identified and
remind the patron that consuming these foods may result in foodborne illness.
Sample Menu
John Doe’s Diner
Breakfast
Pancakes ........................................... $2.00
Eggs*, hash browns and toast ............ $3.00
Oatmeal .............................................. $2.00
Lunch
Ham Sandwich ................................... $3.00
Beef Stew ........................................... $3.00
Rib Eye Steak* ..................................$10.00
Dinner
Prime Rib* .........................................$10.00
Shrimp Pasta .....................................$10.00
Deluxe Cheeseburger* ......................$10.00
Chicken Salad ...................................$10.00
Salads
Mixed Greens ...................................... $3.00
Romaine.............................................. $3.00
Caesar* ............................................... $3.00
Beverages
Fountain Beverages
Large ................................................... $3.00
Medium ............................................... $2.00
Small ................................................... $1.00
Coffee ................................................. $1.00
Tea...................................................... $1.00
*These menu items are served raw, undercooked or cooked to your specification.
Consuming raw or undercooked food may increase your risk of foodborne illness.
Food & Community Safety
3629 South D Street MS 1059, Tacoma WA 98418
Page 1 of 1
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(253) 798-4711
Food Sources
Facility Name ____________________________________________________________________________
All food and beverage suppliers you use must be listed below. Please check the boxes of the common
suppliers you use and add the name and phone number of any of your suppliers that are not already listed.













Name of Supplier
Phone Number
Boyd’s Coffee
Cash N Carry
Charlie’s Produce
Coke
Costco
Costco-Business Center
Food Services of America
Franz Bakery
Pepsi
Restaurant Depot
Sam’s Club
Sunfood Trading
Sysco
(800) 545-4077
(253) 472-6879
(206) 625-1412
(800) 647-2653
(253) 475-5595
(253) 719-1950
(425) 251-9100
(206) 682-2244
(206) 255-0714
(253) 922-4704
(253) 333-1026
(206) 682-8823
(206) 721-1777
_______________________________________
_______________________________
_______________________________________
_______________________________
_______________________________________
_______________________________
_______________________________________
_______________________________
_______________________________________
_______________________________
_______________________________________
_______________________________
_______________________________________
_______________________________
_______________________________________
_______________________________
Food & Community Safety
3629 South D Street MS 1059, Tacoma WA 98418
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(253) 798-4711
Food Preparation Steps
Provide the food preparation steps for all menu items. Include how each menu item is obtained, stored,
prepared, cooked, cooled and kept hot before serving. Menu items that are prepared in an identical way may
be grouped together.
Examples:
BBQ Beef/Pork – beef and pork are delivered frozen and stored in the walk-in refrigerator to thaw. After the
beef and pork are thawed, they are marinated in our special sauce in the walk-in refrigerator overnight. Meats
are then cooked on the smoker. After smoking, the beef and pork are shredded and mixed with our BBQ sauce
and cooled in hotel pans at 2 inch food depth in the walk-in refrigerator. After meats are cooled to 41°F, they
are covered with plastic wrap. Meats are reheated in the steamer as needed and kept in the front area steam
table until served. Leftover items are cooled in the walk-in refrigerator at 2 inch food depth uncovered.
All Hamburgers – patties are purchased frozen. Frozen patties are placed on grill once ordered. Hamburger
patties are not cooked in advance.
Bubble Tea – tapioca pearls are purchased dehydrated. Two cups of tapioca pearls are cooked on stove in
boiling water for 30 minutes. Once tapioca pearls are soft, they are placed in a colander to drain and then
placed at 2 inch food depth uncovered in the walk-in refrigerator to cool. The next day cold tapioca pearls are
placed in under counter refrigerator by bubble tea wrapper. Flavors are mixed and tapioca pearls are added
per customer order.
Chicken Salad – raw chicken is purchased frozen and thawed in the walk-in refrigerator. Chicken is marinated
overnight in the walk-in refrigerator. Chicken is cooked on char-broiler, cut into small pieces and placed on
sheet pan at 2 inch food depth to cool in the walk-in refrigerator. After chicken has cooled to 41°F, the chicken
is portioned and wrapped. Portioned chicken is kept in the preparation refrigerator until ordered. Chicken is
mixed with greens and salad toppings per order. All salad greens are rinsed each morning in the food
preparation sink and stored in the preparation refrigerator.
Ham/Turkey/Roast Beef Sandwiches – ham, turkey and roast beef are purchased pre-cooked. Meat is sliced
daily, portioned, and placed in the preparation refrigerator. All fruits and vegetables are rinsed each morning in
the food preparation sink and stored in the preparation refrigerator. Sandwiches are made to order and served
cold or heated on panini grill.
Shrimp Pasta – shrimp is purchased pre-cooked and frozen. Shrimp is thawed in the walk-in refrigerator.
Pasta is par-cooked on stove and cooled at 2 inch food depth uncovered in the walk-in refrigerator. Once
cooled to 41°F, the shrimp and pasta are portioned, bagged and stored in the preparation refrigerator. When
ordered by customer, portioned pasta and shrimp are sautéed on stove-top.
Food & Community Safety
3629 South D Street MS 1059, Tacoma WA 98418
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(253) 798-4711
Waste Disposal
Facility Name _______________________________________________________
Garbage
Name of the Company
______________________________________________________________
Size and Type of Container
______________________________________________________________
Frequency of Pick-Up
______________________________________________________________
Location of Container
______________________________________________________________
Distance from Building
______________________________________________________________
Waste Oil
Name of the Company
______________________________________________________________
Size and Type of Container
______________________________________________________________
Frequency of Pick-Up
______________________________________________________________
Location of Container
______________________________________________________________
Distance from Building
______________________________________________________________
Recycling
Name of the Company
______________________________________________________________
Size and Type of Container
______________________________________________________________
Frequency of Pick-Up
______________________________________________________________
Location of Container
______________________________________________________________
Distance from Building
______________________________________________________________
Food & Community Safety
3629 South D Street MS 1059, Tacoma WA 98418
f:\libshare\f&csafe\admin\forms\plan review\waste disposal.docx Rev. 12/13
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(253) 798-4711
Agency Resource List
Tacoma-Pierce County Health Department
3629 South D Street, Tacoma, WA 98418
On-site sewage review ................................................................................................................ (253) 798-6470
Water and well review ................................................................................................................. (253) 798-6470
Food establishment, school and pool review ............................................................................... (253) 798-6460
Washington State Department of Agriculture (WSDA)
1111 Washington Street Southeast, Olympia, WA 98504
Wholesale licensing, cottage industry .......................................................................................... (360) 902-1876
United States Department of Agriculture (USDA)
Wholesale licensing, meat/poultry ............................................................................................... (888) 674-6854
Federal Food and Drug Administration (FDA)
Wholesale licensing, processed food ........................................................................................... (888) 463-6332
Tax and License
Contacts for tax and licensing requirements for general business licenses, liquor licenses, business taxes,
property taxes, and occupational taxes
Washington State Department of Revenue
3315 South 23rd Street, Suite 300, Tacoma, WA 98405
Unified Business Identifier (UBI) number, retail sales, business and occupation tax ........ (253) 382-2000
Department of Labor and Industries
950 Broadway, Room 200, Tacoma, WA 98402
Industrial insurance and medical aid ................................................................................ (360) 902-4817
Safety inspections ............................................................................................................ (253) 596-3800
Electrical plan review ....................................................................................................... (360) 902-5246
Mobile unit plan review..................................................................................................... (360) 902-5222
Employment Security Department
1301 Tacoma Avenue South, Tacoma, WA 98402
Unemployment Insurance ................................................................................................ (253) 593-7300
Internal Revenue Service
Washington Plaza Building, 1201 Pacific Avenue, Tacoma, WA 98402
Federal unemployment tax, social security, federal excise tax ............ (253) 428-3518 or (800) 829-1040
Food & Community Safety
3629 South D Street, MS 1059, Tacoma, WA 98418
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Page 1 of 4
Washington State Liquor Control Board
3000 Pacific Avenue Southeast, Olympia, WA 98504
Liquor licenses ................................................................................................................. (360) 664-1600
6240 Tacoma Mall Boulevard, Suite 208, Tacoma, WA 98409
Special occasion permits, banquet permits ...................................................................... (253) 471-5200
Office of Secretary of State Corporation Division
Republic Building, 801 Capitol Way South, Olympia, WA 98501
Registration of firm or corporate name ............................................................................. (360) 725-0377
Washington State Department of Licensing
405 Blake Lake Boulevard Southwest, Olympia, WA 98502
Statewide business license information, trade name registration ..................................... (360) 902-3900
Pierce County Assessor-Treasurer
2401 South 35th Street, Suite 142, Tacoma, WA 98409
Parcel number information, personal property tax information.......................................... (253) 798-6111
Pierce County Auditor
2401 South 35th Street, Room 20, Tacoma, WA 98409
Unincorporated Pierce County business licenses............................................................. (253) 798-7427
Recycling and Garbage Service
LeMay Enterprises/Lakewood/Pierce County Refuse
Anderson Island, DuPont, Eatonville, Graham, Lakewood, Parkland, Roy, Spanaway, Steilacoom,
Puyallup zip codes 98373 (South of 112th Street) and 98375
4111 192nd Street East, Tacoma, WA 98446 .................................................................... (253) 537-8687
Murrey’s/American/DM Disposal
Bonney Lake, Browns Point, Buckley, Carbonado, Edgewood, Fife, Gig Harbor, Key Peninsula, Milton,
Orting, Purdy, South Prairie, Sumner, Wilkeson, Puyallup zip codes 98371, 98372, 98373 (North of 112th
Street) and 98374
4822 70th Avenue East, Fife, WA 98424........................................................................... (888) 806-7048
University Place Refuse/Westside Disposal
Fircrest, University Place
2815 Rochester Road West, Tacoma, WA 98466 ............................................................ (253) 564-3212
City of Tacoma Solid Waste Management
Tacoma
3510 South Mullen Street, Tacoma, WA 98466................................................................ (253) 591-5543
Town of Ruston
Ruston
950 Pacific Avenue, Suite 720, Tacoma, WA 98402 ........................................................ (253) 759-3544
Food & Community Safety
3629 South D Street, MS 1059, Tacoma, WA 98418
f:\libshare\f&csafe\admin\forms\plan review\agency resource list.docx
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Page 2 of 4
Waste Oil Companies
Darling International
2041 East Marc Street, Tacoma, WA 98421 .................................................................... (253) 572-3922
Baker Commodities
5795 South 130th Place, Seattle, WA 98178..................................................................... (206) 243-7387
General Bio Diesel
6333 1st Avenue South, Seattle, WA 98108 ..................................................................... (206) 932-1600
Building Departments
Contacts for zoning and building occupancy requirements, sewer-grease traps/interceptors, other building
requirements
Auburn
25 West Main Street, Auburn, WA 98002 ......................................................................... (253) 931-3000
Bonney Lake
9002 Main Street East, Bonney Lake, WA 98391............................................................. (253) 862-8602
Buckley
933 Main Street, Buckley, WA 98321 ............................................................................... (360) 829-1921
Carbonado
818 8th Avenue, Carbonado, WA 98323 ........................................................................... (360) 829-0125
DuPont
1700 Civic Drive, DuPont, WA 98327............................................................................... (253) 964-8121
Eatonville
201 Center Street West, Eatonville, WA 98328 ................................................................ (360) 832-3361
Edgewood
2224 104th Avenue East, Edgewood, WA 98371 .............................................................. (253) 952-3299
Fife
5411 23rd Street East, Fife, WA 98424 ............................................................................. (253) 922-2489
Fircrest
115 Ramsdell Street, Fircrest, WA 98466 ........................................................................ (253) 564-8901
Gig Harbor
3510 Grandview Street, Gig Harbor, WA 98335 ............................................................... (253) 851-8136
Food & Community Safety
3629 South D Street, MS 1059, Tacoma, WA 98418
f:\libshare\f&csafe\admin\forms\plan review\agency resource list.docx
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Page 3 of 4
Lakewood
6000 Main Street, Lakewood, WA 98499 ......................................................................... (253) 512-2261
Milton
1000 Laurel Street, Milton, WA 98354.............................................................................. (253) 922-8733
Orting
110 Train Street Southeast, Orting, WA 98360 ................................................................ (360) 893-2219
Pacific
100 3rd Avenue Southeast, Pacific, WA 98047 ............................................................... (253) 929-1112
Puyallup
333 South Meridian, Puyallup WA 98371 ............................................ (253) 841-4321 or (253) 841-5482
Pierce County Planning and Land Services (PALS)
2401 South 35th Street, Tacoma, WA 98409 ....................................... (253) 798-7290 or (253) 798-7210
Roy
216 McNaught Street, Roy, WA 98580 ............................................................................ (253) 843-1113
Ruston
5117 North Winnifred, Ruston, WA 98507........................................................................ (253) 759-3544
South Prairie
121 Northwest Washington Street, South Prairie, WA 98385 ........................................... (360) 897-8878
Steilacoom
1030 Roe Street, Steilacoom, WA 98388 ......................................................................... (253) 581-1912
Sumner
1104 Maple Street, Sumner, WA 98390 ........................................................................... (253) 299-5530
Tacoma
747 Market Street, Suite 345, Tacoma, WA 98402 ............................. (253) 591-5015 or (253) 591-5030
University Place
3715 Bridgeport Way West, University Place, WA 98466
Building Inspection ........................................................................................................... (253) 460-2543
Planning ........................................................................................................................... (253) 566-5656
Wilkeson
540 Church Street, Wilkeson, WA 98396 ......................................................................... (360) 829-0790
Food & Community Safety
3629 South D Street, MS 1059, Tacoma, WA 98418
f:\libshare\f&csafe\admin\forms\plan review\agency resource list.docx
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Rev. 10/14
Page 4 of 4
Mobile Unit Requirements
Mobile trucks, trailers and carts require additional information to obtain approval. To avoid a delay in the approval of
your application be sure to review the following information and answer the attached questions.
Before applying for an annual permit, find out if a Temporary Food Establishment permit will meet your needs. Check
out www.tpchd.org/tempfoodpermit or call (253) 798-4709 for more information.
General Requirements for Mobile Food Units
All mobile units must have a commissary kitchen. The commissary kitchen is an approved food establishment where
food is stored, prepared, portioned or packaged to be served somewhere else. The mobile unit must return to the
commissary kitchen each day. Use of a commissary kitchen outside of Pierce County is not allowed. Be sure to complete
the Commissary Kitchen Agreement form.
The commissary kitchen must provide the following:
•
•
•
•
•
•
•
•
Potable water
Cooking equipment (as necessary)
Mop sink
Restrooms
3-compartment sink for dishwashing
Garbage disposal
Food preparation sinks (as necessary)
Backup refrigeration (as necessary)
Mobile units must be clearly marked with the name of the food establishment in a location visible to customers.
All food, equipment, utensils, paper products, water tanks and cleaning supplies must be stored on the mobile food unit
or in the commissary kitchen. No additional tables, storage or cooking equipment (smoker, barbeque) are allowed off
the frame of the mobile food unit.
A garbage container must be provided for waste generated by the mobile food unit operation.
Mobile food units must maintain their mobility and return to the commissary kitchen daily for storage and cleaning.
Alternative servicing locations may be allowed but must be approved in advance by Tacoma-Pierce County Health
Department.
A copy of the mobile food unit approval letter must be kept with the mobile food unit and be available for the inspector.
Food preparation (including, but not limited to, cutting, chopping, slicing or similar food preparation activity) will not be
allowed on the mobile unit and must occur at the commissary.
Mechanical refrigeration is required for all food that must be kept cold. Food that must be kept cold for safety must be
kept at 41°F or below. Thermometers must be visible in all refrigeration units. It is required to pre-chill refrigeration
units prior to loading food.
One ice chest is allowed for storage of beverages that do not require refrigeration.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Equipment used to keep food hot must maintain 135°F or above. Mechanical units are required, either powered by
propane, electricity or generators. It is required to pre-heat hot holding units prior to loading food.
All potentially hazardous food that is kept hot must be served the same day. Cooling and reuse of leftover hot food is
not allowed. Hot food must be discarded at the end of each day.
Equipment for reheating must rapidly reheat food within one hour. Hot holding of reheated food is not recommended.
Reheating “to order” is a safer method and may be required.
Barriers or dividers must be provided to separate customers from grills, steam tables and other hot or dangerous
equipment.
Condiments must be served in single-service packages or squeeze bottles. If condiments are not available in single
service packages or cannot be served in bottles, they may be served in bulk. Condiments served in bulk must be
protected by a sneeze guard and must not require refrigeration.
All food must be protected from contamination. Work areas, food and single-service items must be protected from
customer contamination by sneeze guards, dome lids or other approved means. If a vertical sneeze guard is used, it
must be at least 60 inches high (measured from the ground).
Detailed preparation steps are needed for all food items. Include what food preparation and handling occurs at the
commissary kitchen and what occurs at the sales site. Be sure this information is included with your Food Preparation
Steps.
A handwash sink must be provided. The handwash sink basin size must be at least 10 inches by 10 inches by 5 inches deep.
Handwash sinks must be easily accessible and cannot be located underneath counters or in locations that make access
difficult. If the sink is installed on a slide-out drawer it must be locked in an open position when food is prepared or served.
A hot water heater must be installed and able to provide hot water (100°F or above) to all sinks.
The water system must have a mechanical pump capable of pressurizing both the hot and cold water systems to 15 psi.
The pump must turn on and off automatically. Use of a pump switch each time the system is used is not permitted.
Fresh water tanks and all piping/tubing must be made of food grade materials.
Food grade hoses must be used to fill fresh water tanks.
The connection to the wastewater tank must be easy to connect/disconnect and must not leak.
All sink basins must have rounded corners to allow for easy cleaning.
The number of menu items may be restricted due to mobile food unit size limitations.
In addition to Tacoma-Pierce County Health Department plan review and permitting requirements, there may be other
permits you are required to have before opening your business. Please see the Agency Resource List.
•
Local building officials may require you to apply for a “land use” permit for your sales site(s). Contact the city or
jurisdiction where you want to place your mobile unit.
•
Fire Department approval and permit is required if you will be using liquid propane, charcoal, wood or oil frying
equipment.
•
State and local business licenses are required.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Specific Requirements for Occupied Mobile Truck/Trailer
Food establishment where operator will be inside the unit
The fresh water tank must be at least 35 gallons or larger.
The wastewater tank must be at least 42 gallons and 15% larger than the fresh water tank.
A 3-compartment sink with attached drainboards on both ends is required. The sink compartments should be large
enough to submerge and wash all equipment used on the mobile truck. Attached drainboards should be the size of a
sink compartment.
The hot water heater must be large enough to completely fill two compartments of the 3-compartment sink with hot
water (100°F) without the temperature dropping below 100°F.
Cooking of raw meat is restricted to thin food such as hamburger patties. Cooking of raw meat thicker than one inch is
not allowed.
Ventilation hoods are required for any cooking equipment that produces grease. If deep fryers are used, a tight fitting,
heat resistant cover shall be locked in place for safe transport of hot grease.
Obtain Labor and Industries inspection and seal of
approval prior to your plan review by Health
Department (black label affixed to the outside of the
vehicle.) All occupied vehicles (commercial coaches,
trucks, trailers) must obtain approval from Washington
State Department of Labor and Industries. Labor and
Industries regulations govern the safety of design and
the installation of plumbing, heating and electrical
equipment. Contact the Labor and Industries Plans
Examiner at (360) 902-5222 for more information.
Labor and Industries not determine the number or type of equipment you must install for food establishment
approval. Please call (253) 798-4711 for a consultation with Tacoma-Pierce County Health Department to determine
your specific equipment needs.
Pictures help speed up your review. If the mobile unit is already built, provide photographs of the inside, outside, all
equipment and Washington State Department of Labor and Industries sticker.
If you have any questions about the plan review process, check out www.tpchd.org/planreview or call (253) 798-4711
for more information.
Specific Requirements for Unoccupied Mobile Truck/Trailer
Food establishment where operator will be outside the unit
The fresh water tank must be 5 gallons or larger. Buckets are not allowed.
The wastewater tank must be 6 gallons or 15% larger than the fresh water tank. Buckets are not allowed.
Juice extractors and blenders are not allowed.
Raw meat or seafood is not permitted on an unoccupied mobile truck or trailer unless sold in unopened packages.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Specific Requirements for Mobile Cart
Food establishment that can be pushed by a single person to move between locations
The cart body size is limited to 3 feet by 6 feet with two wing extensions not longer than 18 inches each. Local
jurisdictions may require the cart dimensions to be smaller. Please check with the jurisdiction where you want to sell
your product before purchasing or building the cart.
Juice extractors and blenders are not allowed.
Raw meat or seafood is not permitted on a mobile cart unless sold in unopened packages.
Reusable utensils (i.e., tongs, spoons, etc.) must be washed and sanitized at the commissary. Extra clean and sanitized
utensils must be kept on the cart. A sanitary container for clean utensils and a separate container for soiled utensils
must be provided.
The fresh water tank must be 5 gallons or larger. Buckets are not allowed.
The wastewater tank must be 6 gallons or 15% larger than the fresh water tank. Buckets are not allowed.
Specific Requirements for Selling Only Pre-Packaged Food
Mobile unit that sells unopened commercially pre-packaged food items requiring refrigeration
A handwash sink is not required on the mobile unit.
Sampling is not allowed.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Mobile Unit Questions
Facility Name ______________________________________________________________________________________
1.  Yes  No
Is all equipment permanently attached or mounted to the cart, truck or trailer?
Detached preparation tables, grills and water tanks are not allowed.
2.  Yes  No
Will the mobile unit operate on a route?
3.  Yes  No
Will you have more than one sales site? If yes, how many?__________________________________
4. What are the mobile unit hours of operation? _________________________________________________________
______________________________________________________________________________________________
5.  Yes  No
Is the sales site restroom available during all hours of operation?
6.  Yes  No
Is a key required to access the sales site restroom?
7.  Yes  No
Do you intend to provide seating? If yes, how many seats? __________________________________
If yes, customer access to restrooms is required.
8.  Yes  No
Is the mobile unit moveable?
9.  Yes  No
I understand the mobile unit must return to the commissary kitchen daily.
10.  Yes  No
Have a floor plan and equipment list been submitted for the commissary kitchen?
11.  Yes  No
Have a floor plan and equipment list been submitted for the mobile unit?
12.  Yes  No
Are pictures of the mobile unit included?
13. How will you display the menu? Check all that apply.  Sandwich board  Paper menu  Menu display
14. List all cold beverages and describe where they will be kept cold. _________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
15.  Yes  No
Will any items be served raw or undercooked?
16.  Yes  No
Will any raw meat, seafood or eggs be cooked on the mobile unit?
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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17. List any raw items and how they are prepared. ________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
18. Describe how condiments will be served to the public. __________________________________________________
______________________________________________________________________________________________
19. How many sets of utensils will you have? _____________________________________________________________
20. Where will utensils be washed? ____________________________________________________________________
______________________________________________________________________________________________
21. How often will utensils be washed? _________________________________________________________________
22.  Yes  No
Does your Food Preparation Steps page include which food items are prepared on the mobile unit
and which items are prepared in the commissary kitchen? (Required)
23.  Yes  No
Are all refrigerators and equipment (except freezers) commercial grade?
24. How is food kept cold when delivering to the sales site? ________________________________________________
______________________________________________________________________________________________
25. What is the size of the handwash sink basin (inches)? __________ long by __________ wide by __________ deep
26.  Yes  No
Is a mixing faucet installed on the hand sink?
27.  Yes  No
Are both hot and cold water available at the handwash sink?
28. What is the make and model number of the mechanical water pump? _____________________________________
______________________________________________________________________________________________
29.  Yes  No
Is the mechanical water pump capable of pressurizing both the hot and cold water systems to 15 psi?
30.  Yes  No
Does the water pump turn on and off automatically? (Required)
31. What is the size, make and model number of the hot water heater? _______________________________________
______________________________________________________________________________________________
32. What is the size of the mobile unit’s fresh water tank? __________________________________________________
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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33. How and where will the fresh water tank be filled? _____________________________________________________
______________________________________________________________________________________________
34. What is the size of the mobile unit's wastewater tank? _________________________________________________
______________________________________________________________________________________________
35. How and where will the wastewater tank be emptied? __________________________________________________
______________________________________________________________________________________________
36. How and where will trash be disposed? ______________________________________________________________
______________________________________________________________________________________________
37. Where will refrigerated items be stored each night? ___________________________________________________
______________________________________________________________________________________________
38.  Yes  No
Are you aware no cooling is allowed on a mobile unit?
39. What happens to leftover cooked food at the end of the day? ____________________________________________
40.  Yes  No
Has a Commissary Kitchen Agreement with Water and Sewer Adequacy form been submitted?
41.  Yes  No
Has a Sales Site Agreement with Water and Sewer Adequacy form been submitted for each sale site
where you will operate over one hour?
42. Where will the mobile unit be stored overnight? ______________________________________________________
43.  Yes  No
Will the mobile unit be connected to electricity overnight?
44.  Yes  No
Will the mobile unit be connected to electricity at the sales site?
45. How often are food deliveries made to support the operation? ___________________________________________
46. How are foods kept cold when delivering to the sales site? ______________________________________________
47. Provide the daily route of the mobile unit. Include where the unit is stored overnight, when the cart is taken to the
commissary kitchen and any other stops or pickups along the way.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Page 3 of 4
Questions 48–54 for Mobile Truck/Trailer Only
48.  Yes  No
Is a copy of your Labor & Industries (L&I) approval included with your application?
49.  Yes  No
Is a copy of the current valid registration for the mobile unit included with your application?
50.  Yes  No
Is a 3-compartment sink installed on the mobile truck?
51.  Yes  No
Are drainboards provided on both ends of the 3-compartment sink?
52.  Yes  No
Are the sink compartments of the 3-compartment sink large enough to submerge and wash all
equipment? If no, what equipment does not fit and how will it be washed? ____________________
_________________________________________________________________________________
53.  Yes  No
Does the faucet reach all compartments of the 3-compartment sink?
54.  Yes  No
Can you completely fill two compartments of the 3-compartment sink with hot water (100°F)
without the temperature dropping below 100°?
Questions 55–60 for Mobile Carts Only
55.  Yes  No
Is the menu limited to pre-cooked food items?
56.  Yes  No
Have you provided a diagram showing the carts sneeze guard? (Required)
57.  Yes  No
If a vertical sneeze guard is provided, is it at least 60 inches high when measured from the ground?
58. How is the cart transported from the commissary kitchen to the sales site? _________________________________
______________________________________________________________________________________________
59. How is the cart kept clean during transport? __________________________________________________________
______________________________________________________________________________________________
60. How are foods and single-service items protected from contamination during transport? ______________________
______________________________________________________________________________________________
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Catering Questions
Facility Name ______________________________________________________________________________________
This application is for offsite catering only. This includes setup or service of food items outside of the permitted food
establishment. Please answer the following questions. If you need additional space, please attach numbered responses.
1. Check all types of catering you will provide:
 Self-service buffet line
 Served buffet line (served by catering staff)
 Table service
2. Do you have a valid food establishment permit in Pierce County?
 Yes
 No
3. Maximum number of catered meals served daily (total number of customers you may serve in one day): __________
(The approved number will be included on your permit.)
4. Attach a detailed catering menu. The catering menu must list all food and beverages that may be catered. The
catering menu must be separate from the restaurant menu.
5. How will beverages be served? _____________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
6. Will any beer, wine or mixed drinks from portable bars be served?
 Yes. Attach portable bar specification sheets and handwash facility details.
 No. Beer, wine or mixed drinks from portables bars will not be served.
7. Will any food of animal origin (i.e., meat, seafood, eggs) be offered raw, undercooked or cooked to customer
specification?
 No. We do not offer raw or undercooked food items.
 Yes. I will provide a Consumer Advisory Warning for any menu item that will be served raw or undercooked. This
includes raw meat, shellfish (such as oysters on a half shell), Caesar salad (dressing made with raw egg), sushi,
steak tartare, eggs over easy, steaks cooked to order, etc. A Consumer Advisory Warning will be present on the
catering menu and at the serving area. Attach an example of the buffet line Consumer Advisory Warning (such
as a table tent or placard).
Information submitted is subject to Public Records Act, Chapter 42.56 RCW.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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8. How often is food delivered to your establishment? What is the quantity of food per delivery?
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
9. List any food that will be cooked at a catered event site.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
10. List any food that will be prepared at a catered event site.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
11. Provide details of how food will be kept hot and kept cold before and during service at the event.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
12. List what reheating equipment will be provided if hot food falls below 135°F.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
13. A walk-in refrigerator is required for cooling. If any food will be cooled, is a walk-in refrigerator shown on the floor plans?
 No. We do not cool food.
 Yes. A walk-in refrigerator is provided. The dimensions are ____________ feet by ____________ feet.
Information submitted is subject to Public Records Act, Chapter 42.56 RCW.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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14. List any food that will be cooled. Include any leftover hot food that will be saved or food that will be cooked, cooled
and reheated later.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
15. Describe your policy for what happens to leftover food items at the end of each catered event.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
16. Leftover food items set out for service must be discarded. Food that has warmed or cooled
into the temperature danger zone (41–135°F) must be discarded. Initial here to acknowledge: __________________
17. Provide details of what equipment will be used to transport hot and cold food to catered functions. Attach
equipment specification sheets and identify the quantity of each type of equipment that you will have.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
18. Provide the year, make and model number of all vehicles used to transport food to catered events. Attach a picture
of the vehicle with the license plate number identified.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
19. How will utensils, plates, linens and other equipment be transported?
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
Information submitted is subject to Public Records Act, Chapter 42.56 RCW.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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20. Will you provide dishes, utensils or glassware at catered events?
 No
 Yes
If yes, how will they be cleaned?____________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
21. If linens, utensils and plates are provided by another service, provide name of company and contact number.
______________________________________________________________________________________________
______________________________________________________________________________________________
22. Handwash sinks are required at all serving locations including beverage service areas. Restroom handwash sinks do
not meet this requirement. Provide details of all temporary handwash stations you will use at remote sites. At least
one temporary handwash station must be provided.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
23. Will your handwash sink be stocked with soap, paper towels and warm water (100–120°F)?
 No
 Yes
24. Sneeze guards must protect any open food or condiments at the serving area. Provide dimensions, elevation and
material of sneeze guard protection for hot and cold entrees on the serving line.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
25. Attach a sample catering line that shows how serving lines are set up. Include location of handwash stations and
sneeze guard protection for open food.
26. You must provide a monthly catering schedule to the Health Department. Initial here to acknowledge: _____________
Name, email and phone number of person who will supply the catering schedule: ______________________________
________________________________________________________________________________________________
Information submitted is subject to Public Records Act, Chapter 42.56 RCW.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Commissary Kitchen Agreement
The commissary kitchen owner agrees to provide the mobile unit operator use of the food establishment as listed below.
Changing or canceling this agreement will result in closure of the mobile unit. This agreement is not transferable.
The following is available for use by the mobile unit operator:
Equipment/Service
Yes No
Potable water......................................................................
Wastewater disposal...........................................................
Garbage disposal .................................................................
Restroom access .................................................................
3-compartment sink with drainboard space at each end ...
Mop sink..............................................................................
Hand sink.............................................................................
Cooking equipment .............................................................
Refrigeration space .............................................................
Dry storage space................................................................
Freezer space ......................................................................
Ice machine access ..............................................................
Overnight storage of mobile unit........................................
Food prep sink with drainboard..........................................
Access to the food establishment requires a key ...............
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*Minimum requirement
Number of cubic feet provided
Number of cubic feet provided
Mobile Unit
Mobile Unit Name
Hours of Operation
Mobile Unit Operator Name (please print)
Mobile Unit Operator Signature
Date
 I own both the mobile unit and the commissary.
Commissary Kitchen
Commissary Kitchen Name
Commissary Kitchen Address
City
State
Zip
Parcel Number
Hours of Operation
Commissary Kitchen Owner Name (please print)
Commissary Kitchen Owner Signature
Date
 Other mobile unit/food cart vendors also use this kitchen as a commissary. Number of vendors:__________________
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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Sales Site Agreement
A Sales Site Agreement is required for each location a mobile unit will visit for more than one hour. The sales site owner
agrees to provide the mobile unit operator use of the services specified below. Changing or canceling this agreement will
result in closure of the mobile unit. This agreement is not transferable.
The following is available for use by the mobile unit operator:
Equipment/Service
Restroom access .........................................................................................
Restroom is within 200 feet of the mobile unit ..........................................
Restroom hand sink has hot and cold running water .................................
Restroom hand sink is stocked with soap and paper towel dispensers .....
Potable water..............................................................................................
Wastewater disposal...................................................................................
Garbage disposal .........................................................................................
Restroom access for customers at sale site location ..................................
Overnight storage of mobile unit................................................................
Use of restroom requires a key...................................................................
Electricity is provided ..................................................................................
Yes No
*
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*Minimum requirement
Mobile Unit
Mobile Unit Name
Hours of Operation
Mobile Unit Operator Name (please print)
Mobile Unit Operator Email Address
Mobile Unit Operator Mailing Address
City
State
Mobile Unit Operator Signature
Zip
Date
 I own both the mobile unit and the commissary.
Sales Site
Sales Site Name
Sales Site Address
City
State
Zip
Parcel Number
Hours of Operation
Commissary Kitchen Owner Name (please print)
Commissary Kitchen Owner Signature
Date
 Other mobile unit/food cart vendors also use this kitchen as a commissary. Number of vendors:__________________
If you have more than one sales site, make additional copies of this agreement.
A Water and Sewer Adequacy form must be completed for each sales site.
Food & Community Safety
3629 South D Street, MS 1059
Tacoma, WA 98418
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