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Food Safety for Industry

To: Owners/Operators
From: Retail Food Establishment Program
Date: May 2, 2013

Subject: New Facility Permitting

Regulation 61-25, Retail Food Establishments, Chapter XIV, A. states, in part, "No person shall operate a retail food establishment who does not have a permit issued by the health authority. Only a person who complies with the requirements of this regulation shall be entitled to receive or retain such a permit" R.61-25, Chapter XIV.B.3 further states, in part, "The health authority shall issue a permit to the owner of record if the inspection reveals that the proposed retail food establishment complies with the requirements of this regulation." What this means for you is that that a Retail Food Service Permit will not be issued to your retail food establishment until your facility is in compliance with all applicable requirements of the R61-25, Retail Food Establishments and scores one-hundred percent (100%) on the permit inspection.

In addition, you cannot conduct pre-opening food preparation for any future retail sale, or hold a 'Friends and Family' type Grand Opening prior to issuance of a Retail Food Service Permit. Requests to have food products delivered or to conduct testing/training cooking prior to issuance of a Retail Food Establishment Permit in your facility will be evaluated on a case-by-case basis. If you conduct cooking testing and/or training prior to issuance of a permit, all food products that you open and/or use for this purpose, including bulk foods, will have to be discarded prior to issuance of the permit.

All items noted as out of compliance during pre-operational inspections or noted as deficient in the plan approval letter shall be corrected and the facility shall be in full compliance with all applicable parts of the regulation before a Retail Food Service Permit will be issued.

Please note the following critical structural and equipment installation requirements as you prepare for your permit inspection:

  • The facility shall have soap and towels at all handsinks, thermometers, detergents, sanitizers, and test kits.
  • Equipment such as, but not limited to, dishmachines, refrigerators, and_cooking equipment shall be properly installed and operational.
  • All food contact surfaces such as, but not limited to, food equipment and preparation surfaces shall be cleaned and sanitized. Non-food contact surfaces shall be cleaned and free of an accumulation of dust, dirt, and other debris.
  • Floors shall be swept and cleaned of all construction debris. Floors, walls, and ceilings shall be installed and finished for a smooth surface.
  • All areas that require sealing shall be sealed prior to permitting. We recommend you have any and all resources necessary, i.e. caulk, for last minute touch ups that can be accomplished during the inspection.
  • Bulk foods, bulk supplies, and prepackaged products may be placed in storage areas and retail display areas if protected from spoilage, adulteration, and other contamination.

Again, your facility must score 100% on the permit inspection for a Retail Food Service Permit to be issued. Should any requirements not be in compliance, a permit will not be issued and you will need to schedule another date for a permit inspection.