Megan Mementowski, REHS
Program Manager
216.201.2000 ext 1256
mmementowski@ccbh.net

Food businesses operating in Cuyahoga County are required to have either a food service operation license or a retail food establishment license.

CCBH regulates these businesses in all municipalities throughout the county, except for those operating in the City of Cleveland.

For those who intend to operate within the City of Cleveland, please call 216.664.2300 to speak with the Cleveland Department of Public Health:

When opening a restaurant or retail food facility, remodeling a restaurant or facility, or making any changes which could result in a change of license status or risk class, such as adding new menu items, adding or replace equipment, or changing processes, Ohio Food Code mandates that the facility undergo plan review with the local regulating health department.

Prior to Submitting Plans

Contact the local officials responsible for permitting and inspecting facilities in your community, including:

• Building. This officer permits and inspects the electrical and plumbing fixtures in a facility. Contractors who work in commercial businesses must be registered to work in the community by this office. For example, in order for a plumber to install a sink in a kitchen, he or she must first be registered with the city building department and then obtain a permit for the fixture. In some smaller communities, building officials are contracted through the state.

• Fire. This office will send a fire inspector to inspect the facility prior to operation. Consult with fire personnel before beginning a remodeling project or building a new facility.

• Zoning. This office determines what types of businesses may occupy a space in their community. For example, property needs different zoning approval for a bar versus a church.

• Weights and Measures. If your business measures goods on site by weight, volume or length, you must contact the Cuyahoga County Consumer Affairs – Division of Weights and Measures at 216.443.7035 to have your devices certified.

• Mandatory Education. All food operations require at least one person-in-charge (PIC) onsite who is certified in either Level I (Person In Charge) or Level II (ServSafe) food safety training or the equivalent. CCBH can provide training.  See the links below.

Questions About Plan Review

Can the plans be hand-drawn?

Yes, hand-drawn plans are accepted. They must be drawn to scale, drawn neatly and all notes written legibly.

We recommend starting with a large sheet of graph paper, a ruler, and a pencil. Use a scale of one square on the drawing to one foot of measure.

After the pencil drawing is complete and correct, retrace the lines in ink and make 2 copies.

Keep the original and submit two copies. Drawings may also be required for review by the local building department.

Is a menu or list of foods served required?

Yes, the menu is used to determine the appropriate food license risk class for the facility, the type of equipment needed and the fee that must be paid.

If you aren’t preparing food on site or are selling pre-packaged food only, you will need to provide a list of foods to be sold.

How many sinks will be required in the restaurant?

There must be at least one (1) hand sink in the kitchen where food is prepared. More hand sinks may be required depending on the size of the kitchen.

A dedicated vegetable prep sink with an indirect waste if fruits or vegetables will be cut on site.

A three-compartment sink with properly sized grease trap and drainboards or a commercial dish machine must be available for wash/rinse/sanitize.

A dedicated mop/utility sink for mop water is required.

Hand sinks in the restrooms do not count as a hand sink in the kitchen.

After purchasing equipment, do the make and model numbers of all items need to listed and submitted?

Yes. When reviewing plans, the make and model numbers are used to make sure that the equipment has the proper capacity.

We also have to be sure the equipment is commercial grade. Home-style equipment is not permitted and will not be approved.

It is recommended to submit specification sheets for each piece of equipment.

Does the equipment have to be brand new?
No, equipment does not have to be brand new.

Equipment that is “used” is allowed as long as the equipment is NSF-approved commercial grade equipment or equivalent, the equipment meets all current standards, and equipment is in good working order.

What size grease trap is needed?
The plumbing inspector from the local building department will provide exact sizing requirements.

Contact the municipality where the facility is located for details.

Is there a way to get plans reviewed more quickly?
Yes.

Does that cost more money?
Yes. The cost to expedite plans within three business days is $500 in addition to the regular plan review fee.

Do plans have to be submitted for a mobile food business?
Yes, but the application form is different than traditional plan review.

Please click here for details.

How to get staff trained in food protection:
There are two types of certification in food safety: Level I (Person-in-charge) and Level II (ServSafe Managers Course).

Both types are offered at our main office and at satellite facilities by request.

Submitting Plans
Bring the completed set of plans to our office at least 30 days before construction is scheduled to begin.
5550 Venture Drive
Parma, OH 44130

Please include the following:

A completed food plan review application

Two complete sets of drawings

An equipment list with make and model numbers

A finish schedule describing the materials used to construct floors, walls, ceilings and cove bases

A menu with a complete list of foods and beverages offered

HAACP plan as required by your menu offerings

The plan review fee that corresponds to your risk class

Incomplete plans will not be accepted

Once plans are approved, a confirmation email and/or letter will be sent.

This letter only states that the plans have been approved.

It DOES NOT give permission to open or operate the business.

Construction and Permitting

Please contact the local building department for details about contractors and permits.

Pre-licensing inspection

An email and/or letter will be sent with instructions to call CCBH at 216.201.2000 to schedule a mandatory pre-licensing inspection.

Licensing and inspection

Once the mandatory pre-licensing inspection is satisfactorily completed and the license fee is paid, the facility can open for business.

Resources & Links

Food Operation Plan Review Application

Pre-Licensing Checklist – use this checklist to prepare for the pre-licensing inspection.

Risk Class Identification – this list will determine the plan review fee and your facilities food license fee.

State of Ohio Uniform Food Safety Code – to search the food code, hold down the CONTROL key and the F key on your keyboard at the same time to open a search window.