Floor Plan Drawings

What to Include on Your Flood Plan Drawing

Door entrances/exits must all be designated on your plan. All equipment on your plan must be clearly labeled. All equipment will need to be included on your floor plan drawing including:

  • Areas for food prep
  • Chemical storage
  • Cooking equipment
  • Dining
  • Dish machines
  • Dry storage
  • Employee personal storage
  • Food prep sinks
  • Freezers
  • Garbage can wash
  • Garbage dumpster
  • Hand sinks
  • Hot water heater
  • Hot/cold holding equipment
  • Ice machines
  • Mop/broom storage
  • Refrigerators
  • Restrooms
  • Restrooms
  • Self-service buffets
  • Utensil washing sinks with air drying space
  • Waitress/beverage stations (including self-service)

Deciding What Type of Equipment You Need

The following will help you to decide what type of equipment you will need to have so you can begin your floor plan drawing:

  • All food establishments must install a 3-compartment ware washing sink or request approval from the regulatory authority to use a 2-compartment sink under the provisions of 4-301.12(D) and (E).
  • Establishments with automatic dish machines will be required to have a 3-compartment sink for manual ware washing.
  • Although not required, the installation of food prep sinks is highly recommended to reduce the risks of cross-contamination if your establishment will be washing vegetables or thawing/washing meats in sinks.
  • At least 1 hand washing sink must be provided to allow convenient use by employees in food prep, food dispensing, and ware washing areas.
  • Indicate the distance between all types of sinks, dishwashers and prep areas on your plan. Equipment placed less than 18 inches apart may require installation of a splash-guard if cross contamination is an issue. A reasonable distance should be maintained between heavy equipment (ex. ovens/grills/fryers) for cleaning purposes unless the equipment is on castors. .
  • The hot water heater will be sized in GPH or GPM Recovery Rate. Designate your water heater type (gas/electric/tankless) on your application. Those establishments using electric water heaters with storage capacity will need to provide the dimensions in cubic feet (LWH) of one compartment of your utility washing sink in order for the water heater size to be calculated.
  • If you have public seating with your food establishment you will be required to provide public restrooms. Customers must not be allowed to pass through the kitchen or have contact with food storage areas when accessing the restrooms. Food stands will only need restrooms for employees. The number of lavatories, toilets and urinals required will be determined by the Cherokee County Building Department.
  • Grease traps will be required for the generation of any grease from cooking processes.
  • All North Carolina State Building Codes must be met.

A note concerning refrigerators: all equipment must be used as the manufacturer’s intended purpose. Most glass door coolers are for the storage of pre-packaged and/or bottled products only and not for storing potentially hazardous foods even though the equipment may be ansi approved. Before you purchase any glass door coolers, be sure you know any limitations that exist with the equipment by the manufacturer.