If you are one of our business partners or are planning on becoming one, the following frequently asked questions will help you open a new business or remodel your current operation.
Submit 2 copies of your plans, completed application, and plan review fee at least 30 days before your planned opening date. Due to fluctuations in the amount of plans we receive each month, CCBH cannot guarantee plans are reviewed sooner than 30 days after receipt.
Can I draw my own plans?
Yes, hand drawn plans are accepted. Hand drawn plans 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 1 foot in reality. After the pencil drawing is complete and correct, retrace the lines in ink and make 2 copies. Keep the original and submit the 2 copies. You may need to provide drawings to your local building department as well.
Yes, we use the menu to determine food license risk class, fee, and to determine the type of equipment needed. If you aren’t preparing food on site or are selling pre-packaged food only, you will need to provide a list of foods you plan to sell.
Follow the checklist on page 2 of the plan review packet, and provide additional details if you write “N/A” on the checklist. Provide details such as the catering company name and if you will receive the food hot or cold.
The answer to this question depends on what type of operation you plan to open.
Yes. When reviewing plans, we use the make and model numbers to ensure proper equipment capacity as well as to determine if the equipment is commercial grade. Home-style equipment is not permitted and will not be approved. It is recommended you submit specification sheets for each piece of equipment.
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.
Talk to your local building department plumbing inspector for exact sizing requirements. Different municipalities may have ordinances that require certain size grease traps or grease interceptors with requirements more strict than the Ohio Building Code.
No, traditional plan review is not required for mobile food licenses. However, the Mobile application process is detailed enough that it collects similar information. It is a good idea to speak with a food sanitarian before buying a new mobile food business to make sure it meets all standards. Download both documents (Pre-License Mobile and the Mobile License application) from the “Applications, Forms and Resources link” on right hand side margin. The Pre-Licensing document is the first document you should complete and send in for review. There is no cost to this form and it will save you much time and money if you follow this process.
No. There currently is no fee approved by the Board to allow for an expedited plan review. Plans are reviewed first come, first serve manner. We may take up to 30 days from the day of receiving plans to review them. We encourage you to submit plans well in advance of your anticipated opening date.
You can take or send your staff to food safety classes. There are two type of certification; level I and level II. Both types are offered at our main office and at satellite facilities. For more information, click here to visit our Food Safety Education page.