|Jim Armstrong MS, RS
216.201.2000 ext 1251
Submit two copies of your plans, a completed application, and the plan review fee at least 30 days before your planned opening date.
When plans are approved, you will receive an approval letter. This letter is only stating the plans have been approved and is NOT permission to operate.
Please be aware that CCBH does not license food facilities in the City of Cleveland.
Can I draw my own plans?
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 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 two copies. You may need to provide drawings to your local building department as well.
Yes, we use the menu to determine your food license risk class, the type of equipment needed and the fee that you must pay.
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.
The answer to this question depends on what type of operation you plan to open.
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.
Hand sinks in the restrooms do not count as a hand sink in the kitchen.
Yes. When reviewing plans, we use the make and model numbers to make sure that the equipment you use 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 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.
Follow the checklist on page 2 of the food operation plan review packet. Provide additional details if you write “N/A” on the checklist.
We need information such as the name of your food supplier. We also need to know if you will receive the food hot or cold.
After receiving your completed plans, we can review them within three business days for an expedited fee. The expedited fee is in addition to the regular plan review fee.
Yes. However, traditional plan review is not required for mobile food licenses. The Mobile Plan Review 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.
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.
There are two type of certification: 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.
Click here to visit our Food Safety Education page.