In dry storage areas, walk-in refrigerators and freezers, 20 foot candle minimum required. In all food preparation and utensil washing areas, 40 foot candle minimum required. A lighting schedule of both natural and artificial light.A surface finish list of the floors, walls and ceiling.All equipment must be National Sanitation Foundation (NSF) approved. An equipment list stating manufacturer, make and model numbers.Equipment (refrigerators freezers stoves ovens grills fryers steam tables microwaves etc.).Location of plumbing fixtures (hand sinks mop sink 3-compartment utensil washing sink or mechanical dishwasher food prep sink for washing and thawing foods grease interceptor).Entrance and exits (self-closing doors on restrooms).A floor plan of the operation showing the following items:.A menu or list of food items to be sold.The plans should contain the following information: Prior to construction of a new food operation (restaurant, bar, grocery store, etc.), a set of plans must be submitted to the Hamilton County General Health District for review.

Hamilton county ohio business license