A community water supply or an approved Ohio EPA approved well

An adequate supply of hot and cold running water

A connection to a sanitary sewer or have an Ohio EPA approved septic system

A three compartment sink with a grease trap, a handwash sink and a mop/curb sink

Any sinks to be used for a food prep / vegetable sink must have a two inch (2”)  air
 gap or be ’safe-wasted’

Smooth and easily cleanable surfaces in the food prep and food storage areas
 (No Carpet)

Adequate hot and cold holding facilities

Commercial grade equipment as approved by the local health department (UL or NSF)

All equipment must be maintained in good working order

Separation from any occupied dwelling (ex. May not use a home kitchen as a food service kitchen)

Plumbing done under permit and inspected by a State Certified Plumbing Inspector

Electrical work must be done under permit and inspected by a State Certified Electrical Inspector

Compliance with all State and Local Food Regulations

	Hot foods must be held at least 135 degrees F or above
	Cold foods must be held at least 40 degrees F or below