Health/Food Permit

City of Fair Oaks Ranch Guidelines for Starting a New Food Facility



Step 1: CONTACT BUILDING DEPARTMENT regarding plumbing and electrical requirements.

Step 2: OBTAIN CERTIFIED FOOD MANAGER (CFM). All food establishments are required to have a CFM.  Failure to have a CFM employed by your establishment will result in suspension of the food establishment permit.

Step 3: CONTACT SANITARIAN for required health/food inspection.

Step 4: SUBMIT A RETAIL FOOD OPERATION PERMIT APPLICATION AND FEE at City Hall (210) 698-0900; Monday - Friday  8:00 a.m. - 5 p.m.


EQUIPMENT AND FACILITY REQUIREMENTS*


  1.    A 3-compartment sink to wash, rinse, and sanitize equipment and utensils.  A mechanical dishwasher may also be        utilized
  2.    Hand wash sink(s) conveniently located in the food preparation area(s)
  3.   Employee restroom(s) with hand-washing facilities
  4.    Hot and cold water under pressure at all sinks
  5. A service sink or curbed cleaning facility for mops
  6.    A sewage disposal system that is properly constructed, maintained and operated
  7.    Water from an approved source
  8.    Adequate heating and/or refrigeration equipment for cooking, reheating or holding foods at safe temperatures 
  9.    Appropriate temperature measuring devices for checking internal food temperatures(probe- type) thermometer for each      hot/cold holding unit
*Food contact surfaces equipment requirements at TFER, section 229.165(a) (1)


APPROVED WATER SOURCE/WELLS 


Water source/wells used for food preparation, hand-washing, and dish washing must come from one of the following approved sources:
  1. Community (municipal) water system (public water system)
  2. Non-community water system (public water system) includes on-site wells that supply more than 25 customers per day for a total of 60 days per year.  Texas Commission of  Environmental Quality (TCEQ) oversees the testing requirement. These wells must be listed and approved by TCEQ.  Contact the TCEQ Public Drinking Water Section.
  3. Non-public Water System(private) includes wells that serves less than 25 customers per day for a  total of 60 days per  year.  The well must be properly constructed, maintained and operated.  Prior to use, the water must be sampled for safe bacteriological quality and must be tested at least annually thereafter.

RESTRICTIONS ON COMMERCIAL FOOD PREPARATION IN A HOME

 
The Texas Food Establishment Rules (TFER), Section 229.167(d)(10) states: A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as  living or sleeping quarters may not be used for conducting food establishment operations.  RULES (TFER) can be found at http:/www.dshs.state.tx.us/