SF Permits MCP Server

{ "metadata": { "title": "SF DPH Food Facility Construction Requirements", "source": "SF DPH Environmental Health Branch + California Retail Food Code + DPH Construction Guide Appendices C/D/E + HPWH Technical Bulletin", "source_urls": [ "https://www.sf.gov/reports--november-2021--food-facility-construction-plans-what-include-review", "https://www.sf.gov/plan-check-guide-building-and-remodeling-food-facility", "https://www.sfdph.org/dph/files/EHSdocs/ehsFood/permitsdocs/ConstructGuide.pdf", "https://www.sf.gov/guide-opening-restaurant" ], "last_verified": "2026-02-14", "confidence": "high" }, "context": "DPH reviews food facility construction plans as a routing station parallel to DBI plan review. A building permit application with 'health' as a routing station triggers DPH review. DPH must approve before permit issuance. DPH also issues a separate health permit to operate.", "routing_trigger": "Any project involving food preparation, food storage, food service, or change to food facility layout. DBI G-25 info sheet covers restaurant-specific building permit requirements; DPH covers health/sanitation requirements.", "plan_submittal_requirements": { "general": [ { "id": "DPH-001", "requirement": "Floor plan drawn to scale showing entire facility", "detail": "Professional quality. Must include total square footage. Show all areas including storage, prep, cooking, service, restrooms, office, mechanical.", "common_violation": "Plans only show kitchen area, not full facility including restrooms and storage" }, { "id": "DPH-002", "requirement": "Equipment layout with numbered equipment schedule", "detail": "Equipment on layout drawing must be numbered to match the equipment schedule. Schedule must show make, model, dimensions. Cross-reference between layout and schedule is mandatory.", "common_violation": "Equipment shown on plans but no schedule, or schedule doesn't match layout numbers" }, { "id": "DPH-003", "requirement": "Complete plumbing layout", "detail": "Show water lines (hot and cold), water heater, sewer lines, floor drains, floor sinks, vents, cleanouts, grease interceptor/trap location and sizing. Show direction of flow to sanitary sewer.", "common_violation": "Plumbing layout missing grease interceptor or floor sink locations" }, { "id": "DPH-004", "requirement": "Exhaust ventilation layout", "detail": "Show hood location, make-up air returns and ducts, exhaust fans. Include Commercial Hood/Mechanical Exhaust Data Sheet for EACH exhaust hood with calculations and duct sizes.", "common_violation": "Hood shown on plans but no exhaust data sheet with calculations" }, { "id": "DPH-005", "requirement": "Complete finish schedule", "detail": "Floors, cove base, walls, ceilings — indicate material type, color, and surface finish for EACH area. Physical samples may be required for review and approval before purchase.", "common_violation": "Generic 'tile floor' without specifying material in each area. Cove base often missing." }, { "id": "DPH-006", "requirement": "Electrical layout including lighting", "detail": "Location of electrical panel(s). Lighting must meet minimum foot-candle requirements per area type per California Retail Food Code.", "common_violation": "No lighting plan or foot-candle calculations" }, { "id": "DPH-007", "requirement": "Complete menu information", "detail": "Full menu including whether alcoholic beverages will be served. Menu determines food facility category which determines equipment and ventilation requirements.", "common_violation": "No menu submitted. DPH can't determine facility category without it." } ], "specific_systems": { "handwashing": { "id": "DPH-010", "requirement": "Adequate handwashing stations in accessible locations", "rules": [ "Minimum one handwash sink per food prep area", "Must be in or adjacent to every toilet room", "Must be accessible and conveniently located — not blocked by equipment", "Hot and cold running water under pressure", "Soap and single-use towels or air dryer" ], "common_violation": "Insufficient handwash sinks, or sinks blocked by equipment placement" }, "warewashing": { "id": "DPH-011", "requirement": "Three-compartment sink or commercial dishwasher", "rules": [ "Sink must be big enough for largest equipment/utensils to be fully submerged", "If mechanical dishwasher: must meet NSF standards, proper temperature", "Separate from food prep sinks and handwash sinks" ], "common_violation": "Three-compartment sink too small for largest pots/pans" }, "grease_interceptor": { "id": "DPH-012", "requirement": "Grease capture equipment (traps or interceptors)", "rules": [ "Required for any food facility with cooking equipment", "Sizing based on Drainage Fixture Values per California Plumbing Code Table 7-3", "Preferred location: outside facility, underground", "If inside: not in food or utensil handling areas, must minimize pump-out frequency", "Must be readily accessible for servicing", "SF-specific: check SFPUC requirements for sizing — may differ from state minimums" ], "common_violation": "Undersized interceptor, or located in food prep area. SFPUC capacity charge often surprises tenants." }, "ventilation": { "id": "DPH-013", "requirement": "Mechanical exhaust over all cooking equipment", "rules": [ "Must effectively remove cooking odors, smoke, steam, grease, heat, vapors", "Installed per California Mechanical Code", "Make-up air required at proper rate", "Exhaust hood calculations must be submitted", "Type I hood for grease-laden vapors (cooking), Type II for steam/heat only" ], "common_violation": "Missing make-up air calculations. Wrong hood type for cooking method." }, "food_storage": { "id": "DPH-014", "requirement": "Proper food storage facilities", "rules": [ "Dry storage: at least 6 inches above floor (unless sealed to floor)", "Cold storage: sufficient refrigeration for menu. Walk-in coolers for larger operations.", "Hot holding: equipment must be pre-heated before food placement", "All equipment must be NSF-certified or ANSI-accredited equivalent" ], "common_violation": "Insufficient refrigeration for menu scope. Storage shelving not 6 inches off floor." }, "surfaces_and_finishes": { "id": "DPH-015", "requirement": "Durable, smooth, nonabsorbent, easily cleanable surfaces", "rules": [ "Floors: durable, nonabsorbent, slip-resistant in cooking areas", "Cove base: 3/8-inch radius, continuous with finished floor, minimum 4 inches up wall", "Walls: smooth, nonabsorbent, easily cleanable to at least splash height", "Ceilings: smooth, nonabsorbent, light-colored", "Physical samples may be required for approval before installation" ], "common_violation": "Missing cove base specification. Cove base not extending minimum 4 inches. Wrong materials in wet areas." }, "restrooms": { "id": "DPH-016", "requirement": "Adequate restroom facilities", "rules": [ "Employee and patron restrooms per occupancy/seating", "Must not pass through food prep, food storage, or utensil washing areas to reach restrooms", "Handwash sink in or adjacent to each restroom", "Vented to outside air (openable screened window, airshaft, or exhaust fan)" ], "common_violation": "Access path to restrooms passes through kitchen. Common in small spaces." }, "food_protection": { "id": "DPH-017", "requirement": "Protection of unpackaged food from customer contamination", "rules": [ "Sneeze guards, display cases, lids, or mechanical dispensers for self-service areas", "Food preparation areas separated from customer areas", "Self-service condiment stations must have protection" ], "common_violation": "Open food display without sneeze guards" } } }, "construction_standards": { "source": "SFDPH Food Facility Construction Guide (2024)", "floors": { "material": "Durable, nonabsorbent, slip-resistant in cooking and warewashing areas", "approved_types": ["Quarry tile", "Sealed concrete", "Commercial-grade vinyl sheet", "Epoxy coating"], "not_approved": ["Carpet (except in dining areas with no food prep)", "Unsealed wood", "Unsealed concrete"], "note": "Physical samples may be required for DPH approval before purchase", "installation_details": { "source": "SFDPH Construction Guide Appendix E — Flooring Installation", "slope_to_drain": "1/8 inch to 1/4 inch per foot slope toward floor drains in wet areas (cooking, warewashing, walk-in coolers)", "quarry_tile": "Grout must be epoxy-based (not cementitious) in all food prep and warewashing areas. Tile joints must be flush and smooth.", "sealed_concrete": "Concrete must be sealed with food-grade epoxy or polyurethane. Resealing required per manufacturer schedule.", "epoxy_coating": "Surface prep critical — concrete must be profiled (shot-blasted or diamond-ground). Minimum 10 mil thickness.", "transitions": "Transition strips between different flooring types must be smooth, flush, and sealed. No gaps or raised edges.", "equipment_base": "Cove base treatment required around all floor-mounted equipment. Equipment on legs must have cove base between legs. Equipment on solid base must be sealed to floor.", "common_deficiency": "Slope insufficient for drainage — standing water in cooking areas. Grout type not specified (cementitious grout absorbs grease)." } }, "cove_base": { "radius": "3/8 inch minimum", "height": "4 inches minimum up wall", "material": "Continuous with finished floor — same or compatible material", "common_correction": "Cove base not specified or less than 4 inches. Must be continuous — no gaps at equipment locations." }, "walls": { "food_prep_areas": "Smooth, nonabsorbent, easily cleanable to splash height (minimum 6 feet recommended)", "restrooms": "Smooth, nonabsorbent, easily cleanable", "approved_types": ["FRP (fiberglass reinforced panels)", "Glazed tile", "Stainless steel", "Epoxy-painted drywall"], "not_approved": ["Unfinished drywall", "Exposed brick (unless sealed)", "Porous stone"] }, "ceilings": { "requirement": "Smooth, nonabsorbent, light-colored, easily cleanable", "food_prep_areas": "No exposed pipes, ducts, or structural members above food prep (may use smooth, cleanable ceiling system)", "approved_types": ["Smooth suspended ceiling tiles (washable)", "Painted drywall (sealed)", "FRP panels"] }, "lighting": { "foot_candle_requirements": [ {"area": "Food preparation surfaces", "minimum_fc": 50, "note": "At working height (36 inches)"}, {"area": "Handwashing areas, warewashing", "minimum_fc": 20, "note": "At working height"}, {"area": "Walk-in coolers/freezers, dry storage", "minimum_fc": 10, "note": "At floor level"}, {"area": "Dining areas, restrooms", "minimum_fc": 10, "note": "At floor level"}, {"area": "Equipment and utensil storage", "minimum_fc": 20, "note": "Inside reach of storage area"} ], "shielding": "Light fixtures in food prep and warewashing areas must be shielded or shatter-resistant" }, "ventilation_formulas": { "type_i_hood": { "required_for": "Grease-laden vapors — all cooking equipment that produces grease (fryers, grills, ovens, woks)", "airflow": "Varies by hood type and equipment — minimum per California Mechanical Code Table 507.2.1", "fire_suppression": "Automatic fire suppression required under all Type I hoods", "note": "Must include hood data sheet with make, model, CFM rating, and exhaust duct sizing" }, "type_ii_hood": { "required_for": "Steam, heat, and moisture only — dishwashers, steam tables, ovens that don't produce grease", "airflow": "Lower CFM than Type I — per CMC Table 507.2.2" }, "make_up_air": { "requirement": "Make-up air must be provided at 80-90% of exhaust volume to maintain slight negative pressure", "common_correction": "No make-up air calculations submitted — DPH cannot verify adequate ventilation balance" } }, "grease_interceptor_sizing": { "method": "Based on Drainage Fixture Values (DFV) per California Plumbing Code Table 7-3", "formula_note": "Total DFV of all fixtures connected to interceptor determines minimum interceptor size in gallons", "sfpuc_note": "SFPUC may require larger interceptor than minimum code — check SFPUC capacity charge requirements separately", "typical_sizes": [ {"dfu_range": "Up to 21", "interceptor_gpm": 20, "note": "Small café, limited cooking"}, {"dfu_range": "22-36", "interceptor_gpm": 25, "note": "Small restaurant"}, {"dfu_range": "37-60", "interceptor_gpm": 35, "note": "Medium restaurant"}, {"dfu_range": "61-125", "interceptor_gpm": 50, "note": "Large restaurant / commercial kitchen"} ] }, "restroom_fixtures": { "patron_requirements": "Per California Plumbing Code Table 422.1 based on occupancy type and seating capacity", "employee_requirements": "Minimum 1 unisex restroom for employees if fewer than 20 employees", "accessibility_note": "All restrooms must meet CBC 11B accessibility requirements — coordinate with DA-02 checklist" } }, "equipment_schedule_template": { "source": "SFDPH Construction Guide Appendix C — Equipment Schedule", "dph_requirement_id": "DPH-002", "description": "The equipment schedule is a table that must accompany all food facility plans. Numbers in the schedule must match numbers on the floor plan layout. This is the #1 DPH correction item — missing or mismatched equipment schedules.", "required_columns": [ {"column": "Item #", "description": "Sequential number matching the floor plan callout"}, {"column": "Equipment Name", "description": "Common name (e.g., 'Reach-in Refrigerator', '6-Burner Range')"}, {"column": "Manufacturer", "description": "Equipment manufacturer name"}, {"column": "Model Number", "description": "Specific model number for verification"}, {"column": "Dimensions (W x D x H)", "description": "Width, depth, height in inches"}, {"column": "NSF/ANSI Certified", "description": "Yes/No — all food contact equipment must be NSF-certified or ANSI-accredited equivalent"}, {"column": "Gas/Electric", "description": "Fuel source — critical for ventilation calculations and AB-112 compliance"}, {"column": "BTU/kW Rating", "description": "Energy input rating — required for hood sizing and ventilation calculations"} ], "special_equipment_notes": { "refrigeration": "Must include operating temperature range (e.g., '33-40°F' for cooler, '-10 to 0°F' for freezer)", "exhaust_hoods": "Must include CFM rating, duct size, hood dimensions, and Type (I or II)", "dishwashers": "Must include water temperature (wash/rinse), chemical or high-temp sanitizing method", "ice_machines": "Must include daily ice production capacity in lbs/24hr" }, "common_deficiencies": [ "Equipment shown on floor plan but missing from schedule (or vice versa)", "Item numbers on plan don't match schedule numbers", "NSF certification column missing — DPH requires confirmation for all food-contact equipment", "BTU/kW rating missing — prevents DPH from verifying ventilation adequacy", "Dimensions missing — DPH cannot verify clearances and aisle widths" ] }, "room_finish_schedule_template": { "source": "SFDPH Construction Guide Appendix D — Room Finish Schedule", "dph_requirement_id": "DPH-005", "description": "A room-by-room table showing finish materials for all surfaces. Must be submitted with every food facility plan. DPH reviews materials for compliance with California Retail Food Code requirements.", "required_columns": [ {"column": "Room/Area Name", "description": "e.g., 'Kitchen', 'Walk-in Cooler', 'Prep Area', 'Dining', 'Restroom', 'Storage'"}, {"column": "Floor Material", "description": "Specific material type and product name (e.g., 'Quarry tile with epoxy grout')"}, {"column": "Cove Base", "description": "Material, radius (min 3/8\"), height (min 4\"). Must note 'continuous with floor'."}, {"column": "Wall Finish (Lower)", "description": "Material from floor to splash height (min 6 ft in food prep areas)"}, {"column": "Wall Finish (Upper)", "description": "Material above splash height (can be different from lower)"}, {"column": "Ceiling Finish", "description": "Material type — must be smooth, nonabsorbent, light-colored in food areas"} ], "standard_rooms_to_include": [ "Kitchen / Cooking area", "Food prep area", "Warewashing area", "Walk-in cooler", "Walk-in freezer", "Dry storage", "Service / counter area", "Dining area", "Bar area (if applicable)", "Employee restroom", "Patron restroom", "Office / break room", "Mechanical / utility room" ], "common_deficiencies": [ "Generic descriptions ('tile floor') without specifying exact material and product", "Cove base omitted from schedule entirely", "Not all rooms listed — especially storage, restrooms, and mechanical rooms", "Physical samples not submitted when non-standard materials proposed" ] }, "floor_plan_required_callouts": { "source": "SFDPH Floor Plan Example (annotated reference plan)", "description": "DPH floor plans must include specific callouts and annotations beyond what DBI requires. These callouts help DPH reviewers verify compliance without requesting additional information.", "required_callouts": [ "Equipment numbers matching equipment schedule (circled or in callout bubbles)", "Handwash sink locations marked 'HW' with hot/cold supply indication", "Three-compartment sink or dishwasher location clearly labeled", "Grease interceptor/trap location with connection routing to sanitary sewer", "Floor drain locations with slope direction arrows", "Exhaust hood outline with dimensions and Type (I or II)", "Walk-in cooler/freezer outline with door swing direction", "Finish boundary lines showing where different floor/wall materials change", "Dry storage areas with shelving layout (6\" above floor)", "Sneeze guard locations at self-service or counter areas", "Employee and patron restroom locations with handwash sink callout", "Direction of airflow arrows near hoods and make-up air returns" ], "dimensions_to_show": [ "Aisle widths between equipment (minimum 36\" for passage, 44\" for ADA)", "Hood overhang dimensions past equipment edges", "Counter heights at service areas (36\" max for ADA portion)", "Door widths (32\" clear minimum for ADA compliance)" ], "common_deficiency": "Floor plan missing equipment numbers, handwash callouts, or grease interceptor routing. DPH requires all items to be clearly labeled — not just drawn." }, "hpwh_food_facility_requirements": { "source": "SFDPH Heat Pump Water Heater (HPWH) Technical Bulletin for Food Facilities", "context": "SF's all-electric mandate (AB-112) means new food facilities must use heat pump water heaters instead of gas. This creates unique sizing and installation challenges for commercial kitchens.", "applicability": "All new construction food facilities in SF, and existing facilities replacing gas water heaters when triggered by AB-112 or voluntary all-electric conversion.", "hot_water_temperature_requirements": { "general_use": "120°F minimum at fixtures", "handwashing": "100°F minimum (cannot exceed 108°F at handwash sinks per CA Health & Safety Code)", "dishwasher_chemical_sanitizing": "120°F minimum at machine", "dishwasher_high_temp_sanitizing": "180°F final rinse (may require booster heater with HPWH)", "three_compartment_sink": "171°F if using hot water sanitizing method (third compartment)" }, "sizing_considerations": [ "HPWH recovery rate is slower than gas — must size for peak demand periods, not just average use", "Storage tank capacity must compensate for slower recovery — typically 1.5x to 2x the equivalent gas tank size", "Multiple HPWH units may be needed for large restaurant operations", "Booster heaters (electric) required if high-temp dishwasher sanitizing is used", "First-hour rating more important than BTU input for HPWH sizing" ], "installation_requirements": [ "HPWH must NOT be located in food preparation or food storage areas (cold air discharge affects food safety)", "Separate mechanical room or dedicated alcove required", "Adequate clearance for air circulation around HPWH unit", "Condensate drain required — route to approved drain, not to food areas", "Electrical circuit capacity must support HPWH and any booster heaters", "Noise considerations — HPWH compressors generate noise that may affect dining areas" ], "dph_plan_review_requirements": [ "Hot water demand calculation showing peak demand by fixture type", "HPWH unit specification with first-hour rating and recovery rate", "Equipment schedule must show HPWH as electric (for AB-112 verification)", "Booster heater specification if high-temp sanitizing dishwasher is used", "Installation location shown on floor plan — NOT in food areas", "Pipe insulation specification to minimize heat loss from HPWH to fixtures" ], "exemptions_for_gas": { "note": "Gas water heaters may still be allowed in food facilities under specific exemption conditions", "conditions": [ "Existing building without adequate electrical capacity for HPWH (requires formal infeasibility documentation)", "AB-112 infeasibility review determines all-electric is not feasible for the specific building", "Replacement of existing gas water heater in an existing facility (when not triggered by new construction or change of use)" ] }, "common_issues": [ "HPWH undersized — peak demand not accounted for (busy lunch/dinner service)", "HPWH installed in food prep area — violates both DPH and manufacturer requirements", "No booster heater specified for high-temp dishwasher — dishes won't sanitize properly", "Condensate drain not routed properly — water damage in food facility" ] }, "facility_categories": { "note": "DPH determines category from menu. Category determines equipment and space requirements.", "types": [ {"category": "Prepackaged food only", "description": "100% commercially prepackaged. No food prep, no coffee service, no unpacking.", "plan_review": "Simplified"}, {"category": "Limited food prep", "description": "Bakeries, ice cream shops, yogurt shops. Some food handling but limited cooking.", "plan_review": "Standard"}, {"category": "Moderate food prep", "description": "Bars/taverns serving unpackaged beverages. Delis with limited hot food.", "plan_review": "Standard"}, {"category": "Full food service", "description": "Restaurants, cafeterias, catering kitchens. Full cooking and food preparation.", "plan_review": "Full — requires all systems above"} ] }, "parallel_permits_needed": [ "DBI building permit (concurrent review)", "DPH health permit to operate (after construction, before opening)", "SFPUC grease interceptor approval (if new installation)", "PG&E service connection (if new/additional gas or electric)", "ABC liquor license (if alcohol — Type 47 must be purchased existing in SF)", "Fire Department review (if 3+ residential units in building, or hood suppression)" ] }