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Health - Food and Restaurants
Restaurants and Permanent Food Establishments
The following requirements for Permanent Food Service Establishments in the City of Palestine in conjunction with the Texas Food Establishment Rules, indicated by sections listed below. You can download the full manual from the state here. If you are familiar with the state rules, the most recent changes can be found here.
No person shall operate a food establishment who does not have a valid permit nor issued by the Director and a valid license issued by the City. Neither a permit, nor license issued under this article is transferable from one person to another or from one location to another. A person planning to construct, convert an existing structure or remodel an existing food establishment shall submit plans to the Director for review and approval prior to construction.
Permit application contents: 228.247
Any person desiring to operate a food establishment shall submit a written application for a permit on forms provided by City of Palestine 504 N. Queen St. Palestine, TX. 75801.
Smooth, durable, easily cleanable and non-absorbent in areas exposed to grease and/or water: food preparation areas, walk-in refrigerators, ware washing areas, toilet rooms, etc. Floor and wall junctures enclosed or sealed. Good repair, free of holes, cracks or crevices with flush wall/ceiling junctions.
Toilets and Urinals: 228.176
Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. A toilet room located on the premise shall be completely enclosed and provided with a tight fitting and self-closing door. Ventilation of sufficient capacity shall be provided to keep rooms free of obnoxious odors. Only authorized personnel allowed in food preparation, food storage, or ware washing areas.
Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and gaps along floors, walls and ceilings; closed, tight-fitting windows; and solid self-closing, tight fitting doors….Screening material shall not be less than sixteen (16) mesh to one inch.
Cleaning, sanitizing food and materials: 228.107
A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Sink compartments shall be large enough to accommodate all soiled and cleaned items…before cleaning and after sanitizing. Sinks and drain boards must be self-draining. A ware washing machine and its auxiliary components shall be operated in accordance with the machine’s data plate and other manufacturer’s instructions. Chemical test kit/device required.
Handwashing and lavatory facilities: 228.146
A hand washing lavatory shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet and shall be located within twenty-five feet of utensil washing areas, food preparation areas and serving areas. Distance is defined as the walking path that a food establishment employee must take to access the hand wash lavatory. Measurement must be within the roof where utensil washing, food preparation and/or food serving takes place except that a hand wash lavatory can be located five feet into another room that is not separated by physical doors.The City has adopted a policy that ready to eat foods may not be touched by the bare hand of the food worker.
Service sink: 228.147
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Shall be equipped to provide water at a temperature of 110°F.
Plumbing: 228.149(e)(1)- 228-150(d)
A plumbing system shall be designed, constructed, and installed according to law. In the city, in all new or extensively remodeled establishments all plumbing and plumbing fixtures must be approved by the Development Services department of The City of Palestine. Grease traps and grease interceptors shall be located to be easily accessible for cleaning.
Equipment and Utensils, design and fabrication: 228.222 (j)
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe, durable corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated ware washing, finished to have a smooth, easily cleanable surface and resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program will be deemed to comply. In the city-all new equipment and utensils must meet National Sanitation Foundation Standards or standards certified as equivalent by the regulatory authority.
Cooling, heating and holding capacities: 228.75
Equipment for cooling and heating food shall be sufficient in number and acapacity to provide food temperatures as specified and shall be provided with a thermometer.
Ventilation hood systems: 228.107(d)
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
Ventilation mechanics: 228.178
If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
Lighting intensity: 228.177(1)-228.177(3)
The light intensity shall be at least 10 foot candles at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas; at least 20 foot candles in areas used for hand washing, ware washing and equipment and utensil storage, and in toilet rooms; and at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment: knives, slicers, grinders or saws….
Protection shielding: 228.174(a)(1)
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils and linens; or unwrapped single-service and single-use articles. Infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Outdoor areas: 228.174(j)
Outdoor walking and driving areas shall be surfaced with concrete, asphalt or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions. Surfaces shall be graded to drain.
Refuse receptacles: 228.152(b)(1)
Shall be durable, cleanable, insect-and rodent-resistant, leak proof and nonabsorbent. Outside receptacles shall be designed and constructed to have tight-fitting lids, doors, or covers. An outdoor storage surface shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Liquid waste from compacting or cleaning operations shall be disposed of as sewage.
Disposal facility: 228.222(h)(2)
Sewage shall be disposed through an approved facility that is a public sewage treatment plant; or an individual sewage disposal system that is sized, constructed, maintained, and operated according to law. A permit for an approved sewage disposal system must be obtained from and will require the approval of the On-Site Sewage Facility Program.
Water sources: 228.223(o)(1)
Drinking water shall be obtained from an approved source that is a public water system or a nonpublic water system that is constructed, maintained, and operated according to law.
No Bare Hands Contact With Ready To Eat Foods: 222.65
The City Of Palestine has adopted a policy that ready to eat foods may not be touched by the bare hands of food workers.
First Aid supplies, availability: 228.210
A first aid kit shall be provided.
Cleanup Procedures for vomiting and diarrhea events: 228.45
All food establishments are required to have a procedure for responding to vomiting and diarrhea events. The City of Palestine recommends the following procedure, outlined here.