CONTENTS OF PLANS AND SPECIFICATIONS. 8-201.12

The plans and specifications for a food establishment must include: A. the intended menu; B. a description of the project including the anticipated volume of food to be stored, prepared, sold, or served; C. 1 complete set of plans drawn to scale, including the proposed layout, mechanical schematics, construction materials, and finish schedules for items such as floors, base coves, walls, and ceilings; D. the proposed equipment types, manufacturers, model numbers, locations on the layout, dimensions, performance capacities, and installation specifications; E. the HACCP plan as specified in part 4626.1730 , if required; F. counters and cabinetry shop drawings, indicating cabinet construction, and countertop finish; G. the unique well number and individual sewage treatment system certificate of compliance for individual sewage disposal systems; H. a copy of the zoning approval or building permit from the local unit of government; and I. other information that may be required by the regulatory authority for the review of the proposed construction, conversion, or modification.