Form DEH:FH-904 "Host Facility for Catering - Plan Check Flow Chart" - County of San Diego, California

What Is Form DEH:FH-904?

This is a legal form that was released by the Department of Environmental Health and Quality - County of San Diego, California - a government authority operating within California. The form may be used strictly within County of San Diego. As of today, no separate filing guidelines for the form are provided by the issuing department.

Form Details:

  • Released on June 1, 2020;
  • The latest edition provided by the Department of Environmental Health and Quality - County of San Diego, California;
  • Easy to use and ready to print;
  • Quick to customize;
  • Compatible with most PDF-viewing applications;
  • Fill out the form in our online filing application.

Download a printable version of Form DEH:FH-904 by clicking the link below or browse more documents and templates provided by the Department of Environmental Health and Quality - County of San Diego, California.

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Download Form DEH:FH-904 "Host Facility for Catering - Plan Check Flow Chart" - County of San Diego, California

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County of San Diego
DEPARTMENT OF ENVIRONMENTAL HEALTH
FOOD AND HOUSING DIVISION
P.O. BOX 129261, SAN DIEGO, CA 92112-9261
(858) 505-6900  1 (800) 253-9933 
www.sdcdeh.org
P l a n C h e c k S c h e d u l i n g L i n e : ( 8 5 8 ) 5 0 5 - 6 6 6 0
Host Facility for Catering – Plan Check Process
A Host Facility is located in a brewery, winery, commercial building, or another location approved by DEH
that has some basic amenities in order to support and operate in conjunction with a permitted Caterer
that provides food directly to individual consumers for a limited period of time for up to 4 hours within a
12 hour period. The flowchart below, along with the checklist of requirements will assist you in
determining the requirements you need to meet to become a Host Facility for Catering. Depending on the
permit status and infrastructure available at your facility, you will be able to determine whether a plan
*
check consultation
or plan check submittal and review is needed for your proposed Host Facility.
Does the site have an existing Food Facility Health Permit with DEH-FHD?
YES
NO
FFPP
FFPN
PLAN SUBMISSION
*CONSULTATION
The Host Facility must meet ALL the following requirements.
If any of these items is not currently available at the permitted facility, PLAN SUBMISSION is required.
YES NO
ITEM DESCRIPTION
R
: A clean commercial restroom in the Host Facility that the Caterer will be using. The
ESTROOM
1
restroom must be located within 200 feet of the area where the Caterer prepares the food and must
be accessible to all food handlers. The restroom must meet all local building and plumbing code
standards. A common use restaurant agreement must be submitted if a common use restroom is to
be utilized outside of the Host Facility.
J
S
: A curbed janitorial sink equipped with hot and cold water and an atmospheric vacuum
ANITORIAL
INK
2
breaker or other approved backflow device at the faucet.
E
P
S
: A sufficient source of electrical power located where the Caterer can utilize
LECTRICAL
OWER
OURCE
3
it for their required mechanical refrigeration equipment.
P
H
C
W
: A supply of potable hot and cold water. The hot water heater must be
OTABLE
OT AND
OLD
ATER
4
adequate to provide a hot water supply of a minimum 120°F at the sink fixtures requiring hot water
at a peak demand rate.
L
C
: The Host Facility must provide a location for the Caterer to set up their
OCATION FOR
ATERER
5
operation. Food service operations of the Caterer are contingent upon the location that they will be
setting up their equipment. Ensure all applicable codes are complied with including, but not limited
to Zoning and Fire.
If you answered YES to ALL of the
If the answer is NO to
above items, a CONSULTATION
any of the above items,
can be
conducted.*
PLAN SUBMISSION is required.
*Please be advised that a plan check consultation does not guarantee that a full plan submittal will not be required. Plan review
is not included under the consultation fees. Construction plan submittal and approval is required prior to the start of any
construction or remodeling of a food facility or utensil-washing establishment.
DEH: FH-904 (Rev. 06/20)
County of San Diego
DEPARTMENT OF ENVIRONMENTAL HEALTH
FOOD AND HOUSING DIVISION
P.O. BOX 129261, SAN DIEGO, CA 92112-9261
(858) 505-6900  1 (800) 253-9933 
www.sdcdeh.org
P l a n C h e c k S c h e d u l i n g L i n e : ( 8 5 8 ) 5 0 5 - 6 6 6 0
Host Facility for Catering – Plan Check Process
A Host Facility is located in a brewery, winery, commercial building, or another location approved by DEH
that has some basic amenities in order to support and operate in conjunction with a permitted Caterer
that provides food directly to individual consumers for a limited period of time for up to 4 hours within a
12 hour period. The flowchart below, along with the checklist of requirements will assist you in
determining the requirements you need to meet to become a Host Facility for Catering. Depending on the
permit status and infrastructure available at your facility, you will be able to determine whether a plan
*
check consultation
or plan check submittal and review is needed for your proposed Host Facility.
Does the site have an existing Food Facility Health Permit with DEH-FHD?
YES
NO
FFPP
FFPN
PLAN SUBMISSION
*CONSULTATION
The Host Facility must meet ALL the following requirements.
If any of these items is not currently available at the permitted facility, PLAN SUBMISSION is required.
YES NO
ITEM DESCRIPTION
R
: A clean commercial restroom in the Host Facility that the Caterer will be using. The
ESTROOM
1
restroom must be located within 200 feet of the area where the Caterer prepares the food and must
be accessible to all food handlers. The restroom must meet all local building and plumbing code
standards. A common use restaurant agreement must be submitted if a common use restroom is to
be utilized outside of the Host Facility.
J
S
: A curbed janitorial sink equipped with hot and cold water and an atmospheric vacuum
ANITORIAL
INK
2
breaker or other approved backflow device at the faucet.
E
P
S
: A sufficient source of electrical power located where the Caterer can utilize
LECTRICAL
OWER
OURCE
3
it for their required mechanical refrigeration equipment.
P
H
C
W
: A supply of potable hot and cold water. The hot water heater must be
OTABLE
OT AND
OLD
ATER
4
adequate to provide a hot water supply of a minimum 120°F at the sink fixtures requiring hot water
at a peak demand rate.
L
C
: The Host Facility must provide a location for the Caterer to set up their
OCATION FOR
ATERER
5
operation. Food service operations of the Caterer are contingent upon the location that they will be
setting up their equipment. Ensure all applicable codes are complied with including, but not limited
to Zoning and Fire.
If you answered YES to ALL of the
If the answer is NO to
above items, a CONSULTATION
any of the above items,
can be
conducted.*
PLAN SUBMISSION is required.
*Please be advised that a plan check consultation does not guarantee that a full plan submittal will not be required. Plan review
is not included under the consultation fees. Construction plan submittal and approval is required prior to the start of any
construction or remodeling of a food facility or utensil-washing establishment.
DEH: FH-904 (Rev. 06/20)