What do you look at during a preopening inspection?

We make sure the establishment is constructed/remodeled as specified in the approved plan and that all conditions in the approval are met.   Have everything on, at temperature, setup, and surfaces finished as though you are going to serve your first customer the moment the inspector leaves. There should be no equipment missing, not hooked up, or construction going on still. Use the preopening checklist to make sure you have everything in place.  The checklist is contained within the plan review application.     

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1. When do I need a license?
2. What other agencies do I need to contact?
3. Where do I get a plan review application?
4. Why is plan review required?
5. What does the plan review application require?
6. What are the basic requirements for a commercial kitchen?
7. How much does the plan review cost?
8. Why is the plan review and license fee separate?
9. Are licenses transferable?
10. What do you look at during a preopening inspection?
11. How often are restaurants inspected by the Health Department?
12. Do I need food safety training? Do I need a food handler card?
13. Can I use my 3-compartment sink for handwashing? Do I need a 3-compartment sink if I have a dishwasher?
14. Why is commercial equipment required? Does it need to be NSF?
15. Do I need a grease interceptor?