Food Service - Permanent Establishments

A note about upcoming ServSafe classes:
Nancy Laber, our instructor for ServSafe classes, has retired. We are working on finding another instructor for our classes, but do not have anything set up at this time. The Michigan Restaurant Association presently has a class set up in Gaylord on March 24, 2015. You can contact Cheri Burd regarding this class at 1-800-968-9668, or For additional MRA classes you can search the, ServSafe website. Grand Traverse County Health Department also offers classes periodically. They have two classes scheduled for 2015; one on April 29th and the second on October 28th. You can contact them at 231-995-6018. Check our Food Service - Restaurant page in the next couple of months to see what classes we are able to offer.

Opening a New Permanent Food Establishment

If you are building a new building or remodeling an existing establishment or structure, you can jump right in and begin the Plan Review process. If, however, you are buying an existing establishment and plan to run it "as is", we recommend a call to the Health Department first. We have records on all existing food establishments under our jurisdiction, and can tell you before you buy if you would be inheriting any previously identified problems. Our sanitarians can be very helpful in pointing out potential pitfalls.

Sanitarian sitting at desk reviewing plans Penney L. Massey, R.S.
Charlevoix Office: 231-547-7668

Scott Johnston, REHS
Otsego Office: 989-732-6863

Ron Boss
Antrim Office: 231-533-8670

Michele Delves, CP-FS
Emmet Office: 231-347-4694

Michael Jones, R.S.
District Supervisor
Charlevoix Office: 231-547-7641

Plan Review

Submittals must include:
› Plan Review Packet
› Proposed Menu
› Appropriate Fee
› A Plan to Scale
› Equipment Specification sheets (make, model, dimensions)

Sanitarian in kitchen with inspection pad Plan Review Materials:
Instruction Sheet
Plan Review Packet
MDA Plan Review Manual

Standard Operating Procedure (SOP) Forms:
STFU Wastewater
Time for Control
Thawing PHF
Personal Hygiene
Hot Holding
Hand Washing
Employee Health
Date Marking
Cross Contamination
Cover Sheet
Cooling Food
Cooking Temperatures
Cold Holding
Cleaning and Sanitizing
Bare Hand Contact
Approved Sources
STFU Water Supply

SOP Packet

Restaurant kitchen