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So, the Designer at my Wife's place wanted to go for the rough, raw floor look that seems to be all the rage in trendy LA LA restaurants...
The previous owner says it won't pass Inspection. My comment (since the floor is very clean) is: since when is Ugly Illegal?
Yeah, I know I said I wasn't going to have anything to do with this place...
I worked until after 0400 yesterday and today has been way too long...
I'm getting this place open by Monday.
At least I'm too busy to put on any more weight!
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Hi Designer? Most often it comes down to cleaning surface and if it is a cooking area/foodservice area .Where you serve it's the tables and chairs and drink service area that come under what can make people sick. The shift over the years has been to focus on what can make people sick and not so much about the small stuff. They know the customers are savy and can spot the general conditions
Now the straight bleach rag rolled around the table a few times to many is thinking more is better and the rinse in the dishwasher extra strong should kill everything.
So suggest to the inspector you will have the clients eat off the plates on the table and monitor the floor surface for growth! Good Luck I will be in Ridgecrest Monday afternoon ???? Thanks Doug
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Pictures? I'd like to see this too-ugly-to-be-legal floor.
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Is the tile for a restaurand/food service?
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Richard, if it's a public dining area local code can vary widely from jurisdiction to jurisdiction. Generally speaking, all back-of-house flooring in kitchen or prep areas must be capable of being thoroughly cleaned of all food residue - particularly grease. Any surface that can absorb and hold grease is pretty much verboten.
Front-of-house floor codes are all over the board. From your brief description, this sounds like a dining room floor? My only caution is that if it is currently compliant in your county/city, it may not be in the near future - and grandfathering is getting harder and harder to come by.
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Hi Richard, like Bulldog was saying, the dining room usually isn't a problem. It's the food prep area that they tear apart. I use a lot of quarry tile in prep areas and kithchens. Most counties will require coving against the walls with a 3/8" radius. If you have a abrasive or slip resistant tile in the traffic areas, you have to have a smoother version under any equipment, tables, etc that are permanent since they know you won't be able to clean under them. Hope that helps.
Jim
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Hello Richard,
Here is link to the Kern County EHS construction guidelines for food facilities, which is an essential guideline to walk you through any remodeling or reopening after change of ownership etc.
Flooring requirements of note are found on pp. 10 through 13, and Appendix A lists approved flooring materials for these areas.
psbweb.co.kern.ca.us/EH_Internet/pdfs/Food/foodMoreInfo/PLAN_CHECK_GUIDE_2006.pdf
Good luck to you and your wife,
kind regards,
arocknoid
PS: you may also find this helpful:
psbweb.co.kern.ca.us/EH_Internet/pdfs/Food/foodProgramInfo/HowToStartAFoodBusiness27.pdf
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This is great stuff. Thanks so much for the guidance.
It was another nonstop day... But things are looking good for the Monday opening (unless I come across a red flag in the reading I'll be doing tonight).
Last edited by Richard P.; 01/06/13 03:53 AM. Reason: it is the dining area that had some old, dirty carpeting ripped out
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Richard: Where's this new place gonna be?
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All I know is you have got to get some of Tracies pickles for every table. There Awesome! You missed them at Shins 300 dinner.
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All I know is you have got to get some of Tracies pickles for every table. There Awesome! You missed them at Shins 300 dinner. I didn't see any pickles! I guess you ate 'em all, Dave, before I got there!  I did get some of her cookies, though, which were GREAT!
"What we have done for ourselves alone dies with us; what we have done for others and the world remains and is immortal." Albert Pike
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Pickles were at dinner. You just skedaddled too fast.
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Hi I don't know if you get the Subway commerical about the office setting the guy and the two girls? thats how the pickles went. Trailbud spotted the jar Ridgeline went on the attack lid was off and that very back corner of Shin's dinner ate the pickles like candy in a school yard.
Tracie gave Earlene and I the pickles my fault was set them on the table. Tracie's fault now everyone knows how great they are and should share secret mix. Tracie also has a special Chili that is a rare find she uses chicken instead of beef and several other tricks that changes the flavor. Thanks Doug
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Tracie, do you put the pickles in your chili? Have to try it at next pot luck with lilbitmo's pickle Doritos.
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Tracie, do you put the pickles in your chili? Have to try it at next pot luck with lilbitmo's pickle Doritos. Dill Pickle Pringles, those are the hot ticket, not sure if they make them in Doritos, but I like the way you think 
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Pre-cooked Trader Joes bacon wrapped in Pringle (not Dorito) dill pickle chips. Now there's a mountain treat.
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Richard: Where's this new place gonna be? My wife is taking over the Bangkok House Restaurant. The previous owner injured herself and could not work for a while... she decided to retire. And, another question for the small business owners... accounting/payroll packages? Gotta pay the employees soon... start doing some cost analysis...
Last edited by Richard P.; 01/11/13 03:06 PM. Reason: Gee, it sure would be nice if I could do somethnig that would have me posting something relevant to the board...
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Richard, anything that gets me thinking about pad thai and curry is relevant. yum
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All I know is you have got to get some of Tracies pickles for every table. There Awesome! You missed them at Shins 300 dinner. I didn't see any pickles! I guess you ate 'em all, Dave, before I got there! I did get some of her cookies, though, which were GREAT! They were goooood!!!! She makes the best!
"The mountains are calling and I must go."
John Muir
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