(a) If a food service facility is constructed or materially altered, or if an existing structure is converted for use as a food service facility, the licensee or applicant must submit to the director properly prepared, scaled plans and specifications for:
(1) Plumbing, lighting, and the construction and finishing materials for work areas; and
(2) The location, size, manufacture, and model number of all equipment.
(b) The director must approve all plans and specifications before workbegins.
(c) If one or more pieces of equipment are added or are replaced, the licensee or applicant must submit to the director the location, size, manufacturer, and model number of that equipment.
(d) The director must approve the equipment before it is installed. (1989 L.M.C., ch. 1, § 3.)
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