Basic Requirements for a Food Service License

Following is a list of basic requirements for a food service establishment license under the Wyoming Food Safety Rule. This is not an all-inclusive list and notes the major requirements for the typical restaurant or food service operation. Some items may not apply to your establishment.

  1. Plans and specifications, drawn to scale and showing equipment, must be submitted to Teton County Environmental Health (TCEH Phone: 307-732-8490) for approval 30 days before start of any new construction or major renovation.
  2. Complete and submit application and fee for food establishment license to TCEH.
  3. *A schedule of all equipment to be used must be submitted to TCEH.
  4. Intended menu and anticipated volume of food to be stored, prepared, sold or served must be submitted to TCEH.
  5. All foods must be obtained from an approved source.
  6. A pre-operational inspection and approval is required before opening any food-based business.
  7. Contact Jackson (307-733-0520) or Teton County (307-733-7030) Planning and Zoning Offices for local requirements and building permits.
  8. Plans and specifications must be submitted to the local Fire Prevention and Electrical Safety Office (307-733-4732) for all new construction or renovations.
  9. Establishments in Jackson city limits must apply for a business license (307-733-3932).
  10. Establishments that use private well water must contact United States EP.A. 800-227-8917, ext. 6274) for requirements.
  11. Establishments that use private well water must submit a water sample for bacteriological testing before opening is approved.
  12. A state permit, from the State Engineer's Office (307-777-7354), is required prior to having a well drilled.
  13. Private wastewater disposal systems must have a DEQ permit (332-3144) and be constructed in accordance with submitted plans.
  14. A three-compartment sink with drainboards or a commercial dishwasher is required for utensil washing.
  15. *A low-temp dishwasher must be equipped with a device that indicates audibly or visually when more sanitizer is needed.
  16. Test strips for the type of sanitizer being used must be provided and used according to instructions.
  17. Must provide wiping cloths in sanitizing solution in all areas including food prep, service, wait and bar.
  18. All utensil washing and food preparation sinks and all equipment used to hold food (i.e. ice) must be indirectly drained to the sanitary sewer according to the most recent plumbing code being used locally.
  19. Handwashing sinks must be installed in all food preparation, food service and utensil washing areas. Hand sinks must be conveniently located no more than 25 feet from any point within these areas.
  20. All hand sinks shall have hot and cold running water delivered through a mixing valve.
  21. Restrooms must be required number, properly located and equipped, have self-closing doors and be electrically vented to the outside. Restaurants with an occupant load of 100 or more shall provide separate employee bathrooms.
  22. Floor drains are required in all commercial kitchens and in bathrooms having more than one water closet or urinal.
  23. A utility / mop sink with hot and cold running water for mops and wastewater is required in all establishments.
  24. All establishments producing any type of grease or oil will provide a grease trap or interceptor.
  25. An electrically vented exhaust hood with a fire suppression system is required above all cooking equipment and above any piece of equipment that emits water or grease
  26. *Must have adequate cold holding units to hold all cold foods at 41°F and below or frozen foods frozen.
  27. Must have adequate equipment for cooking, storing, displaying and serving hot foods.
  28. Provide thermometers in all cold and hot holding equipment.
  29. Self-service operations must be provided with proper sneeze guards over serving lines and all ice bins should have lids to prevent contamination.
  30. *Provide proper dispensers for soda / pop machines (no rim contact) and approved ice bins only (cold blocks must be integral part of bin). These must be correctly installed and maintained.
  31. All equipment must be properly constructed (NSF, ANSI or uL rated), located and installed.
  32. All wall and ceiling materials must be light colored, smooth, non-absorbent and easily cleanable.
  33. Must have proper floor coverings. No carpets in kitchen, wait areas, bathrooms or behind bars.
  34. All lights in food preparation, storage and utensil washing areas shall be shielded or shatter resistant.
  35. Provide storage area for personal items, such as clothing and purses, separately from all food and utensils.
  36. Provide storage area for maintenance supplies or equipment and facilities for clean or soiled linens. All chemicals shall be stored separate from foods and utensils.
  37. All outer openings shall be protected (screened) and door shall be tight fitting (insect and rodent proof).
  38. Outside garbage facilities shall be properly located and maintained. Outside premises shall be free of litter or junk.
  39. Food establishments shall be separate from any living or sleeping quarters by partitioning and solid, self-closing doors.
  40. Each time a licensed operation changes ownership, the facility must be brought into compliance with the most current codes.

*New requirement under the Wyoming Food Safety Rule