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2950 Lexington Ave - Food & Beverage Equip. Insp.January 31, 2011 Protecting, maintaining and improving the health of all Minnesotans Kathy Marinello 2950 Lexington Avenue Eagan, Minnesota 55121 Dear Ms. Marinello: Subject: Food and Beverage Equipment at Eagan Sports Complex, Eagan, Dakota County, Minnesota, Plan No. 110402 Thank you for submitting plans to the Minnesota Department of Health (MDH). We are enclosing a copy of our report covering an examination of plans and specifications on the above designated project. The plans appear to be in general compliance with the standards of this department and have been approved with the following changes. Please see the enclosed report for the changes and/or coImnents. Ten working days prior to completion of the project, please contact me in order to arrange for a final opening inspection. A final opening inspection can not be conducted until a license application is submitted with the appropriate fees to MDH. Please submit application and fees to: Minnesota Department of Health Environmental Health Services Section 625 Robert Street North, P.O. Box 64495 St. Paul, Minnesota 55164 -0495 If you have any questions, please contact me at 651/201 -5244 or at barbara.krech@state.mn.us. Sincerely, atkrula kiwi\ Barbara Krech, R.S. Environmental Health Services Section PO Box 64975 St. Paul, Minnesota 55164 -0975 barbara.krech @state.mn.us M I N N E S O T A MDH DEPARTMENToF HEALTH BJK:jlr Enclosure cc: Woodstone Builders Mr. Dale Schoeppner, Plumbing Inspector Mr. Ronald Gnotke, Electrical Inspector Mr. Marty Kumm, Electrical Inspector Ms. Peggy Spadafore, Minnesota Department of Health RECEIVED FEB 0 7 2011 fri ofc vi IA r ■V"kr General Information: 651- 201 -5000 • Toll-free: 888-345-0823 • TTY: 651-201-5797 • www.health.state.mn.us An equal opportunity employer MINNESOTA DEPARTMENT OF HEALTH Division of Environmental Health REPORT ON PLANS Plans and specifications on food and beverage equipment: Eagan Sports Complex, Plan No. 110402 Location: 2950 Lexington Avenue, Eagan, Dakota County, Minnesota Date Examined: January 31, 2011 Date Received: January 12, 2011 Submitted by: Woodstone Builders, 9333 Penn Avenue South, Bloomington, Minnesota 55431, Attn: Ross B., Phone #: 952/808 -8662 Ownership: Kathy Marinello, 2950 Lexington Avenue, Eagan, Minnesota 55121 Phone #: 952/221 -7669 The following are corrections or requests for additional information necessary before construction of your project: Scope of Project: Build a concession stand, limited menu, with no food prep sink. Licensed as a small establishment. 1. Equipment Standards — General Requirements: Food and beverage equipment shall meet the applicable standards for one of the following: • National Sanitation Foundation (NSF). • Edison Testing Laboratories (ETL) to NSF Standards. • Underwriters Laboratory (UL) to NSF standards. • Canadian Standards Association (CSA) to NSF Standards. Equipment shall bear the NSF or equivalent sticker and manufacturer information. 2. Food Service Equipment: Table- mounted equipment that is not easily movable shall be sealed to the table or elevated on four (4) inch NSF legs. All floor mounted equipment shall be elevated on six (6) inch NSF legs or casters. Provide approved equipment for the dispensing of single service items. 3. Food contact surfaces — General Requirements: Primary food contact surfaces (tables and counters) shall be of stainless steel construction in compliance with NSF Standard No. 2 or equivalent. Plastic laminate surfaces are not acceptable for food contact and food preparation surfaces. Eagan Sports Complex Food and Beverage Equipment Plan No. 110402 Page 2 January 31, 2011 4. Non -Food Contact Surfaces, Cabinetry (including salad bar and buffet tables): Non -food contact surfaces of equipment that are exposed to splash, spillage or frequent cleaning shall be constructed of a corrosion - resistant, nonabsorbent and smooth material. All service counters and other millwork surfaces shall be protected with stainless steel, NSF - plastic laminate to Standard No. 35 or equivalent. Exposed wood surfaces on cabinets and under counter tops shall be covered to provide a smooth and easily cleanable surface. • Solid surface counter tops are proposed. Ensure undersides are finished with light - colored, non - absorbent, smooth, easily cleanable surface. Cutouts in millwork shall be made and sealed by the fabricator. Enclosed hollow base cabinets are not allowed. Cabinets shall be on a solid raised masonry base (four inch) or six (6) inch NSF legs or heavy duty castors. Non -food contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. 5. Refrigeration — General Requirements: All refrigeration and freezers must meet NSF Standard 7 or equivalent. All display case coolers, merchandisers and similar equipment must meet NSF Standards or equivalent and used only for storage of food and beverage items the unit was designed for. These coolers are not permitted in the food preparation areas. 6. Three - Compartment Sink: Sink bowls shall be adequately sized for the largest utensil to be washed in the three- compartment sink. Provide approved racks, shelves or dish tables for storing soiled equipment and utensils; and air drying clean equipment and utensils. Soap and chemical dispensers attached to the faucet of a three- compartment sink must be installed according to Minnesota Plumbing Code Chapter 4715 and have appropriate backflow prevention. 7. Hand Sinks: Install a splashguard at the hand sink. Eagan Sports Complex Food and Beverage Equipment Plan No. 110402 Page 3 January 31, 2011 8. Storage Areas: Provide approved (NSF or equivalent) shelving to maintain food items, single - service items and equipment six (6) inches above the floor surfaces. Designate an appropriate chemical storage space separate from food products, single - service items and food equipment. 9. Walls — General Requirements: Wall surfaces in splash zones or high moisture areas such as warewashing, food preparation sinks, handsinks and janitorial sink areas shall be finished with smooth, light colored, durable, non- absorbent materials. A fiberglass re- enforced panel (FRP) proposed. Utility service lines and pipes shall not be unnecessarily exposed. 10. Floors — General Requirements: Floors in kitchens, bars, other rooms where food is stored, prepared or washed, employee dressing or locker rooms, toilet rooms and janitorial rooms shall be smooth, non - absorbent, durable and easily cleanable. + Concrete floors are not approved in janitor room. Provide tile floor with covebase to a minimum of 3 feet around mop sink. Approved materials include: quarry tile, ceramic tile, and terrazzo or an epoxy flooring system installed on a concrete surface. Epoxy or polyurethane base grout shall be utilized. All flooring, tile and grout shall be sealed per manufacturers' recommendations A four inch integral base cove shall be installed at the floor /wall junctions. Concrete flooring is not approved as floor covering in this area. + Janitor room Non -slip quarry tile may not be located underneath equipment. 11. Ceilings — General Requirements: Ceilings in kitchens, bars and bar service areas, other rooms where food is stored, prepared, or washed, toilet rooms and janitorial rooms shall be smooth, non - absorbent, durable and easy to clean. Vinyl coated acoustic ceiling panels Eagan Sports Complex Food and Beverage Equipment Plan No. 110402 Page 4 January 31, 2011 12. Janitorial Areas — General Requirements: Provide utility sink or curbed cleaning facility with a floor drain for cleaning mops and for the disposal of mop water or similar liquid wastes. Janitorial areas shall have FRP, ceramic tile or equivalent, stainless steel or cleanable block walls in the splash area. Unfinished gypsum wallboard is not acceptable in the janitorial area. Provide vacuum breakers at all threaded hose bibs. No wye adapters. Chemical or detergent dispensers shall provide appropriate backflow prevention devices. 13. Plumbing — General Requirements: A plumbing plan approval letter has not been received at this time. Provide at opening inspection evidence that the plumbing system has been inspected and approval given by the local building official or a representative from the Department of Labor and Industry (DOLI). A separate on -site inspection will be conducted by the Minnesota Department of Labor and Industry plumbing inspector or delegated agent to determine compliance with the Minnesota Plumbing Code. All plumbing equipment shall be installed in accordance with the Minnesota Plumbing Code for a commercial establishment. All pipe chases that pass through walls shall be tightly sealed and covered. All utility pipes shall be enclosed in walls or ceiling. All hot water generating equipment (water heaters) shall be of adequate capacity to meet the needs of the anticipated demand of the establishment. 14. Lighting — General Requirements: Food preparation areas in which food or beverages are prepared, utensils are washed shall provide a minimum of 50 foot - candles of light measured 30 inches above the floor. 15. Employee Lockers, Restrooms and Break areas: Lockers or other suitable facilities shall be located in a designated area where contamination of food, equipment, utensils, linen and single - service and single -use articles cannot occur. 16. Other Code Requirements: For information on the Minnesota Clean Indoor Air Act (MCIAA) contact 651 -201 -4601 or visit their website at http:// www. health.state.mn.us /divs /eh/air. Finish Area Walls: Ceiling: Floor & Basecove: Kitchen: FRP Vin Tile Quarry/Quarry Eagan Sports Complex Food and Beverage Equipment Plan No. 110402 Page 5 January 31, 2011 Sincerely, Contact MN Electrical Licensing & Inspection at 651- 284 -5026 or visit their website at http: / /www.dli n-m gov /CCLD /Electrical.asp for information on electrical requirements and the name of the electrical inspector in your area. 17. Approved Finish Schedule: 414111101 41 CA Barbara Krech, R.S. Environmental Health Services Section PO Box 64975 St. Paul, Minnesota 55164 -0975 barbara.krech @state.mn.us