1312 Town Centre Dr - MN Dept. of Agriculture Preliminary Plan Review for Big LotsJune 10, 2011
Ms. Doris Greathouse
Attn: Tax Dept
300 Phillipi Road
Columbus OH 43228
Dear Ms. Greathouse,
This office has completed a preliminary plan review for the Y ` ttm131 - 'o+t* Htlrie.in
Eagan, Minnesota. The plan review was conducted as required by Minnesota Statute Chapter 28A and the Minnesota
Food Code Chapter 4626. The Minnesota food code is the primary governing document for this review and may be found
on line at www. leg .state.mn.us /leg /statutes.asp by requesting Minnesota Rule Chapter 4626.
All appropriate permits from the local authorities shall be applied for and issued prior to starting any work on the
site. Failure to comply with this may result in a delay or this office not issuing your retail Food Handlers license
until the proper permits are issued. In addition if your water is supplied from a well you will be required to provide
a current proof of water potability. Our inspector will verify that the permits have been obtained.
The Minnesota Department of Agriculture grants preliminary plan approval to the plans for this proposed food
establishment. Upon this agency certifying that all items in this review have been addressed, final plan approval will be
granted. This preliminary plan approval is based upon the supposition that construction and equipment plans submitted to
this office do not change. Any deviation from the approved plans and specifications must have prior approval from this
agency.
Preliminary approval of the plans and specifications does not constitute endorsement or acceptance of the completed
establishment. Periodic on -site inspections may be made during construction. A final inspection of the completed
establishment, with equipment installed, must be conducted to determine if it complies with the requirements of the
Minnesota Food Code. Contact Food Ins,ector Mr. Matembo kilo at 952. 496.4124 to arran. e or a final ins, ectian.
You are listed as the contact for this project at 614 -278 -3627.
General Comments
This review was for the major remodeling of an existing 26,850 square foot store selling prepackaged foods only.
This store can be approved for the sale of prepackaged foods only. Food preparation, food service, food sampling
and repackaging of foods will not be allowed due to a lack of the proper facilities required for these operations. The
plans indicate only prepackaged foods such as candy, snack foods, cereal, condiments, dressings, coffee, tea,
vegetables, tuna, canned meat, pasta, rice, prepackaged dinners, soups, peanut butter, cooking oil, and canned foods
will be sold.
At this time, a HACCP plan has not been submitted for review. In addition, I have found nothing within the plans
or application to indicate a HACCP plan review is necessary.
Licensing of your firm is dependent upon proper installation of an approved water supply, plumbing and waste
system. Our inspector will review your approval letters from the appropriate authorities to insure these
requirements are met. Pursuant to MS 31.175 a license shall not be issued or renewed without approved plumbing,
water and waste systems. (4626.0980, 4626.1030) (5- 101.11, 5- 401.11) Also our inspector will review approvals from
building and fire officials before granting final approval. Please provide copies of approvals for review at the final
inspection.
Minnesota requires that all equipment be Certified to the NSF International Standards for cleanability, durability
and performance. New or used equipment not meeting these standards is prohibited. Any equipment installed that
does not meet these standards may be ordered removed.
625 Robert St. N., St. Paul, MN 55155 -2538 • 651 - 201 -6000 or 1 -800- 967 -2474 • www.mda.state.mn.us
An Equal Opportunity Employer and Provider, TDD 1- 800 - 627 -3529
MINNESOTA DEPARTMENT
OF AGRICULTURE
License Pending
Dakota County
Page 2
The plans indicate the only food equipment will be a Beverage Air MM14 Coke display cooler which is NSF listed
for the display of non - potentially hazardous prepackaged or bottled products only.
The following room finishes appear to be satisfactory for a store selling prepackaged foods only. The sales area will
have vinyl composition tile flooring, 4" vinyl wall base, painted walls and an exposed deck ceiling. The vestibule will
have non -skid vinyl composition tile flooring, 4" vinyl wall base, painted walls and painted drywall ceiling. The toilet
rooms have a ceramic tile floor, ceramic tile base, ceramic tile covered walls, and ceiling tile. The stockroom will
have a sealed concrete floor and exposed deck ceiling. The plans indicate the janitor closet has a ceramic tile floor,
ceramic tile base, ceramic tile wainscoted walls and ceiling tile. The restroom entry and water cooler area have a
vinyl composition tile floor, 4" vinyl base and acoustical ceiling tile.
The floor plan shows a men's toilet room and a women's toilet room in the store. A mop sink is located in the
janitor's closet adjacent to the restrooms.
Concerns:
1) Gaps at the floor -wall junctures in stockroom food storage areas must be minimally sealed (caulked) or
base coving installed. The plans did not specify a base for the stockroom. Drywall walls and plywood on
walls in stockroom food storage areas must be minimally sealed with a coat of paint.
Equipment
Food equipment shall meet the applicable National Sanitation Foundation (NSF) International food service standards. The
equipment shall be determined by NSF International or an American National Standards Institute (ANSI) Z34.1 accredited
independent entity, including Underwriters Laboratory or the Edison Testing Laboratory, to be equivalent to the NSF
International Standard. The use of equipment, that does not meet the NSF standards, prohibited. Bakery equipment
must comply with the Bakery Industry Sanitation Standards Committee (BISSC). (4626.0505)(4 - 201.11)
Custom fabricated or modified equipment must be constructed by a contractor listed by NSF International. The
name and address of the fabricator for custom fabricated equipment must be identified. (4626.0505)(4- 201.11)
All service counters and other millwork surfaces shall be protected with stainless steel, plastic laminate, or equivalent,
covering all exposed wood. In areas where food equipment involves heat or moisture, or where food comes in contact with the
surface, a stainless steel finish or approved equivalent material is required. Solid surfaces for food contact, such Corian or
Gibraltor shall be constructed by a fabricator listed by an approved third -party testing agency. They are required to be
installed on six -inch legs or a solid base. All areas of the custom fabricated counters shall meet the requirements of NSF
International Standard No. 35. All hard grain decor wood (e.g. oak) shall be properly sealed with a polyurethane or
varnish -like material. (4626.0505)(4- 201.11)
Used equipment meeting NSF International, NAMA, or BISSC standards, specified at the time of installation is permitted if
it: met the NSF International, NAMA, or BISSC standards, in effect at the time it was manufactured, remains in good
repair, is capable of being maintained in a sanitary condition, and is approved by the regulatory authority. Your inspector
will evaluate any used equipment to determine if it is acceptable.
(4626.0505)(4- 201.11)
Retail shelving and refrigeration and freezer display cases shall be designed and constructed to be durable and to retain their
characteristic qualities under normal use. (4626.0505)(4 - 201.11)
Provide sufficient refrigeration to hold all readily perishable food products at 41 °F or less. Provide sufficient ventilation
(e.g. louvers, etc.) for the compressor unit to evacuate any buildup of heat at the underside of the cold pans in and about the
compressor area. (4626.0675.) (4- 301.11)
Food Protection
Thermometers must be provided in all coolers and freezers where potentially hazardous food is stored, and must be located
in an area that is representative of the true air temperature. (4626.0705)(4 - 302.12) The internal temperature of cold
Page 3
potentially hazardous food must be maintained at 41 °F or below. *(4626.0395) (3- 501.16) All freezer units shall hold food
frozen. (4626.0370)(3- 501.11)
Installations
Seal (caulk) all annular openings around pipes and other conduits, where they pass through walls and floors. Seal all
junctures between the wall surface and the edges of attached equipment with approved caulk/sealing compound.
(4626.1395 A. (1) (6- 202.15)
All doors to the outside of the establishment must be self - closing and vermin proof. (4626.1395 A. (3.))(6- 202.15)
Lighting
Provide at least 10 -foot candles (110 LUX) of light intensity, at a distance of 30 inches from the floor, in the walk -in
refrigeration units, dry food storage areas, and during periods of cleaning. Provide at least 20 -foot candles (220 LUX) of
light intensity, at a distance of 30 inches from the floor, for areas where food is provided for consumer self - service or where
packaged foods are sold or offered for consumption, inside equipment including reach -in and under counter refrigerators,
and in toilet rooms. (4626.1470)(6 - 303.11)
Plumbing
At least one toilet facility and not fewer than the number required by law shall be provided. *(4626.1075)(5- 203.110)
These facilities must be conveniently located and accessible to employees at all times.* (4626.1095)(5 - 204.11) Toilet
rooms must be provided with adequate ventilation, hand cleanser, single -use towels or hand drying devices, tissue paper
and waste paper receptacles. Toilet rooms shall have at least one covered waste receptacle for sanitary napkins, paper
towels or diapers. (4626.1260)(5 - 501.17)
Plumbing plans must be submitted to the Minnesota Department Labor and Industry, Engineering Unit, or delegated
authority for review and approval prior to installation. All plumbing must be installed according to the Minnesota
Plumbing Code, including current amendments. *(4626.1045) (5- 202.11)
Equipment connected to the potable water supply shall be protected from back - siphoning and back flow. Equipment with
submerged inlet lines (dish machine, garbage disposal, steam table, urinal, etc.) shall be equipped with an approved
backflow preventor; this includes all threaded hose bib connections. *(4626.1085) (5- 203.14) Toilets shall be equipped with
an anti - siphonage ball cock assembly. Please contact a licensed plumber or refer to the Minnesota plumbing code.
Install a hot water heater in accordance with NSF Standard #5. (4626.0505) (4 - 201.11) It must be of adequate size and
recovery rate to provide hot water to all taps during peak water usage. Lack of hot water will require the installation of
additional hot water capacity. (4626.1025) (5- 101.13)
If soap and chemical dispensing devices are installed on potable water lines, they shall be listed to ASSE plumbing
standard 1055. (4526.1260) (5- 501.17)
Sinks
Install hand washing sinks supplied with hand soap and single -use hand towels in the toilet rooms. *(4626. 1095) (5-
204.11)
Install at least one service sink or curbed unit with a floor drain for disposal of mop water and similar liquid waste.
(4626.1080)(5- 203.13) Provide hooks or hang -up brackets at the utility sink for storage of mops and brooms.
Hand washing sinks and mop sinks are designed and approved only for their intended use.
Page 4
Storage
Provide adequate shelving covering the food operation to ensure that food products, utensils or single - service articles are
stored at least six inches off the floor. (4626.0730 A.) Retail shelving shall be designed and constructed to be durable and
to retain their characteristic qualities under normal use conditions. (4626.0505A.)
Provide an area for storage of employee's personal belongings that is separate from food, clean equipment, and single
service supplies. (4626.1560)
Provide an approved area for storage of chemicals, which is separate from food, food equipment, and single service articles.
(4626.1600)
Room Finishes
The floors, floor coverings, walls, wall coverings, and ceiling surfaces shall be designed, constructed, and installed so they
are: a) smooth, durable and easily cleanable where food operations are conducted; b) nonabsorbent, for food preparation
areas, walk -in refrigerators, ware washing areas, toilet rooms, janitorial areas, laundry areas, interior garbage, refuse storage
rooms, and areas subject to flushing or spray- cleaning methods, or other areas subject to moisture. (4626.1325)
Polymer floorinp_syStems: If polymer flooring such as an epoxy or urethane systems are installed they must be 1/8 inch
minimum in thickness in snack bars and sandwich preparation areas and 3/16 inch minimum in thickness in areas
where ovens, fryers and other heavy kitchen operations take place and contains a ground aggregate to refusal. The
finish coat must render the floor surface smooth to the extent that it can be cleaned with available cleaning equipment.
A test area should be provided so that our inspector can verify the flooring thickness.
Concrete, sealed or unsealed, is prohibited: a) where food product packages, containers, or cases in those areas are
opened. b) Under equipment in food preparation and service areas including under service cases. c) in walk -in refrigerators
or freezers, ware washing areas, toilet rooms, mobile food establishment servicing areas, hand wash areas, janitorial,
laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray - cleaning methods and areas
subject to moisture. (4626.1335 D.)
Unsealed concrete is permitted: For use where outside garbage and refuse containers are placed, including compactors
stored on a smooth and nonabsorbent surface. (4626.1230)
Vinyl flooring is prohibited: Vinyl flooring is not allowed in kitchens, deli areas, behind fast food or service counter
areas unless the manufacturer recommends it for this use. It is allowed in storage rooms and retail areas including
under food and beverage counters. Proof of recommended use will be required in the form of sales material or a letter
from the manufacturer specifically showing the recommended use before approval of this flooring will be granted.
Floor and wall junctures: Shall be coved and closed to no larger than one millimeter (1/32 inch) when cleaning methods
other than water flushing are used for cleaning floors. At the floor wall juncture where the fiberglass panel meets the floor
an acceptable base coving such as stainless, quarry or other pre- approved materials must be installed. (4626.1345A.)
Where water flushing is used coving shall be sealed. (4626.1345B.) Glued rubber coving may not be acceptable on
fiberglass panels, as it may not bond to the fiberglass material.
Floor surfaces: Shall in the food preparation, food storage, and utensil washing areas be constructed of smooth, durable,
nonabsorbent, easily cleanable materials, which resist the wear, and abuse to which they are subjected.
The walls and ceiling in the food preparation, utensil washing and toilet room areas shall be smooth, non - absorbent, and
easily cleanable. (4626.1335A)
Ceilings: Perforated or fissured drop lay -in ceiling panels are prohibited in food preparation, food service, and utensil
washing or toilet room areas. (4626.1360B.)
Page 5
In accordance with the Minnesota Clean Indoor Air Act, this establishment shall be posted as NO SMOKING ALLOWED.
Post signs at all public entrances.
This facility may not be constructed, remodeled or converted, except in accordance with the plans and specifications
as approved by this department. Please contact me for approval of any proposed changes or additions. (4626.1720)
Thank you for your cooperation in addressing the items outlined in this letter. I shall remain available for consultation and
review of your facility's construction progress. Should you encounter any problems through the course of your
construction or equipment installation activities, please call me at 651- 201 -6214.
Sincerely,
Rick Bruecker
Food Standards Compliance Officer
Dairy and Food Inspection Division
RPB:sl
C: Matembo Kitoy, Food Inspector
Lorna Girard, Supervisor
City Building Official
Miscellaneous