4675 Rahncliff Rd - (Staybridge) - Dept of Health Report MINNESOTA
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DEPARTMENToFHEALTH
Protectin� muintaining and improving the health of all Minnesotans
April 1,2013
Torgerson Properties
103 15th Ave NW
Willmar,Minnesota 56201
Dear Ladies and Gentlemen:
Subject: Staybridge Suites,4675 Rahncliff Road,Eagan,Dakota County,Minnesota,
Project No. 130386
Thank you for submitting your pians for remodel to the Minnesota Department of Health
(MDH). We are enclosing a copy of our report covering an examination of your plans and
specifications on the above designated project. The plan appears to be in general compliance
with the standards of this department and has been approved with the following changes and/or
comments in the enclosed report.
Ten working days prior to completion of the project, please contact me in order to arrange for a
final inspection.
If you have any questions,please contact me at 651-201-3988 or charlotte.morgan@state.mn.us.
Sincerely,
L,,'`d��,��
Charlotte H. Margan,REHS,MPH
Environmental Health Services, Plan Review
P.O. Box 64975
St. Paul,MN 55164-0975
charlotte.morgan@state.mn.us
CHM:cb
Enclosures
CC: Cities Edge Architects
Turn-Key Associates
Peggy Spadafore,Minnesota Department of Health
Wendy Spanier,Minnesota Department of Health
Dale Schoeppner,Building Official
William Adams,Plumbing Inspector
Ronald Gnotke,Electrical Inspector
GeneralInformation: 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 Rem Food: Staybridge Suites, Project No. 130386
Location: 4675 Rahncliff Road, Eagan, MN 55122, Dakota County
Date Approved: April 1, 2013 Date Received; January 30, 2013
Submitted by: Turn-Key Associates, 1652 East Cliff Road, Burnsville, MN 55337, (651) 600-
8313
Cities Edge Architects, 103 Fifteenth Ave NW, Willmar, MN 56201, (320) 235-7775
Ownership: Torgerson Properties, 103 15th Ave NW, Willmar, MN 56201,
Scope of Proiect: Remodel of an existing small foodservice establishment(#13847) to
upgrade the breakfast bar area.
Plan review application was submitted as a limited food establishment; however this
establishment is licensed as a small foodservice establishment. An additional$50.00 was
required for the review.
No food is permitted in the establishment until approval from the Health Authority is given.
Approved Finish Schedule
Finish Area Walls: Ceilin : Floor & Basecove:
Breakfast bar Ceramic tile Painted sheetrock Ceramic tile with a
service: ceramic tile cove base
Coffee service Vinyl wall Painted sheetrock Ceramic tile with a
area-air ots onl : coverin ceramic tile cove base
Dry storage room Painted sheetrock Painted sheetrock VCT with a rubber
#001: cove base �
Mop sink area: Existing painted Painted sheetrock Existing VCT with
sheetrock(non- vinyl base (non-
compliant) compliant)
Sweet shop: Vinyl wall Painted sheetrock Ceramic tile with a
covering ceramic tile cove base
Construction Snecifics:
Pay particular attention to the bolded items
You are responsible for all aspects of the Minnesota Food Code. This code is available at
http://vwvw.health.state.mn.us/divs/eh/food/code/index.htmL
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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. The
Vollrath electric chafing dish was not NSF approved and has been replaced with a
Spring(manufacturer name) built in chafing dish#2547-ac/35
Wood is prohibited within a foodservice area. Wood doors or frames,wood shelving,
wood cabinets and wood windows are not allowed.
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.
Enough equipment for cooking, heating and hot holding shall be provided. Equipment
should be sufficient in number and capacity to meet the needs of the establishment.
Electric chafing dishes have been provided on the buffet for hot holding.
3. Food contact surfaces:
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.
4. Cabinetry:
Cabinetry located within a foodservice area: breakfast buffet area.
All service cabinets shall be protected with plastic laminate or equivalent to Standard Na
35 covering all exposed surfaces. The cabinets installed on this projeet will be constructed
of: plastic laminate on the exterior with melamine interiors.
The approved countertop finish on the cabinetry is: granite.
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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. The cabinets
will be installed on 4" solid masonry bases not the 6 inch NSF legs as indicated on the
plans. Solid masonry base verification (two choices available):
a. Call for a field inspection prior to the installation of the cabinetry. Contact Peggy
Spadafore at 651-201-3979 to schedule an inspection, or;
b. Submit a digital photograph of the solid masonry base prior to the installation of
cabinetry. This digital photograph can be submitted to
peg�y.spadafore(a�state.mn.us
The cabinets directly under the stone niche will not be used for any type of foodservice
operations.
Laminate shall not be used on surfaces subject to intentional, expected or reasonable direct
food contact.
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.
Exposed wood surfaces on cabinets and under counter tops shall be covered to provide a
smooth and easily cleanable surface.
Cutouts in millwork shall be made and sealed by the fabricator. Exposed wood is not
permitted in cut out areas.
5. Refrigeration:
Enough equipment for cooling and cold holding shall be provided. Equipment should be
sufficient in number and capacity to meet the needs of the establishment.
6. Ventilation System:
The existing waffle makers will be reinstalled. They generate 1.35KW of heat each for
a total of 2.70KW. A separate exhaust system will not be required these units are
under 3.7KW heat generation. However, if any staining, odor or grease build up are
present, an exhaust ventilation system may be required in the future. This will be
evaluated during future inspections.
7. Food Preparation Sink:
Fresh fruit is purchased pre-cut/prewashed. A separate food preparation sink will not
be required at this time.
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8. Hand Sink:
Only the public area will be remodeled. The handwashing sink is available in the
adjacent kitchen for foodservice employees.
9. Storage Area: Location: Room #001
Approved (NSF or equivalent) shelving will be provided 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 praducts, single-
service items and food equipment.
10. Walls:
Wall surfaces in splash zones or high moisture areas such as warewashing, food preparation
sinks, handsinks and janitarial sink areas shall be finished with smooth, light colored,
durable, non-absorbent materials. Approved materials include:
a. A fiberglass re-enforced panel (FRP), or
b. Ceramic tile that is smooth and cleanable. `
c. Stainless steel or equivalent materials.
Wood is not an approved material for a wall finish.
Utility service lines and pipes shall not be unnecessarily exposed.
I1. Floors:
Floors in kitchens, bars, other rooms where food is stored,prepared or washed, employee
dressing or locker rooms,toilet rooms and janitorial raoms shall be smooth, non-absorbent,
durable and easily cleanable.
Approved materials include: quarry tile, ceramic tile, and terrazzo or an epoxy flooring
system installed on a concrete surface.
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Where a wall meets the floor it must be properly coved within any foodservice area. A
four inch integral base cove shall be installed at all floor/wall junctions.
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Non-slip tile may not be located underneath equipment.
12. Ceilings:
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.
Acceptable materials include:
a. Vinyl coated acoustic ceiling panels;
b. Semi-gloss painted gypsum board(washable);
c. Non-absorbent;
d. Smooth in texture; and
e. No exposed rafters bar joists or trusses are permitted.
13. Janitorial Area:
Janitorial areas shall have FRP, ceramic tile or equivalent, stainless steel or cleanable block
walls in the splash area. This existing mop sink wall and floor/base finishes are non-
compliant.
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.
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14. Plumbing:
All plumbing plans shall be approved by the Minnesota Department of Labor and Industry
(DOLI) or delegated agent. For information on submittal contact Department of Labor and
Industry at 651-284-5067 or visit their website at
http://vwvw.dli.mn.�ov/CCLD/Plumbing.as�.
A plumbing plan approval letter has not been received at this time. Provide at opening
to Charlotte Morgan and/or Peggy Spadafore,Public Health Sanitarians, 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.
Utility iines must not be placed on the floor and must be installed at least 6" off the floor.
Wye adapters are not permitted.
Indirect waste pipes shall not discharge into hand sinks,prep sinks or three-compartment
sinks.
Telltale drains are required for food service sinks (3 compartment, food preparation and
dump sinks) or as required during the plumbing plan review.
All hot water generating equipment(water heaters) shall be of adequate capacity to meet the
needs of the anticipated demand of the establishment. Hot water heater submitted: There
are currently (2) State ultra Force, (1)AO Smith Cyclone Xi and (1)AO Smith
Preferred; all are 100 gallon capacity for a total of 400 gallons.
15. Lighting:
Food preparation areas in which food or beverages are prepared, utensils are washed shall
provide a minimum of 50 foot-candles of shielded light measured 30 inches above the
floor.
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16. Employee Lockers,Restrooms and Break areas:
Lockers or other suitable facilities shall be provided for the orderly storage of employee's
clothing and other possessions: provided in the employee break room
17. Food Buffet and Self- Service:
Food on display for self-service shall be protected from contamination by the use of
packaging, counter service line or salad bar food guards, display cases or other effective
means. The food shield has been modified from an opening that indicates 19" to the
required 13" as per NSF Standards.
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Buffet tables, salad bars and other similar equipment located in the customer areas shall
have approved flooring material to a distance of 3 feet surrounding the equipment.
Carpeting is not allowed in these areas.
Provide a means for displaying and dispensing clean utensils, plates, single service items
and other customer items in a sanitary manner.
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Ice may only be used for decoration in salad bars and buffet tables.
Mechanical means for hot and cold holding will be provided on the buffet table. All hot and
cold holding equipment must meet NSF International Standards or equivalent.
A floor drain will be provided under the buffet table.
Post sign by salad bar\buffets stating "Customers must obtain a clean plate for each visit".
18. 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/ehlair.
Contact MN Electrical Licensing & Inspection at 651-284-5026 or visit theirwebsite at
htt�://www.dli.mn.gov/CCLD/Electrical.as� for information on electrical requirements and
the name of the electrical inspector in your area.
Sincerely,
�.�f`Z,��: ..�..'_"'
Charlotte H. Morgan, REHS, MPH
Environmental Health Services, Plan Review
P.O. Box 64975
St. Paul, MN 55164-0975
charlotte.morgan@state.mn.us