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2000 Rahncliff Ct - Suite 200 (Yogurt Lab) - Depart of Health Report M I !1 N E S 0 T A ' DEPARTMENToFNEALTH Protectin� maintaining and improving the health of all Minnesotans April 4, 2013 Mikael Asp 5007 France Ave South, Suite 2 Minneapolis, Minnesota 55410 Dear Mikael Asp: Subject: Yogurt Lab,2000 Rahncliff Court,Suite 200,Eagan,Dakota County,Minnesota, Project No. 130427 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 hav�been approved with the following changes. Please see the enclosed report for the changes and/or comments. Ten working days prior to completion of the project, please contact me in order to arrange for a final opening inspection. A�nal 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 651-201-3988 or at charlotte.morgan@state.mn.us. Sincerely, �� T�'��--� Charlotte H. Morgan, 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: Taneu Ms. Peggy Spadafare,Minnesota Department of Health Ms. Wendy Spanier,Minnesota Department of Health Mr. Dale Schoeppner,Building Official Mr. William Adams, Plumbing Inspector Mr. Ronald Gnotke,Electrical Inspector GeneralInformation: 651-201-5000 • Toll-free:888-345-0823 • TTY:651-201-5797 • wvwvhealth.state.mn.us An equal opportunity employer MINNESOTA DEPARTMENT OF HEALTH Division of Environmental Health REPORT ON PLANS Plans and specificatio�s on New Food: Yogurt Lab, Project No. 130427 Location: 2000 Rahncliff Court, Suite 200, Eagan, MN 55122, Dakota County Date Approved: Apri14, 2013 Date Received: February 26, 2013 Submitted by: Mikael Asp, 5007 France Ave South, Suite 2, Minneapolis, MN 55410, (612) 845-8938 Taneu, 118 East 26th Street, #300, Minneapolis, MN 55404, (612) 998-8200 Ownership: Mikael Asp, 5007 France Ave South, Suite 2, Minneapolis,MN 55410, (612) 845-8938 Scope of Proiect: Construction of a new small foodservice establishment. No food is permitted in the establishment until approval from the Health Authority is given. Approved Finish Schedule Finish Area Walls: Ceilin : Floor& Basecove: Kitchen and mop FKP Smooth vinyl tiles Quarry tile with an sink area: integral quarry tile cove base Dining foodservice Stainless steel in stainless steel eove areas (topping splash areas � base � dispensers and cold wells • Construction Suecifics: Pay particular attention to the bolded items You are responsible for all aspects of the Minnesota Food Code. This code is available at http://www.health.state.mn.us/divsleh/food/code/index.htmL 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. Yogurt Lab New Food 130427 Page 2 4/4/13 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. 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: dining room foodservice. All service cabinets shall be protected with plastic laminate or equivalent to Standard No. 35 covering all exposed surfaces. The cabinets installed on this project will be constructed o£ plastic laminate with melamine interiors. The approved countertop finish on the cabinetry is: 3form resin. Enclosed hollow base cabinets are not allowed. Cabinets shall be on a solid raised masonry base (four inch) or sig (6) inch NSF legs or heavy duty castors. The cabinets will be installed on 6 inch NSF legs. Wood cabinets are not acceptable in foodservice areas. 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. Yogurt Lab New Food 130427 Page 3 4/4/13 5. Walk-in Cooler: Norlake Shelving inside walk in coolers and freezers must meet NSF International or equivalent standards and shall be approved for use in a cold environment. Effectively enclose the area above the walk-in cooler unit with fixed or removable panel(s). The area above the walk in cooler may not be used for storage. Provide access; and ventilation for equipment as recommended by manufacturer. Model walk in cooler approved: Floor& interior base cove: quarry tile with an integral quarry tile cove base Install a sufficient number of vapor proof light fixtures in the walk-in cooler andlor freezer to provide a minimum of 10 foot candles measured at 30 inches above the floor. Condensate from interior walk-in refrigeration equipment shall be drained to a floor drain located outside of the unit, or the unit shall be equipped with an evaporator pan. 6. Ventilation System: There will be no cooking equipment used in this facility. 7. Three-Compartment Sink: A three-compartment sink with dual integral drain boards has been provided. Sink bowls shall be adequately sized for the largest utensil to be washed in the three- compartment sink. Approved racks, shelves or dish tables for storing soiled equipment and utensils; and air drying clean equipment and utensils have been provided. 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. 8. Food Preparation Sink: A separate one compartment food preparation sink that meets NSF International or equivalent standards for washing produce or thawing foods has been provided. Yogurt Lab New Food 130427 Page 4 4/4/13 9. Hand Sink: One handwashing sink has been provided in the kitchen area. Each handwashing sink shall be provided with hot and cold water through a mixing valve or combination faucet. Self-closing or metering faucet shall be designed to provide a flow of water for at least 1S seconds without the need to reactivate the faucet. An eye wash station may not be connected directly to a handwashing sink. Check OSHA Standards for eye wash regulations. 10. Storage Area: Location: within the kitchen. 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 products, single- service items and food equipment. 11. Floors: � 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. �Qrrect_1�+�#ha�1 inct�m�#�3ethod � � : �,_ � � � . �`� \ , ;� i � • Non-slip tile may not be located underneath equipment. Yogurt Lab New Food 130427 Page 5 4/4/13 � � Epoxy Poured Eloor for dining area foodservice: Everlast Floor Epoxy poured floor was approved by the topping dispensers and the cold wells in the dining area. A four(4) inches stainless steel base cove will be permitted at the floor wall juncture. If this installation is not maintained or durable, it must be replaced with an integral trowlable poured floor base. A minimum of three part epoay system will be provided. Rough aggregate may not be used under the topping dispenser area or the cold well area. The finish coat thickness of an epoxy floor shall comply with manufacturers' specifications. An epoxy floor shall be maintained and cleaned according to manufacturer's recommendations. The certified installer for this project will be Everlast Authorized installer. 12. Janitorial Area: Janitorial areas shall have FRP, ceramic tile or equivalent, stainless steel or cleanable block walls in the splash area. See approved finish schedule above. Unfinished gypsum wallboard is not acceptable in the janitorial area. Provid`e vacuum breakers at all threaded hose bibs.No wye adapters. Chemical or detergent dispensers shall provide appropriate backflow prevention devices. 13. Plumbing: All plumbing plans shall be approved by the City of Eagan. Provide at opening to Charlotte Morgan and/or Pegg,y Spadafore, inspection evidence that the plumbing system has been inspected and approval given by the local bnilding officiaL A separate on-site inspection will be conducted by the City of Eagan 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. Yogurt Lab New Food 130427 Page 6 4/4/13 Utiliry service lines and pipes shall not be unnecessarily exposed. All utility pipes shall be enclosed in walls or ceiling. The plumbing for the Airdyne glycol system must be enclosed within the walls or properly chased. The faucets for this system may be exposed. A schematic was received (4/3/2013) of an enclosure for the system. Leave the ends of the chase open so as not to create a hollow enclosed space. Access doors to the chased area have been provided for entry if needed. If at any time the glycol system leaks or presents possible contamination of the food product, it must be immediately removed. Propylene glycol will be used in this system instead of ethylene glycol. This glycol system information has been sent to NSF and the Department o.f Labor and Industry plumbing unit for review and comment. In the future, if any concerns arise from their comments,MDH will contact you with any changes. - Utility lines must not be placed on the floor and must be installed at least 6"off the floor. Ensure that the hoses from the glycol system are off the floor Wye adapters are not permitted. Indirect waste pipes shall not discharge into hand sinks,prep sinks or three-compartrnent 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: 50 gallon commercial unit installed above the mop sink. A 68 gallon hot water heater was recommended during plan review for this facility hot water needs. Hot water must be adequate for the operation and this will be evaluated during future inspections. 14. 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. 15. 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. Coat hooks will be installed in the kitchen. Yogurt Lab New Food 130427 Page 7 4/4/13 16. 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. An approved food shield will be provided by the dining area foodservice. �r�spA�r�� {�.;��,T��: ��"�2�"t" �irr) e,�r��y��R� , -� , �� a � � �`- _ � -�. �� -.�,;.,»,.... �.._.„� � �° �� € �'f�i�i3��3€�.�7'�I x�'`�_,�_ �s � ��'� � �:�' ,�`_ � '�-�� _ ��.. � � ' �� s `�:: _ � � �i�� S --�mis�cr�m=��.�.�:l. � , ��.r��#-�_'^-; �.�+.�:�j � �� . t �.�� E 3 � Foodservice 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. An epoxy poured floor will be installed in this area. Provide a means for displaying and dispensing clean utensils, plates, single service items and other customer items in a sanitary manner. Ice may only be used for decoration in cold tables. Yogurt Lab New Food 130427 Page 8 4/4/13 Cold pans shall consist of inechanical refrigeration, approved food shields, and shall be indirectly wasted to a floor drain. Custom buffet tables, and counter top shall be approved prior to installation. Countertop finish approved: 3 form resin. 17. 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 their website at http://www.dli.mn.gov/CCLD/Electrical.as� for information on electrical requirements and the name of the electrical inspector in your area. Sincerely, �� Charlotte H. Morgan, REHS, MPH Environmental Health Services, Plan Review P.O. Box 64975 St. Paul, MN 55164-0975 charlotte.morgan@state.mn.us