1432 Yankee Doodle Rd - (Subway) - Dept of Health Report . .,.
M I N N E S 0 T A ,
'
DEPARTMENToFHEALTH '
Protectin& maintaining and improving the health of all Minnesotans
January 3,2013
Donald Van Nevel
3390 Coachman Rd Ste. 204
Eagan,Minnesota-
Dear ponald Van Nevel:
Subject: Subway, 1432 Yankee Doodle Square,Eagan,Dakota County,Minnesota,Project No.
130289
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 comments.
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 651-201-4825 or at dan.disrud@state.mn.us.
Sincerely,
�k--�y-=�p `�.
t�
Dan Disrud, R.S.
Environmental Health Services Section
P.O.Box 64975
St. Paul,Minnesota 55164-0975
dan.disrud@state.mn.us
DLD:cb
Enclosures
CC: Peggy Spadafore,Minnesota Department of Health
Steven Diaz,Minnesota Department of Health
Dale Schoeppner,Building Official
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 New Food: Subway,Project No. 130289
Location: 1432 Yankee Doodle Square,Eagan,MN 55161, Dakota County
Date Approved: January 2, 2013 Date Received: December 4,2012
Submitted by: Donald Van Nevel, 3390 Coachman Rd Ste. 204,Eagan,MN 55121, (612) 801-4037
Ownership: Donald Van Nevel, 3390 Coachman Rd Ste. 204,Eagan, MN, (612) 801-4037
Scope of Proiect: Relocation of Medium sized food establishment to a new building.
Before scheduling the preopening inspection,a complete application with license fee must be
received. An application has been enclosed for your convenience.
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 prep: FRP Vinyl faced drop-in Ceramic tile and
tiles ceramic tile
Service prep: Ceramic tile Vinyl faced drop-in Ceramic tile and
tiles ceramic tile
Storage: FRP Vinyl faced drop-in Vinyl Composition tile
tiles with vin Z base
Beverage self- Vinyl wall covering Vinyl faced drop-in Ceramic tile and
service: tiles ceramic tile
Construction Snecifics:
Pay particular attention to the bolded items
You are responsible for all aspects of the Minnesota Food Code.
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.
Wood is prohibited within a foodservice area. Wood doors or frames,wood shelving,wood
cabinets and wood windows are not allowed.
Subway
New Food
130289
Page 2
1/3/13
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.
Used NSF approved food and beverage equipment may not be changed or altered from its
original condition. Used equipment relocated from the current operation is identified as
follows: two mini back counter coolers,two refrigerated preparation units,one bread
cabinet,one cooling rack, one Turbo Chef oven,one ice machine,one storage cabinet,one
POS station,storage racks and shelving,one hand sink,and one bottle display
refrigerator. Contact Peggy Spadafore, your assigned Public Health Sanitarian, at 651-201-
3979 to schedule an inspection for approval of the used equipment before installation.
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.
4. Cabinetry:
The beverage station cabinet and the back service cabinet will be tinished with a stainless
steel top and stainless steel and plastic laminate underside.
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, solid surface, granite or equivalent.
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. The cabinets will be installed on
legs. Kick plates have been removed from the back service cabinet and all additional
equipment in the employee areas for easy cleaning purposes.
5. Refrigeration:
Cold preparation tables must be able to maintain potentially hazardous foods at or below 41°F.
Raised cold rail refrigeration or top air cooled units are recommended.
Subway
New Food
130289
Page 3
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6. Walk-in Cooler/Freezer:
Approved flooring and base cove for the walk-in cooler or freezer could include:
a. Quarry tile or ceramic tile.
b. Aluminum or stainless steel floor.
c. Epoxy resin(shall be approved to installation).
d. Vinyl screed base provided by the manufacturer.
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/freezer units with fixed or removable
panel(s). The area above the walk in cooler/freezer may not be used for storage. Provide access
and ventilation for equipment as recommended by manufacturer.
Model walk in cooler approved: Norlake Kold Locker KLB 7466 CX
Floor& interior base cove: ceramic tile and ceramic tile.
Exterior base cove: vinyl screed.
Model walk in freezer approved: Norlake Kold Locker KLF 68 CX
Floor& interior base cove: smooth aluminum panels with galvalume base.�
Exterior base cove: vinyl screed
Install a sufficient number of vapar proof light fixtures in the walk-in cooler and/or 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.
7. Ventilation System:
A Type II Captive Aire Mode13624 VHB box hood is provided for the bread oven.
E�aust ventilation systems shall be designed to prevent grease or condensation from draining
or dripping onto food, equipment,utensils, walls, ceiling, linens and single-service articles.
All rooms shall have sufficient tempered make-up air and e�aust ventilation to keep them free
of excessive steam, condensation,vapors, obnoxious or disagreeable odors, smoke and fumes.
Sufficient tempered make-up air(at least 55°F)shall be provided and interlocked with
ventilation equipment.
Two TurboChef Microwave/Convection ovens are scheduled for installation on the make
. line without a ventilation system to the outside. Approval must be obtained from the
Building Official and documentation showing this approval must be maintained and
available for review at the preopening inspection. See the enclosed fact sheet title
Evaluating Recirculating Hood Systems.
Subway
New Food
130289
Page 4
1/3/13
8. Three-Compartment Sink:
A three-comparhnent 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.
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.
9. Food Preparation Sink:
A separate food preparation sink that meets NSF International or equivalent standards for
washing produce or thawing foods has been provided.
10. Hand Sink:
Hand sinks have been provided at the entry to the service line and between the
preparation sink and the warewash sinks in the back 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 IS
seconds without the need to reactivate the faucet.
11. Storage Area:
Designate an appropriate chemical storage space separate from food products, single-service
items and food equipment.
12. Walls:
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. See the approved finish schedule above section one. Vinyl wall
covering behind the cooking equipment or other food preparation areas is not approved.
Subway
New Food
� 130289
Page 5
1/3/13
13. Floors:
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. Approved materials include: quarry tile,ceramic tile, and terrazzo
or an epoxy flooring system installed on a concrete surface. The floor at the beverage self-
service station has been modified from vinyl composition tile to ceramic tile. See the
approved finish schedule above section one.
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 quarry tile may not be located underneath equipment.
14. Ceilings:
Ceilings in kitchens, bars and bar service areas, other rooms where food is stored,prepared,or
washed,toilet rooms and janitarial 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; and
d. Smooth in texture.
The ceiling above the beverage self-service station has been modified from acoustical tile to
vinyl-faced tile. See the approved finish schedule above section one.
Subway
New Food
130289
Page 6
1/3/13
15. Janitorial Area:
A mop sink has been provided in the Kitchen Preparation area. Janitorial areas shall have
FRP, ceramic tile or equivalent, stainless steel or cleanable block walls in the splash area. See
the approved finish schedule above section one.
Provide vacuum breakers at all threaded hose bibs.No wye adapters.
Chemical or detergent dispensers shall provide appropriate backflow prevention devices.
16. 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://www.dli.mn.�ov/CCLD/Plumbin�,.asp.
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 City of Eagan building officiaL
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 lines must not be placed on the floor and must be installed at least 6" offthe floor.
Wye adapters are not permitted.
Indirect waste pipes shall not discharge into hand sinks,prep sinks or three-compartment sinks.
All hot water generating equipment(water heaters) shall be of adequate capacity to meet the
needs of the anticipated demand of the establishment. A 120-gallon commercial Rheem water
heater is provided.
Provide a stand, 6 inch legs,or collar supplied by the manufacturer for the water heater,water
softener, CO2 bulk tank, or other floor mounted equipment located in the food preparation or
warewashing area.
17. Lighting:
Food preparation areas in which food or beverages are prepared,utensils are washed shall
provide a minimum of 50 foot-candles of shield"ed light measured 30 inches above the floor.
Subway
New Food
130289
Page 7
1/3/13
18. 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. Lockers are provided at the entry door to the back
preparation area.
19. Other Code Requirements:
For information on the Minnesota Clean Indoor Air Act(MCIAA)contact 651-201-4601 or visit
their website at htt�://www.health.state.mn.us/divs/eh/air.
Contact MN Electrical Licensing&Inspection at 651-284-5026 or visit their website at
http://www.dli.mn.�ov/CCLD/Electrical.as�for information on electrical requirements and the
name of the electrical inspector in your area.
Sincerely,
����
Dan Disrud,R.S.
Environmental Health Services Section
P.O.Box 64975
St. Paul,Minnesota 55164-0975
dan.disrud@state.mn.us
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Evalu�.ting Rec��cula�tin�g Haod �ys��ms �o���������007
; _ � . _ . _ . _ _ _
' Rec�rcuiating appliances alsa require a prescribed
- (o�erations)scheciule for c�eai�i��g,insjie�tion,
NeSV instaltations of recirculatin�haod s}rste�ns and testulg of ttie colnponents aud operation. . -
shall'eomply with_current criteria,use and There atre dif�erentrecuculatu�;���steins: integral
inaiiatenance;as outlined belaw.' (usually built iiito the appliance)avd n_ou-iutegral '
, '� (free stat�ding e�Izaiist l�ood systeinsj.Tlier�are
Exisfin�recirculating hood systems may Ilybrid systems tlyat recirculate, but�vould altotiu
con�inue to be used as lon�as n�rmal routiue for tve direct-��enting of flue gases fio�n gas-fired
maintenance is being accanlplished and no cooking equipmeizt.
citations t�ave 6een,issued by the regulatozy -
autl�ority, Existui;s5�stetns are only apprac�ed in Theprimary benefit ofa recirculating svstem is
the oiiginal locati�ti and must nof be relocated to allo�v listad cooking equiginent to 6e installed
ui�less the]iood systen�n�eets the criteria outl'uied v1 a inaiu�er���hich does not requue grease clucts -
: in this docuinent. that disci�arge to the outdoors.Tliese s��stems are
' t}�ically insfal led�vher�it is impiactical to
Backgrotiucl e�haust ta the outcioors. Examples iiiclt�de soine
Tliece has been at�inereasiiig number of indoor food carts,stadiun�s,arenas,and iti -
: recirculatirig lioad spstems,alsa]ai�wn as aperatioi�s�vhere tl�ere is liinited faod preparation
"ducCl�ss or ventless hoc�ds;"being introdticed or z��here infrashl�cfur�li�its acc�ss ta t11e
ii�ta couu�iercial food estalalisl�mesit ki�che�is: outdoors.
T{�e ge►aeral concept of a recirci�atin�hood ' `�"he stai�dard cou�ponents of most recirculationg
s�7sten�is to capture the effluent air gene�ated s�Tstems include: '
fi•om a cool:ii�g applia��ce�"c[ea�i it'°using grease . A collecfion liood
and cliarcoal filters or eIecti°ostatia precipiYators . A UL-lis#ed grease filter
(ES�'), and deliver tlie filtered,processed air bacic « A,higl�-efficiency particulat�absorbitig
: ii�to tlie co»ditioaZed space.`RecircuIating systenis ' (�pA)fi1tEr andln�•a ESP or water systetn •
are specifically des�gned i�a remove grease, . q�activated cliarcoal or other odor con�•ol
stnoke;and odor.t�few systems remove device-
moisture-ladety air: . A fa��
Recirculating;app�iances t��ai�sfer radia�if and ` A safety ujfe�lock systein that:disabJes tlie
convective sensible heat,late�it]ieat(e.g, syskern if any of the cc�mponeiits are inissinb
moisture),along with the cooking effiuent that or loaded with grease
: passes tlu•ougli the emissions(filtration)control; � An appro.ved fire suppiession systein
system;back into the space:These appliances
' require a tivell-d�signed heating,ventilation, and `�eneral requirements for recirculatn�g systems
aic conditio�ling(I�VAC)system an�must be ace found`ui the follovving four r�ferenccs:
uistalled in.an area approved for such installatioii * Cliapter 13 of T��A Stat7dard 96?a08(or;
.by the code official(buildzilg�health,or latest edition) '
' a�iculh�re),, `, � UL Standard 714B,5tandard`for
Recircuia#ion S��steins(latest edition)
; -. N 1 N p f 5�0 i A =-�,� :.1vStNN�St]TA C?EI'rti+RT,L'IENT C7F-� �� � .
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:Worki�ig Togel/ret� fo Prar�rofe�'oorl Snf�ty -
A4innesola Departntent ofHealth•5ection of En��i�oame�ital Healtlt Sen��ccs� P:O.6�197a�St.Panl,T�Ivj 35ICr14-45YQ• (6�i}241-�570
rtinnesr�ta Depaiiment ot,�fiiculhrrc•i3airy and Food Inspection Dn.*625 Rvbert St.N.*SL Pavl,MN 531�5-2538•(65I�201-6027
Evaluating Recirculafiiig Hc�od Sysf�il�s _ -page 2
• �NSI-NSF I��feiiiational StandardNo:2 for �ectian 547;1, General,stat�s"Coinn�ercial '
Faod Equipnle�rt(latzst edition)(o�i any kit�hen exliaust lioocls sk�all coinply��it[i the �
separate�-ecii•culatin�Ilood asseanbly) i'equirements of this $ection.Hoods s1�a11 be T��pe
• AI�1SI-NSF I�iternational Staridard Na.�for' I or'TYpe IT and sliall be desi�►ied to capture and
�Cammercial Gooking;Retheri�latization,a�td confine coolting vapors and resicit�es. ExcepfiQi�
Powered Hot�ood Halding and Transport factoi•y�b�rilt cominercial exhaitst I�oods vvhicli
E�guipment(latestedifion) ace list+ed,labeled,and installed iii accordance
_
��ith IJL 710 and ulstalled i�i aecordance�=ith
NFPA 96 addresses the desigu,fire suppressiott, Il�ZC Section 30�.1, shalI not be�•ec�uued to
n�ain#ena��ce,inspeetion,and testi�Tg vf _ compl}���vith I11�IC Sectious 507.5;507.7,SD7.12,
recirct�)ating syste�us.As pait of the inaintenance amended 1MC Section 507.13,and Chapfer 5 of
for l isted systern�fliat l�a�e filters andtor ESPs, NFI'A�6-2001. . :
hoods end faxls�nust be cleaned on a specific, '
schedtile, includiug testin�Qf tlie tQtal aperatiQf� Section 3Q�,1 Ge�ierai, states"Egui}�vlec�t and
and interlocks.IVEPA 96 also reqiiir�s that�l� appliances shaII be instatled as required b�r the'
recirculating systei�s be listed�vit}i a nationaCly terms aftl�eir a��proval,in accoi•dance�vith the
recagnized testin�iabar�toiy(i�TRTL,}, car►ditions ofthe listing,-the manufactuier's
_ installafio�i ii�stiuction�,andtl7is code. _
T(i��•ecognized test for efficiency of a I�Sanufact�ir-e�'s ii�stalla#ion il�stnrctio�ts shall be
recuculatitig systein is LJL Standard 7I OB available on ttie job�ite at the time of` :
(ft�L�nerly coaltained u�Sttpplement S.B oftlie inspectionn.`'
Eighth Editiorz of UL-197). UL Staridard 7105
ntcoiporates the EPA 2Q2 test metliodc�IogS�for TheA�Iu�nesota Food Code enables the co��i�:
grease-laden effLuent anci compliaiice witl�_ Off cials to authoii�e the ir�siallatioi�and monitor
com�oiiei�s of NFPA 96, GPA test�nerhod?02 �1?e Qperatian of reci�•ciilatin�s�=stems,as follotiirs:
detei•mines the amoUr�t of�•ease-lacien effltient at
the e�cllaust ot�tlet of fhe recircuiatu��haod Minnesota Rules Chapter 4526.1475(6-304.1 I},
syste�ri.T�3�se test resutts rnust no�eaceed an- Mechanicalf states"All rooins s13aU lias3e
average:of 5 mg/m�tiizrin�an�ei�ht-hour test stafficietlt teiripered.n�ake-up au•and exl�aus�
cooking}�eriod at a nominal exhaust rate of SQ� ventilation to keep ti�em fiee af excessive heaf;
cubic feetper minute (cfrn�. The test must be steam,conde�isatioil, t�apo�-s,abnoxious or
cnnducted by`a 1�IRTL ac�epted�y regulafory disagreeable odocs,snloke, a�id fitm�s.AII
autI�oritie$as confoz-lning to UL Standard-.710�. vezitilatio�t syste�ns,firrnaces,gas or QiI fued �
raoin heaCers,atid��xater�ieaters�6all 6e
Anothei•�ectioi2 of IJL 71flB tie�cribes t1�e test for desi�ed, iustalled,and operated accordingto,;
units with inten�al a'ease vapor limiting systems. �}aapters 1345, 13��,and 7510.Plumbing
This test assutnes that effluent emissions are systems shall cc�inply witli CIlapter A�715:
l�elai�v tlte EPA tlu•eshc�ld of 5�tigl�n�.T��ternaL_ � ,',
;�e�se vapor linlitiug sysfeins have infernal : Criteria for�zraluation
catalytic combustion systems�vhich.reduce Prior tv instaIling a CiL 71OB Iistedrecirculafion;
' grease emissions below the EPA th�-es�iold. system,tl�e follawing technical data ai�d festing
Thes�.systems do no�reqtiire an-board fire . d�GUlnentation sl�a1l be subinitked to th�code
systems birt are�iane�lieless intended for safe < official:
installation witi�out a Ty�e I oc Type TI I�ood. : ; Confoniiance ti�i�itl�iTL Sta�ldard 710B listing,
including the UL edition dafe and�aame of t1i�
Cade Refer.ences NRTL, including c�edeniials and .
The Ivlinriesota Mechanical Code gra��ts tl�e certifications(NSF Int�t�natianal,:�TL;,UL.�.
buiIding Qfficial tl�e av#hority to authorize etc.}.
a�pro��al�af a recirculating systein,as follo���s: : � �ctual fest results of tl�e average captirred
condensable parrieulate matter from the EPt�
- Test 1��Iethod 202 for Determ�nation of
�
E�aluafiil,g Recirculating Hood Systems -pag� �
Conderisable Particulate E�nissions fcom . personnel every six montlis in accordance: . .
` Stationary Saurces,covering an eigl�t-haur . with tlieMinnesota Eire Code,' : '
� period and at a flo�v 1•ate of S�0 cfm, , 2. Fi�ters cleaned'or replaced in accordance���itl�
includiaig the test media(foods}that were _t{ie ivanufacturer's cleaning instructiQiis; .
�tested. Tl�e lnaximuin�llowable test. 3. ESPs c[eaned.a minimunz of onca per���eek;
einissioi�r-ate is l00 rng/min. �}. .Hood�lenu�and fan cieanecl a lnini�num of
• Compiiai�ce with NFPA S#andard 96, .. once.e��ery three mai�t�is;
ii�cludin�the NFPA edition date(Chapfer 13 �. Tnspection and testing of the fotal operatioii,
for Recirculatii�g Systems). - and all safery ititeclacks by qualified service
� Com�liance���itli the ap�licable ANSI-NSF persoiulel a inuiun«ilt,of once every six
Intei��ational Standard i�1o.4 for Can�n�ercial montl�s or rnore frequently ifi•equired;aud
Cookina,Rethermalizatio�i,and Po�vered Hot �- Signed��nd dated log ofznaintenai�ce.
Food Hotdii�g and Transport Equipmei�t
(latest edition). _ The itistructions listed in tlie manufacturer's:
• Tlte me��at�ical'I��A�system nius�xnainfain inanual n�ust be follo��red if i�requires�nore
the kitclien relative liun�idity(RH)at a level ft"equer�t cleaning and i�s�ection outlul�ti in
of-less fhan 65%. _ ' NFPA 96, Chapter:l3.
* Wlien reqt�ired by the code o�cial,a
professional engineet•in�report docume��ting The above comments atidrecominendations of
tlie seilsible and latent lieat gain uito the �h�IARC Ventilation Cammittee do nc�t
space foi`ct�ok"vig appliances�vith a lieat constitute re�nlatoiy appx•o��a1.Tfie code official
input more than 3.7 KW(12;Oa0 I�TU/H) nlustappro�re the installation and use of :
used to,tieaf food. This report sha11 co�tfirin r�circulation hood systen�s.
ihat the b�iildin�HVAC system has beeri pliorto attyproposed installatioii ofthis
� el�gineet-zd ta overcome the heat gain
introduced by the cooking appliance(s), equipinent,it is imper�ti�+�thattlie appropriafe
• Operations manUal,incluciirla cleani�ig and ` ��GaI fire and builduig o�cials are noti�ed.
ruauitenance schedule,for the recir�ulating Additionally,ttie appropriate health or agricultue��
system. regulatory auki�ority must also be z�otified��cTell in
If tlie HVAC design is incapable of - �dvance af a�l prapa�ed installatioz�s sa that ai� '
� assessme�t of fhe facilities can be made, a plan
accominndating the additional grease,lieat, revie�v conducted,an ny license n be issucd. :
condensate;or odors fo d�e space,tcaditional
ventilatian may be reqtqit�ed(i.e.,Type I or
_ T e lI hoad . �
YP ) MDA;Si�gnatura:. :
Use and Maintenance �� `
Th�O�erations aud Maintenance Ivlaiival for tl�e � t`� ' _
recirculating 1�ood system must be Ioc�tec[oii site. � ���`� -
Upon request,a copy shall be provided to the ° &1 `�`� � �
: MDH 5ignahue.��, ` � ` 1�r� :
authority(s)having jurisdictia��. The • z�;� . �
recirculating s}�stem mustbe_install.ed and �
��aintain�d i��ccordance to:the iustructians ut ��� ,
' tGe manvfaciure.rs' manual: ' :
, Tl�e foIioruir►�is a parkiallist ofminimuin , .
reqnued maii�tenance criteria, as outluied in �'a request this document in,another format,call
NFPA 9G,Ghapter 13 for 1Zecicculating Systems; 651 201-SOO�,TDD 651-2Q 1-5797,or for�eafer
1. Inspec#ion oftl�e UL 3Q�listed fiz`e Minnesata through the Minnesata Relay Ser�ic�,ae: ;
suppression s�stem byqua(ified setvice 1-800-627-3529.