2040 Cliff Rd - (Papa Johns) - Dept of Health Report MINNESOTA
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DEPARTMENToFNEALTH
Protecting, maintaining and improving the health of all Minnesotans
August 8,2013
Papa John's International Inc,
2002 Papa John's Blvd
Louisville,Kentucky 40299
Dear Ladies and Gentlemen:
Subject: Papa John's Pizza,2040 Cliff Road, Suite 102,Eagan,Dakota County,Minnesota,
Project No. 140024
Thank you for submitting plans for remodel to the Minn�sota 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 arder to arrange for a final
opening inspection.
A final opening inspection cannot be conducted until a license application is submitted with the
appropriate fees to MDH. Please submit application and fees to:
Minnesota Department of Health
Food, Pools and Lodging 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 charlotte.morgan@state.mn.us. I look
forward to working with you on the successful completion of your project.
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
CHM:cb
Enclosures �
CC: Beaman Associates Inc.
General Contractors of Minnesota
Peggy Spadafore,Minnesota Department of Health
Dan Disrud,Minnesota Department of Health
William Adams, Plumbing Inspector
Dale Schoeppner, Building Official
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: Papa John's Pizza,Project No. 140024
Location: 2040 Cliff Road, Suite 102,Eagan,MN 55122,Dakota County
Date Approved: August 8,2013 Date Received: July 11, 2013
Submitted by: General Contractors of Minnesota,2201 107th Ln NE,Blaine,MN 55434, (763) 862-0005
Beaman Associates Inc., 5110 Madison Ave,Indianapolis,IN 46227, (317)783-2343
Ownership: Papa John's International Inc.,2002 Papa John's Blvd,Louisville,KY 40299, (502)435-
2275
Scope of Proiect: Remodel of an existing facility(Quizno's#16551)to a new medium
establishment.
No food is permitted in the establishment until approval from the Health Authority is given.
Aqproved Finish Schedule
Finish Area Walts: Ceilin : Floor&Basecove:
Kitchen/food FRP/stainless steel Smooth vinyl tiles Quarry tile with a
re aration area: behind dou h re uar tile cove base
Warewashing,food FRP Smooth vinyl tiles Quarry tile with a
prep and dry storage quarry tile cove base
area:
Mop sink area: FRP Smooth vinyl tiles Quarry tile with a
uar tile cove base
Employee restroom: FRP Smooth vinyl tiles Quarry tile with a
uar tile cove base
Construction Specifics:
Pay particular attention to the bolded items
You are responsible for all aspects of the Minnesota Food Code.This code is a�ailable at
hrip://wvvw.l�ealth.state.mn.us/divs/eh/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(iJL)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.
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All custom fabricated equipment shall meet NSF International or equivalent s�andards and bear a
sticker indicating the equipment meets the standard.
Custom E ui ment Manufacturer
Stainless steel foodservice e ui ment QualServ
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 footi contact and food preparation surfaces.
4. Cabinetry:
Cabinetry located within a foodservice area: front POS 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 project will be constructed of: plastic
laminate.
The approved countertop fmish on the cabinetxy is: plastic laminate.
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 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 m millwork shall be made and sealed by the fabricator. Exposed wood is not permitted in
cut out areas.
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5. Refrigeration:
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.Display refrigerator: pop cooler#27.
Cold preparation table must be able to maintain potentially hazardous foods at or below 41°F.
Raised cold rail refrigeration or top air cooled units are recommended: Victory Pizza prep table
6. Walk-in Cooler:
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: Louisville
Floor&interior base cove: quarry tile with a quarry tile integral cove base
Install a su�cient number of vapor 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:
Captive Aire Type I hood provided for: pizza oven.
All ventilation systems, furnaces and water heaters shall be designed, installed and operated
according to chapter 1346 of the Minnesota Mechanical and Fuel Gas Codes,chapter 1305 of the
International Building Code and chapter 7510 of the State Fire Code.
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.
All open sides of a canopy hood shall overhang equipment by at least six(6)inches.
Exhaust 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.
Ventilation hoods shall provide at 50 foot-candles of shielded light at the working surfaces.
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Stainless steel or equivalent shall be installed behind cook's line that is 3.7KW or higher and/or
12000 BTU/hour.FRP is not permitted in this area.These wall fmishes must comply with the MN
Fire Code: pizza oven in freestanding and not installed next to a wall.
Exposed utility service lines and pipes shall not be installed directly on the walls or floor,except:
a. quick disconnect gas hoses approved by the American Gas Association or NSF International,
and
b. flexible cords and caps for commercial cooking equipment on casters, listed by Underwriter's
Laboratory.
8. Three-Compartment Sink:
A Universal 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.
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.
9. Food Preparation Sink:
A separate food preparation sink that meets NSF International standards(Universal)for washing
produce or thawing foods has been provided.
10. Hand Sink:
NSF International or equivalent hand sink will be provided in the following areas: back
warewashing area and front pizza prep area.
The dough station preparation is separated from the registers by a 2' high x 2' deep dust
shield to prevent any dust from getting near the POS operations. The employee handling the
dough does not handle the POS system. From the dough station,the pizza then moves down to
the makeline where all the vegetables,cheese and meats are put on. Then,the pizza moves in
to the oven. This is when the employee who handles the pizza,washes their hands prior to
moving to the other side of the oven to remove,and box. It works like a"U"shaped assembly
tine. The employee has no hand contact with the pizza after it exits the oven. It is simply
boxed,cut and placed under the warmers on the cut table. The placement of the handwashing
sink in the front foodservice area will be evaluated for accessibility during future inspections.
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 1 S seconds
without the need to reactivate the faucet.
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An eye wash station may not be connected direetly to a handwashing sink. Check OSHA Standards
for eye wash regulations.
1 l. Storage Area: Location: back 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.
12. Floors:
Epoxy or polyurethane base grout shall be utilized.
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.
C'orrrect 3IQtLod Inron-erk 1iethod
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Non-slip tile may not be located underneath equipment.
13. 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.
Provide vacuum breakers at all threaded hose bibs.No wye adapters.
Chemical or detergent dispensers shall provide appropriate backflow prevention devices.
14. Plumbing:
All plumbing plans shall be approved by the City of Eagan.
A separate on-site inspection will be conducted by the City of Eagan to determine compliance with
the Minnesota Plumbing Code.
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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"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 and food or as required
during the plumbing plan review.
The grease trap shall be installed in accordance with the Minnesota Plumbing Code, Chapter 4715.
1. Grease trap installation and requirements are determined by the local Building Official or
local Sewer Authority.
2. A grease trap shall be easily accessible for cleaning.
3. Location recommendations: The grease trap for this facility will be installed under the
floor.
Flush mounted units
i. Preferred installation
ii. Grouted in
iii. Do not create an indentation
iv. All vent piping for the unit must be buried in the floor.Extra piping through
the floor is not permitted under the three compartment sink.
Floor mounted(sealed to floor�
i. Smooth sides,no baffles
ii. Provide concrete curb around w/integral cove or a stainless steel cove base
iii. At least 6" space surround the unit for cleaning,no storage on top of unit
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: A.O.Smoth 74.5
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.
Food and utensil storage rooms,toilets, locker rooms, dressing rooms shall be provided with at least
30 foot candles of shielded light measured at 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: personal items will be stored in under counter totes in the office area.
17. Food Shield:
Food on display shall be protected from contamination by food guards, display cases or other
effective means.
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The finished height of the food shield in the front dough preparation area will be 66".
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18. Other Code Requirements:
For information on the Minnesota Clean Indoor Air Act(MCIAA)contact 651-201-4601 or visit
their website at http:/lwww.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.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