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1565 Cliff Rd - (Cupcake) - Dept of Health Report M I N N E S 0 T A / DEPARTMENToFHEALTH Protectin� maintaining and improving the health of all Minnesotans August 15, 2013 Kevin VanDeraa 3338 UniversiTy Ave SE Minneapolis,Minnesota 55414 Dear Kevin VanDeraa: Subject: Cupcake, 1565 Cliff Road,Eagan,Dakota County,Minnesota,Project No. 140037 Thank you for submitting plans for remodel 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 ch�nges. 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 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: Smart Associates Flannery Construction Peggy Spadafore,Minnesota Department of Healt}i Dan Disrud,Minnesota Department of Health Mr. William Adams,Plumbing Inspector Mr. Dale Schoeppner,Building Official General Information: 651-201-5000 • Toll-free: 888-345-0823 • TTI':651-201-5797 • www.healthstate.mn.us An equal opportunity employer I M1Ni�TESOTA DEPARTMENT OF HEALTH I�ivision of Environmental Health REPORT ON PLANS �I i I Plans and specifications on Rem Food: Cu�cake, Project No. 140037 '� Location: 1565 Cliff Road, Eagan, MN 55122, Dakota County I Date Approved: August 15, 2013 Date Received: July 18, 2013 Submitted by: Kevin VanDeraa, 3338 University Ave SE,Minneapolis, MN 55414, (612) 378-4818 Flannery Construction, 1375 St.Anthony Avenue, St Paul, MN 55104, (651)259-4293 Smart Associates, 701 4th Ave South, Suite 201, Minneapolis,MN 55414, (612) 335-8797 Ownership: Kevin VanDeraa, 3338 University Ave SE, Minneapolis, MN 55414, (612) 378-4818 Scoue of Proiect: Remodel of a medium establishment(Pardon My French)with alcohol service from a bar. No food is permitted in the establishment until approval from the Health Authority is given. The foodservice facility may not operate during remodeling construction. Approved Finish Schedule Finish Area Walls: Ceilin : Floor& Basecove: Kitchen: Ceramic tile Smooth vinyl tiles Quarry tile with an inte ral cove base Bar: FRP Painted sheetrock Quarry tile with an inte ral cove base Front service area: FRP/cexamic tile Painted sheetrock Quarry tile with an inte ral cove base Dry storage rooms: FRP Smooth vinyl tiles Quarry tile with an inte ral cove base Mop sink area: 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 available at httpJ/www.health.state.mn.us/divsleh/food/codelindex 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. Cupcake Rem Food 140037 Page 2 8/15/13 Equipment shall bear the NSF or equivalen�sticker and manufacturer information. Specification information from manufa�turer for the following item(s) or equiprrient was not supplied for review: Bread Display. Submit drawings for this unit prior to installation for approval. 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. This includes all equipment in the bar toa All display units may be less than six inches if a removable panel for cleaning the floor is part of the equipment and the floor under the unit is kept clean. Used NSF approved food and beverage equipment may not be changed or altered from its original condition. Contact the Public Health Sanitarian Peggy Spadafore 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. Plastic laminate surfaces are not acceptable for food contact and food preparation surfaces. 4. Cabinetry: Cabinetry located within a foodservice area: bar and front service counter. All service cabinets shall be protected with plastic laminate or equivalent to Standard No. 35 I covering all exposed surfaces. The cabinets installed on this project will be constructed of: I plastic laminate The approved countertop finish on the cabinetry is: Bar: stainless steel Front Service Counter: solid surface. Enclosed hollow base cabinets are not allowed. Cabinets shall be on a solid raised masonry base(four inch) or s�(6) inch NSF legs or heavy duty castors. The cabinets will be installed on 6 inch NSF Legs. Cupcake Rem Food 140037 Page 3 8/15/13 Wood cabinets are not acceptable in foodservicz 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. 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 fo�. These coolers are not permitted in the food preparation areas. Display refrigerators(Arctica 48" and 96") locatian: front service area. 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. 6. Walk-in Cooler/Freezer: Existing walk in coolers(2)and walk in freezers (2) and a new walk in keg cooler 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. e. Galvanized flooring is not permitted in walk-in units. f. Fabricated metal flooring: • Seams should be properly welded and polished smooth.Diamond tread is accepted in walk-in keg coolers. • Materials include stainless steel or aluminum flooring. • Provide a radius coved base. • Contact the regulatory authority before installation. • Silicone caulk top of base and around threshold. Shelving inside walk in coolers and freezers must meet NSF International or equivalent standards and shall be approved for use in a cold environment. Cupcake Rem Food 140037 Page 4 8/15/13 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. �rovide access and ventilation for equipment as recommended by manufacturer. Model walk in keg cooler approved: Norlake Floor& interior base cove: quarry tile with vinyl screed The walk in keg cooler may not be used for food storage. Install a sufficient number of vapor proof light fixtures in the walk-in cooler andlor�reezer 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: Existing Type I hood provided for: oven range,two fryers and a griddle. Wood Stone Type I hood provided for: Wood Stone pizza oven. This-oven wiIl-no longer be operated using wood. It will now be a gas oven. Existing Type II hood provided for: pot and pan washer. 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 sia� (6) inches. �I Used hoods shall meet NSF International or equivalent standards and identify the manufacturer. A Type I hood was identified on the plan over the cooking line. Ventilation hoods shall provide at 50 foot-candles of shielded light at the working surfaces. Stainless steel will 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 finishes must comply with the MN Fire Code. Cupcake Rem Food 140037 Page 5 8/15/13 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. Existing three-Compartment Sink: An existing 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. 9. Existing Sanitizing Dishmachine: This will be evaluated in the �eld for verification of ventless technology on the machine. Otherwise a type II hood is required over the unit. Chemical sanitizing warewashing machines shall have space for a minimum of five racks for air-drying utensils. All warewashing activities require an area for disposal of garbage and scrapping. Ventless warewashing machines must be evaluated and approved by the local building official. Where there is not a building official to evaluate the ventless dishmachine,provide documentation that the HVAC system can maintain a maximum relative humidity(RH) of 65%. The installation of the ventless dishmachine must follow the attached guidelines. Undercounter Dishmachine: The specification sheet received for this unit but will not be installed. 10. Food Preparation Sink: A dual basin food preparation sink to prevent cross contamination between produce preparation and raw meat, seafood or poultry preparation or thawing has been provided next to the cooking area. Cupcake Rem Food 140037 Page 6 8/15/13 11. Hand Sink: NSF International or equivalent hand sink will be provided in the following areas: bar, front service area and existing handwashing sinks in the kitchen. 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. 12. Dump Sink: A dump sinks have been provided in the bar and espresso area. Dump sinks are used when operation produce excess beverage waste that needs to be dumped. Operations such as, bars with mixed drinks, ice, blender drinks,coffee drinks, smaothies or espresso areas may require a dump sink. A food preparation sink or handwashing sink must not be used as a dump sink. 13. Storage Area: Location: separate storage rooms provided in the back kitchen area 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. 14. 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.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. The walls around the exterior of the pizza oven will be ceramic tile with integral cove base for the front of the house and FRP with a quarry tile integral cove base in the back of the house. Cupcake Rem Food 140037 Page 7 8/15/13 Wood is not an approved material for a wall finish. Utility service lines and pipes shall not be unnecessarily exposed. 15. 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. [`ata•ect 1letf�nd Iucorrect liethad � � �...� :� `� ,� Non-slip tile may not be located underneath equipment. 16. 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. 17. Plumbing: A running water dipper well is provided in the espresso area. The water supply line must be air gapped and the dipper well indirectly wasted to a floor drain. All plumbing plans shall be approved by the City of Eagan. 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/Plumbing.as�. Cupcake , Rem Food 140037 Page 8 8/15/13 A separate on-site inspection will be conducted by fhe 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. 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. Telltale drains are required for food service sinks (3 compartment, food preparation and dump sinks) or as required during the plumbing plan review. Grease traps shall be installed in accordance with the Minnesota Plumbing Code, Chapter�715. 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: 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: DRE 120 920. 119 gallon. 18. 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. Cupcake Rem Food 140037 Page 9 8/15/13 19. 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: employee break room provided 20. Bar: The interior of bar(and knee wall in front service area) shall be finished with approved flooring, base cove and wall materials. �oi�ater Tup�austi-��ctio�E�ample :� �v�a�� �` �v. F��.,..._.��` ., ��� �is € � � ,�.�...,.�,_.. "� t"'t � f �. �i � :t � � :/:+ � � � � �� � G. �� � ; t � C��d ; ��� � � � � An approved hand sink has been provided in the bar area. The handwashing sink has been moved to a more central location so that it is accessible by all foodservice employees. The layout has been upgraded to reflect this change. A dump sink may not be used as a hand sink. A separate dump sink(#39) has been provided behind the bar. Bar tops made of woodlnatural stone materials shall be sealed with approved sealant. The underside of a wood bar top must be properly finished. The bar top finish will be: solid surface. Bar lighting shall provide at least 20 foot candles measured 30 inches off the floor. Cupcake Rem Food 140037 Page 10 8/15/13 Cold plates inside ice bins shall be constructed integrally with the bin. Waste liries form pop guns shall not pass through the ice. The hollow bar step will be replaced with a foot rail. 21. Food Guards: Food on display shall be protected from contamination food guards, display cases or other effective means. The finished height of the food guard will be 60". ����:�,,�x-_ �s�.���� _ �• ��� � �(���# , �� � w. ����91� � . °� � tc�tt�uz#�e�e ts�� � � '� � [�ad�.�t1.3�� � �_ {'�"" `�ig�t;tr�11�A- `t�f ����airi ��_'�.�`t} Provide a means for displaying and dispensing clean utensils,plates, single service items and other customer items in a sanitary manner. 22. Espresso Area: a. Provide a separate handwashing sink in this area as needed. This sink must not be used as a dump sink. b. Existing Espresso machine: Nuova simonelli. This will be evaluated during the opening inspection regarding NSF approval. c. A separate dump sink(#27) has been provided. d. Provide a running water dipperwell or a means of supplying clean working utensils in an approved manner. The running water dipperwell will be installed. e. Provide a knock box for emptying coffee. Trash cans must not be used. Cupcake Rem Food 140037 Page 11 8/15/13 f. In a fixed or permanent location, the espresso coffee maker shall comply with the Minnesota Plumbing Code, including provisior�s for backflow protection. (Note: water protection would be a continuous pressure type,double check vaive, on a 1/2 inch minimum water feed). g. If a filtration system is used, it must be NSF approved: Hoshizaki water filer provided 23. 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, �Q.�.�`� Charlotte H. Morgan,REHS, MPH Environmental Health Services, Plan Review P.O. Box 64975 St. Paul, MN 55164-0975 charlotte.morgan@state.mn.us February 2009 Evaluating Ventless Dishmachines New installations of recirculating systems shall of five racks for a chemical dishmachine, or comply with current criteria, use and three racks for high temperature dishmachine, maintenance, as outlined below. for air-drying utensils. • llt the time of installation, the factory Existing and approved ventless systems may authorized representative shall test and adjust continue to be used as long as nonnal routine the condensing hood for proper steam and maintenance is being accomplished and no water vapor capture when the dishmachine citations have been issued by the regulatory door opens, to the satisfaction of the authority. regulatory official(s) conducting the final inspection. Background • Documentation provided by a licensed The typical ventless dishmachine has an engineer registered in Minnesota indicating automatic vapor condensing system that uses cold the minimum exhaust ventilation rate of a water to condense the steam and water vapor mechanical heating, ventilation and air- from the dishmachine so that a minimal amount conditioning (HVAC) system required to enters the room. The cold water eventually goes maintain a maacimum relative humidity (RH) down the drain of the dishmachine. The vapor of 65% in the room where the dishwashing condensing system is a self-contained unit and is machine is installed using typical operating integral to the dishmachine. conditions, and ctimatic conditions, where the equipment is installed. Criteria for Evaluation Prior to installing a ventless dishmachine, the Documentation shall verify that the following following items will be evaluated by the code space conditions are maintained: officials (building and either health or • The space shall be designed to prevent agriculture) to verify compliance with the intent condensation from developing on the water ofthe code: supply lines to the dishmachine. • Documentation that the ventless dishmachine • The minimum e�aust ventilation rate for the complies with ANSI-NSF International room in which the ventless dishmachine is Standard No.3. located shall be equal to or greater than the I • A tamper-proof door interlock device shall be e�aust rate required by the State of �' installed which will prevent the door from Minnesota Building Codes. An opening until the vent(dwell) cycle operation approximately equal amount of makeup air is complete. shall be supplied into the room in which the • If the sump is located exterior to the ventless dishmachine is located to replace the dishmachine, it must be provided with a tight air exhausted, or freely communicating fitting cover. (unobstructed) space. • Dishmachine shall be installed by an • An electrical interlock shall be provided that authorized factory representative according to will prevent the operation of the ventless the manufacturer's installation instructions. dishmachine when the ventilation system is • Dishmachine shall have a drainboard andlor not in operation. overhead racking with space for a minimum Evaluating Ventless Dishmachines -page 2 • Maice-up air shall not be less than 50°F measured at the flow of air from the supply diffuser into the space. Code References Minnesota Food Code grants the health officials � i � � E s a r� the authority to authorize approval of a � recirculating system, as follows: „ iSEPARltAf HT 0[H EALFH'. 4626.1475 6-304.11 Mechanical, states All rooms shall have suffcient tempered make-up air Food, Pools, and Lodging Services Section and e�aust ventilation to keep them free of Plan Review Information excessive heat, steam, condensation, vapors, www.health.state.mn.us/divs/eh/food/license/pl obnoxious or disagreeable odors, smoke, and anreview fumes. All ventilation systems, furnaces, gas-or Phone:651-201-4500 oil fired room heaters, and water heaters shall be Email: health.foodlod�in�@state.mn.us designed, installed, and operated according to the Minnesota Building Codes. Use and Maintenance The Operations and Maintenance manual far the �-� , r�•,r t�91F����C#1"A T3EPt�TA1t�N� ventless dishmachine must be located on site. � ,��������- �;� „_ Upon request, a copy shall be provided to the _ authority(s) having jurisdiction (building and Dairy and Food Inspection Division either health or agriculture). The system must be Plan Review Information installed and maintained in accordance with the www.mda.state.mn.us/food/business/plan- manufacturer's instructions. review The local building official is responsible for Phone:651-201-6027 or 1-800-697-AGRI approval ofventless systems. Email:mda.info@state.mn.us Prior to any proposed installation of this equipment, it is imperative that the appropriate local fire and building officials are notified for their consideration. Additionally, the appropriate health or agriculture regulatory authority must also be notified well in advance of all proposed new installations so that an assessment of the facilities can be made, a plan review conducted, and any licenses can be issued.