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3450 Pilot Knob Rd - (Starbucks) - Dept of Health Report � � M 1 N N E S 0 T A 1 DEPARTMENToFHEALTN Protectin& maintaining and improving the health of all Minnesotans July 11, 2013 Starbucks 2401 Utah S Seattle, Washington 98134 Dear Ladies and Gentlemen: Subject: Starbucks #2469,3450 Pilot Knob Rd, Eagan,Dakota County, Minnesota, Project No. 130649 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 changes. Please see the enclosed report for the changes and/or comments. If you have any questions, please contact me at 651-201-5244 or barbara.krech@state.mn.us. I look forward to working with you on the successful completion of your project. Sincerely, � ���� Barbara Krech, R.S. Environmentai Healfh Services P.O. Box 64975 St. Paul, Minnesota 55164-0975 barbara.krech@state.mn.us BJK:cb Enclosures CC: QPM-Quality Project Management Ms. Peggy Spadafore, Minnesota Department of Health Mr. Dan Disrud, 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 • www.health.state.mn.us An equal opportunity employer � R ' Starbucks #2469 � ' Rem Food 130649 Page 2 7/11/13 S. Employee Lockers, Restroo.ms and Break areas: Lockers or other suitable facilities shall be provided for the orderly storage of employee's clothing and other possessions. 6. 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/el�/air. Contact MN Electrical Licensing & Inspection at 651-284-5026 or visit their website at httbJ/www.dli.mn.�ov/CCLD/Electrical.asp for information on electrical requirements and the name of the electrical inspector in your area. Sincerely, ����� ����, Barbara Krech, R.S. Environmental Health Services P.O. Box 64975 St. Paul, Minnesota 55164-0975 barbara.krech@state.mn.us . . ' MINNESOTA DEPARTMENT OF HEALTH � Division of Environmental Health REPORT ON PLANS Plans and specifications on Rem Food: Starbucks #2469, Project No. 130649 Location: 3450 Pilot Knob Rd, Eagan, MN 55122, Dakota County Date Approved: July 8, 2013 Date Received: June 13, 2013 Submitted by: QPM-Quality Project Management, 15991 Red Hill Ave#100, Tustin, CA 92780, (714) 824-6990 Ownership: Starbucks, 2401 Utah S, Seattle, WA 98134, (206) 318-1575 �cope of Proiect: Addition of an upright freezer and reposition of 3 storage racks and one rolling pastry rack in the back room of an existing small foodservice establishment. No oven addition is proposed for this location. No alterations or equipment additions will occur in the front service counter area. Approved Finish Schedule: Existing finishes to remain in the back room. Current finishes are quarry tile floor with integral cove base, FRP walls and smooth vinyl ceiling tile. 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/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: • Nataonal 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. 2. Food Service Equipment: All floor mounted equipment shall be elevated on s� (6) inch NSF legs or casters. 3. Storage Area: Location: Relocation of equipment must provide a 36 inch walk way around equipment. 4. Janitorial Area: No changes to mop sink. M I N N E 5 0 T A ' DEPARTMENToFHEALTH Protectin& maintaining and improving the health of all Minnesotans � July 11, 2013 Starbucks 2401 Utah S Seattle, Washington 98134 Dear Ladies and Gentlemen: Subject: Starbucks #2469, 3450 Pilot Knob Rd, Eagan, Dakota County, Minnesota, Project No. 130649 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 changes. Please see the enclosed report for the changes and/or comments. If you have any questions, please contact me at 651-201-5244 or barbara.krech@state.mn.us. I look forward to working with you on the successful completion of your project. Sincerely, ���� �y�� Barbara Krech, R.S. Environmental Health 5ervices P.O. Box 64975 St. Paul, Minnesota 55164-0975 barbara.krech@state.mn.us BJK:cb Enclosures CC: QPM-Quality Project Management Ms. Peggy Spadafore, Minnesota Department of Health Mr. Dan Disrud, 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 • www.health.state.mn.us An equal oppartunity employer MINNESOTA DEPARTMENT OF HEALTH Division of Environmental Health REPORT ON PLANS Plans and specifications on Rem Food: Starbucks #2469, Project No. 130649 Location: 3450 Pilot Knob Rd, Eagan, MN 55122, Dakota County Date Approved: July 8, 2013 Date Received: June 13, 2013 Submitted by: QPM-Quality Project Management, 15991 Red Hill Ave#100, Tustin, CA 92780, (714) 824-6990 Ownership: Starbucks, 2401 Utah S, Seattle, WA 98134, (206) 318-1575 , Scope of Proiect: Addition of an upright freezer and reposition of 3 storage racks and one rolling pastry rack in the back room of an existing small foodservice establishment. No oven addition is proposed for this location. No alterations or equipment additions will occur in the front service counter area. Approved Finish Schedule: Existing finishes to remain in the back room. Current finishes are quarry tile floor with integral cove base, FRP walls and smooth vinyl ceiling tile. 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 http://www.health.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 (UL) to NSF standards. • Canadian Standards Association(CSA)to NSF Standards. Equipment shall bear the NSF or equivalent sticker and manufacturer information. 2. Food Service Equipment: All floor mounted equipment shall be elevated on six(6) inch NSF legs or casters. 3. Storage Area: Location: Relocation of equipment must provide a 36 inch walk way around equipment. 4. Janitorial Area: No changes to mop sink. � _ M I N N E S 0 T A � / DEPARTMENToFHEAITH Protecting, maintaining and improving the health of all Minnesotans July 11, 2013 Starbucks 2401 Utah S Seattle, Washington 98134 Dear Ladies and Gentlemen: Subject: Starbucks #2469,3450 Pilot Knob Rd, Eagan,Dakota County,Minnesota, Project No. 130649 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 changes. Please see the enclosed report for the changes and/or comments. If you have any questions, please contact me at 651-201-5244 or barbara.krech@state.mn.us. I look forward to working with you on the successful completion of your project. Sincerely, ���G�� ���� Barbara Krech, R.S. �;nvironmental �lealth Services P.O. Box 64975 St. Paul, Minnesota 55164-0975 barbara.krech@state.mn.us BJK:cb Enclosures CC: QPM-Quality Project Management Ms. Peggy S�adafore, Minnesota Department of Health Mr. Dan Disrud, 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 • www.healthstate.mn.us An equal opportunity employer � MINNESOTA DEPARTMENT OF HEALTH � Division of Environmental Health REPORT ON PLANS Plans and specifications on Rem Food: Starbucks #2469, Project No. 130649 Location: 3450 Pilot Knob Rd, Eagan, MN 55122, Dakota County Date Approved: July 8, 2013 Date Received: June 13, 2013 Submitted by: QPM-Quality Project Management, 15991 Red Hill Ave#100, Tustin, CA 92780, (714) 824-6990 Ownership: Starbucks, 2401 Utah S, Seattle, WA 98134, (206) 318-1575 Scope of Proiect: Addition of an upright freezer and reposition of 3 storage racks and one rolling pastry rack in the back room of an existing small foodservice establishment. No oven addition is proposed for this location. No alterations or equipment additions will occur in the front service counter area. Approved Finish Schedule: Existing finishes to remain in the back room. Current finishes are quarry tile floor with integral cove base, FRP walls and smooth vinyl ceiling tile. 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://www.health.state.mn.us/divs/ehlfood/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. 2. Food Service Equipment: All floor mounted equipment shall be elevated on six(6) inch NSF legs or casters. 3. Storage Area: Location: Relocation of equipment must provide a 36 inch walk way around equipment. 4. Janitorial Area: No changes to mop sink. Starbucks#2469 � Rem Food y 130649 Page 2 7/11/13 5. 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. 6. 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/eh/air. Contact MN Electrical Licensing & Inspection at 651-284-5026 or visit their website at http://www.dli.mn.govlCCLD/Electrical.asp for information on electrical requirements and the name of the electrical inspector in your area. Sincerely, ��`L�"AI� �W���`$ Barbara Krech, R.S. Environmental Health Services P.O. Box 64975 St. Paul, Minnesota 55164-0975 barbara.krech@state.mn.us MINNESOTA ' DEPARTMENToFHEALTH Protecting, maintaining and improving the health of all Minnesotans August 5, 2013 � Starbucks Coffee Co 550 W Washington St Chicago, Illinois 60661 Dear Ladies and Gentlemen: Subject: Starbucks, 3450 Pilot Knob Road,Eagan,Dakota County, Minnesota, Project No. 130586 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 changes. Please see the enclosed report for the changes and/or comments. Ten working days prior to completion of the project, please contact Peggy Spadafore at 651-201-3979 or peggy.spadafore@state.mn.us in order to arrange for a final opening inspection. If you have any questions, please contact me at 651-201-5244 or barbara.krech@state.mn.us. I look forward to working with you on the successful completion of your project. Sincerely, �,�An,��u ���t� Barbara Krech, R.S. Environmental Health Services P.O. Box 64975 St. Paul, Minnesota 55164-0975 barbara.krech@state.mn.us BJK:cb Enclosures CC: Brian Lorenz Ms. Peggy Spadafore, Minnesota Department of Health Mr. Dan Disrud, Minnesota Department of Health Mr. Dale Schoeppner, Building Official Mr. William Adams, Plumbing Inspector GeneralInformation: 651-201-5000 • Toll-free: 888-345-0823 • TTI':651-201-5797 • www.health.state.mn.us An equal opportunity employer MINNESOTA DEPARTMENT OF HEALTH Division ofEnvironmental Health REPORT ON PLANS Plans and specifications on Rem Food: Starbucks,Project No. 130586 Location: 3454 Pilot Knob Road,Eagan, MN 55122, Dakota County Date Approved: August 2, 2013 Date Received: May 13, 2013 Submitted by: Brian Lorenz, 7007 Discovery Blvd, Dublin, OH 43017, (614) 634-7128 Ownership: Starbucks Coffee Co, 550 W Washington St, Chicago, IL 60661, (312) 775-6507 Scoue of�roiect: Remodel a coffee shop that includes total change out of all fixtures, relocating equipment and moving al.l plumbing. No changes to small establishment license. 8/2/13 sanitarian has discovered that the construction is complete,while plan review is waiting for approvat from the City of Eagan Plumbing department to verify that plans have been revised for the backflow prevention devices, and correct sanitary sewer connections with sinks. No food is permitted in the establishment until approval from the Health Authority is given. The foodservice facility may not operate during remodeling construetion. Annroved Finish Schedule Finish Area Walls: Ceilin : Floor& Basecove: Kitchen: FRP Vinyl coated ceiling Tile/tile tiles Coffee Service Bar: Ceramic tile Vinyl coated ceiling Tile/tile tiles Construction Suecifics: Pay particular attention tQ 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/foodJcode/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. Specification information from manufacturer for the following item(s) or equipment was not supplied for review. The Sanitarian/Plan Reviewer doing the opening inspection will follow up to ensure that equipment meets applicable standards. Starbucks Rem Food 130586 Page 2 8/5/13 Wood is prohibited within a foodservice area. Wood doors or frames,wood shelving,wood cabinets and wood windows are not allowed. All custom fabricated equipment shall meet NSF International or equivalent standards and bear a sticker indicating the equipment meets the standard. Custom E ui ment Manufacturer Stainless steel sinks, counters, ates Elka SSP 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. 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. Provide approved equipment for the dispensing of single service items. 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: Laminate lower cabinets will be installed at front of the house. The approved countertop finish on the cabinetry is: Solid surface. 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. Starbucks Rem Food 130586 Page 3 8/5/13 5. Refrigeration: All display case coolers,merchandisers and similar equipment must meet NSF Standards ar 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 location: Front counter,Oasis display cooler, listed to NSF#7 for storage of potentially hazardous foods. 6. Ventilation System: One Turbo Chef, model NGO, listed to UL710B for ventless technology is proposed and will be evaluated by the Building Official in Eagan,to ensure the HVAC system can maintain a relative humidity of the space at 65% or less to meet MN Mechanical 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. 7. Three=Compartment Sink: A three-compartment sink with dual integral drain boards has been provic�ed. 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. Warewashing: Undercounter Dishmachine: Hobart LXi Provide NSF approved 6" legs/casters,or skids on the undercounter dishmachine. Installation under a three-compartment sink: • The undercounter dishmachine must be installed so that the area around it can be kept cleaned and maintained,especially the floor. • A flexible installation may be necessary so that the machine can be moved for cleaning. • The undercounter dishmachine will be installed under the sanitizer side of the three compartment sink. • Provide an NSF approved dolly or alike for the storage of dirty utensils before placing them into the dishmachine. Starbucks Rem Food 130586 Page 4 8/5/13 • Provide a slanted drying rack mounted to the wall above the machine for air drying of dishes. 9. Food Preparation Sink: No food prep sink is provided,no fresh fruits or vegetables will be prepared on site. 10. Hand Sink: NSF International or equivaient hand sink will be provided in the following areas: • One handsink at the back of the house. • One centrally located handsink in the front of the house. Install a splashguard at the hand sink: • At the front of the house. Each handwashing sink shall be provided with hot and cold water through a mixing valve or combination faucet. 1 l. Dump Sink: Scott Peterson with the City of Eagan will evaluate the plumbing. A dump sink has been provided. 2 dump sinks are provided at the front of the house,and will serve double duty with a running water dipper well mounted on the inside of the sink. 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, smoothies or espresso areas may require a dump sink. • A dump sink must have a telltale drain. • A dump sink must drain to a sanitary sewer. A three compartment sink, food preparation sink or handwashing sink must not be used as a dump sink. 12. Storage Area: Approved(NSF or equivalent) shelving will be provided to maintain food items, single-service items and equipment siY (6) inches above the floor surfaces. Designate an appropriate chemical storage space separate from food products, single-service items and food equipment. Starbucks Rem Food 130586 Page 5 8/5/13 13. Walls: Wall surfaces in splash zones or hig�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. Wood is not an approved material for a wall finish. Utility service lines and pipes shall not be unnecessarily exposed. 14. 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. 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. L'ac���rt�3etl�r�c1 Inc�rrect�tiefhRd � � \ �\ ,\ >: .. , ,., . ., . , , , � t , , ;- 1 ,. . 15. 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. Starbucks Rem Food 130586 Page 6 8/5/13 Ac�eptable 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. 16. Janitorial Area: Janitorial areas shall have FRP, ceramic tile or equivalent, stainless steel or cleanable block walls in the splash area. 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: 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.gov/CCLD/Plumbin .�as�. A plumbing plan approval letter has not been received at this time. Provide at opening inspection evidence that tlte 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. • A Vitamix blender washer that attaches to the water supply at the dump sink and is then lowered into the sink is in violation of the MN Food Code section 4625.1085, 5-203.14. • Revised plans include the installation of an approved pressure vacuum breaker. 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. Starbucks Rem Food 130586 Page 7 8/5/13 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. Provide a stand, 6 inch legs, or collar supplied by the manufacturer for the water�eater,water softener, COZ bulk tank, or other floor mounted equipment located in the food preparation or warewashing area. 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. 19. Employee Lockers,Restrooms and Break Areas: Lockers or other suitable facilities shall be provided for the orderly storage of em}�loyee's clothing and other possessions. 20. 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. • A sneeze shield at the front service counter will be installed to a minimum height of 60 inches from the floor. Provide a means for displaying and dispensing clean utensils,plates, single service items and other customer items in a sanitary manner. 21. Espresso Area: a. Provide a separate handwashing sink in this area as needed. This sink must not be used as a dump sink. b. Espresso machine approved: • Clover 1S listed with NSF. • Mastrena LATAM,is listed with NSF. c. Provide a running water dipperwell or a means of supplying clean working utensils in an approved manner. d. Provide a knock box for emptying coffee. Trash cans must not be used. Starbucks Rem Food 130586 Page 8 8/5/13 e. In a fixed or permanent location, the espresso coffee maker shall comply with the Minnesota Plumbing Code, including provisions for backflow protection. (Note: water protection would be a continuous pressure type,double check valve,on a 1/2 inch minimum water feed). f. If a filtration system is used, it must be NSF approved. - 22. Other Code Requirements: For information on the Minnesota Clean Indoor Air Act(MCIAA) contact 6�1-201-4601 or visit their website at http://www.health.state.mn.usldivs/eh/air. Contact MN Electrical Licensing& Inspection at 651-284-5026 or visit their website at htt�://www.dli.mn.aov/CCLD/Electrical.as�for information on electrical requirements and the name of the electrical inspector in your area. Sincerely, ��Qr��+�i� �'r��1 Barbara Krech, R.S. Environmental Health Services P.O. Box 64975 St. Paul, Minnesota 55164-0975 barbara.krech@state.mn.us