1380 Duckwood Dr - Edible Arrangement - Dept of Ag Ltr �
' �� NII�II�ESOTA DEPP,R�I�ERIT
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January 9, 2013
Mr. Jeff Buelt
859 Amble Road
Shoreview MN 55126 Dakota County
License#: Pending
Dear Mr. Buelt:
This office has completed a preliminary plan review for the!'di6Ge Arrankenrents store proiect thc�C w[�C be
lncated at 138017crckwood Drive Scrrte 103 rr:Ett�a�r Mi�rraesatct The plan review was conducted as required
by Minnesota Statute Chapter 28A and the Minnesota Food Code Chapter 4626. The Minnesota food code is
the primary governing document for this review and may be found on line at
w�uw.le�,stat�.���r�us/Ieglstatutes aep by requesting Minr�esota IYule Chapter 4626. �
All �p�ropriate �ermits from the loeal airthorities shall be applied for and issuerl prior �o starting any
�vmrk c��� t�e �ite. Failure tcs ca�npEy wiila this may result in a dciay or this office ��at issuing your retail
Food I�andle�rs license �e��til the prol�er �errniks ar� issued. In adclition if your water is sup�Ged front a
we11 y���a will be required �c�provide a svrrent proot c►f water gotability. �ur inspect«r will verify that the
pea-mits l�av� been obtair�ed. ��
Confaef tl�e Citv of Y±,a�a�a for all r�leva�t 1�uildin� (buildin�R plutnbin� �ire etc) reviews rr�r�-nits, �o�d
enspc c��ans.
Co�itact Mr.Mark Andcrsan 952-445-284Q for relevant electrical reviews ermits and ins ectio�s,
The Minnesota Department of Agriculture grants preliminary plan approval to the plai�s for this proposed food
establishment. Upon this agency certifying that all items in this review have been addressed,final paan approval
will be granted. This preliminary plan a�provai is based upon the supposition that construction and equipment
plans subnutted to this office do not change. Anv deviation from the ap roved plans and specification�; must
have prior a��pr�val from this agenc�
�r�IRB�����ary a��erova� e►f t����alan4;���d specit'ica��ans do�s not caa�stitute endor�ea�eg�t or a�cept�t�ce o�'�he
con�pleted establis�n�ea�t. Periodic on-site inspecti�ns may be macle during construction.A fittal
ia�spection of the compl�;ted establishment,with equipment installed,must be conducte�to deter�uine if at
complies with the requirem�nts of the Minnesot�t Food Code. �`��atcrct ��e�d Irzst�ecPc�r•f�i�I+orrrfr�d�k czt
�SS.�f226�713?"fx�rr�•rarr cr dp�°�r��r�rl�raoy�ec#ir��ro�'ou are listed as the contact for this project at G12-SpB.
4999.
General Comments
I) This review is�'or th�conv�rsian of an exastin 1 333 sc uare foot s ace th�t�viil bect�m��fr�et
boupuet& quick fruit to �a esta6lisliment � � ���
2) It is skran�lv recommended to nlace the hot watc�-l�eater un a stand C}therwise,seai tl�e�vater �
heater to the tloor.
3) Plan_proposes a tl�ree cornpartment sink as a food p,reparation sink which is�pproved The ci�,k '
shall be des��nated a�such a fasluon that the emplovees know the differ+�nce betv�een the food
�renaratran smk and the three comnartment sink bein�used fi`or warewashin� '
4) It is stron�Iv recommended that the �rease intercer�t�r is installed into the floor
5) I?uke Manufacturm�es fabricatin�the,�ountertanlcabinet nnits in the"Edibles To Go"Are�a I
r�l��ch�s approved. In add�t�on,the cab�nets will be supported bv six,�inch stainless steel le�s �'!
w�th rcmovable toe kicks which are also anproved
625 ltabert St. lVa, Sts Pa�t, MI� 55155-2538 • 653-2�1-60��M �r 1-��f��967�2474 • w<rttd�.st�t�errtna�s
An Eaua!O�oortunitv Emplover and Provider. TDD 1-800-627-3529
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6) It is recor�mend�d tla����e floor sinks are rnoved to tl��:fr�nt of thc equipment ensu�•in��hat t�
�re accessible f�r cleanin�.�
7) Pla�a ro oses the Tra���G4 7 tnerchandis�:�for the dis la of fruit bou�i ues�hich is a� ro��d.
8) LJtilitv lines (�lun�bit��,pi�es excent t�a��,r�v�,t�r lin�s,el�ctric�l co�d�i�s)shall not be
unnecessarily�xposed and enclosed i��ti�e�wa11 andlor ceilira�.
9) In revie$vin�the plan,I canna�va�rifv tl�e set��ra�aon di�t�alce�rrai�e�1��h�ndsinks�nd adjacent
e�uippnent. As� result,if th�handsinks are within lf3��ach�s of t�a��tdjac�nt equi�r�e�ta
splasli��eards will need tm be ordereci with the l���adsira��.
� � Deficiencies/Coilcerns
;:�
°1} Plan �raqases to indi�ectiv was�e the kwo tl��-ce ca�euartmen�si���which is nat allowed ander
1VIle1 Piumbi� code. Tlhe senks are re uired tc�b�e directl cmnnected to the sa�xitar sewe�wifh
.�telltale floor clrains installed in closc proxirnitv a�'�hee�aa I�ise�e:���ha:s anattcr in f�arther eletail wv�tl� �
`'"thc city of Ea�an buildin�oi'ficial and/nr plumbin�ins�ector.
Z}'` Plan �ropas�s to indarectiv waste condensate fram the l�Talk-I� �'esole�-b� rautin���e lie��r��
���� #hrou�h tl�e ceilin�a��d down�o tl�e mou sink via�ravitv. some coeleer�►s arose that�he
` eondensate would not t�roperlv travel and waste to tl�e mop sink via �ravit�bec�a�se of the wa�
the condensate Iix�e wouid be routed. Frrrtl�e���orc,i6 sau��ds likc the Walk-I�� �oater alrcadv ha4
�factorv inst�ll�d cva��o�a�ox pan ��»t would k�asicallY elin�����te aa�v condee�sat��e��erated�r th� �
unit. As a�esult,either�limina�e�he condensa��line or add art ejector t�wnp to ihe line�o
facilitate�he apprap�-�:�t��vas��a��af the��radens���tc��h����ot�s�nlc.
3p I���sur�that i�an-1���'shehr����s not �nst�lled ��� tly��ackr���n a�•ea fat°ti�c stor� �of ite�ns
a�ssaciated Yvi�l� �he foodservice ��: l�askc9s�;
4� In rc�ar€Is�a the I�ro��t En�1�loV�+� �ervicc t�.rca,ir�strcll �'�a•� ie��11 T�I� aaa t��e wall ie�a�s�dd���lv
il(�_17�Ldi�t0 tllE:Illtl�$!t!S{'SIItI{.
� Room Finish Schedule
FinisHi EOrea �'a11�: C��lin�: T'loor &Ba��eove:
Backroo�n excluding FRP/Painted Vinyl Faced Acoustic Quarry Tile and Quarry
tl�e office She�.l��c�ck CeilinQ Panel Tile Basecove �
Front Employee Cera�n.ic Wall Vinyl Faced Acoustic Quarry Tile and Quarry
Service Area TilelPainted Ceilii�g Pane] Tile�asecovc
� Sheetrock
Walk-in Cooler NA NA. Qua»y Tile
Pertinent Notes:
1) Review and follow the be�aw statements in re�*ards t��t��e Quarrv Tile ir�stallation:
a. Epoxy_or�olyurethane base �rout shaii be u��l�z�d.
b. All floorin�,tile and �rout sl�all be sealed per mae��!'�ctur�rs' rec��r��nne�datia���
e. A four i�e�h int��a-al base eov�shall be in�talled a�t the ficeor/w�all_j,�anetions.
2) It is stron 1� v recornmend�d tliat t�e�b�secov�i�the yVal�-im �oc�Der is eith�r:
a. �invi�creed �a�ovided bv the ma�l�efactur�r �
b: Stainless Steel T3asecove-
3) Painted Shee�rock slaatl b�:
a. Semi-Gloss�;nanael (O1'asl�;able) �� a �iiiaimur��
b. Smootll in"I"ext�re
c. �tron�lv r�con�mended that the i�inish is li�ht i�e�lor
4) I'°lan uroposes ta install k RT'fran� tl�e basecov�up to th�e ceran��c tile backsplas� a�n the h�ck�ali
as well as the wall imanediatelv ad.jacent ta the multius�sink in thc front employe�service�re�
This�ronosal is anr�roved.
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E�uipment
Food equipment shall meet the applicable National Sanitation Foundation(NSF)International food service
standards. The equipment shall be determined by NSF International ar an American National Standards
Institute(ANSI)Z34.1 accredited independent entity, including Underwriters Laboratory or the Edison Testing
Laboratory, to be equivalent�o the NSF International Standard. The use of equipment,which does not meet
the applicable NSF standard,is prohibited. Bakery equipment must comply with the Bakery Industry
Sanitation Standards Committee(BISSC). (4626.0505)(4-201.11)
Provide multi-use equipment,utensils, and food storage containers that are smooth,easily cleanable, and
resistant to pitting, chipping, or scratching. All food equipment in a retail food store must be designed as to be
easily cleanable,durable and be adequate for its intended use. Household utensils or equipment is prohibited.
The use of commercial eauinment not meeting the NSF standards must be evaluated and aunroved nrior
to installation. (4626.0505)(4-201.11) I
Provide sufficient refrigeration to hold all readily perishable food products at 41°F or less. Provide sufficient
ventilation(e.g. louvers,etc.)far the compressor unit to evacuate any buildup of heat at the underside of the
cold pans in and about the compressor area. (4626.0675.) (4-301.11)
Food Protection
Thermometers must be provided in all coolers,freezers, and hot holding units where potentially hazardous food ',
is stored, and must be located in an area that is representative of the true air temperature.(4626.0705)(4-302.I2) I,
The internal temperature of potentially hazardous food must be maintained at 41°F or below, or 140°F or above, ',
except during preparation. *(4626.0395)(3-SO1.16) All freezer units shall hold food frozen. (4626.0370)(3- ',
SOl.11) ',
Food on display must be protected from potential contamination from coughs, sneezes and improper handling by '
installing properly constructed food shields,the use of packaged food items ar other effective means of '
protection. (4626.0320)(3-306.11)
Provide tongs, ladles, spatulas, scoops, single-service papers, etc.,to avoid unnecessary manual handling of ��,
dispensed food items.(4626.0330 A.)or *(4626.0330 B.) (3-306.13) Utensils must be stored in an appropriate I,
manner between uses. (4626.0275) (3-304.12)
Hand Sinks
Provide hand cleanser, single-use towels, and a fingernail brush at the hand-wash sink located in the food
preparation, and ware washing areas.
Mo Sink
The service sink or cleaning facility shall include a faucet accessible for a supply of hot and cold drinking
water at all times. Provide hooks or hang-up brackets at the utility sink for storage of mops and brooms. Floor
mounted»ton sink
Three-Compartment Sink
Sink bowls shall be adequately sized for the largest utensil to be washed in the three-compartment sink.
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Provide and use an appropriate chemical test kit to determine the strength of the sanitizing agent in the final
rinse water of the three-compartment sink
Walk-in Cooler/Freezers
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.
Condensate from 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.
Stora�e
Food storage shelving used in walk-in refrigerators must be in conformance with NSF standard#2. Chrome or
zinc-plated shelving without an approved factory applied hard-baked protective coating is not approved for this
purpose. (4626.0505 B)
Provide an area for storage of employee's personal belongings that is separate from food, clean equipment,and
single service supplies.(4626.1560)
Provide an approved area for storage of chemicals, which is separate from food, food equipment, and single
service articles. (4626.I600)
Installations
Seal(caulk) all annular openings around pipes and other conduits,where they pass through walls and floors.
Seal all junctures between the wall surface and the edges of attached equipment with approved caulk/sealing
compound. (4626.I395 A. (I) (6-202.I5)
All doors to the outside of the establishment must be self-closing and vermin proof. (46261395 A. (3.) (6-
202.15)
Lighting
Provide at least 10-foot candles (110 LUX) of light intensity, at a distance of 30 inches from the floor, in the
walk-in refrigeration units,dry food storage areas, and during periods of cleaning. Frovide at least 20-foot
candles (220 LLTX)of light intensity, at a distance of 30 inches from the floor,for areas where food is provided
for consumer self-service, including buffets and salad bars, or where fresh produce or packaged foods are sold
or offered for consumption, inside equipment including reach-in and under counter refrigerators,in utensil
storage areas,in areas behind a bar used for ware washing, and in toilet rooms.(4626.I470)(6-303.II)
Provide at least 50-foot candles (540 LUX) of light intensity for areas where food employees are working with
utensils and equipment where safety is a factor and areas used for ware washing. (4626.1470)(6-303.I1)
..
Install effective shielding or shatter-resistant bulbs for all light fixtures over exposed food storage,food
preparation, food display facilities, clean equipment, utensils and linens, and unwrapped single-service or
single-use articles. (4626.1375)(6-202.11)
Plumbin�
Equipment connected to the potable water supply shall be protected from back-siphoning and back flow.
Equipment with submerged inlet lines (dish machine, garbage disposal, steam table,etc.) shall be equipped with
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an approved backflow preventer; this includes all threaded hose bib connections. Faucets equipped with
threaded hose connections must be provided with approved backflow preventers (see Minnesota Rules,part
4715.2110,DD). The backflow preventers to be installed on the hose bibs must comply with ASSE 1052. The
specified ASSE 1011 do not meet the minimum requirements of the Minnesota Plumbing Code. *(4626.I085)
(5-203.14) Toilets shall be equipped with an anti-siphonage ball cock assembly. Please contact a licensed
plumber or refer to the Minnesota plumbing code.
The hot water heater must be of adequate size and recovery rate to provide hot water to all taps during peak
water usage. Lack of hot water will require the installation of additional hot water capacity. (4626.1025) (5-
I01.13)
If a grease interceptor or grease trap is required by the city building official, it shall be located to be easily
accessible far cleaning and maintenance. The lid shall be water-tight and securely fastened in place. A grease
removal device should be installed flush with the floor. (4626.1195)(5-402.13)
If soap and chemical dispensing devices are installed on potable water lines, they shall be listed to AS5E
plumbing standard 1055. (4526.1260) (5-501.17)
� Miscellaneous
This facility may not be constructed,remodeled or converted,except in accordance with the plans and
specifications as approved by this department. Please contact me for approval of any proposed changes
or additions. (4626.I720)
Thank you for your cooperation in addressing the items outlined in this letter. I shall remain available for
consultation and review of your facility's construction progress. Should you encounter any problems through
the course of your construction or equipment installation activities,please call me at 651-201-6679.
Sincerely,
t �` P
�.�. �� � �
�.�-°� ��� ���� �-�-�°
Todd Whalen �i
Food Standards Compliance Officer �
Dairy and Food Inspection Division
TJW:sI
C: Kip Fondrick,Food Inspector
Lorna Girard, Supervisor
City Building Official