Loading...
1380 Duckwood Dr - Edible Arrangement - Dept of Ag Ltr � ' �� NII�II�ESOTA DEPP,R�I�ERIT � � �,P� ��F�z�z�!��.E���� ! 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 a . r�, . . Page 2 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. .� . r Page 3 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. , .,. � Page 4 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 , ,, v . 0 Page 5 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