1940 Cliff Lake Rd - Ltr MN Department of Agriculture re Notice of Completed Plan Review re InstacartMI DEPARTMENT OF
AGRICULTURE
February 7, 2018
Joseph Navin, Sr. Manager, Food Safety
Maplebear, Inc.
DBA Instacart
50 Beale St. Suite 600
San Francisco, CA 94105
NOTICE OF COMPLETED PLAN REVIEW
Dear Joseph Navin:
License: Pending
Facility ID: 42078
The Minnesota Department of Agriculture (MDA) has completed the review of food equipment and construction plans
for the Instacart on-line grocery shopping located at Cub Foods-1940 Cliff Lake Road, Eagan, MN 55122. This review
was based on the plans submitted with the application, including revisions agreed upon during discussions that occurred
throughout the plan review process. Please see the summary of the review below which includes any revisions or
deficiencies that must be addressed prior to the pre -operational inspection and licensing. Any additional revisions must
be submitted for review and approval which may delay licensing.
Construction of the food establishment or remodel may now begin.
When construction is complete and all noted considerations or deficiencies are addressed please contact the area
inspector to arrange a pre -operational inspection:
•
Dustin Vang, Dustin.Vang@state.mn.us and 612-741-4642.
Ensure the inspector is provided a notice of opening at least 14 calendar days before the opening date as required by
Minnesota Rule 4626.1750.
Note: The newly constructed or remodeled area cannot be stocked with food before approval is received from the pre-
operational inspection.
Project Description: Addition of a small Instacart Staging area at the front end of an existing grocery store. Instacart is
an on -demand service for customers to select and purchase grocery items on-line through a retail store. The shopping
and delivery of those items is conducted by Instacart personal shoppers. Customers can place orders for non-perishable
prepackaged grocery items and perishable grocery items (including fresh produce) using the Instacart website or mobile
applications. Instacart maintains a staging area within the retail partner where picked and bagged groceries are stored in
refrigeration or freezer units or on shelving for short periods of time until they are delivered to the end customer. The
staging area is operated by Instacart employees during operational hours.
Menu: Grocery items including refrigerated and frozen foods.
Room Finish Schedule:
Floor & Cove Base*
Walls
Ceiling
Front of Store Staging Area
Existing polished concrete
Existing
Existing
and base
625 ROBERT STREET NORTH, SAINT PAUL, MN 55155-2538 • 651-201-6000 or 1-800-967-2474 • WWW.MDA.STATE.MN.US
In accordance with the Americans with Disabilities Act, this information is available in alternative forms of communication upon request by calling
651-201-6000. TTY users can call the Minnesota Relay Service at 711. The MDA is an equal opportunity employer and provider.
February 7, 2018
Instacart, Cub Foods -Eagan
Page 2 of 3
*Proper cove base installation is very important. Errors in installation can be costly and may delay pre -operational
inspection approval. Refer to page 12 of the "Retail Food Establishment Construction Guide" (which can be found at
www.mda.state.mn.us ) for specific direction.
Deficiencies:
1) None noted.
Revisions Agreed Upon (to be reviewed by inspector):
1) None.
Equipment Overview:
All new and existing equipment submitted for use have been reviewed and approved as meeting applicable certification
standards, except for items listed under Deficiencies below. Any domestic or equipment without applicable certification
standards are not allowed and will be ordered out.
Front of Store Staging Area
True 2-solid door reach -in
True 2-solid door reach -in
Uline mobile shelving
refrigerator
freezer
Water Heater: Existing
Cabinets and Countertops: N/A
Other Considerations:
1) Refrigeration, freezer and shelving equipment must be equipped with casters or 6" legs.
2) A copy of the Instacart staging area SOPs and SSOPs, and the Full Service Shopper Food Safety Policy &
Recommended Best Practices should be kept on site.
3) Instacart requires all Full Service Shoppers to use approved insulated bags or hard coolers to transport
temperature -sensitive foods.
4) Instacart requires deliveries be made in less than 60 minutes. Average travel time was indicated to be 15-20
minutes.
The following items remain the responsibility of the establishment and are required as part of the retail food
establishment licensing process. The approval of the submitted food plans does not constitute an approval for any of
these items:
• Ensure that all necessary permits are obtained from the local authorities;
• Submit plumbing plans to the Minnesota Department of Labor and Industry/local agency for review and
approval prior to beginning any plumbing work;
• Coordinate final construction inspections with the City of Eagan
o Building inspections: Dale Schoeppner, 651-675-5699
o Plumbing inspections: Dale Schoeppner, 651-675-5699
o Electrical inspections: Mark Anderson, 952-445-2840
February 7, 2018
Instacart, Cub Foods -Eagan
Page 3of3
Be advised that the commissioner may withdraw the approval of a facility or equipment if hazards to human life exist or
there is satisfactory evidence that the person to whom the approval was issued has used fraudulent or deceptive
practices to evade or attempt to evade provisions of Chapter 34A.
Thank you for your cooperation throughout the plan review process. Please contact me at 651-201-6214 or
Richard.Bruecker@state.mn.us if you have any questions.
Sincerely, A
/� I,/taA.Gz% U4uzC7e ,
Rick Bruecker
Food Standards Compliance Officer
Minnesota Department of Agriculture
Food & Feed Safety Division
625 North Robert Street
St. Paul, MN 55155
Initials: RB
Enclosures: General Plan Review Guidance
eC: Dan Opsahl, Plan Review Supervisor
Dustin Vang, Area Inspector
Nicole Baysal, Inspection Supervisor
Dale Schoeppner, Building Official
File
rt'IIDEPARTMENT OF
AGRICULTURE
General Standards for Equipment and the Construction of Retail Food Facilities
1. Equipment
(a) Food equipment shall meet the applicable NSF International food service standards. The equipment shall be
determined by NSF International or an American National Standards Institute (ANSI) Z34.1 accredited
independent entity, including Underwriters Laboratory or the Edison Testing Laboratory, to be equivalent to 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).
(MN Rule 4626.0505)
(b) Custom fabricated or modified equipment must be constructed by a contractor listed by NSF International. The
name and address of the fabricator for custom fabricated equipment must be identified. (MN Food Code
Chapter 4-201.11)
(c) All service counters and other millwork surfaces shall be protected with stainless steel, plastic laminate, or
equivalent, covering all exposed wood. In areas where food equipment involves heat or moisture, or where food
comes in contact with the surface, a stainless steel finish or approved equivalent material is required.
(d) Food service counters are required to be installed on six-inch legs or a solid base. (4626.0505)(4-201.11)
(e) Used equipment meeting NSF International, NAMA, or BISSC standards, specified at the time of installation is
permitted if it: met the NSF International, NAMA, or BISSC standards, in effect at the time it was manufactured,
remains in good repair, is capable of being maintained in a sanitary condition, and is approved by the regulatory
authority. Your inspector will evaluate any used equipment to determine if it is acceptable. (4626.0505)(4-
201.11)
(f) 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 equipment not meeting the NSF standards must be evaluated and approved prior to
installation. (4626.0505)(4-201.11)
(g) Retail shelving and refrigeration and freezer display cases shall be designed and constructed to be durable and
to retain their characteristic qualities under normal use. (4626.0505)(4-201.11)
(h) Provide sufficient refrigeration to hold all readily perishable food products at 41°F or less. Provide sufficient
ventilation (e.g., louvers, etc.) for 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)
(i) If an ice machine or bulk water unit is to be installed, the waste drain must be properly plumbed and divert to an
indirect waste (air break) floor drain.*(4626.1045 A.) (5-201.11)
2. Food Protection
(a) Provide a food thermometer for checking the internal temperatures of potentially hazardous foods.
Thermometers must be provided in all coolers, freezers, and hot holding units where potentially hazardous food
625 ROBERT STREET NORTH, SAINT PAUL, MN 55155-2538 • 651-201-6000 or 1-800-967-2474 • WWW.MDA.STATE.MN.US
In accordance with the Americans with Disabilities Act, this information is available in alternative forms of communication upon request by calling
651-201-6000. TTY users can call the Minnesota Relay Service at 711. The MDA is an equal opportunity employer and provider.
is stored, and must be located in an area that is representative of the true air temperature. (4626.0705)(4-
302.12)
(b) 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) (3-501.16) All freezer units shall hold food frozen.
(4626.0370)(3-501.11)
(c) 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 or other effective means of
protection. (4626.0320)(3-306.11)
(d) 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
manner between uses. (4626.0275) (3-304.12)
3. Installations
(a) Utility service lines and pipes shall not be unnecessarily exposed. Utility services lines and pipes shall not be
installed directly on the walls or floor. (4626.1340)(6-201.12)
(b) 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. (4626.1395 A. (1) (6-202.15)
(c) If conduit pipes are provided for beverage lines they must extend at least three to four inches above the finished
floor elevation at both ends. The annular opening between the beverage lines and the conduit pipe must be
sealed with a hard material and provide a cleanable finish. (4626.1395 A. (1))(6-202.15)
(d) All doors to the outside of the establishment must be self -closing and vermin proof. (4626.1395 A. (3.))(6-
202.15)
4. Lighting
(a) Provide at least 20-foot candles (220 LUX) 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.
(4626.1470)(6-303.11)
(b) 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)(6-303.11)
(c) 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)(6-303.11)
5. Plumbing
(a) At least one toilet facility and not fewer than the number required by law shall be provided. *(4626.1075)(5-
203.110) These facilities must be conveniently located and accessible to employees at all times.* (4626.1095)(5-
204.11)
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(b) Toilet rooms must be provided with adequate ventilation, hand cleanser, single -use towels or hand drying
devices, tissue paper and waste paper receptacles. Toilet rooms shall have at least one covered waste
receptacle. (4626.1260)(5-501.17)
(c) Plumbing plans must be submitted to the delegated authority or the Minnesota Department of Labor and
Industry (DLI) for review and approval prior to installation. All plumbing must be installed according to the
Minnesota Plumbing Code, including current amendments. *(4626.1045) (5-202.11)
(d) 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.) and all threaded hose
bib connections shall be equipped with an approved backflow preventer. (4626.1085) (5-203.14)
(e) If a post -mix beverage system is provided, an approved pressure -type, back -flow preventer upstream from the
control valve on the carbonator (water line to the carbonator) is required.
(f) he water line serving a dipper well shall be permanently installed with an air gap on the water line entering the
fixture. * (4626.1055) (5-202.13) Please contact a licensed plumber or refer to the Minnesota plumbing code.
(g) Water heaters must be at least a commercial model. (4626.0505) (4-201.11) Residential water heaters are not
approved. Water heaters 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)
(5-101.13)
(h) If a grease interceptor or grease trap is required by the city building official, it shall be located to be easily
accessible for 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)
(i) If soap and chemical dispensing devices are installed on potable water lines, they shall be listed to ASSE
plumbing standard 1055. (4526.1260) (5-501.17)
6. Sinks
(a) Install hand washing sinks in all food preparation, food dispensing, toilet rooms and utensil washing areas.
(4626. 1095) (5-204.11)
(b) A hand washing lavatory shall be equipped to provide water at a temperature of at least 43 degrees C (110
degrees F). (4626.1050) (5-202.12)
(c) Provide hand cleanser, single -use towels, and a fingernail brush at the hand -wash sink located in the food
preparation, and ware washing areas.(4626.1414)(6-301.11);(4626.1445)(6-301.12)
(d) Install a NSF three compartment, utensil -washing sink (4626.0680) (4-301.12) with integral drain boards,
(4626.0685) (4-301.13) for the proper cleaning and sanitizing of all multi -use equipment and utensils. The size
of the sink compartment must be large enough to accommodate the largest utensil/equipment, which is to be
cleaned and sanitized.
(e) 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. (4626.0715) (4-302.14)
(f) Install a separate food preparation sink IF raw food will be cut or combined with other ingredients, or otherwise
processed. (4626.0780)
Page 3 of 6 Version 1.1
(g) Install at least one service sink or curbed unit with a floor drain for disposal of mop water and similar liquid
waste. (4626.1080)(5-203.13) Provide hooks or hang-up brackets at the utility sink for storage of mops and
brooms.
(h) Utensil washing and hand washing sinks are designed and approved only for their intended use.
7. Storage
(a) Provide adequate shelving covering the food operation to ensure that food products, utensils or single -service
articles are stored at least six inches off the floor. (4626.0730 A.)
(b) 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)
(c) Retail shelving shall be designed and constructed to be durable and to retain their characteristic qualities under
normal use conditions. (4626.0505A.)
(d) Provide an area for storage of employee's personal belongings that is separate from food, clean equipment, and
single service supplies. (4626.1560)
(e) Provide an approved area for storage of chemicals, which is separate from food, food equipment, and single
service articles. (4626.1600)
8. Room Finishes
(a) The floors, floor coverings, walls, wall coverings, and ceiling surfaces shall be designed, constructed, and
installed so they are: a) smooth, durable and easily cleanable where food operations are conducted; b)
nonabsorbent, for food preparation areas, walk-in refrigerators, ware washing areas, toilet rooms, janitorial
areas, laundry areas, interior garbage, refuse storage rooms, and areas subject to flushing or spray -cleaning
methods, or other areas subject to moisture. (4626.1325)
(b) Polymer (poured) flooring systems: If polymer flooring such as an epoxy or urethane system are installed they
must be 1/8 inch minimum in thickness in snack bars and sandwich preparation areas and a minimum 3/16 inch
- 1/4" in thickness (as per manufacturers specifications) in areas where ovens, fryers and other heavy kitchen
operations and contains a ground aggregate. The finish coat must render the floor surface smooth to the extent
that it can be cleaned with available cleaning equipment. A test area should be provided so that our inspector
can verify the flooring thickness.
(c) An integral minimum four (4) inch base cove should be troweled up the wall. The coving material should be
integral with the flooring.
(d) Aggregate that creates a rough surface may not be applied under foodservice equipment or cabinetry.
(e) Concrete, sealed or unsealed, is prohibited: a) where food product packages, containers, or cases in those areas
are opened. b) Under equipment in food preparation and service areas including under service cases.
(4626.1335 D.)
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(f) Unsealed concrete is permitted for use where outside garbage and refuse containers are placed, including
compactors stored on a smooth and nonabsorbent surface. (4626.1230)
(g) Vinyl flooring is prohibited: In a walk-in cooler or freezer. (4626.1335 C.) Vinyl flooring is not allowed in
kitchens, deli areas, behind fast food or service counter areas unless the manufacturer recommends it for this
use. It is allowed in storage rooms and retail areas including under food and beverage counters. Proof of
recommended use will be required in the form of sales material or a letter from the manufacturer specifically
showing the recommended use before approval of this flooring will be granted.
(h) .Floor and wall junctures: Shall be coved and closed to no larger than one millimeter (1/32 inch) when cleaning
methods other than water flushing are used for cleaning floors. At the floor wall juncture where the fiberglass
panel meets the floor an acceptable base coving such as stainless, quarry or other pre -approved materials must
be installed. (4626.1345A.)
(i) Where water flushing is used coving shall be sealed. (4626.1345B.) Glued rubber coving may not be acceptable
on fiberglass panels, as it may not bond to the fiberglass material.
(j) Floor surfaces: In the food preparation, food storage, and utensil washing areas be constructed of smooth,
durable, nonabsorbent, easily cleanable materials, which resist the wear, and abuse to which they are subjected.
(k) Walls and ceilings: In the food preparation, utensil washing and toilet room areas, shall be smooth, non -
absorbent, and easily cleanable. (4626.1335A)
(I) Ceilings: Perforated or fissured drop lay -in ceiling panels are prohibited in food preparation, food service, and
utensil washing or toilet room areas. (4626.1360B.)
9. Ventilation
Ventilation System:
(a) Provide an NSF approved ventilation hood over cooking equipment which will capture and contain moisture,
vapors, smoke, fumes, odors, heat and grease laden vapors. (Minnesota Rule, part 4626.0505 and 4626.1475)
i. Type I hood required: Where cooking appliances produce grease or smoke as a result of the cooking
process. (Minnesota Building Code Chapter 1346.0507)
ii. Type 11 hood required: Above all appliances that produce products of combustion and do not
produce grease or smoke as a result of the cooking process. (Minnesota Building Code Chapter
1346.0507)
(b) Verify that Type 1 commercial hood ventilation systems on the premises comply with Chapter 1346 of 2015
Minnesota Building Code which includes 2012 International Mechanical Code (IMC), and Minnesota
Amendments. Minnesota Rule, part 4626.1475.
(c) All open sides of a canopy hood shall overhang equipment by at least six (6) inches. The front of a Type 11 wall -
mounted canopy hood shall overhang equipment by at least twelve (12) inches.(Minnesota Building Code
Chapter 1346.0507)
(d) A Type 1 hood shall be provided for an electric cooking appliance if it produces more than 5mg/cubic meter of
grease vapor when tested at an exhaust flow rate of 500 cfm.(Minnesota Building Code 1346.0507)
(e) Provide an air balance test by a qualified heating and ventilation professional. Air balance tests shall indicate
the establishment's air handling units operate as designed and in compliance with applicable mechanical
codes. A food preparation area should be under slight negative pressure (less than 0.02 inches -water
gauge). (Minnesota Building Code 1346.0309 and 1346.0507, section 507.17.1)
Page 5 of 6 Version 1.1
(f) Make-up air and ventilation air supply diffusers located within 12 feet of an exhaust hood shall be directed away
from the hood. (Minnesota Building Code 1346.0505, section 508.1.2).
(g) If the establishment uses laundry dryers, provide adequate ventilation to vent the dryer outside. (Minnesota
Building Code Chapter 1346, section 913)
(h) Wood burning appliances shall have a separate exhaust system. Contact your local building official or MDA plan
review regarding installation requirements. (Minnesota rule, part 4626.1475, National Fire Protection Act 96,
Chapter 14, Solid Fuel Cooking Operations)
(i) Provide adequate exhaust ventilation on floor mounted or above counter hot water/chemical sanitizer ware -
washing machines. (Minnesota Building Code 1346.0507, Minnesota rule, part 4626.1475)
(j) Sufficient tempered make-up air (at least 50° F) shall be provided and interlocked with ventilation
equipment. (Minnesota Building Code 1346.0508, Minnesota Rule, part 4626.1475)
(k) Where hoods are not required, the additional heat and moisture loads generated by such appliances shall be
accounted for in the sensible and latent loads for the HVAC system.
(I) Used hoods may be used provided that they are certified as meeting NSF standards and the manufacturer is
identified. The exhaust hood must be in serviceable condition, properly sized over intended cooking equipment
and meet performance criteria. Equipment evaluations shall be conducted at the construction site. (Minnesota
Building Code 1346.0104 and 1346.0107; Minnesota Rule, part 4626.1475)
(m) Galvanized hoods are not permitted. (Minnesota Rule, part 4626.0505)
(n) Additionally, ventless systems requiring alternative methods shall meet standards UL 710B, (incorporating EPA
202, UL 197), NFPA 96 chapter 13 and have the local building and fire official's approval. (4626.1380)
(4626.1475)
Useful Links
Minnesota Commercial Kitchen Ventilation Guidelines are available on our website at
http://www.mda.state.mn.us/about/divisions/^'/media/Files/food/business/ventguide.ashx.
Additional resource information:
The Retail Food Facility Construction Guide is also available on our website at:
http://www.mda.state.mn.us/food/business/''/media/Files/food/business/constructionguide.ashx
Minnesota Retail Food Code http://www.health.state.mn.us/divs/eh/food/code/index.html
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