1565 Cliff Rd - Ltr 2008-09-18 re Delices de France Food & Beverage Equip?IEOE UIED
M I N N E 5 D T A
' SER 2 4 2008
DEPARTMENTorHEAtTH
Prorecting, maintaining and improving the bealtb af ull Minnerotans
September 18, 2008
Mr. Craig Kissock
8151 - 33rd Avenue South, #E701
Bloomington, Minnesota 55425
Dear Mr. Kissock:
Subject: Food and Beverage Equipment at Delices de France, Eagan, Dakota County,
Minnesota, Plan No. 090102
We are enclosing a copy of our reporl covering an examination of plans and specifications on the
above-designated project. The plans and specifications appear to be in general compliance with
the standazds of this department. Please see the enclosed report for additional changes and/or
comments. It is the project owner's responsibility fo retain the plans at the project location.
This review dces not pertain to the Engineering design (i.e., plumbing, swimming pools,
service connections, sewage systems). A separate report regarding the Engineering Review
will be sent.
Ten working days priar to completion of the project, please contact Ms. Pamela Steinbach with
our Metro district office at 65 U632-5147 in order to arrange for a final on-site inspection. A
final opening inspection cannot be conducted until the food, beverage and lodging license
application is submitted with the appropriate fee to the main office.
If you have any questions in regard to the information contained in this report, please contact me
at 651/201-4512.
Sincerely,
La{wtCuseby, REHS, Plan R74few
Environmental Health Services Section
P.O. Box 64975
St. Paul, Minnesota 55164-0975
laura.huseby@state.nin.us
LMH:jIr
Enclosure
cc: Mr. Norm Wells
Mr. Dirk House, Plumbing Inspector
Mr. Ronald Gnotke, Electrical Inspector
Mr. Marty Kumm, Electrical Inspector
Ms. Pamela Steinbach, Minnesota Department of Health
General Informacion: 651-201-5000 • Toll-free: 888-345-0823 • TTY 651-201-5797 • ?healchsrate.mn us
An equal oppartuniry employer
MINNESOTA DEPARTMENT OF HEALTH \
Division of Environmental Health
REPORT ON PLANS
Plans and specifications on food and beverage equipment: Delices de France, Plan No. 090102
Location: 1565 Cliff Road, Eagan, Dakota County, Minnesota
Date Examined: September 18, 2008 Date Received: September 3, 2008, July 25, 2008
Plan revisions: Architectural: 7uly 21, 2008, Mechanical: July 1, 2008, Walk-ins: May 7, 2008
Date of plumbing submittaUapproval: No information received
Date of building permit and/or zoning approval: None provided
Submitted by: Mr. Norm Wells, Norm Wells Architect PA, 623 SevenYeenfli Avenue Northwest, New
Brighton, Minnesota 55112, Phone #: 651/631-8798
Ownership: Mr. Craig Kissock, 8151 - 33rd Avenue South, #E701, Bloomington, Minnesota 55425,
Phone #: 952/261-3784
The following are corrections or requests for additional information necessary before construction of your
project:
Scope oFProject: New construction of food service with alcoholic beverage service (wine).
Venfilation information is incompiete in regard to the exhaust hood specifications.
Equipment Standards - General Requirements:
Food and beverage equipment shall meet the applicable standards of National Sanitation Foundation
(NSF), Edison Testing Laboratories (ETL) Yo NSF Standards, Underwriters LaboraYOry (UL) to NSF
sfandazds or Canadian Standazds Association (CSA) to NSF Standards. The proper sricker,
manufacturer information and embossment identification shall be displayed on the equipment.
(Minnesota Rule, part 4626.0505)
a. A used Wachtel combi-oven was proposed for installation, but could not be veriFied as
NSF-listed or equivaleut, unit has been replaced with Moffat Turbo-Fan, Model E32MS on
equipment stand A25CW;
b. Blendtec Smoothie macLine at drive-fhru window
c. Bunn French Press Grinder at front service/work area
All floor mounted food preparation equipment shall be on six (6) inch NSF legs, casters or raised
four (4) inch masonry base with appropriate base cove. (Minnesota Rule, part 4626.0725 and
4626.0730) Recommend casters on alternating units under the exhaust hood to facilitate
cleaning.
All counter mounted equipment shall be on four (4) inch NSP legs or sealed to 1he counter top
unless it is less than 30 pounds and easily moveable. (Minnesota Rule, part 4626.0725 and
4626.0730)
All gas fired equipment that is designed to be moveable shall be provided and installed wiYh
approved, commercially-rated, quick disconnects. (National Fire Protection Association 96-2001
Chapter 12; Minnesota Rule, part 4626.0725 and part, 4626.0730)
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page 2
September 18, 2008
A full set of approved plans and a copy of the plan letter will be availahle at all times during
construction. (Minnesota Rule, part 4626.1720 and 46261725)
Food on display for self-service or otherwise shall be protected from consumer contamination by
using easily cleanable counter protector devices, display cases, and similar equipment. These
devices shall be designed and installed to intercept the duect line between the mouth of the
customers and the foods on display. (Minnesota Rule, part 4626.0320)
a. Service line is provided with multiple display cases, refrigerated and room temperature
displays. ReFrigerated case, Artica, model CCR-38-49 DS specifies a drain on the unit,
ensure this unit has a floor drain f'or indirect waste drainage or provide internal
evaporator pan from manufacturer.
b. Drain indicated on the Adamatic proofer, provide a floor drain for indirect waste line for
this unit.
2. Used Food Service Equipment:
Used NSF food and beverage equipment cannot be changed or altered from iu original condition. It
is the project owner's responsibility to ensure it meets the standard. (Minnesota Rule, part
4626.0505)
Approval of the used equipment will be made by Ms. Pamela Steinbach inspecting sanitarian
from MDH Metro district office. (Minnesota Rule, part 4626.0505)
Food contact surfaces - General Requirements:
Primary food contact surfaces (tables and counters) shall be of stainless steel construction in
compliance with NSF Standard No. 2 or equivalent (Minnesota Rule, part 4626.0505) Counter at
back wall of service/work area to be a stainless steel counter top.
Plastic laminate surfaces aze not acceptable for food contact and food preparation surfaces.
(Minnesota Rule, part 4626.0450)
4. Cabinetry within the food service area: (including salad bar and buffet tables): At cabinets
between the display units, the information below shall be used in the manufacturing of all
cabinetry in food and alcohol service areas. No cabinetry is approved for installation in
commercial kitchens.
In all areas where food equipment involves heat or moisture, or where food comes in contact with
the surface, a stainless steel fioish or equivalent is required. (Minnesota Rule, part 4626.0450)
All service counters and other millwork surfaces shall be protected with stainless steel, NSF-
certified plastic laminate to Standard No. 35 (Laminated Plastics for Surfacing Food Service
Equipment) or equivalent (as determined by plan review) to cover all exposed wood. (Minnesota
Rule, parts 4626.0490, 4626.0495, 4626.0505, 4626.0515)
Cutouts in millwork shall be sealed by the fabricator in an approved method. (NSF Standard No.
35: Laminated Plastics for Surfacing Pood Service Equipment).
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page 3
September 18, 2008
All counters shall be on a solid raised masonry base of not more than four (4) inches with approved
basecove or six (6) inch NSF legs or castors meeting NSF standazds. (Minnesota Rule, part
4626.0725 and 4626.0730)
Tf a solid raised masonry base is used, the cabinet shall overhang by at least one (1) inch, but not
more than four (4) inches with approved base cove. (Minnesota Rule, part 4626.0725 and
4626.0730)
Enclosed hollow bases are NOT permitted. (Minnesota Rule, part 4626.0725 and 4626.0730)
The inner cabinet 6ottom shall be removed from below plumbed fixtures. (Minnesota Rule, part
4626.0505)
5. Refrigeration - General Requirements:
All refrigeration facilities must maintain potentially hazardous foods at 41° F or below. (Minnesota
Rule, part 4626.0395, item B)
Each refrigeration unit must have a thermometer accurate to within +/- 2° F. (Minnesota Rule, part
4626.0560 and 4626.0620)
If potentially hazardous foods are prepared a day or more a6ead of service, the capacity of the rapid
cooling facilities must be sufficient to satisfy the food required to be cooled. (Minnesota Rule, part
4626.0385, 4626.0390 and 4626.0675)
Cold prepazation table must be abJe to maintain 41 ° F or less. Raised cold rail refrigeration or top
air cooled units are recommended. (Minnesota Rute, part 4626.0395, item B)
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. Floor drains aze prohibited inside the
unit. Do not install drain lines, conduit lines, etc. on interior surfaces of walk-in coolers and
freezers. (Minnesota Rule, part 4626.0720, 4626.0960, 4626.1045 and 4626.1220)
6. Storage Areas:
Provide an adequate amount of storage space for supplies necessary for operation. (Minnesota Rule,
part 4626.1725)
Provide approved (NSF or equivalent) shelving to maintain food items, single-service items and
equipment a minimum of six (6) inc6es above the floor surfaces. (Minnesota Rule, part 4626.0505,
4626.0725 and 4626.0730)
Designate an appropriate chemical storage space sepazate from food products, single-service items
and food equipment. (Minnesota Rule, part 4626.1600) See Room #105, Custodial Storage.
Ventilation System: Ventilation plans do not specify manufacturer, model and dimensions of
exhaust hoods provided. Architect provided general idenfification of CaptiveAire exhaust
hoods for pan washer and cook line, no information on rack oven and proofer ventilation.
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page 4
September 18, 2008
Provide an NSF approved ventilation hood over cooking equipment which will capture and
eliminate moisture, vapors, smoke, fumes, odors, heat and gease laden vapors. (Minnesota Rule,
part 4626.0505 and 4626.1475)
Type I hood required: Moffat Combi-oven, Royal Range, Avalon Donut Fryer. .(Minnesota
Building Code Chapter 1346.0507)
Type II hood required: At Revent rack oven and Adamaric proofer. (Minnesota Building
Code Chapter 1346.0507)
Verify that Type T commercial hood ventilation systems on the premises comply with the 2001
Minnesota Mechanical Code, which adopts Chapter 5 of NFPA 96-2001, the 2000 International
Mechanical Code and the 2000 Intemational Fuel Gas Code with attachments. (Minnesota Rule,
part 4626.1475)
All open sides of a canopy hood shall overhang equipment by at least six (6) inches. (Minnesota
Building Code Chapter 1346.0507)
Provide an air balance test by a qualified heating and ventilation professional. Air balance tests
shall indicate the establishmenYs 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)
Provide adequate ventilation on floor mounted or above counter hot water/chemical sanitizer ware-
washing machines. (Minnesota Building Code 1346.0501, Minnesota Rule, part 4626.1475)
CaptiveAire condensate hood proposed, model VHl series, no dimensions provided.
Sufficient tempered make-up air (at least 55° F) shall be provided and interlocked with ventilation
equipment. (Minnesota Building Code 1346.0508, Minnesota Rule, part 4626.1475) Three return-
air units provided on plans, replacing of the existing units taldng place.
3. Three-Compartment Sink: Jimex, Model SS3-28
Provide approved racks, shelves or dish tables for air drying of equipment and utensils next to the
ware wash sink (Minnesota Rule, part 4626.0680 and 4626.0685)
Provide approved sanitizer test kit(s) at the three-compartment sink. (Minnesota Rule, part
4626.0715)
9. Dish machines: LVO pan washer and (2) Meiko, under-counter, high-temp dish machines
proposed
High Temperature Sanitizing Machines:
High temperature ware washing machines shall be designed with appropriate temperature
requirements and volume of hot water. (Minnesota Rule, part 4626.0505, 4626.0785, 4626.0795,
4626.0800, 4626.0805 and 4626.1015)
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page 5
September 18, 2008
Dish machine shall meet design specifications of manufacturer. (Minnesota Rule, part 4626.0755)
Conversion of a high-temperature sanitizing ware washing machine to chemical sanitizer may void
NSF certification for equipment. Consult the manufacturer as to application. (Minnesota Rule, part
4626.0505)
High temperature sanitizing ware washing machines shall have space for a minimum of three racks
for air-drying utensils. (Minnesota Rule, part 4626.0685)
Drain boards where clean utensils are drying shall be protected from splash from other sources (i.e.
near a hand sink). (Minnesota Rule, part 4626.0955 and 4626.0960)
Under-counter machines shall be installed on skids or castors with flexible hose for mobility.
(Minnesota Rule, part 4626.0725 and 4626.0730)
10. Food Preparation Sink: Jimex, model SS2-18R
11. Hand sinks:
Provide an approved hand sink in the following areas: Front work area, bar service area.
(Minnesota Rule, part 4626.1095)
Provide a separate hand washing sink for each food service, food preparation, utensil washing areas
and toilet rooms. (Minnesota Rule, part 4626.1095)
Provide a designated hand sink inside the baz area available to wait staff and/or bartenders.
(Minnesota Rule, part 4626.1095) One drop-in hand sink at bar service area.
Instal l an approved splashguard at hand sink or maintain at least 18 inches of clearance between
products and other equipmeot. (Minnesota Rule, paR 4626.0955) At food prep sink-hand sink
location, at drive-thru service location, review for compliauce.
All hand sinks shall be provided with hand cleanser, single-service toweling and nail brush.
(Minnesota Rule, par[ 4626.1440 and 4626.1445)
Each hand washing sink shall provide water at a temperature of at least 110° F through a mixing
valve or a combination valve. (Minnesota Rule, part 4626.1050)
12. Walk-in Cooler/Freezers - General Requirements:
Provide approved flooring and base cove for the walk-in cooler or freezer. (Minnesota Rule, paR
4626.1325 and 4626.1335)
Pre-manufactured floor of aluminum or stainless steel floor indicated for walk-in cooler and
freezer on plans from manufacturer, Kolpak.
a. V inyl screed base provided by the manufacturer.
b. Galvanized flooring is not permitted in walk-in units.
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page 6
September 18, 2008
Effectively enclose the area above the walk-in cooler/free2er units with fixed or removable panel(s).
This may not be used for storage. Provide access and ventilation for equipment in this azea as
recommended by installer. (Minnesota Rule, part 4626.0960 and 4626.1365)
Shelving shall be approved for use in refrigerated environment. (Minnesota Rule, part 4626.0505)
Provide at least 10 foot candles of illumination in the walk-in refrigerated units. (Minnesota Rule,
part 4626.1470)
13. Walls - General Requirements: Provide information for wall finish behind the proofer and
Rack oven.
Wall surfaces in splash zones or high moisture azeas such as waze washing, food preparation, hand
sink and janitorial sink areas, etc. shall be finished with smooth, light colored, durable, non-
absorbent materials to the ceiling. (Minnesota Rule, part 4626.1325) Approved materials include:
a. A fiberglass re-inforced panel (FRP) for all kitchen areas, drive-thru service, interior of
bar.
b. Ceramic tile that is smooth, cleanable. A tile proposed for wall in serving/work area is
dark in color but reflects light and will be easy to determine whether cleao or not (16" wall
tile, install to manufacturers' specifications). Ceiling in the front serving/work area is
white or light in color.
c. Stainless steel or equivaleot materials shall be installed behind cook line.
Block walls shall be smoothly troweled and finished with a minimum of epoxy or enamel paint to
provide a smooth, non-absorbent surface equivalent to an orange peel finish. (Minnesota Rule, part
4626.1325)
14. Floors - General Requirements:
Floors in kitchens, bars, other rooms where food is stored, prepazed or washed, employee dressing
or locker rooms, toilet rooms and janitorial rooms shall be smooth, non-absorbent, durable and easy
to clean. (Minnesota Rule, part 4626.1325)
Approved materials include: quarry tile, in the kitchen area, and ceramic rile, in the work azea, bar
area and beyond the service area at display units, installed on a smooth, concrete surface.
(Mimiesota Rule, part 4626.1720)
Epoxy ot polyurethane base grout shall be utilized. (Minnesota Rule, part 4626.1720)
A four inch integral base cove ('/< inch radius minimum) constructed of the same materials as the
floor shall be installed at the floor/wall junctions. (Minnesota Rule, part 4626.1345)
Concrete floaring is not an approved surface. (Minnesota Rule, part 4626.1335)
Buffet units, wait stations, beverage stations, alcohol service, salad bars and oilier similaz food
holding or prepazation areas located in the customer area shall be surrounded with an approved
flooring material to a distance of 3 feet from the equipment or operation area. (Minnesota Rule, part
4626.1325 and 4626.1350) This is indicated as ceramic tile at the food service area.
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page 7
September 18, 2008
Quarry Tile:
Grout shall be recommended by manufacturer for food service application. (Minnesota Rule, part
4626.1335 and manufacturers' recommendations)
Non-slip quarry tile shall not impede ability to clean floors. (Minnesota Rule, part 4626.1335)
Non-slip quarry tile may not be located underneath equipment. (Minnesota Rule, paR 4626.1335)
All tile and grout shall be sealed per manufacturers' recommendations. (Minnesota Rule, part
4626.1335)
Ceramic Tile:
A copy of the material specifications shall be submitted for review and approval before installation.
(Minnesota Rule, part 4626.1720) Specifications were not submifted for the ceramic tile
proposed for this area. At the request of the inspector, provide documentation on the floor tile
proposed for this area and recommendation from manufacturer for the use of this ti?e in this
area af the facility.
All tile and grout shall be sealed per manufacturers' recommendations. (Minnesota Rule, part
4626.1335)
15. Ceilings - General Requirements:
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. (Mimiesota Rule, part 4626.1325 and 4626.1370) Acceptable materials include:
a. Vinyl coated acoustic ceiling panels shall be iustalled at entire kitchen area and custodial
raom;
b. Semi-gloss painted gypsum board (washable) at the front serving/work area
c. Light in color;
d. Smooth in texture; and
e. No exposed rafters, bar joists or trusses are permitted.
16. Janitorial Areas - General Requirements: Sealed concrete llooring is not approved and will
change to quarry tile flooring and base cove.
Provide utility sink or curbed cleaning facility with a floor drain for cleaning mops and for the
disposal of mop water or similar liquid wastes. (Minnesota Rule, part 46261080 and 46261485)
Janitorial areas shall have NRI', ceramic tile or equivalent, stainless steel or cleanable block walls in
the splash area. (Minnesota Rule, part 4626.1325)
Provide mop hanger in janitorial area. (Minnesota Rule, part 4626.1540)
Provide vacuum breakers at all threaded hose bibs. (Minnesota Rule, part 46261060 and
4626.1085)
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page 8
September 18, 2008
Chemical or detergent dispensers shall provide appropriate backflow prevention devices.
(Minnesota Rule, part 4626.1085)
17. Plumbing - General Requirements: W ater filters proposed for location at wall across from
Revent rack oven at back-side of utensil washing room, does not interfere with food
preparation. No food preparation or cooling should be attempted below these units (elevation
not provided, but as sufficient height to avoid rolling carts and bun racks.
All plumbing plans shall be approved by the delegated agent. Submit complete plans for review to
that department. (Minnesota Rule; part 4626.1040 and 1045) Contact City of Eagan for permits
and plan review approval and inspections prior to construction at 651-675-5675
A separate on-site inspection will be conducted by the delegated agent to determine compliance with
the Minnesota Plumbing Code. (Minnesota Plumbing Code, Chapter 47153130) Cautact City of
Eagan at 651-675-5675 for inspections.
All plumbing equipment shall be installed in accordance with the Minnesota Plumbing Code for a
commercial establishment. (Minnesota Rule, part 4626.1045)
All pipe chases that pass through walls shall be tightly sealed and covered. (Minnesota Rule, part
4626.1340)
All utility pipes shall be enclosed in walls or ceiling. (Minnesota Rule, part 4626.1340)
All hot water generating equipment (water heaters) shall be constructed to meet NSF
standards and be manufactured by an authorized fabricator. (Minnesota Rule, part
4626.0505) The location of the water heaters in custodial room is approved. Amend the usage
for the proposed tankless water heaters to service two Meiko under-counter, high-temp
machines.
All hot water generating equipment (water heaters) shall be of adequate capacity to meet the
nceds of the anticipated demand of the establishment (Minnesota Rule, part 4626.1025) Test
for compliance.
All threaded hose bibs shall utilize an approved vacuum breaker per Minnesota Plumbing Code
requirements. (Minnesota Rule, part 4626.1085)
Floor sinks shall not be located directly underneath food equipment and shall be readily accessible
for clBaning. (Minnesota Rule, part 4626.1080)
18. Grease Interceptor Installations
Ensure grease trap/grease interceptors are sufficiently sized. (Minnesota Rule, part 46261185)
Eacli interceptor and separator shall be so installed that it is readily accessible for removal of cover,
servicing and maintenance. (Minnesota Rule, part 4626.1195)
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page 9
September 18, 2008
Interceptors and sepazators shall be maintained in efficient operating condition by periodic removal
of accumulated gease, scum, oil, or other floating substances, and solids, deposited in the
interceptor or sepazator. (Minnesota Rule, part 4626.1280)
19. Lighfing - General Requireroents:
Provide effective shielding, such as plastic shields, plastic sleeves with end caps, shatterproof bulbs
and other approved devices for all lighting fixtures in area of exposed food, clean equipment,
utensils, and linens, or unwrapped single service and single use articles. (Minnesota Rule, part
4626.1375)
Food preparation azeas in which food or beverages are prepazed, utensils are washed shall provide a
minimum of 50 foot-candles of light measured 30 inches above the floor. (Minnesota Rule, part
4626.1470)
Ventilation hoods and other areas where safery is of concern shall provide at 50 foot-candles of light
at the working surfaces. (Minnesota Rule, part 4626.1470)
Install a sufficient number of vapor proof light fixtures in the walk-in cooler and/or freezer to
provide a minimum of 10 foot candles measured at 30 inches above the floor. (Minnesota Rule, part
4626.1470)
Food and otensil storage rooms, toilets, locker rooms, dressing rooms shall be provided with at least
30 foot candles measured at 30 inches above the floor. (Minnesota Rule, part 4626.1470)
Bar lighting shall provide at least 20 foot candles measured 30 inches off the floor and it is
recommended to be adjustable to 70 foot candles for help facilitate cleaning. (Minnesota Rule, pad
4626.1470)
20. Restrooms - GeneralRequirements:
All restrooms shall be provided mechanical ventilation. (Minnesota Rule, part 4626.1475)
All restroom doors shall be self-closing. (Minnesota Rule, part 4626.1390)
Changing tables in resh-ooms shall be securely mounted and safety rated by the manufacturing
company. (Minnesota Rule, part 9503.0155, subpaR 18, item D)
All restroom hand sinks shall be stocked appropriately. (Minnesota Rule, part 4626.1440,
4626.1445 and 4626.1450)
Restroom walls shall have FRP or ceramic tile to a minimum of four (4) feet in height. (Minnesota
Rule, pari 4626.1325)
Restrooms shall have proper base cove with materials similar to flooring. (Minnesota Rule, part
4626.1345)
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page 10
September 18, 2008
21. Bar - General Requirements
The interior of baz (service) shall be finished with approved flooring, base cove and wall materials
equivalent to food preparation areas. (Minnesota Rule, part 4626.1325) Plans indicate quarry file
floor, base cove, FRP interior of the bar and painted gypsum board ceiling.
Provide or designate a hand sink in the bar area. (Minnesota Rule, part 4626.1095 and 4626.1110)
A dump sink may not be used as a hand sink. (Minnesota Rule, part 4626.1110 and
4626.1455)
All pipe chases that pass through walls shall be tightly sealed and covered. (Minnesota Rule, part
4626.1340)
All utility pipes shall be enclosed in walls or ceiling. (Minnesota Rule, part 4626.1340)
Liquor storage room requirements are the same as for dry-food storage room. If bar dispensing
equipment is installed in the liquor storeroom, storage requirements are the same as for food .
preparation areas. (Minnesota Rule, parl 4626.1325)
Baz tops made of wood/natural stone maYerials shall be sealed wiYh approved sealant and be resistant
to liquids/stains. (Minnesota Rule, part 4626.0495) Oak bar top to be sealed to prohibit stains.
Bar design shall not interfere with hand washing, utensil washing or sanitizing or any other task
where safety is a factor. (Minnesota Rule, part 4626.1720)
All handsinks shall be provided with hand cleanser, single-service toweling and nai] brush.
(Minnesota Rule, part 4626.1440, 4626.1445 and 4626.1450)
22. Other Code Requirements:
All other approvals from local units of government sliall be obtained prior to construction beginning.
This includes building construction inspections, zoning approvals or other regulatory approvals.
(Minnesota Rule Chapter 1302, Construction Approvals) Contact City of Eagan for permits, plan
review approval and trades iuspections at 651-675-5675.
Obtain an electrical inspection from the Minnesota Electrical Licensing and Ltspection. All
electrical systems must comply with the currently adopted edition of National Electrical Code.
(Minnesota Statute, part 326244) Contact Mark Anderson at 952-445-2840 for inspectious.
Comply with the Minnesota Clean Indoor Air Act (MCIAA). (Minnesota Rule, part 4626.1820)
Lockers or other suitable facilities shall be provided for the orderly storage of employee's clothing
and other possessions. (Minnesota Rule, part 46261480)
Loekers or other suita6le facilities shall be located in a designated area where contairoination o£
food, equipment, utensils, liner and single-service and single-use articles cannot occur. (Minnesota
Rule, part 4626.1480)
Delices de France
Food and Beverage Equipment
Plan No. 090102
Page I 1
September 18, 2008
Designated employee break azeas shall be ]ocated so that food, equipment, liners ad single-service
and single-use articles are protected from contamination. (Minnesota Rule, part 4626.1500)
Since)useby, La REHS, Plan Revi
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Car6on Dtaodde Con?. Vot ChimmmY-DkaY ? -
Car6on Mmw3de 96/3pm Lq:%lPPan Maet3nB ihat-0kay
Cmhon Monwdde Deoacwr [tube tYpe1 ' Poeitl ve Nogathrs .
Look At Totd Heating System Befors Yw lsave:
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Cerlificate of Competertay Numler From CitY of SaiM Paul for xppropdaftFuak N6x)-ilnXl HH9pA
rnR N Pri(q' AvP • St. Paul. MN caoe • Phone: (60 645-7020 ' Pa)L (651) 645-7990
GA?i1(1??G1- _ CE.J-?'P"""
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'or GR1?55OWN..:?MECMANIC/?1..? eNc
Commerda! / Indm&W ? ReCrigeratlon • Air Gondit3oning • Heatin,
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owner v+' I , - -
7'YPE OF HEAT: ' .
GraWtY Air Fwced Air CiraviN Hot Weter Fotasd Hot Watar
Steam Unit Ffiaater Spacs Heatet. ._ Olfw .
7YPE OF R1B.: Gas _ oil _ Odor
QA8 DESIGN OONVB181DN
nAeke of Bwner
Madel
Seriel
Make
pllddel
Max. 6N RetinB -
kg" - . ' Meke of Fanace . ---
EquipmeM ventin0 tYPe. Atinospheft._._ Induced FanX_ Other . ,
Tata187U tnPut of aA vantad gss oppfiwwn Per dMOnsY' -
Typa or aamnr- naasawn! aas e onw
- Type of linar. None _ Metel _ Clay'file
Combush'bfe Air SWPiY- Yea_: WA Recanmended .
Yw Ne
PBdt/Reme Safeguerd OPeretiM RoP04Y ? -
Limft(s) Opareiin8 ProPeAY
pperator(sl operake ProPNY - -
Low WBtaz Cut-Off Oparadnp FroParM -
'Aq Controfs Operaft Prol+edY ? -
Aw ?
Stack Temparadae ,_ FMat U?`?flNet
pxygen %
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MUNRRAIRLAmbmw
verrcs P.operN ?? ?ee -
Flemg gtays Inaidelaossn'i Aol[ O -
eurw u0nrs smootNr . ..-
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Rrel PIP1r* Systom-OkeY ?. -
Veot Systems-DreNhoud. -
Carbon Diaadde 96 `I- % Corubctor. Ve? Chirtrt?eY'"o?Y Carbon Manoodde 9b/PPm ISC2.x'JPW^ MetinH Unk OkeY ` -.
Calbon Mbtlaodds DeteCmr [Uabe tYPe) lbsitlve Nspativs .
Look At Totat F{eafing SYSEem Before You Leave: Does system WiereRe safsly end p!oPeft7 - YesL No
COMMP1i7'S:
Flave abnve corraNoin 6een msde? Yoi .- No . _ , -A,)O
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Cortificate uf Competency Number From Gty of Sairrt Paut for Appropriete Fuel: N 16D.3?ti61 rwtlel
mR N Prtnr AvP • St. PaUl. MN cclot • PhOrte: ((Sr) 64S''%010 • Fmc (650 645-"90
CA41RlEGt. _ 9AoIC Vf? ?
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C1?055own?. -.MECM.?.?1e,!??r'??
Commerdal / Indush9al ! Refngeum ' Air CondiflonIn !
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pyuner;
TYPE OF HEAT: - `l .
GravitY Air iorced Ai?c GrevitY Ha[ Water Forced Hot Watlw-
Steam Unit Hescer Space !leate? ? Odisr -
7'YPE OF FUB : GesZ_ 09 Odor
OAS OESI3N COHV6tSlON
Make of BWner
Modal
Seriai
Maloe
Mddel
Max. STU RatinB -
kwut ' Meke of F?anece
EquiP?? V"M tYPB: ALno"hsri4__. kKbic" Fen? Ofher
Totat 87U 6+pW of tlt vanUd as apobnces 1m dMamer-
TYPe o{ O*m8y- masomV Cless B Oftr
• Type of L'mar. Nam _ Metal _ CbYTHOL.-
Cambus0'ble Air Suppiy: Yek_ WA Reeanrtmded .
Ssfem A Ooeratlno Cantrol TasM YM DR
F51dt/Hame Satepuard Operatln6 P,roPerly? _
lSmiqw Operating ftopeAY ? -
OPerato?(s) Opwatim Prope+lY
Low Water G1rt-Off OpentinD P?opwtY
an ca+vob overaft r.nmdr .? -
'! 3?? .
9tack Temperature _ FMat •
Oxygen % 17-096
Cmbon Wmdde _ 9b %
(:arbon Manm3de _%MAm =%JPP?n
Catbon Morroride DeMDmr ttft tYPa) * Posftve
Look At Tami Heatl- 8 aEem 8efas You Leave: No
VeMS PtoperN Vw4WKMM gP?He -
Rame StaY$ huddemossfft RoA
Bumgr Whts SnoothlY
'Iftim kmectloe
Ok ?12
ay
RW P%ft SYstam"'
Vant Sys[ems-Orefffiood
Qormata. Vent [?inmeY-D?Y
HeednB lMit-OkeY
NeYative .
Y ?/
Daes system cParate sefelY ant4 P.???'Mi ' Y?LL. N=
CAMM61R8• -
Have a6ove correatlons been mede7 Ys's .No Name of L'? .?????Q
Certificate of CompetenCy Num6er From Cty of Salrrc Paui for
Fue1:
aHIteI
rnR N nr Aw • Rt. PAnI. MN SclOd •
C,Ap(11 G?(L - Rp,? l uN IFT-
m- 4?Fr, ota,sll
330$
S-
Owner:
City of St. Paul, Office of L.I.E.P. Date: / o-f
Direct-Fired Make-Up Air Heater Supervised Start Up Report
Name of Building: I'SkQS 04F RQ Et1G-Rd
Address:
1( AOQP (a')V Cf)E&LA Installing Contractor:
3pace Use:
Eauioment Data•
.ZMain Gas Regulator
-EModulating Valve
?Pilot Manual Valve
Manufacturer.l HV I 11It,ti 10- qc.
Model# p 3-b ?5o '(; i c 3erial# ?TZ7 ?OO1.
Fuel Type: /?! Supply Pressure: 199Max Rated Input: S ;.v ' G MBH
Unit Controls•
LOMain Gas Manual Valve
?Main Gas Auto Valve #2
gProof of Closure Switch
MPilot Automatic Valve
1MHigh Gas Pressure Switch
QHigh Temperature Limit
aow Gas Pressure Switch
Air Flow: CFM
?Main Gas Auto Valve #1
?Fn-ing Cock
12Pilot Gas Regulator
OLow Temperature Limit
ElLow Fire Start Switch
prMain Air Flow Proof ?Premix Air Proof IRIDamper Open Proof
Flame Programmer Make:? E ? Model: Unit lnterlocked With:
Test Firina of Unit:
ElFlame Response ElPilot Failwe ErMain Air Flow Proof ?Premix Air Proof
[2bamper Open Proof ?Pilot Turndown Test ElLow Limit t4High Limit
aProof of Closure Switch ?Low Fire Start Switch NjHigh Gas Pressure ErLow Gas Pressure
r.?
High Limit Set Point: ?TS / ? 0
Maximum Discharge Temperature: Outdoor Temperature: l0
Flame Characteristics: OLow Fire ?Medium Fire JZHigh Fire FlModulating
Carbon Monoxide: ?Low Fire ?Medium Fire ?High Fire
n ?!
Actual Fuel Input: Low Fire D? 5 1.11 C :?
BTUH High Fire ? -? irj _? C BTUH
Instructions Posted?
Wiring Diagram Number:
Unit Location:
Tester '_'C'
Signed:
Inspector:
C ofC#: iab3t???
Testing Company: CP-0-'1?_f0(1Yj???? ?-
Signed:
Use Reverse Side far Comments
OCT-2-2008 03:34P FROM:METRO SHEETMETFlL 6517649455 TO:6457990 P.1
3260 Fanum Road
St. Paul, MN 56110
Octoher 2, 2008
Dave Junglen
Crosstown Mechanical, Inc.
509 Como Avenue
St. Paul, MN 55103
Phone: (651) 704-9366
Fex: (661) 704-9455
Balance Report for De'Lices DaFrance, Eagan, MN:
Desianed Air Flow Rates
Makeup Air 4,900 CFM
Kitthen Exhaust 3,800 CFM
Dishwasher 600 CFM
Bread Oven 500 CFM
Actual Air Flow
Makeup Air 4,620 CFM
Kitchen Exhaust 3,940 CFM
Dfshwasher 550 CFM
Bread Oven 480 CFM
Total Makeup Air 4,820 CFM
Total Exhaust 4,970 M
(150 CFM)
Air Conditioning • Heating • Sheetmetal • Vantllation • Fabrication