3145 Dodd Rd - MN Dept. of Agriculture Plan ReviewY -
August 29, 2006
MINNESOTA [DEPARTMENT OF
AGRICULTURE
Fl.'O,N THE F.9RM TO YpUR FAMILY
Kwik Trip Inc. R ? (? ? r? ?
Attn: Mr. Brad Fry u??? LS D
1626oaks?-eee SEP 0
LaCrosse, WI 54603 Dakota CounTy Y 2006
Dear Mr. Fry:
This office has completed a preliminary plan review for the Kwik Trip Store located at 3145 Dodd Road in Eagan, Minnesota. The
plan review was conducted as required by Mianesota Stamte Chapter 28A and the Minnesota Food Code Chapter 4626_ The
Minnesota food code is the primary goveming document for this review and may be found on line at
www.legstate.mn.us/leg/statutes.asn by requesting Minnesota Rule Chapter 4626.
All appropriate permits from the local auEhorities shall be applied for and issued prior to starting any work on the site. Failure
to comply with this may result in a delay or this oFSce not issuing your retail Food Handlers license until the proper permits
are issued. In addition if your water is supplied from a well you wi11 be required to provide a current proof of water potability.
Our iusPector will verify thaY the permits have 6eeu obtained.
The Minnesota Deparnnent of Ag-iculture grants preliminary plan approval to the plans for this proposed food establishment. Upon
this agency certifying that all items in Yhis review have been addressed, final plan appxoval wil( be granted. This preliminary plan
approval is based upon the supposition that construction and equipment plans submitted io this office do not change. Any deviation
from the approved olans and specifications must have prior aporoval from this a?ency.
Preliminary approval of the plans and specifications does not constitute endorsement or acceptance of the completed establish-
ment. Periodic on-site iuspections may be made during construction. A final iuspection of the completed establishment, with
equipmenY installed, must be coudocted to determine if it complies wiEh the requirements of the Minnesota Food Code.
Contact Food Inspector Step6en Clancy at 651-552-5062 to arrange for a final inspection. You are listed as the contact for Yhis
project at 608-793-6414.
General Comments
This review was for the remodel for a preexisfing store that is adding new kitchen equipment to there facility. No HACCP
plan was su6mitted with f.his plan and none was review. Not6ing shown in the plans indicated that a AACCP plan was
necessary. The menu submitted wit6 the plans indicates that sandwiches and nizza as well as fried foods will 6e served.
Licensing of your firm is dependent upon proper installation of an approved water supply, plumbing and waste system. Our
inspector will review your approval letters from the appropriate authorifies to insore these requiremeuts are met. Pursuant to
MS 31.175 a license shall not be issued or renewed wi[hout approved plumbing, water and waste systems. (4626.0980,
4626.1030) (5-10111, 5-401.11) Also our inspector will review approvals from buildiug and Sre officials before granting 6na1
approval. Please provide copies of approvals for review at the final inspection.
Minnesota requires that all Noipment be Certified to the National Sanitation Foundation Standards for clean abilitv,
durabilitv and performance New or used equipment not meetitte these standards are prohibited Anv equipment installed
that does not meet t6ese standards mav be ordered removed.
All equipment was satisfacYorv as submitted aud meets code repuirements The ulaus indicated accepf.able siuks and room
finishes eonsistin¢ of quarrv tile floorine paiuted walls and smoot6 easilv cleanable ceilin¢ tiles.
Specisl Concerns
While tite individuals nieces of cookinp equinment do not normallv need a hood svstem in a¢2re2ate thev exceed 3.6 KW and
ventilation has been provided to eliminate these concerns.
525 Robert Street North • St. Paul, MN 55155-2538 • 651-201-6000 • 7-800-967-RGRI • www.mdastate.mn.us
An Equal Opportunity Employer • 77Y: 65 V297-5353l7-800-627-3529
Page Z
DeSciencies: NONE
Eauinment
Food equipment shall meet the applicable National 3anitation Foundation (NSF) Intemational food service standards. The equipment
shall be detertniued by NSF International or an American National STandards Institute (ANSn Z34.1 accredited independent entity,
including Undexwriters Laboratory or the &dison Testing Laboratory, to be equivalent to the NSF Intemational Standard. The use of
equipment, that does not meet the NSF standards, prohibited. Bakery equipment must comply with the Bakery Industry
Sanitation Standards Committee (BISSC). (4626.0505)(4-20111)
Custom fabricated or modiCied equipment must be constructed by a contractor listed by NSF International. The name aod
address of the fabricator for custom fabricated equipmenf must 6e idenfi£ed. (4626.0505)(4-20111)
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 wntact with the surface, a stainless
steel finish or approved equivalent material is required. Solid surfaces for food contact, such Corian or Gibraltor shall be conshucted
by a fabricator listed by an approved tlurd-party testing agency. They aze required to be installed on six-inch ]egs or a solid base. All
areas of the custom fabricated counters shall meet the requ'vements of NSF International Standard No. 35. All hazd grain decor wood
(e.g. oak) shall be properly sealed with a polyurethane or varnish-like material. (4626.0505)(4-20I.I1)
Used equipment meeung NSF International, NAMA, or BISSC standazds, specified at the tune of installation is permitted if it: met
the NSF Intemational, NAMA, or BISSC sCandards, in effect at the time it was manufactured, remains m good repair, is capable of
being maintained in a sanitary wndition, and is approved by the regulatory authority. Your inspector will evaluate any used
eqoipment to determine if it is acceptable.
(4626.0505)(4-201.II)
Provide multi-use equipment, utensils, and food storage containers that are smooth, easily cleanable, snd 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 eauipment not meetine the NSF
standards must be evaluated and aouroved orior to installatiou (4626.0505)(4-20I.I1)
Retail shelving and refrigeration and freezer display cases shall be desin ed and constructed to be durable and to retain their
chazacteristic qualities under normal use. (4626.0505)(4-201.11)
Provide sufficient refrigeration to hold all readily perishable food products at 417 or less. Provide sufficient ventilation (e.g. ]ouvers,
etc.) for the compressor unit to evacuate any buildup of heat at the underside of the cold pans in and about the compressor azea.
(4626 o67s.) (4-301.11)
If an ice machine or bulk water unit is Yo be installed, the waste draiu must be properly plumbed and divert to an iudirect
waste (air break) floor drain. *(4626.1045 A.) (5-201.11)
Food Protection
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 hazazdous food is stored, and must be located in an area that is
represenfauve of the true air temperature. (4626.0705)(4-302.12) The intemal temperature of potentially hazardous food must be
maintained at 41°F or below, or 140°F or above, except during prepararion. "(4626.0395(3-501.16) All freezer units shall hold food
frozen. (4626.0370)(3-501.11)
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 or 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 manner beriveen uses (4626.0275) (3-
304.11)
Page 3
Installations
Seal (caulk) all annular openings around pipes and other conduits, where they pass through walls and floors. Seal all junctures
between rhe wall surface and the edges of attached equipment with approved caullc/sealing compound (4626.1395 A. (1) (6-102.I5)
If conduit pipes aze provided for beverage 1'mes they must extend at least three to four inches above the finished floor elevation at boYh
ends. The annular opening between the beverage ]ines and the conduit pipe must be sealed with a hard material and provide a
cleanablefinish. (4626.I395A.(1))(6-202.15)
All doors to the outside of the establislunent must be self-closina, and vermin proof. (46261395 A. (3.))(6-202.15)
Ll"ehting
Provide at least 10-foot candles (110 LiIX) of light intensity, at a distance of 30 mches &om the floor, m the wallc-in refrigeration
units, dry food storage areas, and during periods of cleaning. Provide at least 20-foot candles (220 LIJX) of light intensity, at a
distance of 30 inches from rhe floor, for ueas where food is provided far 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 storaee areas, in azeas hehind a bar used for ware washing, and in toilet rooms. (46261470)(6-303.11)
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)
Install effective shielding or shatCer-resistaut bulbs for all light fixtures over exposed food storage, food preparation, food display
faeilities, clean equipment, utensils and linens, and unwrapped single-serv9ce or single-use articles. (46261375)(6-303.II)
Plumbine
At least one toilet facility and not fewer than the number required by law shall be provided. *(4626.1075)(5-203110) These facilities
must be conveniently located and accessible to employees at all times. *(4626.1095)(5-204.11) Toilet rooms must be provided with
adequate ventilarion, hand cleanser, single-use towels or hand drying devices, tissue paper and waste paper receptacles. Toilet rooms
shall have at least one cwered waste receptacle For sanitary napkins, paper towels or diapers. (46261260)(5-501.17)
Plumbing plans must be submitted to the Minnesota Depariment Labor and Industry, Engineering Unit, or delegated authority for
xeview and approval prior to installation. All plumbin-, must be installed according to the Minnesota Plumbing Code, including
current amendments. *(46261045) (5-20211)
Equipment connected to the potable water supply shall be protected from back-siphonage and back flow. Equipment with submerged
inlet lines (dish machine, garbage disposal, steam table, urinal, etc.) shall be equipped with an approved backflow preventor, this
includes all threaded hose bib connections. *(4626.1085) (5-203.14) If a post-mix beverage system is provided, an approved pressure-
type, back-flow preventor upstream from the control valve on the cazbonator (water line to the cazbonator) is required. (Toilets shall
be equipped with an anti-siphonage ball cock assembly. The water line servmg a dipper well shall be permanently installed with an
air gap on the water line entering the fiYture. *(4626.I05_5) (5-202.13) Please contact a licensed plumber or refer to the Minnesota
plumbing code.
Install a hot water heater in accordance with NSF Standard #5. (4626.0505) (4-201.11) It must be of adequate size and recovery rate fo
provide hot water fo all taps during peak water usage. Lack of hot water will require the installation of additional hot waYer capaciry.
(4626.1025) (5-I0113)
If a grease interceptor or grease trap is required by ehe city building official, it shall be mounted flush with the floor in an accessihle
location for maintenance. The lid shall be water-tight and securely fastened in place. Under no cucumstances sha11 a grease removal
device be installed above the floor. (4626.II95)(5-40213)
Sinks
Install hand washing sinks in all food pceparation, food dispensing, toilet rooms and utensil washing areas. Generally this is within
20 feet as a person walks. '"(4626. 1095) (5-204.11) Provide hand cleanser, single-use towels, and a fingemail brush at the hand-wash
sink located in the food preparation, and ware washing azeas.
Page 4
lnstall a NSF three compardnent, utensil-washing sink (4626.0680) (4-301.12) with integral drain boards, racks or tables, (4626.0685)
(4-301.13) for [he proper cleaning and sanitizuig of all multi-use equipment and utensils. The size of the sink compartment must be
lazge enough to accommodafe the largest utensiUequipmenf, which is to be cleaned and sanitized. Provide and use an appropriata
chemical test kit to determine the suength of the sanitizing agent in the final rinse water of the three-compartment sink. ( 4626.0715)
(4-30214)
Install a separate food preparation sink if raw food will be cut or combined with other ingredients, or otherwise processed.
(4626.0780)
Install at least one service sink or curbed tmit with a floor drain for disposal of mop water and similaz liquid waste. (46261080)(5-
203.13) Provide hooks or hang-up brackets at the utility sirilc for storage of mops and brooms.
Ufensil washing aod hand washing sinks are designed approved and restricted to their respective use and may only be used for
food preparatiou.
Storaee
Provida adequate shelviug 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.) Food storage shelving used in wallc-in refrigerators must be m conformance with NSF
standazd #2. Chrome or zinc-plated shelving without an approved factory applied hazd-baked protective coating is not approved for
ttns purpose. (4626.0505 B) Retai] shelving shall be designed and constructed to be durable and to retain their chazacteristic qualities
under normal use conditions. (4616.0505A.)
Provide an area for storage of employee's personal belongings that is sepazate from food, clean equipment, and single service supplies.
(4626.I560)
Provide an approved area for storage of chemicals, which is separate from food, food equipment, and single service articles.
(462(1 G00)
Room Finishes
The floors, floor coverings, walls, wall coverings, and ceiling surfaces shall be designed, consuucted, and installed so they are: a)
smooth, durable and easily cleanable where Food operaYions aze conducted; b) nonabsorbent, for food preparation azeas, walk-in
refrigerators, ware washing azeas, milet rooms, janitorial areas, laundry areas, interior gazbage, refuse storage rooms, and areas subject
to flushing or spray-cleaning methods, or other azeas subject to moisture. (4626.1325)
Vinyl f7ooring rs no1 allowed in kitchens, deli areas, behind fast jood or service counter areas unless the manufacturer
reeommends it for this use !r is alJowed for store rooms and re[ail areas including fnod and beverage counters.
IfpolymerJlaoring such as epoxy or urethane systems are installed f1:ey must be 118 inch in thickness in snack bars and sandwich
Preparation are¢s and 3116 inch in ihickness in areas where ovens, fryers and oiher heavy kitchen operations takeplace and
contains a ground aggregafe to refusaG The fenish coat must render the floor surface smooth to the ezYent ihaf it can be cleaned
with available cleaning equipment.
Concrete, sealed or unsealed, is orohibited• a) where food product packages, containers, or cases in those azeas aze opened. b)
Under equipment in food prepazation and service azeas including under service cases. c) in walk-in refrigerators or freezers, waze
washing areas, toilet rooms, mobile food establishment servicing areas, hand wash areas, janitorial, laundry areas, interior gazbage and
refuse storage rooms, areas subject to flushing or spray-cleaning methods and areas subject to moishare. (4626.1335 D.)
Unsealed concrete is oermi[ted: Outside garbage and refuse containers, including compactors stored on a smooth and nonabsorbent
surface. (46261230)
Vimd floorine is prohibited: in a walk-in cooler or freezer. (4626.1335 C.)
, Page 5
Floor and wall iunctures: Shall be coved and closed to no larger than one milluneter (1/32 inch) when cleaning methods other than
water flushing are used for cleaning floors. At the floor wall juncture where the fiberglass pane] meets the floor an acceptable base
coving such as stainless, quarry or other pre-approved materials musc be installed. (4626.I345A.) Where water flushing is used
coving shall be sealed. (4626.I345B.) Glued rubber coving may not be acceptable on fiberglass panels, as it may not bond to the
fiberglass material.
Floor surfaces: Shall in rhe food preparation, food storage, and utensil wasliing areas be constructed of smooth, durable,
nonabsorbent, easily cleanable materials, which resist the wear, and abuse to which they aze subjected.
The walls and ceiling in the food prepazation, utensil washing and toilet room azeas shall be smooth, non-absorbent, and easily
cleanable. (46261335A)
Ceilin¢s: Perforated or fissured drop lay-in ceiling panels aze prohibited in food preparation, food service, and utensil washing or
foilet room areas. (4626.I360B.)
Venti]aiion
All heating appliances which generate either excessive heat, vapors, condensation, geases, odors or fumes; must be properly situated
beneath a mechanical exhaust canopy. The canopy and hood consuuction must meet the applicable standards of the NSF. (4626.0505)
In addition, the requirements oFthe 2004 Uniform Mechanical Code and the 2004 amended Minnesota Building Cude covering
commercial kitchen ventilation systems must be met Additionally vent less frying systems requiring alternative methods shall
meet standards EPA 202, NFPA 96, UL 197 and have local building approvaL (9626.I380) (4626J475)
Miscellaneous
In accordance with the Minnesota Clean Indoor Air Act, this establishment shall be posted as NO SMOKING ALLOWED. Post signs
at all public entrances.
This facility may not be constructed, remodeled or converted, except in accordance with the plans and specitications as
approved by this depaHroent Please contact me for approval of any proposed changes or additions. (4626.1720)
Thank you for your cooperation in addressing the items outlined in this letter. I sball remain avadable for consultation and review of
your facility's construction progress. Should you encounter any problems though the course of yow construction or equipment
installation acrivities, please call me at 651-201-6622.
?-.Sancerely,
Jlifl tta
Food ards Compliance Officer
Dairy and Food Inspection Division
JR:Ijm
C: Stephen Clancy,Food Inspector
Loma Girard, Supervisor
City Buildino Official
Deanna Hafner, Kwik Trip, LaCrosse