1270 Promenade Pl - MN Dept of Health LettersDecember 10, 2009
Mr. Bruce Thomson
Solos Pizza Cafe, Inc.
5786 Blackshire Path
Inver Grove Heights, Minnesota 55076
Dear Mr. Thomson:
M I N N E S O T A
MDH
DEPARTMENT OF HEALTH
Protecting maintaining and improving the health of all Minnesotans
DEC 15 2009
Subject: Food and Beverage Equipment at Solos Pizza Cafe, Eagan, Dakota County, Minnesota,
Plan No. 100379
We are enclosing a copy of our report covering an examination of plans and specifications on the above -
designated project. The plans and specifications appear to be in general compliance with the standards of
this department. Please see the enclosed report for additional changes and/or comments. It is the project
owner's responsibility to retain the plans at the project location.
This review does 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 prior to completion of the project, please contact Ms. Mindy Lang with our Metro
district office at 651/643 -3439 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.
Sincerel
Laur. - useby, REHS, Plan Review
Environmental Health Services Section
P.O. Box 64975
St. Paul, Minnesota 55164 -0975
laura.huseby@state.mn.us
LMH:jlr
Enclosure
cc: Mr. John Osterberg
Mr. Dale Schoeppner, Plumbing Inspector
Mr. Marty Kumm, Electrical Inspector
Ms. Mindy Lang, Minnesota Department of Health
General Information: 651- 201 -5000 • Toll-free: 888-345-0823 • TTY: 651-201-5797 • www.health.state.mn.us
An equal opportunity employer
MINNESOTA DEPARTMENT OF HEALTH
Division of Environmental Health
REPORT ON PLANS
Plans and specifications on food and beverage equipment: Solos Pizza Cafe, Plan No. 100379
Location: 1270 Promenade Place, Eagan, Dakota County, Minnesota
Date Examined: December 10, 2009 Date Received: November 16, 2009
Architect of Record: Jerry Ma77sra Architectural Plan revision dated: November 4, 2009
Engineer of Record: Mark Houston, PE #19865
Date of mechanical plans: November 10, 2009 Date of zoning approval: None received.
Submitted by: Mr. John Osterberg, Solos Pizza Cafe, Inc., 5786 Blackshire Path, Inver Grove Heights,
Minnesota 55076, Phone #: 651/389 -1241
Ownership: Mr. Bruce Thomson, Solos Pizza Cafe, Inc., 5786 Blackshire Path, Inver Grove Heights,
Minnesota 55076, Phone #: 952/829 -8024
The following are corrections or requests for additional information necessary before construction of your
project:
Scope of Project: New construction of medium food and beverage service facility. Alcohol service
is indicated on menu, owner has indicated this location will not serve alcohol.
Fiberglass, reinforced laminate (FRL) proposed for some areas of the food service and food
preparation (assembly of sandwiches /pizza) and hand washing area. No back -of -house installation
is approved. MDH will allow the installation of the product with the stipulation that the product
must maintain smooth, durable and easily characteristics and be installed so that seams of the
product do not fall in splash or moisture areas of the equipment. Failure to maintain this wall
covering may result in removal and replacement of the wall covering at the discretion of the
inspecting sanitarian. Periodic review by Minnesota Department of Health inspectors of the
installation may occur during the operation of the facility. Approval of this material should not be
interpreted as a blanket approval of the product for the state of Minnesota.
A license application for 2010 operations as a medium facility was issued to the owner listed on the
application.
1. Equipment Standards — General Requirements:
Food and beverage equipment shall meet the applicable standards of National Sanitation Foundation
(NSF), Edison Testing Laboratories (ETL) to NSF Standards, Underwriters Laboratory (UL) to NSF
standards or Canadian Standards Association (CSA) to NSF Standards. The proper sticker,
manufacturer information and embossment identification shall be displayed on the equipment.
(Minnesota Rule, part 4626.0505) All equipment indicated as `Custom' should be identified as
specified above from John Boos.
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) Pizza ovens indicated on casters.
f
Solos Pizza Cafe
Food and Beverage Equipment
Plan No. 100379
Page 2
December 10, 2009
Customer self - service beverage dispensers must be designed to operate so as to protect the lip
contact surface of glasses. (Minnesota Rule, part 4626.0575, item D) Pepsi soda dispenser with ice
cuber.
All gas fired equipment that is designed to be moveable shall be provided and installed with
approved, commercially- rated, quick disconnects. (National Fire Protection Association 96 -2001
Chapter 12; Minnesota Rule, part 4626.0725 and part, 4626.0730) For Middleby - Marshall
double -deck pizza oven.
A full set of approved plans and a copy of the plan letter will be available at all times during
construction. (Minnesota Rule, part 4626.1720 and 4626.1725)
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 direct line between the mouth of the
customers and the foods on display. (Minnesota Rule, part 4626.0320) NSF -listed sneeze guards
for all Randall drop -in cold well units, as specified.
2. 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) #50A, front
food prep counter units dropping into counter:
Fabrication of front counter units is by Preferred Sheet Metal, drop -in, cold -well units by
Randall, sneeze guards by English Mfg. Pieces should be identified as to manufacturer and
model.
3. Cabinetry and counter tops within the food service area: #62A, Beverage counter and point -of
sale cabinets
In all areas where food equipment involves heat or moisture, or where food comes in contact with
the surface, a stainless steel finish or equivalent is required. (Minnesota Rule, part 4626.0450)
Silestone /Cambria counter top with cut -outs is approved for installation at cold well drop -ins
and beverage counter.
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) For point -of -sale cabinetry and
beverage counter and cabinet.
Cutouts in millwork shall be sealed by the fabricator in an approved method. (NSF Standard No.
35: Laminated Plastics for Surfacing Food Service Equipment).
All counters and cabinetry shall be on a solid raised masonry base of not more than four (4)
inches with approved base cove or six (6) inch NSF legs or castors meeting NSF standards.
(Minnesota Rule, part 4626.0725 and 4626.0730)
Solos Pizza Cafe
Food and Beverage Equipment
Plan No. 100379
Page 3
December 10, 2009
If 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) A
stainless steel toe -kick is specified for the front counter service, shall be installed on customer
side only to facilitate cleaning underneath units. Install has a removable kick- plate. Failure to
clean under the counters the toe -kick is proposed for may result in toe -kick removal orders.
The inner cabinet bottom shall be removed from below plumbed fixtures and waste lines.
(Minnesota Rule, Storage Prohibition, part 4626.0305, 4626.0960, item A and Construction,
4626.0505) For beverage counter with soda and ice machine.
4. Refrigeration — General Requirements: #7 -Leer Walk-in cooler, #39- Continental prep table,
#52- Continental, 2 -door, under - counter reach -in, #55- Randell, drop -in cold - holding unit, #58-
Federal refrigerated display case.
All refrigeration facilities must maintain potentially hazardous foods at 41° F or below. (Minnesota
Rule, part 4626.0395, item B) Federal display case specifies 75 dF ambient air temperature
with 55% relative humidity for optimal refrigeration operation. Ensure the building
conditions are maintained at or below these levels.
Each refrigeration unit must have a thermometer accurate to within +1- 2° F. (Minnesota Rule, part
4626.0560 and 4626.0620)
Cold preparation table must be able to maintain 41° F or less. Raised cold rail refrigeration or top
air cooled units are recommended. (Minnesota Rule, part 4626.0395, item B) Randall
refrigerated prep -top coolers are designed to hold cold food, not cool food to the desired
temperature. All food should be cooled to 41 dF in the walk -in or other available refrigeration
first, then transferred to the Randall drop -in units.
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 are 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) As indicated in
plans.
5. Storage Areas: Storage areas appear compliant with requirements.
6. Ventilation System: Captive Aire, model 7224ND-2-PSP-SS
Provide an NSF approved ventilation hood over cooking equipment which will capture and
eliminate moisture, vapors, smoke, fumes, odors, heat and grease laden vapors. (Minnesota Rule,
part 4626.0505 and 4626.1475)
Type I hood required at Middleby- Marshall, double -deck pizza ovens. (Minnesota Building
Code Chapter 1346.0507)
f
Solos Pizza Cafe
Food and Beverage Equipment
Plan No. 100379
Page 4
December 10, 2009
Verify that Type I commercial hood ventilation systems on the premises comply with Chapter 1346
of Minnesota Building Code which includes 2000 International Mechanical Code (IMC), the 2000
International Fuel Gas Code (IFGC) and Minnesota Amendments. Sections 506.3.1 though 506.3.7
and 506.7.9 through 506.3.13.3 are replaced with adoption of NFPA 96 -2001 (National Fire
Protection Association). (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) Especially the openings of the pizza oven.
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)
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) Captive Aire,
model D15 -A250.
7. Four - Compartment Sink: Custom - fabrication with integral drain boards.
Sink bowls shall be adequately sized for the largest utensil to be washed in three - compartment sink.
(Minnesota Rule, part 4626.0680)
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) Designate appropriate air -dry
shelving at inspection, some shelving is provided above sink and to the side of dish machine.
Provide approved sanitizer test kit(s) at the three- compartment sink. (Minnesota Rule, part
4626.0715)
8. Dish Machines. Hobart, model LXIH, high -temp, under - counter dish machine, see installation
requirements below.
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)
Dish machine shall meet design specifications of manufacturer. (Minnesota Rule, part 4626.0755)
Ensure the water heater is set to deliver the required temperature of water to the dish
machine/booster heater.
High temperature sanitizing ware washing machines shall have space for a minimum of three racks
for air - drying utensils. (Minnesota Rule, part 4626.0685) Designate this shelving at inspection.
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)
Solos Pizza Cafe
Food and Beverage Equipment
Plan No. 100379
Page 5
December 10, 2009
Under - counter machines shall be installed on manufacturer's stand to provide cleaning under
the unit or on skids, castors with flexible hose for mobility. (Minnesota Rule, part 4626.0725
and 4626.0730)
9. Food Preparation Sink: Custom - fabricated, single basin with single drain board.
10. Hand Sinks: John Boos, model PBHS- W- 1410SSLRX
Install an approved splashguard at hand sink or maintain at least 18 inches of clearance between
products and other equipment. (Minnesota Rule, part 4626.0955) Review locations of hand
washing sinks for need, esp. at front counter.
All hand sinks shall be provided with hand cleanser, single- service toweling and nail brush.
(Minnesota Rule, part 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)
11. Walk-in Cooler/Freezers - General Requirements: #7 -Leer Custom Walk -in cooler
Quarry tile approved flooring and base cove for the walk -in cooler. (Minnesota Rule, part
4626.1325 and 4626.1335)
Vinyl screed base provided by the manufacturer: 1.5 -inch manufacturer's vinyl screed
indicated.
Effectively enclose the area above the walk -in cooler /freezer units with fixed or removable panel(s).
This may not be used for storage. Provide access and ventilation for equipment in this area as
recommended by installer. (Minnesota Rule, part 4626.0960 and 4626.1365)
Provide at least 10 foot candles of illumination in the walk -in refrigerated units. (Minnesota Rule,
part 4626.1470)
12. Walls — General Requirements: A laminated panel is indicated for installation on walls at
front service counter, around the hand washing sinks (2), and behind the Hatco under- counter
warmer.
Wall surfaces in splash zones or high moisture areas such as ware washing, food preparation, hand
washing 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) is proposed for the back of the house operations
b. Stainless steel or equivalent materials shall be installed behind double -deck pizza ovens
c. A fiberglass reinforced laminate panel is approved for the front service and prep areas.
NOTE: If this proposed wall covering (FRL) is unable to be maintained in a smooth, easily
cleanable, non - absorbent condition, it shall be immediately repaired or replaced with an approved
finish. (Minnesota Rule, part 4626.1325)
Solos Pizza Cafe
Food and Beverage Equipment
Plan No. 100379
Page 6
December 10, 2009
13. Floors — General Requirements:
Floors in kitchens, bars, other rooms where food is stored, prepared 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, ceramic tile installed on a smooth, concrete surface.
(Minnesota Rule, part 4626.1720)
Epoxy or 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) Flat floor or
wall tiles are not acceptable as sanitary, integral base cove. Ensure that any tile proposed has
the companion coved base.
Quarry Tile: all kitchen and service areas
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, part 4626.1335)
All tile and grout shall be sealed per manufacturers' recommendations. (Minnesota Rule, part
4626.1335)
Ceramic Tile is indicated for rest rooms.
All tile and grout shall be sealed per manufacturers' recommendations. (Minnesota Rule, part
4626.1335)
14. Ceilings — General Requirements: Ceilings in rest rooms should be corrected to the washable,
vinyl- coated ceiling tiles or semi -gloss painted, gypsum board.
Ceilings in kitchens, 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.
(Minnesota Rule, part 4626.1325 and 4626.1370) Acceptable materials include:
a. Vinyl coated acoustic ceiling panels are indicated for front and back kitchen areas;
b. Semi -gloss painted gypsum board (washable) is indicated for a soffit in kitchen area;
c. Non - absorbent;
d. Smooth in texture; and
e. No exposed rafters, bar joists or trusses are permitted.
Solos Pizza Cafe
Food and Beverage Equipment
Plan No. 100379
Page 7
December 10, 2009
15. Janitorial Areas — General Requirements:
Janitorial areas shall have FRP, ceramic tile or equivalent, stainless steel or cleanable block walls in
the splash area. (Minnesota Rule, part 4626.1325)
Chemical or detergent dispensers shall provide appropriate backflow prevention devices.
(Minnesota Rule, part 4626.1085)
16. Plumbing — General Requirements: Provide the location of the water filtration unit for the ice
machine.
All plumbing plans shall be approved by the Minnesota Department of Labor and Industry (DOLI)
or delegated agent. Submit complete plans for review to that department. (Minnesota Rule, part
4626.1040 and 1045) Contact the City of Eagan Building Official, Mr. Dale Schoeppner at 651-
675 -5677 for review and permits.
A separate on -site inspection will be conducted by the Minnesota Department of Labor and Industry
plumbing inspector or delegated agent to determine compliance with the Minnesota Plumbing
Code. (Minnesota Plumbing Code, Chapter 4715.3130) Contact the City of Eagan Building
Official, Mr. Dale Schoeppner at 651- 675 -5677 for review and permits.
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 of adequate capacity to meet the needs
of the anticipated demand of the establishment. (Minnesota Rule, part 4626.1025) NSF - listed,
A.O. Smith, model BTH -150 with 100 gallon storage capacity.
Locate water heater in an accessible location. (Minnesota Rule, part 4626.1045)
Provide an approved stand (on 6 inch legs) from the manufacturer in the food preparation or
dish wash area for the water heater, bag -in -box soda stand, CO bulk tank and other floor
mounted equipment. (Minnesota Rule, part 4626.0730)
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 cleaning. (Minnesota Rule, part 4626.1080)
Solos Pizza Cafe
Food and Beverage Equipment
Plan No. 100379
Page 8
December 10, 2009
17. Grease Interceptor Installations — General Requirements (when required by local sewer
authority):
Ensure grease trap /grease interceptors are sufficiently sized. (Minnesota Rule, part 4626.1185)
Each interceptor and separator shall be so installed that it is readily accessible for removal of cover,
servicing and maintenance. (Minnesota Rule, part 4626.1195)
Interceptors and separators shall be maintained in efficient operating condition by periodic removal
of accumulated grease, scum, oil, or other floating substances, and solids, deposited in the
interceptor or separator. (Minnesota Rule, part 4626.1280)
18. Lighting – General Requirements:
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 exposod food, clean equipment,
utensils, and linens, or unwrapped single service and single use articles. (Minnesota Rule, part
4626.1375)
Food preparation areas in which food or beverages are prepared, 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 safety 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 utensil 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)
19. Employee Storage — General Requirements:
Lockers or other suitable facilities shall be provided for the orderly storage of employee's clothing
and other possessions. (Minnesota Rule, part 4626.1480)
Lockers or other suitable facilities shall be located in a designated area where contamination of
food, equipment, utensils, linen and single - service and single -use articles cannot occur. (Minnesota
Rule, part 4626.1480)
20. Restrooms – General Requirements:
All restrooms shall be provided mechanical ventilation. (Minnesota Rule, part 4626.1475)
All restroom doors shall be self - closing. (Minnesota Rule, part 4626.1390)
All restroom hand sinks shall be stocked appropriately. (Minnesota Rule, part 4626.1440,
4626.1445 and 4626.1450)
Solos Pizza Cafe
Food and Beverage Equipment
Plan No. 100379
Page 9
December 10, 2009
Restroom walls shall have FRP or ceramic tile to a minimum of four (4) feet in height. (Minnesota
Rule, part 4626.1325)
Restrooms shall have proper base cove with materials similar to flooring. (Minnesota Rule, part
4626.1345)
21. Additional Code Requirements:
Sincere
All other approvals from local units of government shall be obtained prior to construction beginning.
This includes building construction inspections, zoning approvals or other regulatory approvals.
(Minnesota Rule Chapter 1302, Construction Approvals) Contact the City of Eagan Building
Official, Mr. Dale Schoeppner at 651- 675 -5677 for review and permits.
Obtain an electrical inspection from the Minnesota Electrical Licensing and Inspection. All
electrical systems must comply with the currently adopted edition of National Electrical Code.
(Minnesota Statute, part 326.244) Contact the City of Eagan Building Official, Mr. Dale
Schoeppner at 651 -675 -5677 for review and permits.
Comply with the Minnesota Clean Indoor Air Act (MCIAA). (Minnesota Rule, part 4626.1820)
Lau . ' useby, REHS, Plan Review
Environmental Health Services Section
P.O. Box 64975
St. Paul, Minnesota 55164 -0975
laura.huseby @,state.mn.us
November 10, 2009
Panda Restaurant Group, Inc.
415 South Prairie Avenue
Mundelein, Illinois 60060
Gentlemen/Ladies:
Protecting, maintaining and improving the health of all Minnesotans
Subject: Food and Beverage Equipment at Panda Express, Eagan, Dakota County, Minnesota,
Plan No. 100372
We are enclosing a copy of our report covering an examination of plans and specifications on the above -
designated project. The plans and specifications appear to be in general compliance with the standards of
this department. Please see the enclosed report for additional changes and/or comments. It is the project
owner's responsibility to retain the plans at the project location.
This review does 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 prior to completion of the project, please contact Ms. Mindy Lang with our Metro
district office at 651/643 -3439 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
651/643 -3451.
Sincerely,
Charlotte H. Morgan, REHS, MPH
Environmental Health Specialist, Plan Review
Environmental Health Services
P.O. Box 64975
St. Paul, Minnesota 55164 -0975
CHM:jfr
Enclosure
cc: H.C. Klover Architect
Mr. Dale Schoeppner, Plumbing Inspector
Mr. Marty Kumm, Electrical Inspector
Ms. Mindy Lang, Minnesota Department of Health
General Information: 651 201 - 5000 • Toll - free: 888 - 345 - 0823 • TTY: 651 201 - 5797 • www.health.state.mn.us
An equal opportunity employer
009
Scope of Project: Medium Food Establishment.
MINNESOTA DEPARTMENT OF HEALTH
Division of Environmental Health
REPORT ON PLANS
Plans and specifications on food and beverage equipment: Panda Express, Plan No. 100372
Location: 1270 Promenade Place, Suite 150, Eagan, Dakota County, Minnesota
Date Examined: December 10, 2009 Date Received: November 9, 2009
Submitted by: H.C. Klover Architect, 10955 Lowell, Suite 700, Overland Park, Kansas 66210
Phone #: 913/649 -8181
Ownership: Panda Restaurant Group, Inc., 415 South Prairie Avenue, Mundelein, Illinois 60060
Phone #: 847/393 -7549
The following are corrections or requests for additional information necessary before construction of your
project:
1. Equipment Standards — General Requirements:
Food and beverage equipment shall meet the applicable standards of National Sanitation Foundation
(NSF), Edison Testing Laboratories (ETL) to NSF Standards, Underwriters Laboratory (UL) to NSF
standards or Canadian Standards Association (CSA) to NSF Standards. The proper sticker,
manufacturer information and embossment identification shall be displayed on the equipment.
(Minnesota Rule, part 4626.0505)General Restaurant Equipment Supply (NSF fabricator) will
be manufacturing the custom foodservice equipment.
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)
All counter mounted equipment shall be on four (4) inch NSF legs or sealed to the 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 with
approved, commercially- rated, quick disconnects. (National Fire Protection Association 96 -2001
Chapter 12;,Minnesota Rule, part 4626.0725 and part, 4626.0730)
A full set of approved plans and a copy of the plan letter will be available at all times during
construction. (Minnesota Rule, part 4626.1720 and 4626.1725)
2. 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) Front
service cabinet will be stainless steel with a stainless steel top. Granite countertops will be
used in the surrounding area.
Plastic laminate surfaces are not acceptable for food contact and food preparation surfaces.
(Minnesota Rule, part 4626.0450)
Panda Express
December 10, 2009
Page 2
Food and Beverage Equipment
Plan No. 100372
3. Cabinetry within the food service area: (including salad bar and buffet tables):
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) This includes the beverage counter in
the customer area. The countertop material will be solid slab granite in this area.
Cutouts in millwork shall be sealed by the fabricator in an approved method. (NSF Standard No.
35: Laminated Plastics for Surfacing Food Service Equipment).
All counters shall be on a solid raised masonry base of not more than four (4) inches with approved
base cove or six (6) inch NSF legs or castors meeting NSF standards. (Minnesota Rule, part
4626.0725 and 4626.0730) The beverage counter will be mounted on a raised masonry platform
with an approved base cove installed around the exterior.
When 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)
4. 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 +1- 2° F. (Minnesota Rule, part
4626.0560 and 4626.0620)
Cold preparation table must be able to maintain 41° F or less. Raised cold rail refrigeration or top
air cooled units are recommended. (Minnesota Rule, part 4626.0395, item B) Units 34A and 3411
are not cold rail refrigeration units. These air cooled units that have been specified must be
able to hold potentially hazardous foods at 41° F or below at all times or they must be replaced
with NSF approved raised cold rail refrigeration. This will be determined by the field
Sanitarian, Ms. Mindy Lang.
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 are 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)
5. Ventilation System:
Provide an NSF approved ventilation hood over cooking equipment which will capture and
eliminate moisture, vapors, smoke, fumes, odors, heat and grease laden vapors. (Minnesota Rule,
part 4626.0505 and 4626.1475)
Type I hood required: fryers, Chinese range and rice cookers. (Minnesota Building Code
Chapter 1346.0507)
Panda Express
December 10, 2009
Page 3
Food and Beverage Equipment
Plan No. 100372
Verify that Type I commercial hood ventilation systems on the premises comply with Chapter 1346
of Minnesota Building Code which includes 2000 International Mechanical Code (IMC), the 2000
International Fuel Gas Code (IFGC) and Minnesota Amendments. Sections 506.3.1 though 506.3.7
and 506.7.9 through 506.3.13.3 are replaced with adoption of NFPA 96 -2001 (National Fire
Protection Association). (Minnesota Rule, part 4626.1475)
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) The test results must be available to the field Sanitarian, Ms. Mindy Lang for the
opening inspection.
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)
6. Three - Compartment Sink:
Provide approved sanitizer test kit(s) at the three- compartment sink. (Minnesota Rule, part
4626.0715)
7. Walk-in Cooler/Freezers — General Requirements:
Effectively enclose the area above the walk -in cooler /freezer units with fixed or removable panel(s).
This may not be used for storage. Provide access and ventilation for equipment in this area 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)
8. Walls — General Requirements:
Wall surfaces in splash zones or high moisture areas such as ware washing, food preparation,
handsink 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), or
b. Ceramic tile that is smooth, cleanable and light colored.
c. Stainless steel or equivalent materials shall be installed behind cook line.
Ensure that the walls behind the front service counter (hot food well area) have an approved
wall finish. The use of FRP was discussed with the architect Mary Barden for this area.
Panda Express
December 10, 2009
Page 4
Food and Beverage Equipment
Plan No. 1 00372
9. 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.
(Minnesota Rule, part 4626.1325 and 4626.1370) Acceptable materials include:
a. Vinyl coated acoustic ceiling panels;
b. Semi -gloss painted gypsum board (washable);
c. Non - absorbent;
d. Smooth in texture; and
e. No exposed rafters, bar joists or trusses are permitted.
The ceiling above the front service counter (hot food well area) will be a painted sheetrock.
10. Janitorial Areas — General Requirements:
Provide mop hanger in janitorial area. (Minnesota Rule, part 4626.1540)
Provide vacuum breakers at all threaded hose bibs. (Minnesota Rule, part 4626.1060 and
4626.1085)
Chemical or detergent dispensers shall provide appropriate backflow prevention devices.
(Minnesota Rule, part 4626.1085)
11. Plumbing — General Requirements:
A separate on -site inspection will be conducted by the Minnesota Department of Labor and Industry
plumbing inspector or delegated agent to determine compliance with the Minnesota Plumbing Code.
(Minnesota Plumbing Code, Chapter 4715.3130)
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)
Floor sinks shall not be located directly underneath food equipment and shall be readily accessible
for cleaning. (Minnesota Rule, part 4626.1080)
Sincerely,
stal
Charlotte H. Morgan, REHS, MPH
Environmental Health Specialist, Plan Review
Environmental Health Services
P.O. Box 64975
St. Paul, Minnesota 55164 -0975
charlotte.morgan@state.mn.us
December 21, 2009
Protecting maintaining and improving the health of all Minnesotans
Smashburger Aquisition - Minneapolis LLC
1515 Arapahoe Street, Tower 1, 10th Fl
Denver, Colorado 80202
Gentlemen/Ladies:
Subject: Food and Beverage Equipment at Smashburger, Eagan, Dakota County, Minnesota,
Plan No. 100388
We are enclosing a copy of our report covering an examination of plans and specifications on the above -
designated project. The plans and specifications appear to be in general compliance with the standards of
this department. Please see the enclosed report for additional changes and/or comments. It is the project
owner's responsibility to retain the plans at the project location.
This review does 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 prior to completion of the project, please contact me 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 -5736.
Sincerely,
odd Whalen, RS
Environmental Health Services Section
P.O. Box 64975
St. Paul, Minnesota 55164 -0975
todd.whalen @state.mn.us
M I N N E S O T A
MDH
DEPARTMENT OF HEALTH
TJW:jlr
Enclosure
cc: Sydnee Freeman, GHA Archtiecture
Mr. Dale Schoeppner, Building Official
Mr. Marty Kumm, Electrical Inspector
Ms. Mindy Lang, Minnesota Department of Health
DEC 23 2009
General Information: 651 -201 -5000 • Toll-free: 888-345-0823 • TTY: 651-201-5797 • www.health.stare.mn.us
An equal opportunity employer
Scope of Project: New construction
MINNESOTA DEPARTMENT OF HEALTH
Division of Environmental Health
REPORT ON PLANS
Plans and specifications on food and beverage equipment: Smashburger, Plan No. 100388
Location: 1270 Promenade Place, #130, Eagan, Dakota County, Minnesota
Date Examined: December 21, 2009 Date Received: November 20, 2009
Submitted by: Sydnee Freeman, GHA Archtiecture, 14110 Dallas Parkway, Suite 100, Dallas, Texas
75254, Phone #: 214/461 -9637
Ownership: Smashburger Aquisition - Minneapolis LLC, 1515 Arapahoe Street, Tower 1, 10th Fl,
Denver, Colorado 80202
The following are corrections or requests for additional information necessary before construction of your
project:
Plan proposes to place stainless steel covers over the basins at the three compartment sink and
proceed to conduct food preparation with raw meats. Conducting food preparation in an area
where dishwashing is occurring (dishwasher is located next to the three compartment sink)
increases the likelihood of cross contamination. As a result, this proposal is not approved. Submit
a resolution on this issue to the plan reviewer for review and approval. A recommendation would
be to:
• Substitute the stainless steel worktable ( #163) with two smaller worktables for produce
(worktable would need a sink) and raw meat preparation
1. Equipment Standards — General Requirements:
Food and beverage equipment shall meet the applicable standards of National Sanitation Foundation
(NSF), Edison Testing Laboratories (ETL) to NSF Standards, Underwriters Laboratory (UL) to NSF
standards or Canadian Standards Association (CSA) to NSF Standards. The proper sticker,
manufacturer information and embossment identification shall be displayed on the equipment.
(Minnesota Rule, part 4626.0505)
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)
All counter mounted equipment shall be on four (4) inch NSF legs or sealed to the counter top
unless it is less than 30 pounds and easily moveable. (Minnesota Rule, part 4626.0725 and
4626.0730)
Customer self - service beverage dispensers must be designed to operate so as to protect the lip
contact surface of glasses. (Minnesota Rule, part 4626.0575, item D)
A full set of approved plans and a copy of the plan letter will be available at all times during
construction. (Minnesota Rule, part 4626.1720 and 4626.1725)
A running water dipper well's water supply line must have an approved air gap. The dipper well
must be indirectly wasted to a floor drain. (Minnesota Rule, part 4626.0275, item A, part 4)
Smashburger
Food and Beverage Equipment
Plan No. 100388
Page 2
December 21, 2009
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 direct line between the mouth of the
customers and the foods on display. (Minnesota Rule, part 4626.0320) Ex: lemons on the
beverage station
2. Cabinetry within the food service area: (including salad bar and buffet tables):
station, backline station, transaction counter, to -go station, pass thru.
Plan proposes the countertops for the pass thru, beverage station, to -go station
counter, and pass thru to be a solid surface which is approved.
Beverage
transaction
Plan proposes the countertop for the backline station to be stainless steel. Stainless steel is an
approvable countertop surface; however, the stainless steel countertop is required to be
fabricated by an NSF fabricator. Submit name of the fabricator to the plan reviewer for
review and approval.
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) All components excluding the
countertop of the above listed cabinets shall be finished with NSF certified plastic laminate.
Enclosed is a diagram and list of approved laminate brands. Submit brand (s) of plastic
laminate that will be used on the above listed cabinets to the plan reviewer for review and
approval.
Cutouts in millwork shall be sealed by the fabricator in an approved method. (NSF Standard No.
35: Laminated Plastics for Surfacing Food Service Equipment). Review and follow the above
statement.
All counters shall be on a solid raised masonry base of not more than four (4) inches with approved
base cove or six (6) inch NSF legs or castors meeting NSF standards. (Minnesota Rule, part
4626.0725 and 4626.0730) All above listed cabinets will have six inch stainless steel legs which
is approved
The inner cabinet bottom shall be removed from below plumbed fixtures. (Minnesota Rule, Storage
Prohibition, part 4626.0305, 4626.0960, item A and Construction, 4626.0505) The above
statement shall be followed for the below situations:
a. Transaction counter
i. Ice bin
b. Backline station
i. Drop -in handsink
The above statement is strongly recommended for the dipper well.
Smashburger
Food and Beverage Equipment
Plan No. 100388
Page 3
December 21, 2009
3. 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)
Cold preparation table must be able to maintain 41° F or less. Raised cold rail refrigeration or top
air cooled units are recommended. (Minnesota Rule, part 4626.0395, item B)
4. Storage Areas: Plan proposes to store dry food product next to the three compartment sink.
This setup increases the likelihood of cross contamination and is not approved. Submit a
resolution to the plan reviewer for review and approval.
Provide an adequate amount of storage space for supplies necessary for operation. (Minnesota Rule,
part 4626.1725)
Designate an appropriate chemical storage space separate from food products, single- service items
and food equipment. (Minnesota Rule, part 4626.1600)
5. Ventilation System:
Type I hood proposed/approved: above cooking equipment. (Minnesota Building Code Chapter
1346.0507)
Verify that Type I commercial hood ventilation systems on the premises comply with Chapter 1346
of Minnesota Building Code which includes 2000 International Mechanical Code (MC), the 2000
International Fuel Gas Code (IFGC) and Minnesota Amendments. Sections 506.3.1 though 506.3.7
and 506.7.9 through 506.3.13.3 are replaced with adoption of NFPA 96 -2001 (National Fire
Protection Association). (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)
Cooking equipment shall be under the hood on the sides and in the front by six (6) inches.
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) Provide the above test to the local building official/inspector during the final
inspection.
If the establishment uses laundry dryers, provide adequate ventilation to vent the dryer outside.
(Minnesota Building Code Chapter 1346, section 913)
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)
Smashburger
Food and Beverage Equipment
Plan No. 100388
Page 4
December 21, 2009
6. Three - Compartment Sink:
Provide a three - compartment sink(s) for this establishment with dual integral drain boards.
(Minnesota Rule, part 4626.0505, item B(10), 4626.0650, 4626.0680 and 4626.0685)
Sink bowls shall be adequately sized for the largest utensil to be washed in three- compartment sink.
(Minnesota Rule, part 4626.0680)
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)
7. Dish Machines:
Chemical Sanitizer:
Chemical sanitizer machine, including under - counter machines, shall be installed with a visual or
audible alarm to alert user that sanitizer concentration is low. (Minnesota Rule, part 4626.0805,
item D)
Provide a test kit to measure the chemical sanitizer strength in chemical ware washing machine.
(Minnesota Rule, part 4626.0715)
Chemical sanitizing ware washing machines shall have space for a minimum of five racks for air -
drying utensils. (Minnesota Rule, part 4626.0685, item C)
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)
8. Hand Sinks:
The handsink in the front food preparation/cookline area does not look to be conveniently
accessible for the employees working in this area. As a result, it is highly recommended that
the handsink is relocated. If the handsink is relocated, submit new location to the plan
reviewer for review and approval. A recommended location would be on the wall opposite of
the dry storage shelving ( #129)
Install an approved splashguard at hand sink or maintain at least 18 inches of clearance between
products and other equipment. (Minnesota Rule, part 4626.0955) If the above clearance is not
met:
a. Order a handsink with a splashguard(s) on the noncompliant side(s).
b. Install a splashguard (fabricated by the manufacturer) on the non compliant side (s) of the
sink.
Smashburger
Food and Beverage Equipment
Plan No. 100388
Page 5
December 21, 2009
c. Install a splashguard (not required to be NSF fabricated) on the wall.
d. Other approved methods (Contact the plan reviewer).
All hand sinks shall be provided with hand cleanser, single- service toweling and nail brush.
(Minnesota Rule, part 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)
9. Walk-in Cooler/Freezers — General Requirements:
Quarry tile — Walk -in cooler (Approved) It is strongly recommended that the basecove is:
• Aluminum or stainless steel.
• Vinyl screed base provided by the manufacturer.
Aluminium floor fabricated by the manufacturer — Walk -in frrezer (Approved)
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 are 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) Review and
follow the above statement.
Effectively enclose the area above the walk -in cooler /freezer units with fixed or removable panel(s).
This may not be used for storage. Provide access and ventilation for equipment in this area 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)
10. Walls — General Requirements:
Plan proposes Omva wall covering around the beverage station and to -go counter which is
approved.
Plan proposes painted sheetrock in the restrooms which is approved. It is recommended that
the paint is:
• Semi -gloss paint at a minimum (washable); and
• Smooth in texture
• It is recommended for the paint to be light in color
a. A fiberglass re- inforced panel (FRP) — Kitchen, Front service /order area (Approved)
b. Ceramic tile that is smooth, cleanable and light colored — Front service /order area (Approved)
c. Stainless steel or equivalent materials shall be installed behind cook line — Kitchen (Approved)
Smashburger
Food and Beverage Equipment
Plan No. 100388
Page 6
December 21, 2009
Restroom walls shall have FRP or ceramic tile to a minimum of four (4) feet in height. (Minnesota
Rule, part 4626.1325) Porcelain wall tile is being used in the restrooms which is approved.
Review and follow the above height requirement
11. Floors — General Requirements:
Quarry Tile — Kitchen (Approved)
A four inch integral base cove ('/4 inch radius minimum) constructed of the same materials as the
floor shall be installed at the floor /wall junctions. (Minnesota Rule, part 4626.1345)
Epoxy or polyurethane base grout shall be utilized. (Minnesota Rule, part 4626.1720)
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, part 4626.1335)
All tile and grout shall be sealed per manufacturers' recommendations. (Minnesota Rule, part
4626.1335)
Ceramic Tile — Front service /order counter (Approved)
A four inch integral base cove ('/4 inch radius minimum) constructed of the same materials as the
floor shall be installed at the floor /wall junctions. (Minnesota Rule, part 4626.1345)
Epoxy or polyurethane base grout shall be utilized. (Minnesota Rule, part 4626.1720)
All tile and grout shall be sealed per manufacturers' recommendations. (Minnesota Rule, part
4626.1335)
Porcelain Tile — Restrooms, Beverage station, to -go counter (Approved). It is strongly
recommended that the below statements are followed in this situation.
A four inch integral base cove ('/4 inch radius minimum) constructed of the same materials as the
floor shall be installed at the floor /wall junctions. (Minnesota Rule, part 4626.1345)
Epoxy or polyurethane base grout shall be utilized. (Minnesota Rule, part 4626.1720)
All tile and grout shall be sealed per manufacturers' recommendations. (Minnesota Rule, part
4626.1335)
Refuse Areas:
In exterior or attached refuse areas, concrete flooring shall be sealed. (Minnesota Rule, part
4626.1335)
Refuse areas shall be on smooth and non - absorbent surfaces such as sealed concrete and shall be
easily cleanable. (Minnesota Rule, part 4626.1335)
Smashburger
Food and Beverage Equipment
Plan No. 100388
Page 7
December 21, 2009
12. Ceilings — General Requirements:
The open to the structure finish will be allowed above the beverage station, and to -go station.
However, the studs, rafters, ductwork, etc. above these areas will need to be properly painted
or sealed.
Plan proposes painted sheetrock in the restrooms which is approved. It is recommended that
the paint is:
• Semi -gloss paint at a minimum (washable); and
• Smooth in texture.
• It is recommended for the paint to be light in color.
a. Vinyl coated acoustic ceiling panels — Kitchen (Approved)
b. Painted sheetrock — Front order /service area (Approved). It shall be:
• Semi -gloss paint at a minimum (washable); and
• Smooth in texture.
• It is recommended for the paint to be light in color.
13. Janitorial Areas — General Requirements:
Provide vacuum breakers at all threaded hose bibs. (Minnesota Rule, part 4626.1060 and
4626.1085)
Chemical or detergent dispensers shall provide appropriate backflow prevention devices.
(Minnesota Rule, part 4626.1085)
14. Plumbing — General Requirements:
Plan proposes to indirectly waste the three compartment and food preparation sink which is
not approved. These pieces of equipment will need to be directly connected to the sanitary
sewer, and a telltale floor drain will need to be installed in close proximity of each piece of
equipment. Contact the city of Eagan plumbing inspector for further discussion on this
matter.
All plumbing plans shall be approved by the Minnesota Department of Labor and Industry (DOLI)
or delegated agent. Submit complete plans for review to that department. (Minnesota Rule, part
4626.1040 and 1045) Submit plumbing plans to the city of Eagan
A separate on -site inspection will be conducted by the Minnesota Department of Labor and Industry
plumbing inspector or delegated agent to determine compliance with the Minnesota Plumbing Code.
(Minnesota Plumbing Code, Chapter 4715.3130) Contact the city of Eagan for the above
inspection.
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)
Smashburger
Food and Beverage Equipment
Plan No. 100388
Page 8
December 21, 2009
All utility pipes shall be enclosed in walls or ceiling. (Minnesota Rule, part 4626.1340)
All hot water generating equipment (water heaters) shall be of adequate capacity to meet the needs
of the anticipated demand of the establishment. (Minnesota Rule, part 4626.1025) There is a
significant concern that one tankless water heater will not meet the above statement. Provide
a written letter from the manufacturer to the plan reviewer stating that this setup will meet
the anticipated hot water demand of this establishment.
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 cleaning. (Minnesota Rule, part 4626.1080) Plan proposes to install floor sinks under the
beverage station, backline counter. Since the floor sinks will not be accessible for cleaning,
this proposal will not be approved. Install floor drains in these areas
15. Grease Interceptor Installations
Ensure grease trap /grease interceptors are sufficiently sized. (Minnesota Rule, part 4626.1185)
Each interceptor and separator shall be so installed that it is readily accessible for removal of cover,
servicing and maintenance. (Minnesota Rule, part 4626.1195)
Interceptors and separators shall be maintained in efficient operating condition by periodic removal
of accumulated grease, scum, oil, or other floating substances, and solids, deposited in the
interceptor or separator. (Minnesota Rule, part 4626.1280)
16. Lighting — General Requirements:
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 areas in which food or beverages are prepared, 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 safety 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 utensil 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)
Smashburger
Food and Beverage Equipment
Plan No. 100388
Page 9
December 21, 2009
17. Restrooms — General Requirements:
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 restrooms shall be securely mounted and safety rated by the manufacturing
company. (Minnesota Rule, part 9503.0155, subpart 18, item D)
All restroom hand sinks shall be stocked appropriately. (Minnesota Rule, part 4626.1440,
4626.1445 and 4626.1450)
18. Other Code Requirements:
Sincerely,
All other approvals from local units of government shall be obtained prior to construction beginning
This includes building construction inspections, zoning approvals or other regulatory approvals.
(Minnesota Rule Chapter 1302, Construction Approvals)
Obtain an electrical inspection from the Minnesota Electrical Licensing and Inspection. All
electrical systems must comply with the currently adopted edition of National Electrical Code.
(Minnesota Statute, part 326.244) Contact Mr. Mark Anderson, 952- 445 -2840, for the above
inspection.
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 4626.1480)
Lockers or other suitable facilities shall be located in a designated area where contamination of
food, equipment, utensils, linen and single - service and single -use articles cannot occur. (Minnesota
Rule, part 4626.1480)
Designated employee break areas shall be located so that food, equipment, linens ad single - service
and single -use articles are protected from contamination. (Minnesota Rule, part 4626.1500)
Witat•Li•-•-•
odd Whalen, RS
Environmental Health Services Section
P.O. Box 64975
St. Paul, Minnesota 55164 -0975
todd.whalen @state.mn.us