1380 Marice Dr - Ltr 2009-04-20 MN Dept of HealthApril 20, 2009
ILHC of Eagan/The Common on Marice
1107 Hazeltine Boulevard Ste.200
Chaska, Minnesota 55318
Gentlemen/Ladies:
Sincere
Lau ' useby, REHS, Plan Review
Environmental Health Services Section
P.O. Box 64975
St. Paul, Minnesota 55164 -0975
laura.huseby @state.mn.us
Protecting, maintaining and improving the health of all Minnesotans
Subject: Food and Beverage Equipment at Commons of Marice 4th Floor Care Unit, Eagan,
Dakota County, Minnesota, Plan No. 090866
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. Pamela Steinbach with our Metro
district office at 651/632 -5147 in order to arrange for a fmal 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.
LMH:jlr
Enclosure
cc: Mr. Dan Cayemberg - TWP Architects
Mr. Dale Schoeppner, Plumbing Inspector
Mr. Ronald Gnotke, Electrical Inspector
Mr. Marty Kumm, Electrical Inspector
Ms. Pamela Steinbach, 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: Commons of Marice 4th Floor Care Unit,
Plan No. 090866
Location: 1380 Marice Drive, Eagan, Dakota County, Minnesota
Date Examined: April 20, 2009
Plan revision dated: September 16, 2008
Date of plumbing submittal/approval: No information provided.
Date of building permit and/or zoning approval: No information provided.
Submitted by: Mr. Dan Cayemberg - TWP Architects, 4125 Lakeland Avenue North Ste. 200,
Minnenapolis, Minnesota 55422, Phone #: 763/533 -7171
Ownership: ILHC of Eagan/The Common on Marice, 1107 Hazeltine Boulevard Ste.200, Chaska,
Minnesota 55318, Phone #: 952/361 -075
The following are corrections or requests for additional information necessary before construction of your
project:
Scope of Project: Remodel of assisted living memory care kitchen. Kitchen currently serves 28
residents in memory care. Proposed equipment includes an NSF - listed drop -in hot -food wells;
microwave; NSF- listed refrigeration and freezer; NSF - listed, under - counter dish machine; range.
According to the application, this construction has already taken place. Re- submit the compliant
information to plan reviewer for review prior to any additional construction.
1. Equipment Standards — General Requirements:
Date Received: March 19, 2009
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)
When food service or a food operation in a child care center, residential care home, supervised
living facility, apartment building with congregate dining, boarding establishment, bed and
breakfast, or similar establishment is limited to serving ten or fewer individuals, domestic
equipment may be substituted for the commercial equipment required under this part
(Minnesota Rule, Part 4626.0505, section J) Plans and statements from the operator indicate
food service, utensil washing and storage in the memory care addition for more than 10
residents, therefore all equipment is required to be NSF - listed and certified commercial
equipment.
Specifications were submitted for the following item(s), but could not be verified as NSF or
equivalent. (Minnesota Rule, part 4626.1720 and 4626.1725) General Electric Range (NSF
Standard 4) and General Electric Over - the -Range Microwave (NSF Standard 4).
Replacement of these units will be required.
A
Commons of Marice
Food and Beverage Equipment
Plan No. 090866
Page 2
April 20, 2009
Provide specification (cut sheets) information from manufacturer for the following item(s) or
equipment. (Minnesota Rule, part 4626.1720 and 4626.1725)
a. Replacement equipment for the above -cited equipment complying to NSF Standard 4;
b. NSF - listed hand washing sink required in the food service area;
c. Base cabinetry indicating finishes, inside and out;
d. Counter -top finishes indicated as `solid surface'.
Condensate from hot - holding wells shall be drained to a floor drain located outside of the unit, or
the unit shall be equipped with an evaporator pan. (Minnesota Rule, part 4626.0720, 4626.0960,
4626.1045 and 4626.1220)
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. Used Food Service Equipment:
Used NSF food and beverage equipment cannot be changed or altered from its 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 Pam Steinbach inspecting sanitarian from
MDH Metro district office. (Minnesota Rule, part 4626.0505)
3. Food contact surfaces — General Requirements: Provide specifications for the `solid surface'
counter -top finish proposed to comply with the requirements below.
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)
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)
Plastic laminate surfaces are not acceptable for food contact and food preparation surfaces.
(Minnesota Rule, part 4626.0450)
4. Cabinetry within the food service area: Provide documentation, elevation drawings and
specifications on the laminate used indicating the finishes for the base cabinetry. Upper
cabinetry is not approved for installation , provide NSF - listed shelving for storage of utensils,
dishes, etc....
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 Food Service Equipment).
Commons of Marice
Food and Beverage Equipment
Plan No. 090866
Page 3
April 20, 2009
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)
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)
The inner cabinet bottom shall be removed from below plumbed fixtures. (Minnesota Rule, part
4626.0505)
5. Refrigeration — General Requirements: Silver King, Model SKR27
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)
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) inches above the floor surfaces. (Minnesota Rule, part 4626.0505,
4626.0725 and 4626.0730)
Designate an appropriate chemical storage space separate from food products, single- service items
and food equipment. (Minnesota Rule, part 4626.1600)
Provide a separate storage area for wood or other solid fuel used for cooking. (National Fire
Protection Act 96 -2001 Chapter 14)
7. Dish Machines: Fagor, model F1 -64W
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)
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 an approved fabricator as to application. (Minnesota
Rule, part 4626.0505)
Commons of Marice
Food and Beverage Equipment
Plan No. 090866
Page 4
April 20, 2009
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)
8. Food Preparation Sink: None provided.
9. Hand Sinks:
Provide a separate hand washing sink for each food service, food preparation, utensil washing areas
and toilet rooms. Provide an approved hand sink in the following areas: food service area.
(Minnesota Rule, part 4626.1095)
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)
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)
Hot water at hand sinks located in schools or daycare facilities shall not exceed 120° F. (Minnesota
Rule, part 9503.0155, item D)
10. Walls — General Requirements:
Dry storage or non - splash areas may utilize gypsum board with washable semi -gloss paint.
(Minnesota Rule, part 4626.1325, 4626.1335 and 4626.1360)
Wall surfaces in splash zones or high moisture areas such as ware 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), or
b. Ceramic tile that is smooth, cleanable and light colored.
c. Stainless steel or equivalent materials shall be installed behind cook line.
11. 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)
Commons of Marice
Food and Beverage Equipment
Plan No. 090866
Page 5
April 20, 2009
Approved materials include: 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)
Ceramic Tile:
Grout shall be recommended by manufacturer for food service application. (Minnesota Rule, part
4626.1335 and manufacturers' recommendations)
Non -slip ceramic tile shall not impede ability to clean floors. (Minnesota Rule, part 4626.1335)
Non -slip ceramic 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)
12. 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) is indicated in plans.
c. Light in color;
d. Smooth in texture; and
e. No exposed rafters, bar joists or trusses are permitted.
13. Janitorial Areas — General Requirements: No changes proposed.
14. Plumbing — General Requirements:
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)
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 Mr. Dale Schoeppner, City of
Eagan Building Official for plan review, permits and inspections at 651- 675 -5675.
All plumbing equipment shall be installed in accordance with the Minnesota Plumbing Code for a
commercial establishment. (Minnesota Rule, part 4626.1045)
Commons of Marice
Food and Beverage Equipment
Plan No. 090866
Page 6
April 20, 2009
All pipe chases that pass through walls shall be tightly sealed and covered. (Minnesota Rule, part
4626.1340)
All utility pipes and lines 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)
15. 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)
16. Restrooms — General Requirements: No changes proposed.
17. Other Code Requirements:
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 at 952- 445 -2840 for inspections.
Laur useby, REHS, Plan Review
Environmental Health Services Section
P.O. Box 64975
St. Paul, Minnesota 55164 -0975
laura.huseby @state.mn.us