2105 Cliff Rd - Ltr 2010-05-27 MN Dept of AgrMay 27, 2010
Kevin Chem
4207 Yorktown Drive
Eagan, MN 55123
Dear Mr. Chem:
FR7ZE5WL71
JUN 1 2010
MINNESOTA DEPARTMENT
OF AGRICULTURE
Dakota County
License # 20105419
This office has completed a preliminary plan review for the Asian Food Market store located at 2105 Cliff Roadjin Eagan,
Minnesota. The plan review was conducted as required by Minnesota Statute Chapter 28A and the Minnesota food Code
Chapter 4626. The Minnesota food code is the primary governing document for this review and may be found on line at
www. leg .state.mn.us /leg/statutes.asp by requesting Minnesota Rule Chapter 4626.
All appropriate permits from the local authorities 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 office not issuing your retail Food Handlers license
until the proper permits are issued. In addition if your water is supplied from a well you will be required to provide
a current proof of water potability. Our inspector will verify that the permits have been obtained.
The Minnesota Department of Agriculture grants preliminary plan approval to the plans for this proposed food
establishment. Upon this agency certifying that all items in this review have been addressed, fmal plan approval will be
granted. This preliminary plan approval is based upon the supposition that construction and equipment plans submitted to
this office do not change. Any deviation from the approved _plans and specifications must have prior approval" from this
agency.
Preliminary approval of the plans and specifications does not constitute endorsement or acceptance of the completed
establishment. Periodic on -site inspections may be made during construction. A final inspection of the completed
establishment, with equipment installed, must be conducted to determine if it complies with the requirements of the
Minnesota Food Code. Contact Food Inspector Matembo Kitoy at 952- 496 -4124 to arrange for a final inspection.
You are listed as the contact for this project at 651- 226 -1414.
General Comments
This review was for the major remodel and expansion of an existing grocery store for a 2110 square foot grocery
store. A meat and fish prep area will be added. The plans indicate a walk -in cooler and a walk -in freezer will be
added in the store.
At this time, a HACCP plan has not been submitted for review. In addition, I have found nothing within the plans
or application to indicate a HACCP plan review is necessary.
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 authorities to insure these
requirements are met. Pursuant to MS 31.175 a license shall not be issued or renewed without approved plumbing,
water and waste systems. (4626.0980, 4626.1030) (5- 101.11, 5- 401.11) Also our inspector will review approvals from
building and fire officials before granting final approval. Please provide copies of approvals for review at the final
inspection.
Minnesota requires that all equipment be Certified to the National Sanitation Foundation Standards for clean -
ability, durability and performance. New or used equipment not meeting these standards is prohibited. Any
equipment installed that does not meet these standards may be ordered removed.
As submitted, the following new food equipment appears to be listed as meeting the applicable NSF standard: Eagle
310- 10 -3 -18 three compartment utensil washing sink. The walk -in cooler and walk -in freezer were indicated to be
manufactured by CCI (Carroll Coolers Inc.). Carroll Coolers Inc. is a NSF fabricator. Mr. Steve Schafer from
Hussmann indicated the Hussmann R3 -12 -REM service /self service case is listed as meeting NSF standards.
625 Robert St. N., St. Paul, MN 55155 -2538 a 651 - 201 -1629 or 1- 800 - 967 -2474 www.mda.state.mn.us
An Equal Opportunity Employer and Provider, TDD 1- 800 - 627 -3529
Page 2
The i lans submitted indicate the meat and fish , re i area has a uarr tile floor uarr tile coved base fiber lass
reinforced paneling on the bottom portion of the walls and painted block on the top portion of the walls. The toilet
rooms have a ceramic tile floor, ceramic tile coved base, tile /painted sheetrock wainscot and ceiling tile. The sales
floor has a vinyl tile floor, vinyl base, painted or sealed block or sheetrock walls and acoustical ceiling tile. Mr.
Kevin Cheh indicated the walk -in cooler and walk -in freezer floors will be ceramic tile.
The floor plan shows two restrooms. A mop sink is shown located in the future deli area.
Deficiencies:
1) The two Hill Refrigeration 3LM -12T meat and fish coolers are not approved. Refrigeration cases must be
listed to indicate they meet NSF standards. Mr. Harry Moore from Hill Phoenix indicated the 3LM -12T
cases were manufactured in the 1970's and early 1980's and are not listed to NSF standards.
Concerns:
1) The ceilin tile in the meat and fish ' re ' area was indicated to be acoustic tile/ s of • anel. The ceilin tile
must be washable. An example of a washable ceiling tile is vinyl covered gypsum.
2) The Eagle 310- 10 -3 -18 three compartment sink has 14" x 10" x 9 Y2" deep compartments and 18" drain
boards. The compartments must be large enough to accommodate at least 50% of the largest item to be
washed.
3) Plans must be submitted at least 30 days prior to beginning any additional remodeling or construction.
Owners Mr. Kevin Cheh and Ms. Ashley Houth indicated they intend to add a deli in the future. The area
for the future deli is indicated to have a ceramic tile floor, ceramic tile base, fiberglass reinforced paneling
covered walls on the bottom and painted block above 8'. Currently it does not have a washable ceiling.
4) Information was not provided for the prep table, shelving and food prep sink located in the meat and fish
prep area. This equipment must be listed as meeting the applicable NSF standard. Your food inspector will
verify your food equipment is marked to indicate it is listed as meeting the applicable NSF standard.
Equipment
Food equipment shall meet the applicable National Sanitation Foundation (NSF) International food service standards. The
equipment shall be determined by NSF International or an American National Standards Institute (ANSI) Z34.1 accredited
independent entity, including Underwriters Laboratory or the Edison Testing Laboratory, to be equivalent to the NSF
International Standard. The use of equipment, which does not meet the applicable NSF standard, is prohibited.
Bakery equipment must comply with the Bakery Industry Sanitation Standards Committee (BISSC). (4626.0505)(4-
201.11)
Custom fabricated or modified equipment must be constructed by a contractor listed by NSF International. The
name and address of the fabricator for custom fabricated equipment must be identified. (4626.0505)(4- 201.11)
All service counters and other millwork surfaces shall be protected with stainless steel, plastic laminate, or equivalent,
covering all exposed wood. In areas where food equipment involves heat or moisture, or where food comes in contact with the
surface, a stainless steel fmish or approved equivalent material is required. Solid surfaces for food contact, such Corian or
Gibraltor shall be constructed by a fabricator listed by an approved third -party testing agency. They are required to be
installed on six -inch legs or a solid base. All areas of the custom fabricated counters shall meet the requirements of NSF
International Standard No. 35. All hard grain decor wood (e.g. oak) shall be properly sealed with a polyurethane or
varnish -like material. (4626.0505)(4- 201.11)
Used equipment meeting NSF International, NAMA, or BISSC standards, specified at the time of installation is permitted if
it: met the NSF International, NAMA, or BISSC standards, in effect at the time it was manufactured, remains in good
repair, is capable of being maintained in a sanitary condition, and is approved by the regulatory authority. Your inspector
will evaluate any used equipment to determine if it is acceptable.
(4626.0505) (4- 201.11)
Page 3
Provide multi -use equipment, utensils, and food storage containers that are smooth, easily cleanable, and resistant to pitting,
chipping, or scratching. All food equipment in a retail food store must be designed as to be easily cleanable, durable and be
adequate for its intended use. Household utensils or equipment is prohibited. The use of commercial equipment not
meeting the NSF standards must be evaluated and approved prior to installation. (4626.0505)(4- 201.11)
Retail shelving and refrigeration and freezer display cases shall be designed and constructed to be durable and to retain their
characteristic qualities under normal use. (4626.0505)(4 - 201.11)
Provide sufficient refrigeration to hold all readily perishable food products at 41 °F or less. Provide sufficient ventilation
(e.g. louvers, etc.) for the compressor unit to evacuate any buildup of heat at the underside of the cold pans in and about the
compressor area. (4626.0675.) (4- 301.11)
If an ice machine or bulk water unit is to be installed, the waste drain must be properly plumbed and divert to an
indirect waste (air break) floor drain. *(4626.1045 A.) (5- 201.11)
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 hazardous food is stored, and must be located in an
area that is representative of the true air temperature. (4626.0705)(4 302.12) The internal temperature of potentially
hazardous food must be maintained at 41 °F or below, or 140 °F or above, except during preparation. *(4626.0395) (3-
501.16) All freezer units shall hold food frozen. (4626.0370)(3 - 501.11)
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 between uses.
(4626.0275) (3 304.12)
Installations
Seal (caulk) all annular openings around pipes and other conduits, where they pass through walls and floors. Seal all
junctures between the wall surface and the edges of attached equipment with approved caulk/sealing compound.
(4626.1395 A. (1) (6 202.15)
If conduit pipes are provided for beverage lines they must extend at least three to four inches above the fmished floor
elevation at both ends. The annular opening between the beverage lines and the conduit pipe must be sealed with a hard
material and provide a cleanable finish. (4626.1395 A. (1))(6 202.15)
All doors to the outside of the establishment must be self - closing and vermin proof. (4626.1395 A. (3.))(6 202.15)
Lighting
Provide at least 10 -foot candles (110 LUX) of light intensity, at a distance of 30 inches from the floor, in the walk -in
refrigeration units, dry food storage areas, and during periods of cleaning. Provide at least 20 -foot candles (220 LUX) of
light intensity, at a distance of 30 inches from the floor, for areas where food is provided for consumer self - service,
including buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption, inside
equipment including reach -in and under counter refrigerators, in utensil storage areas, in areas behind a bar used for ware
washing, and in toilet rooms. (4626.1470)(6 303.11)
Page 4
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 shatter - resistant bulbs for all light fixtures over exposed food storage, food preparation, food
display facilities, clean equipment, utensils and linens, and unwrapped single- service or single -use articles. (4626.1375)(6-
303.11)
Plumbing
At least one toilet facility and not fewer than the number required by law shall be provided. *(4626.1075)(5- 203.110)
These facilities must be conveniently located and accessible to employees at all times. * (4626.1095)(5- 204.11) Toilet
rooms must be provided with adequate ventilation, hand cleanser, single -use towels or hand drying devices, tissue paper
and waste paper receptacles. Toilet rooms shall have at least one covered waste receptacle for sanitary napkins, paper
towels or diapers. (4626.1260)(5 - 501.17)
Plumbing plans must be submitted to the Minnesota Department Labor and Industry, Engineering Unit, or delegated
authority for review and approval prior to installation. All plumbing must be installed according to the Minnesota
Plumbing Code, including current amendments. *(4626.1045) (5- 202.11)
Equipment connected to the potable water supply shall be protected from back - siphoning and back flow. Equipment with
submerged inlet lines (dish machine, garbage disposal, steam table, 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 carbonator (water line
to the carbonator) is required. (Toilets shall be equipped with an anti - siphonage ball cock assembly. The water line serving
a dipper well shall be permanently installed with an air gap on the water line entering the fixture. * (4626.1055) (5- 202.13)
Please contact a licensed plumber or refer to the Minnesota plumbing code.
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 to provide hot water to all taps during peak water usage. Lack of hot water will require the installation of
additional hot water capacity. (4626.1025) (5- 101.13)
If a grease interceptor or grease trap is required by the city building official, it shall be located to be easily accessible for
cleaning and maintenance. The lid shall be water -tight and securely fastened in place. A grease removal device should be
installed flush with the floor. (4626.1195)(5- 402.13)
If soap and chemical dispensing devices are installed on potable water lines, they shall be listed to ASSE plumbing
standard 1055. (4526.1260) (5- 501.17)
Sinks
Install hand washing sinks in all food preparation, 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 fingernail
brush at the hand -wash sink located in the food preparation, and ware washing areas.
Install a NSF three compartment, utensil - washing sink (4626.0680) (4- 301.12) with integral drain boards, racks or tables,
(4626.0685) (4- 301.13) for the proper cleaning and sanitizing of all multi -use equipment and utensils. The size of the sink
compat lment must be large enough to accommodate the largest utensil/equipment, which is to be cleaned and sanitized.
Provide and use an appropriate chemical test kit to determine the strength of the sanitizing agent in the final rinse water of
the three- compartment sink. (4626.0715) (4- 302.14)
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 unit with a floor drain for disposal of mop water and similar liquid waste.
(4626.1080)(5- 203.13) Provide hooks or hang -up brackets at the utility sink for storage of mops and brooms.
Page 5
Utensil washing and hand washing sinks are designed and approved only for their intended use.
Storage
Provide adequate shelving covering the food operation to ensure that food products, utensils or single- service articles are
stored at least six inches off the floor. (4626.0730 A.) Food storage shelving used in walk -in refrigerators must be in
conformance with NSF standard #2. Chrome or zinc- plated shelving without an approved factory applied hard -baked
protective coating is not approved for this purpose. (4626.0505 B) Retail shelving shall be designed and constructed to be
durable and to retain their characteristic qualities under normal use conditions. (4626.0505A.)
Provide an area for storage of employee's personal belongings that is separate from food, clean equipment, and single
service supplies. (4626.1560)
Provide an approved area for storage of chemicals, which is separate from food, food equipment, and single service articles.
(4626.1600)
Room Finishes
The floors, floor coverings, walls, wall coverings, and ceiling surfaces shall be designed, constructed, and installed so they
are: a) smooth, durable and easily cleanable where food operations are conducted; b) nonabsorbent, for food preparation
areas, walk -in refrigerators, ware washing areas, toilet rooms, janitorial areas, laundry areas, interior garbage, refuse storage
rooms, and areas subject to flushing or spray - cleaning methods, or other areas subject to moisture. (4626.1325)
Polymer flooring systems: If polymer flooring such as an epoxy or urethane systems are installed they must be 1/8 inch
minimum in thickness in snack bars and sandwich preparation areas and 3/16 inch minimum in thickness in areas
where ovens, fryers and other heavy kitchen operations take place and contains a ground aggregate to refusal The
finish coat must render the floor surface smooth to the extent that it can be cleaned with available cleaning equipment
A test area should be provided so that our inspector can verify the flooring thickness.
Concrete, sealed or unsealed, is prohibited: a) where food product packages, containers, or cases in those areas are
opened. b) Under equipment in food preparation and service areas including under service cases. c) in walk -in refrigerators
or freezers, ware washing areas, toilet rooms, mobile food establishment servicing areas, hand wash areas, janitorial,
laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray - cleaning methods and areas
subject to moisture. (4626.1335 D.)
Unsealed concrete is permitted: For use where outside garbage and refuse containers are placed, including compactors
stored on a smooth and nonabsorbent surface. (4626.1230)
Vinyl flooring is prohibited: In a walk - cooler or freezer. (4626.1335 C.) Vinyl flooring is not allowed in kitchens,
deli areas, behind fast food or service counter areas unless the manufacturer recommends it for this use. It is allowed in
storage rooms and retail areas including under food and beverage counters. Proof of recommended use will be required
in the form of sales material or a letter from the manufacturer specifically showing the recommended use before
approval of this flooring will be granted.
Floor and wall junctures: Shall be coved and closed to no larger than one millimeter (1/32 inch) when cleaning methods
other than water flushing are used for cleaning floors. At the floor wall juncture where the fiberglass panel meets the floor
an acceptable base coving such as stainless, quarry or other pre- approved materials must be installed. (4626.1345A.)
Where water flushing is used coving shall be sealed. (4626.1345B.) Glued rubber coving may not be acceptable on
fiberglass panels, as it may not bond to the fiberglass material.
Floor surfaces: Shall in the food preparation, food storage, and utensil washing areas be constructed of smooth, durable,
nonabsorbent, easily cleanable materials, which resist the wear, and abuse to which they are subjected.
The walls and ceiling in the food preparation, utensil washing and toilet room areas shall be smooth, non- absorbent, and
easily cleanable. (4626.1335A)
Page 6
Ceilings: Perforated or fissured drop lay -in ceiling panels are prohibited in food preparation, food service, and utensil
washing or toilet room areas. (4626.1360B.)
Ventilation System:
b.
d.
Ventilation
a. 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)
i. Type I hood required: . (Minnesota
Building Code Chapter 1346.0507)
ii. Type II hood required: . (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 2006 International Mechanical Code (IMC), the 2006 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 -2008 (National Fire Protection Association). (Minnesota
Rule, part 4626.1475)
c. All open sides of a canopy hood shall overhang equipment by at least six (6) inches. (Minnesota Building
Code Chapter 1346.0507)
Provide an air balance test by a qualified heating and ventilation professional. Air balance tests shall
indicate the 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)
e. If the establishment uses laundry dryers, provide adequate ventilation to vent the dryer outside.
(Minnesota Building Code Chapter 1346, section 913)
f. Wood burning appliances shall have a separate exhaust system. Contact your local building official or
MDA plan review regarding installation requirements. (Minnesota Rule, part 4626.1475, National Fire
Protection Act 96 -2001, Chapter 14, Solid Fuel Cooking Operations)
Provide adequate ventilation on floor mounted or above counter hot water /chemical sanitizer ware -
washing machines. (Minnesota Building Code 1346.0507, Minnesota Rule, part 4626.1475)
h. 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)
i. Used hoods may be used provided they are NSF - certified and identified as to manufacturer in serviceable
condition, properly sized over intended cooking equipment and meet performance criteria. Equipment
evaluations shall be conducted at the construction site. (Minnesota Building Code 1346.0104 and 1346.0107;
Minnesota Rule, part 4626.1475)
j. Galvanized hoods are not permitted. (Minnesota Rule, part 4626.0505)
Additionally vent less systems requiring alternative methods shall meet standards UL 710B, (incorporating EPA
202, UL 197), NFPA 96 chapter 13 and have the local building and fire official's approval. (4626.1380) (4626.1475)
Minnesota Commercial Kitchen Ventilation Guidelines are available on our website at www.mda.state.mn.us.
Put "Ventilation Guidelines" in the search box.
Page 7
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 specifications
as approved by this department. 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 shall remain available for consultation and
review of your facility's construction progress. Should you encounter any problems through the course of your
construction or equipment installation activities, please call me at 651- 201 -6214.
Sincerely,
ep_
Rick Bruecker
Food Standards Compliance Officer
Dairy and Food Inspection Division
RPB:dg
C: Matembo Kitoy, Food Inspector
Lorna Girard, Supervisor
Ashley Routh
City Building Official
Miscellaneous