4249 Johnny Cake Ridge Rd - Food & Beverage Equip at Primrose SchoolNovember 23, 2010
Primrose School Franchising Company
3660 Cedar Crest Road
Acworth, Georgia 30101
Gentlemen/Ladies:
Protecting, maintaining and improving the health of all Minnesotans
Subject: Food and Beverage Equipment at Primrose School, Eagan, Dakota County, Minnesota,
Plan No. 110119
Thank you for submitting plans to the Minnesota Department of Health (MDH). We are enclosing a copy
of our report covering an examination of plans and specifications on the above designated project. The
plans appear to be in general compliance with the standards of this department and have been approved
with the following changes. Please see the enclosed report for the changes and/or comments.
Ten working days prior to completion of the project, please contact me at the the contact information
below in order to arrange for a final on -site inspection.
A final opening inspection can not be conducted until a license application is submitted with the
appropriate fees to MDH. Please submit application and fees to:
Minnesota Department of Health
Environmental Health Services Section
625 Robert Street North, P.O. Box 64495
St. Paul, Minnesota 55164 -0495
If you have any questions in regard to the information contained in this report, please contact me at
651/201 -5244 or at barbara.krech@state inn us
Sincerely,
CihkliNet 4 . 1 e# I N
Barbara Krech, R.S.
Environmental Health Services Section
PO Box 64975
St. Paul, Minnesota 55164 -0975
barbara.krech @state.mn.us
BJK:j lr
Enclosure
cc: Mark D. Pavey, AIA
Mr. Dale Schoeppner, Plumbing Inspector
Mr. Ronald Gnotke, Electrical Inspector
Mr. Marty Kumm, Electrical Inspector
Ms. Peggy Spadafore, 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: Primrose School, Plan No. 110119
Location: 4249 Johnny Cake Road, Eagan, Dakota County, Minnesota
Date Examined: November 23, 2010 Date Received: August 10, 2010
Date of building permit and/or zoning approval: July 6, 2010
Submitted by: Mark D. Pavey, AIA, 1114 Eagles Creek Way, Acworth, Georgia 30101
Phone #: 770/485 -8496
Ownership: Primrose School Franchising Company, 3660 Cedar Crest Road, Acworth, Georgia 30101
Phone #: 770/529 -4004
The following are corrections or requests for additional information necessary before construction of your
project:
Scope of Project: Build a freestanding building housing a preschool with a small kitchen used to prepare
breakfast, lunch and snacks to 50 -80 children. Small convection oven with type 2 hood. Licensed as a
small establishment.
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.
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.
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.
• Provide legs for the microwave.
• Provide legs to the food warmer on counter.
A full set of approved plans and a copy of the plan letter will be available at all times during
construction.
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.
• Counter surface/ prep areas in kitchen shall be stainless steel.
Plastic laminate surfaces are not acceptable for food contact and food preparation surfaces.
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Primrose School
Food and Beverage Equipment
Plan No. 110119
Page 2
November 23, 2010
3. Cabinetry within the food service area:
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.
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.
• No mill work is proposed for this plan.
4. Refrigeration — General Requirements:
All refrigeration facilities must maintain potentially hazardous foods at 41° F or below.
Each refrigeration unit must have a thermometer accurate to within +1- 2° F.
5. Storage Areas:
Provide an adequate amount of storage space for supplies necessary for operation.
• Stainless steel wire shelving is used for storage. No laminate is proposed.
Designate an appropriate chemical storage space separate from food products, single- service items
and food equipment.
6. Ventilation system:
Type II hood required: Over the Cadco Convection oven. Cadco wattage is 4,660. Captive
Aire Hood is proposed for use.
All open sides of the canopy hood shall overhang equipment by at least six (6) inches.
Provide an air balance test by a qualified heating and ventilation professional.
7. Three - Compartment Sink:
Sink bowls shall be adequately sized for the largest utensil to be washed in three- compartment sink.
Provide approved sanitizer test kit(s) at the three- compartment sink.
8. Food Preparation Sink:
Provide an approved food preparation sink that is separate from all other sinks.
• Food sink proposed is stainless steel, wall mounted with a drainboard.
Dishwashing sinks shall not be used as food preparation sinks
Primrose School
Food and Beverage Equipment
Plan No. 110119
Page 3
November 23, 2010
9. Hand Sinks:
Install an approved splashguard at hand sink or maintain at least 18 inches of clearance
between products and other equipment.
All hand sinks shall be provided with hand cleanser, single - service toweling and nail brush.
Each hand washing sink shall provide water at a temperature of at least 110° F through a mixing
valve or a combination valve.
Hot water at hand sinks located in schools or daycare facilities shall not exceed 120° F.
10. 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.
• All walls shall be fiberglass re- inforced panel (FRP).
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.
• Floors plans show quarry tile floor with quarry tile covebase
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.
• Vinyl covebase shall NOT be permitted in the warming kitchen. Provide tile covebase to
match the tile floor.
Quarry Tile:
Grout shall be recommended by manufacturer for food service application.
Non -slip quarry tile shall not impede ability to clean floors.
Non -slip quarry tile may not be located underneath equipment.
All tile and grout shall be sealed per manufacturers' recommendations.
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.
• Ceilings shall be Semi -gloss painted gypsum board (washable).
Primrose School
Food and Beverage Equipment
Plan No. 110119
Page 4
November 23, 2010
13. Janitorial Areas — General Requirements:
Provide utility sink or curbed cleaning facility with a floor drain for cleaning mops and for the
disposal of mop water or similar liquid wastes.
Janitorial areas shall have FRP, ceramic tile or equivalent, stainless steel or cleanable block walls in
the splash area.
Unfinished gypsum wallboard is not acceptable in the janitorial area.
Provide mop hanger in janitorial area.
Provide vacuum breakers at all threaded hose bibs.
Chemical or detergent dispensers shall provide appropriate backflow prevention devices.
14. Plumbing — General Requirements:
All plumbing plans shall be approved by the Minnesota Department of Labor and Industry (DOLI)
or delegated agent.
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.
All plumbing equipment shall be installed in accordance with the Minnesota Plumbing Code for a
commercial establishment.
All pipe chases that pass through walls shall be tightly sealed and covered.
All utility pipes shall be enclosed in walls or ceiling.
All hot water generating equipment (water heaters) shall be of adequate capacity to meet the needs
of the anticipated demand of the establishment.
Locate water heater in an accessible location.
All threaded hose bibs shall utilize an approved vacuum breaker per Minnesota Plumbing Code
requirements.
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.
Primrose School
Food and Beverage Equipment
Plan No. 110119
Page 5
November 23, 2010
16. 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.
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.
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.
Sincerely,
ofkanzi 6ucist
Barbara Krech, R.S.
Environmental Health Services Section
PO Box 64975
St. Paul, Minnesota 55164 -0975
barbara.krech@state.mn.us