1340 Wescott Rd - Food & Beverage Equip at Dewey's CafeOctober 7, 2010
Dakota County Library
Ken Behringer, Director
1340 Wescott Road
Eagan, Minnesota 55123
Gentlemen/Ladies:
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Protecting, maintaining and improving the health of all Minnesotans
Barbara Krech, R.S.
Environmental Health Services Section
PO Box 64975
St. Paul, Minnesota 55164 -0975
barbara.krech@state.mn.us
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Enclosure
cc: Tyler Liedman, McLean- Liedman, LLP
Mr. Dale Schoeppner, Plumbing Inspector
Mr. Ronald Gnotke, Electrical Inspector
Mr. Marty Kumm, Electrical Inspector
Ms. Peggy Spadafore, Minnesota Department of Health
RECEIVED
OCT 14 2010
Subject: Food and Beverage Equipment at Dewey's Cafe, 1340 Wescott Road, Eagan,
Dakota County, Minnesota, Plan No. 110149
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 phone number or
email address 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, please contact me at me at 651/201 -5244 or at the email address below.
Sincerely,
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: Dewey's Cafe, Plan No. 110149
Location: 1340 Wescott Road, Eagan, Dakota County, Minnesota
Date Examined October 7, 2010 Date Received: September 28, 2010, August 17, 2010
Submitted by: Tyler Liedman, McLean - Liedman, LLP, 1097 Lincoln Avenue, St. Paul, Minnesota
55105, Phone #: 651/270 -6862
Ownership: Dakota County Library, Ken Behringer, Director, 1340 Wescott Road, Eagan, Minnesota
55123, Phone #: 651/450 -2925
The following are corrections or requests for additional information necessary before construction of your
project:
Scope of Project: Build a coffee shop inside the public library. Espresso coffee drinks, and blended
smoothies. No fruit shall be used or sold. No food sink in facility.
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.
A full set of approved plans and a copy of the plan letter will be available at all times during
construction.
A running water dipper well is required beside the espresso machine. The water supply line
must have an approved air gap. The dipper well must be indirectly wasted to a floor drain.
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.
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.
Approval of the used equipment will be made by Barbara Krech, during the construction
final.
Dewey's Cafe
Food and Beverage Equipment
Plan No. 110149
Page 2
October 7, 2010
3. 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.
Plastic laminate surfaces are not acceptable for food contact and food preparation surfaces.
4. Cabinetry within the food service area:
• Cabinetry finish proposed to be laminate, Corian counter top, and placed on 6 inch legs.
Ensure the undersides of the Corian counter tops are finished with light- colored, non-
absorbent, smooth, easily cleanable surface (high pressure plastic laminate)
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.
Cutouts in millwork shall be sealed by the fabricator in an approved method.
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.
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.
Enclosed hollow bases are NOT permitted.
The inner cabinet bottom shall be removed from below plumbed fixtures.
5. 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.
6. Storage Areas:
Provide an adequate amount of storage space for supplies necessary for operation.
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.
Designate an appropriate chemical storage space separate from food products, single- service items
and food equipment.
Dewey's Cafe
Food and Beverage Equipment
Plan No. 110149
Page 3
October 7, 2010
7. Three - Compartment Sink:
Sink bowls shall be adequately sized for the largest utensil to be washed in three- compartment sink.
Provide approved racks, shelves or dish tables for air drying of equipment and utensils next to the
ware wash sink.
Provide approved sanitizer test kit(s) at the three - compartment sink
8. Hand Sinks:
Provide a separate hand washing sink for each food service, food preparation, utensil washing areas
and toilet rooms.
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.
9. Walls — General Requirements:
Dry storage or non - splash areas may utilize gypsum board with washable semi -gloss paint.
• Dividing wall opposite the 3 compartment sink is to be provided by the owner. Nothing
submitted at this time. Wall must be light colored, smooth, durable, and non - absorbent
materials.
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.
• Ceramic tile that is smooth and cleanable.
10. 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.
• Approved materials include shall be porcelain tile with porcelain tile cove base.
A four inch integral base cove (1/4 inch radius minimum) constructed of the same materials as the
floor shall be installed at the floor /wall junctions.
Concrete flooring is not an approved surface.
All tile and grout shall be sealed per manufacturers' recommendations.
1
Dewey's Cafe
Food and Beverage Equipment
Plan No. 110149
Page 4
October 7, 2010
11. 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.
• Vinyl coated acoustic ceiling panels.
12. 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.
• Walls in janitor room shall be FRP.
• Floors of janitor room shall be VCT with rubber covebase.
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.
13. 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.
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.
Provide an approved stand (on 6 inch legs) from the manufacturer in the food preparation or dish
wash area for the water heater, water softener, CO2 bulk tank, or other floor mounted
equipment.
Dewey's Cafe
Food and Beverage Equipment
Plan No. 110149
Page 5
October 7, 2010
Sincerely,
All threaded hose bibs shall utilize an approved vacuum breaker per Minnesota Plumbing Code
requirements.
Floor sinks shall not be located directly underneath food equipment and shall be readily accessible
for cleaning.
14. 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.
15. 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.
Designated employee break areas shall be located so that food, equipment, linens ad single - service
and single -use articles are protected from contamination.
Barbara Krech, R.S.
Environmental Health Services Section
PO Box 64975
St. Paul, Minnesota 55164 -0975
barbara.krech@state mn us
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