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� <br /> Page 2 � <br /> Navarre Lanes ORO <br /> June 17,2010 <br /> 3. The interior and exterior of exposed wood areas of the custom fabricated cabinets <br /> must be covered with a commercial-grade pressure-applied laminated plastic. Any <br /> cutouts into cabinetry must be properly finished with plastic laminate, melamine, or <br /> grommet, no caulk or painted finishes. <br /> 4. Ensure that there is sufficient refrigeration is to hold all readily perishable food <br /> products at 41° F or less. <br /> 5. Where will the beer bottles be kept? They may not be stored in the deli unit in the <br /> kitchen. Provide an additional refrigerator (and spec sheet) and where it will be , <br /> located. One suggestion would be to replace the table being used to hold the pop <br /> machine with a single door under counter refrigerator. This would keep the <br /> beverages all in one place. <br /> 6. Provide the location of the ice maker. One suggestion would be to provide a pop <br /> dispenser with an ice maker above it. <br /> 7. Provide spec�cations on a NSF approved water heater that can provide an adequate <br /> amount of hot water during peak hot water use periods. <br /> 8. Ensure that all equipment is mounted on casters, six-inch legs, or sealed to a solid <br /> masonry base. Ideally all equipment that can be mounted on casters should be. <br /> Plumbing <br /> 9. Ensure that a licensed plumber installs all plumbing according to the Minnesota <br /> Plumbing Code. In addition, plumbing plans must be submitted to the Minnesota <br /> Department of Labor and tndustry plumbing inspection program for review and <br /> approval prior to installation. <br /> 10. Provide an approved pressure-type backflow preventer on the post-mix beverage <br /> system upstream from the control valve on the carbonator (water line to the <br /> carbonator). <br /> 11. No hose can be attached to a faucet that is not equipped with a backflow prevention <br /> device. <br /> Sinks <br /> 12. Provide a preparation sink with a drain board. <br /> 13. Provide splash shields on both sides of the hand sink and the preparation sink to <br /> preclude contamination by splash. <br />