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, <br /> , Page 4 <br /> 29. Windows (or openings) that are able to be opened to the outside must have tight fitting screens <br /> or properly sized air curtains. If air curtains are used they must meet the NSF Standard # 37. <br /> 30. The walls and ceilings in the food preparation, utensil washing, within 3 feet of a janitorial sink <br /> and toilet room areas must be smooth, durable, non-absorbent, and easily cleanable such as <br /> stainless steel, ceramic tile, or fiberglass reinforced panels (FRP). In areas where paint is <br /> permittable (i.e. ceilings and soffits), the finish shall be light in color, smooth, durable, and easily <br /> cleanable (e.g. high gloss enamel). <br /> 31. The floors in the food preparation, food storage, utensil washing, within 3 feet of a janitorial sink <br /> and toilet rooms must be of a smooth durable material with an integral coved base at the <br /> walUfloor junctures. Approve flooring surFaces include ceramic tile, quarry tile, and terrazzo. Tile <br /> shall be installed with an epoxy or other water-resistant grout. <br /> 32. The grout on wall tile must have a penetrating sealer applied. <br /> 33. PerForated or fissured drop lay-in ceiling panels are not acceptable. Provide durable, washable <br /> ceiling panels, such as vinyl-clad panels. <br /> 34. Outside garbage and refuse containers, including compactors, must be stored on a smooth and <br /> non-absorbent surface. <br /> Food Protection <br /> 35. Food on display must be protected from potential contamination from coughs, sneezes, and <br /> improper handling through the installation of properiy constructed and installed food shields, the <br /> use of packaged food items or other effective means of protection. <br /> 36. Suitable utensils (e.g. tongs, ladles, spatulas, scoops, single service papers, etc.) must be <br /> provided to avoid manual handling dispensed food items. Between uses of food dispensing, <br /> utensils must be stored in an appropriate manner. <br /> BARE HAND CONTACT OF READY TO EAT FOODS IS PROHIBITED. <br /> Lighting <br /> 37. Install a sufficient number of light fixtures in the food preparation and ware washing areas to <br /> provide a minimum of 50 foot candles of light at 30 inches off the floor. Provide at least 10 foot <br /> candles of light in dry storage rooms and 20 foot candles for utensil storage. <br /> 38. �Lights over exposed food storage, food preparation, food display facilities, and utensil cleaning <br /> and storage areas must be shielded or shatter-resistant. <br /> Please note that all plans and equipment must be designed, installed and maintained <br /> according to: <br /> • Minnesota Rule, Chapter 4626 (httas://www.revisor.mn.aov/rules/?id=4626 and <br /> • Hennepin County Ordinance 3 <br /> (http://www.henneain.us/vour-aovernment/ordinances/ordinance-30 ). <br />