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• Page 2 April 6,2000 <br /> 5. 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 /> 6. Provide sufficient refrigeration is to hold all readily perishable food products at 41° F <br /> or less. , <br /> 7. All refrigerated preparation tables must meet the April 1998, NSF standard 7 criteria. <br /> 8. Any used or existing equipment must meet the NSF standards, be listed, and be in <br /> "like nev►/'condition. Please indicate if any of the equipment is existing or useci. <br /> Ventilation/Equipment Installation <br /> 1. All equipment, including millwork cabinets, must be mounted on casters, six-inch <br /> legs, or sealed to a solid masonry base. <br /> 2. All heating appliances that generate excessive heat, grease, vapors, condensation, <br /> odors, or fumes must be situated beneath a mechanical exhaust hood. <br /> 3. The hood and canopy construction must meet the applicable standards of the <br /> National Sanitation Foundation, the Uniform Mechanical Code, and the amended <br /> Minnesota Building Code covering commercial kitchen ventilation systems. <br /> 4. Provide properly installed sheets of stainless steel on the wall behind the grease <br /> producing equipment from the bottom of the hood to the top of the floor base cove. <br /> Plumbing <br /> 1. A licensed plumber shall install all plumbing according to the Minnesota Plumbing <br /> Code. In addition, plumbing plans must be submitted to the Minnesota Department of <br /> Health or a municipality with the delegated plumbing inspection program for review <br /> and approval prior to installation. <br /> 2. Provide an approved pressure-iype backFlow preventer on the post-mix beverage <br /> system upstream from the control valve on the carbonator (water line to the <br /> carbonator) is required. <br /> 3. Provide an adequate number of floor drains or floor sinks that are easily accessible <br /> for cleaning. <br /> 4. Check with the local municipality for their regulations regarding grease trap <br /> requirements. If a grease trap is installed, the lid should be mounted flush with the <br /> floor and it shall be accessible for cleaning. <br /> Sinks <br /> 1. Raw fruits and vegetables that will be cut or combined with other ingredients, or <br /> otherwise processed must be cleaned with water before being used. Provide a <br /> separate food preparation sink with drain boards. Employee hand sinks, utility sinks, <br /> or utensil cleaning sinks are not considered acceptable for use as a food preparation <br /> sink. <br />