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• Page 4 April 6,2000 <br /> 2. The walls and ceilings in the food preparation, utensil washing and toilet room areas <br /> must be smooth, durable, non-absorbent, and easily cleanable such as stainless <br /> steel, ceramic tile, or fiberglass reinforced panels (FRP). In areas where paint is <br /> permittable, the finish shall be light in coior, smooth, durable, and easily cleanable <br /> (e.g. high gloss enamel). <br /> 3. The floors in the toilet roqms must be of a smooth durable material with an integral <br /> coved base at the wall/floor junctures. Approve flooring surfaces include ceramic tile, <br /> quarry tile, and terrazzo. Tile shall be installed with an epoxy or other water-resistant <br /> grout. A minimum of commercial grade vinyl composition file with vinyl base is <br /> required in the basement dry foods storage area. , <br /> 4. Provide durable, washable ceiling panels, such as vinyl-clad panels in the basement <br /> food storage area. <br /> 5. Outside garbage and refuse containers, including oompactors, must be stored on a <br /> smooth and non-absorbent surface. <br /> Lighting <br /> 1. Provide at least 20 foot candles of light in the basement storage rooms. <br /> 2. Lights over exposed food storage, food preparation, food display facilities, and utensil <br /> cleaning and storage areas must be shielded or shatter-resistant. <br /> Minnesota Clean Indoor Air Act(MCIAA) <br /> A sign must be posted at all public entrances to the facility stating that"smoking is prohibited <br /> except in designated areas"or"this facility is non-smoking in its entirety." A minimum of 30% <br /> of the seating capacity in the establishment must be provided for non-smokers. This area <br /> must be separated from the smoking permitted area either. <br /> A. a four foot wide buffer zone, <br /> B. a physical barrier fifty-six inches in height, <br /> C. six complete air changes per hour in the room. <br /> No smoking and smoking permitted signs must be posted in these areas unless a host or <br /> hostess conducts all seating. <br /> Miscellaneous <br /> Provide a complete menu of the food items served. <br /> Obtain all necessary state and local permits. <br /> At least one employee of this establishment must be certified through an approved food <br /> handlers' course, such as"ServSafe." <br /> The remodeled portion of this retail food facility cannot open for business until it has <br /> been inspected and approved. <br />