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Page 6 Orono Senior Housing September 19, 2011 37. Suitable utensils (e.g. tongs, ladles, spatulas, scoops, single service papers, etc.) must be provided to avoid manual handling dispensed food items. Between uses of food dispensing, utensils must be stored in an appropriate manner. BARE HAND CONTACT OF READY TO EAT FOODS IS PROHIBITED. 38. Move the food processor and the slicer (#17 and #18) to a prep table (since room is tight, you may want to consider a prep table on casters that can be moved for use or storage. Lighting 39. Provide a reflected ceiling plan. Install a sufficient number of light fixtures in the food preparation and ware washing areas to provide a minimum of 70-foot candles of light at 30 inches off the floor. This would include the Beverage Area and Continental Breakfast areas. Provide at least 30 foot candles of light in storage rooms. Light levels will be verified with a light meter. 40. Lights over exposed food storage, food preparation, food display facilities, and utensil cleaning and storage areas must be shielded or shatter-resistant. Minnesota Clean Indoor Air Act (MCIAA) Freedom to Breathe 40. A sign must be posted at all public entrances to the facility stating: "No Smoking." Miscellaneous 41. Obtain all necessary State of Minnesota Pluming permit as well as City of Orono Building and Fire Department permits. 42. At least one employee of this establishment must be on site at all times the food service is in operation that is certified through an approved food handlers' course, such as "ServSafe." This would mean that several people should be certified to cover vacation, sick leave and days off. Provide the names and certificates of the certified persons. One of the certified persons must also register their certification with the State of Minnesota Department of Health, 651-201-4500.