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Page 2 <br /> 1. Ensure that all primary food preparation surfaces (preparation tables and counters) in the food <br /> service operation meet the NSF standards, such as stainless steel or solid services like Corian® <br /> and Wilsonart®. <br /> 2. The interior and exterior of exposed wood areas of the custom fabricated cabinets must be <br /> covered with a commercial-grade pressure-applied laminated plastic. Any cutouts into cabinetry <br /> must be properly finished with plastic laminate, melamine, or grommet, no caulk or painted <br /> finishes. If a solid surface is specified, the cut outs must be finished the same as the top. <br /> 3. Ensure that there is sufficient refrigeration is to hold all readily perishable food products at 41° F <br /> or less. <br /> 4. Ensure that all refrigerated preparation tables meet the April 1998, NSF standard 7 criteria. <br /> 5. Provide specifications on an approved water heater that can provide an adequate amount of hot <br /> water during peak hot water use periods. A water heater work sheet is attached. Please <br /> calculate your hot water needs and submit the work sheet. <br /> If the water heater is electric powered, it must meet the NSF Standard 5. If the water heater is <br /> gas powered it must meet American National Standards Institute (ANSI) requirements. <br /> If the water heater is located in the food service area, it must be installed on 6 inch legs. If it is <br /> located in a mechanical room, it may be sealed to the floor. <br /> • Provide a spec sheet for the water heater. <br /> 6. Please indicate if any of the equipment is existing or used. Any used or existing equipment must <br /> meet the NSF standards, be listed, and be in "like new" condition. <br /> Ventilation/Equipment Installation <br /> 7. All equipment, including millwork cabinets, must be mounted on: casters; on legs so there is a <br /> six-inch clearance from the bottom of the equipment to the floor; or sealed to a solid masonry <br /> base. Enclosed, unfilled bases are not permitted. Small under counter dishwashers may be <br /> installed on skids for ease in movement for cleaning. Ideally all equipment should be placed on <br /> casters for ease in movement for cleaning. <br /> 8. All cooking appliances that generate excessive heat, grease, vapors, condensation, odors, or <br /> fumes must be installed under an NSF approved mechanical exhaust hood, with a 6 inch <br /> overhang of the hood on all sides. <br /> 9. Ensure that the hood and canopy construction meet the standards of the National Sanitation <br /> Foundation, the Uniform Mechanical Code, and the Minnesota Building Code covering <br /> commercial kitchen ventilation systems. <br /> 10. Provide properly installed sheets of stainless steel on the wall behind the grease producing <br /> equipment from the bottom of the hood to the top of the floor base cove. <br /> Plumbing <br /> 11. Ensure that a licensed plumber installs all plumbing according to the Minnesota Plumbing Code. <br /> Submit to Orono plumbing inspection program for review and approval prior to installation. <br /> 12. No hose can be attached to a faucet that is not equipped with a backflow prevention device. <br />