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Page 2 <br /> 2. Ensure that all primary food preparation surfaces (preparation tables and counters) <br /> in the food service operation meet the NSF standards, such as stainless steel or <br /> solid services like Cohan® and Wilsonart®. <br /> 3. 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. If a solid surface is specified, the cut outs <br /> must be finished the same as the top. It was identified at the onsite consult on <br /> 5/28/15, that there were some areas inside the cabinetry that was in need of <br /> repair to cover exposed wood. <br /> 4. Ensure that there is sufficient refrigeration is to hold all readily perishable food <br /> products at 41° F or less. <br /> 5. Ensure an approved water heater that can provide an adequate amount of hot <br /> water during peak hot water use periods. <br /> If the water heater is electric powered, it must meet the NSF Standard 5. If the <br /> water heater is gas powered it must meet American National Standards Institute <br /> (ANSI) requirements. <br /> If the water heater is located in the food service area, it must be installed on 6 inch <br /> legs. If it is located in a mechanical room, it may be sealed to the floor. <br /> 6. Any used or existing equipment must meet the NSF standards, be listed, and be in <br /> "like new" condition. It was noted during the onsite consult on 5/28/15 that the <br /> gasket on the existing walkin cooler needed repair. Also the same cooler <br /> needed a stainless steel base cove. <br /> Ventilation/Equipment Installation <br /> 7. All equipment, including millwork cabinets, must be mounted on casters, six-inch <br /> legs, or sealed to a solid masonry base. Enclosed, unfilled bases are not <br /> permitted. <br /> Plumbing <br /> 8. Ensure that a licensed plumber installs all plumbing according to the Minnesota <br /> Plumbing Code. In addition, plumbing plans must be submitted to the Minnesota <br /> Department of Labor and Industry, Plumbing and Engineering Unit, 443 Lafayette <br /> Road North, St. Paul, MN 55155-4343 (or City) plumbing inspection program for <br /> review and approval prior to installation. <br /> 9. Provide an approved pressure-type backflow preventer on the post-mix beverage <br /> system upstream from the control valve on the carbonator (water line to the <br /> carbonator). <br /> 10. No hose can be attached to a faucet that is not equipped with a backflow <br /> prevention device. <br />