1999 - Western Convenience Remodel

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• Page 2 October 5, 1999 2. The hood and canopy construction must meet the applicable standards of the National Sanitation Foundation, the Uniform Mechanical Code, and the amended Minnesota Building Code covering commercial kitchen ventilation systems. Please contact your city building official regarding applicable requirements. 3. Provide properly installed sheets of stainless steel on the wall behind the grease producing equipment from the bottom of the hood to the top of the floor base cove. Installations 1. Seal all annular openings around pipes and other conduits that pass through the walls or floor. 2. All junctures between the wall surface and the edges of attached equipment must be sealed with approved caulk/sealing compound (e.g. three-compartment sink, hand sink, etc.). 3. All floor mounted equipment must be sealed in place and properly spaced to allow for cleaning, mounted on 6 inch legs, or mounted on casters (and installed with flexible utility connections)to permit removal for cleaning. 4. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place as to be easily cleanable. Food Protection 1. During the installation of the Type I hood, the food prepared in the area must be protected from dust and other contaminants. At this time, provide plastic barriers to protect the food area, or do not use the affected work areas during the installation period. 2. Suitable utensils (e.g. tongs, ladles, spatulas, scoops, single service papers, etc.) must be provided to avoid unnecessary manual handling dispensed food items. Between uses of food dispensing, utensils must be stored in an appropriate manner. Our files show that the food service aspect of the Western Convenience store was approved for operation by Hennepin County Environmental Health on August 19, 1999. On the inspection form from that day, several orders were issued. All but one of the orders (manager certification) should have been completed by now. Please note that, with the addition of the chicken product, the proper setup of the prep sink (as discussed in the orders) will be mandatory. Prior to our approval of your food service remodel, we will verify that all of the orders from August 19th have been completed. A copy of that inspection form is attached. For your remodeling, obtain all necessary state and local permits.