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s <br /> • Page 2 April 28,2003 <br /> 5. Ensure a sign directing employees to wash hands, hand cleanser, single-use towels, <br /> and a fingernail brush is provided at all hand wash sinks located in food service, food <br /> preparation, and warewashing areas. <br /> 6. The mop sink in the mall is to be used. <br /> Storage <br /> 7. Adequate approved NSF shelving for the food service operation must be provided to <br /> ensure that food products, utensils, or single service articles are stored at least six <br /> inches off the floor. <br /> 8. Provide an area for storage of employees' personal belongings that is separate form <br /> food, clean equipment, and single service supplies. Employee lockers must be wall <br /> mounted or on six-inch legs. <br /> Installations <br /> 9. Seal all annular openings around pipes and other conduits that pass through the <br /> walls or floor. <br /> 10. All junctures between the wall surface and the edges of attached equipment must be <br /> sealed with approved caulk/sealing compound (e.g. three-compartment sink, hand <br /> sink, etc.). <br /> 11. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place <br /> as to be easily cleanable. <br /> Food Protection <br /> Lighting <br /> 12. 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 /> 13. Post the store entrance"NO SMOKING." <br /> Miscellaneous <br /> 14. Obtain all necessary state and local permits. <br /> 15. Apply for a food license from Hennepin County to operate a food service <br /> establishment. <br />