2010 - HCHSD - hennepin county ordinance number 3

Home Browse Search

Page 3 April 19, 2010 Harvest M'on ORO 5. There is no refric+eration in the kitchen. Provide some refrigeration (under counter?) in the kitchen for open, in-use foods. Provide sufficient refrigeration is to hold all readily perishable food products at 41° F or less. 6. Ensure that all refrigerated preparation tables meet the April 1998, NSF standard 7 criteria. 7. As we discussed, the 60 gallon water heater will not provide enough hot water to supply all the required sinks. Use the work sheets I provided to calculate the hot water demand. If the water heater is gas, it must meet ANSI standards. If the water heater is electric, it must meet NSF standards. If a water heater is installed in a kitchen, it must be on 6-inch stainless steel legs and spaced so that it may be cleaned around (i.e. not directly against a wall). All other areas, the water heater must be sealed to the floor. Provide the locations and specifications on an approved water heater(s) that can provide an adequate amount of hot water during peak hot water use periods. 8. Please indicate if any of the equipment is used. Any used equipment must meet the NSF standards, be listed, and be in "like new" condition. Ventilation/Equipment Installation 9. All equipment, including millwork cabinets, must be mounted on casters, six-inch legs, or sealed to a solid masonry base. Ideally all equipment would be installed on casters. The under counter dishwasher may be installed on skids for ease in movement for cleaning. 10. Enclosed, unfilled bases are not permitted. If food is stored in the cabinetry C-2 or C- 4, (or any other cabinetry) the cabinet bases may not be enclosed. Kick plates may be used for access under these cabinets. 11. All heating appliances that generate excessive heat, grease, vapors, condensation, odors, or fumes must be situated completely beneath a mechanical exhaust hood with a 6 inch over hang on all sides. On plan page FP1.0 there is a hood over the under counter dish machine. On plan page M1, there is no hood indicated there, which will it be? 12. Ensure that the hood and canopy construction meets the applicable standards of the National Sanitation Foundation, the Uniform Mechanical Code, and the amended Minnesota Building Code covering commercial kitchen ventilation systems. 13. 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.