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i� <br /> P/umbing <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) plumbing inspection program for review <br /> and approval prior to installation. <br /> 9. Submit a copy of the plumbing plans for the lower level kitchen and main <br /> floor kitchen space for review. <br /> 10. No hose can be attached to a faucet or mop sink that is not equipped with an <br /> approved backflow prevention device. <br /> 11. Provide an adequate number of floor drains or floor sinks that are easily <br /> accessible for cleaning. <br /> 12. Hand sinks, preparation sinks, and three-compartment sinks must be directly <br /> wasted and fitted with a tell-tale drain. Please refer to the MN Plumbing Code. <br /> Sinks <br /> 13. Employee hand sinks, utility sinks, or utensil cleaning sinks are not considered <br /> acceptable for use as a food preparation sink. <br /> 14. All mop sinks must be surrounded by 3 feet of tile and wall surfaces must <br /> be tile or fiber reinforced panel (FRP). <br /> 15. Either adequate space (12 inches) or a shield must be provided befinreen the <br /> preparation/hand sink and a preparation table to preclude contamination by <br /> splash. The location of the hand sink, ne�ct to the 3-compartment sink in the <br /> main floor kitchen space, is acceptable if there is a 12 inch gap or the hand <br /> sink is adjacent to the `dirty' side of the 3-compartment sink. <br /> 16. Ensure a sign directing employees to wash hands, hand cleanser, single-use <br /> towels, and a fingernail brush is provided at all hand wash sinks located in food <br /> service, food preparation, and ware washing areas. <br /> 17. Ensure the size of the 3-compartment sink is large enough to accommodate the <br /> largest utensil/equipment that is to be cleaned and sanitized. <br /> 18. Provide hooks or hang-up brackets at the utility sink for the storage of mops and <br /> brooms. <br /> 19. For hot water sanitizing, a minimum of three drying rack spaces is required. The <br /> plan does not describe where in the kitchen the drying racks will be <br /> located. <br /> Storage <br /> 20. Ensure that there is adequate approved NSF shelving for the food service <br /> operation must be provided to ensure that food products, utensils, or single <br /> service articles are stored at least six inches off the floor. After reviewing your <br /> menu and estimated maximum capacity for children, additional dry storage <br />