Re: food service - Laserfiche WebLink

Home Browse Search

. / • Page 2 January 14,2002 VentilatioNEquipment Installation 1. he hood and canopy construction must meet the appiicable standards of the ational Sanitation Foundation, the Uniform Mechanical Code, and the amended Minnesota Building Code covering commercial kitchen ventilation systems. 2.;� 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. Plumbing 1. A licensed plumber shall install all plumbing according to the Minnesota Plumbing Code. In addition, plumbing plans must be submitted to the Minnesota Department of - Health for review and approval before installation. . 2. Check with the local municipality for their regulations regarding grease trap requirements. If a grease trap is installed, the lid should be mounted flush with the floor and it shall be accessible for cleaning. Sinks 1. - Either adequate space (12 inches) or a shield must be provided between the hand sink and coffee maker to preclude contamination by splash. 2. The size of the compartments of the three-compartment utensil-washing sink must be large enough to accommodate the largest utensil/equipment that is to be cleaned and sanitized. 3. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms. Storage 1. Adequate approved NSF shelving for the food service operation must be provided to ensure that food products, utensils, or single service articles are stored at least six inches off the floor. 2. Provide an area for storage of employees' personal belongings that is separate form food, clean equipment, and single service supplies. Employee lockers, if used, must be wall mounted or on six-inch legs. 3. Provide a separate storage area that is not adjacent to or above food or food service items for cleaning chemicals. 4. Is there a remote storage area for food products and related supplies?