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Page 2 <br /> 4 <br /> 2. Provide equipment manufacturer's specification sheets for the following pieces of <br /> food service equipment: hot dog steamer and mechanical hot holding <br /> equipment to be used for pizza. <br /> 3. All primary food preparation surfaces (preparation tables and counters) in the food <br /> service operation must meet NSF standards, such as stainless steel or solid <br /> surfaces. <br /> 4. Ensure the interior and exterior areas of the custom fabricated cabinets must be <br /> covered with a commercial-grade pressure-applied laminated plastic. Any cutouts <br /> into cabinetry must be properly finished with plastic laminate, melamine, or <br /> grommet, no caulk or painted finishes. <br /> 5. Provide sufficient refrigeration to hold all readily perishable food products at 41° F <br /> or less. Many commercial beverage coolers are not NSF standard 7 approved <br /> which would allow for unpackaged food products (unpackaged is defined as <br /> a package where the manufacturer seal has been broken). Provide detailed <br /> information on which cooler is approved for unpackaged food. If both <br /> beverage coolers are not approved for unpackaged food, an approved <br /> refrigeration unit must be provided. <br /> 6. Provide specifications on a NSF/ANSI approved water heater that can <br /> provide an adequate amount of hot water during peak hot water use periods. <br /> Equipment Installation <br /> 7. Ensure all equipment and cabinets are mounted on casters, six-inch legs, or <br /> sealed to a solid masonry base. Enclosed, unfilled bases are not permitted. <br /> Plumbing <br /> 8. A licensed plumber shall install all plumbing according to the Minnesota Plumbing <br /> Code. In addition, plumbing plans must be submitted to the Minnesota Department <br /> of Labor and Industry (Plumbing and Engineering Unit, 443 Lafayette Road North, <br /> St. Paul, MN 55155-4343) plumbing inspection program for review and approval <br /> prior to installation. <br /> 9. No hose can be attached to a faucet that is not equipped with a backflow <br /> prevention device. <br /> 10. Provide an adequate number of floor drains or floor sinks that are easily accessible <br /> for cleaning. There must be a tell-tale floor drain installed under the 3- <br /> compartment sink. The plans do not show a floor drain in this area. <br /> 11. Check with the local municipality for their regulations regarding grease trap <br /> requirements. If a grease trap is required, the lid should be mounted flush with the <br /> floor and it shall be accessible for cleaning. <br /> 12. Hand sinks, preparation sinks, and three-compartment sinks must be directly <br /> wasted. Please refer to the MN Plumbing Code. <br /> An Equal Opportunity Employer Recycled Paper <br />