HomeMy WebLinkAboutRe: remodel � Hennepin County Human Services Department
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i,� Public Health Protection Epidemiology:(952)351-5230
� Epidemiology and Environmentai Health Environmental Health:(952)351-5200
� 1011 South First Street,Suite 215 FAX:(952)351-5222
Hopkins,MN 55343-9413 www.hennepin.us
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� September 2Q 2006
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Robin Rasmussen
Lund Food Holdings, Inc.
4100 West 50�'Street
Edira, PJIN 55424
Regarding: (Remodel of Rick's Market Navarre to Lunds Foods).
Dear Ms. Rasmussen:
This correspondence is to confirm receipt of the plans covering the conversion of the existing
Rick's Market located in Navarre, Minnesota to a Lunds store.
The submitted plans and specifications appear to be in general conformity with the standards
of Hennepin County Ordinance Number 3 and are approved. Although this plan has been
approved, the following items listed below need to be addressed prior to the start of
construction:
Equipment
1. All food service equipment must meet the applicable standards of construction of the
National Sanitation Foundation (NSF).
2. All primary food preparation surfaces (preparation tables and counters) in the food
service operation must meet NSF standards, such as stainless steel or solid services
like Corian0 and Wilsonart0.
3. Any used or existing equipment must meet the NSF standards, be listed, and
be in "like new" condition.
Equipment Installation
1. All equipment, including millwork cabinets,.must be mounted on casters, six-inch
legs, or sealed to a solid masonry base. Enclosed, unfilled bases are not permitted.
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 prior to installation.
An EqualOpportunity Employer Recycled Paper
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� Page 2 September 20, 2006
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. Ensure a sign directing employees to wash hands, hand cleanser, single-use towels,
and a fingernail brush is provided at all hand wash sinks located in food service, food
preparation, and warewashing areas.
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.
Installations
1. Seal all annular openings around pipes and other conduits that pass through the
walls or floor.
2. All junctures between the wall surface and the edges of attached equipment must be
sealed with approved caulk/sealing compound (e.g. three-compartment sink, hand
sink, etc.).
3. If conduit pipes are provided for the beverage lines, they must extend at least three to
four inches above the finished floor elevation at both ends and the annular opening
befinreen the beverage lines and the conduit pipe sealed with a hard material and
provided with a cleanable finish.
4. All floor-mounted equipment must be sealed in place and properly spaced to allow for
cleaning, mounted on 6-inch legs, or mounted on casters (and installed with flexible
utility connections)to permit removal for cleaning.
5. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place
as to be easily cleanable.
Room Finishes
1. All doors to the outside of the establishment must be self-closing and vermin proof.
2. The walls and ceilings in the food preparation, utensil washing and toilet room areas
must be smooth, durable, non-absorbent, and easily cleanable such as stainless
steel, ceramic tile, or fiberglass reinforced panels (FRP). In areas where paint is
permittable, the finish shall be light in color, smooth, durable, and easily cleanable
(e.g. high gloss enamel).
3. The floors in the food preparation, food storage, utensil washing and toilet rooms
must be of a smooth durable material with an integral coved base at the wall/floor
junctures. Approve flooring surFaces include ceramic tile, quarry tile, and terrazzo.
Tile shall be installed with an epoxy or other water-resistant grout.
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Food Protection
1. Food on display must be protected from potential contamination from coughs,
sneezes, and improper handling through the installation of properly constructed and
installed food shields, the use of packaged food items or other effective means of
protection.
Lighting
1. Install a sufficient number of light fixtures in the food preparation and warewashing
� areas to provide a minimum of 70-foot candles of light at 30 inches off the floor.
Provide at least 30-foot candles of light in storage rooms.
2. Lights over exposed food storage, food preparation, food display facilities, and utensil
cleaning and storage areas must be shielded or shatter-resistant.
Hennepin County Ordinance#24
A sign must be posted at all public entrances to the facility stating "this facility is non-smoking
in its entirety."
Miscellaneous
Obtain all necessary state and local permits.
Submit a plan review fee of$ 259.00
Apply for a food license from Hennepin County to operate a food service
establishment.
This establishment cannot open for business until it has been inspected and
approved. Food deliveries cannot be accepted until this department gives approval.
If you have any questions, feel free to call me at(612) 543-5210.
Thank you for your consideration and cooperation in addressing the items outlined in this
letter. I shall remain available for consultation and review of your facility's construction
progress.
Sincerely,
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Steven M. Bray
Hennepin County Environmentalist
CC: Amanda Buell, Hennepin County Environmentalist
City of Navarre, Building OfFcial