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Home My WebLink AboutRe: Henn Co/submitted plans R � �! ' Hennepin County Human Services Department _ _ __ _ ___ _ . __-- -__ __ _ �, _ � ___ __ _ _ _ __. Public Health Protection Epidemiology:(612)-543-5230 ''�� Epidemiology and Environmental Health Environmental Health:(612)-543-5200 1011 South First Street,Suite 215 FAX:(952)-351-5222 Hopkins,MN 55343-9413 www.co.hennepin.mn.us RECEIVED ,1une 17, 2010 JUN 21 ZO�� APPROVED _X�(_ CITY OF ORONO Barry Tanner 144 Norman Ridge Drive Bloomington, Minnesota 55437 Regarding: Navarre Lanes, 3435 Shoreline Drive, Orono, Minnesota 55391 Dear Mr. Tanner: The submitted plans and specifications appear to be in general conformity with the standards of Hennepin County Ordinance Number 3 and Minnesota Rules, Chapter 4626. These plans are now approved. Although this plan has been approved, the fo�lowing items listed below need to be addressed prior to the start of construction: • It is understood that all the food will be served on disposable plates and cups with disposable eating utensils. Equipment 1. Ensure that all food service equipment meets the applicable standards of construction of the National Sanitation Foundation (NSF). Only NSF, UL-Sanitation or ETL-Sanitation listed equipment that bears one of the following marks is allowed: ,,,.u,4 HSF �� s�� "+'�".`° SAN ITt�TIOtJ '�nox�` plSi�;hN$1 2. Provide equipment manufacturer's specification sheets for the following pieces of food service equipment: Storage shelving for the Store room. Wall shelving in the kitchen. An Equa�OpporCunity Employer Recyc;ed Paper � Page 2 � Navarre Lanes ORO June 17,2010 3. The interior and exterior of exposed wood areas of the custom fabricated cabinets must be covered with a commercial-grade pressure-applied laminated plastic. Any cutouts into cabinetry must be properly finished with plastic laminate, melamine, or grommet, no caulk or painted finishes. 4. Ensure that there is sufficient refrigeration is to hold all readily perishable food products at 41° F or less. 5. Where will the beer bottles be kept? They may not be stored in the deli unit in the kitchen. Provide an additional refrigerator (and spec sheet) and where it will be , located. One suggestion would be to replace the table being used to hold the pop machine with a single door under counter refrigerator. This would keep the beverages all in one place. 6. Provide the location of the ice maker. One suggestion would be to provide a pop dispenser with an ice maker above it. 7. Provide spec�cations on a NSF approved water heater that can provide an adequate amount of hot water during peak hot water use periods. 8. Ensure that all equipment is mounted on casters, six-inch legs, or sealed to a solid masonry base. Ideally all equipment that can be mounted on casters should be. Plumbing 9. Ensure that a licensed plumber installs all plumbing according to the Minnesota Plumbing Code. In addition, plumbing plans must be submitted to the Minnesota Department of Labor and tndustry plumbing inspection program for review and approval prior to installation. 10. Provide an approved pressure-type backflow preventer on the post-mix beverage system upstream from the control valve on the carbonator (water line to the carbonator). 11. No hose can be attached to a faucet that is not equipped with a backflow prevention device. Sinks 12. Provide a preparation sink with a drain board. 13. Provide splash shields on both sides of the hand sink and the preparation sink to preclude contamination by splash. / 1 Page 3 NavaRe Lanes ORO June 17,2010 14. 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 ware washing areas. 15. Employee hand washing sinks must be conveniently located in all food preparation and utensil washing areas. Ideally the hand sink should be moved between the ware washing sink and the prep table. 16. Ensure that the size of the compartments of the ware washing sink are large enough to accommodate the largest utensil/equipment that is to be cleaned and sanitized. 17. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms. Storage 18. 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. 19. Provide the drawing for the storage area showing the layout of the shelving. 20. Provide the location for storage of employees' personal belongings that is separate form food, clean equipment, and single service supplies. Employee lockers must be wall mounted or on six-inch legs. 21. Provide the location of a separate storage area that is not adjacent to or above food or food service items for cleaning chemicals. 22. Provide additional wall shelving over table#9. Installations 23. Seal all annular openings around pipes and other conduits that pass through the walls or floor. 24. All junctures befinreen 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.). 25. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place as to be easily cleanable. 1 Page 4 � Navarre Lanes ORO June 17,2010 Room Finishes 26. Ensure that the toilet rooms have self-closing doors, adequate ventilation, hand cleanser, single use towels or hand drying devices, tissue paper and covered waste paper receptacles. 27. All doors to the outside of the establishment must be self-closing and vermin proof. Provide door sweeps and weather stripping to all exterior doors. 28. Provide a finish schedule for the storage area, and the ice maker area if it is separate from the soda machine. 29. The flopr� in th� 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. If the terrazzo floor is kept, stainless steel base cove may be installed. 30. Ensure that the outside garbage and refuse containers, including compactors, are stored on a smooth and non-absorbent surface. Food Protection 31. 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. 32. Suitable utensils (e.g. tongs, ladles, spatulas, scoops, single service papers, etc.) must be provided. Befinreen uses of food dispensing, utensils must be stored in an appropriate manner. BARE HAND CONTACT OF READY TO EAT FOOD IS PROHIBITED. Lighting 33. Ensure that there is a sufficient number of light fixtures in the food preparation and ware washing 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. 34. Ensure that the lights over exposed food storage, food preparation, food display facilities, and utensil cleaning and storage areas must be shielded or shatter- resistant. i 1 Page 5 Navarre Lanes ORO June 17,2010 Minnesota Clean Indoor Air Act(MCIAA) Freedom to Breathe 31. A sign must be posted at all public entrances to the facility stating that"No Smoking Miscellaneous 32. Obtain all necessary state and local permits. 33. At least one employee of this establishment must be on site at all times who is certified through an approved food handlers' course, such as"ServSafe." 34. Please notify me at 612-990-9259, prior to completion so a construction inspection may be scheduled. 35. An invoice will arrive for you to apply for a food license from Hennepin County to operate a food service establishment. This invoice and application must be completed prior to the final inspection. 36. This facility may not be constructed, remodeled or converted except in accordance with the plans and specifications as they are now approved by this Department. Please contact me for any proposed changes or additions. 37. This establishment cannot open for business until it has been inspected and approved. 38. Food deliveries cannot be accepted until this department gives approval. A COPY OF THIS LETTER MUST ALWAYS BE ON THE JOB SITE AND BE READILY ACCESSIBLE TO THE GENERAL CONTRACTOR. 1 Page 6 � Navarre Lanes ORO June 17,2010 Please respond in writinq and submit any changes to the plan and all additional required information as soon as possible. If you have any questions, feel free to call me at 612-543- 5213. 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, ` � ��l . vv� �-W� � Joseph W. Jurusik Hennepin County Senior Environmentalist CC: Pam Foster, Hennepin County Environmentalist Duane Hudson, Supervisor, Hennepin County Environmental Health Lyle Oman, City of Orono Building Official