The URL can be used to link to this page

Home My WebLink AboutRe: from Henn Co re: remodeling project ; � � _ . Henne in Count p Y An E4ual Oh�h'E'+��'�' April , " NOT APPROVED XX ._��.� Jim &Cindy Norin, Owners ��,� Narrows Saloon � ��`�� 1 � � � � 3380 Shoreline Drive ` �� y0 Orono, MN 55323 GiC� U� Regarding: (Kitchen and basement food storage remodel at Narrows Saloon, � Orono, MN) Dear Owners: This correspondence is to confirm receipt of the plans covering the proposed remodeling of the kitchen and storage areas of the Narrows Saloon located at 3380 Shoreline Drive in Orono, Minnesota. The plans as submitted do not meet all the requirements of Hennepin County Ordinance Number 3 and are not approved. The following issues must be resolved before this plan will be approved: Submit the enclosed plan review application form along with the required plan review application fee of$372.00 made payable to the Hennepin County Treasurer. Equipment 1. All food service equipment must meet the applicable standards of construction of the National Sanitation Foundation (NSF). Onfy NSF, UL-Sanitation or ETL-Sanitation listed equipment is allowed. 2. Provide equipment manufacturer's specification sheets for the following pieces of food service.equipment: Item#8, Salad Preparation Refrigerator. 3. Provide the shop drawings, specification sheets, or other information for the following food service equipment or custom fabricated items: Dish machine, clean and soiled dish tables, food preparation sink, all kitchen work tables, salad station, overshelf,walk-in beer keg cooler,dry foods storage shelving. 4. All primary food preparation surfaces (preparation tables and counters) in the food service operafion must meet NSF standards, such as stainless steel or solid services like Corian0 and Wilsonart0. Community Health Department Epidemiology and Environmental Health Re�ycl�d Pape� 1011 South First Street, Suite 215 Hopkins, MN 55343-9413 Epidemiology (612) 930-2729 Environmental Health(612) 930-2770 FAX:(612) 930-2782 • Page 2 April 6,2000 5. 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. 6. Provide sufficient refrigeration is to hold all readily perishable food products at 41° F or less. , 7. All refrigerated preparation tables must meet the April 1998, NSF standard 7 criteria. 8. Any used or existing equipment must meet the NSF standards, be listed, and be in "like nev►/'condition. Please indicate if any of the equipment is existing or useci. Ventilation/Equipment Installation 1. All equipment, including millwork cabinets, must be mounted on casters, six-inch legs, or sealed to a solid masonry base. 2. All heating appliances that generate excessive heat, grease, vapors, condensation, odors, or fumes must be situated beneath a mechanical exhaust hood. 3. The hood and canopy construction must meet the applicable standards of the National Sanitation Foundation, the Uniform Mechanical Code, and the amended Minnesota Building Code covering commercial kitchen ventilation systems. 4. 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 or a municipality with the delegated plumbing inspection program for review and approval prior to installation. 2. Provide an approved pressure-iype backFlow preventer on the post-mix beverage system upstream from the control valve on the carbonator (water line to the carbonator) is required. 3. Provide an adequate number of floor drains or floor sinks that are easily accessible for cleaning. 4. 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. Raw fruits and vegetables that will be cut or combined with other ingredients, or otherwise processed must be cleaned with water before being used. Provide a separate food preparation sink with drain boards. Employee hand sinks, utility sinks, or utensil cleaning sinks are not considered acceptable for use as a food preparation sink. • Page 3 April 6,2000 2. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms. 3. For hot water sanitizing, a minimum of three drying rack spaces is required. For chemical sanitizing, a minimum space for five dish racks is required. 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 in both the kitchen and basement storage areas. . 2. Provide an area for storage of employees' personal belongings that is separate form food, clean equipment, and single senrice supplies. Employee lockers must be wall mounted or on six-inch legs. 3. The food storage shelving used in the walk-in refrigerators must be NSF approved stainless steel,factory pre-coated epoxy or Metroseal0 for example. Chrome or zino- plated shelving without an approved factory apptied hard-baked protective coating is not approved for this purpose. 4. Provide a separate storage area that is not adjacent to or above food or food service items for cleaning chemicals. Installations 1. Seal all annular openings around pipes and other conduits that pass through the walls or floor. 2. 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.). 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. Toilet rooms must have self-closing doors, adequate ventilation, hand cleanser, single use towels or hand drying devices, tissue paper and covered waste paper receptacles. • Page 4 April 6,2000 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 coior, smooth, durable, and easily cleanable (e.g. high gloss enamel). 3. The floors in the toilet roqms 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. A minimum of commercial grade vinyl composition file with vinyl base is required in the basement dry foods storage area. , 4. Provide durable, washable ceiling panels, such as vinyl-clad panels in the basement food storage area. 5. Outside garbage and refuse containers, including oompactors, must be stored on a smooth and non-absorbent surface. Lighting 1. Provide at least 20 foot candles of light in the basement 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. Minnesota Clean Indoor Air Act(MCIAA) A sign must be posted at all public entrances to the facility stating that"smoking is prohibited except in designated areas"or"this facility is non-smoking in its entirety." A minimum of 30% of the seating capacity in the establishment must be provided for non-smokers. This area must be separated from the smoking permitted area either. A. a four foot wide buffer zone, B. a physical barrier fifty-six inches in height, C. six complete air changes per hour in the room. No smoking and smoking permitted signs must be posted in these areas unless a host or hostess conducts all seating. Miscellaneous Provide a complete menu of the food items served. Obtain all necessary state and local permits. At least one employee of this establishment must be certified through an approved food handlers' course, such as"ServSafe." The remodeled portion of this retail food facility cannot open for business until it has been inspected and approved. • Page 5 April 6,2000 Please 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)930-2770. Thank you for your consideration and cooperation in addressing the items ou�ined in this letter. I shall remain available for consultation and review of your faciiity's construction progress. Sincerely, r Steven M. Bray Hennepin County Environmentalist CC: Lynn Moore, Hennepin County Environmentalist City of Orono, Building Official Enclosure