HomeMy WebLinkAboutRe: Henn Co re plans � Hennepin County Human Services and Public Health Department
. . � Public Health Protection
Epidemiology and Environmental Health Epidemiology: (612) 543-5230
1011 South First Street, Suite 215 Environmental Health: (612) 543-5200
Hopkins, MN 55343-9413 FAX: (952) 351-5222
December 15,2014
APPROVED
WITH CONDITIONS
James Anderst
Orono Liquors
3386 Shoreline Drive
Orono, MN 55391
Regarding: Graze, 3386 Shoreline Drive, Orono, MN
Dear Sir or Madam:
This correspondence is to confirm receipt of the plans covering Graze located at 3386
Shoreline Dr., Navarre, Minnesota.
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 during construction. Items in
bold require a change of plan or other specific action.
THIS APPROVAL APPLIES ONLY TO THE REVISED PLAN RECEIVED OCTOBER 21,
2014. IF THE LOWER LEVEL BAR IS BUILT, A NEW PLAN IS REQUIRED AND MUST
BE APPROVED PRIOR TO CONSTRUCTION.
Plan
1. Provide additional food preparation space. At a minimum, add a small rolling
prep table.
2. Provide additional refrigeration at the cooking line. A refrigerated stand for the
grill is recommended.
3. All dry storage for this location or shared with The NaITows must be finished
with approved walls (minimum painted sheetrock), floor (minimum VCT and
vinyl basecove)and finished ceiling.
4. Kitchen surfaces must meet Food Code and Hennepin County Ordinance 3.
5. Provide approved surfaces from the walk-in cooler to the prep area.
• Page 2 December 17,2014
Equipment
6. All food service equipment must meet the applicable standards of construction of the
National Sanitation Foundation (NSF). Only NSF-, UL-Sanitation-, ETL-Sanitation-
OR CSA-Sanitation-listed equipment is allowed.
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7. Provide equipment manufacturer's spec�cation sheets for the following pieces of
food service equipment: #26 tea brewer, #27 coffeemaker, #36 dump sink, #75
soda system. I am assuming the shelves - #38 and #66 are the same as
previously submitted sheets. If not,submit them as well.
8. Provide the shop drawings for the following custom fabricated items: #8 hood, #12
pass over shelf, #30 bar die and top, #39 back bar cabinet and top, #54 hood,
and #69 work table. All custom fabricated foodservice equipment must be
manufactured to NSF standards by an NSF-listed fabricator.
9. The interior and exterior of exposed wood areas of the custom fabricated cabinets
must be covered with a commercial�rade pressure-applied laminated plastic. Any
cutouts into cabinetry must be properly finished with plastic laminate, melamine, or
grommet, no caulk or painted finishes. All surfaces on the working side of the bar
must meet these requirements.
10. Provide sufficient refrigeration is to hold all readily perishable food products at
41° F or less.See above about additional refrigeration on the cooking line.
11. All refrigerated preparation tables must meet the April 1998, NSF standard 7 criteria.
12. Provide specifications on a NSF approved water heater that can provide an
adequate amount of hot water during peak hot water use periods. The water
heater must be NSF-or NSF/ANSI-listed.
13. 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 used.
Ventilation/Equipment Installation
14. 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.
Small undercounter dishwashers may be installed on skids for ease in movement for
cleaning.
15. 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.
16. If bar glasses are hung above the customer counter, approved shielding is required to
protect the glassware.
!
• Page 3 December 17,2014
Plumbing
17. 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
Labor and Industry, Plumbing and Engineering Unit, 443 Lafayette Road North, St.
Paul, MN 55155-4343 or a municipality with the delegated plumbing inspection
program for review and approval prior to installation.
Sinks
18. Employee hand washing sinks must be conveniently located in all food preparation,
food dispensing, and utensil washing areas. Provide an additional hand sink at the
cooking line by or in work table #13. Provide a hand sink convenient for
servers to wash hands. They can use #18 and #31 if that is not a procedural
problem.
19. Either adequate space (12 inches) or a shield must be provided between the
preparation/hand sink and a preparation table to preclude contamination by
splash.
20. Ensure a sign directing employees to wash hands, hand cleanser, single-use towels,
and a fingemail brush is provided at all hand wash sinks located in food service, food
preparation, and warewashing areas.
21. Provide hooks or hang-up brackets at the utility sink for the storage of mops and
brooms.
22. 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
23. 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.
24. Provide an area 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.
25. 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 zinc-
plated shelving without an approved factory applied hard-baked protective coating is
not approved for this purpose.
26. Provide a separate storage area that is not adjacent to or above food or food senrice
items for cleaning chemicals.
Installations
27. Seal all annular openings around pipes and other conduits that pass through the
walls or floor.
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• Page 4 December 17,2014
28. 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.).
29. 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
between the beverage lines and the conduit pipe sealed with a hard material and
provided with a cleanable finish.
30. 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.
Provide casters or 6-inch legs on item#40,the backbar cooler.
31. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place
as to be easily cleanable.
Room Finishes
32. 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.
33. All doors to the outside of the establishment must be self-closing and vermin proof.
34. 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).
35. 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. Approved flooring surFaces include ceramic tile, quarry
tile, and terrazzo. Tile shall be installed with an epoxy or other water-resistant
grout
36. The floor in and about three foot peripheral area of the salad bar, bufFet table,
or bar must be smooth, easily cleanable, and non-absorbent Carpeting does
not meet these criteria and is unacceptable. Provide a transition strip between
difFerent floor coverings(example: quarry tile to carpet).
37. Perforated or fissured drop lay-in ceiling panels are not acceptable. Provide
durable,washable ceiling panels,such as vinyl-clad panels.
38. Outside garbage and refuse containers, including compactors, must be stored on a
smooth and non-absorbent surface.
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• Page 5 December 17,2014
Lighting
39. 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.
40. Lights over exposed food storage, food preparation,food display facilities, and
utensil cleaning and storage areas must be shielded or shatter-resistant,
41. Provide shielded, underbar lighting over bar sinks and ice bins.
Hennepin County Ordinance 24
42. A NO SMOKING sign must be posted at all public entrances to the facility.
Miscellaneous
43. Obtain all necessary state and local permits
44. At least one employee of this establishment must be a Cert'rfied Food Manager. In
addition, at all times the foodservice is operating there must be a designated person
in charge who can demonstrate knowledge of food safety by having passes an
approved exam, such as the "ServSafe" test, or by other means approved by
Hennepin County Environmental Health.
45. An application for a food license from Hennepin County along with
invoices for the remainder of the plan review fees and the 2014 will
arrive shortly. The completed application and the invoices must be
submitted and paid prior to scheduling a final inspection.
This facility may not be constructed, remodeled or converted except in accordance
with the plans and specifications as approved by this Departrnent. Please contact me
for any proposed changes or additions.
This establishment cannot open for business until it has been inspected and
approved. Food deliveries cannot be accepted until this department gives approval.
Call to schedule construction inspections when the completion date is known.
Please submit any changes to the plan and all additional required information as soon
as possible. Please provide a written response to all items in this letter. Where
changes are required, submit a revised plan, specification sheet or shop drawing. All
requirements must be met before construction inspections can be scheduled. If you
have any questions,feel free to call me at(612)543-5209.
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� Page 6 December 17,2014
COPY OF THIS LETTER MUST ALWAYS BE ON THE JOB SITE AND BE
READILY ACCESSIBLE TO THE GENERAL CONTRACTOR.
Sincerely,
.�./.�i d�r �
Debra M.Anderson
Hennepin County Senior Environmentalist
CC: Jessica Childs, Hennepin County Environmentalist
Lyle Oman, Orono Building Official
• Hennepin County Human Services and Public Health Department
_ __
. � Public Health Protection
Epidemiology and Environmental Health Epidemiology: (612) 543-5230
1011 South First Street, Suite 215 Environmental Health: (612) 543-5200
Hopkins, MN 55343-9413 FAX: (952) 351-5222
August 11, 2014 �
NOT APPROVED
James Anderst
Orono Liquors
3386 Shoreline Drive
Wayzata, MN 55391
Regarding: Olives, 3386 Shoreline Drive, Navarre, MN 55391
Dear Mr.Anderst:
On June 14, 2014, we received a partial plan for the above establishment. We have been
holding the plan awaiting the other required elements as listed on the plan review application.
To date we have received a set of drawings and a plan review application. We have not
received the menu, the finish schedule, the mechanical, plumbing, and electrical plans, or the
equipment specification sheets. As stated on the plan review application,the plan review
process will not begin until all required documentation is received. However, I did take
a look at the pieces of the plan we have on hand, and to save time will list other issues which
will prevent plan approval when the completed plan is received.
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. Items in bold require action at this time, but all requirements
must be met
Plan
1. The plan is not complete. Submit the following: the menu, the flnish schedule,
the plumbing plan,the mechanical plan,and a reflected ceiling plan.
2. Please clarify the relationship to The Narrows. From the plan they appear to be
connected.
3. The plan contains minimal prep space and what there is, is taken up by
equipment The refrigeration appears inadequate for food and beer. The dry
storage space is inadequate.
Equipment
4. All food service equipment must meet the applicable standards of construction of the
National Sanitation Foundation (NSF). Only NSF-, UL-Sanitation-, ETL-Sanitation-
OR CSA-Sanitation-listed equipment is allowed.
• Page 2 August 11,2014
5. Provide equipment manufacturer's specification sheets for the following
pieces of food service equipment: ALL equipment. There is a statement on the
plan application "will drop off pics." Nothing has been received.
6. Provide the shop drawings for the following custom fabricated items: all custom
equipment. All custom fabricated foodservice equipment must be manufactured to
NSF standards by an NSF-listed fabricator.
7. All primary food preparation surfaces (preparation tables and counters) in the food
service operation must meet NSF standards, such as stainless steel or solid surfaces,
like CorianO and quartz, like Cambria.0
8. 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.
9. Provide sufficient refrigeration is to hold all readily perishable food products at 41° F
or less.
10. All refrigerated preparation tables must meet the April 1998, NSF standard 7 criteria.
11. Provide specifications on a NSF approved water heater that can provide an
adequate amount of hot water during peak hot water use periods. The water
heater must be NSF-or NSF/ANSI-listed.
12. Any used or existing equipment must meet the NSF standards, be listed, and
be in "like new" condition. Please indicate if any of the equipment is existing
or used.
Ventilation/Equipment Installation
13. 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.
Small undercounter dishwashers may be installed on skids for ease in movement for
cleaning.
14. All heating appliances that generate excessive heat, grease, vapors, condensation,
odors, or fumes must be situated beneath a mechanical exhaust hood.
15. 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.
16. 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.
17. If bar glasses are hung above the customer counter, approved shielding is required to
protect the glassware.
Plumbing
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• Page 3 August 11,2014
18. 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
Labor and Industry, Plumbing and Engineering Unit, 443 Lafayette Road North, St.
Paul, MN 55155-4343 or a municipality with the delegated plumbing inspection
program for review and approval prior to installation.
19. 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
20. Either adequate space (12 inches) or a shield must be provided between the
preparation/hand sink and a preparation table to preclude contamination by
splash.
21. The plans and specifications did not depict a ufility service sink. Provide a
mop sink for proper disposal of mop water.
22. 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
23. 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.
24. Provide an area 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.
25. The food storage shelving used in the walk-in refrigerators must be NSF
approved stainless steel, factory pre-coated epoxy or Metroseal�for example.
Chrome or zinc-plated shelving without an approved factory applied hard-
baked protective coating is not approved for this purpose.
26. Provide a separate storage area that is not adjacent to or above food or food
service items for cleaning chemicals.
27. Is there a remote storage area?
Room Finishes
28. 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).
29. 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
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• Page 4 August 11,2014
junctures. Approved flooring surfaces include ceramic tile, quarry tile, and terrazzo.
Tile shall be installed with an epoxy or other water-resistant grout.
30. The floor in and about three foot peripheral area of the salad bar, buffet table, or bar
must be smooth, easily cleanable, and non-absorbent. Carpeting does not meet
these criteria and is unacceptable. Provide a transition strip between different floor
coverings(example: quarry tile to carpet).
31. Perforated or fissured drop lay-in ceiling panels are not acceptable. Provide durable,
washable ceiling panels, such as vinyl-clad panels.
32. Outside garbage and refuse containers, including compactors, must be stored on a
smooth and non-absorbent surFace.
Lighting
33. 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.
34. Lights over exposed food storage, food preparation, food display facilities, and utensil
cleaning and storage areas must be shielded or shatter-resistant.
35. Provide shielded, underbar lighting over bar sinks and ice bins.
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)543-5209.
Sincerely,
��� � �
Debra M.Anderson
Hennepin County Senior Environmentalist
CC: Sarah Savengseuksa, Hennepin County Environmentalist
Steve Bray, Hennepin County Senior Environmentalist
Lyle Oman, Orono Building OfFcial