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Home My WebLink AboutRe: Henn Co on plans - 1998 � . � Henne in Count e.� p v �-:,�'�; An Equal Opportuniry Employer ^� r-,`�; ��F;.��=� October 2, 1998 � `�� V��;� 0 5 �g9a Tim Johnson - _-�="�� , b•y' t,;i� t.W,��.d%� �. 700 Spring Hill Road -'`` Orono, MN 55391 Dear Mr. Johnson: This correspondence is to confirm receipt of the plans covering the Spring Hill Golf Club located in Orono. This plan is not approved until the following items listed below are addressed: Equipment 1. All food service equipment must meet the applicable Standards of Construction of the National Sanitation Foundation (NSF). The following pieces of equipment could not be located in current NSF listing: #5 Nordic Beer System. Only NSF, UL or ETL listed equipment shall be allowed. 2. Provide cut sheets for the following pieces of equipment: 9, 10, 29, 44, 47, 62, 63 and the water heater. 3. Provide the shop drawings for the following custom fabricated items: 1, 11, 16, 37, 45,49, 52. 4. Any existing equipment must meet NSF standards and be in a "like new" condition: 22, 25, 26, 40. Plumbing 1. All plumbing (septic and well information too) must be installed according to the Minnesota Plumbing Code and by a I;�nsed plumber. !n addition, plumbing plans must be submitted to the Minnesota Department of Health for review and approval prior to installation. 2. Will post-mix soda be used? Where will it be located? If post-mix beverage system is provided,an approved pressure type badc flow preventer upstream from the control valve on the carbonator(water line to the carbonator) is required. 3. Provide an adequate number of floor drains that are easily accessible for cleaning. Need to provide floor drains in the bathrooms. Community Health Department Epidemiology and Environmental Health Recycled Paper 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 October 2, 1998 4. �II there be a grease trap and where will it be located? Check with the local muniapality for their regulations. If a grease trap is installed, the lid should be mounted flush with the floor and it shall be acxessible for cleaning. Sinks 1. Either adequate space or a shield must be provided befinreen the hand sink and preparation table/storage shelving to predude contamination by splash. 2. Ensure hand cleanser, single-use towels, and a fingemail brush are provided at the hand wash sink located in the food/bar service area. 3. The plans and specification did not depict a utility service sink. Ensure a mop sink is provided in the facility for proper disposal of mop water. , 4. Where will cleaning produds and equipment be stored? Provide hooks or hang-up brackets at the utility sink storage of mops and brooms. Storage 1. Adequate approved NSF or equivalent shelving covering the food senrice operation must be provided to ensure that food products, utensils, or single service artides are stored at least six inches off the floor. 2. Provide an area for storage of employees' personal belongings that is separate form food, dean equipment,and single service supplies. Installations 1. All annular openings around pipes and other conduits where they pass through the walls and floor must be sealed(caulked). . 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. Room Finishes 1. Provide a finish schedule for walls, ceilings, and floors for the kitchen, bar, storage areas,and bathrooms. 2. Toilet rooms must be provided with seff-closing doors, adequate ventilation, hand cleanser, single use towels or hand drying devices, fissue paper and waste paper receptacles. Toilet rooms used be women shall have at teast one covered waste receptade. 3. All doors to the outside of the establishment must be self-closing and vermin proof. • . • Page 3 October 2, 1998 4. Where will the garbage and refuse be stored befinreen collection times. Outside garbage and refuse containers, including compactors, must be stored on a smooth and non-absorbent surface. Food Protection 1. Provide a complete menu. Thermometers must be provided in all coolers, freezers, and hot holding units where potentially hazardous food is stored, and must be located in an area that is representative of the true air temperature. All refrigeration units shall hold food at 40° F or less. All freezer units shall hold food at 0° F or less. Lighting 1. Provide a lighting plan. 2. Install a sufficient number of light fixtunes 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. Light fixtures in the bar area must be capable of providing 70-foot candles for cleaning purposes. 3. 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) 1. A sign must be posted at all public entrances to the facility stating that smoking is prohibited except in designated areas. 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. 2. No smoking and smoking permitted signs must be posted in these areas. Miscellaneous. Obtain all necessary state and local permits. At least one employee of this establishment must be cert�ed through an approved food handlers'course such as"ServSafe." Sincerely, � /�� -�"`l Lynn A. Moore Hennepin County Environmentalist CC: Steven Bray and Chad Westom, Hennepin County Environmentalist City of Orono, Building Official Kevin LaMere, Landmark Dick Heise,HRMA ' � � Henne in �ount p Y �n Equal Opportunity Employer November 9, 1998 �� 0 �99� Tim Johnson - �``�'�� 700 Spring Hill Road Orono, MN 55391 Dear Mr. Johnson: � This correspondence is to confirm receipt of the October 19, 1998 letter from Jay Fasteen regarding the Spring Hill Golf Club located in Orono. This plan is now approved, but the following items listed below still need to be addressed prior to scheduling an opening inspection or issuing a food license: Equipment 1. The item #5 Nordic Beer System, is not NSF, UL or ETL sanitation listed. Is there a listed alternative? 2. Provide cut sheets for the foilowing pieces of equipment: 9, 10, 44, 62, 63 and the water heater. A specification sheet is required for the hot water heater serving the kitchen to ensure that it is NSF and has the capacity to supply the necessary quantity of hot water for the kitchen equipment listed. Storage shelving must meet NSF standards (#44, 62, 63). Items #9 and 10 must be NSF even if supplied by the owners. 3. Provide the shop drawings for the bar (#1). What are the dimensions and surface ma�e�ials? Item #45, the clean dish table appears to be to smal!. Glean dish tables serving hot water dish machines must have storage space for at least three full sized racks. Could a larger self over the dish table be install to support 1 to 2 racks of clean dishes? 4. Any existing equipment must meet NSF standards and be in a "like nev�' condition: 22, 25, 25, 40. If you question the condition of this equipment, arrange a time for me to inspect it prior to opening, so your opening inspection is not delayed by potential problems with used equipment Community Health Department Epi�3emiolug}� and En�•ironmental Health Rzc,�cl�d Paper 10]1 South First Street, Suite ?1� Hopkins, 1ViN >j343-9413 Epidemiole>Ky (612) 930-2729 Environmencal Health (612) 930-2770 FAX:(61Z) 930-Z782 - �► • Page 2 November 9, 1998 Room Finishes 1. Room 107, the Janitor's closet with the mop sink, needs to be provided with quarry tile flooring for a radius of three feet around the sink and a moisture proof finish on the walls around the sink to a height of eight feet (FRP or ceramic tile). Vinyl tile and painted gypsum board is specified. Hooks for hanging wet mop can then be mounted above the sink without causing moisture damage to the wall. 2. The walk-in cooler must have an approved flooring (quarry tile, diamond point stainless steel, or aluminum/galvalume). Sealed concrete is not an acceptable finish for the interior floor of the walk-in. 3. The ceiling in the kitchen and other food p�eparation/dish�rrashing areas must be smooth and easily cleanable. ACT 3 specified for the kitchen must be a non- fissured/washable surface. 4. The dry food storage room #13 and the liquor storage are listed as having concrete walls and floors. The concrete must be sealed as to be easily cleanable and non- porous. A cleanable ceiling is required in storage areas (liquor and food). No ceiling is specified for these areas. No open cases of food supplies are to be stored in this room unless it is finished to quarry tile or vinyi tile flooring and base cove and finished walls such as painted gypsum board. Food Protection I still need a menu. This is a large kitchen for just a soup and sandwich type of lunch menu. Sincerely, , /, G'��cT�-`--- � '�n 2 Lynn A. Moore Hennepin County Environmentalist CC: Steven Bray and Chad Westom, Hennepin Counry Environmentalist City of Orono, Building Official Kevin LaMere, Landmark Dick Heise, HRMA