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Hennepin County Human Services Department
Hennepin
Public Health Protection Epidemiology:(952)351-5230
Epidemiology and Environmental Health Environmental Health:(952)351-5200
1011 South First Street,Suite 215 FAX:(952)351-5222
Hopkins,MN 55343-9413 www.hennepin.us
October 4, 2004
Paul Egertson
McGough Construction Company
2737 Fairview Avenue North
St. Paul, MN 55113
Regarding: (Wayzata Country Club food service plan).
Dear Mr. Egertson:
This correspondence is to confirm receipt of the plans covering the proposed remodeling of
the Wayzata Country Club located at 200 West Wayzata Boulevard 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:
Equipment
1. All food service equipment must meet the applicable standards of construction of the
National Sanitation Foundation (NSF). Only NSF, UL-Sanitation or ETL-Sanitation
listed equipment is allowed.
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 Corian® and Wilsonart®.
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. All refrigerated preparation tables must meet the April 1998, NSF standard 7 criteria.
5. Any used or existing equipment must meet the NSF standards, be listed, and
be in "like new" condition.
An Equal Opportunity Employer Recycled Paper
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Ventilation/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
under cabinets.
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 for review and approval prior to installation.
2. 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) is required.
3. No hose can be attached to a faucet that is not equipped with a backflow prevention
device.
4. If a grease trap is installed, the lid should be mounted flush with the floor and it shall
be accessible for cleaning.
5. Specify the water heaters makes, and model numbers.
Sinks
1. Either adequate space (12 inches) or a shield must be provided between a hand sink
and a preparation table to preclude contamination by splash.
2. 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.
3. The size of the compartments of the three-compartment utensil-washing sink must be
large enough to accommodate the largest utensil/equipment that is to be cleaned and
sanitized.
4. Provide hooks or hang-up brackets at the utility sink for the storage of mops and
brooms.
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• Page 3 October 4, 2004
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.
2. 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.
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. 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.
4. 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 doors, adequate ventilation, hand cleanser, single use towels
or hand drying devices, tissue paper and covered waste paper receptacles.
2. All doors to the outside of the establishment must be self-closing and vermin proof.
3. 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 such as dry food storage areas, the finish shall be light in color, smooth,
durable, and easily cleanable (e.g. high gloss enamel). Specify wall and ceiling
finishes for the patio service station.
4. The floors in the food preparation, food storage, utensil washing, janitorial, 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. Submit
specifications on the proposed fluid applied flooring (FAF); upgrade floors in
rooms' 030 janitorial, 037-men's toilet, 038-women's toilet, 121-storage. Specify
existing or proposed floor finishes in the patio service station, 018-liquor
storage, 107 wait station, 108 wine room, and 111-bar, specify floor finish in
patio service station.
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5. The floor in and about three foot peripheral area of the bars must be smooth, easily
cleanable, and non-absorbent. Provide a transition strip between different floor
coverings (example: quarry tile to carpet).
6. Outside garbage and refuse containers, including compactors, must be stored on a
smooth and non-absorbent surface.
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.
2. Suitable utensils (e.g. tongs, ladles, spatulas, scoops, single service papers, etc.)
must be provided to avoid unnecessary manual handling dispensed food items.
Between uses of food dispensing, utensils must be stored in an appropriate manner.
3. Describe the intended use for the proposed Multivac vacuum packager (Item
#76). Depending upon its intended use, vacuum packaging is subject to
approval of a completed HACCP plan that must be submitted to and approved
by this office.
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 20-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.
3. Provide shielded, underbar lighting over bar sinks and ice bins.
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.
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Miscellaneous
Obtain all necessary state and local permits.
This facility may not be constructed, remodeled or converted except in accordance
with the plans and specifications as approved by this Department. Please contact me
for any proposed changes or additions.
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(952)351-5210.
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,
Steven M. Bray
Hennepin County Envi entalist
CC: Pam Foster, Hennepin County Environmentalist
City of Orono, Building Official
Lynn Moore,Supervising Environmentalist
Steve Carlson, Robert Rippe Associates, Inc.
Collin Pearmund, Head Chef Wayzata Country Club