HomeMy WebLinkAboutPremier Restaurant Equipment Hennepin County Human Services Department
Hennepin - — - --- - — - - - - —
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.hennepin.us
RECEIVED
September 19, 2011 SEP 2 3 2011
CITY OF ORONO
APPROVED XXX_
Todd Olson
Premier Restaurant Equipment
7120 Northland Terrace
Minneapolis, Minnesota 55429
Regarding: Trails of Orono, (Kitchen and Lodging) 875 Wayzata Boulevard, Orono,
Minnesota 55391
Dear Mr. Olson:
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 following items
listed below need to be addressed prior to the start of construction:
• The Memory Care Activity Kitchen and the kitchen in the Club room may not be used
for "provided food service" or food holding. The kitchen cabinets and refrigerators in
these locations can not have food left in them from event to event. Food must be
brought in prior to the event and then completely removed at the end of the event.
Common shared foods (i.e. flour, milk cereal etc.) and condiments (ketchup, sugar
etc.) may not be stored in these areas.
• The laundry that will be used by staff to wash linens must have vinyl tile with a vinyl
base (not sheet vinyl), smooth ceilings, and epoxy painted walls.
An Equal Opportunity Employer Recycled Paper
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Orono Senior Housing
September 19, 2011
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 bearing one of the following marks is allowed.
Co
ry C10)
a SAN rTAT1ON
NSP,ANSI
2. Provide equipment manufacturer's specification sheets for the following pieces of
food service equipment: #44; 47; 49; 51 —54 and 56.
3. Provide a dump station/table for the deep fat fryer.
4. Provide the shop drawings for the following custom fabricated items: #32; 41; 45; 48
and 55.
5. Ensure that the interior and exterior of exposed wood areas of the custom fabricated
cabinets are 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 specifications on a NSF approved water heater that can provide an adequate
amount of hot water during peak hot water use periods. Fill out the water heater
work sheet included with this letter and return it.
7. It is assumed that the equipment proposed is new, if not please indicate the used
items. If there is used equipment, it must meet the NSF standards, be listed, and be
in "like new" condition.
Ventilation/Equipment Installation
8. All equipment, including millwork cabinets (at the continental breakfast bar), must be
mounted on casters, six-inch legs, or sealed to a solid masonry base. Enclosed,
unfilled bases are not permitted. Ideally this would include the Memory Care
Kitchenette.
9. Ensure that all heating appliances that generate excessive heat, grease, vapors,
condensation, odors, or fumes are completely situated beneath a mechanical
exhaust hood with a 6 inch over hang on all sides.
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September 19, 2011
10. Ensure that the sheets of stainless steel on the wall behind the grease producing
equipment are properly installed from the bottom of the hood to the top of the floor
base cove.
Plumbing
11. No hose can be attached to a faucet that is not equipped with a backflow prevention
device.
12. Provide an adequate number of floor drains or floor sinks that are easily accessible
for cleaning.
13. Check with the City of Orono Building Department for their regulations regarding
grease trap requirements. It is fairly certain that a grease trap will need to be
installed. If so the grease trap lid should be mounted flush with the floor and it shall
be accessible for cleaning.
Sinks
14. Ensure that there is either adequate space (12 inches) or a shield be provided
between hand sinks and adjacent equipment, preparation table/prep sink, shelving
etc. to preclude contamination by splash.
15. Ideally a sign directing employees to wash hands would be provided at all hand wash
sinks located in the restrooms, food service, food preparation, and ware washing
areas.
16. Hand cleanser, single-use towels, and a fingernail brush are required at all hand
sinks in the food service, food preparation and ware washing areas.
17. Employee hand washing sinks must be conveniently located in all food preparation,
food dispensing and utensil washing areas. Provide a hand sink in the Beverage
Area.
18. Ensure that the sizes of the compartments of the 3 bin sink are large enough to
accommodate the largest utensil/equipment that is to be cleaned and sanitized.
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September 19, 2011
Storage
19. Ensure that there is adequate approved NSF shelving to ensure that all food
products, utensils, or single service articles are stored at least six inches off the floor.
Nothing may be stored on the floor.
Installations
20. Seal all annular openings around pipes and other conduits that pass through the
walls or floor.
21. 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.).
22. All floor mounted equipment (floor mixer) 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). Ideally all equipment including shelving
units would be installed on casters to permit removal for cleaning.
23. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place
as to be easily cleanable.
Room Finishes
24. 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.
25. All doors to the outside of the establishment must be self-closing and vermin proof.
Provide weather stripping and door sweeps to all exterior doors.
26. 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 (ceilings and soffits), the finish shall be light in color, smooth,
durable, and easily cleanable (e.g. high gloss enamel).
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September 19, 2011
27. 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. A"Schluter" base would be acceptable, but tile fashioned into a base cove
by with two 45° angles would not be approved. Approve flooring surfaces include
ceramic tile, quarry tile, and terrazzo. Tile shall be installed with an epoxy or other
water-resistant grout.
28. Provide a sample of Key Urecon SLT. Provide data for temperature resistance. This
product may not be allowed on the cooking line and will not be allowed in the walk in
units.
29. Sealed concrete is not approved within a 3 foot peripheral area of the mop sink,
approved flooring is required.
30. The wall surrounding the mop sink and its splash zone and mop draining area must
be FRP or tile. Paint is not acceptable.
31. The floor in the Beverage area and under and within a 3 foot peripheral area of the
Continental Breakfast bar must be smooth, easily cleanable, and non-absorbent.
Carpeting and Vinyl tile does not meet these criteria and is unacceptable. Provide a
transition strip between different floor coverings (example: quarry tile to carpet).
32. If the Key Urecon SLT floor is approved and it has texture, the texture may only be in
the walk ways. Texture may not be applied under cabinetry, shelving, equipment
and sinks.
33. Ceiling finishes were not provided for the kitchen, beverage, ware washing, toilet and
storage rooms. Perforated or fissured drop lay-in ceiling panels are not acceptable.
Provide durable, washable ceiling panels, such as vinyl-clad panels.
34. Outside garbage and refuse containers, including compactors, must be stored on a
smooth and non-absorbent surface.
Food Protection
35. 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. Provide your plan to protect items on the continental breakfast bar. A
sneeze guard would be recommended.
36. How will items such as juice, yogurt, cream cheese, milk etc. be temperature control
held on the continental breakfast bar? Refrigeration is recommended. If refrigeration
is not provided, you must fill out and have approved a "time as control" plan.
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Orono Senior Housing
September 19, 2011
37. Suitable utensils (e.g. tongs, ladles, spatulas, scoops, single service papers, etc.)
must be provided to avoid manual handling dispensed food items. Between uses of
food dispensing, utensils must be stored in an appropriate manner.
BARE HAND CONTACT OF READY TO EAT FOODS IS PROHIBITED.
38. Move the food processor and the slicer (#17 and #18) to a prep table (since room is
tight, you may want to consider a prep table on casters that can be moved for use or
storage.
Lighting
39. Provide a reflected ceiling plan. Install 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. This would include the Beverage Area and Continental
Breakfast areas. Provide at least 30 foot candles of light in storage rooms. Light
levels will be verified with a light meter.
40. 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) Freedom to Breathe
40. A sign must be posted at all public entrances to the facility stating: "No Smoking."
Miscellaneous
41. Obtain all necessary State of Minnesota Pluming permit as well as City of Orono
Building and Fire Department permits.
42. At least one employee of this establishment must be on site at all times the food
service is in operation that is certified through an approved food handlers' course,
such as "ServSafe." This would mean that several people should be certified to cover
vacation, sick leave and days off. Provide the names and certificates of the certified
persons. One of the certified persons must also register their certification with the
State of Minnesota Department of Health, 651-201-4500.
•
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Orono Senior Housing
September 19,2011
43. Please notify me at 612-543-5213, prior to completion so a construction inspection
may be scheduled.
44. An application and invoice will arrive for a food license from Hennepin County
to operate this lodging and food service establishment. The invoice will
include the remainder of the plan review fee. The invoice must be paid and
application returned to this office before an inspection can be scheduled.
45. This facility may not be constructed 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.
46. This establishment cannot open for business until it has been inspected and
approved.
47. 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.
Provide a written response to all items outlined in this letter, as soon as possible.
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 612-543-5213.
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,
(0,4y//tA IA/ (,v1,z,,A.i/(___
Joseph W. Jury sik
Hennepin County Senior Environmentalist
CC: Pam Foster, Hennepin County Environmentalist
Duane Hudson, Supervisor, Hennepin County Environmental Health
Lyle Oman, Building Official, City of Orono