HomeMy WebLinkAboutLetter of Approval from Premier Restaurant Public Health Protection S'75 5 LN A 3 i"v n
Hennepin 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
February 3, 2014 RECEIVED
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CITYOF
APPROVED XXX
OF ORO With Conditions
Todd Olson
Premier Restaurant Equipment Company
7120 Northland Terrace
Minneapolis, MN 55428
Regarding: Trails of Orono located in Orono, MN
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 bolded items listed below need to be
addressed prior to the start of construction.
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.
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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 Cohan® 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.
Ventilation/Equipment Installation
4. 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.
Plumbing
5. 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) plumbing
inspection program for review and approval prior to installation.
6. Provide an adequate number of floor drains that are easily accessible for cleaning.
Sinks
7. 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
ware washing areas.
8. Employee hand washing sinks must be conveniently located in all food preparation, food
dispensing and utensil washing areas.
9. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms.
Storage
10. 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.
Installations
11. Seal all annular openings around pipes and other conduits that pass through the walls or floor.
12. 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.).
Room Finishes
13. The walls in the serving kitchen and mop sink areas must be smooth, durable, non-absorbent,
and easily cleanable such as 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).
14. The floors in the serving kitchen and mop sink areas 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.
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Lighting
15. 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.
16. Lights over exposed food storage, food preparation, food display facilities, and utensil cleaning
and storage areas must be shielded or shatter-resistant.
Miscellaneous
Obtain all necessary state and local permits.
Please notify me at (612) 543-5210, prior to completion so a construction inspection may be
scheduled.
Apply for a food license from Hennepin County to operate a food service establishment.
The remodeled portion of this food facility cannot open for business until it has been
inspected and approved.
A COPY OF THIS LETTER MUST ALWAYS BE ON THE JOB SITE AND BE READILY
ACCESSIBLE TO THE GENERAL CONTRACTOR.
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) 543-5210.
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,
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Steve Bray, RS
Environmental Health Inspector
cc: Debra Anderson, Hennepin County Senior Environmental Health Inspector
City of Orono, Building Official
An Equal Opportunity Employer