HomeMy WebLinkAboutApproved submimtted plans and spec Human Services and Public Health Department
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
4-19-2017
APPROVED
Dale Richardson, Commercial Building Service
Little Acorns Daycare
2060 W Wayzata BLVD
Orono, MN 55356
Regarding: Little Acorns Daycare, 2060 W. Wayzata Blvd, Orono, MN 55356
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 detailed at the onsite
consultation on 3-29-17 must be completed as discussed.
• Changing Stations:
o Cabinetry must be on six inch legs and follow drawings provided.
o Handsinks at all changing stations must be present with soap, nailbrush, and
paper towels.
• All Rooms:
o Must have handsinks separate from the restrooms and changing stations for food
service.
o A common sink for the toddler rooms and pre-k/school age room
o Restrooms must have tile on walls adjacent to fixtures, tile floors, basecove, and
a cleanable ceiling.
o All cabinetry must be on 6 inch legs
• Kitchen:
o A storage room will be made into a food service approved room for future use.
o FRP, Vinyl Ceiling Tile, Quarry Tile, Quarry Base Cove, and Epoxy Grout must be
used as discussed.
o Discussed prep surface in the kitchen space- Putting the burner on a low table
and putting casters on prep tables.
o The prep sink and hand sink must swap locations.
Equipment
Ensure that all food service equipment meets the applicable standards of construction of the National
Sanitation Foundation (NSF). Only NSF, ETL-Sanitation, UL-Sanitation, CSA Sanitation or IAPMO
R&T Sanitation listed equipment that bear one of the following marks is allowed:
@ (Et1')01) SANITATION
��e 'AN
£tit+ ,
SANITATION
Page 2
1. Ensure that all primary food preparation surfaces (preparation tables and counters) in the food
service operation meet the NSF standards, such as stainless steel or solid services like Corian®
and Wilsonart®.
2. 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. If a solid surface is specified, the cut outs must be finished the same as the top.
3. Ensure that there is sufficient refrigeration is to hold all readily perishable food products at 41° F
or less.
4. Ensure that all refrigerated preparation tables meet the April 1998, NSF standard 7 criteria.
5. Provide specifications on an approved water heater that can provide an adequate amount of hot
water during peak hot water use periods. A water heater work sheet is attached. Please
calculate your hot water needs and submit the work sheet.
If the water heater is electric powered, it must meet the NSF Standard 5. If the water heater is
gas powered it must meet American National Standards Institute (ANSI) requirements.
If the water heater is located in the food service area, it must be installed on 6 inch legs. If it is
located in a mechanical room, it may be sealed to the floor.
• Provide a spec sheet for the water heater.
6. Please indicate if any of the equipment is existing or used. Any used or existing equipment must
meet the NSF standards, be listed, and be in "like new" condition.
Ventilation/Equipment Installation
7. All equipment, including millwork cabinets, must be mounted on: casters; on legs so there is a
six-inch clearance from the bottom of the equipment to the floor; or sealed to a solid masonry
base. Enclosed, unfilled bases are not permitted. Small under counter dishwashers may be
installed on skids for ease in movement for cleaning. Ideally all equipment should be placed on
casters for ease in movement for cleaning.
8. All cooking appliances that generate excessive heat, grease, vapors, condensation, odors, or
fumes must be installed under an NSF approved mechanical exhaust hood, with a 6 inch
overhang of the hood on all sides.
9. Ensure that the hood and canopy construction meet the standards of the National Sanitation
Foundation, the Uniform Mechanical Code, and the Minnesota Building Code covering
commercial kitchen ventilation systems.
10. 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
11. Ensure that a licensed plumber installs all plumbing according to the Minnesota Plumbing Code.
Submit to Orono plumbing inspection program for review and approval prior to installation.
12. No hose can be attached to a faucet that is not equipped with a backflow prevention device.
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13. Provide an adequate number of floor drains or floor sinks that are easily accessible for cleaning.
Floor drains or floor sinks must be located at the front of(but still underneath) equipment or
cabinetry for easy access (not midway or at the back). Ideally floor sinks would not be installed
in areas under equipment or cabinetry, as they are difficult to clean. Floors must be graded
toward the floor drains or floor sinks.
• Ensure mop sink has tile surround and FRP on the walls for splash.
14. 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.
If a grease trap must be installed on top of the floor, it must be spaced away from the wall or
adjacent equipment a minimum of 6 inches so that it can be cleaned around all sides. The sides
of the grease trap cannot be undulating so that it can be sealed to the floor and integral base
cove can be installed
15. Hand sinks, preparation sinks, and three-compartment sinks must be directly wasted. Please
refer to the MN Plumbing Code.
Sinks
16. Raw fruits and vegetables that will be cut or combined with other ingredients, or otherwise
processed must be cleaned with water before being used. Provide a separate food preparation
sink with drain boards. A second compartment, separate from the vegetable preparation sink
compartment, is required for poultry/meat preparation. Ideally the sinks would be separated
from each other (not side by side). Employee hand sinks, utility sinks, or utensil cleaning sinks
are not considered acceptable for use as a food preparation sink.
17. Provide adequate space (12 inches) or a shield between a preparation or hand sink and an
adjacent preparation table, shelving etc. to preclude contamination by splash.
18. Provide a sign directing employees to wash hands, hand cleanser, single-use towels, and a
fingernail brush at all hand wash sinks located in food service, food preparation, and ware
washing areas.
19. Employee hand washing sinks must be conveniently located in all food preparation, food
dispensing and utensil washing areas.
20. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms.
21. 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.
Nothing may be stored on the floor.
24. Provide an area for storage of employees' personal belongings that is separate from food, clean
equipment, and single service supplies. Employee lockers must be wall mounted or installed on
legs, so there is a 6 inch clearance from the bottom of the locker to the floor.
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25. Provide an area where paperwork can be done and stored and where the computer, Fax
machine, phone etc. can be located, that is separate from food, clean equipment, and single
service supplies.
26. 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.
27. Provide a separate storage area that is not adjacent to or above food or food service items for
cleaning chemicals.
Installations
28. Seal all annular openings around pipes and other conduits that pass through the walls or floor.
29. 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.).
30. 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.
31. All floor mounted equipment must be: sealed in place and properly spaced to allow for cleaning;
mounted on legs so there is a 6 inch clearance from the bottom of the equipment to the floor; or
mounted on casters (and installed with flexible utility connections) to permit removal for cleaning.
Ideally all equipment that can, should be placed on casters.
32. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place as to be
easily cleanable.
Room Finishes
33. Toilet rooms must have self-closing doors, adequate ventilation, hand cleanser, single use
towels or hand drying devices, tissue paper and a covered waste paper receptacles.
34. All doors to the outside of the establishment must be self-closing and vermin proof. Provide
door sweeps and weather stripping on all exterior doors.
35. Windows (or openings) that are able to be opened to the outside must have tight fitting screens
or properly sized air curtains. If air curtains are used they must meet the NSF Standard # 37.
36. A concrete (sealed or not) finish is not approved within 3 feet of a janitor sink; in restrooms or in
any food prep or service area.
37. The walls and ceilings in the food preparation, utensil washing, within 3 feet of a janitorial sink
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 (i.e. ceilings and soffits), the finish shall be light in color, smooth, durable, and easily
cleanable (e.g. high gloss enamel).
38. The floors in the food preparation, food storage, utensil washing, within 3 feet of a janitorial sink
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.
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39. The grout on wall tile must have a penetrating sealer applied.
40. 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).
41. If textured tile is used, it may only be installed in walk ways, not under equipment, cabinetry
sinks or in walk in cooler units.
42. Perforated or fissured drop lay-in ceiling panels are not acceptable. Provide durable, washable
ceiling panels, such as vinyl-clad panels.
43. Outside garbage and refuse containers, including compactors, must be stored on a smooth and
non-absorbent surface.
Food Protection
44. 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.
45. 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.
Lighting
46. 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. Provide at least 30 foot
candles of light in storage rooms (AG Rules — 50 foot candles on FCS, and 20 for storage).
47. Lights over exposed food storage, food preparation, food display facilities, and utensil cleaning
and storage areas must be shielded or shatter-resistant.
Please note that all plans and equipment must be designed, installed and maintained
according to:
• Minnesota Rule, Chapter 4626 (https://www.revisor.mn.qov/rules/?id=4626 and
• Hennepin County Ordinance 3
(http://www.hennepin.us/Your-government/ordinances/ordinance-30 ).
For additional information about plan review requirements or questions, please contact me or
review Hennepin County Construction guidelines, found here:
http://www.hennepin.us/planreview.
Minnesota Clean Indoor Air Act (MCIAA) Freedom to Breathe and Hennepin County
Ordinance 24
48. A sign must be posted at all public entrances to the facility stating: "No Smoking."
•
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Note- Smoking definition includes the use of electronic cigarettes.
http://www.hennepin.us/your-qovernment/ordinances/ordinance-24
49. Obtain all necessary state and local permits.
50. At least one employee of this establishment must be on site at all times who is certified through
an approved food handlers' course, such as "ServSafe®".
51. Please notify me at 612-543-5218, prior to completion so a construction inspection may be
scheduled.
52. An application for a food license from Hennepin County along with invoices for the
remainder of the plan review fees and the 2017 license will arrive shortly. The completed
application and the invoices must be submitted and paid prior to scheduling a final
inspection.
53. This facility may not be constructed, remodeled or converted 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.
54. This facility is approved to serve the menu items and volume submitted with this plan
(attached) or similar. If menu, volume or scope of service changes, approval must be
obtained from this department prior to change.
55. The remodeled portion of this retail food facility cannot open for business until it has
been inspected and approved.
56. This establishment cannot open for business until it has been inspected and approved.
57. Food deliveries cannot be accepted until this department gives approval.
This plan is approved for one year from the date of this letter.
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 612-543-5218.
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,
aut16(yrv__
Allison Malecek
Senior Environmentalist
cc: Debra Anderson, Supervising Environmentalist
Amanda Buell, Supervising Environmentalist
Roger Peitso, Orono Building Official