HomeMy WebLinkAbout1999 - Western Convenience Remodel R -,.
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Hennepin County
An Equal Opportunity Employer
October 5, 1999 APPROVED X
(
NOT APPROVED
Troy Krahenbuhl
Western Convenience
2160 West Wayzata Blvd.
Long Lake, MN 55356
Fax: (612)745-0518
Regarding: Western Convenience Remodel
Dear Troy:
This correspondence is to confirm the results of our discussions regarding your
remodeling/equipment installation at Western Convenience, 2160 West Wayzata Blvd., Long
Lake, Minnesota.
The discussed plans and specifications appear to be in general conformity with the standards
of Hennepin County Ordinance Number 3 and are approved. Although your plan has been
approved, the following items listed below need to be addressed prior to the start of
construction:
Equipment
1. 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®.
2. Provide sufficient refrigeration is to hold all readily perishable food products at 41° F
or less.
Ventilation/Equipment Installation
1. All heating appliances that generate excessive heat, grease, vapors,
condensation,odors, or fumes must be situated beneath a mechanical exhaust hood.
It is our understanding that the proposed broaster will require a Type I hood.
The hood should be equipped with fire suppression. Please contact your city
building official or the State Fire Marshall regarding applicable requirements.
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 5, 1999
2. 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. Please
contact your city building official regarding applicable requirements.
3. 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.
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.
Food Protection
1. During the installation of the Type I hood, the food prepared in the area must
be protected from dust and other contaminants. At this time, provide plastic
barriers to protect the food area, or do not use the affected work areas during
the installation period.
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.
Our files show that the food service aspect of the Western Convenience store was
approved for operation by Hennepin County Environmental Health on August 19,
1999. On the inspection form from that day, several orders were issued. All but one of
the orders (manager certification) should have been completed by now. Please note
that, with the addition of the chicken product, the proper setup of the prep sink (as
discussed in the orders) will be mandatory. Prior to our approval of your food service
remodel, we will verify that all of the orders from August 19th have been completed. A
copy of that inspection form is attached.
For your remodeling, obtain all necessary state and local permits.
• Page 3 October 5, 1999
As previously stated on August 19"', at least one employee of this establishment must be
certified through an approved food handlers' course, such as "ServSafe", by December 31,
1999.
Please notify me at 930-2778, prior to completion so that a final construction
inspection may be scheduled.
The remodeled portion of this retail food facility cannot open for business until it has
been inspected and approved.
Please submit any changes to the plan and any additional required information as soon as
possible. If you have any questions, feel free to call me at (612) 930-2778.
Sincerely,
CJNask t3
Chad W. Westom, R.E.H.S.
Hennepin County Environmentalist
CC Steve Bray, Hennepin County Environmentalist
City of Orono Building Official
James Roettger, Minnesota Department of Agriculture
Marla Hanna, Minnesota Department of Agriculture
2` PUBLIC FEALTH Name of establishment:
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may result in"further action by this Department.
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