HomeMy WebLinkAbout2001 - Plan review for proposed Troy Boy Catering OW o Pte,
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ennepin County
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January 26;2001 APPROVED
Troy Krahenbuhl, Owner
Troy Boy Catering
P.O_ Box 360
Long Lake, MN 55356
Regarding: (Plan review for proposed Troy Boy Catering Kitchen, Long Lake, MN).
Dear Mr. Krahenbuhl:
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This correspondence is to confirm receipt of the plans covering the proposed Troy Boy
Catering Kitchen to be located at 2160 West Wayzata Boulevard in Long Lake, Minnesota.
The submitted plans and specifications appear to be in general conformity with the standards
of Hennepin County Ordinance Number 3 and are approved. Although this plan has been
approved, the following items listed below need to be addressed prior to the start of
construction:
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Equipment
1. All food service equipment must meet the applicable standards of construction of the
National Sanitation Foundation (NSF). The following pieces of equipment could not
be located in current listings: Superior Sandwich Prep. Refrigerator. Only NSF,
UL-Sanitation or ETL-Sanitation listed equipment is allowed.
2. Provide equipment manufacturer's specification sheets for the following pieces of
food service equipment: Superior Sandwich Prep Refrigerator.
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.
The Superior Sandwich Prep Refrigerator must meet 1998 NSF Std. 7
Requirements.
5. Any used or existing equipment must meet the NSF standards, be listed, and be in
"like new' condition. Please indicate if any of the new equipment is existing or used.
EOStIVG 1
Community Health Department , F E B — 1 2001
Epidemiology and Environmental Health I t Rereled
1011 South First Street, Suite 215
Hopkins, MN 55343-9413
Epidemiology (952)930-2729 Environmental Health (952)930-2770
FAX: (952)930-2782
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• Page 2 January 26,2001
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.
Small undercounter dishwashers may be installed on skids for ease in movement for
cleaning.
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.
Plumbing
1. 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.
Sinks
1. Either adequate space (12 inches) or a shield must be provided between the hand
sink, preparation sink and three-compartment utensil-washing sink 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. 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
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.
Installations
1. Sea! 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.).
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• Page 3 January 26,2001
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.
Minnesota Clean Indoor Air Act(MCIAA)
A sign must be posted at all public entrances to the facility stating that "this facility is non-
smoking in its entirety."
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Miscellaneous
Obtain all necessary state and local permits.
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At least one employee of this establishment must be certified through an approved food
handlers'course, such as"ServSafe.”
This establishment cannot open for business until it has been inspected and
approved. Food-deliveries cannot be accepted until this department gives approval.
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) 930-2770.
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,
•
3\--11\
J • `
Steven M. Bray
Hennepin County Environmentalist
CC: Chad Westom, Hennepin County Environmentalist
City of Long Lake, Building Official
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