HomeMy WebLinkAbout2010 - 00155 - plumbing CITY OF ORONO PERMIT NO.: 2010-00155
2750 KELLEY PARKWAY
ORONO, MN 55356- DATE ISSUED: 04/26/2010
(952) 249-4600 FAX: (952) 249-4616
ADDRESS : 2350 WAYZATA BLVD W 23$0 Wetaka `31ud W •
PIN : 34-118-23-22-0014 j‘1ar vest Moor.
LEGAL DESC : EAST WILLOW WOODS
: LOT 001 BLOCK 001
PERMIT TYPE : PLUMBING(>$500)
PROPERTY TYPE : COMMERCIAL-BUSINESS
CONSTRUCTION TYPE : FIXTURES-MULTIPLE
NOTE: (2)WATER CLOSETS
(2)LAVATORIES
(10)SINKS
(1)DISHWASHER
(1)WATER HEATER
(26)FLOOR DRAINS
VALUATION OF PLUMBING 30000
APPLICANT PLUMBING FIXTURE FEE 375.00
R M MECHANICAL STATE SURCHARGE PLBG(VALUATION) 15.00
2534 EASTWOOD AVE. SE TOTAL 390.00
BUFFALO,MN 55313-
(763)682-3390
Minnesota State License#: 064838 PM
OWNER
Offen Bros.
OTTEN,CLIFF&LOUISE
2350 WAYZATA BLVD W
LONG LAKE,MN 55356-
AGREEMENT AND SWORN STATEMENT
The work for which this permit is issued shall be performed according to
the approved plans and specifications,applicable City approvals,and the
State Building Code. This permit is for only the work described and does
not grant permission for additional or related work which requires separate
permits. All provisions of laws and ordinances governing this type of work
shall be compied with whether or not specified herein.This permit will
expire and become null and void if construction authorized is not
commenced within 180 days of the date of issuance,or if construction is
suspended for a period of 180 days at any time after work has commenced.
The applicant is responsible for assuring all required inspections are
requested in conformance with the State Building Code.This permit may be
revoked at any time for due cause.
'Ap licant Penniure Date ii _
s� ed By Signature Date
SEPARATE PERMITS REQUIRED FOR WORK OTHER THAN DESCRIBED ABOVE.
,
FOR CITY USE ONLY
CitO
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44--"---40:0
�� y P.O.Box of 66 rono Date Received: 3�1�/� Permit ,20/6.tYJ/Jrs'
2750 Kelley Parkway j
a ?, Crystal Bay,MN 55323 Approved By: (i) le. Amount$:-..3Y6.
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(952)249-4600
CITY OF ORONO—PLUMBING PERMIT
(All Commercial permits must be approved by the Building Official or Inspector)
GENERAL INFORMATION
1. You may apply for plumbing permits by mail or in person at the City offices. Applications will be
reviewed and a permit will be issued within two working days.
2. Permit cards will be sent by return mail after a review is completed. PERMITS ARE NOT
VALID UNTIL YOU RECEIVE A PERMIT. WORK MUST NOT BEGIN UNTIL THE
PERMIT CARD IS POSTED ON THE JOB SITE.
3. Plumbing permits may be issued ONLY to licensed plumbing contractors and to property owners
residing in the dwelling.
4. When any new construction or remodeling is involved, a separate building permit must be
obtained.
5. All work must be done in accordance with State Code requirements.
6. All work must be inspected and air tested before it is covered. Call(952)249-4600.
(24-48 hour notice required)
TYPE OF PERMIT'
(Check All.That Apply)
❑Residential Commercial(Approval Required)
❑ New ❑ Additional ❑Repairs Replace
❑ In Accessory Structure?
*You will need prior approval and may need CUP. (Per Orono City Code, Chapter 78,Article IV)
Job Site/Owner Information:
Site Address: Z36o Wesf yz.4. ��t�l•
Owner: 14/112 VEST /100411 Co-OP Mailing Address:
City: V RONO MN Zip:
Home Phone: Alternate Phone:
Contractor Information:
Contractor: er1 nett vrot.TN's• Contact Person: / ue. C12,4E
Address: 7534 (*rums AUESE State Bond#:
City: +&IR-1110 Zip:55313 Expiration Date:
Phone: 763-682.3394 Alternate Phone: G 12-410-4344
❑ Insurance—Current:
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FIXTURE BSMT ls' 2ND OTHER FIXTURE BSMT ls, 2ND OTHER
TYPE FL FL TYPE FL FL
Water Closet Floor Drains
Lavatory -Sewcr Ejcctor
Aathttt Laundry-may
.84tewer
R"ITChen Sink Water Heater
W ner
Dishwasher 1 Wct Dai
c ' — Miscellaneous
❑ Yes,this section applies
The replacement of a Residential fixture or appliance that meets all three of the,following•requirements:
1. Does not require modification to electrical or gas service.
2. Has a total cost of$500.00 or less; excluding the cost of the fixture'or appliance: anti
3. Is improved, installed or replaced by the homeowner or licensed contractor.
Skip next section,if this applies; Cost of Permit $ 15.00
State Surcharge $ .50
Mail-In Fee(If Applicable) $ 2.00
Total Permit Fee $
(Permit Fees.Continued On Next Page) ,
2
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4 '3
If above does not apply;follow guidelines below:
1. CONTRACT PRICE *is 1.25%of contract price with a(Minimum Fee of$50.00)
-1 3D ) "O
x.0125 $ 37.j'�'
{contract price) (minimum$50.00)
2. STATE SURCHARGE **Add the State Bldg Code Div. Surcharge(Minimum Fee of$.50)
00
x.0005 $ /5,..-.
(contract price) (minimum$ .50)
3. POSTAGE&HANDLING(Only on Mail-In Applications) $ 2.00
O0
4. TOTAL PERMIT FEE(Add Lines 1-3 Above) $ 3?0.._..
■ * CONTRACT PRICE or JOB COST means the actual or estimated dollar amount charged for the
permitted work including materials, labor,profit, and other fixed costs. It is the amount to be charged
to the customer for the work done. If any material, equipment, labor or installations are furnished by
the owner, tenant or any other party, the reasonable market value of such items must be added to the
estimated cost or contract price for permit fee purposes. In the event that there is a dispute on the
amount of the job cost, the City may request the submission of a signed copy of the actual contract.
• ** The STATE SURCHARGE is .0005 of the contract price under$1,000,000 or$.50—whichever is
greater. For valuations over$1,000,000 call the Building Department at(952)249-4600 for the price.
w. - ;: As 1E n ? w 1 Q .„ of .
The undersigned hereby applies to the City for issuance of a Plumbing Permit, agrees to do all
work in strict accordance with the ordinances of the City and the regulations of the State of
Minnesota, and certifies that all statements made on this application are complete, true and
correct.
Applicant's Signature: ./4' /44 Date: 3 V(6'l0
3
Willie Gibbs
From: MARK JERDE [markjerde@rmmech.com]
Sent: Thursday, March 25, 2010 4:06 PM
To: Willie Gibbs
Subject: Fw: Plan No. 101321 Harvest Moon Co op Remodel
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From: Sawyer, Scott (DLI) <Scott.Sawyer@state.mn.us>
Subject: Plan No. 101321 Harvest Moon Co op Remodel
To: "Jerde, Mark" <markjerde@rmmech.com>
Date: Thursday, March 25, 2010, 11:58 AM
Mark,
I have approved the plans for Harvest Moon Co-op Remodel in Orono and am sending this email to you with a draft copy of my review
comments.Perhaps the local official will deem this list of comments sufficient to proceed.I am submitting my comments for typing of the
formal approval letter,which should be mailed to you next week.Please review the official letter when it arrives in case there are any
differences(although I don't expect my comments to change).
My comments are as follows:
PLUMBING-PROJECT NAME:Harvest Moon Co-op Remodel
Plan No. 101321
REQUIREMENT(S):
1. Verify that the existing water supply and waste systems are sized to accommodate the added fixtures(see Minnesota Rules,part 4715.3700 and
part 4715.2310).Please note that the co-op adds 108 drainage fixture units to the existing 4-inch sanitary piping and a maximum of 160 drainage fixture units
can be served by a 4-inch sanitary branch.
2. Changes in direction in drainage piping must be made by appropriate use of wyes and bends. Sanitary tees are not allowed where the direction of flow
changes from either vertical to horizontal or horizontal to horizontal(see Minnesota Rules,part 4715.2410).
3. The minimum size for underground waste pipe shall be 2 inches in diameter(see Minnesota Rules,part 4715.2350).
4. Double wyes may not be used for drainage fittings in the horizontal position(see Minnesota Rules,part 4715.2420,subpart 3). Proper pipe slope cannot
be maintained on both of the offset branches.Verify that a double wye fitting in the horizontal position is not used for the sanitary branches serving the floor
1
drains near the Food Bar.
5. Vent connections serving floor drains,floor sinks,and trench drains must be taken off above the centerline of the pipe and must rise vertically,or within
45 degrees of the vertical,to a point at least 6 inches above the floor before offsetting horizontally(see Minnesota Rules,part 4715.2540,subpart 2).Verify that
code compliant vents are provided for the vented floor drain in the produce section and for the vented floor drain near the Food Bar.Refer to the enclosed
Venting of Floor Drains handout for additional information.
6. Floor drains which receive substantial amounts of liquid waste must be individually vented in accordance with Minnesota Rules,part 4715.2620 and
part 4715.1300,subpart 4.
7. Cleanouts shall be of the same nominal size as the pipes they serve up to 4 inches in size(see Minnesota Rules,part 4715.1010). A cleanout must be
installed where there is an increase in pipe size from 2 inches to 3 inches and from 3 inches to 4 inches.
8. Each horizontal drain branch,including floor drain branches,shall be provided with a cleanout at its upper terminal with the following exceptions(see
Minnesota Rules,part 4715.1000):
a. A fixture trap or a fixture with an integral trap,readily removable without disturbing concealed piping,may be accepted as a cleanout
equivalent for this purpose.
b. A floor drain cleanout may be omitted if the floor drain or fixture branch line is less than 5 feet in length.
c. Floor drains used for shower drains,recessed slop,or similar receptors may have the full-sized cleanout installed on the individual vent pipe
serving the fixture or on the fixture.
9. All pot,scullery,food prep,and bar sinks must be provided with a floor drain on the individual drainage branch serving each sink.This floor drain,or
tell-tale drain,must not be equipped with a backwater valve(see Minnesota Rules,part 4715.1390,subpart 2).Verify that a tell-tale drain is provided for the
two-compartment sink in the Produce Prep Room.
10. A single 2-inch trap and waste may serve the three-compartment sink if the trap is located not more than 30 inches from each compartment outlet(see
Minnesota Rules,part 4715.0900). Locating the trap beneath the center compartment will meet this requirement in most instances. Pot or scullery sinks must
be provided with waste outlets not less than 2 inches in diameter(see Minnesota Rules,part 4715.1390,subpart 1).
11. Water closets in public bathrooms must have elongated bowls with open-front seats,except round bowls with closed-front seats may be used in
residential or dwelling-type occupancies(see Minnesota Rules,part 4715.1420). The maximum water volume per flush of a floor-mounted water closet shall be
1.6 gallons. Water closets shall comply with American National Standards Institute A112.19.6(see Minnesota Statutes,Section 326B.43,subd.4).
12. In all buildings other than dwellings,shutoff valves shall be installed which permit the water supply to all equipment in each separate room or to each
individual fixture to be shut off without interference with the water supply to any other room or portion of the building(see Minnesota Rules,part 4715.1800,
subpart 6).
13. Several capped and valved cold water pipes will be provided,without backflow preventers,for future connections to coffee makers or other equipment.
Please note that when the equipment is provided,water supply connections to fixtures or equipment which have submerged inlets,or inlets below the spill line
of the fixture or equipment,must be provided with an air gap arrangement,approved backflow preventer or backflow preventer assembly as specified in
Minnesota Rules,part 4715.2000 and part 4715.2010.
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013M (d. U)/11/304-1a) ( &1/I ci)/o aj
14. Materials used for the plumbing system shall comply with the standards set forth in the Minnesota Plumbing Code(see Minnesota Rules,
part 4715.0420).Verify that the following pipe material requirements are met:
a. The installation of the chlorinated polyvinyl chloride(CPVC)water distribution pipe must be in accordance with International Association
of Plumbing and Mechanical Officials(IAPMO)Installation Standards 20-98(see Minnesota Rules,part 4715.0520).
b. The hubless cast iron pipe used for the drain,waste,and vent piping must comply with ASTM Standard A888 or CISPI 301-05(see
Minnesota Rules,part 4715.0570 through part 4715.0600).
c. ABS plastic pipe used for the drain,waste,and vent system shall comply with ASTM Standard D2661 or F628(see Minnesota Rules,
part 4715.0570 through part 4715.0600). ASTM Standard D2551 is not listed as an approved pipe material for drain,waste,and vent piping and must not
be used.
d. Plastic pipe must be installed in accordance with Minnesota Rules,part 4715.0580(F)and part 4715.0600. Above-grade horizontal runs of
plastic waste and vent pipe cannot exceed 35 feet in total length. Above-grade vertical stacks constructed of plastic pipe may exceed 35 feet in total
height only if an approved expansion joint is used.
15. The installation of cross-link polyethylene(PEX)tubing was specified for the water distribution system. If all of the following requirements cannot be
met,a different material that complies with Minnesota Rules,part 4715.0520 must be used:
a. The tubing system must comply with ASTM Standard F877 and F876.
b. When installed as a system in accordance with ASTM Standard F877,the system tubing and fittings must be of the same manufacturer.
c. When other fittings are used with ASTM Standard F877 and F876 tubing,the fittings must comply and be marked with ASTM
Standard F1807,F1960,F2080,F2098-01,or F2159. In addition,the tubing must be marked to indicate the fitting standard and the corresponding tubing
standard(e.g.ASTM F877/F876/F1960,F877/F876/F1807,etc.).
d. The system must be installed by a factory trained installer of the particular PEX system to be installed. Certain manufacturers require
installation by licensed plumbers who have been trained to install their material.
e. All persons installing PEX materials shall have a card on their possession documenting completion of training by the manufacturer or his
agent for the material to be installed.
f. The tubing and fittings must be marked as required by the applicable standard specification and with the appropriate ASTM designations by
the manufacturer.
g. The installation must be in accordance with the manufacturer's installation instructions.
NOTE(S):
1. The scope of this project consists of the remodel of a grocery store.The plumbing includes the following:
a. Two restrooms and a break room sink.
b. Produce-A prep sink,a floor drain,a trench drain,and a hand sink.A capped and valved 1/2-inch cold water pipe will be provided for
future connection to a filter or other equipment.No backflow protection will be provided on the pipe at this time.
c. Meat-A three-compartment sink,a tell-tale floor drain,a trench drain,and a hand sink.
d. Kitchen-A prep sink,a three-compartment sink,three tell-tale drains,a trench drain,two floor drains,a dishwasher,and two hand sinks.A
capped and valved 1/2-inch cold water pipe will be provided for future connection to a coffee maker.No backflow protection will be provided on the pipe
at this time.
e. Dairy-A floor drain and a trench drain outside of the dairy cooler.
f. Service/Deli-A hand sink and a capped and valved 1/2-inch cold water pipe will be provided for future connection to a coffee maker.No
3
A 3 k) % L �oiss-
backflow protection will be provided on the pipe at this time.
g. Janitor-A mop sink,a floor drain,and a water heater.
h. Multiple floor drains will be provided to receive condensate from refrigerated equipment.
The fixtures connect to the existing water distribution system and to the existing waste and vent piping.
2. This facility is served by existing municipal sewer and water services.
3. Complete plans and specifications must be submitted to and approved by the Minnesota Department of Agriculture. Contact the Dairy,Food,Feed&Meat
Inspection Division at 651/201-6027 regarding information necessary for their plan review and licensing requirements.
4
04/19/2010 16: 57 9523515222 HENNEPIN CTY HSPHD PAGE 01/08
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
FACSIMILE TRANSMITTAJ
Qom\
Date: 19 (0
Please deliver the following page(s) to:
Company Name: (o i)f✓ 3J9,44Coy as 0404'
Attention: i PI4c f4 so,r/ fL L Ati
Fax Number: 7'3- 6 0g-9 izr? 952 - Zy9 -
Phone Number:
From: J
(Human Services and Public Health Department)
_,4
Document Description/Title: /4 Vest
Total number of Pages:
• (Including this page)
Time Sent: a.m. cc p.m.
Sent By:
Comments: k.
T:\Pllblic tie:.,i:j1 v,(0Lecti41'1cf-NV i:7 FORNSAc)ill e rtii!;'-`L_E(:i$.,;:1NiC. 1'i't'.IZ1 X5rikr.AX COV`L
An equal Opportunity Employer Recycle:l Paper
04/19/2010 16:57 9523515222 HENNEPIN CTV HSPHD PAGE 02/08
Hennepin County Human Services Department
Hennepin —_l_.
Protection Health - ........__.._.._ ......._..._._.........._ _............._.........._.._...... _.._.__..._._W_.__.._...• __..� __.............._....
ion 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
April 19, 2010
NOT APPROVED
Joe McPherson
Gordon-James
5159 Main Street, Suite 200
Maple Plain, Minnesota 55359
Regarding: Harvest Moon Natural Foods Cooperative inc.2380 West Wayzata Boulevard,
Long Lake, Minnesota 55356
Dear Mr. McPherson:
The plans as submitted do not meet all the requirements of Hennepin County Ordinance
Number 3 and are not approved. The following issues must be resolved before this
plan will be approved:
• In the interest of getting the stop work order lifted so construction may
resume, please provide the information requested in numbers: 7; 11; 16; 17
and 18 as soon as possible.
• Since I will be out of town until April 26, 2010, you can send your response to
these 5 items to Pam Foster, via Fax 952-351-5222 or e-mail at
pam.fosterc co.hennepin.mn.us Pam's phone number is 612.543-5207.
• Once this Office receives the responses and approves them, we can contact
the Building Official for the City of Orono to have the stop work order lifted.
The plan will still not be approved, as you must still respond in writing to the
other items in this letter, which may take a little longer for you to gather the
information, Once we receive that information and approve it a letter will be
sent to you giving approval.
Rervrled Pooer
0411912010 16:57 9523515222 HENNEPIN CTY HSPHD PAGE 03108
Page 2
April 19, 2010
Harvest Moon ORO
Questions:
• What activities happen at the "Demo Counter" in the Customer Service area?
Will food be offered there? Open food may require different surfaces for the
floors and cabinetry. Also a hand sink may be required.
• Several items listed in the equipment book are not located on the plan:
microwave; robot coupe; juicer; can rack; slicer; heat seal machines; grinder.
It is important to know where these items are kept, so it can be determined if
there is enough room. Be sure that all equipment is listed on the plan.
• Plan page FP1,0 states "NOT TO BE USED IN CONSTRUCTION." We need a
final construction set of plans.
• Will there be an ice maker? Where will it be located? Keep in mind that the
area it resides must meet kitchen standards for finishes.
•
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: # G40 Bulk Containers. Note: Some of the display
tables are made of wood. Wood may not be used for any direct contact with ready to
eat foods. Only NSF, UL-Sanitation or ETL-Sanitation listed equipment is allowed.
All equipment must bear one of the following marks:
NSF` (Et ) �// * ��N nqw
SANrrArION
2. Provide equipment manufacturer's specification sheets for the following pieces of
food service equipment: D41 mixer; shelving B2, B3, B1, D60, M10, produce
shelving.
3. 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 Conan® and Wilsonart®.
4. The complete 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.
04/19/2010 16: 57 9523515222 HENNEPIN CTY HSPHD PAGE 04108
Page 3
April 19, 2010
Harvest Moon ORO
5, There is no refrigeration in the kitchen. Provide some refrigeration (under counter?)
in the kitchen for open, in-use foods. Provide sufficient refrigeration is to hold all
readily perishable food products at 41° F or less.
6. Ensure that all refrigerated preparation tables meet the April 1998, NSF standard 7
criteria.
7. As we discussed, the 60 gallon water heater will not provide enough hot water to
supply all the required sinks. Use the work sheets I provided to calculate the hot
water demand. If the water heater is gas, it must meet ANSI standards. If the water
heater is electric, it must meet NSF standards. If a water heater is installed in a
kitchen, it must be on 6-inch stainless steel legs and spaced so that it may be
cleaned around (i.e, not directly against a wall). All other areas, the water heater
must be sealed to the floor. Provide the locations and specifications on an approved
water heater(s) that can provide'an adequate amount of hot water during peak hot
water use periods.
8. Please indicate if any of the equipment is used. Any used equipment must meet the
NSF standards, be listed, and be in "like new" condition.
Ventilation/Equipment Installation
9. All equipment, including millwork cabinets, must be mounted on casters, six-inch
legs, or sealed to a solid masonry base. Ideally all equipment would be installed on
casters. The under counter dishwasher may be installed on skids for ease in
movement for cleaning.
10. Enclosed, unfilled bases are not permitted. If food is stored in the cabinetry C-2 or C-
4, (or any other cabinetry) the cabinet bases may not be enclosed. Kick plates may
be used for access under these cabinets.
11. All heating appliances that generate excessive heat, grease, vapors, condensation,
odors, or fumes must be situated completely beneath a mechanical exhaust hood
with a 6 inch over hang on all sides. On plan page FP1.0 there is a hood over the
under counter dish machine. On plan page M1, there is no hood indicated there,
which will it be?
12. Ensure that the hood and canopy construction meets the applicable standards of the
National Sanitation Foundation, the Uniform Mechanical Code, and the amended
Minnesota Building Code covering commercial kitchen ventilation systems.
13. 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.
04/19/2010 16:57 9523515222 HENNEPIN CTY HSPHD PAGE 05/08
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April 19,2010
Harvest Moon ORO
Plumbing
14. Ensure that a licensed plumber shall install all plumbing according to the Minnesota
Plumbing Code. .
15. No hose can be attached to a faucet that is not equipped with a backflow prevention
device.
16. Provide an adequate number of floor drains or floor sinks that are easily accessible
for cleaning. Provide a Tell Tale floor drain for the sinks in the produce kitchen. Also,
depending on where the additional water heater is installed, it will need a floor drain
also.
17. Check with the City of Orono 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. Please show it on the plumbing plan.
Sinks
18. Provide a prep sink for the Produce room. 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.
Employee hand sinks, utility sinks, or utensil cleaning sinks are not considered
acceptable for use as a food preparation sink.
19. Either adequate space (12 inches) or a shield must be provided between the hand
sink and a preparation table, preparation sink or other equipment to preclude
contamination by splash. All of the hand sinks appear to need splash guards.
20. 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,
21. Employee hand washing sinks must be conveniently located in all food preparation
and utensil washing areas_ Although not required, a hand sink in the back receiving
area where the return/salvage bin is located, would be helpful for items that are
leaking.
22. Ensure that the sizes of the compartments of the ware washing sinks are large
enough to accommodate the largest utensil/equipment that is to be cleaned and
sanitized. Keep in mind that sheet pans and a 20 quart mixer must fit in the
dishwasher or in the 3 bin sinks.
0411912010 16: 57 9523515222 HENNEPIN 0T ' HSPHD PAGE 06108
Page 5
April 19, 2010
Harvest Moon ORO
23. Provide hooks or hang-up brackets at the utility sink for the storage of mops and
brooms.
24. Requirements for the under counter dish machine; 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
25. 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. The kitchen seems a little short on storage, when you consider
storage for packaging for "grab and go" items. Provide additional storage shelving
and maximize storage.
26. There were not cut sheets for the walk-in shelving provided. 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.
Installations
27. Seal all annular openings around pipes and other conduits that pass through the
walls or floor.
28. 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.).
29. 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. Ideally the Deli Case R-35 would
be installed on low rise caster for ease of cleaning underneath.
30. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place
as to be easily cleanable.
04/19/2010 16: 57 9523515222 HENNEPIN CT ' HSPHD PAGE 07/08
Page 6
April 19, 2010
Harvest Moon ORO
Room Finishes
31. 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. It appears that only wall waste paper units are being installed in the
restrooms. If they do not have a lid, provide a receptacle that does
32. 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.
33. Ensure that the walls and ceilings in the food preparation, utensil washing and toilet
room areas are smooth, durable, nonabsorbent, and easily cleanable such as
stainless steel, 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).
34. Ensure that the floors in the food preparation, food storage, utensil washing and toilet
rooms are 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.
35. 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. Sealed concrete does not
meet these criteria and is unacceptable. Provide a transition strip between different
floor coverings (example: quarry tile to cement floor).
36. If textured tile is used, it may only be installed in walk-ways. Textured tile may not be
installed under cabinetry, sinks equipment or shelving.
37. The garbage area was not indicated on the plan, where will ft be located? Outside
garbage and refuse containers, including compactors must be stored on a smooth
and non-absorbent surface.
Food Protection
38. 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. The wall along the coffee/bussing area and along the dining room
between the kitchen must be high enough for protection, 5 feet.
39. 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.
04/19/2010 16: 57 9523515222 HENNEPIN CTY HSPHD PAGE 08/08
Page 7
April 19, 2010
Harvest Moon ORO
Lighting
40. Install a sufficient number of light fixtures in the food preparation and warewashing
areas to provide a minimum of 50-foot candles of light at 30 inches off the floor.
Provide at least 20 foot candles of light in storage rooms.
41. 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 Amendment
42. A sign must be posted at all public entrances to the facility stating: No Smoking."
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 612-543-5213.
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,
„I/4.w'
Joseph W. Jurusik
Hennepin County Senior Environmentalist
CC: Pam Foster, Hennepin County Environmentalist
Duane E. Hudson, Supervising Environmentalist
Lyle Oman, City of Orono Building Official
DATE TIME
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