HomeMy WebLinkAbout2010 - HCHSD - hennepin county ordinance number 3 0
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• Hennepin County Human Services Department
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i 1 Public Health Protection Epidemiology:(612)-543-5230
jol i.� S Epidemiology and Environmental Health RECEIVEDEnvironmental Health:(612)-543-5200
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�� ' I 1011 South First Street,Suite 215 FAX:(952)-351-5222
Hopkins,MN 55343-9413 www.hennepin.us
APR 212010
CITY OF ORONO
April 19, 2010
NOT APPROVED _XXX_
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:
o 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.
o 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.fosterco.hennepin.mn.us Pam's phone number is 612-543-5207.
o 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.
An Equal Opportunity Employer Recycled Paper
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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:sar,,t` • SANITATION
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2. Provide equipment manufacturer's specification sheets for the following pieces of
food service equipment: D4lmixer; 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 Corian® 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.
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April 19, 2010
Harvest M'on ORO
5. There is no refric+eration 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.
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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.
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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.
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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, non-absorbent, 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 it 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.
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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, ),
1/VL (
// f
Joseph WVJurusik
Hennepin County Senior Environmentalist
CC: Pam Foster, Hennepin County Environmentalist
Duane E. Hudson, Supervising Environmentalist
Lyle Oman, City of Orono Building Official