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Home My WebLink AboutRe: Creative Kids Academy �� • ��,V FD �� 0 Human Services and Public Health Department CIT 2��? y0� ' � Epidemiology and Environmental Health Epidemiology: (612) 543-5`Z�ONp 1011 South First Street, Suite 215 Environmental Health: (612) 543-5200 Hopkins, MN 55343-9413 FAX: (952) 351-5222 January 31, 2012 NOT APPROVED Rajiv Garg Creative Kids Academy 885 Village Center Drive #382 St. Paul, MN 55127 Regarding: Creative Kids Academy - Orono Dear Mr. Garg: The submitted plans and specifications submitted to do not meet all the requirements of Hennepin County Ordinance Number 3 and are not approved. The following issues in bold print must be resolved before this plan will be approved: • Records from the Minnesota Department of Health — Drinking Water Protection Section — Indicate Arsenic level that exceed the maximum contaminant level of 10 micrograms per liter as stated in Minnesota Rules 4720.0350. Our department enforces Minnesota rules 4626.0980-1035, which requires, in part, that water come from an approved source and meet the drinking water standards. Documentation from the Minnesota Department of Health stating that the water system is in full compliance is required prior to any approval for construction or licensing by this department. • It is understood that this establishment will be handling all pre-cooked protein items; therefore, a ventilation hood system is not required and the kitchen equipment/space appears to be adequate. • In order to ensure your food facilities are sized properly, we must know the maximum capacity of children in each room. Provide capacity levels for `Pre-k area Two' and `Pre-k area Three'. • It also appears as though the main floor infant and toddler areas are not labeled appropriately. The plan refers to the small kitchen area as being in the infant room; not the toddler room as stated on sheet 3 of the main level floor plan. • Written specifications for plumbing changes have been reviewed; however, floor plans with plumbing layout must be submitted. ' • Submit a to scale sized floor plan for the establishment. The plans submitted on 8.5 x 11 inch paper are not large enough to make accurate measurements. Equipment 1. Ensure food service equipment meets the applicable standards of construction of the National Sanitation Foundation (NSF). The following pieces of equipment could not be located in current listings: Hobart D Series refrigerator. Only NSF, UL-Sanitation or ETL-Sanitation listed equipment that bear one of the following marks is allowed. C�+Tw� NSF m� sA' � �,,,,,� �rrn�noN 2. 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�. 3. Provide sufficient refrigeration to hold all readily perishable food products at 41° F or less. After reviewing your menu and estimated maximum capacity for children, it has been determined that a single door reach-in cooler is not adequate for refrigeration in the kitchen. Where will the cases of milk, juice, deli meat, cheese, yogurt, and prepared fruits and vegetables be stored? A suggestion would be to replace the 48" x 24" work table in the kitchen with a prep-top style refrigerator. In addition, a second single door reach-in cooler is needed. 4. Provided sufficient freezer space to hold perishable food frozen. After reviewing your menu and estimated maximum capacity for children, it has been determined that a single door reach-in freezer is not adequate in the kitchen. Where will the cases of french toast sticks, waffles, pancakes, meatballs, breadsticks, mashed potatoes, pizza sticks, chicken strips, and frozen fruits and vegetables be stored? A second reach-in freezer is needed. 5. Provide specifications on a NSF approved water heater that can provide an adequate amount of hot water during peak hot water use periods. Provide the specifications of the water heater for review. Also, due to the large number of sinks in the establishment, it is required that the water heater is sized properly and has an appropriate recovery rate. Complete the attached `Water Heater Worksheet' for review and approval. 6. Any used or existing equipment must meet the NSF standards, be listed, and be in "like new" condition. Equipment Installation 7. 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 under counter dishwashers may be installed on skids for ease in movement for cleaning. i� P/umbing 8. Ensure that a licensed plumber installs all plumbing according to the Minnesota Plumbing Code. In addition, plumbing plans must be submitted to the Minnesota Department of Labor and Industry (Plumbing and Engineering Unit, 443 Lafayette Road North, St. Paul, MN 55155-4343) plumbing inspection program for review and approval prior to installation. 9. Submit a copy of the plumbing plans for the lower level kitchen and main floor kitchen space for review. 10. No hose can be attached to a faucet or mop sink that is not equipped with an approved backflow prevention device. 11. Provide an adequate number of floor drains or floor sinks that are easily accessible for cleaning. 12. Hand sinks, preparation sinks, and three-compartment sinks must be directly wasted and fitted with a tell-tale drain. Please refer to the MN Plumbing Code. Sinks 13. Employee hand sinks, utility sinks, or utensil cleaning sinks are not considered acceptable for use as a food preparation sink. 14. All mop sinks must be surrounded by 3 feet of tile and wall surfaces must be tile or fiber reinforced panel (FRP). 15. Either adequate space (12 inches) or a shield must be provided befinreen the preparation/hand sink and a preparation table to preclude contamination by splash. The location of the hand sink, ne�ct to the 3-compartment sink in the main floor kitchen space, is acceptable if there is a 12 inch gap or the hand sink is adjacent to the `dirty' side of the 3-compartment sink. 16. 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. 17. Ensure the size of the 3-compartment sink is large enough to accommodate the largest utensil/equipment that is to be cleaned and sanitized. 18. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms. 19. For hot water sanitizing, a minimum of three drying rack spaces is required. The plan does not describe where in the kitchen the drying racks will be located. Storage 20. Ensure that there is 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. After reviewing your menu and estimated maximum capacity for children, additional dry storage ' is needed. The proposed storage inside the kitchen space is not adequate. Submit plans for a storage room to be installed in the adjacent `supply room'. This supply room can be finished using a VCT tile for the floor, with smooth and cleanable ceiling and wall finishes. This will allow for storage of boxed/cased product and provide a place for the additional refrigerator and freezer that are needed. 21. Provide an area for storage of employees' personal belongings that is separate form food, clean equipment, and single service supplies. According to the plan it appears as though the staff room will be used for employee storage. 22. Provide a separate storage area that is not adjacent to or above food or food service items for cleaning chemicals. There is no storage location for chemicals designated in the plan. A suggestion would be to provide shelving for these items near the lower level mop sink area. Installations 23. Seal all annular openings around pipes and other conduits that pass through the walls or floor. 24. 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.). 25. All countertop equipment must be easily moveable, on 4-inch legs, or sealed in place as to be easily cleanable. Room Finishes 26. 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. 27. All doors to the outside of the establishment must be self-closing and vermin proof. 28. The walls and ceilings in the food preparation, utensil washing 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 permitted, the finish shall be light in color, smooth, durable, and easily cleanable (e.g. high gloss enamel). 29. The floors in the food preparation, food storage, utensil washing 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. 30. Provide a transition strip befinreen different floor coverings (example: quarry tile to carpet). 31. Perforated or fissured drop lay-in ceiling panels are not acceptable. Provide durable, washable ceiling panels, such as vinyl-clad panels. ' 32. Ensure the outside garbage and refuse containers, including compactors, are stored on a smooth and non-absorbent surface. Food Protection 33. 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. 34. Ensure suitable utensils (e.g. tongs, ladles, spatulas, scoops, single service papers, etc.) are provided to avoid manual handling dispensed food items. Between uses of food dispensing, utensils must be stored in an appropriate manner. Bare hand contact with ready-to-eat foods is prohibited. Lighting 35. 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. 36. 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 A sign must be posted at all public entrances to the facility stating: "No Smoking." Miscellaneous Obtain all necessary State of Minnesota Plumbing and City of Orono building permits. At least one employee of this establishment must be certified through an approved food handlers' course, such as "ServSafe�". Additionally, one full time employee must be certified with the Minnesota Department of Health (MDH). Please contact MDH for more information (651-201-4500) Please notify me at 612-543-5274, prior to completion so a construction inspection may be scheduled. An invoice will arrive with the remainder of the plan review fee and an application for a food license. Pay the invoices and apply for a food license from Hennepin County to operate a food service establishment. A response to all bolded items in this letter is required prior to approval. This facility may not be constructed, remodeled or converted except in accordance with the plans and speci�cations as approved by this Department. Please contact me for any proposed changes or additions. This establishment cannot open for business until it has been inspected and approved. Food deliveries cannot be accepted until this department gives approval. " 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 612-543-5274. I shall remain available for consultation and review of your facility's construction progress. Sincerely, ; ___ ._ �, �"._ d�� Dan Vassar, REHS Environmental Health Inspector cc: Joe Jurusik, Hennepin County Senior Environmental Health Inspector Duane Hudson, Supervisor, Hennepin County Environmental Health Lyle Oman, Building Official 1 , Hennepin County Human Services and Public Health Department . . , 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 Water Heater Worksheet This has been prepared to provide information and to assist the reader in meeting requirements for the preparation of food establishment plans. The applicant is responsible to meet all codes and ordinances as may be enforced by this department and other agencies. The following will aid in determining the appropriate recovery rate in gallons per hour(GPH) and power rating in BTU's (British Thermal Units) or KW (kilowatts). A. Plumbing Fixtures Number of Compartments Multiply by: GPH Utensil Sink (pot/pan) x 25 = Hand wash Sink x 5 = (include restrooms) Bar Sink x 10 = Food Prep Sink x 10 = Mop Sink x 10 = Dishwashing Sprayer x 45 = Other x = (washing machine, dish machine, etc) Estimate Gallons B. Add the numbers in the GPH column of step (A) to get total = GPH C. Multiply result of step (B) by: Restaurant with multi-use utensils x .60 -or- Restaurant with single service utensils (deli, bakery) x .40 -or- Markets, liquor store, etc. x .20 = GPH D. Obtain Dishwasher hot water usage rate from Manufacturer: GPH Multiply by 75% or less depending on anticipated use x .75 = GPH E. Add the results of step (C) and (D), giving the RECOVERY RATE = GPH F. For the required water heater POWER RATING, multiply (E) by: Gas x 555 = BTU Electric x .125 = KW i Human Services and Public Health Department _ __ __ _. _ __ _ __ _ _ _ - • 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 M��n s, Zo12 r r `1 � APPROVED RFc �� 4 � E/V 1 ' G� MqR � FD o�� f� �i ?2��? � ` ��F Rajiv Garg � �-� �R�Np � Creative Kids Academy � 885 Village Center Drive #382 St. Paul, MN 55127 Regarding: Creative Kids Academy - Orono Dear Mr. Garg: The revised 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 during construction: • It is understood that this establishment will be handling all pre-cooked protein items; therefore, a ventilation hood system is not required and the kitchen equipment/space appears to be adequate. Equipment 1. Ensure food service equipment meets the applicable standards of construction of the National Sanitation Foundation (NSF). Only NSF, UL-Sanitation or ETL- Sanitation listed equipment that bear one of the following marks are allowed (this will be verified by our department during construction and final inspections). �wtar4 HSF �' u � s P� �ET�� '�no+w` SAIdITA7IUN �srrarrst 2. As discussed in your response letter and agreed upon by our department; a prep-top NSF refrigerator will be added to the kitchen, in addition to the single door NSF refrigerator, to provide adequate refrigeration space. 3. As discussed and submitted with your response letter, a second full size NSF Arctic Air reach-in freezer will be added to provide adequate freezer storage (this freezer will be located in the designated dry storage room). 4. Any used or existing equipment must meet the NSF standards, be listed, and be in "like new" condition (this will be verified by our department during construction and final inspections). P/umbing 5. Ensure that a licensed plumber installs all plumbing according to the Minnesota Plumbing Code. In addition, plumbing plans must be submitted to the Minnesota Department of Labor and Industry (Plumbing and Engineering Unit, 443 Lafayette Road North, St. Paul, MN 55155-4343) plumbing inspection program for review and approval prior to installation. Sinks 6. Ensure mop sinks are surrounded by 3 feet of tile, and wal� surfaces must be tile or fiber reinforced panel (FRP). 7. Ensure adequate space (12 inches) or a shield is provided between the preparation/hand sink and a preparation table to prevent contamination by splashing. The location of the hand sink, next to the 3-compartment sink in the , main floor kitchen space, is acceptable if there is a 12 inch gap or the hand sink is adjacent to the `dirty' side of the 3-compartment sink. 8. 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. 9. Ensure the size of the 3-compartment sink is large enough to accommodate the largest utensil/equipment that is to be cleaned and sanitized. 10. Provide hooks or hang-up brackets at the utility sink for the storage of mops and brooms. 11. As submitted in your response letter, three stainless steel drying racks for the dish machine will be installed above the sinks in the kitchen. Storage 12. As submitted in your response letter, additional dry storage space will be provided in the supply room. This area will be finished with tile, FRP, and a cleanable ceiling surface. This dry storage area will be equipped with NSF shelving and the additional NSF freezer. 13. As submitted in your response letter, chemicals will be stored on shelving in the lower level mop room area. Installations 14. Ensure all annular openings around pipes and other conduits that pass through the walls or floor are sealed properly. • 15. Ensure all junctures befinreen 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.). Room Finishes 16. Ensure 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 permitted, the finish shall be light in color, smooth, durable, and easily cleanable (e.g. high gloss enamel). 17. Ensure the floors in the food preparation, food storage, utensil washing and toilet rooms are 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. 18. Provide a trar�sition strip between different floor coverings (example: quarry tile to carpet). 19. Ensure the outside garbage and refuse containers, including compactors, are stored on a smooth and non-absorbent surface. Lighting 20. 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. 21. Ensure the lights over exposed food storage, food preparation, food display facilities, and utensil cleaning and storage areas are shielded or shatter-resistant. Minnesota Clean Indoor Air Act (MCIAA) Freedom to Breathe A sign must be posted at all public entrances to the facility stating: "No Smoking." Miscellaneous Obtain all necessary State of Minnesota Plumbing and City of Orono building permits. At least one employee of this establishment must be certified through an approved food handlers' course, such as "ServSafe�". Additionally, one full time employee must be certified with the Minnesota Department of Health (MDH). Please contact MDH for more information (651-201-4500) Please notify me at 612-543-5274, prior to completion so a construction inspection may be scheduled. � � This facility may not be constructed, remodeled or converted except in accordance with the plans and specifications as approved by this Department. Please contact me for any proposed changes or additions. This establishment cannot open for business until it has been inspected and approved. Food deliveries cannot be accepted until this department gives approval. 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 612-543-5274. I shall remain available for consultation and review of your facility's construction progress. Sincerely, Dan Vassar, REHS Environmental Health Inspector cc: Joe Jurusik, Hennepin County Senior Environmental Health Inspector Duane Hudson, Supervisor, Hennepin County Environmental Health Lyle Oman, Building Official Minnesota Department of Human Servites February 17, 2012 Zoning Administrator R�. City of Orono CF/V�, 2750 Kelley Pkwy /�,F� � Orono, MN 55356 C�� ,'�?��j O,c Re: Zoning Notification of Application for �Rn�, Department of Human Services Program License License Number: 1062681 This is to inform you that the Department of Human Services, Division of Licensing has an application for a program to be licensed under Minnesota Rules, parts 9503.0005 to 9503.0170 from Creative Kids Academy, 2180 North Shore Dr, Orono, MN 55391 to provide day care for 78 children. Issuance of this license is subject to compliance with the provisions of Minnesota Statutes, Chapter 245A. If you do not contact the Division of Licensing within 30 days of receipt of this letter, we will consider this facility to be in compliance with your local zoning code. If you have questions regarding the facility or its location, please contact Christina Durham (contact person) at 952-473-1225. If you have any questions regarding this letter, contact Tonia Hay at 651-431-6532 or f� information to (651) 431-7673. Sincerely, Te `� � Peggy Cunningham, Unit Manager Division of Licensing slp DHS USE ONLY Date: PO Box 64242 *Saint Paul, Minnesota *55164-0242 *An Equal Opportunity Employer http://www.dhs.state.mn.us/licensing JI_IL �� ''�� 1�=•�:�4 FF' F'RU '-�EC I,�.IF-1`i��F-1T1-1 r�1� 4 f r� _CJC' TO '=�4;=�=��1�=t F'.t=i1. t=�1 DATE :Ji11y 2�, 1997 . TD:City of a�ono � ATTN:RoTl MQarse � FAX: 473-0510 I ; FRQM:Marty Schneider ' RE : 2164 N. Shore Dr�ve res c�nse - ! � 1� to Oman _etter Dtd. Juiy 16, 7,g9� . � Dear Rort; . II Thank you for your time ov�r th� phone w.ith me yesterday. � zt �.s my unders�anding that The City Qf Orono�Oman wi1Z permit the I current seseion of Kid� s Art Studio �o contintte until July 31, 1997 . zt �.s my understanding that there will be no c�asses in the building during the mon�h of August �997 and that tir�ne wi1.1 be us�d to determ�ne what if any changes need ta be made regarding cade and occupancy compliance issues . It is my uriderstanding, at this time, that the �urricu].usn fox- the pz�oposed occupant is very simi].ar ta the cux-rent use oi the Mtka. Art C�nter next door. I surely h�pe that we wiZl re�ch a co�perat.ive resolution b�ing that both buzldings shar� the same occupany C1aB51�1Catlon, albEi� datinc� back many years . Please COntaCt me �f any Of �he above assumptions are incorrect. Siz�cerely, ��--�1 �v4-IN�l�-� �Iarty Schneider 476-3525 TEL. 476--3535 FAX. , � L � t'�, � � _ rt �i � 'j' �li� �� -� ��,�C�� -��=l�� i�j�' �� '�� , � � �j.�� >�,�1/j.�,t�J /l��`��/-P .� �G:`Gj' `�:�s�' !�'✓.� i''�'�'cf,'� /,�� , , i �% f�'11`�� ''.�y�' .l�°�'`/��j� >/��/�/�.Q 5�,,,��/./�j �� .�.��/'�y i��if%,.f'�-��_ � /�� {::;+: Ti iTHL F'H��E.�_.t 1 :+:+: � � o� o �� o -�� CITY of ORONO ''��,�;�� `� -�' ti M�� o�� y�� :�N.._ . ,�, ��,�, �� ,� �� ;,�� SVeet Address: MailinQ Addross: `�CEgg04' 2150 Keiley Parkway P.O. Box 66 Orono, MN 55356 Crystal Bay, MN 55323-0066 July 29, 1997 M�rty Schneider 1235 Hunter Drive Wayzata, M�nnesota 55391 � Dear Mr. Schneider: i The city of Orono's Building Code Board of Appeals has determined the type of use proposed I by the Environmental School for your building to be an E classification. To meet the requirements for this use classification,your building needs significant improvements. Because there is a very short time remaining before the fa11 opening of the Environmental School, it is very important that these improvements are initiated as soon as possible. All improvements necessary for the building to comply with the E classification will need to be completed before the Environmental School use will be allowed to begin. T'he existence of an in-process appeal of the Building Code Board of Appeals ruling will not be a reason to allow the Environmental School use to begin without the building being in full compliance. The Building Code Boazd of Appeals'decision,and the minutes of the Board's meeting,have been forwarded to the State Building Code Department for their review. It is my understanding that the scope of their review relates more to determining whether the Building Code Boazd of Appeals was within its scope of authority in the decision that it made,than to reviewing the specifics of the code interpretation made at the local level. You also have the ability to appeal the decision to the � State Building Code Commissioner of Administration. Again,it is my understanding the review by the Commissioner is generally to ensure the Building Code Board of Appeals was within its � authority in the decision it made,rather than reviewing the specifics of the code interpretation made ; at the local level. It is unclear how long the process of review by the State Building Code Department, and a '; potential appeal to the Commissioner, will take. What is clear is that the conditional use pernut approved by the City Council, for the use of your building by the Environmental School,requires that you retain an architect to address code requirements for change of occupancy. Because the Environmental School wants to begin its use on September 1,there are only five (5)weeks remaining to accomplish the necessary improvements to the building. It is important that Telephone (612) 473-7357 • FAX 473-0510 Marty Schneider July 29, 1997 page 2 of 2 your azchitect provide the city with a plan of building improvements to bring the building into compliance with the requirements for the E classification. This plan will be reviewed by the city and,when the plan is approved,a building permit can be issued. The improvements will then need to be completed before the Environmental School use will be allowed to begin. If you have any questions,please call me. Sincerely, . � C�?�-_ Lyle Oman Building Official cc: Ronald J. Moorse, City Administrator Greg Gappa, Public Services Director Bruce Vang,Building Inspector Sherokee Ilse Van Erickson DATE:AUGUST 1, 1997 . TO:LYLE OM��N�CITY OF ORONO RE: 2180 N. SHORE DRIVE(HILL SCHOOL) FROM:MARTY SCHNEIDER 1235 HUNTER DRIVE WAYZATA MN 55391 Dear Lyle, Thank you for your letter dated July 29, 1997 . In the course of preparing our plans for the proposed use a couple of questions arose. Please memo me with a response as soon as you can so that we may prepare our plan. It is our understanding, after the question was asked by Ms .Bellows at the code appeals meeting, that the Mtka.Center for the Arts operates under a F-2 occupancy issued to them on 11/13/1980 . What time restrictions, if any, apply to the occupancy regarding the time limits on children's use of the facility? (Ms .Bellows stated at the appeals meeting that she saw both buildings use as similar. ) Perhaps the proposed school for our 2180 N. Shore Drive building could be structured similar to the Art Center. My second question is in regards to the motion that was made and passed at the code appeals hearing. Would you please send me a copy of what the motion, that was voted on and passed, actually was? The writte�i minutes which I have received seem to only contain a paraphrased version according to my recollection. As per our agreement,the Kid' s Art Studio is not teaching in the building and there will be no children's classes taught there until the occupancy/code issues are resolved. Please inform me if you see otherwise. I thank you in advance for answering the above questions and for all of your help. Sincerely, �� Marty Sc neider R�CEl1/�L) - AUG S 1991 CfTY OF ORONO