HomeMy WebLinkAbout2016-06-14 WC Dept of Health Ltr to BWBR Re Kitchen Addition & New Concession Area \VaShlngtonRECEWED DeptulHealth and Environment
��� 2016 Lowell Johnson
Director
David Brummel
June 14, 2016 City of Oak Perk Heights Deputy Director
AM _PM
James Nutt
BWBR
380 Saint Peter Street, Suite 600
St Paul, MN 55102
Re: Kitchen addition and new concession area for Stillwater Area High School in Stillwater, MN
Dear Mr. Nutt:
We have received the plans and specifications covering the kitchen addition and new concession
area at Stillwater Area High School located at 5701 Stillwater Blvd Stillwater, MN 55082.
The plans and specifications are in general conformity with the standards of this department with the
following exceptions and/or clarifications. Please review this letter and the Washington County
Food Service Construction Guide, as you will be responsible for implementation of all
applicable requirements. This department has approved the plans and specifications with the
following conditions.
I. SPECIFIC REQUIREMENTS
1. Provide equipment specifications for the following equipment: coffee/hot chocolate machine
(concessions), pizza warmer(concessions), espresso machine (kitchen), and blender
(kitchen).
2. The roasters for the concession stand are not approved equipment. Provide NSF approved
or equivalent equipment. Provide equipment specifications.
3. The concession area has pizza warmers. Provide information on where pizza is prepared or
obtained.
The following are specific items regarding the plans submitted:
4. The establishment may only use equipment that the National Sanitation Foundation (NSF)
has approved. Food service equipment used must bear the NSF seal or equivalent.
5. All equipment, including coolers, display cases, cabinets and all kitchen equipment, must be
located on six(6) inch stainless steel legs, casters or wheels to allow for proper cleaning.
Enclosed hollow bases are not allowed.
6. All open sides of the ventilation hood must overhang equipment by at least 6 inches.
7. Utility service lines and pipes must not be unnecessarily exposed. Lines and pipes must be
run in walls and not through cabinets or exposed.
8. Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where
there is exposed food, clean equipment, utensils and linens; or un-wrapped single-service
Government Center • 14949 62nd Street North—P.O. Box 6, Stillwater, Minnesota 55082-0006
Phone: 651-430-6655 • Fax: 651-430-6730 • TTY: 651-430-6246
Service Centers also located in Cottage Grove and Forest Lake
www.co.washington.mn.us
Equal Employment Opportunity/Affirmative Action
Stillwater Area High School, Stillwater
June 14, 2016
•
and single-use articles.
9. Provide each hand washing sink with soap, a fingernail brush and disposable towels. Side
splash shields must be provided at hand wash sinks located next to food and equipment.
10. Contact and receive approval from all local and state licensing, building, and inspection
departments. Pull all permits as required. Approval must be granted from each
department if required.
11.All changes or additions made to the establishment and not submitted in the plan
review information must be submitted in detail to this department in writing for
approval.
II. GENERAL REQUIREMENTS
Following are general requirements for any food service establishment. Please take the time to read
all of the requirements. The information in parenthesis is the section of the Minnesota Food Code
(M.R. 4626)that is referenced.
A. ROOM FINISHES
FLOORS
1. All floor coverings in food preparation, food storage, utensil-washing areas, walk-in
refrigeration units, dressing rooms, locker rooms, toilet rooms and vestibules must be
smooth, non-absorbent, easily cleanable and durable. [4626.1325] Approved floor
material includes commercial grade vinyl tile, quarry tile, ceramic tile, and terrazzo.
Please refer to the Washington County Food Service Establishment Construction
Guide for a list of approved finishes.
2. Submit samples for evaluation of any alternate materials not listed in the above chart
before installing the material. [4626.1725]
3. There must be coving at the base juncture that is compatible to both wall and
floor coverings. [4626.1345] Install the coving to provide at least a %-inch radius and
4-inches in height.
4. Install trapped floor drains in floors that are water flushed for cleaning. Install floor
drains in floors that also receive discharges of water or other fluid waste from
equipment, or in areas where employees will use pressure spray methods for
cleaning equipment. Slope floors to the drain at least %.-inch per foot. [4626.1345]
5. Grout should be non-absorbent and impregnated with epoxy, silicone or polyurethane.
6. Install walk-in refrigeration units according to the manufacturer's requirements.
WALLS
7. The walls, including non supporting panels, wall coverings and ceilings of walk-in
refrigeration units, food preparation areas, food storage areas, equipment washing
and utensil washing areas, toilet rooms and vestibules must be smooth,
non-absorbent, and can withstand repeated washing.[4626.1325] Approved wall
material includes fiberglass-reinforced paneling (FRP), stainless steel, ceramic tiles,
structural glazed blocks, drywall painted with semi-gloss paint. Please refer to the
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June 14, 2016
•
Washington County Food Service Establishment Construction Guide for a list of
approved finishes. The FDA recommends light colors for walls and ceilings.
8. Where permitted, exposed, studs,joists and rafters must be finished to provide an
easily cleanable surface. [4626.1370]
9. Glazed surfaces should be glazed block, or brick or ceramic tiles. Grout must be
non-absorbent and impregnated with epoxy, silicone, polyurethane or an equivalent
compound. Apply block filler to render concrete blocks smooth and non porous,
followed by the application of an epoxy-type covering or equivalent. Slightly tool and
finish all mortar joints to render them easily cleanable.
10. Applications for plastic laminated panels are possible, but not recommended. Joint
finishes should be compatible with the wall structure. Eliminate voids at the joints
between sheets of plastic laminate.
CEILINGS
11. Finishes must be light-colored, smooth, non-absorbent and easily cleanable.
[4626.1325] Please refer to the Washington County Food Service Establishment
Construction Guide for a list of approved finishes.
B. EQUIPMENT
1. The establishment may only use equipment that the National Sanitation Foundation
(NSF) has approved. Food service equipment used must bear the NSF seal. The
establishment may use equipment that alternative laboratories have approved. The
Minnesota Food Code recognizes the following laboratories for the approval of food
service equipment: [4626.0505]
Intertek Testing Services (ETL);
Underwriters Laboratories (UL).
Those laboratories must test equipment for compliance with applicable NSF
standards, and the approval seal must show compliance with the applicable NSF
standard. For example, a piece of equipment approved by ETL would have a seal
that states "ETL to NSF-4."
2. Hand washing sinks must be of sufficient number and conveniently located for use by
all employees in food preparation and utensil washing areas. [4626.1095] Hand
washing sinks must be easily accessible and must not be used for purposes other
than hand washing. [4626.1110] The Food and Drug Administration (FDA) suggests
that a handwash sink be within 25 feet of a work station. The FDA suggests splash
protection if food, food preparation, food contact surfaces, or utensil washing areas
are within 18-inches of a hand washing sink. Splash from a handwash sink may not
contaminate food, equipment or utensils. [4626.0300; 4626.0955]
3. Wait stations and cabinetry within the food service area:
a. In all areas where food equipment involves heat of moisture, or where food
comes in contact with the surface, a stainless steel finish or equivalent is
required. All service counters and other millwork surfaces shall be protected
with stainless steel, plastic laminate or equivalent covering all exposed wood.
Finished hardwood may be acceptable, on a limited basis for decorative
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Stillwater Area High School, Stillwater
June 14, 2016
• purposes on service and display area equipment.
b. Cut outs in millwork shall be sealed by the fabricator in an approved method.
c. All counters shall be on 6-inch stainless steel legs meeting NSF standards, or
on a solid masonry base.
d. Provide shop drawings showing the construction details of all custom
food service equipment and cabinetry.
C. FACILITIES TO MAINTAIN PRODUCT TEMPERATURE
1. Provide adequate refrigeration facilities for the proper storage, transportation, display,
and service of potentially hazardous foods. Specific refrigeration needs will be based
on the menu, number of meals, frequency of delivery, and preparation ahead of
service. All refrigerators must maintain potentially hazardous foods at 41°F or below.
[4626.0395] Provide each refrigeration unit with a thermometer accurate to within
±3°F. [4626.0620(B)]
2. If potentially hazardous foods are prepared a day or more ahead of service, provide a
rapid cooling procedure that can cool the food rapidly. Potentially hazardous foods
must be cooled rapidly from 140°to 70°F in two hours, and from 70°F to 41°F in four
hours. The capacity of the rapid cooling facilities must be sufficient to satisfy the food
required to be cooled. [4626.0385]
3. Provide refrigerators and freezers at work stations for operations requiring preparation
and handling of potentially hazardous foods. [4626.0395] Refrigeration units, unless
designed for such use, should not be directly next to cooking equipment or other high
heat producing equipment that may overwork the cooling system's operation.
D. FACILITIES TO PROTECT FOOD
1. Provide a separate area for handling, washing and preparing raw meat, fish and
poultry if preparing ready to eat foods at the same time. [4626.0235] If the
establishment will be using portable cutting boards, the cutting boards should be color
coded or labeled for each specific use.
2. Protect food being displayed, served, or held from contamination by using packaging,
"sneeze" guards, display cases, or by other effective means. [4626.0320]
3. Salad bars and sneeze guards must comply with National Sanitation Foundation
(NSF) standards. [4626.0505] The food shield should intercept the direct line
between the customer's mouth and the food on display. On the average, the vertical
distance from the customer's mouth to the floor is 4-feet, 6-inches to 5 feet. Adjust
this average for children in educational establishments, and for other special uses,
such as to satisfy the wheel chair bound.
4. Install dipper wells with running water for the in-use storage of dispensing utensils
where employees will be dispensing frozen desserts. [4626.0275(4)]
5. Store clean equipment and utensils in a clean, dry location where the location will not
expose them to sources of contamination. [4626.0955] This should be of particular
concern at salad bars and wait stations.
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Stillwater Area High School, Stillwater
June 14, 2016
E. FOOD PREPARATION SINK
1. Provide separate areas to separate food handling operations involving raw and ready
to eat products. For washing raw fruits and vegetables, provide a separate food
preparation sink.[4626.0780] The prep sink(s) should be provided with 18-inch
integral drainboards to place the food on during preparation.
F. HAND WASHING
1. Provide a separate hand washing sink for each food preparation area, utensil washing
area and toilet room. [4626.1095] Provide each hand washing sink with soap, a
fingernail brush and a hand drying device or disposable towels. [4626.1440;
4626.1445] Provide a waste container near the hand washing sink if employees use
disposable towels for hand drying. [4626.1450] Employees must not use a sink used
for food preparation or for washing equipment or utensils for hand washing.
[4626.0080; 4626.0760]
2. Design the plumbing system to provide each hand washing sink with hot and cold
running water. [4626.1045; 4715.1370] Provide a mixing valve or combination faucet
to allow the water out of the faucet to be at a temperature of at least 110°F.
[4626.1050(A)] Adjust self-closing, slow-closing or metering faucets to provide a flow
of water for at least fifteen seconds without the need to restart the faucet.
[4626.1050(C)]
G. WATER SUPPLY AND SEWAGE DISPOSAL
1. If the establishment will be using a private drinking water supply and an individual
sewage treatment system (ISTS), the plans must note the location of these facilities.
Provide the certificate of compliance with state and local regulations to this
department. [4626.1725]
2. Design the water supply system to provide enough potable water for the needs of the
food service establishment from a source constructed and operated according to the
Minnesota Department of Health (MDH) rules. [4626.0980]Water conditioning
devices (i.e., water softeners, water filters, etc.) must be made of safe materials and
comply with NSF Standards. [4626.1040]
3. All sewage including liquid waste must be disposed of by a public sewage system or
by an individual sewage treatment system (ISTS) constructed and operated according
to the Minnesota Pollution Control Agency (MPCA) rules. [4626.1215] If used, a
grease trap must be easily accessible for cleaning. [4626.1195]
H. EQUIPMENT INSTALLATION
1. The establishment must not store food service equipment under exposed or
unprotected sewer lines, open stairwells or other sources of contamination.
[4626.0305]
The following equipment installation requirements will help to ensure proper spacing and
sealing which will allow for adequate and easy cleaning.
FLOOR MOUNTED EQUIPMENT
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Stillwater Area High School, Stillwater
June 14, 2016
2. When possible, mount equipment on approved castors or wheels to ease moving,
cleaning, and flexibility of operation. Provide equipment on wheels requiring utility
services with easily accessible quick-disconnects or the utility service lines should be
flexible and of sufficient length to permit moving the equipment for cleaning. Check
with local fire safety and building codes to ensure that such installations are
acceptable.
3. Install floor-mounted equipment, which is not mounted on wheels or castors with the
above utility connections, using one of the following methods [4626.0725; 4626.0730]:
a. Seal the equipment to the floor around the entire perimeter of the equipment.
The sealing compound should be pliable, but not gummy or sticky, non
shrinking, retain elasticity and provide a water and vermin-tight seal;
b. Install the equipment on a solid smooth non-absorbent masonry base.
Provide a minimum height of 2 -inches and provide a cove at the junction of
the platform and the floor with a minimum 3-inch radius for masonry bases
and curbs. The equipment should overhang the base by at least 1-inch but
not more than 4-inches. Seal the spaces between the masonry base and the
equipment;
c. Provide the equipment with 6-inch legs. The legs must contain no hollow
open ends.
4. Display shelving units, display refrigeration units and display freezers may be exempt
from the above.
5. For equipment not readily moveable by one person, spacing between and behind
equipment must be sufficient to permit cleaning. Provide at least 6-inches of clear,
unobstructed space under each piece of equipment[4626.0725].
6. If equipment butts against a wall,join and seal it to the wall to prevent liquid waste,
dust and debris from collecting between the wall and the equipment[4626.0725].
7. When equipment is installed butted together or by using spreader plates, the resulting
joint must prevent the accumulation of spillage and debris and ease cleaning
[4626.0725].
8. Provide aisle and working spaces between units of equipment that are unobstructed
and are functional. The FDA recommends a minimum 36-inch width for aisle and
working spaces.
9. Adequately seal all utility and service lines and openings through the floor. Exposed
vertical and horizontal pipes and lines must be kept to a minimum. The Code does
not allow installation of exposed horizontal utility lines and pipes on the floor. Any
insulation materials used on utility pipes or lines in the food preparation or
dishwashing areas must be smooth, non-absorbent and easy to clean. Install switch
boxes, electrical control panels, wall mounted cabinets, etc., out of the cooking and
dishwashing areas. Electrical units installed in areas subject to splash from cleaning
operations or food preparation should be watertight and washable. [4626.1340]
TABLE MOUNTED EQUIPMENT
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Stillwater Area High School, Stillwater
June 14, 2016
10. Install table mounted equipment using one of the following methods [4626.0725;
4626.0730]:
a. Seal the equipment to the table or counter;
b. Provide the equipment with 4-inch legs;
c. Use portable equipment. The FDA defines Portable as 30 pounds or less,
dimensions not exceeding 36-inches, and no fixed utility connections.
11. Equipment that is open underneath, such as drainboards, dish tables, and other
tables, should be installed 4-inches away from the wall or sealed to the wall. Metal
legs of all tables and sinks in food preparation areas should consist of stainless steel.
The under shelves of food preparation tables should also consist of stainless steel.
DRY STORAGE ROOM
1. Provide adequately sized dry storage space for the proper storage of stored foods.
Specific storage needs will be based upon the menu, number of meals, quantities
purchased, and frequency of delivery. The location of the storeroom should be next
to the food preparation area and convenient to receiving. Provide adequate
ventilation and maintain an ideal temperature between 50°F and 70°F.
2. Provide shelving in the dry storage room that meet NSF Standard No. 2. [4626.0505]
Food must be stored 6-inches above the floor. [4626.0300]
3. Dunnage racks and pallets should be stored 18-inches away from walls to allow
inspection for the presence of pests.
4. Do not store food containers under exposed or unprotected sewer lines or leaking
water lines. [4626.0305]
5. Use approved containers with tight fitting lids and dollies to store bulk foods.
[4626.0300] Label the containers with the common name of the food. [4626.0240]
Provide scoops for each food storage container in use. [4626.0275]
J. WAREWASHING FACILITIES
MANUAL WAREWASHING
1. For manual washing and sanitizing of utensils, provide a stainless steel sink with no
fewer than three compartments. Provide sink compartments that are large enough to
hold the largest pot, pan or piece of equipment. Provide adequately sized, integral
drainboards on both sides of the sink for cleaned and soiled utensils. [4626.0680]
The faucet serving the three compartment sink should be long enough to reach all
three compartments.
2. Drainboards must be self-draining. [4626.0650] Pitch the drainboards and dish tables
a minimum of%-inch per foot and direct the drainage into the sink. Drainboards
should generally be at least the same size as that of the sink compartments.
Recommended size is 36-48-inches long and 30-inches wide.
3. Install a floor drain near the sink in areas where wet pots, utensils and equipment are
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Stillwater Area High School, Stillwater
June 14, 2016
air-drying. [4626.1345(B)]. Provide approved racks, shelves or dish tables for air
drying of equipment and utensils next to the warewash sink [4626.0685(6)(C)].
4. Provide adequate facilities for preflushing or prescrapping equipment and utensils.
[4626.0865]
5. An approved chemical test kit for determining sanitizer strength must be available and
used. [4626.0715]
6. Store working supplies of cleaners and sanitizers in an approved location.
[4626.1600] A recommended storage location is on a wire shelf below the drainboard
of the three-compartment sink.
MECHANICAL WAREWASHING
7. Provide an indirect connection to the sewer line for the waste line for all mechanical
warewashing machines. The warewashing machine may have a direct connection to
the sewer line if the contractor connects the waste line directly on the inlet side of a
vented floor drain when the floor drain is within 5-feet of the warewashing machine.
[4626.1045(A)][4715.1250]
8. Provide an adequate facility for preflushing or prescrapping equipment and utensils
on the soiled dish side of the dishwashing machine. [4626.0865
9. Provide drainboards of adequate size for the proper handling of utensils.
[4626.0685(A)] Install the drainboards so as not to interfere with the proper use of the
warewashing facilities. Mobile dish tables may be acceptable for use instead of
drainboards.
10. Provide adequate facilities to air dry washed utensils and equipment.
[4626.0685(6)(C)] Provide storage facilities to store cleaned and sanitized utensils
and equipment at least 12-inches above the floor on fixed shelves or in enclosed
cabinets protected from splash, dust, overhead plumbing or other contamination.
[4626.0955, 4626.0960]
CHEMICAL WAREWASHING
11. Chemical warewashing machines must meet National Sanitation Foundation (NSF)
standards. [4626.0505(6)(13)] The installation must conform to applicable plumbing
code requirements. [4626.1045] Among the specific requirements for the installation
of an approved chemical warewashing machine are the following:
12. The chemical sanitizing feeder must meet National Sanitation Foundation standards
and be compatible with the machine the establishment will be using.
[4626.0505(6)(14)]
13. An approved chemical test kit for determining sanitizer strength must be available and
used. [4626.0715]
14. Provide a visual or audible flow indicator to monitor the operation of the sanitizing
agent feeder. Install the flow indication devices to be in full view of the operator.
[4626.0643]
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Stillwater Area High School, Stillwater
June 14,2016
15. Provide adequate facilities to air dry washed utensils and equipment.
[4626.0685(B)(C)] Chemical sanitizing machines must have space for a minimum of
five racks for air drying of dishes and utensils. Provide storage facilities to store clean
and sanitized equipment and utensils least 12-inches above the floor on fixed shelves
or in enclosed cabinets. [4626.0955, 4626.0960]The plans must specify the location
and facilities used for storing all equipment and utensils. [4626.1725]
HOT WATER SANITIZATION WAREWASHING
16. A commercial warewashing machine for mechanical warewashing using hot water for
sanitization must meet National Sanitation Foundation (NSF) standards.
[4626.0505(B)(13)]The installation and required accessories must be in conformance
with local applicable plumbing codes. [4626.1045]
17. A warewashing machine must be equipped with a temperature measuring device that
indicates the temperature of the water in each wash and rinse tank; and, as the water
enters the hot water sanitizing final rinse manifold or in the chemical sanitizing
solution tank. [4626.0635]
18. If the manufacturer has not equipped the detergent dispenser or drying agent
dispenser with a built-in backflow prevention device, install the dispenser below the
vacuum breaker on the warewashing machine. [4626.1045]
19. Hot water machines must have space for a minimum of three racks for air drying of
dishes and utensils.
K. HOT WATER SUPPLY REQUIREMENTS
1. The hot water supply must be sufficient to satisfy the hot water demands of the
establishment.[4626.1015] Hot water for hand washing must be at least 110°F.
[4626.1050(A)] Hot water for mechanical dishwashing must be 150°-165°F for
washing and 165°-180°F for sanitizing.[4626.0785(A)] The temperature of the wash
solution in spray-type warewashers that use chemicals to sanitize must be at least
120°F. [4626.0785(B)] The water temperature for manual hot water sanitization must
be at least 171°F. [4626.0790] For purposes of sizing the hot water generating
capability, assume a supply temperature requirement of 140°F to each fixture and to
the mechanical dishwashing machines.
L. TOILET ROOMS
1. Install toilet facilities according to the Minnesota Plumbing Code. [4626.1075] The
toilet facilities must be conveniently located and must be accessible to employees.
[4626.1495]
2. Provide toilets and urinals designed to be easily cleanable and have built-in backflow
prevention devices as required by the Minnesota Plumbing Code.
[4626.1045][4715.1950]
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Stillwater Area High School, Stillwater
June 14,2016
3. Completely enclose toilet rooms and install tight-fitting, self-closing doors. Provide
the toilet rooms with mechanical or natural ventilation. [4626.1390]
4. Toilets must be of the elongated type and provide with seats of the open front type.
[4626.1045][4715.1420(2)(3)] A covered waste receptacle or a separate sanitary
napkin/tampon disposal container shall be provided in all women's or unisex toilet
rooms. [4626.1260]
5. Toilet facilities must be accessible according to the Americans with Disabilities Act
(ADA) of 1990.
M. PLUMBING &CROSS CONNECTIONS
1. Size and install the plumbing system according to the Minnesota Plumbing Code.
[4626.1045]
2. Cross connections between the potable water supply and any non-potable or
questionable water supply cannot exist. Where local building codes permits non-
potable water systems for purposes such as air conditioning and fire protection, the
non-potable water system must not directly or indirectly contact food, potable water,
or equipment that contacts food or utensils. [4626.1115][4626.1045][4715.1920]
Clearly identify the piping of any non-potable water system so that it is readily
distinguishable from piping that carries potable water. [4626.1045][4715.1910]
3. If not already done, submit a copy of the plumbing plans and specifications to the
Minnesota Department of Labor and Industry for review and approval at the following
address [4626.1045][4715.3130]:
Please contact the Minnesota Department of Labor and Industry at 651/284-5067 for
more plumbing plan review information. Minnesota Department of Labor and Industry,
Construction Codes and Licensing Division, Engineering and Plumbing Unit, 443
Lafayette Road North, St. Paul Minnesota 55155.
SUBMERGED INLET PROTECTION
4. Cross connections between the potable water supply and any non-potable water
supply may not exist. [4626.1115][4626.1045][4715.1920] Install the potable water
system to preclude the possibility of backflow.[4626.1085] Install devices to protect
against backflow and backsiphonage at all fixtures and equipment unless the
contractor installs the equipment with a proper air gap. The air gap must be at least
twice the diameter of the water supply inlet, but not less than 1-inch, between the
water supply inlet and the fixture's spill rim. [4626.1055]
DRAINS
5. A direct connection may not exist between the sewage system and any drains
originating from equipment in which food, portable equipment, or utensils are placed.
[4626.1045][4715.1500]
N. INSECT& RODENT CONTROL
1. Effectively protect the openings to the outside against the entrance of rodents.
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Stillwater Area High School, Stillwater
June 14, 2016
Effectively protect outside openings against the entrance of insects by installing tight-
fitting, self-closing doors. [4626.1395] Other methods of insect control include the
installation of closed windows, self-closing serving windows at a drive-thru, screening,
controlled air currents, vestibules or other means approved by the regulatory health
authority.
2. Screen doors must be self-closing and screens for windows, doors, skylights,
transoms, intake air ducts and other openings to the outside must be tight fitting and
free of breaks. [4626.1395] Screening material must not be less than 16 mesh-to-the-
inch. [4626.1395(6)(1)] Seal openings around pipes, conduit, or wiring that enters the
building from the outside. [4626.1395]
3. Provide loading docks and delivery doors with effective air curtains or vestibules with
self-closing doors to preclude the entrance of insects. [4626.1395] The FDA
recommends that outside lighting around loading areas and entrances be sodium
vapor rather than mercury vapor to decrease insect attraction.
4. All foundations must be rodent proof. Openings between the floor and bottom of
outer doors must be adequately flashed with rodent proof material to eliminate any
opening. [4626.1395]
O. LIGHTING
1. The light intensity must be at least 110 lux (10 foot candles) at a distance of 75 cm
(30 -inches) above the floor, in walk-in refrigeration units and dry storage areas and in
other areas and rooms during periods of cleaning. [4626.1470]
2. The light intensity must be at least 220 lux (20 foot candles) at a surface where the
establishment provides food for consumer self-service such as buffets and salad bars;
inside equipment such as reach-in and under counter refrigerators; and at a distance
of 30-inches above the floor in areas used for hand washing, ware washing, and
equipment and utensil storage and in toilet rooms. [4626.1470]
3. The light intensity must be at least 540 lux (50 foot candles) at a surface where
employees will be working with food or working with utensils or equipment such as
knives, slicers, grinders, or saws where the employee's safety is a factor. [4626.1470]
4. Darker colored walls and floors may require additional lighting.
5. Provide effective shielding, such as plastic shields, plastic sleeves with end caps,
shatterproof bulbs and other approved devices for all artificial lighting fixtures in areas
where there are exposed food, clean equipment, utensils, and linens, or unwrapped
single-service and single-use articles. [4626.1375]
6. If permitted, protect heat lamps from breakage by using a shield that surrounds and
extends beyond the bulb, leaving only the face of the bulb exposed. [4626.1375]
P. VENTILATION
1. All rooms must have sufficient ventilation to keep them free of excessive heat, steam,
condensation, vapors, obnoxious odors, smoke and fumes. Design and install the
ventilation system(s) according to local building codes. [4626.1475]
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2. The ventilation contractor should test all hoods before use, to ensure the hoods
exhaust adequately. A ventilation test report, indicating the ventilation system is
balanced, must be submitted to this department for review and approval before
a food service license will be issued.
3. Look into whether local building codes require lighting within the hood.
4. If the establishment uses laundry dryers, provide adequate ventilation to vent the
dryers to the outside. [4626.1475]
COOKING
5. Design and install cooking ventilation hoods and devices to prevent grease or
condensation from collecting on walls, ceilings and fire suppression supply piping.
[4626.0565]
6. All ventilation hoods must comply with National Sanitation Foundation (NSF)
standards. Design and install all ventilation hoods in conformance with the National
Fire Protection Association Bulletin 96 (The Standard for Ventilation Control and Fire
Protection of Commercial Cooking Operations), and other applicable fire safety
codes. [4626.1475(B)]
7. Provide screens for the make-up air intakes to prevent the entrance of dust, dirt,
insects and other contaminating material. Where the introduction of make-up air will
cause condensation, drafting or interfere with the exhaust or vapor capture efficiency
of the hood, the unit must temper the make up air. [4626.1530] Local building codes
may require a make-up air system if the exhaust is greater than 1500 cubic feet per
minute (CFM).
8. The installation of the fire suppression system piping in the unfiltered air space of
exhaust hoods should be limited to vertical runs as much as possible to reduce
grease collection. Exposed piping must be cleanable. [4626.1340]
HOT WATER SANITIZING DISH MACHINES
9. Provide dishwashing machines with adequate ventilation sized according to the
dishwashing machine manufacturer's specifications. [4626.1475]
Q. UTILITY FACILITY
1. Provide a utility sink or curbed cleaning facility with a floor drain for cleaning mops
and for the disposal of mop water or similar liquid wastes. [4626.1080]
2. A mop sink is acceptable. Provide the mop sink faucet with an approved backflow
preventer to protect the water supply against backsiphonage. [4626.1085]
3. Provide a properly sized mop and broom rack. [4625.1540; 4626.1575]
4. Store all toxic materials, including cleaning compounds, pesticides, sanitizers, etc., in
an area away from food preparation and in a secured area. [4626.1600]
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Stillwater Area High School, Stillwater
June 14, 2016
R. DRESSING ROOMS & LOCKERS
1. Provide a dressing room, or an area separate from food preparation areas, storage or
service areas, and utensil washing or storage areas, if employees will routinely
change clothes within the establishment. [4626.1480; 4626.1560]
2. Lockers, with slanted tops, or other suitable storage facilities must be in dressing
areas. [4626.1560(B)]
3. If dressing rooms are not available, provide separate facilities for the storage of coats,
sweaters and other personal belongings.
S. GARBAGE & REFUSE STORAGE
1. Construct garbage or refuse storage rooms with easily cleanable, nonabsorbent,
washable materials and design the area to be insect-proof and rodent-proof.
[4626.1325]
2. Place garbage and refuse containers that are outside on or above a smooth surface
of nonabsorbent material such as sealed concrete or sealed road grade asphalt.
[4626.1230]
3. Provide garbage and refuse containers that are inaccessible by pests. [4626.1240]
T. MINNESOTA CLEAN INDOOR AIR ACT
1. On May 16, 2007 Governor Tim Pawlenty signed the Freedom to Breathe Act to
protect employees and the public from the hazards of secondhand smoke. An
expansion of the current Minnesota Clean Indoor Air Act, the Freedom to Breathe
(FTB) provisions will become effective on October 1, 2007. Information regarding
these provisions can be found at:
http://wvvw.co.washington.mn.us/info for residents/public health/tobacco/freedom to
breathe/
U. SPECIFIC REQUIREMENTS items under number I. require a written response
before plan approval will be given.
If not already done, a set of plans and specifications must be submitted to the local municipal
Building Department. Additionally contact must be made with the Fire Marshal/Inspector's office for
the requirements of the Fire Code.
The owner, operator, or contractor must apply for and receive all appropriate permits from the
municipality before starting any work on the site. Failure to comply with local ordinances may result
in delays until the local building official issues the proper permits.
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Stillwater Area High School, Stillwater
• June 14,2016
This department must approve any changes to the plans before the contractor carries out the
changes.
When the floor,walls, and ceiling are complete please contact me at(651)430-6698 to
arrange for an inspection. Another inspection will be conducted prior to bringing in any food
products. At that time all refrigeration must be operating for the final inspection. The
licensee must submit the license application and all appropriate license fees before the final
inspection. The current license will be updated once the new establishment is opened. The
licensee must receive the license before opening for business and conspicuously display the
license to the public.
A COPY OF THIS LETTER MUST ALWAYS BE ON THE JOB SITE AND BE READILY
ACCESSIBLE TO THE GENERAL CONTRACTOR.
If you have any questions or comments, please contact me at (651)430-6698.
Sincerely,
I/
Abigail iller
Senior Environmental Specialist
cc: Julie Hultman, Building Official, Oak Park Heights
Steve Erickson, BWBR
Tony Willger, Stillwater Area Public Schools
Julie Powers, Stillwater Area Public Schools
File
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