HomeMy WebLinkAbout2002-04-16 WC Dept of Public Health Ltr to WC HRA Re Food Service Remodel �G,TON 006, WASHINGTON COUNTY Mary DireL. cMcGlothlin4`
eg-47- "4 DEPARTMENT OF PUBLIC HEALTH AND ENVIRONMENT
- GOVERNMENT CENTER
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`' 14949 62ND STREET NORTH•P.O.BOX 3803•STILLWATER,MINNESOTA 55082-3803
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pROGQ'Esr'l' Office:(651)430-6655 • TDD(651)439-3220 • Facsimile Machine:(651)430-6730
D E IC E D
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April 16, 2002 ,1
Barbara Dacy, AICP Executive Director
Washington County Housing and Redevelopment Authority
321 Broadway Avenue
Saint Paul Park, MN 55071
Dear Barbara:
Re: Raymie Johnson Estates plans for remodel of food service
We have received and reviewed the plans and specifications covering the food service facility
remodeling at Raymie Johnson Estates, 14830— 58th Street North in Oak Park Heights, MN.
The plans and specifications are in general conformity with the standards of this depaitment 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.
SPECIFIC REQUIREMENTS:
1. Provide clarification regarding ceiling surface in kitchen. Plans detail that FRP will be
used in this room.
2. The walls below any hood must be covered with stainless steel and installed to NSF
Standard#2 (exposed screws are not permitted for stainless steel installation in this area).
This wall covering must extend from base of the hood to the floor cove. Stainless steel
wall surface will not be required if the six (6) burner range is installed with a back
riser.
3. NSF refrigeration unit noted in kitchen is permitted for food service use only, not for
residents use. If refrigeration for resident use is necessary,provide separate unit.
GENERAL REQUIREMENTS:
1. The following room finishes shall be used throughout the food preparation, food service,
. opened food storage, toilet rooms and dishwashing areas. These room finishes are also
recommended for dry food, equipment/utensil, and single service item storage areas.
A. The floor surfaces shall be constructed of smooth, durable, non-absorbent, easily
cleanable materials. Acceptable surfaces are:
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Barbara Dacy -
April 16, 2002
Page 2
1) =' quarry tile; or
2) ceramic floor tile; or
3) terrazzo; or
4) vinyl composition floor tile (VCT); or
5) epoxy poured floors approved by this department.
Grout shall be a water-resistant material, such as Hydroment (TM) or epoxy, not
exceeding 1/4 inch wide, and flush with the floor tiles (brushed grout).
An approved integral coving of at least four(4) inches shall be installed at the
juncture between wall and floor finishes. The coving material must be consistent
with the floor surface, (for example, quarry coving with quarry tile).
B. The wall surfaces shall be constructed of smooth, durable, non-absorbent, easily
cleanable materials. Acceptable surfaces are:
1) ceramic tile; or
2) stainless steel; or
3) solid fiberglass reinforced plastic panels (FRP); or
4) block wall sealed to an "orange peel" finish.
These surfaces must be installed to a minimum height of eight (8) feet above the
floor throughout the facility.
Consideration should be given to providing cement board "wonderboard" or
"durock" in areas subject to excessive moisture or abuse such as behind cove base
tile, and in dishwashing areas.
C. The ceilings surfaces shall be constructed of smooth, durable,non-absorbent,non-
perforated, easily cleanable materials. Vinyl coated ceiling tiles are acceptable.
Absolutely no wood is permitted in the food service area.
2. All equipment utilized in a licensed food service establishment must be approved by NSF
International (formerly National Sanitation Foundation) or equivalent. If custom
fabricated work is done in the food service area this work must be completed in
compliance with NSF standards. This includes remodeling of existing equipment.
All used equipment will be subject to field evaluation prior to installation.
A minimum width of 36 inches of aisle space shall be provided in kitchen and wait
station design. When there are two opposing work stations a space of 42 inches is
recommended.
ANN
Barbara Dacy
April 16, 2002
Page 3
3. All floor mounted equipment such as dish machine and cabinetry shall be installed as to
be easily cleanable. The following methods are acceptable:
A. mounted on six (6) inch sanitary legs or casters;
B. sealed atop a solid masonry base if equipment is designed for such installation; or
C. installed with casters, rollers, or gliders to permit the unit to be easily moved by
one (1) person, using flexible utility connections (cooking equipment not
permitted).
There shall no construction of equipment with enclosed bases.
4. All counter equipment shall be installed as to be easily cleanable. The following methods
are acceptable:
A. easily movable, designed to be portable (weighing less than 30 pounds);
B. sealed to the counter; or
C. mounted on four(4) inch sanitary legs.
5. All junctures between the wall surface and the edges of attached equipment as well as all
annular openings around pipes or other conduits where they pass through walls and floor -.--
shall be sealed with an approved caulk/sealing compound. All exposed utility service
lines and pipes must be installed in a way which does not obstruct or prevent cleaning of
the floor.
A. Enclose the top of the exhaust hood with approved materials to minimize cleaning
and unapproved storage.
B. Hoses, electrical conduits,plumbing and drain lines underneath equipment must
be installed to be up off the floor to facilitate housekeeping activities.
6. All gas fired equipment shall be equipped with quick disconnects and be mounted on
casters, or be so installed as to allow thorough cleaning in place.
Food on display for self-service or otherwise shall be protected from consumer
contamination by using easily cleanable counter protection devices, display cases, and
similar equipment. These devices shall be designed and installed to intercept the direct
line between the mouth of the customer and foods on display. Only tempered glass (i.e.
1/4" tempered glass), safety glass or clear, transparent and shatter-resistant plastic can be
used in the fabrication of the food shield.
7. All refrigeration units shall hold food at 41°F or less. Freezers shall hold foods at 0°F
or less. Provide numerically scaled thermometers for all refrigeration/freezer units.
Barbara Dacy
April 16, 2002
Page 4
8. Fluid milk and fluid milk products must be served to the customer in the individual
containers in which they were received, not to exceed one (1)pint in size, or served from
a mechanically refrigerated bulk container.
9. Food preparation which requires washing or rinsing of a food product must be done in an
approved culinary/food preparation sink with integral drainboard.
Utensil washing and hand washing sinks are designed, approved and restricted to their
respective purposes and may not be used for any food preparation.
10. The ventilation exhaust system shall comply with the following requirements:
A. All ventilation canopy hoods shall comply with all applicable National Sanitation
Foundation(NSF) standards and National Fire Protection Association(NFPA)
standard#96, to include stainless steel,baffled, grease extractors.
B. All ventilation canopy hoods shall also be designed, installed, and operated in
accordance with the Minnesota Uniform Building, Mechanical, and Fire Codes.
Standards require a six (6) inch overhang of equipment on all sides not abutting a
wall surface, unless hood is a back-draft(low side wall) style.
C. 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.
D. All exhaust systems shall be provided with sufficient make-up air equal to or
slightly less than the total quantity to be exhausted. Make up air shall be
tempered.
E. Air exhausting devices shall be interlocked with make-up air controls so they
cannot be operated independently.
11. All artificial lighting fixtures located in food preparation, dishwashing, and storage areas,
shall be effectively shielded with plastic shields or approved coating to prevent glass
breakage to foods and/or food contact areas.
12. All handwashing sinks shall comply with the following requirements:
A. Handwashing facilities shall be supplied with dispensable soap, fingernail
brushes, single-service (disposable)paper towels, and continually maintained with
hot and cold running water tempered by means of a mixing valve or combination
faucet.
B. Hot water provided to a handwashing facility shall NOT EXCEED 130° F.
C. All handsinks must be NSF approved and conveniently located throughout the
facility to each separated work area.
Barbara Dacy
April 16, 2002
Page 5
13. The following are requirements for mechanical dishwashers:
A. A suitable, readily accessible pressure gauge shall be provided with a valve
immediately adjacent to the supply side of the control valve in the line carrying
final rinse water to the dishwashing machine. This is applicable to both high and
low temperature machines.
B. Visual or audible warning devices shall be installed on the sanitizing agent feed
line on low temperature machines to indicate when the sanitizer is not being
dispensed.
14. A janitor's sink, either a wall mount or floor curb type, shall be provided in a location
readily accessible to the facility. The janitor's sink faucet shall be equipped with a
vacuum breaker/anti-siphonage device.
15. Ensure that all water heaters and/or generating systems comply with NSF standard#5
and are adequately sized to meet the hot water demands of the establishment.
16. All automatic detergent, sanitizer, or other chemical faucet dispensers shall be protected
from backflow/siphonage. The protection may be by an internal backflow/siphonage
device as in the DEMA Model 153 or 154 dispensers or by an external device between
the dispenser and faucet as with the DEMA Model 151, 152 or 167 dispensers.
All water fed chemical dispensing systems must have an approved backflow preventor
(i.e. chemical dispenser by the janitor's sink) and be approved and installed according to
the Minnesota Plumbing code.
17. Adequate approved shelving shall be provided to ensure that no food products,utensils,
or disposable products are stored less than six inches off the floor.
Additionally, food, utensils, single service article storage shall not be located under
exposed or unprotected sewer or water lines except for automatic fire protection sprinkler
heads are lines.
18. Separate storage areas shall be provided for chemical and toxic products.
19. A storage area for coats,purses, and other personal belongings shall be provided. This
area shall be segregated away from food preparation, food and/or equipment storage, and
dishwashing areas. Lockers must have slope-tops, and must be located at least six (6)
inches above the floor.
20. In accordance with the Minnesota Clean Indoor Air Act, this establishment shall be
posted as NO SMOKING ALLOWED. Signs shall be placed at public entrances.
21. Grease traps, if required by the local municipality, must be mounted with the lid flush
with the floor. Alternative installation methods can be discussed if necessary.
22. Items number 1, 2 & 3 under SPECIFIC REQUIREMENTS require a written
response before plan approval will be given.
Barbara Dacy
April 16, 2002
Page 6
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.
A copy of the plumbing plans and specifications shall be submitted to the Minnesota
Department of Health, Water Supply and General Engineering Section for review.
Contact: Minnesota Department of Health
Division of Environmental Health
121 East Seventh Place
P.O. Box 64975
St. Paul, MN 55164-0975
Telephone: 612/215-0836
All appropriate permits from the municipality shall be applied for and issued prior to
starting any work on the site. Failure to comply with the above may result in your
project being halted until the proper permits are issued.
Any changes to the plans must be approved by the department prior to the changes
being implemented.
A. Periodic on-site inspections will be made during construction. At such time as
construction is complete, please call me at 651-430-6638 to arrange for a final on- -
site inspection prior to bringing in any food products. All refrigeration must be
operating for the final inspection. The license must be issued before you open for
business and then conspicuously displayed to the public.
A COPY OF THIS LETTER MUST BE ON THE JOB SITE AT ALL TIMES AND
READILY ACCESSIBLE TO THE GENERAL CONTRACTOR.
If you have any questions, please call me at 651-430-6638.
Sincerely,
Justina J. Pope,R. S.
Senior Environmental Specialist
xc: Jeff Skogen, Kingwood Management
Jim Butler, Building Official, City of Oak Park Heights