Procedure for Construction Or Remodeling of a Food, Beverage and/or Lodging Establishment

Procedure for Construction Or Remodeling of a Food, Beverage and/or Lodging Establishment COUNTRYSIDE PUBLIC HEALTH 201 13 th Street So. Benson, MN 56215 Phone: 320-843-4546 April 2013 1

TABLE OF CONTENTS Topic Page Number Introduction to the Plan Review Process 3 Minnesota Dept. of Labor and Industry Plumbing Plan Review Requirements 5 For New Construction 5 For Additions and/or Remodeling 6 Facility Construction Guide 7 Purpose 7 Required Submittals and Inspections 7 Room and Area Finishes: Floors, Walls, and Ceilings 8 Food Service Equipment 9 Refrigerators and Freezers 9 Walk-in Coolers and Freezers 10 Ventilation/Exhaust Hoods 11 Sinks: Food Preparation and Handwashing 12 Dipper Wells 13 Aisle Space 13 Cabinetry/Service Counters in Wait Stations and Food Service Areas 13 Utensil Washing/Sanitizing Equipment and Facilities 13 Water Heater 14 Mop/Utility Sinks 14 Bar and Beverage Dispensing Equipment Requirements 15 Bar Requirements 15 Beverage Dispensing Equipment 16 Lodging Establishment Requirements 17 Guest/Sleeping Room Requirements 17 Floor Space 17 Smoke Detectors 17 Carbon Monoxide Detectors 18 Room Finishes and Furnishings 18 Restrooms 19 Fire Extinguishers 19 Ice and Food Vending Machine Requirements 19 Food and Beverage Area Requirements 20 Bed and Breakfast Lodging Requirements 20 Appendix 21 Food, Beverage, or Lodging Facility Plan Review Inventory Checklist 21 Application for Food, Beverage, or Lodging Facility Plan Review 22 Room Finish Schedule Worksheet 23 Equipment Schedule Worksheet 24 Handicap Plumbing Fixtures 25 Minnesota Clean Indoor Air Act General Information Fact Sheet 26 Minnesota Clean Indoor Air Act Bars and Restaurants Fact Sheet 28 Minnesota Clean Indoor Air Act Lodging Establishment Fact Sheet 30 2

INTRODUCTION to the PLAN REVIEW PROCESS No license can be issued until plans and specifications have been approved and an inspection is made of the construction. Any expansion or remodel of existing facility must have plans and specifications approved prior to any construction. 1. You must obtain a permit or statement granting zoning approval for the use of the land as a food, beverage and/or lodging establishment. This permit or statement must be obtained from the county, city or township whichever has jurisdiction. Submit a copy of the permit to this office. If the township, city or county does not issue such permits, then obtain a statement indicating that fact and that they have no objection to the intended land use. 2. Submit detailed plans and specifications covering the proposed construction as described below; and the required plan review fee at least 30 days prior to starting construction. 3. Upon receipt of the plan approval and completion of the construction, request a final onsite inspection. 4. All license fees and applications must be submitted at least 10 business days prior to the proposed opening of the establishment, to avoid late penalties. 5. A final inspection will be conducted by the Sanitarian before the establishment is cleared to open. Complete plans and specifications for new food, beverage and/or lodging establishments, as well as expansions or major remodeling of existing establishments, must be submitted to, and approved by, Countryside Public Health prior to beginning construction. The plans shall be drawn to scale and shall be legible and complete in all details. All plans and specifications shall include, but not limited to the following: 1. PLUMBING: All plumbing in permanent buildings must be installed in compliance with the Minnesota Plumbing Code. Plans shall be submitted as outlined in the Minnesota Department of Labor and Industry document Plumbing Plan Review Requirements. Provide a schedule of all fixtures and appurtenances to be installed in the building. This schedule is to include a complete description as well as manufacturer s catalog number for each of the fixtures. Submit plumbing plans to the Minnesota Department of Labor and Industry, Plumbing and Engineering Unit, 443 Lafayette Road N., St. Paul, MN 55155-4343. Phone: 651-284-5067. Fax: 651-284-5748. E-mail: www.dli.state.mn.us 2. WATER SUPPLY: If municipal water is not available, potable water wells must be installed by a Minnesota Department of Health licensed well driller in accordance with State Code Chapter 4725. Plans must include a copy of the well drilling log; including 3

the details of the well construction, pump setting, type and capacity of pump, location and capacity of pressure tank, and detail of the pump house. Annual water tests will be required once licensed by Countryside Public Health. If water is obtained from a municipal supply, merely indicate this fact. 3. SEWAGE TREATMENT and DISPOSAL: If a municipal sewer is not available, an onsite sewage treatment system must be installed in accordance with State Code MPCA 7080. Prior to establishing the building site, soil borings and percolation tests shall be conducted by a MPCA certified designer/installer and the most suitable site will be marked off to eliminate soil compaction of the treatment area and allow it to remain undisturbed. Submit plans for evaluation to the County Planning and Zoning Office in the county where your facility is located. Plans must include complete detail covering all units of the sewage treatment and disposal system including percolation test data and other information concerning soil conditions at the site of all soil absorption systems. Dimensions of all septic tanks and soil absorption systems, whether they are absorption beds or trenches, must be given Any type of sewage system utilizing the disposal of effluent in any manner other than a below ground absorption system, must also be approved and permitted by the Minnesota Pollution Control Agency. If municipal sewer is used, merely indicate this fact. 4. FOOD and BEVERAGE ESTABLISHMENTS: Plans must include equipment layout and a list of equipment indicating the makes, model numbers or any other identification (Note that all food and beverage service equipment must meet applicable National Sanitation Foundation Standards); finishes for the floors, walls and ceilings; lighting (minimum of 20 foot candles on all working surfaces and 10 foot candles on other surfaces); location of hand washing sinks, food prep sinks, mop sinks and dish washing sink/machine; locations of toilet facilities; ventilation; and hot water generating equipment. Also submit a copy of the proposed menu. 5. LODGING ESTABLISHMENTS: Plans must include layout of sleeping rooms showing room size, maximum occupancy, exits to hallways or outdoors, fire escapes, window locations, floor and wall finishes, description of ventilation and heating equipment. Please direct all questions to the Countryside Public Health, Environmental Health Department at 320-843-4546 or 800-657-3291. 4

Minnesota Department of Labor and Industry Construction Codes and Licensing Division Plumbing Plan Review 443 Lafayette Road N., St. Paul, MN 55155 Phone: (651) 284-5067 Fax: (651) 284-5748 www.dli.mn.gov PLUMBING PLAN REVIEW REQUIREMENTS Below is a list of requirements necessary to complete a review of plumbing systems in public buildings. Please read the following carefully to ensure you provide all required information to minimize delays in the plan review process. Plumbing plan review applications and more information regarding the plan review process may be found at www.dli.mn.gov or you may call (651) 284-5067 for a recorded message regarding the current plan review turnaround time. For New Construction: 1. Utility Site Plan: The utility plan must show the locations, sizes, and slopes of all sanitary sewer, all storm sewer, and water service piping within the property lines. If wells or sewage treatment systems will be located on the property, they must be shown on the plan so that proper isolation distances can be verified. The utility plan must indicate the pipe materials to be used for each service unless otherwise listed in the specifications. The plan must include a directional reference. 2. Floor Plan: The floor plan must show the locations of all plumbing fixtures. The sizes and locations of all horizontal sanitary and storm piping must be shown on the plan. 3. Water Riser Diagram: The drawing must show an isometric view of the water distribution piping from the water service entrance to the connection to all plumbing fixtures and equipment. The plumbing fixtures, equipment connected to the water distribution system, and all pipe sizes must be clearly labeled on the drawing. 4. Waste and Vent Riser Diagram: The drawing must show an isometric view of the waste and vent piping within the building. All pipe sizes and fixtures must be clearly labeled on the drawing. 5. Material Specifications: A list of fixtures, materials, and procedures must be provided which includes the following: a. A list of the fixtures and appurtenances that are connected to the potable water distribution system or that discharge to the sanitary waste system. The list must include manufacturer and model number of each plumbing fixture or appurtenance. b. The type and quality standard (e.g. ASTM, ANSI, etc.) of the pipe materials to be used in the plumbing system, including the type of joints. c. The pressure testing and disinfection procedures. 6. Roof Plan: A roof plan must be provided if roof drains will be installed that are piped inside the building. If no internally piped roof drains will be installed, a roof plan is not necessary for plan review. A statement should be included that the roof is pitched and the building is served by scuppers. 7. Signature: All plumbing plans that are submitted to DLI for projects located in cities which have a population over 5,000 must be signed by a master plumber or a registered engineer. Plumbing plans that are submitted to DLI in cities which have a population under 5,000 must be signed by a master plumber, a restricted master plumber, or a professional engineer who is registered in the State of Minnesota. 5

For Building Additions and/or Remodeling: 1. Utility Site Plan: A utility plan must be provided if water service, sanitary sewer service, or storm water service piping will be altered, added, or replaced. The utility plan must show the locations, sizes, and slopes of new sanitary sewers, all new storm sewers, and all new water service piping within the property lines. If wells or sewage treatment systems will be located on the property, they must be shown on the plan so that proper isolation distances can be verified. The utility plan must also indicate the pipe materials to be used for each service unless otherwise listed in the specifications. The plan must include a directional reference. 2. Floor Plan: The floor plan must show the locations of all new plumbing fixtures. The sizes and locations of all new horizontal sanitary or storm piping must also be shown. The sizes of the existing pipe must be shown where the new connections are planned so that adequate size of the existing system can be verified. 3. Water Riser Diagram: The drawing must show all new water distribution piping connecting to all new plumbing fixtures and equipment, including all pipe sizes. The sizes of the existing piping must be shown where the new connections are planned so that adequate size of the existing system can be verified. 4. Waste and Vent Riser Diagram: The drawing must show all new waste and vent piping within the building. All pipe sizes and fixtures must be clearly labeled on the drawing. The sizes of the existing piping must be shown where the new connections are planned so that adequate size of the existing system can be verified. 5. Material Specifications: A list of fixtures, materials, and procedures must be provided which includes the following: a. A schedule of the fixtures and appurtenances that are connected to the potable water distribution system or that discharge to the sanitary waste system. This must include manufacturer and model number of each plumbing fixture or appurtenance. b. The type and quality standard (e.g. ASTM, ANSI, etc.) of the pipe materials to be used in the plumbing system, including the type of joints. c. The pressure testing and disinfection procedures. 6. Roof Plan: A roof plan must be provided if new roof drains or leaders will be installed that are piped inside the building. If no new internally piped roof drains will be installed, a roof plan is not necessary for plan review. A statement should be included that the roof is pitched and the building is served by scuppers. 7. Signature: All plumbing plans that are submitted to DLI for projects located in cities which have a population over 5,000 must be signed by a master plumber or a registered engineer. Plumbing plans that are submitted to DLI in cities which have a population under 5,000 must be signed by a master plumber, a restricted master plumber, or a professional engineer who is registered in the State of Minnesota. Note: Submitting plans to the Minnesota Department of Labor and Industry for review does not authorize the installation of any portion of the plumbing system until the plans have been approved (see Minnesota Rules, part 1300.0215, subpart 6). If significant errors are found in the drawings and specifications during the review process or required information is missing, the designer may be required to submit revised plans, which incorporate any necessary changes and/or information before the plans will be approved. Anyone installing plumbing prior to plan approval may be subject to a fine of up to $10,000 or revocation of the plumbing license, or both. (This form can be obtained in alternative formats by calling the Department of Labor and Industry at: 1-800-342-5354 or TTY at (651) 297-4198) 6

FACILITY CONSTRUCTION GUIDE PURPOSE The purposes of this guide are to provide assistance to owners, contractors, and architects in designing food service establishments which meet the minimum construction requirements, and to answer some of the most commonly asked questions. This is NOT a complete plan review. Additional requirements may be stipulated after review of the proposed facility, menu, layout, equipment and site. SUBMITTALS The following items are REQUIRED to be submitted to Countryside Public Health: 1. One (1) complete set of plans (drawn to scale) including site, building, floor, plumbing, mechanical, electrical, fire protection systems and finish schedules. Seating capacity must be identified for food establishments. For lodging establishments identify sleeping room occupancies. 2. One (1) equipment layout plan including complete equipment identification. All food service equipment must meet the NSF International Standards; and be certified by NSF, Edison Testing Laboratories (ETL), or UL Classified. 3. One (1) complete set of elevations and shop drawings for all custom equipment by an NSF listed fabricator. 4. One (1) complete set of equipment specifications indicating manufacturer name and model number. Used equipment must be evaluated and approved prior to installation and must still be NSF approved or the equivalent. 5. Copy of the proposed menu. 6. A complete plan review application with required fee. All plan review materials and application fees must be received by Countryside Public Health at least 30 days prior to starting construction. No construction may start until the plan has been reviewed and approved. INSPECTIONS NO FOOD WILL BE PERMITTED ON THE PREMISES UNTIL THE FINAL INSPECTION, APPROVAL AND LICENSURE BY COUNTRYSIDE PUBLIC HEALTH. 7

ROOM AND AREA FINISHES Includes all food preparation, warewashing, ice making, wait station, food and utensil storage areas, bar and bar service, salad bar and buffet areas. FLOORS Floors in all areas of the establishment must be constructed of smooth, durable, non-absorbent, grease-resistant, and easily cleanable material such as; quarry tile, ceramic tile, porcelain tile, terrazzo, or commercial grade ⅛ inch vinyl composition tile (VCT). Tile grout must be water resistant material, such as polyurethane or epoxy based and not exceeding ¼ inch wide. A 4 inch integral base cove must be installed at the floor/wall junctions, and be of the same material as the flooring. Abrasive and non-skid flooring is only permitted in walkways and is not permitted beneath food service equipment or cabinetry. Poured epoxy flooring may be approved by the regulatory authority if it is installed as follows: 1. An integral minimum 4 inch base cove must be troweled up the wall. The coving material must be the same as the floor. 2. A minimum of 3 initial finish coats of epoxy must be provided and be at least a ¼ inch thick for high heat or cold areas or per manufacturer s specifications. 3. A minimum of 3 initial finish coats of epoxy must be provided and be at least a ⅛ inch thick for low use areas or limited cooking areas or per manufacturer s specifications. 4. The finish coat thickness of an epoxy floor must comply with manufacturer s specifications. 5. Aggregate that creates a rough surface may not be applied under food service equipment or cabinetry. 6. The epoxy floor must be installed by a certified installer. The type of substrate material is based on the manufacturer s recommendations. Floors in walk-in coolers and freezers constructed onsite may be stainless steel, terrazzo, or quarry tile. The base coving must be either stainless steel, vinyl screed, or a material matching the finish of the cooler floor. Vinyl flooring and vinyl base covings are not allowed in walkin coolers or freezers. A quarry tile base coving may only be used when placed against a rigid foam filled cooler wall. Base coving must provide a ¼ inch radius at the floor juncture and be sealed to the floor. In liquor coolers, diamond plate aluminum is the minimum acceptable finish using ¼ inch radius and welded seams. WALLS Wall surfaces in splash zones or high moisture areas such as warewashing, food preparation sinks, handsinks, restrooms, and mop/utility sinks must be non-absorbent, light colored and made from materials such as ceramic tile, stainless steel, glazed fire brick, or fiberglass reinforced panels (FRP), or equivalent. Wall surfaces behind all cooking equipment and beneath all Type I ventilation hoods must be made from materials such as ceramic tile, glazed fire brick, or insulated stainless steel; and 8

installed from the base of the hood to the floor. The wall finish must comply with the Minnesota Fire Code. In non splash zones of the kitchen and in food/utensil storage rooms a smooth, washable painted drywall may be utilized. Drywall must be finished and painted using a light colored, high gloss, enamel or latex paint. All outlet covers and switch plates in the food preparation and warewashing areas must be stainless steel. CEILINGS All ceilings in food preparation, cooking, warewashing, bars, wait stations, and food service areas must be a smooth, non-absorbent, washable, light colored finish such as vinyl clad acoustical tile or smooth light colored painted sheetrock. Fissured, perforated, or rough acoustical tile is not allowed. Ceilings in food and utensil storage areas may be either smooth, non-absorbent, light colored painted sheetrock; or acoustical tile (traditional or vinyl clad). FOOD SERVICE EQUIPMENT All food service equipment must meet the applicable standards and be installed in accordance with NSF standards. REFRIGERATORS and FREEZERS The following requirements must be met: 1. Mechanical refrigeration is required to maintain all potentially hazardous foods at 41 F or below, and meet NSF standards. Demonstrate that there is adequate refrigeration space for both cooling and holding of foods. 2. Special provisions must be provided to cool potentially hazardous foods to at least 41 F in less than six hours. 3. All refrigerated prep tables must have an approved wrapped rail design. A wrapped rail must have a separate temperature control device. Insert pans must be located 3 inches below the top of the unit. 4. All salad bars require floor drains, mechanical refrigeration, wrapped rails (described above), and approved food shields/sneeze guards. They must be located on an approved flooring material (see flooring section) which extends 3 feet beyond the salad bar in all directions. Adequate cross ventilation must be provided for the refrigeration compressor. 9

Appropriate signs requiring a clean plate when returning to the salad bar must be posted. Salad bars, espresso bars, steam tables, etc., must be NSF listed (or equivalent). Provisions for storage and cleaning must be provided. 5. Each refrigerator and freezer must have thermometers inside each unit. 6. Refrigeration equipment condensate must be drained to a floor drain located outside the unit, or the unit must be equipped with an evaporator pan. 7. Appropriate cooling procedures for batch food processing must be submitted. 8. Water cooled equipment is not recommended with onsite septic systems. 9. Refrigeration equipment must be installed on NSF listed legs or castors. 10. Identify location and installation of refrigeration compressors, if any. WALK-IN COOLERS AND FREEZERS Walk-in coolers and freezers must comply with the NSF standard #7, and meet the following requirements: 1. Walls and ceilings must be constructed of approved materials: Properly designed and fabricated stainless steel panels; or Properly designed and fabricated aluminum clad panels; or Properly designed and fabricated baked on enamel over steel panels. (The above panels must be prefabricated by a manufacturer capable of producing equipment to meet NSF standard #7.) 2. Floors must be constructed of approved materials: Properly fabricated and installed stainless steel; or Properly installed quarry tile or terrazzo tile; or For liquor coolers only; diamond plate aluminum is an acceptable finish using ¼ inch radius and welded seams or proper application of epoxy-resin coating over smooth concrete to produce a 250 mil thick finish (please note that proper application is critical and if not applied correctly there will be numerous problems with bonding). The base coving must be either stainless steel, vinyl screed, or a material matching the finish of the cooler floor. A quarry tile base coving may only be used when placed against a rigid foam filled cooler wall. Base coving must provide a ¼ inch radius at the floor juncture and be sealed to the floor. NOTE: VINYL FLOORING IS NOT ALLOWED IN WALK-IN COOLERS OR WALK-IN FREEZERS. 10

3. Chrome and galvanized finishes are not acceptable for walk-in coolers and freezers. Also cement blocks, gypsum board, particle board, plaster, plywood, pine lumber, and other such materials are not approved for walk-in coolers and freezers. Shelving must be NSF or equivalently approved and rated for cold storage use and be rust resistant. Enclose any space above the walk-in units to prohibit storage on top of the units. 4. Plumbing specifically related to walk-in coolers and freezers: Floor drains are prohibited in food storage walk-in coolers and freezers, except when required by the inspecting authority and meeting special plumbing requirements. The condensate drain must empty outside the cooler, either into a floor drain or into an evaporator pan mounted outside the unit. Note that the practice of using a bucket to collect condensate waste inside the cooler is not allowed. VENTILATION/EXHAUST HOODS All cooking equipment that produces excessive heat, grease vapor, steam, fumes, smoke, condensation or odor shall be located under a local exhaust ventilation system. Visit http://www.mda.state.mn.us/dairyfood/ventguide.pdf for additional ventilation guidelines. Contact the local building official for ventilation requirements. Exhaust Hoods: 1. All rooms must have sufficient tempered make-up air and exhaust ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious or disagreeable odors, smoke and fumes. 2. Ventilation hood systems or equivalents must be sufficient in number and capacity to prevent grease or condensation from collecting on the walls and ceilings. 3. Ventilation hoods must be constructed and installed in accordance with Minnesota Building code, the 2000 Minnesota Mechanical code (MN Rules, Chapters 1305 & 1346), NSF Standard No. 2 and the National Fire Protection Association (NFPA 96-2001). 4. All open sides of the ventilation hood must overhang equipment by at least 6 inches. 5. Cooking equipment generating a BTU output of 12,000 BTU/hour (3.7 kw) or more is required to be operated under a ventilation hood. See the Minnesota Commercial Kitchen Ventilation Guidelines, for information on ventilation requirements. http://www.mda.state.mn.us/about/divisions/~/media/files/food/business/ventguide.a shx 6. Grease filters or other grease extracting equipment, used in a ventilation hood, shall be designed to be readily removable for cleaning and replacing if not designed to be cleaned in place. 11

7. Ventilation hood systems in food preparation and warewashing areas must be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 8. Used hoods shall meet the NSF or equivalent standards and identify the manufacturer and be approved by the regulatory authority. 9. When no building official is available, the HVAC contractor must be licensed and bonded in the State of Minnesota. 10. Custom fabricated hoods must be made to NSF International or equivalent standards and bear the NSF or equivalent sticker and name of the manufacturer. Galvanized hoods are not allowed. 11. Solid fuel burning equipment shall have a separate ventilation system installed as specified by the Department of Labor and Industry or a local building official. 12. All smokers (solid fuel and gas) require an approved exhaust hood. The smoker must not be installed outside. In addition, the Minnesota Food Code requires exhaust hoods over smokers if the unit has a direct vent. 13. Insulated stainless steel, ceramic tile or equivalent shall be installed behind cooking equipment from the base of the hood to the floor. Make-up Air: 1. All Type I exhaust hoods must be provided with sufficient tempered make-up air units which are electrically interlocked with the ventilation exhaust hood. 2. Make-up air is provided to replace air approximately equal to air exhausted. Air is provided so as to not place the room under too great a negative or positive pressure. 3. A test performed by a certified ventilation test and balance professional must be conducted on the building. This is done to demonstrate that the establishment has a well-balanced ventilation system throughout the entire building while the ventilation hood exhaust fan(s) is operating during closed building conditions. The balance test should show that the kitchen pressure is slightly negative. SINKS: FOOD PREPARATION AND HANDWASHING A minimum of one hand washing sink that is easily accessible to all employees in the food preparation, bar service, warewashing areas and restrooms is required. The number of hand washing sinks required is determined by size and layout of facility, and employee accessibility. A hand washing sink is required to be within 15 feet of all food service operations. Employee hand washing sinks shall be equipped with disposable or single use roll towels, hand soap and a fingernail brush. 12

A food preparation sink is also required, consisting of at least a one compartment sink with an integral drainboard. If vegetables and meat, fish, or poultry are prepared; then a two compartment sink with two integral drain boards will be required (or an approved stainless steel table with an integral 2 compartment sink). DIPPER WELLS A running water dipper well is required at ice cream dipping freezers. A dipper well is also required for other in use food scoops if not appropriately stored in the food product. The dipper well must be located adjacent to the proposed area of use. The water line must have an air gap and be indirectly wasted to a floor drain. AISLE SPACE A minimum width of 36 inches of aisle space must be provided in kitchen and wait area designs. When there are two opposing work stations a space of 42 inches is recommended. CABINETRY/SERVICE COUNTERS in WAIT STATIONS and FOOD SERVICE AREAS All service counters and other millwork surfaces must be protected with stainless steel, plastic laminate or equivalent, covering all exposed wood. Finished wood is acceptable, on a limited basis for decorative purposes on service and display area equipment. In all areas where food equipment involves heat or moisture, or where food comes in contact with the surface, a stainless steel finish is required. Cut outs must be sealed by the fabricator in an approved method. All cabinetry/service counters must be on 6 inch stainless steel legs or on a solid masonry base. Enclosed hollow bases are not permitted. Ice bins must be equipped with protective covers and must be self-draining into an indirect waste. No hand sinks, water glass filling sinks, food prep sinks, or three compartment sinks shall be dropped into plastic laminate counters. UTENSIL WASHING/SANITIZING EQUIPMENT AND FACILITIES Mechanical Dishwashing: 1. A NSF approved or equivalent dishwashing machine is recommended for reusable dishes, flatware or glassware (based on volume). It may be required for a large operation. 2. Provide a scraping area. Examples include a garbage can, scraping block, or a scraping sink with a spray arm (properly mounted) and either a strainer or a disposal. 13

3. A NSF approved or equivalent Type II ventilation exhaust hood is required over all above counter dish machines (both low and high temperature). Under counter dish machines and bar glass washers are exempted from this requirement. 4. Hot water sanitizing machines, except under counter machines, require a drying space for a minimum of 3 dish racks. 5. Low temperature machines, except under counter machines, require a drying space for 5 dish racks. 6. For chemical sanitizing machines a visual or audible warning device for monitoring sanitizing agents is required. Manual Dishwashing: 1. A NSF approved or equivalent 3 compartment sink with 2 integral drain boards is required for manual warewashing. Sink basins must be sized to accommodate the largest piece of equipment. For sanitizing utensils, either install a booster heater within 5 feet of the sink for hot water sanitizing, or use an approved chemical sanitizer. If utensils are sanitized with hot water, the booster heater must be capable of maintaining the sanitizing rinse water at 170 F and be installed on the third basin of the sink. 2. Provide test papers or testing kit equipment for chemical sanitizers. Provide a thermometer for measuring the temperature for hot water sanitizing. (Note: test papers can be obtained through a chemical supplier or from Countryside Public Health for a small fee). 3. A disposal is not allowed to be mounted on the drainboard or on a basin of the three compartment sink. However, a fourth sink compartment with a disposal is recommended for scraping dishes and utensils. 4. Hot water is a safety concern. Dish baskets, dish gloves, hooks or other items must be provided to retrieve utensils. WATER HEATER A commercial water heater appropriately installed and sized for the operation must be provided. The unit must be installed on 6 inch legs, a solid masonry base, or elevated platform. Tankless water heaters are not recommended for food service operations. Hot water must be recirculated if the primary water heater is remotely located. MOP/UTILITY SINK A mop/utility sink is required to be installed in a separate location from the food preparation areas. A floor level, curb style sink is recommended instead of a wall mounted sink. Commercial vinyl flooring, or equivalent, must be installed on the floor, extending 3 feet in all 14

directions. FRP board or equivalent, properly installed, is the minimum requirement on the wall behind the sink. It must extend up 8 feet from the sink and extend at least 18 inches beyond each side of the sink. A rack or hooks must be provided above the mop/utility sink to allow mops to be hung over the sink to dry. OTHER Minimize overhead sewer lines in food production and storage areas or install gutters under overhead sewer lines. Grease traps, if required, must be located within 5 feet of the fixture, flush with the floor, and easily accessible for cleaning. Enclose all utility lines or pipes such as electrical, gas, water or waste lines. Exposed utility lines must be at least 1 inch off the wall and 6 inches above the floor, or attached to the bottom of the equipment. Where lines pass through walls, the openings must be sealed. BAR and BEVERAGE DISPENSING REQUIREMENTS BAR REQUIREMENTS The following requirements must be met in all bar facilities: 1. All bar area equipment must meet the NSF International Standards; and be certified by NSF, Edison Testing Laboratories (ETL), or UL Classified. 2. At least one hand washing sink is required to be located within 15 feet of all bar areas, and be equipped with soap, fingernail brush, and single service paper towels. 3. A splash shield may be required to protect warewashing, glass storage, ice bins, or food prep areas. The splash shield must be constructed of stainless steel, or other approved non-absorbent material and is a minimum of 18 inches high or spaced 18 inches from a protected area. 4. Storage of open food containers is not allowed in coolers meeting NSF standard #2 (traditional glass door display coolers have this limitation). Food storage in liquor, wine or beer coolers must be kept separated from the beverage storage. All coolers under the bar must be on castors, or 6 inch sanitary legs, or have a removable panel for cleaning the floor as part of the cooler. 5. A dump sink is required for the bar area. A glass washer or 3 compartment sink with 2 integral drain boards is recommended. If a 4 compartment sink is used the 4 th compartment can be used as the dump sink. 15

6. Under counter shielded lighting must be provided at 70 foot-candles on food contact surfaces. If only 30 foot-candles lighting is provided in other areas, there must be a rheostat to adjust the level of light to provide adequate lighting for cleaning. 7. Store ice for consumption separate from ice used for cooling of bottles and condiments. Provide properly constructed bin lids or covers for the ice at all cocktail stations. Drain lines must be plumbed correctly and have an air gap. 8. All cold plates must be integrally formed into the ice bin. Separate drop in cold plates in ice bins for cooling the beverage lines are NOT ALLOWED. 9. A liquor store room will be required. Storage requirements are the same as for dry food storage rooms that are detached from the kitchen. At a minimum, floors must be ⅛ inch vinyl composition tile with a matching vinyl base coving and walls must be capable of being scrubbed; painted sheetrock is approved. If bar dispensing equipment is installed in the liquor store room, a quarry tile floor with matching base coving and FRP board on the walls will be required. Provide approved shelving. 10. All overhead glass storage must be shielded and separated from the customers. 11. The interior of the bar must be covered with FRP board or factory applied plastic laminate. 12. Bar construction must enclose all utilities. A minimum of 4 inch vinyl coved baseboard is required at all wall-floor junctures. BEVERAGE DISPENSING EQUIPMENT The following requirements must be met for beverage dispensing equipment: 1. Beverage lines extending through a floor or wall must be installed through a conduit which must extend at least 6 inches above the floor. The conduit must be sealed with a smooth, cleanable material on both ends. 2. Helium, CO 2 and other pressurized cylinders must be chained or secured to prevent tipping. Fixed tanks must be lifted off of the floor on 6 inch legs. 3. Provide a syrup container storage area. Syrup containers must be stored on a metal rack 6 inches off the floor. 4. Approved STAINLESS STEEL backflow preventers must be installed on post-mix carbonated beverage systems. Please specify which of the following units will be installed: Watts Regulator Model #9BD Carmun Industries Model #77-6050-00 Chudnow Model #5470 D-VV 16

Any other backflow preventers must meet the ASSE 1022 Standard and be allowed by the Minnesota Department of Labor and Industry plumbers. A backflow preventer is required to be located in the water line to the carbonator, preferably between the pump and the carbonator. However, in units which have the pump within an enclosure along with the carbonator, the backflow preventer must be located in an accessible and visible location outside the enclosure. There must be no copper tubing used after the backflow preventer. 5. Pressurized cylinders and syrup lines must be installed so as to allow for cleaning. Horizontal runs shall be minimized. 6. Beverage dispensing guns and drains must not be installed directly over food contact surfaces or ice. Beverage dispensing guns and drains must be properly plumbed. LODGING ESTABLISHMENT REQUIREMENTS All Lodging and Bed & Breakfast establishments must comply with the Minnesota State Fire Code requirements, the Countryside Public Health Lodging Ordinance, and all applicable electrical, mechanical and building codes. The Minnesota State Department of Public Safety, State Fire Marshal Division, has two reference documents which summarize the fire code requirements for lodging establishments. They are Hotel/Motel Information Sheet and the Lodging House Information Sheet for facilities with 5 or fewer rooms, they can be found at www.fire.state.mn.us. All plumbing must be approved by the Minnesota Department of Labor and Industry. Submit plumbing plans to the Minnesota Department of Labor and Industry, Plumbing and Engineering Unit, 443 Lafayette Road N., St. Paul, MN 55155-4343. Phone: 651-284-5067. Fax: 651-284-5748. E-mail: www.dli.state.mn.us GUEST/SLEEPING ROOM REQUIREMENTS Floor Space: Every room occupied for sleeping purposes must have sufficient usable floor space for the number of occupants in the room. Usable floor space consists of the main sleeping room, hallway, and a closet without a door. The restroom, whirlpool area and any closets with doors are not considered in the usable floor space measurements. A sleeping room occupied by 1 individual must have at least 70 square feet of usable floor space. A sleeping room occupied by 2 or more individuals must have at least 60 square feet of usable floor space per person. There must be a 3 foot separation, side to side, between beds when multiple beds are in the same sleeping room. 17

All guest/sleeping rooms must have at least one approved emergency means of egress separate from the main exit as required by the Minnesota State Fire Code. Smoke Detectors: All guest/sleeping rooms must have smoke detectors installed in the room and in the path of egress from the room (hallways). For new construction, the smoke detectors must be wired into the building wiring and have a battery backup. For existing construction, the smoke detectors are allowed to be solely battery operated. Smoke detector location and spacing must follow the manufacturer s instructions and be as follows: Smoke detectors in rooms with ceiling slopes greater than 1-foot rise per 8 feet horizontally shall be located at the high side of the room. A smoke detector installed in a stairwell shall be located as to ensure that smoke rising in the stairwell cannot be prevented from reaching the detector by an intervening door or obstruction. A smoke detector installed to detect a fire in the basement shall be located in close proximity to the stairway leading to the floor above. Smoke detectors shall be mounted on the ceiling at least 4 inches from a wall or on a wall with the top of the detector not less than 4 inches or more than 12 inches, below the ceiling. Smoke detectors shall not be located within kitchens, garages, or in other spaces where temperatures can fall below 32 F, or exceed 100 F. Smoke detectors shall not be located within 3 feet of supply registers of a forced air heating or cooling system and doors to a kitchen or bathroom with tub or shower. UL or FM (Factory Mutual) listed and approved fire-alarm systems both hardwired and wireless are also acceptable. Smoke detectors with a battery shall emit a signal when the battery is low. Guest/sleeping rooms for individuals with hearing impairments shall be provided with visible and audible alarm indicating appliances, activated by both the in-room smoke detector and the building fire alarm system. Carbon Monoxide Detectors: A carbon monoxide detector/alarm must be installed within 10 feet of each sleeping room. The detector must meet the UL2034 standards; and may be either hard wired into the building electrical system, or be plugged into an electrical outlet, or be battery powered. All alarms must be installed on the wall and maintained in operational condition at all times. Exceptions to this requirement would be if the facility contained no sources of carbon monoxide (all electric); or if a carbon monoxide alarm is installed between 15 and 25 feet of carbon monoxide producing central fixtures and equipment and there is a centralized alarm system which can be heard by all responsible parties at all times. 18

Room Finishes and Furnishings: The walls and ceilings of all rooms, halls, and stairways must be finished (no studs, rafters, or joists exposed) with a surface that is durable and easily cleanable. The floors of all guest rooms, hallways, storerooms, and all other spaces must be easily cleanable and a commercial grade material. All windows which can open must be equipped with a window screen of at least 16 mesh per inch. All rooms and areas used by guests must be well lighted and ventilated. The room furnishings must be durable and easily cleanable. Appliances (coffee maker, refrigerator) in the individual guest rooms are not required to be NSF or equivalently approved. All utility openings in the walls and/or ceilings must be covered with plates or collars, or be sealed with silicone caulk. Restrooms: All guest restrooms must be equipped with a hand sink, toilet and a bathtub or shower. The restrooms must also have an exhaust fan installed to remove the steam and vapors. The exhaust fans should be vented to the outside either through a building wide system or individually. The restroom floors must either be ⅛ inch commercial grade vinyl composition tile, ceramic or quarry tile, or terrazzo; with matching 4 inch base coving. The facility must provide sufficient hot water for bathing and hand washing that does not exceed a temperature of 130 F. The restroom counters must at least be laminated with no bare wood exposed and have a back splash. All water fixtures must be caulked where they adjoin the counters, walls and floors to prevent water infiltration behind/under fixtures. All public restrooms must at least be equipped with a hand sink and toilet and also have an exhaust fan installed which is vented to the outside either through a building wide system or individually. In addition, they must also have self closing doors and a covered waste can in the women s/unisex restrooms. FIRE EXTINGUISHERS At least 1 portable fire extinguisher having a rating of 2A 10BC or larger must be available within 75 feet of all occupied spaces with a minimum of 1 per floor. The fire extinguisher must be mounted on the wall and accessible. 19

ICE AND FOOD VENDING MACHINE REQUIREMENTS All ice machines located in public areas of the establishment must be sanitary, automatic dispensing ice machines. The ice machine drain must be plumbed to the sewer through an air gap to prevent back-siphonage and contamination of the water supply. The ice machines and food vending machines must be located on an approved non-absorbent floor. The minimum acceptable floor surface is commercial grade ⅛ inch vinyl composition tile with 4 inch vinyl base coving. The floor must extend at least 1 foot beyond the front and sides of the machines. FOOD AND BEVERAGE SERVICE AREA REQUIREMENTS All the food and beverage service equipment must be NSF approved or equivalent and meet the requirements outlined in the Food Service Equipment section of this guide. There must also be a hand washing sink, a 3 compartment sink with 2 integral drain boards or a sanitizing dish machine, and a food prep sink (if applicable) in the food service area. A mop/utility sink must also be installed where it is easily accessible to the food service area. All service counters and cabinetry in the food service area must meet the requirements as outlined in the Food Service Equipment section of this guide. The floors, walls and ceilings must meet the requirements outlined in the Room and Area Finishes section of this guide. In the dining area carpeting is not allowed within 3 feet of the food service counter. A menu of the proposed food and beverage items, and hours of service must be submitted to Countryside Public Health for approval. BED and BREAKFAST LODGING REQUIREMENTS If the proposed lodging establishment has a total occupancy of 10 or fewer guests, it may use domestic food service equipment. However, a sanitizing dish machine which meets NSF standard 184 or a 3 compartment sink with 2 integral drain boards will be required for dishwashing. These establishments are only allowed to serve food to registered guests and are limited to a morning meal service. 20

FOOD, BEVERAGE, OR LODGING FACILITY PLAN REVIEW INVENTORY CHECKLIST FLOOR PLANS/BLUEPRINTS Equipment location ROOM FINISH SCHEDULE Walls, floors, ceiling EQUIPMENT LISTING Manufacturer and model numbers PROPOSED FOOD SERVICE MENU PLAN REVIEW APPLICATION FORM Submit all the above items to: Countryside Public Health 201 13 th St. So. Benson, MN 56215 320-843-4546 All plans and specifications must be submitted to Countryside Public Health at least 30 days prior to starting construction. Additional plumbing plans must also be submitted to: Minnesota Department of Labor and Industry Plumbing and Engineering 443 Lafayette Road No. St. Paul, MN 55155-4343 21

PLAN REVIEW SUBMITTAL FORM FOR FOOD, BEVERAGE, OR LODGING FACILITIES Please complete and return this application along with the required plans, specifications and appropriate fee to Countryside Public Health, for review and approval at least 30 days prior to start of construction. Do not start construction until receiving approval from Countryside Public Health and/or the Minnesota Department of Labor and Industry. A. FACILITY Name of Facility: (Corporate and Outlet Name Where Appropriate) Address of Facility: City, State, Zip: Telephone :( ) Name of responsible agent, if other than owner: 1. Plans submitted by: Operator/s Contractor Designer Supplier Other 2. Mailing Address: City, State, Zip: Telephone :( ) B. Basic Facility Information: New Remodeled Conversion 1. Type of Service (Description of Basic Type of Operation) C. Water Supply: Municipal If Private well surface D. Sewage System: Municipal Private (onsite sewage treatment system) E. Construction: Anticipated start Anticipated completion (Date) (Date) F. Plan Review Fee: Mailed Hand Delivered G. Applicant s Signature Date: 22

ROOM FINISH SCHEDULE WORKSHEET FLOORS Area of Establishment Floor Material Base Cove Material Comments Food Prep Area Cooking Area Dish Washing Area Dry Storage Room Bar Area Wait Area Dining Room Mop/Utility Room Buffet Area Restrooms Walk-in Cooler/Freezer WALLS Area of Establishment Food Prep Area Cooking Area Dish Washing Area Dry Storage Room Bar Area Wait Area Dining Room Mop/Utility Room Buffet Area Restrooms Wall Material and Finish (top if split finishes) Wall Material and Finish (bottom if split finishes) Comments CEILINGS Area of Establishment Food Prep Area Cooking Area Dish Washing Area Dry Storage Room Bar Area Wait Area Dining Room Mop/Utility Room Buffet Area Restrooms Ceiling Material and Finish Ceiling Height Comments 23

EQUIPMENT SCHEDULE WORKSHEET ITEM QUANTITY EQUIPMENT NAME MANUFACTURER AND MODEL NUMBER NOTE: All equipment must comply with the applicable standards of the National Sanitation Foundation (NSF). 24

HANDICAP PLUMBING FIXTURES Clear Floor Space at Water Closets For a front transfer to the water closet, the minimum clear floor space at the water closet is a minimum 48 inches in width by a minimum of 66 inches in length. For a diagonal transfer to the water closet, the minimum clear floor space is a minimum of 48 inches in width by a minimum of 56 inches in length. For a side transfer to the water closet, the minimum clear floor space is a minimum of 60 inches in width by a minimum of 56 inches in length. Back Wall: A 36 inch minimum length grab bar is required behind the water closet mounted at a height between 33 and 36 inches. The grab bar must extend a minimum of 12 inches beyond the center of the water closet toward the side wall and a minimum of 24 inches toward the open side for either a left or right side approach. Side Wall: A 42 inch minimum length grab bar is required to the side of the water closet spaced 12 inches maximum from the back wall and extending a minimum of 54 inches from the back wall at a height between 33 and 36 inches. The toilet paper dispenser shall be mounted at a minimum height of 19 inches. 25

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