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MINNESOTA DEPARTMENT OF HEALTH <br /> Division of Environmental Health <br /> 410 REPORT ON PLANS <br /> Plans and specifications on food and beverage equipment: McCoy's Pub, Plan No. <br /> 050434 <br /> Location: 651 Main Street NW, Elk River, Sherburne County, Minnesota <br /> Date Examined: August 6, 2004 Date Received: August 2, 2004 <br /> Submitted by: McCoy Restaurants, Inc. , c/o Mr. Fred D. McCoy, 12299 County Road <br /> 7 NW, Maple Lake, Minnesota 55358 <br /> Ownership: McCoy Restaurants, Inc. , c/o Mr. Fred D. McCoy, 12299 County Road 7 <br /> NW, Maple Lake, Minnesota 55358 <br /> The following are corrections or requests for additional information necessary <br /> before construction of your project: <br /> 1. Food and Beverage service equipment must meet the applicable <br /> standards of NSF International. Evaluation to these standards <br /> by ETL and UL are also approved. The proper sticker must be <br /> displayed. <br /> 2 . Primary food preparation surfaces (tables/counters) must be of <br /> stainless steel construction in compliance with Standard No. <br /> 2 of NSF International . <br /> • 3 . Provide and adequate amount of storage space for supplies <br /> necessary for operation. Provide approved shelving, a minimum <br /> of six inches above the floor. <br /> a. shelving must be NSF approved. <br /> b. cleaning products, chemicals and personal items must be <br /> stored separate and below food and clean utensils. <br /> 4. Provide an NSF approved ventilation hood over cooking <br /> equipment which will capture and eliminate moisture, <br /> vapors, smoke, fumes and grease laden vapors. <br /> Also, the requirements of the Minnesota Uniform Mechanical <br /> Code (section 2000) covering commercial kitchen ventilation <br /> systems must also be met. <br /> Ventilation hoods must overhang the cooking line by at least <br /> six inches on both ends. <br /> A performance test may be required by the building official to <br /> verify proper operation. <br /> 5 . Used hoods must be sized for correct performance with the <br /> intended cooking equipment, including matched with proper make- <br /> up air. <br /> 6. Provide and routinely use a chemical test kit to determine the <br /> strength of the sanitizing agent in the final rinse water of the <br /> three-compartment bar glass washing sink. <br />