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<br />MINNESOTA DEPARTMENT OF HEALTH <br />Division of Environmental Health <br />REPORT ON PLANS <br /> <br />Plans and specifications on food and beverage equipment: McCoy's Pub, Plan No. <br />050434 <br /> <br />Location: 651 Main Street NW, Elk River, Sherburne County, Minnesota <br /> <br />Date Examined: August 6. 2004 <br /> <br />Date Received: August 2, 2004 <br /> <br />Submitted by: McCoy Restaurants, Inc., c/o Mr. Fred D. McCoy, 12299 County Road <br />7 NW, Maple Lake, Minnesota 55358 <br /> <br />Ownership: McCoy Restaurants, Inc., c/o Mr. Fred D. McCoy. 12299 County Road 7 <br />NW. Maple Lake. Minnesota 55358 <br /> <br />The following are corrections or requests for additional information necessary <br />before construction of your project: <br /> <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 /> <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 /> <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 /> <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 /> <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 /> <br />Also, the requirements of the Minnesota Uniform Mechanical <br />Code {section 2000) covering commercial kitchen ventilation <br />systems must also be met. <br /> <br />Ventilation hoods must overhang the cooking line by at least <br />six inches on both ends. <br /> <br />A performance test may be required by the building official to <br />verify proper operation. <br /> <br />5. Used hoods must be sized for correct performance with the <br />intended cooking equipment, including matched with proper make- <br />ul? air. <br /> <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 /> <br />-'"--_.~_._~-_.._... ..-. ..,.__.~-----~, ----_..,-...- <br /> <br />-----....----.----..-- <br />