Loading...
HomeMy WebLinkAboutBuilding Permit 14. 0657 Lunds 0 J W z _ _ )— , J —ft. IL r---' * ZW Wu <— ID Z W 02Wwy O a 0 tu 000000 LUce = ?! 0 N vyi w O » J m z c 0 w 0 Ili t re OBYU. J O 0 W a _ N Z Ce Z . = ZZ ? V c 1:1- 0 00 4. 3 W t N 0 4, m U � m a z co d n 0ILI 1— m 0 W W Z K o 3 a23voa2e 1 W W eg Z INW cc rt 0 z a a U LU Y � 0 e. < ow O zz 0 O w F� ~ H 3 4G z f-0 - a Z < I- I- J a° CO Oz z0Z5 Jz W Y w w o < q aV co W 0z4 � < V O N 0 lAi 0 LL � �zLLa p 3 c0� 0 v 5z < 0 a. 0000O4p () 0 0 0 J WZ 1f2 Vr * V W Z W z 41 nO � WWN Q 41 cc ,_=9 a0 ❑ ❑ ❑ ❑ ❑ o tea' ? c..) 0 r Wre = o N Q. o Z » a U.m 0 w Z U Z YpYpZ 4 0 I- x C9 0004 rz -J / O ti o C.) 0 w Z _ SSZZ re Ca 16 a w v a mIL XuJI x a 0 Z W OW WWZ a23na2 re K W W W 000000 O. CL LL `9 ix Z a o W W 0 Z V C go z o NUo szo 0Z o Z w F- F. < 3 `' w O Z � C n, Z oc F- F- 4 r4 aO.ce O CO Z mifi W Y ce re pW re O 0 0 fs O 0O v 0 1 c3 < O a 000000 C) ` 0 E 2 2 - § § j � � ■ tel E � vv < m z 2 ) a. 2K 4. ri >44 k _ ■ w w ■ ■ 2 % 2 cu § § % 000000 `��� 2 2 .� U § Ill z -� u. o d 0tz d = = < k Z 04 0 Col ooz . � o 0 o t � oo � � 0 w § la o LaJ 0 w co � ftreca � P iii w � 0 B a A ■ 0 a = 0I- § § 0 g . o o § o y . a � §■ a � 111 la 411w \ rt § 000000 § 2 0 L UJ Ng a a U , X > o ■ LU s� 1 k z © u. 5 k 0 . < - § , CO § § w § a ■ 0� 2 a� ■ 2 Z0E5 ZX -I _ \� 0 0 § �U.� kk �22k 0 0 0 ° & o § o u.u. u. ■ - ■ o ■ Q Q g oz 2 0 a OocOAO 0 0 1 o £ O J WZ re F. * kW Is' 4t4 gagg� cc VH �� UpWa_'� a z X23 < -46 re o'er c 000001k > W v V I MO IL N t� ILA id G » 1 m c Z oC 0 d H o8ECJ z U o W VO w $zz U a vs U a OOxwzmx a 0 Z � � JDW < = W W W = i O a23 W a W W W k' 000000 414 o o a z a a LL 11J N = _ C nj Xi- usW ( W Fes' 0 = U 144O ty U z0 U i oC oZ zo o v tri N i �, oW► Z - OW. H < F- At au.O co Z 1- ZN -• J = w Y re Z LJ L J q � W � � � a o 0 W W W W Op re N c W O V Z G o 810i. 1ILLZ1ia U O 1 U Q 0 a 000000 C) a ❑ 0 E. C9 J N p -I � _ ~Ua t0 �+ W 2g5gM k.o Wv 02LUWy 0 Q W core -3 ❑ ❑ ❑ ❑ ❑ ❑ \ 'Wo W ctv O N c) V1 u. O W p » _ .� cit m C O N G ~ E ooU._J - 0 0 W 2 0 0_ 0O P d D c I O W Z 2 W y /L� J W H O f/� V a m = W � m = J Q a a 8 2 2 i d iu 'a a � LCc0 N L M w fOi,li Z/ c.) 4 wO u.5 i= .(1) 11m441k--4 , „ co , ' a W re a6 co Z ZC= g Z W y W W 'J W Ow Z W Z �~ g�u)ZE 2 O O O re W CZ a COi y G O uO. uu.. u.? riv0i 0O v v �� v 0Z < 0 a 000000 0 CI _51<0 c of PRION CITY OF PRIOR LAKE BUILDING PERMIT, Date:Rec'd it,, AN . TEMPORARY CERTIFICATE OF ZONING COMPLIANCE /Z-,/1-- to AND UTILITY CONNECTION PERMIT rkivESI I.White pile 2. Pick City PERMIT NO. 3.Yellow Applicant / / `G (Please type or print and sign at bottom) ADDRESS ZONING(otfce use) L(9'73 k 4.k.t ts:.t4'MPe-1 t LEGAL DESCRIPTION(office use only) LOT BLOCK ADDITION PID 2-.ST 4-7D Q(I /- 0 OWNERc (Name) �...v 1%"..)...) (Phone) f 5?_ I S Z. (sip.Q... , (Address)\©`J �,.c r_s. ' S�h r 5T.. r p i 1 iikkm 5542-4 BUILDER (Company Name) 2.6 C.. S Ca . t $44, (Phone) '7 to 3 simb 3 4753 An 2. (Contact Name) Gig 1Xt S Z.eMI N (Phone) ?G 3-;' 9s-s?23 (Address) $eters (62744, AN E M. ls,c .C VAL...-.6 y AA "2' TYPE OF WORK 0 New Constru_ cton ['Deck ❑Porch ORe-Roofing ❑Re-Siding ['Lower Level Finish 0 Fireplace ['Addition Alteration ❑Utility Connection CODE: ❑I.R.C. I.B.C. 0 Misc: Type of Construction: I II III IV V AB '` Occupancy Group: A B E F H I M R S U PROJECT COST/VALUE $ ✓ce,J CDP.Pa' Division: 1 2 3 4 5 (excluding land) I hereby certify .. ha .'hed information on this application which is to the best of my knowledge true and correct. I also certify that I am the owner or authorized agent for the above-mention prope. that all construction will conform to all existing state and local laws and will proceed in accordance with submitted plans. I am aware that the.building official can .ke . . just ca - .ermore,I hereby agree that the city official or a designee may enter upon the property to perform needed' or. • 1 7-1 1 l- i_ -✓ Signature Contractor's License No. Date Permit Valuation Park Support Fee # $ Permit Fee $ 3 X1 ,r-c> SAC # $ Plan Check Fee $ 22,4 4.1 5 Water Meter Size 5/8";1"; $ State Surcharge $ Z.50, — Pressure Reducer $ Penalty $ Sewer/Water Connection Fee # $ Plumbing Permit Fee $ Water Tower Fee # $ Mechanical Permit Fee $ Builder's Deposit $ Sewer&Water Permit Fee $ Other $ Gas Fireplace Permit Fee $ TOTAL DUE $ CALL ) 7// I¢ This A f:ti.n ' '.e in .'ding Permit When ed Paid ? .2 ., Receipt No. rl` ?4...:: -_iil 1 1 I I Date S n 5 By 8r-( J Building Official e This is to certify that the request in the above application and accompanying documents is in accordance with the City Zoning Ordinance and may proceed as requested. This document when signed by the City Planner constitutes a temporary Certificate of Zoning compliance and allows construction to commence. Before occupancy,a Certificate of Occupancy must be issued. Planning Director Date Special Conditions,if any 24 hour notice for all inspections(952)447-9850,fax(952)447-4245 4646 Dakota Street S.E.,Prior Lake,Minnesota 55372 . . PRIOR LAKE DEPARTMENT OF BUILDING AND INSPECTION INSPECTION ,RECORD SITE ADDRESS (to"l S ` lc 101#-,, ( 5 NATURE OF WORK G ((oww0Aci/.-- f--' t o.) USE OF BUILDING °,�- r (c- A 1Z �PERMIT NO. � ATE IS UED 1 (-7 4 CONTRACTOR i&MANI C,9.14s ez--)c-t- PHONE -(cp 3.. 396- Uv23 INSTALL EROSION CONRTOL AND MAINTAIN CLEAN STREETS AT ALL TIMES INSPECTOR DATE Fallild (Prior To Backfill) PLACE NO CONCRETE UNTIL ABOVE HAS BEEN SIGNED ROUGH INS IIIMIIIOIIIIIIIIMIIIIMIP FRAMING INSULATION ELECTRICAL PLUMBING �L�---- T\- ,h HEATING IIMMINIENNI c Ate`" *s ( 0., 11111111111111.11111104 COVER NO WORK UNTIL THE ABOVE HAS BEEN SIGNED 1111.11111111r fall FINALS BUILDING ��.�___. "\%--1 1,1 ELECTRICAL ,PLUMBING ., ik'k " "i (HEATING- t---L--- %--1 1 i DO NOT OCCUPY UNTIL ABOVE HAS BEEN SIGN NOTICE This card must be posted near an electrical service cabinet prior to rough-in inspections and maintained until all inspections have been approved. On buildings and additions where no service cabinet is available, card shall be placed near main entrance. FOR ALL INSPECTIONS (952) 447-9850 0 J W Z 1r p J _ W V V Q z w T O2Wa, yia) Z < "I n 0— W Ulili0 ilc Z` ' 0000 ❑ ❑ H?- o__ u. N Z O J w c O oG Sq _ a > jQ : I m c W C F OQL J I t 1 0 U W o4 V 0 W Z 8ZZ 1 0 C h C oo � CeCe (Du'xwlax a z �" N a W Q W . S W W Z X O ' a � 3waM wvwz 000000 _S 8 0 •C �. ce a H C " e J o ce = a �' O Q U ir. g" �9 O Q o p °' 0. O z p y IL y < 0 g a � z z w 1- W -z Fro-° a Z N 1- I- ix ar. N z zoZg JZ w Y Ul c Q q OW Ce W Z OOWyz - 2 a O O u. a � = �iw V V az a 0 a 000000 V ji 0 0 E Escape Fire Protection E SCA PE 3061 103rd lane NE#200 Blaine, mn 55449 Fire Protection 651-771-8874 Letter of Transmittal 08/11/14 Send Via: X Mail CITY OF PRIOR LAKE UPS Delivery 1-hour Enclosed is (are): X Shop Drawings Attn: FIRE MARSHAL Close-Out Documents X Product Submittals REG: LUNDS Change Order Letter 16731 HIGHWAY 13 Request for Proposal PRIOR LAKE, MN X Permit Check X Permit Application Copies Date Item 2 8/11/2014 NEW REMODEL WORK ADD/RELOC PLAN 2 HEAD DATA 1 PERMIT APPLC 1 CHECK FOR PERMIT These are Transmitted: X For Approval X Returned COPY As Requested Rejected For your Information Revise and Resubmit Approved as submitted For Review Approved as Noted For Your Use For Bids Due: Remarks: From: GREGORY M. PFEIFER Project Manager Bob Hutchins From: *MDA_ DFID Plan Review <MDA.Plan.Review@state.mn.us> Sent: Friday,June 27, 2014 1:41 PM To: jerrodf@northernmc.com; Bob Hutchins Subject: RE: PLB1406-00179 16731 Hwy 13 - Lunds Attachments: PLB1406-00179r.pdf Dear whomever is concerned, My name is Todd Whalen and I work for the MN Department of Agriculture as a plan reviewer. Enclosed is a project for a Lunds Remodel. Depending on the work being done on this project, it may require plan review with the MN Department of Agriculture. As a result,please provide details to this project so I may review and make a final determination on if plans will be required to be submitted to the MN Department of Agriculture for review. If you have any questions, feel free to contact me. Thanks Todd Whalen MN Department Of Agriculture Dairy and Food Inspection Compliance Officer Phone: 651-201-6679 Fax: 651-201-6119 From: Logan, Heather(DLI) Sent: Friday, June 27, 2014 1:21 PM To:jerrodf(anorthernmc.com; bhutchins@cityofpriorlake.com; *MDA_ DFID Plan Review Subject: PLB1406-00179 16731 Hwy 13 - Lunds Plumbing plan review approval letter attached. Heather Logan 651-284-5452 Plumbing Plan Review& Inspections Construction Codes& Licensing MN Department of Labor& Industry 1 gni MINNESOTA DEPARTMENT OF AGRICULTURE December 8,2014 License Pending Scott County Mike Edgett 4100 W. 50tSt. Edina,MN 55424 Dear Mike Edgett, The purpose of this letter is to notify you that the plan review for food equipment and construction requirements has been completed for the Lund's,16731 Highway 13,Prior Lake,Minnesota. Approval is based on correction of all noted deficiencies and compliance with the items listed in attachment A.below.This approval is based upon the plans submitted with your application. Any changes from the submitted plans and specifications must be reviewed and approved by this agency. If you have questions, please contact charlotte.morgan@state.mn.us. Please note that you will not receive a food handler license or approval to use a remodeled area for food handling until your MDA food inspector conducts a final licensing/approval inspection of the completed project. The inspector will review your approval letters from the appropriate authorities to ensure these requirements are met. What you will need for the final plan review/opening inspection: • Completed in accordance with approved food equipment and construction plans submitted. • All appropriate permits from the local or state authorities(e.g.building,electrical, plumbing,etc.)Contact the City of Prior Lake for required city permits. • Licensing of your firm is dependent upon proper installation of an approved water supply, plumbing and waste system. • If facility has a well: o Current proof of water potability o Well construction evaluation from the Minnesota Department of Health • if facility has a septic system: o Certificate of Compliance • To schedule a final inspection,contact Stephanie Anderson at 651-276-7093 • Building: City of Prior Lake Building Official,Robert Hutchins at(952)447-9850 Plumbing: Contact:CHUCK OLSON at(651)284-5067 Submitters Contact Information:Mike Edgett at(952) 915-2680. No food shall brought into the newly remodled area or newly constructed facility prior to the final inspection and approval. 625 Robert St. N.,St. Paul, MN 55155-2538 • 651-201-6000 or 1-800-967-2474 • www.mda.state,mn.us In accordance with the Americans with Disabilities Act,this information is available in alternative forms of communication upon request by calling Fci iom_Ann° Try...a.. ,.ft it*k n11i.,n ,.+ E i.,.,ce.....o .+711 y_onn_an-s_vi,)o 'rho,.Ar,A 3 ......,...,.a. ,..:......4,.....so-Jost..••••...,4,......:.,_. Page 2 Proiect Description: Remodeling of an existing 30,000 square foot grocery store to include the installation of new foodservice equipment and sinks(hand sinks and prep sinks)in the bakery,deli and meat areas. Deficiencies 1. Removable kick plates on approved millwork are not permitted in the foodservice areas. Ensure that 6 inch legs are provided. They may be used in the customer areas as long as they are easily removable. Cambria countertops will be used on millwork and are NSF#51 approved. Overview and Concerns • Verify that an approved HACCP plan is provided for the acidification of the Sushi Rice (existing area),the HACCP plan will be reviewed by MDA inspector during routine inspections. • Ensure that the installation of the Duraflex resinous flooring has a finished thickness of at least I/" and with a poured integral cove base. • A layout/location of the janitorial sink was not submitted with the plans. This area will be evlautted during the opening inspection._ • One recirculating hood oven(Turbo Chef i3)will be installed in the Deli service area for reheating precooked foods. • All walk in refrigeration units have existing floor/base and will be evaluated during future inspections. Page 3 Room Finish Schedule Finish Area Floor&Base cove: Walls: Ceiling: Cheese area Duraflex resinous Tile Smooth vinyl tiles flooring with integral poured cove base. Deli,produce prep, Existing to remain-will Existing to remain-will Existing to remain-will meat prep and Bakery be field verified and be field verified and be field verified and approved approved approved Meat Service Duraflex resinous Tile Smooth vinyl tiles flooring with integral poured cove base. Janitorial Area To be field reviewed To be field reviewed To be field reviewed and approved and approved and approved Sincerely, ti MINNESOTA DEPARTMENT o,AGRICULTURE Charlotte H. Morgan, RS, M.P.H. Food Standards Compliance Officer Dairy and Food Inspection Division eC: Stephanie Anderson,Food Inspector Valerie Gamble, Supervisor City Building Official Page 4 Attachment A General Information (Lands/Prior Lake) Retail Food Facility Construction Guide: http://www.mda.state.mn.us/food/business/-/media/Files/food/business/constructionguide.ashx Standards of Retail Food Facility Equipment and Construction: Food equipment shall meet the applicable NSF International food service standards.The equipment shall be determined by NSF International or an American National Standards Institute(ANSI)234.1 accredited independent entity,including Underwriters Laboratory or the Edison Testing Laboratory,to be equivalent to the NSF International Standard.The use of equipment,which does not meet the applicable NSF standard,is prohibited. Bakery equipment must comply with the Bakery Industry Sanitation Standards • Committee(BISSC). (4626.0505)(4-201.11) Custom fabricated or modified equipment must be constructed by a contractor listed by NSF International. The name and address of the fabricator for custom fabricated equipment must be identified. (4626.0505)(4-201.11) All service counters and other millwork surfaces shall be protected with stainless steel,plastic laminate,or equivalent,covering all exposed wood. In areas where food equipment involves heat or moisture,or where food comes in contact with the surface,a stainless steel finish or approved equivalent material is required. Solid surfaces for food contact, such Corian®or Gibraltor®shall be constructed by a fabricator listed by an approved third-party testing agency.Food service counters are required to be installed on six-inch legs or a solid base.All areas of the custom fabricated cabinets shall meet the requirements of NSF International Standard No. 35. All hard grain decor wood(e.g oak)shall be properly sealed with a polyurethane or varnish-like material. (46260505)(4-201.11) Used equipment meeting NSF International,NAMA,or BISSC standards, specified at the time of installation is permitted if it: met the NSF International,NAMA,or BISSC standards,in effect at the time it was manufactured,remains in good repair,is capable of being maintained in a sanitary condition,and is approved by the regulatory authority.Your inspector will evaluate any used equipment to determine if it is acceptable.(46260505)(4-201.11) Provide multi-use equipment,utensils,and food storage containers that are smooth,easily cleanable,and resistant to pitting,chipping,or scratching. All food equipment in a retail food store must be designed as to be easily cleanable, durable and be adequate for its intended use. Household utensils or equipment is prohibited. The use of commercial equipment not meeting the NSF standards must be evaluated I@md approved prior to installation.(4626.0505)(4:201.11) Retail shelving and refrigeration and freezer display cases shall be designed and constructed to be durable and to retain their characteristic qualities under normal use.(46260505)(4-201.11) Provide sufficient refrigeration to hold all readily perishable food products at 41°F or less. Provide sufficient ventilation(e.g. louvers,etc.)for the compressor unit to evacuate any buildup of heat at the underside of the cold pans in and about the compressor area. (4626.0675.)(4-301.11) Page 5 If an ice machine or bulk water unit is to be installed,the waste drain must be properly plumbed and divert to an indirect waste(air break)floor drain. *(4626.1045 A.)(5-201.11) Food Protection: Provide a food thermometer for checking the internal temperatures of potentially hazardous foods. Thermometers must be provided in all coolers,freezers,and hot holding units where potentially hazardous food is stored, and must be located in an area that is representative of the true air temperature. (4626.0705)(4-302.12) The internal temperature of potentially hazardous food must be maintained at 41°F or below,or 140°F or above,except during preparation. *(4626.0395)(3-501.16)All freezer units shall hold food frozen. (4626.0370)(3-501.11) Food on display must be protected from potential contamination from coughs, sneezes and improper handling by installing properly constructed food shields,the use of packaged food items or other effective means of protection. (4626.0320)(3-306.11) Provide tongs,ladles, spatulas,scoops, single-service papers,etc.,to avoid unnecessary manual handling of dispensed food items.(4626.0330 A.)or*(4626.0330 B.) (3-306.13)Utensils must be stored in an appropriate manner between uses. (4626.0275) (3-304.12) Installations Utility service lines and pipes shall not be unnecessarily exposed. Utility services lines and pipes shall not be installed directly on the walls or floor. (4626.1340)(6-201.12) Seal(caulk)all annular openings around pipes and other conduits,where they pass through walls and floors. Seal all junctures between the wall surface and the edges of attached equipment with approved caulk/sealing compound. (4626.1395 A. (1) (6-202.15) If conduit pipes are provided for beverage lines they must extend at least three to four inches above the finished floor elevation at both ends. The annular opening between the beverage lines and the conduit pipe must be sealed with a hard material and provide a cleanable finish. (4626.1395 A. (1))(6-202.15) All doors to the outside of the establishment must be self-closing and vermin proof.(4626.1395 A. (3.))1'6- 202.15) Lighting Provide at least 10-foot candles(110 LUX)of light intensity,at a distance of 30 inches from the floor,in the walk-in refrigeration units,dry food storage areas, and during periods of cleaning. Provide at least 20- foot candles(220 LUX)of light intensity,at a distance of 30 inches from the floor,for areas where food is provided for consumer self-service,including buffets and salad bars,or where fresh produce or packaged foods are sold or offered for consumption,inside equipment including reach-in and under counter refrigerators,in utensil storage areas,in areas behind a bar used for ware washing,and in toilet rooms. (4626.1470)(6-303.11) Page 6 Provide at least 50-foot candles(540 LUX) of light intensity for areas where food employees are working with utensils and equipment where safety is a factor and areas used for ware washing. (46261470)(6- 303.11) Install effective shielding or shatter-resistant bulbs for all light fixtures over exposed food storage,food preparation,food display facilities,clean equipment,utensils and linens,and unwrapped single-service or single-use articles. (46261375)(6-303.11) Plumbing At least one toilet facility and not fewer than the number required by law shall be provided. *(4626.1075)(5-203.110) These facilities must be conveniently located and accessible to employees at all times.*(4626.1095)(5-204.11)Toilet rooms must be provided with adequate ventilation,hand cleanser, single-use towels or hand drying devices, tissue paper and waste paper receptacles. Toilet rooms shall have at least one covered waste receptacle.(46261260)(5-501.17) Equipment connected to the potable water supply shall be protected from back-siphoning and back flow. Equipment with submerged inlet lines (dish machine, garbage disposal, steam table,etc)and all threaded hose bib connections shall be equipped with an approved backflow preventor.(4626.1085)(5-203.14) If a post-mix beverage system is provided, an approved pressure-type, back-flow preventor upstream from the control valve on the carbonator(water line to the carbonator)is required.Toilets shall be equipped with an anti-siphonage assembly. The water line serving a dipper well shall be permanently installed with an air gap on the water line entering the fixture. *(46261055) (5-202:13)Please contact a licensed plumber or refer to the Minnesota plumbing code. Water heaters must be at least a commercial model.(4626.0505) (4-201.11)Residential water heaters are not approved. Water heaters must be of adequate size and recovery rate to provide hot water to all taps during peak water usage. Lack of hot water will require the installation of additional hot water capacity. (4626.1025)(5-101.13) If a grease interceptor or grease trap is required by the city building official,it shall be located to be easily accessible for cleaning and maintenance. The lid shall be water-tight and securely fastened in place.A grease removal device should be installed flush with the floor. (4626.1195)(5-402.13) If soap and chemical dispensing devices are installed on potable water lines, they shall be listed to ASSE plumbing standard 1055. (4526.1260)(5-501.17) Sinks Install hand washing sinks in all food preparation,food dispensing,toilet rooms and utensil washing areas. (4626. 1095)(5-204.11)Provide hand cleanser,single-use towels,and a fingernail brush at the hand-wash sink located in the food preparation,and ware washing areas. Install a NSF three compartment,utensil-washing sink(4626 0680)(4-301.12) with integral drain boards, racks or tables, (4626.0685)(4-301.13)for the proper cleaning and sanitizing of all multi-use equipment and utensils. The size of the sink compartment must be large enough to accommodate the largest utensil/equipment,which is to be cleaned and sanitized.Provide and use an appropriate chemical test kit to determine the strength of the sanitizing agent in the final rinse water of the three-compartment sink.' (4626.0715)(4-30114) Page 7 Install a separate food preparation sink if raw food will be cut or combined with other ingredients,or otherwise processed.(4626.0780) Install at least one service sink or curbed unit with a floor drain for disposal of mop water and similar liquid waste. (46261080)(5-203.13)Provide hooks or hang-up brackets at the utility sink for storage of mops and brooms. Utensil washing and hand washing sinks are designed and approved only for their intended use. Storage Provide adequate shelving covering the food operation to ensure that food products,utensils or single- service articles are stored at least six inches off the floor. (46260730 A.)Food storage shelving used in walk-in refrigerators must be in conformance with NSF standard#2. Chrome or zinc-plated shelving without an approved factory applied hard-baked protective coating is not approved for this purpose. (4626.0505 B)Retail shelving shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (46260505A.) Provide an area for storage of employee's personal belongings that is separate from food,clean equipment, and single service supplies.(46261560) Provide an approved area for storage of chemicals,which is separate from food,food equipment,and single service articles.(4626.1600) Room Finishes The floors,floor coverings,walls,wall coverings,and ceiling surfaces shall be designed,constructed,and installed so they are: a) smooth, durable and easily cleanable where food operations are conducted;b) nonabsorbent,for food preparation areas,walk-in refrigerators,ware washing areas, toilet rooms,janitorial areas,laundry areas,interior garbage,refuse storage rooms,and areas subject to flushing or spray-cleaning methods,or other areas subject to moisture.(4626.1325) Jplvmer flooring systems% Ifpolymer flooring such as an epoxy or urethane systems are installed they must be 1/8 inch minimum in thickness in snack bars and sandwich preparation areas and 3/16 inch minimum in thickness in areas where ovens,fryers and other heavy kitchen operations take place and contains a ground aggregate to refusal. The finish coat must render the floor surface smooth to the extent that it can be cleaned with available cleaning equipment. A test area should be provided so that our inspector can verify the flooring thickness. Concrete,sealed or unsealed,is prohibited: a)where food product packages,containers,or cases in those areas are opened. b)Under equipment in food preparation and service areas including under service cases. (46261335 D.) Unsealed concrete is permitted: For use where outside garbage and refuse containers are placed, including compactors stored on a smooth and nonabsorbent surface. (46261230) Vinyl flooring is prohibited: In a walk-in cooler or freezer. (4626.1335 C.) Vinyl flooring is not allowed in kitchens,deli areas,behind fast food or service counter areas unless the manufacturer recommends it for this use. It is allowed in storage rooms and retail areas including under food and beverage counters. Proof of recommended use will be required in the form of sales material or a letter from the Page 8 manufacturer specifically showing the recommended use before approval of this flooring will be granted Floor and wall junctures: Shall be coved and closed to no larger than one millimeter(1/32 inch)when cleaning methods other than water flushing are used for cleaning floors.At the floor wall juncture where the fiberglass panel meets the floor an acceptable base coving such as stainless,quarry or other pre- approved materials must be installed. (4626.1345A.) Where water flushing is used coving shall be sealed. (4626.1345B.)Glued rubber coving may not be acceptable on fiberglass panels, as it may not bond to the fiberglass material. Floor surfaces: Shall in the food preparation,food storage,and utensil washing areas be constructed of smooth, durable,nonabsorbent,easily cleanable materials,which resist the wear, and abuse to which they are subjected. Walls and ceilings: Shall in the food preparation,utensil washing and toilet room areas be smooth,non- absorbent, and easily cleanable.(4626.1335A) Ceilings: Perforated or fissured drop lay-in ceiling panels are prohibited in food preparation,food service, and utensil washing or toilet room areas.(4626.1360B.) Ventilation Ventilation Systems(existing): a. Provide an NSF approved ventilation hood over cooking equipment which will capture and eliminate moisture,vapors,smoke,fumes, odors,heat and grease laden vapors. (Minnesota Rule, part 4626.0505 and 4626.1475). No new exhaust ventilation is proposed. b. Verify that Type I commercial hood ventilation systems on the premises comply with Chapter 1346 of Minnesota Building Code which includes 2006 International Mechanical Code (IMC),the 2006 International Fuel Gas Code(IFGC)and Minnesota Amendments. Sections 506.3.1 though 506.3.7 and 506.7.9 through 506.3.13.3 are replaced with adoption of NFPA 96- 2008 (National Fire Protection Association). (Minnesota Rule,part 4626.1475) c. All open sides of a canopy hood shall overhang equipment by at least six(6)inches. (Minnesota Building Code Chapter 1346.0507) d. Provide an air balance test by a qualified heating and ventilation professional. Air balance tests shall indicate the establishment's air handling units operate as designed and in compliance with applicable mechanical codes. A food preparation area should be under slight negative pressure(less than 0.02 inches-water gauge). (Minnesota Building Code 1346.0309 and 1346.0507,section 507.17.1) e. If the establishment uses laundry dryers,provide adequate ventilation to vent the dryer outside. (Minnesota Building Code Chapter 1346, section 913) f. Sufficient tempered make-up air(at least 55°F)shall be provided and interlocked with ventilation equipment. (Minnesota Building Code 1346.0508,Minnesota Rule,part 4626.1475) Page 9 g. Used hoods may be used provided they are NSF-certified and identified as to manufacturer in serviceable condition,properly sized over intended cooking equipment and meet performance criteria. Equipment evaluations shall be conducted at the construction site. (Minnesota Building Code 1346.0104 and 1346.0107;Minnesota Rule,part 4626.1475) h. Galvanized hoods are not permitted. (Minnesota Rule,part 4626.0505) Additionally ventless systems requiring alternative methods shall meet standards UL 710B, (incorporating EPA 202,UL 197),NFPA 96 chapter 13 and have the local building and fire official's approval.(4626.1380) (4626.1475). One Turbo Chef is proposed. Minnesota Commercial Kitchen Ventilation Guidelines are available on our website at htto://www.mda.state.mn.us/about/divisions/-/media/Files/food/business/venteuide.ashx. 443 Lafayette Road N. MINNESOTA DEPARTMENT OF (651) 284-5005 St. Paul, Minnesota 55155 1-800-342-5354 www.dli.mn.gov AppR 84GDUSTRY isk Division of Construction Codes and Licensing REPORT ON PLANS Plans and specifications on plumbing: Lunds, 16731 Highway 13,Prior Lake, Scott County,Minnesota, Plan No. PLB 1406-00179 OWNERSHIP: Lunds Food Holdings Inc.,4100 50th Street West, Suite 2100,Edina,MN 55424 SUBMITTER: Northern Mechanical Contractors LLC, 3650 Kennebec Drive Apt 102, Eagan,MN 55122 Plans Dated: June 19,2014 Date Received: June 20,2014 Date Approved: June 27,2014 SCOPE: This review is limited to the provisions of the Minnesota Plumbing Code, as amended.The review is based upon the supposition that the data on which the design is based are correct. Approval is contingent upon requirements included in this report. A copy of the approved plans,specifications,and this Report on Plaits must be retained at the project location for future reference. INSPECTIONS: All plumbing installations must be tested and inspected in accordance with the requirements of the Minnesota Plumbing Code. No plumbing work may be covered prior to completing the required tests and inspections. The contractor/installer must obtain an inspection permit from the Minnesota Department of Labor and Industry when an installation is for a state owned facility, Minnesota Department of Health licensed healthcare facility, or a project in an area where there is no local administrative authority. To schedule inspections, contact the state plumbing standards representative for your region. For your regional inspector's contact information,visit our website at http://www.dli.mn.gov/CCLD/CCLDContactus.asp REQUIREMENT(S): 1. The two upstream floor drains shown located in the southeast portion of the construction area are located more than 25 feet from the vented main. Floor drains farther than 25 feet from a vented waste pipe shall be vented(see Minnesota Rules,part 4715.1300, subpart 4). Verify that a vent is installed within 25 feet of these floor drains. 2. Since the food well is provided with a water supply,the floor drain receiving the wastewater from this fcod well must be individually vented in accordance with Minnesota Rules,part 4715.2620, subpart 4. 3. If the water supply connection to the food well is below the spill line, an approved backflow preventer must be provided(see Minnesota Rules,part 4715.2000). 4. Indirect waste pipes from appliances, devices, or equipment not regularly classed as plumbing fixtures,but which are equipped with drainage outlets,must be trapped,but the traps need not be vented. The waste pipe must be at least 3/4 inches in size, but not less than the size of the outlet or tail piece of the equipment served(see Minnesota Rules,part 4715.1510). 5. The one-compartment sinks shall be provided with 3/4-inch water supply branches as a minimum(see Minnesota Rules,part 4715.1730, subpart 2). 6. Each horizontal drain branch, including floor drain branches, shall be provided with a cleanout at its upper terminal with the following exceptions(see Minnesota Rules,part 4715.1000): a. A readily removable fixture trap or a fixture with an integral trap may be accepted as a cleanout. b. A floor drain cleanout may be omitted if the floor drain branch line is less than 5 feet. c. Shower drain,mop sink, and receptor cleanouts may be on the fixture vent, or on the fixture. This information can be provided to you in alternative formats(Braille,large print or audio). An Equal Opportunity Employer Lunds Plumbing Plan No. PLB 1406-00179 Page 2 of 2 June 27,2014 7. It is recommended that a cleanout be provided where new waste and vent piping connects with existing plumbing to facilitate required testing of the new installation. 8. Verify that the existing water supply and waste systems are sized to accommodate the added fixtures(sea Minnesota Rules,part 4715.3800 and part 4715.2310). 9. Plastic pipe must be installed in accordance with Minnesota Rules,part 4715.0550 through part 4715.0600. Above-grade horizontal runs cannot exceed 35 feet in total length. PVC solvent weld joints must include a primer of contrasting color to the pipe and cement(see Minnesota Rules,part 4715.0810, subpart 2). 10. The plans and specifications were prepared by a licensed plumber. Only the plumber who has prepared the plans may use the plans for construction. If another plumber is contracted to install the plumbing,they must submit their own plans and specifications for the project. 11. Complete plans and specifications must be submitted to and approved by the Minnesota Department of Agriculture. Contact the Dairy,Food, Feed&Meat Inspection Division at 651/201-6027 regarding information necessary for their plan review and licensing requirements. NOTE(S): 1. The scope of this project consists of the remodeling of an existing building. The plumbing installation includes three one-compartment sinks, four hand sinks, 15 floor drains,and a water supply branch to a food well. 2. This facility is served by existing municipal water and sewer services. Authorization for construction in accordance with the approved plans may be withdrawn if the plumbing installation is not undertaken within a period of two years. Plan approval does not necessarily mean that recommendations or requirements for change will not be made at some later time when changed conditions, additional information,or advanced knowledge make improvements necessary. Approved: I ft 4.* yr a olleen Erickson Public Health Engineer Plumbing Plan Review and Inspections Unit 651/284-5881 cc: Northern Mechanical Contractors LLC City of Prior Lake Building Official MDA Food Inspection Division via e-mail Lunds Food Holdings Inc. File nto t_ c7 et , ���, nary -Engineering Pink -Planning BUILDING PERMIT APPLICATION DEPARTMENT CHECKLIST NAME OF APPLICANT 2-�r91�crJc�sV(A-'-` - APPLICATION RECEIVED ( I \`Z- f 4 The Building, Engineering, and Planning Departments have reviewed the building permit application for construction activity which isproposed at: ( 3 fC13t t+,...),A-1 , SI . Iv Accepted Accepted With Corrections Denied 1 Reviewed By: /2241,--,........ .— '/ Date: Comments: t- F1f1 Deer . ®tc- g t G 6- IL - ,J t --1..,k.) 47- - t t - D6-762/.11 v,x, o,-' © r-1 1 F F'c , -rS tt'tc-,-, FLs- otR-s' 13; ' . 6-. �3A r- 1 o -- T+, � N c--t1 t C am' c •14`r ( ��tom. WIN- tell IN- 11N3 Dpi` o F 31+, I ,- eic-F t cA- 2- �1 -� 02 Wt-4-AL 4o9 ' Zc) ( &01 1 -2-_ ,5 K f e4-t r- (/ r P 5" S 67 TH%,'‘' "The issuance or granting of a permit or approval of plans, specifications and computations shall not be construed to be a permit for, or an approval of, any violation of any of the provisions of this code or of any other ordinance of the jurisdiction. Permits presuming to give authority to violate or cancel the provisions of this code or other ordinances of the jurisdiction shall not be valid." ZEMAN J CONSTRUCTION 8900 10th Avenue North Golden Valley, MN 55427 Phone: (763) 398-8900 Fax: (763) 398-8939 LETTER OF TRANSMITTAL TO: City of Prior Lake DATE: 6/12/14 ,g1d' 98 4646 Dakota Street SE Prior Lake,MN 55372 RE: Lund's Prior Lake 16731 Highway 13 Prior Lake,MN 55372 WE ARE SENDING YOU: ❑ Attached ® Sent via Messenger ❑ Shop Drawing ❑ Plans/Permit Application ❑ Samples ❑ Specifications DESCRIPTION: 3 Sets of Plans and Permit Application THESE ARE TRANSMITTED as checked below ® For Approval ❑ Date Due Back: ❑ For Your Use ❑ Approved As Submitted ❑ Resubmit Copies for Approval ❑ As Requested ❑ Approved As Noted ❑ Submit Copies for Distribution ❑ For Your Review ❑ Make Corrections Noted ❑ Return Corrected Prints ❑ For Your Information/Records FROM: Christopher D. Zeman, Vice President COPY TO: file