What Should Be in a Licensed Kitchen?

Transcription

1 What Should Be in a Licensed Kitchen? This worksheet will help you determine if your kitchen meets the requirements to be licensed commercial in Minnesota. While the requirements for a licensed kitchen may change or vary slightly from state to state, here we have a checklist of what an inspector may look for in a licensed kitchen. The checklist below is based on Minnesota's requirements for a licensed kitchen as given by the Minnesota Department of Agriculture in Because your state may have different regulations, we've left space in each section where you can make comments. Sinks/Installation Handwashing sinks in all food processing and utensil washing areas located within 20 feet of all food preparation, food dispensing and utensil washing areas. Approved utensil- washing sinks with drainboards. Conveniently located utility sink. Food preparation sink required in addition to 3 compartment sinks, if food will be washed or thawed using a sink. Sinks sealed to the wall. No annular openings beneath sinks where pipes terminate into the wall. Splash shield(s) needed between hand- sink and ware- washing sinks/equipment. Barrier needed between utility sink and ware- washing sink/food equipment if closer than 3 feet. Page 1 of 6

2 Equipment/Installation Food service: Complies with the National Sanitation Foundation (NSF) Construction Standards. Bakery: Complies with the National Baking Industry Sanitation Standards Commission (BISSC). Retail: Designed for its intended use. Approved dry food storage shelving and palleting. Pressure laminated plastic on all exposed wood interiors of cabinets storage areas (food service). Approved coved base in walk- in refrigeration units. Approved storage shelving for refrigerated type units - commercial dunage racks or NSF standards needed. Walk- in refrigeration units sealed to adjacent walls. Nonportable bulk food cases sealed to the floor. Open gaps (cracks) sealed between bulk food cases. Counter bases are filled and sealed or on 6" legs. Fountain pop machine sealed to counter or elevated on four- inch sanitary legs. Adequate spacing or seal between bakery equipment. Effective shield/barriers in areas where contamination of food or equipment may occur by customer (coughing/sneezing). Page 2 of 6

3 Construction Approved room finishes. Approved floors. Concrete floor(s) properly sealed where approved. No concrete in food service preparation/ware- washing areas on in walk- in cooler. Approved walls in processing, ware- washing, and toilet room areas. Approved walls in food service storage area. Lighting Approved ceiling in processing, ware- washing, and toilet room areas. Adequate amount: 50 foot candles in processing/warewashing, 20 foot candles in consumer self service areas, and 10 foot candles in storage. Lights shielded or shatterproof. Upper interiors of hot and cold food display cases. Above open exposed food and utensil areas. In food service dry food storage area. Page 3 of 6

4 Toilet Rooms Toilet rooms must be provided with self- closing doors, adequate ventilation, hand cleanser, single- use towels or hand- drying devices, tissue paper, and waste paper receptacles. Toilet rooms used by women shall have at least one covered waste receptacle. Anti- siphon ball- cock on toilet tank (not submersible). Mixing faucet. Ventilation Open- type toilet seat. All heating appliances which generate either excessive heat, vapors, condensation, odors, or fumes must be situated beneath a mechanical exhaust canopy. Approved mechanical exhaust hood complies with 1991 Uniform Mechanical Code and the 1994 amended Minnesota Building Code. Page 4 of 6

5 Plumbing Submission of plans to the Minnesota Department of Labor and Industry, Engineering and Plumbing Unit. Backflow protection. Chemical dispensing units (pressure type or RPZ). Post- mix fountain pop machine (double check valve with an atmospheric vent). Pressure hoses (pressure type). Garden hose with no water under pressure (atmospheric). Air breaks/gaps. Ice cream dipper wells (water and water supply lines). Water softener discharge (air gap required). Steam table(s). Page 5 of 6

6 General Outside doors self- closing and vermin proof. Compliance with the MN Clean Indoor Air Act. Sanitizer. Sanitizer test kit. Product stem- type thermometers. Fingernail brushes at employee hand- sinks. Soap and single use towels at all hand- sinks. Thermometers in freezers, coolers, and hot cases. Separate storage area for personal belongings, linens, and chemicals. Page 6 of 6