(A) The food establishment licensee must receive approval from the Health Authority prior to implementing the provisions in Minn. Rules 4626. The city specifically adopts the following additional standards for health and safety to Minn. Rules Chapter 4626 for food service establishments excluding retail food establishments delegated by the State Department of Agriculture.
(B) A hand washing lavatory must be equipped to provide water to the user at a temperature of at least 43° C. (110° F.), but not more than 54° C. (130° F.) in a food establishment and not more than 48° C. (120° F.) in a sink that is used by children, such as a school, day care or preschool, through a mixing valve or combination faucet.
(C) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use must be non-absorbent and resistant to the wear and abuse to which they are subjected. Materials such as, but not limited to, quarry tile, ceramic tile, or terrazzo are approved for floor surfaces in food preparation areas, walk-in refrigerators, walk-in freezers, warewashing areas, toilet rooms, mobile food establishment servicing areas, handwash areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, wait stations, kitchens, bars, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
(D) A supply of toilet tissue in a mounted dispenser must be available at each toilet.
(E) The plans and specifications for a food establishment must include the proposed layout to scale, mechanical schematics, construction materials, and finish schedules.
(Ord. 2001-958, passed 10-22-01; Am. Ord. 2019-1237, passed 2-25-19) Penalty, see § 10.99