Where do I find the equipment specification sheets?
- Specification sheets can be found online, directly from the manufacturer, or an equipment supplier.
- If used or existing equipment are available onsite, provide a photo of the equipment and the information label on it.
The following equipment, including types of equipment listed in this part that are custom fabricated, must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program for food service equipment:
- 3-compartment sink;
- Dishwashing machine;
- Mechanical refrigeration units, i.e., walk-in cooler, except for units or equipment designed and used to maintain food in a frozen state;
- walk-in freezers;
- hot-holding equipment;
- cooking equipment, except for microwave ovens and toasters;
- ice machines;
- mechanical slicers;
- mechanical tenderizers and grinders; and
- food preparation sink.
- food preparation surfaces, i.e., stainless-steel table and countertops for handling open food.
Used equipment may be approved, by the regulatory authority as part of your plan if it:
- Has one or more of the American National Standard Institute (ANSI) certification marks.
- Met existing applicable standards when it was manufactured, and it was not altered or modified.
- Is in good repair.
- Is easy to clean.
- Has non-toxic food-contact surfaces.
- Must be designed for commercial use.
- Does not pose a health hazard.
| Certification Program |
Mark
|
|---|---|
| NSF International (NSF) |
|
|
Intertek Marked "ETL Sanitation Listed" |
|
| Underwriters Laboratory (UL) Marked "Classified UL EPH" |  |
| Canadian Standards Association (CSA) Marked "CSA Sanitation to NSF/ANSI" |
|
| National Automatic Merchandising Association (NAMA) |
|
| Baking Industry Sanitation Standards Committee (BISSC) |
|
| IAPMO |
|
- Equipment that is custom fabricated must be designed and constructed by an ANSI-certified fabricator and approved by the plan review department prior to production.
- Submit the ANSI fabricated drawings as an attachment to the plan review application to mitigate costly revisions.
Exhaust hoods must meet the requirements in the Minnesota Mechanical Code, Minnesota Rules, Chapter 1346. For more information see "Step 7 - Other Considerations".
- Specification sheets can be found online, directly from the manufacturer, or an equipment supplier.
- If used or existing equipment are available onsite, provide a photo of the equipment and the information label on it.
Plan Review Application329.49 KB
Establishment Information
- Enter the legal name of the business. If the actual business name is different, enter the name of what the business will be called. This is the DBA (doing business as).
Contact Information
- Provide your information and information for a secondary contact in case we cannot reach you. The secondary contact should have some knowledge of the project.
Type of Project
- New Construction means that you are building a new structure from the ground up.
- Remodeling a Licensed Facility means that you are currently operating a food establishment and want to make some changes.
- Conversion of an Existing Structure to a Food Establishment means that you want to start a business in a vacant space of building that already exists.
Type of Operation
- Check the box that best describes your food business. If none exists, check Other and write a short description.
- NOTE: Prepackaged food is a food that comes in from the supplier and is displayed in the same unopened packaged. If this box is checked, no other boxes apply.
Water & Sewer
- Check the boxes for Private Water or Private Sewer if you are on a private well or septic system.
- Check the boxes for Municipal Water and Municipal Sewer if you are using city water and sewer facilities.
Construction
- Enter the Start Date of your project.
- Enter the End Date when the projected will be completed.
- Enter the new construction or remodeled area in square feet (Square Footage).
Plan Review Fee
- Enter the Amount Due. This is the fee you must pay to have your plans reviewed. Follow the instructions for payment.
- Sign the application.
- Print your name below your signature.
Page One
Establishment Information
- Enter the legal name of the business. If the actual business name is different, enter the name of what the business will be called. This is the DBA (doing business as).
Contact Information
- Provide your information and information for a secondary contact in case we cannot reach you. The secondary contact should have some knowledge of the project.
Type of Project
- New Construction means that you are building a new structure from the ground up.
- Remodeling a Licensed Facility means that you are currently operating a food establishment and want to make some changes.
- Conversion of an Existing Structure to a Food Establishment means that you want to start a business in a vacant space of building that already exists.
Type of Operation
- Check the box that best describes your food business. If none exists, check Other and write a short description.
- NOTE: Prepackaged food is a food that comes in from the supplier and is displayed in the same unopened packaged. If this box is checked, no other boxes apply.
Water & Sewer
- Check the boxes for Private Water or Private Sewer if you are on a private well or septic system.
- Check the boxes for Municipal Water and Municipal Sewer if you are using city water and sewer facilities.
Construction
- Enter the Start Date of your project.
- Enter the End Date when the projected will be completed.
- Enter the new construction or remodeled area in square feet (Square Footage).
Plan Review Fee
- Enter the Amount Due. This is the fee you must pay to have your plans reviewed. Follow the instructions for payment.
- Sign the application.
- Print your name below your signature.
Description of Project
- Describe the project in your own words. Include some basic details. If you are remodeling and changing your “menu,” indicate that here.
“Check the box of each item included in your submission”
- Menu – If you are a grocery store, group your “menu” into categories, such as prepackaged food, raw produce, dairy, frozen food, etc. If you are preparing food, provide a list of those items, such as hot and cold prepared food, freshly cut meat, or bakery items. Include beverages.
- Floor plan – You must provide a floor plan. Blueprints are accepted, although most floor plans are drawn by hand. It must be neatly drawn with equipment clearly labeled.
- Specification (spec) sheets – Include specification sheets for the equipment that will be used to prepare and store your food. Be sure to include the brand name and specific model of the water heater.
- Photos – If you are using existing equipment left behind by the previous owner, or you wish to bring in used equipment, submit two photos of each item: one of the entire pieces of equipment, and its data plate showing the brand, model number, and certification marks.
- Cabinetry and countertops – Provide drawings that include the interior and exterior finishes. No enclosed hollow cabinetry bases are allowed.
- HACCP Plan activities.
- Description of wholesale activities. – Wholesale activities include sales to others for resale. An example of this would be a bakery selling baked goods to a grocery or convenience store for resale to the public.
Page Two
Description of Project
- Describe the project in your own words. Include some basic details. If you are remodeling and changing your “menu,” indicate that here.
“Check the box of each item included in your submission”
- Menu – If you are a grocery store, group your “menu” into categories, such as prepackaged food, raw produce, dairy, frozen food, etc. If you are preparing food, provide a list of those items, such as hot and cold prepared food, freshly cut meat, or bakery items. Include beverages.
- Floor plan – You must provide a floor plan. Blueprints are accepted, although most floor plans are drawn by hand. It must be neatly drawn with equipment clearly labeled.
- Specification (spec) sheets – Include specification sheets for the equipment that will be used to prepare and store your food. Be sure to include the brand name and specific model of the water heater.
- Photos – If you are using existing equipment left behind by the previous owner, or you wish to bring in used equipment, submit two photos of each item: one of the entire pieces of equipment, and its data plate showing the brand, model number, and certification marks.
- Cabinetry and countertops – Provide drawings that include the interior and exterior finishes. No enclosed hollow cabinetry bases are allowed.
- HACCP Plan activities.
- Description of wholesale activities. – Wholesale activities include sales to others for resale. An example of this would be a bakery selling baked goods to a grocery or convenience store for resale to the public.
Equipment Schedule
List all items here. Do not include small wares. Referencing a blueprint for equipment will cause a delay, especially if equipment is not listed in one place. In some cases, an incomplete Equipment Schedule may be returned for completion.
Page Three
Equipment Schedule
List all items here. Do not include small wares. Referencing a blueprint for equipment will cause a delay, especially if equipment is not listed in one place. In some cases, an incomplete Equipment Schedule may be returned for completion.
