2000-848 CITY OF HOPKINS
HENNEPIN COUNTY, MINNESOTA
ORDINANCE NO. 2000-848
AN ORDINANCE RELATING TO FOOD AND FOOD ESTABLISHMENTS, REPLACING SECTION 600.01
THROUGH 600.85 OF CHAPTER VI OF THE HOPKINS CITY CODE.
In order to maintain consistency with the State Statutes governing food establishments including the
preparation, sale and consumption of food and to further insure the safety and well being of its residents,
the City Council of the City of Hopkins does hereby ordain as follows:
Section 1: Sections 600.1 through 600.85 of the Hopkins City Code are deleted in their entirety and
replaced with the following.
Section 2: Provisions of the State Law adopted. The provisions of the State of Minnesota Food Code
Chapter 4626, Minnesota Rules 4626.0010 through 4626.1870, in effect on the effective date of this
ordinance are hereby adopted by reference subject to the amendments as set forth in section 4
Section 3: Health Authority/Regulatory Authority defined. This ordinance shall be administered by the City
of Hopkins Community Service Department. The term "regulatory authority" where used in the Minnesota
Food code, Minnesota Rules Chapter 4626, shall mean City of Hopkins and its designated health authority.
Section 4: Provisions of Minnesota Food Code amended. Subdivision 1. For the purposes of this Section the
State of Minnesota Food Code Chapter 4626 is amended and revised in the following respects:
Subd. 2 The following subparts of section 4626.0020 1-201.10 STATEMENT OF APPLICATION
AND LISTING OF TERMS. are amended to read as follows:
Subp. 35. Food establishment.
A. "Food establishment" means an operation that:
(1) stores, prepares, packages, serves, vends, or otherwise provides food for
human consumption, including, but not limited to a restaurant, satellite or
catered feeding location, market, grocery store, convenience store, special
event food stand, school, boarding establishment, vending machine and
vending location, institution, bakery, wholesale food processor or
manufacturer, food broker; custom processor; or
(2) relinquishes possession of food to a consumer directly or indirectly
through a delivery service, including the home delivery of grocery orders or
restaurant takeout orders, and a delivery service that is provided by common
carriers.
B. Food establishment includes:
(1) a transportation vehicle or central preparation facility that supplies a
vending location or satellite feeding location unless the vending or feeding
location is licensed by the regulatory authority;
(2) an operation that is conducted in a mobile, stationary, temporary, or
permanent facility, location, or cart, regardless of whether consumption is on
or off the premises and regardless of whether there is a charge for the food;
and
(3) those food service operations within a hospital, nursing home, or
boarding care home licensed under Minnesota Statutes, sections 144.50 to
144.56, that are not limited to patient or resident care.
C. Food establishment does not include:
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(4) (1) a private home or other location that receives catered or home-
delivered food when onl~ invited ~uests are present; or
~ {2) a food service limited to patient or resident care within a hospital,
nursin~ home, boardin~ care homo, or supervised livin~ faciliW licensed
under Minnesota Statutes, sections 144.$0 to 144.$0, except for those
operations subject to the rules and laws administered b~ the Minnesota
Department of A~riculture.
Subd. 3. Section 4626.0030 2-102.11 DEMONSTRATION. Is amended by adding subsection P as
follows:
P. The person-in-charge or other designated employee on-site must have successfully
completed a food establishment manager certification program at a frequency approved by
the health authority. The certificate must be available or displayed to verify compliance.
Subd. 4. Section 4626.0410 3-501.19 TIME AS PUBLIC HEALTH CONTROL. Is amended by
adding a subsection E to Subp. 1 and amending Subp.2 to read as follows:
Subp.1. E. a HACCP plan is prepared for each food item.
Subp. 2. Notification. The food establishment must submit written notificati°n to the
regulatory authority for approval of its intention to use the procedures provided under this
part prior to implementing the provisions of this part.
Subd. 5. Section 4626.0475 4-101.16 SPONGES; USE LIMITATION. Is amended to read:
Sponges shall not be used in food or equipment activities.
Subd. 6. Section 4626.0505 4-201.11 EQUIPMENT AND UTENSILS. Subsection J is amended to
read as follows:
J. When food service or a food operation in a child care center, residential care home,
supervised living facility, apartment building with congregate dining, boarding
establishment, bed and breakfast, or similar establishment is limited to serving ten or fewer
individuals; domestic equipment may be substituted for the commercial equipment required
under this part when approved by the health authority.
Subd. 7. Section 4626.0805 4-501.114 MANUAL AND MECHANICAL WAREWASHING
EQUIPMENT; CHEMICAL SANITIZATION, TEMPERATURE, PH, CONCENTRATION, AND
HARDNESS. Subsections A, B and C are amended to read as follows:
A. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at
the exposure times specified in part 4626.0905, item C, shall be listed in Code of
Federal Regulations, title 21, section 178.1010, or in Minnesota Statutes, chapter 31. The
sanitizer shall be used according to this part and the manufacturer's label approved by the
federal Environmental Protection Agency.
B. The sanitizer shall not exceed the amount specified on the manufacturer's label approved
by the federal Environmental Protection Agency.
C. If a sanitizer is used in an amount less than the maximum amount specified on the label
in item B, the sanitizer shall be used as specified in this item.
(1) Unless the product label specifies otherwise, a chlorine solution shall have a
minimum concentration of 50 ppm and a maximum concentration of 200 ppm and:
(a) a minimum temperature of 24 degrees C (75 degrees F) for water with a ph
of eight or less; or
(b) (b) a minimum temperature of 38 degrees C (100 degrees F) for water with a
phof8.1 to 10
(2) An iodine solution shall have:
(a) a minimum temperature of 24 degrees C (75 degrees F);
(b) a ph of 5 or less, unless the manufacture's use directions included in the
labeling specify a higher ph limit of effectiveness; and
(c) a concentration between 12.5 mg/L and 25 mg/L
(3) A quaternary ammonia compound solution shall:
(a) a minimum temperature of 24 degrees C (75 degrees F);
(b) have a concentration specified in part 4626.1620 and as indicated by the
manufacture's use directions included in the labeling; and
(c) be used only in water with 500mg/L hardness or less or in water having
hardness no greater than specified by the manufacturer's label.
Subd. 8. Section 4626.0880 4-603.15 WASHING; PROCEDURES FOR ALTERNATIVE MANUAL
WAREWASHING EQUIPMENT. Is amended to read as follows:
When the equipment is fixed, the utensils are too large, or washing in sink compartments or
a ware washing machine is otherwise impractical, washing shall be done by using alternative
manual ware washing equipment specified in part 4626.0680, item C, according to the
following procedures:
A. equipment shall be disassembled as necessary to allow access of the detergent
solution to all parts;
B. equipment components and utensils shall be scrapped or roughly cleaned to
remove food particle accumulation; and
C. equipment and utensils shall be washed as specified in part 4626.0875, item A.
Subd. 9. Section 4626.0925 4-803.12 MECHANICAL WASHING. Is amended as follows;
A. Except as specified in item B, linens shall be mechanically washed.
B. In food establishments in which only wiping cloths are laundered as specified in part
4626.0695, item B, the wiping cloths may be laundered in a mechanical clothes washer, a
sink designated only for laundering wiping cloths, or a ware washing sink that is cleaned as
specified in part 4626.0750.
Subd. 10. Section 4626.1050 5-202.12 HANDWASHING LAVATORY; WATER TEMPERATURE
AND FLOW, Subsection A is amended to read as follows:
A. A hand-washing lavatory shall be equipped to provide water at a temperature of at least
43 degrees C (110 degrees F), but not more than 54 degrees C (130 degrees F) through a
mixing valve, o~ combination faucet, or other approved means.
Subd. 11. Section 4626.1325 6-101.11 SURFACE CHARACTERISTICS; INDOOR AREAS.
Subsection A is amended to read as follows:
A. Except as specified in item B, materials for indoor floor, wall, and ceiling surfaces under
conditions of normal use shall be:
(1) smooth, durable to resist the wear and abuse to which they are subjected, and
easily ¢leanable for areas where food establishment operations are conducted;
(2) closely woven and easily cleanable carpet, where carpeting is permitted; and
(3) nonabsorbent, easily cleanable materials which resist the wear and abuse to
which they are subjected such as ceramic tile, quarry tile, terrazzo, or similar for
floors in food preparation areas, open food storage rooms, food serving areas,
kitchens, bars, walk-in refrigerators, ware washing areas, toilet rooms, mobile food
establishment servicing areas, hand wash areas, janitorial areas, laundry areas,
interior garbage and refuse storage rooms, areas subject to flushing or spray
cleaning methods, and other areas subject to moisture. Floor materials for rooms
used for the storage of unopened, packaged dry goods may be a commercial vinyl
composition tile or similar with a vinyl coved base.
(4) nonabsorbent, easily cleanable materials which resist the wear and abuse to
which they are subjected such as stainless steel, ceramic tile, fiberglass reinforced
panels, or similar for walls in food preparation areas, open food storage rooms, food
serving areas, kitchens, bars, ware washing areas, toilet rooms, mobile food
establishment servicing areas, hand wash areas, janitorial areas, laundry areas,
interior garbage and refuse storage rooms, areas subject to flushing or spray
cleaning methods, and other areas subject to moisture. Wall materials for rooms
used for the storage of unopened, packaged dry goods may be gypsum board coated
with a washable paint, concrete or block coated with a washable paint or similar
material.
(5) smooth, nonabsorbent, easil'y cleanable materials which resist the wear and
abuse to which they are subjected such as vinyl lay in tiles, painted gypsum board
with a washable, scrubbable paint, or similar materials for ceilings in food
preparation areas, open food storage rooms, food serving areas, kitchens, bars, ware
washing areas, toilet rooms, mobile food establishment servicing areas, hand wash
areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms,
areas subject to flushing or spray cleaning methods, and other
areas subject to moisture.
Subd. 12 Section 4626.1335 6-2_01.11 FLOORS, WALLS, AND CEILINGS. Is amended to read as
follows:
A. Except as specified in part 4626.1350, the floors, floor coverings, walls, wall coverings,
and ceilings shall be designed, constructed, and installed so they are smooth and
easily cleanable, except that anti-slip floor coverings or applications may be used for safety
reasons.
B. Surfaces shall be maintained in good repair.
C. Vinyl flooring is prohibited in a walk-in cooler or freezer.
D. Sealed conorete is permitted in areas used exclusively for refuse storage.
E. Antislip flooring may not be used beneath fixed equipment.
Subd. 13 Section 4626.1360 6-201.16 WALL AND CEILING COVERINGS AND COATINGS. Is
amended by deleting subsection B.
Subd. 14 Section 4626.1370 6-201.18 WALLS AND CEILINGS; STUDS, JOISTS, AND RAFTERS.
Is amended to read as follows:
Studs, joists, and rafters may be exposed only in areas used exclusively for the storage of
food, single-use articles, and other dry goods in unopened packages as long as they are
maintained in a clean and sanitary condition. This part does not apply to temporary food
establishments.
Subd. 15 Section 4626.1440 6-301.11 HANDWASHING CLEANSER AND NAILBRUSH;
AVAILABILITY. Is amended to read as follows:
Each hand washing lavatory or group of two adjacent lavatories shall have available at the
lavatory:
A. a supply of hand cleaning liquid, or powder dispensed from a mounted dispenser;
and
B. a nailbrush at the hand washing lavatory used by employees.
Subd. 16 Section 4626.1445 6-301.12 HAND DRYING PROVISION. Is amended to read as follows:
Each hand washing lavatory or group of adjacent lavatories shall be provided with:
A. individual, disposable towels in a mounted dispenser; or
B. a heated-air hand drying device except that a heated-air hand drying device shall
not be the only device provided at a sink used by food employees in a food
preparation or ware washing area.
Subd. 17 Section 4626.1465 6-302.11 TOILET TISSUE; AVAILABILITY. Is amended to read as
follows:
A supply of toilet tissue in a mounted dispenser shall be available at each toilet.
Subd. 18 Section 4626,1470 6-303.11 LIGHTING iNTENSITY. Is amended to read as follows:
All areas in which food is prepared, processed, manufactured, packaged or stored; or where
utensils and equipment are washed; hand washing areas, locker rooms, toilet rooms; and all
garbage and refuse storage areas must be well lighted.
A. All food contact surfaces must be illuminated at not less than seventy-foot
candles of light.
B. At least thirty-foot candles of light must be provided on all other surfaces and
equipment.
C. In food and equipment storage areas, a minimum of twenty foot candles of light
measured at 30 inches from the floor must be provided.
D. Subdued lighting in dining rooms and public access areas is permissible, provided
that lighting meeting the above requirements must be available during all clean-up
and maintenance periods in dining rooms and access areas.
Subd. 19 Section 4626.1615 7-203.11 POISONOUS OR TOXIC MATERIAL CONTAINERS. Is
amended to read as follows:
A container previously used to store or dispense poisonous or toxic materials shall not be
used to store, transport, or dispense food. A container previously used for food storage
must not be used to store, transport, or dispense poisonous or toxic materials.
Subd. 20 Section 46;26.1720 8-2_01.11 REVIEW OF PLANS. Is amended to read as follows:
A. A license applicant or licensee shall submit properly prepared plans and specifications and
the required plan review fee, to the regulatory authority for plan review and approval before
beginning:
(1) the construction of a food establishment;
(2) the conversion of an existing structure for use as a food establishment; or
(3) the extensive remodeling of a food establishment or a change of type of food
establishment or food operation if the regulatory authority determines that plans and
specifications are necessary to ensure compliance with the Code.
B. Plans, specifications, an application form, and the fee specified in part 1547.0110,
subpart 2, and Minnesota Statutes, chapter 31 or 157, shall be submitted to the regulatory
authority at least 30 days before beginning construction, extensive remodeling, or
conversion of a food establishment.
C. Special event food stands and retail food vehicles, portable structures, or carts are
exempt from the requirement to submit plans and specifications.
D. The regulatory authority shall approve the completed plans and specifications if they
meet the requirements of the Code, and the regulatory authority shall report its findings to
the license applicant or licensee within 30 days of the date the completed plans are
received.
E. Plans and specifications that are not approved as submitted shall be changed to comply
or be deleted from the project.
F. If work has commenced prior to approval of the plans, the health authority may issue
orders to halt the construction, extensive remodeling, expansion, or alteration, or may issue
orders, including demolition or removal, if reasonably necessary to determine compliance
with the standards of this ordinance.
Subd. 21 Section 4626.1725 8-201.12 CONTENTS OF PLANS AND SPECIFICATIONS. Is amended
to read as follows:
A. The plans and specifications for a food establishment shall include:
(1) the intended menu;
(2) the anticipated volume of food to be stored, prepared, and sold or served;
(3) the proposed layout to-scale, mechanical schematics, construction materials, and
finish schedules;
(4) the proposed equipment types, manufacturers, model numbers, locations,
dimensions, performance capacities, and installation specifications;
(5) a complete set of elevations and drawings for all custom fabricated equipment;
(6) a functional flow plan indicating how food will be handled; and
(7) other information that may be required by the regulatory authority for the proper
review of the proposed construction, conversion, or modification.
B. Used equipment shall be equivalent to the standards specified in parts 4626.0450 to
4626.0975 and approved by the regulatory authority before use.
Subd. 22 Section 4626.1745 8-203.10 PREOPERATIONAL INSPECTIONS. Is amended to read as
follows:
The food establishment must obtain one or more preoperational inspections from the health
authority to verify that the food establishment is constructed and equipped according to the
approved plans and approved modifications of the plans and is in compliance with the Code
and other applicable law.
Subd. 23 Section 4626.1755 8-301.11 PREREQUISITE FOR OPERATION. Is amended to read as
follows:
4626.1755 8 3001.11 LICENSE REQUIRED.
(A) All persons who operate a food establishment must have a valid license, or
licenses if more than one is required, of the applicable type(s) issued to him/her for
the current calendar year through the City of Hopkins Customer Service Department.
The food establishments required to be licensed are as follows:
(1) Level One Tier One: Level one, Tier One contains Iow-risk foods such as
carts, day care snacks, hazardous food vehicles, limited food (grocery and
convenience stores with mainly packaged food or other low risk foods),
snack stands and warehouses that are under 5000 square feet.
(2) Level One, Tier Two: Level Two, Tier Two contains Iow-risk foods such
as carts, day care snacks, hazardous food vehicles, limited food (grocery and
convenience stores with mainly packaged food or other Iow risk foods),
snack stands and warehouses that are over 5,000 square feet.
(3) Level Two, Tier One-Limited Facilities: Level two, Tier One contains
medium-risk facilities such as boats, congregate dining, day care, rental
kitchens, and test kitchens.
(4) Level Two, Tier Two-Small Menu and Limited Commercial Equipment:
Level Two, Tier Two contains medium-risk facilities that are higher use
facilities such as bed and breakfast kitchens, boarding house, catering food
vehicle, food manufacturer, on sale baked goods, pizza carry out or order
out, and short order snack stands.
(5) Level Three, Tier One-Small Facility: Level Three, Tier One includes
high-risk establishments including cafeteria, caterer, commissaries, complex
cuisine, delis, family restaurant, fast food, small institutions, and schools.
(Grocery stores with delis, meats, or bakeries that are over 4500 square
feet, restaurants that are less than 2,500 square feet, drive-in restaurants
with seating for less than 25 people)
(6) Level Three, Tier Two-Medium Facility: Level Three, Tier Two includes
high-risk establishments including banquet kitchens, cafeterias, caterers
commissaries, complex cuisine, family restaurant, and fast food. (Grocery
stores with delis, meats, or bakeries that are between 4501 and 8000
square feet, restaurants that are more than 2500 square feet, but less than
5000 square feet)
(7) Level Three, Tier Three-Large Facility: Level Three, Tier Three includes
high-risk facilities such those listed in Tier Two. (Grocery stores with dells,
meats, or bakeries that are over 8000 square feet and restaurants that are
over 5000 square feet)
(8) Food Vending Machine
a) The term "vending machine" means any type of self service device
which, upon insertion of a coin or bill of more than one cent, coins or
other token, dispenses unit servings of food or beverage, either in
bulk or in a package, without the necessity of replenishing the device
between each vending operation.
b) A vending machine that dispenses soda pop shall be exempt.
c) all other provisions of this section shall apply to vending machines
unless the context of such other provisions clearly has no
application.
(9) Temporary: Special Event Food Stands
a) Temporary food establishments must provide the following
information prior to receiving a license: 1. Name of the establishment
2. Name and address of the owner or operator
3. Location where the food establishment will be placed
4. Proposed dates of operation
5. Copy of a state or county permit
b) Temporary food establishments shall provide their own electrical
power and dispose of all waste products in an approved waste
receptacle. No oil or grease may be disposed of in city storm
sewers. Temporary food establishments shall also comply with the
health requirements set out in Section 600.
(10) Swimming Pools: Outdoor
(11) Swimming Pools: Indoor
(12) Swimming Pools: Special Purpose (hot tubs, whirlpools, kiddy and
wadding pools
(13) Lodging - per unit
(14) Motels, hotels - per unit
(B) Display of Licenses. Licenses shall be conspicuously displayed at all times,
readily available for inspection, in licensed food establishments. All food vehicles
shall be identified with the name and location of the licensee in plain letters not less
than one inch high prominently displayed on each side of the vehicle.
Subd. 24 Section 4626.1760 8-302.11 APPLICATION. Is amended to read as follows:
4626.1760 8-302.11 LICENSE APPLICATION
An applicant shall submit an application for a license for a food establishment on
forms furnished by the City of Hopkins and shall set forth the general nature of the
business, the location, and other information as the City shall require. Application
and issuance of licenses, their fees, and termination, and administration shall be in
accordance with and subject to all conditions of Chapter 10 of the City of Hopkins
Code, unless otherwise provided herein
Subd. 25 Section 4626.1785 8-401.10 INSPECTION. Is amended to read as follows:
A. The health authority shall inspect each food establishment prior to issuing a license for a
new food establishment or change of ownership. A license shall not be issued until the
corrections required by the health authority as a result of the pre-licensing inspection have
been made to the satisfaction of the health authority.
B. The City shall inspect every food establishment as frequently as it may deem necessary
to insure compliance with this ordinance, but not less than the minimum frequency for food
establishments established by Minnesota Statutes.
C. The health authority shall officially notify the person-in-charge or licensee of the
inspection report by one of the following methods:
(1) by delivering the report to the person-in-charge, or
(2) by posting it upon an inside wall of the food establishment, and such report shall
not be defaced or removed by any person except the health authority, or
(3) by mailing the report by certified or registered mail.
Subd. 26 Section 4626.1790 8-402.11 ALLOWED AT REASONABLE TIMES AFTER DUE NOTICE.
Is amended as follows:
After the regulatory authority presents official credentials and provides notice of the purpose
of and an intent to conduct an inspection, the person in charge shall allowthe regulatory
authority to determine if the food establishment is in compliance with the Code by allowing
access to the establishment, allowing inspection, and providing information and records
specified in the Code and to which the regulatory authority is entitled according to law,
during the food establishment's hours of operation and other reasonable times. No persons
shall interfere with or hinder the health authority in the performance of his/her duties, or
refuse to permit the health authority to make such inspections.
Access to records. The person operating a food establishment shall, upon request of the
health authority, permit access to and shall exhibit and allow copying of any and all books of
accounts, paper and records relative to purchases of food for purposes of ascertaining
sources of foods.
Section 5 LICENSE FEES.
Subd. 1. Fees for licenses issued hereunder shall be those set by City Council Resolution from time
to time and recorded in chapter 10 of the Hopkins City Code.
Subd. 2. Fee exemptions, license required. Food establishments in governmental subdivisions,
houses of worship, child-care homes with ten or less children, schools, and charitable and nonprofit
hospitals must obtain a license, but shall not be charged a fee therefore and are subject to all other
requirements of this section. Temporary- special event food establishments, whose proceeds are
dedicated for charitable purposes or which are operated by licensed food establishments, must
obtain a license, but shall not be charged a fee therefore and are subject to all other requirements of
this section.
Subd. 3. Penalty for failure of a new business to obtain a license or for an existing business to
obtain a license by January 15t. The penalty is equal to and in addition to the cost of the license.
Section 6 LICENSE EXPIRATION.
Licenses issued pursuant to this ordinance shall expire on December 31 each year. License
applications shall be filed with the Community Service Department by January 1 of each year. The
fees are not pro-rated.
Section 7 LICENSE SUSPENSION AND REVOCATION.
A. LICENSE SUSPENSION
(1) The health authority with approval of the City Manager may immediately suspend the
license of any food establishment which does not comply with the requirements of this
Section or if the food establishment otherwise constitutes a public health hazard.
Suspension is effective upon notice and/or posting of the report at the time of inspection
and the licensee must immediately cease operations.
(2) The licensee may appeal the suspension in writing to the City Council. Upon notification
in writing by the licensee to the health authority that all violations have been corrected for
which the suspension was invoked, the health authority must re-inspect the food
establishment within a reasonable length of time. If all violations rendering the temporary
suspension have been corrected, the health authority must terminate the suspension.
B. LICENSE REVOCATION
Any license issued under this Section may be revoked in the same manner provided in Chapter 10
of the Hopkins City Code.
Section 8 REMOVAL AND CORRECTION OF VIOLATIONS.
Upon notification of one or more violations, the person-in-charge or licensee must correct each
violation within the specified time period as noted on the inspection report or as indicated by the
health authority. Failure to remove or correct each violation within the specified time period will
constitute a separate violation of this section.
Section 9 EMERGENCY CLOSURE OF LICENSED FOOD ESTABLISHMENTS,
A. The health authority may summarily close any licensed food establishment for the following
reasons:
(1) Any one of the following conditions exist on, or result from, the operation of the licensed
premises:
a. Evidence of a sewage backup in a food establishment to such an extent that the
floor in food preparation, storage or ware washing areas has been flooded;
b. No potable hot or cold water under pressure to a food establishment to such an
extent that hand washing, ware washing, food preparation, or toilet facilities are not
operational;
c. A lack of electricity or gas service to a food establishment to such an extent that
hand washing ware washing, food preparation, or toilet facilities are not operational,
d. Where there is an ongoing food-borne illness caused by the operation of the
establishment;
e. Lack of adequate cold or hot holding facilities
f. Lack of an accessible hand washing facility.
g. An infestation of insect or rodents to such an extent that contamination of food,
equipment, and other supplies exists, or flies are found breeding in the establishment
indicated by the presence of eggs or maggots,
h. Lack of an approved ware washing facility or sanitizing agent in the establishment
I. Failure to possess a license required by this ordinance.
B. Procedure for Emergency Closure
(1) Order to be issued. If the health authority, following an on-site inspection, determines
that any of the grounds for emergency closure exist in a licensed food establishment, an
order for emergency closure may be summarily issued on such forms the City shall provide.
Such order shall identify the licensed food establishment; describe the specific grounds upon
which the closure is based; state by what time the patrons must vacate, state that a hearing
on the emergency closure can be requested by owner or person-in-charge by informing the
City Manager or health authority. Such order shall be served on the owner or person-in-
charge of the premises who shall thereupon close the premises. The establishment shall
remain closed pending abatement of the condition(s) giving rise to the emergency closure as
determined by the health authority, or by final order of the City after a hearing.
(2) Hearing. Upon written request, a hearing to consider whether the establishment may
reopen, and the condition, if any, to be imposed for such reopening, shall be commenced no
later than three (3) business days after receipt of the written request. The City manager or
health authority shall render a written decision within two (2) business days after conclusion
of the hearing.
C. Violation. Any of the following is punishable as a misdemeanor:
(1) Failure of the owner or person-in-charge to close a licensed food establishment and/or
vacate the patrons from the establishment after service of an order for emergency closure,
(2) Failure Of any person to leave a licensed food establishment subject to an order for
emergency closure upon being ordered to leave by the health authority,
(3) Any violation of this section by an owner or person-in-charge of a food establishment.
Section 10. The effective date of this ordinance shah be 20 days after publication.
First Reading:
Second Reading:
Date of Publication:
Effective Date:
October 3, 2000
October 17, 2000
October 25, 2000
November 6, 2000
By
E~enM. Maxwell, Mayor
Attest:
APPROVED AS TO FORM AND LEGALITY:
/C~tSf ~t~i-ney- ~//gnatur~ C~
CITY OF HOPKINS
SUMMARY OF
ORDINANCE NO. 2000-848
COUNTY OF HENNEPIN
AN ORDINANCE RELATING TO FOOD AND FOOD ESTABLISHMENTS,
REPLACING SECTION 600.01 THROUGH 600.85 OF CHAPTER VI OF THE
HOPKINS CITY CODE
The following is a summary of the major provisions of the new ordinance:
· Deletes the current section 600 of the City Code
· Adopts the Minnesota Food Code chapter 4626 and Minnesota Rules 4626.0010 through
4626.1870 by reference
· Amends Section 4626.0020 1-201, definition of Food Establishment
· Requires the person in charge of any food establishment to have completed a food
establishment manager certification program
· Requires an HACCP plan for each food item
· Exempts child care centers, residential care homes, supervised living facility, apartment
building with congregate dining, boarding establishment, bed and breakfast or similar
establishments with ten or fewer individuals from the requirement of using commercial
equipment
· Sets standards for equipment mechanical warewashing and sanitation as well as an
alternative for manual warewashing equipment
· Sets standards for hand washing and water temperatures in hand washing lavatories
· Sets standards for surface characteristics, floors, walls and ceilings
· Set lighting standards
· Defines when plan reviews are required and states the required contents of plans and
specifications
· Requires licensure, defines the types of licenses required, requires a fee for licensure,
requires an application, specifies exemptions from fees
· Sets the expiration date for all licenses as December 31st
· Sets standards for inspections, suspension and revocation, removal and correction of
violations, and emergency closure of licensed food establishments
A printed copy of the entire ordinance is available from the City Clerk and at the Hopkins
library.
First Reading of Ordinance 2000-848
Second Reading of Ordinance 2000-848
Publication of Summary Ordinance 2000-848
Effective Date of Ordinance 2000-848
October 3, 2000
October 17, 2000
October 25, 2000
November 6, 2000