Minnesota Correctional Facility – Rush City
The main foodservice area is located in the support building, which is accessible from administration through a connecting corridor. The department includes a central dining room with cafeteria–style service. To minimize the security risk, the dining area was divided into two 150-seat rooms each with its own serving line, beverage counter, and salad bar. The dishroom separates the dining rooms and includes a soiled tray return for each side. Adjacent to the dining area is a staff dining facility with its own buffet-style serving line.
To support this facility, the kitchen includes secure issue refrigerators and storage areas and a glass-walled supervisory office. The bakery was designed to allow for the possibility of adding a bakery-training program. The cold food prep area is centrally located with good access to refrigeration and the tray assembly area. With the relatively high level of security, it was assumed that there might be the need to accommodate the assembly of a large number of trays. A dedicated tray assembly area with both heated and refrigerated support equipment was designed to fulfill this requirement. The hot side of this area is directly adjacent to the hot food production center, which includes large island worktables. The hot food production equipment includes a large battery of kettles as well as ovens, fryers, and grills. A series of pass-through warmers and refrigerators provide good access to the serving lines from the hot and cold food production areas.
Opening Date: Spring 2012
“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”
Thomas C. Wollan, AIA, LEED AP
Partner at frk architects + engineers
“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”
Daniel J. Rectenwald, AIA, ACHA, NCARB
Vice President, Principal at HGA
"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."
David E. Reeves
Past President of the Association for Healthcare Foodservice (AHF)
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