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HomeMy WebLinkAbout450 Linden Center Dr - Correspondence/Health Department - 12/29/1997DEPARTMENT OF HEALTH AND ENVIRONMENT •RVA COMMITTED. TO. EXCELLENCE; December 29, 1997 Amber Ziegler Trunk's Bar & Grill 601 East Stuart Street Fort Collins, CO 80525 Dear Ms. Ziegler, GFr 3 1 +097 BY: 1525 Blue Spruce Drive Fort Collins, Colorado, 80524-2004 General Health (970) 498-6700 Environmental Health (970) 498-6775 Fax (970) 498-6772 A. et7\ � G The plans and specifications resubmitted for the construction of Trunk's Bar & Grill, 450 North Linden Circle, Fort Collins, Colorado, have been reviewed by this department. The following items were not clearly specified in the plans or were not in compliance with the Rules and Regulations Governing the Sanitation of Food Service Establishments in the State of Colorado. These items must be clearly specified in writing or be modified�t:o be in compliance with the above regulations prior to approval of the submitted plans. The plans are not approved at this. time. .All plans must,.be approved prior to commencement of.conistruction. 1) All food service- equipment must be....NSF...:(National'.Sanitation Foundation) approved or its equivalent. 7.The following equipment and their specific model numbers were not found in the most current NSF or equivalent commercial listing or were visually inspected and not approved for use: Perlick blender stand TS60 (8B), ice machine (no plan number), and Amana microwaves RFS9B (no plan number). Provide additional information on the blender stand and microwaves units verifying that they meet current NSF standards. Provide a new ice bin for the ice machine or an alternate commercial unit of comparable size. The following equipment was visually inspected. and found to be acceptable only with modifications as noted during the December 23, 1997 inspection: Dalton walk-in freezer (10), vegetable prep sink (15), kitchen exhaust hood (4), wait area table (14), Wolf flat grill (10), bar spacers (7), and Perlick keg dispenser (C-5122A). Please make the required modifications to this equipment so they can be approved for use. The following equipment is not approved at this time due to lack of information. Submit make and model numbers, and specification sheets on the following equipment: dish machine (11) , fryer (8) , Silver King freezer, and bottle coolers (4B) . It is understood that the charbroiler (7) has been eliminated from the plans. Trunk's Bar & Grill December 29, 1997 Page 2 Be advised, custom made equipment and used equipment cannot be approved until it is visually inspected. 2) The proposed menu has been reviewed. Work top refrigeration in the kitchen is limited to one cold table. There does not appear to be sufficient conveniently located work top refrigeration to store the appetizers, salad fixings, sandwich items, burger, items, and pizza toppings listed on the menu. 5U�:1Clent CO11Vei7icii-1 1GCatcd refrigeration facilities must be provided to assure the maintenance of potentially hazardous food at the required temperatures during storage and preparation. Please provide additional work top refrigeration in the kitchen. 3) Acknowledged. 4) Acknowledged. 5) Be advised that no appurtenances, such as syrup lines, carbonators, drop -in cold plates, drain lines or bottle holders are permitted in potable ice bins or ice machines or any unit used to store potable ice. 6) Be advised, make-up air must be filtered, tempered during winter months (when exhaust exceeds 2500 CFM), and mechanically introduced into the establishment at a volume equal to or greater than what is being exhausted; must be dis-ributed through several registers to establish necessary air patterns so as not to short circuit exhaust systems; the kitchen should be under a slightly negative pressure so that make up air. can be exhausted through the kitchen exhaust sys-em after it moves from the dining area into the kitchen. The kitchen exhaust hood switch must be interlocked with the make up air system. The plans for the establishment's exhaust/ventilation system have been reviewed and are not approved at this time.. Please submit the following information: a) A complete, updated, ventilation schedule for the entire building. Include proposed air flows (return air, supply air, outside air) in CFM, the locations of all return and supply air registers with their CFM ratings,. air flows inside the kitchen hood, and make/model numbers and specifications of all air handling units (HVAC & exhaust) to be utilized. Trunk's Bar & Grill December 29, 1997 Page 3 b) Approved during December 23, 1997 inspection. c) The CFM ratings of the restroom exhaust fans. A charbroiler is specified on the kitchen grill line but the kitchen exhaust hood is a compensating unit. Charbroilers are not approved beneath compensating hoods. During the December 23, 1997 inspection Mrs. Patricia Smith indicated that the charbroiler was eliminated from the plans. All above information must be provided in written form with or as part of the shop drawings of the hood and ventilation system. All hoods, approved or not, must be visually inspected and approved in writing by this department prior to installation. 8) Information in the resubmitted plans indicated that a spray hose would be connected to the mop sink for cleaning purposes. The addition of the spray hose will cause the establishments planned hot. water requirements to exceed what can be provided by the existing water heating units (Rheem 360,000 BTU and A.O. Smith 40,000 BTU). A commercial water heater that can achieve a minimum recovery rate .of 400 gallons/hour at 100OF rise if gas, or 333 gallons/hour at 100°F rise if' electric, or has a 443,822 BTU rating or has a 98 KW (kilowatt) rating is required. Submit make, model -number and recovery rate: of a proposed commerci-EAl water heater that meets the above specifications. Without the spray hose the Rheem 360,000 BTU and A.O. Smith 40,000 BTU water heaters, installed on the second floor are adequate to meet the establishments hot water requirements. However, these units must be connected so they work together as one unit for approval. Please provide information verifying that the water heaters are connected in such a way. 10) Drainboards of the kitchen 3-compartment sink were found shorter than 36" inches in length. Additional commercial wire racking will be required over the sink to at least make up the difference. Submit information on what will be provided. ' 11) Submit information on the make and model number of the chemical dispensing unit to be provided for the dish. machine. Trunk's Bar & Grill December 29, 1997 Page 4 12) Acknowledged. Be advised, chemical dispensing systems when used with mop sinks require separate water lines or vented dual check backflow prevention devices (designed for in -line. continuous pressure applications). Provide information on what will be provided. 13) Approved. During the December 23, 1997 equipment inspection you indicated that an additional hand sink would be provided on the kitchen wall northeast of the cold. unit (19). Revised plans showing new locations for the main bar handsinks were also provided. The revised locations of the bar handsinks and the location of the additional kitchen handsink were approved. 14) Be advised that all handsinks must be provided with hot and cold running water under pressure through a mixing valve, single service hand towels from a dispenser, and soap. 15) As discussed during the December 23, 1997 ' equipment inspection:. the vegetable sink (15) and beverage station (14) require indirect drainage to sewer; the beer tap stations in the main bar will be drained indirectly to floor sinks in the ice machine room and utility room; and the walk-in cooler (1) and walk-in freezer (10) will drain indirect to floor drains outside the boxes. Submit information on the drainage of the dishmachine (11), and 3-compartment sink (12). 16) Be advised, floor drains provided inside walk-in refrigerators must drain through an air gapped drain .line and to a floor drain/sink outside the cooler box. Floor drains that directly drain to sewer inside walk-in refrigeration units are not approved and require modification or removal. Provide information on.which walk-in cooler(s) (kitchen and/or bar) have floor drains inside of them and whether these drains are air -gapped or not. 17) Acknowledged. Be advised, floor sinks must not be installed under equipment or cabinetry where they cannot be cleaned. 23) Flcors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the kitchen, storage rooms, janitor's closet, restrooms, waitress station, serving area, bar, dishwashing areas, walk-ins, and all food prep areas must be of an approved material that is smooth, durable, easily cleanable, and nonabsorbent. Trunk's Bar & Grill December 29, 1997 Page 5 a) Submit information on the floor, wall, and ceiling materials and finishes to be used: in the 2nd floor .liquor storage area. c) All floor/wall junctures and stationary equipment floor junctures in the kitchen, storage rooms, janitor's closet, restroom, waitress station, serving area, bar, dishwashing areas, walk -iris, and all food prep areas must be provided with approved concave coving. Be acvised, coving adhesive is not approved by itself, 4" inch rubber cove base sealed on its top and bottom edges is the minimum requirement. d) In the dishwashing area portions of the floor tiling are cracked around the sunken areas below the general floor grade. The current finishes of these areas are unacceptable. These areas must be finished to be smooth, durable, easily cleanable, and nonabsorbent. Submit information on what will be done in these areas. 25) Solid metal shelving in the walk-in cooler and freezer is not approved, unless NSF approved for use in walk-ins. Wooden shelves, pallets, or any wooden interior finishes are not permitted in walk-in coolers or freezers. Metal shelves in the walk-in cooler and freezer must be of an approved metal wire construction. Submit information/specification sheets on all storage shelving to be provided in kitchen areas, storage rooms, and the walk-in cooler/freezers. 26) Acknowledged. 27) Approved. 28) Acknowledged. The plans are not approved at this time. Once items # 1, 2, 6, 8, 10, 11, 12, 15, 16, 23(a',d), and 25 have been submitted in writing, the plans will be reviewed for final approval. After the last item is resubmitted, the department will review the plans and resubmittals within 10 days. Be advised that Colorado Revised Statutes (1989) 12-44-206 require plans and specifications be submitted to the local health department and approved prior to beginning construction. Trunk's Bar & Grill December 29, 1997 Page 6 Please feel free to contact this department if questions arise, or if I can be of further service at 498-6775. Sincerely, g�W seoh Comello, R.E.H.S. vironmentalHealth Specialist cc: L,4<ort Collins Building Department