HomeMy WebLinkAbout134 S College Ave - Correspondence/Health Department - 09/10/1996LARIMER
COUNTY
September 10, 1996
DEPARTMENT OF HEALTH AND ENVIRONMENT
1525 Blue Spruce Drive
Fort CollinsColorado, -04
(�(vn''("�IUI) Q GeneHealth
Health (970)0) 498 498-676700
Environmental Health (970) 498-6775
Fax (970) 498-6772
Mr. Keith Galeener
Crown Pub
134 South College
Fort Coll ins, _Colorado 80524—
Dear Keith:
The plans and specifications submitted for the construction of the bar addition in the basement of the
Crown Pub, 134 South College, 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 to 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 construction.
1) All food service equipment must be NSF (National Sanitation Foundation) approved or its equivalent.
Custom made equipment and used equipment cannot be approved until it is visually inspected. The
following equipment is not approved at this time due to lack of information and/or lack of NSF
approval. Submit make and model numbers and specification sheets on the following equipment:
a. #2 Krowne ice well
b. #3 Krowne 3-compartment sink
c. #5 Ice machine (Manitowac`600 not• found -listed in current NSF register)
2) The refrigeration in the bar is limited to the beer cooler, #1. Sufficient conveniently located
refrigeration facilities must be provided to assure the maintenance of potentially hazardous food at the
required temperatures during storage and preparation. Lack of additional refrigeration in this bar will
prohibit storage of potentially hazardous foods here.
3) 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.
4) This operation is not approved for any type of cooking.
5) Restroom fixtures are based upon the requirements of the Uniform Plumbing Code. The total seating
capacity of the establishment is 48 upstairs and 48 downstairs. The upstairs restrooms fulfill the
restroom requirements.
page 2
6) The hot water requirements cannot be calculated until it is known what hot water heater is provided
' and the size of the equipment operating off of the hot water heater.
a. Submit the make, model number,and the recovery rate of your present hot water heater.
b. Submit the size dimensions (length, width, and depth) of the 3-compartment sink basins of both
dishwashing sinks.
c. Submit the make and model number of the dishmachine.
7) Be advised that the 3-compartment sink tubs must be large enough to submerge all equipment and
utensils used in food preparation and food storage.
8) Provide a deep basin mop sink for the purpose of filling mop buckets and cleaning mops. This sink
must be provided with hot and cold running water. Provide mop hangers or hooks around the mop sink
to hang and air dry mops. Submit location of mopsink on this lower level.
9) Hand sinks must be easily accessible in all rooms where food is prepared or utensils are washed. The
hand sink located between the ice well and the beer cooler is approved. There is no indication of any
activity at the east end of the bar. Submit information of what, if any, food prep will take place along
this area of the bar.
10) 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.
11) Since the drainboard of the 3-comp sink, the ice well, and the handsink are all located so close together,
some type of physical divider must be installed between them to prevent cross contamination. Provide
information on what will be installed.
12) All drain lines from equipment such as: 3-compartment sinks, ice machines, ice bins, drink dispensers,
drink overflow drains, liquor gun overflow drains, and refrigeration units not equipped with evaporative
pans must be directed to a floor drain or floor sink and be properly air gapped.
13) Floor sinks must not be installed under equipment or cabinetry where they cannot be cleaned. All floor
sinks and floor drains must be installed so that they are flush with the finished floor.
—
14) �- � -Alfplumbing -and- electrical conduit -ace to be installed within and behind walls- of below floors.
Exposed water pipes, sewer lines, or electrical conduit running along walls or floors are not approved.
15) Be advised, 30 foot candles of light are required on all working surfaces and 20 foot-candles of light
on all other surfaces and equipment in the storage areas, service counter, waitress station, bar, utensil
washing area, janitor's closet, and all food prep areas. At least 10 foot candles of light must be
provided in all areas of the walk-in cooler. All lights in the above areas, excluding the janitor's closet,
must be shielded in an approved manner. Be advised, all lights inside equipment must also be shielded.
Provide a lighting plan.
16) Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the
storage rooms, janitor's closet, serving area, bar, dishwashing areas, walk-in, and all food prep areas
must be of an approved material that is smooth, easily cleanable, nonabsorbent and of a light color.
a. Submit information on wall finishes planned for the bar and the storage rooms.
page 3
f,
17) All paints used on the walls and ceilings must be: commercial grade; washable, without removing the
paint when cleaned; light in color. A high gloss paint is recommended.0
R) All floor/wall junctures and stationary equipment floor junctures in the storage rooms, janitor's closet,
serving area, bar, dishwashing areas, and walk-in must be provided with approved concave coving.
Submit information on what coving will be provided.
19) All equipment, cabinets, and counters that are not easily moveable must be: a) spaced so that floors,
wails, and exterior surfaces of equipment can be easily cleaned; or b) be sealed to adjoining walls,
equipment, cabinets, or counters. Hard to clean areas, spaces or gaps are not approved.
It is advisable to provide casters for the beer cooler, #1.
20) Be advised that the lowest shelf of all- storage shelves located in bar areas,_storage.rooms, and the walk-
in must be situated at least six inches up off the floor.
21) Solid metal shelving in the walk-in cooler are 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. Metal
shelves in the walk-in cooler must be of an approved metal wire construction.
22) An approved smooth, easily cleanable, nonabsorbent, light in color enclosure must be provided between
the top of the walk-in and the ceiling if this area is 24 inches or less. Submit this information.
23) Toxic materials and surplus cleaning items must be stored away from food operations, food storage and
utensil washing facilities. Submit a proposed location.
24) Provide an approved area for the proper storage of employee's personal items, such as: coats, clothing,
etc. Submit a proposed location.
The plans are not approved at this time. Once items #'s la,lb,lc,6a,6b,6c,8,9,11,15,18,22,23,and 24
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) i2-44-206 require plans aid be -
submitted to the local health department and approved prior to beginning construction.
Please feel free to contact this department if questions arise, or if I can be of further service at 498-
6782, ext. 2.
Sincerely,
�2a-n gavu"
Jean Ross
Environmental Health Specialist
cc: Fort Collins Building Department