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HomeMy WebLinkAbout151 S College Ave - Correspondence/Health Department - 10/21/1991A Commilmen( To Progress 46r.4. G, 26�-bwdk t wA , BOARD OF HEALTH Kent N. Campbell, JD, Fort Collins IV-2AA1 47e4 President Pamela Howard, Loveland Vice President Kenneth W. Curtis, Jr., MD, MPH, Fort Collins Eldon Savage, PhD, MPH, Fort Collins Glenn W. Wellman, OD, MPH, Estes Park LARIMER COUNTY DEPARTMENT OF HEALTH AND ENVIRONMENT Adrienne LeBailly, MD, MPH, Director October 21, 1991 Mr. Jay Witlen 5242 McMurray Drive Fort Collins, CO 80525 Dear Mr. Witlen: 1525 Blue Spruce Drive Fort Collins, Colorado 80524 General Health 498-6700 Environmental Health 498-6775 The plans and specifications submitted for the construction of Jay's American Bistro, 151 South College Avenue, 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. All plans must be approved prior to commencement of construction. 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 item: K-5 ice machine K-55 fryer K-8 mixer K-59 waffle baker K-15 reach -in refrigerator K-60 sandwich unit K-34 dishmachine K-94 undercounter refrigerator K-17 shelving K-63 hot food well K-47 Refrigerated drawer base K-64 undercounter freezer K-48 pizza oven K-67 shelving K-89 glass washer K-68 refrigerated base K-49 broiler K-73 ice cream freezer K-50 range K-74 bun warmer K-51 hot plate K-83 ice chest K-53 range K-95 bottle cooler K-54 salamander 2. Please specify whether the charbroiler is a lava rock type or radiant type of charbro i 1 er. BOARD OF COUNTY COMMISSIONERS Courtlyn W. Hotchkiss M. J. 'Moe' Mekelburg Daryle W. Klassen District I District 11 District III Mr. Jay Witlen October 21, 1991 Page 2 3. Be advised, the refrigeration in the establishment is limited. Sufficient conveniently located refrigeration facilities must be provided to assure the maintenance of potentially hazardous food at the required temperatures during storage and preparation. If additional refrigeration is deemed necessary then additional refrigeration will be required. 4. All gas equipment (e.g.; broiler, range, fryer, etc.) must be installed in such a way as to permit easy cleaning around this equipment. It is recommended that gas lines be long enough to allow the equipment to be pulled far away from the wall for cleaning or to install pop -off valves on the gas lines to allow the equipment to be completely disconnected from the gas lines and the wall. Note how this gas equipment will be installed. 5. Submit size dimensions (length x height x depth) of all -equipment which will be located below the grease hood to include broiler, range's, salamander and fryer. 6. 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. 7. Provide a ventilation schedule indicating make up air and exhaust capacities (CFM rating) of the establishment. Detail the size (length & width), type and material proposed in the construction of all hoods and similar ventilation equipment. Submit shop drawings of all hoods to be installed. The kitchen exhaust hood must be NSF (National Sanitation Foundation) approved or its equivalent; must be constructed of stainless steel when located over grease cooking equipment; must overhang all food service equipment which produce grease vapors, steam, fumes, smoke, etc. not less than 6 inches beyond the edge of the cooking surface on all open sides. Please provide locations of all make up air registers along with CFM ratings found in the establishment. _Make up air must be filtered;-tempered-(dur--ing winter months) and mechanically introduced into the establishment at a volume equal to or greater than what is being exhausted; must be distributed through several registers to establish necessary air patterns so as not to short circuit exhaust systems; the kitchen should be under a slight negative pressure so that make up air can be exhausted through the kitchen exhaust system after it moves from the dining area into the kitchen. The kitchen exhaust hood switch must be interlocked with the make up air system. All above information must be provided in written form with or 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. The ventilation system is not approved at this time. Jay Witlen October 21, 1991 Page 3 Be advised, the pizza oven may require a ventilation hood, based on size and BTU rating. Submit information on pizza oven under #1 of this letter. 8. A steam hood is required over the hot temperature dishmachine and must be considered in the entire ventilation system. Submit make, model number and type of hood to be installed. Submit the exhaust capacity of this hood. 9. Restrooms must be provided with mechanical ventilation to the outside air. Indicate if ventilation is provided and the CFM rating of the fan. 10. Since the total seating capacity of the establishment is 175, the following restroom fixtures will be required: men's room: 2 water closets, 1 sink and 2 urinals. Women's room: 2 water closets and 1 sink. 11. Submit make, model number and recovery rate of a proposed commercial water heater. 12. Submit the size dimensions of the 3-compartment sink basins including the width, length and depth. 13. 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. 14, The mop 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. 15. Be advised, an approved stainless steel vegetable sink with a minimum of one 18 inch drain board must be provided if fresh vegetables are prepared as part of a standard menu item. 16. Be advised, hand sinks must be easily accessible in all rooms where food is prepared or utensils are washed. 17. Be advised that all hand sinks must be provided with hot and cold running water under pressure through a mixing valve; single service hand towels from a dispenser and soap. 3.8. All drain lines from equipment such as; ice machines, ice bins, drink dispensers, drink overflow drains, liquor gun overflow drains, refrigeration/freezer units, walk-in compressors and cold tables holding ice must be directed to a floor drain or floor sink and be properly air gapped. Note which equipment will require floor drains. Note the locations of all floor drains. 19. Be advised, floor sinks must not be installed under equipment where they cannot be cleaned. All floor sinks and floor drains must be installed so that they are flush with the finished floor. 20. Provide information noting the location and size of the grease trap. The grease trap must be installed in such a way as to permit easy cleaning around the equipment. 21. All plumbing and electrical conduit are to be installed within and behind walls or below floors. Exposed water pipes, sewer lines, or electrical conduit running along walls or floors are not approved. Jay Witlen October 21, 1991 Page 4 22. Be advised, all outer openings including doors and windows must be kept closed, or permanent screens must be installed on outer openings that will be left open periodically. 23. Be advised that all exit and restroom doors must be fitted with self -closures. 24. Be advised that a rubber strip or threshold must be installed on all outside doors to eliminate the gap between the floor and the door so as to prevent insect infestation. 25. 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 kitchen, storage areas, service counter, waitress station, restrooms, 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 and freezer. All lights in the above areas, excluding the restrooms and janitors closet, must be shielded in an approved manner. 26. Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the kitchen, storage rooms, mop room, restrooms, waitress station, serving area, bar, dishwashing areas, walk-ins, and all food prep areas must be of an approved material that is smooth, easily cleanable, nonabsorbent and of a light color. Submit information detailing the finishes of all floors, walls, ceilings, counter tops, cabinets, storage shelves and all work surfaces located in the above mentioned areas. Note the colors of all finishes. a. Submit information on the color of the paint to be used on F7, F8, F9 and F10. b. Submit samples of the floor tile of kitchen, bar, wait area, restrooms, prep area and janitor area for texture and color approval: 27. All paints used on the walls and ceilings must be: commercial grade; washable, without removing the paint when cleaned; light in color. An epoxy type paint or high gloss paint is recommended. 28. All floor/wall and stationary equipment floor junctures in the kitchen, storage rooms, mop room, restroom, waitress station, serving area, bar, dishwashing areas, walk-ins, and all food prep areas must be provided with approved concave coving. 29. All equipment, cabinets, and counters that are not easily moveable must be: a) spaced so that floors, walls, 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. 30. Be advised that the lowest shelf of all storage shelves located in all kitchen areas, storage rooms, and the walk-in(s) must be situated at least six inches up off the floor. 31. Be advised, 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 is 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. 11 Jay Witlen October;21, 1991 Page 5 32. An approved smooth, easily cleanable, non -absorbent, 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. Provide information on this. 33. The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material such as concrete or asphalt. Provide information on this. 34. Provide an approved area away from food operations, food storage and utensil washing facilities for the storage of toxic materials and surplus cleaning items. Submit a proposed location. 35. Provide an approved area for the proper storage of employee's personal items; coats, clothing, etc. It is understood that lockers will be provided. 36. Please be advised that the following items are required in the establishment at the time of the opening inspection and thereafter: a) stab food thermometer (00 to 220°F) b) food grade plastic gloves c) approved sanitizer d) test strips for your sanitizer The plans are not approved at this time. once items #1, 2, 4, 5, 7, 8, 9, 11, 12, 20, 26a, 26b, 32, 33, and 34 have been submitted in writing, the plans will be reviewed for final approval. be advised, your plans will not be reviewed until all of these items are resubmitted to this department. After the last item is resubmitted, this department will review the plans and resubmittals within 10 days. Be advised that Colorado Revised Statutes (1973) 12-44-206 require plans and specifications 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 498-6775. GR y c Fort Collins Building Department Sincerely, Gary R.'Rothbarth Sanitarian