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Home My WebLink About151 S College Ave - Correspondence/Health Department - 04/07/1999DEPARTMENT OF HEALTH AND ENVIRONMENT 1525 Blue Spruce Drive Fort Collins, Colorado, 80524-2004 General Health (970) 498-6700 Environmental Health (970) 498-6775 Fax (970) 498-6772 APR -1 2 1999 April 7, 1999 Ms. Hanh Do _ - — - - toLWza_.�- Mai's Vietnamese Cuisine ft-jfklgraG rl`�TUF-' e6jt-ST 533 Skyline Dr. 6-JL6,E-k-�5 &)tL4>( N6 Cof>F, Ft. Collins, CO 80521 Sec 'k-C•NO.6P Dear Ms. Do: The plans and specifications resubmitted for the construction of Mai's Vietnamese Cuisine located at 151 S. College Ave., Ft. 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 Colorado Retail Food Establishment Rules and Regulations. These items must be clearly specified in writing or be modified to be in compliance with the above regulations. The plans are approved at this time. Be advised a plan review fee of $30.00 per hour will be charged for time spent reviewing the plans. This fee must be paid before an opening inspection can be scheduled. 1) The submitted menu is acknowledged. 2)-_ Submit information on proposed_food handling -procedures for the.following areas . Please_include any - Hazard Analysis Critical Control Point (HACCP) Plan/Food Handling Procedure Manual that details the following: a) Protocols and/or systems that will be set up to monitor food temperatures. b) Proposed procedures/methods and equipment used to quickly cool foods. c) Proposed procedures/methods to rapidly reheat foods. d) Proposed procedures/methods to thaw frozen foods. e) Policies to restrict or exclude food workers who are ill or have infected cuts or sores. f) Menu items which contain raw or undercooked foods of animal origin and what method will be used to notify the consumer of the inherent danger in consuming these foods. g) Policies/procedures to reduce or eliminate the handling of ready to eat foods. h) Information detailing what foods will be dispensed in bulk and what equipment will be used to dispense these foods. i) Proposed catering menu and equipment used to transport foods and maintain proper temperatures. 3) All food service equipment must be of commercial design, that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program 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: The following equipment is acknowledged: a) #4 Charbroiler b) #3 Southbend 6-burner range c) General Meat slicer The following used equipment is not approved at this time due to lack of visual inspection: d) #2 Three Wok Burner e) #5 Reach -in freezer/refrigerator f) #8 3-compartment warewashing sink g) #9 Dishmachine 4) The refrigeration in the kitchen is limited to one upright 2-door, reach -in refrigerator. Sufficient conveniently located refrigeration facilities must be provided to assure the maintenance of potentially hazardous food at 41O F during storage and preparation. If at any time this department determines that foods are being held at inadequate temperatures additional refrigeration will be required. It is strongly recommended that a make table cooler be provided opposite the cook line to help ensure foods are easily accessible and maintained at proper temperatures. It is acknowledged that no additional refrigeration is to be provided at this time. 10) Be advised if ice is to he used for beverages, an approved indirectly drained ice bin must be provided. Provide information on the ice bin and drainage. 15) The grease burning charbroiler is acknowledged. 17) The kitchen exhaust hood must be of commercial design, that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program or equivalent; must be constructed of stainless steel when located over grease cooking equipment; must overhang all food service equipment which produce grease vapors, steam, smoke, etc. not less than 6 inches beyond the edge of the cooking surface on all open_ sides. The resubmitted plans indicate that the hood is exhausting 4,266 CFM of air and that is the only air exhausted from this establishment. Restrooms are separate and the exhaust is not calculated into this establishments total exhaust. Make -up -air is provided at a rate.of 4,889 CFM. The establishment has a positive air pressure of 623 CFM. Makeup air must be filtered, tempered during 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 slightly 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 as part of the shop drawings of the hoed and ventilation system. All hoods must be capable of passing a smoke test conducted by the department before approval for use can be given. All hoods, approved or not, must be visually inspected and approved in writing by this department prior to installation. The ventilation system is approved at this time. 20) The three compartment warewashing sink in the bar is acknowledged. 22) The hand sink in the bar is acknowledged. 26) Restroom fixtures are based upon the requirements of the Uniform Plumbing Code. Since the total _ seating capacity of the establishment is_85, the following restroom fixtures are approved: men's room: 2 water closets, 2 sinks and 4 urinals. Women's room: 2 water closets and 2 sinks. 43 Mas tku--,,-r USA pc(--Fr5Pal�- Z1 43 VromEr-> 27) A water heater that can achieve a minimum recovery rate of 226 gallons/hour if gas or 188 gallons/hour if electric, or has a 208,856 BTU rating or has a 46 KW (Kilowatt) rating is required. The Vanguard model // 6E765 75,500 BTU water heater is not approved. Please submit the make, model number and recovery rate of a proposed water heater that meets the above specifications. 32) Provide information noting the location and size of the grease trap/interceptor if one is required by the governing waste water authority. Thegrease trap/interceptor must be installed out of food preparation areas, and the top of the trap must be installed flush with the finished floor to permit easy cleaning around the equipment. 41) 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 (0 to 220 F) b) food grade plastic gloves and/or finger cots --- d) test strips for the sanitizer e) copy of state sales tax license 42) The Latimer County Department of Health and Environment must receive a completed Retail Food Establishment License Application, State Sales Tax License number, FEIN number, and all applicable fees before an opening inspection will be scheduled. ` • �' 1, The above item (# 2,27,32) can be submitted either in written form or as an addendum to the plans submitted. The written plans submifted are approved at this tune. $e advised approval of plans, including the above modifications, does not constitute acceptance of the completed structure. An inspection of the premises must be conducted by this deparunent prior to approval and licensure of the establishment. Failure to follow the recommended changes may prevent or delay the licensure of this establishment. Please notify the department at least 478 hours prior to your opening date so that a final acceptance inspection can be performed. This departments written approval is necessary prior to opening. Please free to contact this department if questions arise, or if I can be of further service a 498-6775 Sincerely, • �;�� Paul R. Rees Environmental Health Specialist cc: Fort Collins Building Department