HomeMy WebLinkAbout217 S Mack St - Correspondence/Health Department - 05/07/1996DEPARTMENT 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
April 29, 1996
Carol J Carroll
1002 Akin
_ _Fort Collins, CO _80521._ _
Dear Ms. Carroll:
The plans and specifications submitted for the construction of Victorian Tea Catering, located at 217
S. Mack in Fort Collins, Colorado, have been reviewed by this department. The following items were not
c eTarTpecified 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.
1) a) Two specification sheets for 3-compartment sinks were submitted for approval. As the interior
of the oven allows for pan sizes much larger than the bowl sizes of the 4-compartment bar sink,
the larger 3-compartment sink, 1B, is required for approval of plans. This also necessitates use
of handsink 1C,
b) Please verify that these two pieces of equipment and the p.13 plan will be used.
2) The refrigeration in the kitchen is limited to one undercounter refrigerator. Sufficient conveniently
located refrigeration facilities must be providedoassure the maintenance of potentially hazardous food
at the required temperatures during storage and preparation. This small refrigerator limits your
operation to the discussed menu of tea sandwiches, scones with clotted cream, canned fruit, and dessert.
3) This operation is not approved for any type of grease cooking.
4) A commercial water heater that can achieve a minimum recovery rate of 42.6 gallonsthour if gas, or
35.5 gallons/hour if electric, or has a 47,314 BTU rating or has an 8.6 KW (kilowatt) rating is
required.
Submit make, model number and recovery rate of a proposed commercial water heater that meets the
above specifications.
5) 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.
6) Provide a deep basin mop sink for the purpose of filling mop buckets and cleaning in 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.
7) The menu does not indicate other than rare vegetable preparation. A food preparation sink will not be
required at this time.
8) 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.
9) Since the hand sink and the clean dish drainboard are 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.
10) All drain lines from equipment- such as dishwashing sinks arid. refrigeration units not provided with
evaporative pans) must be directed to a floor drain or floor sink and be properly air gapped. Submit.
information. on the locations of all floor drains. Submit. information on the drainage of the 3-
compartment sink and the undercounter refrigeration unit.
11) 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.
12) 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.
13) 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.
14) Be advised that all exit and restroom doors must be fitted with self -closures.
15) 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.
16) Be advised, 30 foot. candles of tight are required o-n all working surfaces: a..0 20 vct-caiiuics of fight
on all other surfaces land equipment in the kitchen, utensil washing` area, janitor's closet, and all food
prep areas. All lights in the above areas, excluding the restrooms and janitors closet, must be shielded
in an approved manner. Be advised, all lights inside equipment must also be shielded.
17) Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the
kitchen, storage rooms, janitor's closet, dishwashing areas, and all food prep. areas must be of an
approved material that is smooth, easily cleanable, nonabsorbent and of a light color.
18) Submit information on the finishes to be used:
a) for walls.
b) for ceiling.
19) 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.
. _ , P
20) All floor/wall junctures and stationary equipment floor junctures in the kitchen, storage rooms,janitor's
closet, dishwashing areas, and all food prep areas must be provided with approved concave coving. .
Submit information on what coving will be provided.
21) 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.
22) Be advised that the lowest shelf of ail storage shelves located in all kitchen areas, must be situated at
least six inches up off the floor.
23) The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent
material such as concrete or asphalt. Submit this information.
- 24; - -To�ic tr.aterials aa3-surplus cleaning itens must be stored-away fram food operations, fo"o`d'storage and
utensil washing facilities. Submit a proposed location.
25) Provide an approved area for the proper storage of employee's personal items, such as: coats, clothing,
etc. Submit a proposed location.
26) 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
c) approved sanitizer
d) test strips for the sanitizer
The plans are not approved at this time. Once items /ilb, 4, 9, 10, 18a, 18b, 20, 23, 24, and 25 have
been submitted in writing, the plans will be reviewed for final approval. Afrer 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
_ ___submitte_d to,the.,local_health department and,apprnve�i-prie*-r�_begin.^:ng_cons:nction. - - —
Please feel free to contact this department if questions arise, or if I can be of further service at 498-
b782, ext 2.
Sincerely,
����
Jean Ross
" Environmental Health Specialist
JR/td
cc: Fort Collins Building Deparunent
i