HomeMy WebLinkAbout4733 S Timberline Rd - Correspondence - 08/06/2001Mr. Bill Lesnansky
5675 S. Waco Ct.
Centennial, CO 80015
DEPARTMENT OF HEALTH AND ENVIRONMENT
s. Tinamur-le RA>
1525 Blue Spruce Drive
Fort Collins, Colorado, 80524-2004
General Health (970) 498-6700
Environmental Health (970) 498-6775
Fax (970) 498-6772
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Re: Blimpie Subs and Salads — 4733 �, #103, Ft. Collins, CO
Dear Mr. Lesnansky,
This department has reviewed the plans and specifications submitted for the construction of Blimpie
Subs and Salads located at 4733 Timberwood, #103, Ft. Collins, Colorado 80528. The following are
construction advisements or items that were not clearly specified in the plans to be in compliance with the
Colorado Retail Food Establishment Rules and Regulations. Information regarding revisions of these items to
be in compliance with the above regulations must be resubmitted to this department. After this department
approves plans and any necessary resubmittals, the health department hold on the building permit will be
released. All plans must be approved prior to commencement of construction. The plans are approved at
this fiinte. Piease�be advised; a plan review fee of�0.00 per hour will be charged for time spent reviewing
the plans. This fee must be paid before an opening inspection can be scheduled.
PLEASE NOTE: This letter contains important information and advisements for the construction of the
establishment. Contractors and/or establishment owners are responsible for items noted in this letter. Please
be sure to share this letter with all involved parties, especially the superintendent at the construction site. If
there are any questions regarding information in this letter or anything else related to the construction and
operation of the establishment, please call me at (970) 498-6782.
The following items were noted at the time of the plan review:
1. Please be advised that a menu review must be conducted with the operator or chef before the time
of opening. The review will include any Hazard Analysis Critical Control Point (HACCP)
Plan/Food Handling procedures or policies that pertain to 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) Policies/procedures to minimize the handling of ready to eat foods.
2. 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 and used equipment cannot be approved until it is visually inspected.
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3. The refrigeration in the establishment is limited. Sufficient conveniently located refrigeration
facilities must be provided to assure the maintenance of potentially hazardous foods below 41 OF
during storage, display, and preparation. If this department finds that the refrigeration currently
provided is not adequate, more will be required.
4. Heavy floor mounted equipment (e.g.: the sandwich unit, the meat case, the refrigerator, freezer)
must be mounted on casters to allow for mobility and easy cleaning. Submit information on how
this equipment will be installed. Be advised heavy counter mounted equipment which can not be
easily moved for cleaning must be installed on four inch sanitary legs or properly and neatly sealed
to counters to help facilitate easy cleaning.
5. All gas equipment must be installed in such a way as to permit easy cleaning around this
equipment. Gas lines must be long enough for equipment to be pulled out away from the walls to
allow cleaning or quick disconnects must be provided on the gas lines to allow the equipment to be
completely disconnected and pulled away from the wall.
6. Please be advised that no appurtenances, such as syrup lines, carbonators, drop -in cold plates,
drain lines or drained bottle holders are permitted in potable ice bins or any unit used to store
potable ice.
7. Please be advised an approved indirectly drained ice bin must be provided for potable ice
8. Please be advised soft drink carbonators installed on the floor must be provided with six inch legs;
if installed in a cabinet four inch legs must be provided to permit easy cleaning.
9. Please be advised pallets, dunnage racks, and other floor racking must be installed in a manner that
will not inhibit or prevent floors from being easily accessible for cleaning.
10. Please be advised that the lowest shelf of all storage shelves located in all areas of the kitchen and
storage rooms must be situated at least six inches off the floor.
11. Hard to clean spaces or gaps around equipment, counters, utilities and plumbing must be
eliminated to provide for easy cleaning. All equipment, cabinets or counters that are not mounted
on casters or are not easily moveable must be:
a) Spaced in accordance with Section 4-302 A and C of the Rules and Regulations so the
surfaces of the floors, walls, and exterior surfaces of equipment can be easily cleaned;
or
b) Neatly sealed to adjoining walls, equipment, cabinets, or counters.
12. This operation is not approved for any type of grease cooking.
13. Restrooms must be provided with mechanical exhaust ventilation to the outside. Submit
information indicating if ventilation is provided and the CFM rating of the exhaust fans.
14. The ventilation system is not approved.
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15. An approved stainless steel food preparation sink with a minimum of one 18inch drain board must
be provided if fresh produce is prepared as part of a standard menu item. Be advised, this sink
must be indirectly drained to sewer. — It is acknowledged that a prep sink will be provided and
indirectly drained to a floor sink.
16. Please be advised, the 3-compartment ware washing sink tubs must be large enough to submerge
all equipment used in food preparation and storage. It is acknowledged that no pre -rinse hose will
be attached at any ware washing sinks.
17. Please be advised, drain boards must be self -draining and at least 24" in length in establishments
using single service utensils and 36" in length when multi -use dishes are used. Overhead racking
or shelves may be used to help meet drain board length requirements. — The submitted 18 inch
drainboards are not approved. Submit information regarding additional drainboard space.
18. It is acknowledged that no garbage disposal will be attached to any food preparation or ware
washing sink in the establishment.
19. Hand sinks must be easily accessible in all areas where food is prepared, served or where utensils
and equipment is washed. The present locations of the hand sinks are approved. Please be
advised, 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.
20. The mop sink must be provided with hot and cold running water. Provide mop and broom hangers
around the mop sink to properly hang and air dry mops.
21. The indoor/outdoor seating capacity of 54 and total square footage of 1499 in the establishment is
acknowledged.
22. Restroom fixtures are based on the requirements of the Uniform Plumbing code. Since the total
seating capacity of the establishment is 54, the following restroom fixtures are approved: men's
room: 1 water closet, 1 sink, 0 urinals. Women's room: 1 water closet and 1 sink.
23. A water heater that can achieve a minimum recovery rate of 58 gallons/hour if gas or 48
gallons/hour if electric, or has a 64,234 BTU rating or has a 11.7 KW (kilowatt) rating is required.
The A.O. Smith water heater designed to have a dual element, simultaneous operation with 12
KW(49 gallons/hour) is approved.
24. Please be advised all drains from equipment such as: 3-compartment ware washing sinks, food
preparation sinks, ice machines, ice bins, drink dispensers, drink overflow drains,
refrigeration/freezer units not provided with evaporation pans, water heaters, and cold tables
holding ice must be directed to a floor drain or floor sink and be properly air gapped.
25. Please be advised 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 they are flush with the
finished floor.
26. It is acknowledged that no chemical -dispensing towers will be provided.
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27. Please be advised, approved, properly installed, backflow device(s) must be provided on
submerged inlets, hose reels, steam tables, hose bibs and coffee/tea dispensers.
28. Please be advised an approved, properly installed, back flow preventor with an intermediate
atmospheric vent must be installed on the water lines to the soft drink carbonators.
29. It is acknowledged that no grease trap or interceptor will be provided.
30. All plumbing and electrical conduit are to be located behind walls or below floors. Exposed water
pipes, sewer lines, or electrical conduit running along the walls or floors are not approved.
31. All drain lines, water lines, and electrical conduit running along the wall must be boxed in or
completely concealed along the wall to facilitate easy cleaning. Exposed pipes, lines or conduit
along the floor are not approved.
32. Please be advised, 50 foot candles of light are required on all working surfaces and 20 foot candles
on all other surfaces in the kitchen, storage areas, service counter, soda stations, restrooms, utensil
washing area, custodial closet, and all food prep areas. All lights in the above areas must be
shielded in an approved manner. All light inside equipment must also be shielded.
33. Please be advised foods, cups, plates, and tableware must be adequately protected from customer
contamination, such as coughing, sneezing, and handling.
34. All outer openings including doors and windows must be kept closed or permanent screens or air
curtains must be installed on outer openings that will be left open periodically. All exit and
restroom doors must be fitted with self -closures.
35. Please 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.
36. Floors, walls, ceilings, counter tops, storage shelves, cabinets, and all work surfaces, located
within the kitchen, storage areas, custodial closet, restrooms, soda station, serving area, dish
washing areas, and all food prep areas must be of an approved material that is smooth, non -
absorbent, easily cleanable, and durable.
37. All paints used on the walls and ceilings must be washable, without removing the paint when
cleaned. Light colored high gloss paint is recommended.
38. All floor/wall junctures and stationary equipment floor junctures in the kitchen, storage rooms,
custodial closet, restroom, soda station, serving area, dish washing area, and all food prep areas
must be provided with approved concave coving. If quarry the coving is provided, it must be
installed flush with the finished floor.
39. The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent
material such as concrete or machine laid asphalt. Submit this information.
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40. Toxic materials and surplus cleaning supplies must be stored away from food operations, food
storage, and utensil washing facilities. Submit a proposed location.
41. Provide an approved area for the storage of employee's personal items, such as: coats, clothing,
etc. Submit a proposed location.
42. Please be advised that the following items are required in the establishment at the time of the
opening inspection and at all times 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
e) Copy of state sales tax license
The Larimer 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 can be scheduled.
The above items (# 4, 13, 17, 39, 40, 41) can be submitted either in written form or as an addendum to
the plans submitted. The written plans submitted are approved at this time. Be 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 department prior to approval for operation and licensure of the
establishment. Failure to follow the recommended changes may prevent or delay the licensure of this
establishment. If construction is not commenced within 120 days, any approval of the plans will be null and
void and plans will have to be resubmitted along with a $75.00 application fee and additional hourly fees for a
second review.
Please notify the departments at least 48 hours prior to your opening date so that a final acceptance
inspection can be performed.
This department's written approval is necessary prior to opening.
6775.
Please feel free to contact this department if questions arise, or if I can be of further assistance at 498-
Sincerely,
L4 �.
Lee Anne Kempton
Environmental Health Specialist
Cc: Fort Collins Building Department
Dohn Construction 2642 Midpoint Dr., Ft. Collins, CO 80025
*� 57047- 5