HomeMy WebLinkAbout222 Linden St - Correspondence/Health Department - 01/11/2007LARIMER DEPARTMENT OF HEALTH AND ENVIRONMENT
COUNTY 1525 Blue Spruce Drive
01
Fort Collins, Colorado 80524-2004
General Health (970) 498-6700
Environmental Health (970) 498-6775
Fax (970) 498-6772
I10
ENUD
January 11, 2006 JAN 16 2007
Mr. Jeremy Kempter
Luscious Nectar
222 Linden St.
Fort Collins, CO 80524
Dear Mr. Kemptor, 13
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The plans and spe ' ications submitted for the construction of Luscious
Nectar to be located at 222 Linden St. in 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 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.
1) Please 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 are set up and used to monitor food
and equipment temperatures.
b) The submitted plans indicate that meats, cheeses, breakfast
burritos and juices will be cooked in advance and will therefore
require cooling. Please submit information detailing proposed
procedures/methods and equipment used to quickly cool above
listed foods.
c) The submitted plans indicate that the breakfast burritos and soups
will be reheated in single bin food warmer and commercial soup
warmer. The only equipment listed on the equipment schedule
(#11 Soup Warmer and #13 Steam Table) are approved only for
hot holding foods and are not listed as rethermalization equipment.
Submit make, model number, and specification sheets for
equipment approved for use in rethermalization of foods. The use
of hot holding equipment and steam tables is not approved to
reheat foods.
d) Policies used to restrict or exclude food workers who are ill.
Controls used to manage workers that return to work after being ill.
e) Policies used to restrict and manage workers that have cuts or
sores on their hands and arms.
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