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HomeMy WebLinkAbout1005 S Lemay Ave - Correspondence/Health Department - 12/18/2007• FED TO EXCELLENCE December 18, 2007 DEPARTMENT OF HEALTH AND ENVIRONMENT Hynds Brothers, Inc. dba Jimmy Johns Gourmet Sandwiches 133 S. College Avenue Fort Collins, CO 80524 1525 Blue Spruce Drive Fort Collins, Colorado 80524-2004 General Health (970) 498-6700 Environmental Health (970) 498-6775 Fax (970) 498-6772 DEC 19 2007 D Dear Mr. Hynds, The plans and specifications submitted for the construction of Jimmy John's Gourmet Sandwiches to be located at 1005 S. Lemay Avenue 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 prior to approval of the submitted plans. The plans are approved at this time. 1. The menu submitted is acknowledged. 2. Please submit information on proposed food handling procedures for the following: a) Policies used to restrict or exclude food workers who are ill. Controls used to manage workers that return to work after being ill. b), Policies used to restrict and manage workers that have cuts or sores on their hands and arms. c) Policies/procedures to minimize bare hand contact with ready to eat foods. 3. Please be advised 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 such as NSF, ETL Sanitation, UL Sanitation, or BISSC Certified. Custom made and used equipment cannot be approved until it is visually inspected. 4. The refrigeration equipment in the establishment is acknowledged to consist of two sandwich prep coolers and one walk in cooler. It is also acknowledged that no potentially hazardous foods will be held hot. 5. Please be advised heavy floor mounted equipment such as the prep coolers must be mounted on casters to allow for mobility and easy cleaning of the equipment, surrounding surfaces and adjoining equipment. Heavy counter mounted equipment such as soft drink, ice, tea, juice, and coffee dispensers which can not be easily moved for cleaning must be installed on four inch sanitary legs or neatly sealed to counters to facilitate cleaning. 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. Ice used for beverages must be stored in an approved indirectly drained ice bin. 7. Please be advised a approved smooth, easily cleanable, non -absorbent, enclosure must be provided between the top of the walk-ins and the finished ceilings if this area is 24 inches or less. 8. Please be advised pallets, dunnage racks, shelves and other floor racking systems must be installed in a manner that will not inhibit or prevent easy cleaning of floors and surrounding surfaces. Storage shelves located in all food preparation areas, storage areas and walk-ins must be situated at least six inches off the floor. Metal shelves in the walk-in coolers and freezers must be of an approved metal wire construction. Soft drink carbonators must be provided with six inch legs to permit easy cleaning. 9. 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 and cabinets can be easily cleaned-, or b) Neatly sealed to adjoining walls, equipment, cabinets or counters. 10. This operation is not approved for any type of grease cooking. 11. Restrooms must be provided with mechanical exhaust ventilation to the outside. 12. It is acknowledged that a stainless steel food preparation sink with one 18 inch drain board will be provided and will be indirectly drained to the floor sink below. 13. Please be advised the 3-compartment warewashing sink tubs must be large enough to accommodate all equipment used in food preparation and storage. Drain boards must be self -draining and at least 24" in length in establishments using single service utensils. It is acknowledged that the 3-compartment sink has basin sizes 18"x21"xl2" with two 24" drain boards on each side. Also, this sink will be indirectly drained to the floor sink below. P 25 N 14. It is acknowledged that no garbage disposal will be attached to any sink. 15. Hand washing 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 washing sinks are approved. Please be advised all hand washing.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. 16. It is acknowledged that a curbed mop sink will be provided in back kitchen area. Please be advised the mop sink must be provided with hot and cold running water Mop and broom hangers and storage shelves must be provided at the mop sink to properly hang and air dry mops and to properly store cleaning supplies. 17. The seating capacity is noted to be 48. 18. Restroom fixtures are based on the requirements of the Uniform Plumbing Code. Since the total seating capacity of the establishment is 48, the following restroom fixtures are approved: men's room: 1 toilet and 1 sink. Women's room: I toilet and 1 sink. 19. The Universal Rheem water heater, model G50-98, which provides 96,000 BTU is approved. 20. The plumbing schedule indicating all floor drains and floor sinks is acknowledged. 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. 21. Please be advised all drains from equipment such as the ware washing sink, food preparation sink, ice machine, ice bins, drink dispenser, drink overflow drains, refrigeration/freezer units not provided with evaporation pans, walk-in fan units, proofers, water heaters, and cold tables holding ice must be directed to a floor drain or floor sink and be properly air gapped. Submit information on the drainage of the walk-in cooler and freezer. 22. Please be advised approved, properly installed, backflow devices must be provided on all submerged inlets, hose reels, hose bibs, rinse hoses that do not have an air gap, the combie oven, the rack oven, the proofer, soft drink carbonators, and coffee/tea dispensers. Backflow devices on water lines subject to back pressure or continuous pressure must be equipped with backflow preventers that are designed for continuous pressure. �0F5 I 23. Please indicate if chemical -dispensing towers will be provided. If so, indicate where they will be located and how they will be plumbed. 24. Please be advised all plumbing, gas, lines, electrical conduit and other service utility lines must be located behind walls, above finished ceilings or below floors in finished rooms and areas. Exposed water pipes, sewer lines, gas lines or electrical conduit running along the surface of the walls, ceiling or floors are not approved. All drain lines, water lines, gas lines and electrical conduit running along the walls in finished rooms must be boxed in or completely concealed along the wall to facilitate easy cleaning. 25. Please be advised at least 50 foot candles of light are required on all working surfaces and 20 foot candles on all other surfaces in all kitchen, preparation areas, storage areas, service counters, restrooms, ware washing areas and mop sink. At least 10 foot-candles of light is required on all areas of the walk-in coolers and freezers. All lights in the above areas except, restrooms and mop sink must be shielded in an approved manner. All light inside equipment must also be shielded. 26. Please be advised foods, cups, plates and tableware must be adequately protected from customer contamination, such as coughing, sneezing and handling. It is acknowledged that a sneeze guard will be provided at the front counter area. 27. To help prevent insect and rodent entry into the building 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. Weather stripping, threshold and/or broom sweeps must be installed on all outside doors to eliminate gaps to the outside. All exit and restroom doors must be fitted with self -closures. 28. Please be advised floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces, located within all kitchen and food preparation areas, storage areas, mop closet, restrooms, serving area, ware washing area and walk- ins must be of an approved material that is'smooth, non -absorbent, easily cleanable and durable. All paints used on the walls and ceilings must be washable, without removing the paint when cleaned. A light colored high gloss paint is recommended. The ceiling in the kitchen area is noted. as exposed on sheet A-1 of the plans. The ceiling must be a drop ceiling with smooth washable tiles or painted smooth. Ductwork cannot be exposed. 29.'All floor/wall junctures and stationary equipment floor junctures in the above listed areas must be provided with approved concave coving. It is acknowledged that ceramic tile floors and base cove will be provided. Please be advised, top set of ceramic tile base is not allowed. F 4 OF— \T 30. The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material such as concrete or machine laid asphalt. 31. Toxic materials and surplus cleaning supplies must be stored away from food operations, food storage, and utensil washing facilities. 32. Provide an approved area for the storage of employee's personal items, such as: coats, clothing, etc. 33. Be advised that the following items are required in each department of the establishment. ■ Food product thermometers (0 to 220°F) • Food handlers gloves and finger cots ■ Approved sanitizer ■ Test kits for the sanitizer In addition to the $75 plan review application fee paid at the time the plans were submitted for review, a review fee is assessed for the actual review time. The review fee is assessed at a rate of $40 per hour. Currently review cost for this project is $ . Please be advised, before the department can give any approval for operation all plan review fees must be must be paid. The plan review billing invoices for this project are attached. Items # 2, 21, and 23 can be submitted either in written form or as an addendum to the plans submitted. The written plans are approved at this time. Be advised approval of plans, including the above modifications does not constitute acceptance of the completed structures. Inspections 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. Please feel free to contact this department if questions arise, or if I can be of further service at 498-6781. Respectfully, renmfer Sturgeon cc: Fort Collins Building Department Joey Hardy Heath Construction PO Drawer H Fort Collins, CO 80524 �SoF�