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Home My WebLink About802 W Drake Rd - Correspondence/Health Department - 09/11/1998• FCOMM7ITTEDTOELLENCE tea= wes-y FYULLe vva'd September 11, 1998 Greg Fisher 3115 Clyde St. Ft. Collins, CO 80524 Dear Mr. Fisher, DEPARTMENT OF HEALTH AND ENVIRONMENT 1525 Blue Spruce Drive Fort Collins, Colorado, 80524-2004 General Health (970) 498-6700 17 1998 Environmental Health (970) 498-6775 Fax (970) 498-6772 The plans and specifications submitted for the addition of the Home Meal Replacement Center at Steeles Market Centre located at Lot 5, Building J and N, Centre for Advanced Technology, 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 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 approved at this time. 1) All food service equipment must be NSF (National Sanitation Foundation) approved or its equivalent. Custom made equipment and used equipment cannot be approved until it is visually inspected. The following used equipment can not be approved until visually inspected. a) D42 Microwave k) HM27 Gas charbroiler b) HM9 3-door Freezer 1) HM29 2-door Reach in cooler c) HM11 60 Quart mixer m) HM33 Fryer d) HM16 2-door Reach in cooler n) HM34 Electric melter e) HM19 Randell Sandwich table o) HM35 Griddle f) HM21 Convection steamer p) HM36 8001b. Ice machine g) HM22 A&B 40 Quart steam jacketed kettles q) HM40 Microwave i) HM24 Double stack convection oven j) HM26 4 Burner range 2) Please submit a proposed deli menu and a proposed menu for the Home Meal Replacement Centre so that working refrigeration (ie. make table coolers for sandwich prep. etc.) can be evaluated for the deli and Home Meal Replacement Centre. sufficient conveniently located refrigeration facilities must be provided to assure the maintenance of potentially hazardous foods at the required temperatures during storage and preparation. L. ci G P�' Q 3) All gas equipment (e.g.: HM27 Gas Charbroiler, etc.) must be installed in such a way as to permit easy cleaning around this equipment. It is recommended that gas lines be long enough to allow the equipment to be pulled far away from the wall for cleaning or to install pop -off valves on the gas lines to allow the equipment to be completely disconnected from the gas lines and the wall. Heavy equipment should also be mounted on casters to allow for easy mobility. 4) Be advised that no appurtenances, such as syrup lines, carbonators, drop -in cold plates, drain lines or bottle holders are permitted in potable ice bins or ice machines or any unit used to store potable ice. 5) Be advised a properly installed backflow preventor with an intermediate atmospheric vent must be installed on the water lines to the soft drink carbonators. 6) The Home Meal Replacement Centre kitchen exhaust hoods must be NSF (National Sanitation Foundation) approved or its equivalent; must be constructed of stainless steel, must overhang all cooking equipment not Iess than 6 inches beyond the edge of the cooking equipment oil all open sides. Makeup air must be filtered, tempered during winter months (when exhaust exceeds 2500 cfm), and mechanically introduced into the establishment at a volume equal to or greater than what exhausted; must be distributed through several registers so as not to short circuit exhaust sysis being tems. The kitchen exhaust hood switch must be interlocked with the make up air system. The ventilation system is approved at this time. 7) Restroom fixtures are based upon the requirements of the Uniform Plumbing Code. The total seating capacity of the establishment is 120. The following restroom fixtures are approved: men's room: 2 water closets, 1 sink and 1 urinal. Women's room: 3 water closets and 1 sink. 8) The following water heaters are approved: WH-1, 2, and 3 A.O. Smith, model BTC-365 WH-5 A.O. Smith, model EUF-20 WH-4, 6, and 7 A.O. Smith, model ELJF-6 The second WH-3 A.O. Smith, model BTC-365 located above the produce cooler to supply the fixtures located in the Home Meal Replacement Centre is approved. 9) 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. 10) 'An approved stainless steel vegetable sink with a minimum of one 18 inch drain board must be provided in the Home Meal Replacement Centre. Be advised, this sink must be indirectly drained to the sewer. Please submit information indicating the location of this sink. 11) 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. 12) the deletion of the trench drains from the deli walk-in, dairy cooler, produce cooler and meat cooler is acknowledged. Fz9 Gei AQ-fl--16 /�W /_�_ .3 13) 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 that they are flush with the finished floor. 14) Be advised 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. 15) Please indicate if chemical dispensing towers will be provided in the Home Meal Replacement Centre. If so please indicate where they will be located and how they will be plumbed. If provided dbemical towers should be supplied with their own water lines. 16) 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. 17) Be advised that all exit and restroom doors must be fitted with self -closures. 18) 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. 19) Be advised, 30 foot candles of light are required on all working surfaces and 20 foot-candles of light on all other surfaces and equipment in the kitchen, storage areas, service counter, restrooms, utensil washing area and all food prep areas. All lights in the above areas, excluding the restrooms must be shielded in an approved manner. Be advised, all lights inside equipment must also be shielded. 20) Be advised 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. 21) Be advised all floor/wall junctures and stationary equipment floor junctures in the kitchen, storage rooms, restrooms, serving area, dishwashing areas, and all food prep areas must be provided with approved concave coving. 22) Be advised that the lowest shelf of all storage shelves located in all kitchen areas and storage rooms must be situated at least six inches up off the floor. 23) Toxic materials and surplus cleaning items must be stored away from food operations, food storage and utensil washing facilities. 24) Provide an approved area for the proper storage of employee's personal items, such as: coats, clothing, etc. 25) 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 . FO a The above items (# 2,10,15) can be submitted either in written form or as an addendum to the plg 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. Please notify the department at least 48 hours prior to your opening date so that a final acceptance inspection can be performed. This department's written approval and the receipt of a completed state food service license application and applicable fees is necessary prior to opening. 6775. Please feel free to contact this department if questions arise, or if I can be of further service at 498- Sincerely, Paul R. Rees Environmental Health Specialist pr cc: Fort Collins Building Department Steve Ferguson 200 W. Foothills Pkwy. Ft. Collins, CO 80526