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Home My WebLink About200 W Foothills Pkwy - Correspondence/Plans Approval - 03/25/1999March 25, 1999 Wild Oats Markets Inc. d.b.a Alfalfa's Market 3375 Mitchell Lane Boulder, CO Dear Dave Arnold: DEPARTMENT OF HEALTH AND ENVIRONMENT APR 01 1999 1525 Blue Spruce Drive Fort Collins, Colorado, 80524-2004 General Health (970) 498-6700 Environmental Health (970) 498-6775 Fax (970) 498-6772 -- .The-p!ap-s=and:specifications-submitted_for:the.consrruction of Alfalfa's.Marketatr200-West-Foothills-P.arkway,,-Fort _CoUns_ M _ 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 Re ulations 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-areAPPROVED at this time. All plans must be approved prior to commencement of construction. Be advised a plan review fee of $30.00 per hour will be charged for time spent reviewing the plans. This fee must be paid before an opening inspection can be scheduled. This letter is also in response to the March 5, 1999 plan review letter and the March 18, 1999 office conference with contractor. 1) Resubmitted plans indicate that Alfalfa's food safety manual is currently being modified to comply with the revised Colorado food code of 1999. The following is recommended to be modified in you're food safety manual: a) The "danger zone" is 41 degrees F to 140 degrees F. b) Foods must be cooled from 140 degrees F to 70 degrees in two hours or less then from 70 degrees to 41 degrees in 4 hours or less. Cool foods in shallow metal containers in walk-in cooler or in a properly designed ice bath. c) Food workers must minimize bare hand contact of ready to eat foods using utensils, tongs, deli tissue, or food handler gloves. 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 equipment and used equipment cannot be approved until it is visually inspected. The Baker's Aid Pizza Cookery item N FS37 is NOT approved due to lack of ANSI or NSF approval. Submit information on this i0ue- 4) APPROVED 5) APPROVED 6) APPROVED 12)— --All-equipment,-cabinets,-ard-counters.that.are7not-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; or c) be mounted on approved casters. Hard to clean areas, spaces or gaps are not approved. Resubmitted plans indicate that all gaps will be properly closed of to provide easy cleaning. APPROVED 14) -The kitchen exhaust hood must be of commercial design, that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program or equivalent; must be constructed of stainless steel when located over grease cooking equipment; must overhang all food service equipment which produce grease vapors, steam, smoke, etc. not less than 6 inches beyond the edge of the cooking surface on all open sides. Resubmitted plans indicate that grease hood KEH-i will exhaust 4,000 cfm listed by UL and KEH-2 will exhaust 3015cfm listed by UL. APPROVED Plans indicate that 20% of the makeup air provided through RTU 1, RTU 2, RTU 3 will be outside air in addition to SF-1 3,000 cfm and SF-2 2,100cfm 100% outside air. Total of 9,420 cfm of outside air will be provided. APPROVED The kitchen exhaust hood switch must be interlocked with the make up air system, All hoods must be capable of passing a smoke test conducted by the department before approval for use can be given. Please submit a copy of the final air balance report to this department for review. The ventilation system is AP,PROVED_atthis:time. 03/26/1999 12:48 970-498-6772 LARIMER CNTY HEALTH PAGE 63 Alfalfa's plan review page 2 17) Resubmitted plans indicate that NO gmbage disposal will be installed on sinks. 18) Handsinh locations are APPROVED at this time. 22) A commercial water heater that can achieve a minimum recovery rate of 390 gallons/hour if gas, or 325 gallons/hour if electric, or has a 43,000 BTU rating or has a 80 KW (kilowatt) rating is required The proposed State model number SI3F100-40ONE with a 370 g/h and 399,000 BTU rating is NOT approve 0*@ he water heater. 23) All drain lines from equipment such as: 3-compartment warewashing sinks food preparation sinks, dishmachines. ice machines, ice bats, drink dispensers, drink overflow drains, refrigeration/freezer units not provided with evaporation pans, steam kettles, walk-in corn;iressors, water heaters and cold tables holding ice must be directed to a floor drain or floor sink and be properly air gapped. Phms indicate that 3-compartment warewashing sinks are directly drained to the sewer 3- compartm, xit sinks trust be indirectly drained to a floor sank Resubmitted plans indicate that all utmil and food/vegetable sinks will be drained to a floor sink, APPROVED Submit a final copy a- 24) 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. 25) Resubmitted plans indicate that a chemical dispensing tower will be installed in the mop closet. A separate water line must be provided for the tower. 30) Be advised, 50 foot candles of light are required on all working surfaces and 20 foot-candles of light on all other surfaces and equipment in the deli, storage auras, service taunter, wait station, restmins, bar, utensil washing area, custodial closet, and all food prep areas. At least 10 four candles of light [oust be provided in all areas of the walk-in cooler and freezer. All lights in the above areas, excluding the resuooms and custodial closet, must be shielded in an approved manner. Be advised, all lights inside equipment must also be shielded. Be advised a single light inside the wails-in(s) may not be adequate to provide the required lighting. Please submit info nnarkrn;)nti eti. 31) Be advised, foods, cups, plates and tableware at the service line must be adequately protected fromcustomer sneeze and cough. 32) Customer dispensed bulk foods (e.g.: herbs and seasonings) must. be dispensed from containers equipped with self -closing lids that remain closed when not in use. Bulk food containers must be equipped with tethered utensil. Submit information on what 36) Floors, walls, ceilings, counter (ops, storage shelves, cabinets and all work surfaces located within the deli, storage rooms, custodial closet, restrooms, wait station, serving area, dishwashing areas, walk-ins, and all food prep areas must be of an approved material that is smooth, easily cleanable, nonabsorbent and durable. Plans indicate that the deli walk-in cooler, meat cooler, fab cooler, and deli dry storage room floors are to be finished with sealed concrete. Sealed concrete is NOT approved in the above areas. Commercial grade, light in color, smooth flooring is required , prep ik-in st be Resubrniard plans indicate that FRP walling will be installed in the dishroom and behind 3-compartment/vegetable sinks in the meat and produce department_ APPROVED 37) All paints used on the walls and ceilings mast be washable, without removing the paint when cleaned. A light colored high gloss pains is recommended. 38) All floorlwall junctures and stationary equipment floor junctures in the kitchen, storage rooms, custodial closet, restroom, wait station, serving area, dishwashing areas, walk-ins, and all food prep areas must be provided with approved concave roving. ' 39) 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 2.20 P) b) food grade plastic gloves and/or finger tort c) approved sa titizec . d) test strips for the sanitizes e3/26/1999 12:48 970-498-6772 LARIMER CNTY HEALTH PAGE 04 Alfalfa's plan review . page 3 40) 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 will be scheduled. 41) Careful implementation of a plan to avoid craw contamination of the Steel's Bakery areas must be observed during the remodeling project. Failure to properly provide protection from dust, fumes, vapors and other hazards could result in the temporary closure of the bakery activities. The written plans submitted are P at this time. Please submit information on items 2,22,23,30,32. 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 licensutx of this establishment. If construction is not commenced within 120 days, any approval of the plans will be mill and void and plans will have be resubmitted along with a $75.W plan review fee for a second review. Please notify the department at least 48 hours prior to your opening date so that a final acceptance inspection can be performed. 'his department's written approval and the receipt of a completed state food service license appication and applicable fees is necessary prior to opening. Please feel free to contact this department if tiuntions arise, or if I can be of further service at 498.6775. S' omas I Cronzales Environmental Health Specialist 11 cc: Fort Collins Building Department , Dave Arnold, 1300 West Midway Blvd. Suite B Broomfield, CO 80020