HomeMy WebLinkAbout2451 S Taft Hill Rd - Correspondence/Health Department - 09/06/2006LARIMER DEPARTMENT OF HEALTH AND ENVIRONMENT
COUNTY 1525 Blue Spruce Drive
Fort Collins, Colorado 80524-2004
General Health (970) 498-6700
Environmental Health (970) 498-6775
Fax (970) 498-6772
September 6, 2006
Safeway, Inc
Safeway C-Store
6900 S. Yosemite Ave.
Englewood, CO 80112- Wo38q 5
To Whom it May Concern,
The plans and specificati s submitted for the construction of the Safeway Convenience
Store, to be located at 2451 S. Taft Hill Rd. 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. The menu for the proposed facility, submitted with the plans, indicated all food
will be prepackaged. Please be advised if the menu expands or is changed to
include produce handling, unpackaged foods, or foods that require preparation,
additional equipment will be required by the department and an additional review
may be necessary.
2. Hot water requirements based on submitted information indicate the facility will
require 32.5 gallons of hot water per hour and 7.9 kW. The specifications for the
proposed water heater indicate it will provide 49 gallons per hour and 12 kW, the
water heater is approved.
3. 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 setup and used to monitor food and
equipment temperatures.
b) Proposed procedures/methods to thaw frozen foods.
c) Policies used to restrict or exclude food workers who are ill. Controls used to
manage workers that return to work after being ill.
d) Policies used to restrict and manage workers that have cuts or sores on their
hands and arms.
e) Policies/procedures to minimize bare hand contact with ready to eat foods.
4. If bulk foods such as jerky or candy are to be dispensed provide specification as
to what equipment will be used to dispense these foods. Please be advised bulk
foods must be dispensed in accordance with 25-4-1301 CRS (copy attached). In
general, potentially hazardous foods such as seed sprouts and seafood can not
be bulk dispensed. Bulk food dispensers must have self closing lids. Dispensing
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utensils must be protected and tethered. Openings on bulk food bins must be at
least 30 inches up off the floor.
5. 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.
6. The refrigeration equipment in the operation is limited to merchandising display
coolers for prepackaged foods. No hot holding equipment is indicated at this
time. Please be advised if the menu expands or is changed to include produce
handling, unpackaged foods, foods that require preparation, or hot holding,
additional equipment will be required by the department.
7. Please be advised heavy floor mounted equipment such as reach -in coolers and
freezers 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 leas or neativ sealed to counters to facilitate cleanina.
8. 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.
9. 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, and storage areas 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.
10. 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.
11. Grocery display refrigeration units and display freezers located at the front of the
service areas must be neatly sealed in place to the floors, adjoining equipment
and to walls. Toe kicks or kick plates on these units must be removable in order
to facilitate cleaning the floors under them. Grocery display shelving units must
have easily removable toe kicks or kick plates to facilitate cleaning the floors
under them.
12. This operation is not approved for any type of cooking or hot holding of
potentially hazardous foods.
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13. The facility is not approved for any produce preparation or washing, if produce is
to be prepped in the future, an approved stainless steel food preparation sink
with a minimum of one 18 inch drain board must be provided. Be advised, this
sink must be indirectly drained to sewer.
14. 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". 18" drainboards and an
overhead .drying rack are approved for this facility only if; a similar sized sink with
24" drainboards will not fit, and the facility does not add menu items which
require extensive utensil or equipment washing.
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
location of the hand washing sink in the back work room and restroom is
approved. Please be advised addition of open foods requiring preparation, such
as hot dogs or nachos will require an additional handsink in the front service
area. 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. Please be advised all drains from equipment such as ware washing sinks, food
preparation sinks, dish machines, 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. Per discussion with Mark Schmidt on
9/11/06, the 3-compartment sink for this facility will be indirectly drained to a floor
sink located under the sink.
17. 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.
18. Please be advised approved, properly installed, backflow devices must be
provided on all submerged inlets, hose reels, dish machines, hose bibs, rinse
hoses that do not have an air gap, 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.
19. It is acknowledged that a grease trap is not to be installed for the facility, if one is
to be installed please provide information noting the size and location of the
grease trap/interceptor if one is required by the governing wastewater authority.
If required the grease trap/interceptor must be installed out of the food
preparation areas and the top of the trap must be finished flush with the finished
floor to permit easy cleaning around the equipment.
20. The plans do not indicate a separate water outlet will be provided at the mop sink
for installation of a chemical dispensing tower. If a chemical dispensing tower is
proposed for this operation or will be added in the future, a separate water outlet
must be provided;
21. 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
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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.
22. 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, and ware washing areas. All
lights in the above areas except, restrooms; where cased food is stored and in
retail sales areas where package food are sold, must be shielded in an approved
manner. All light inside equipment must also be shielded.
23. Please be advised foods, cups, plates and tableware must be adequately
protected from customer contamination, such as coughing, sneezing and
handling. ,
24. 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 striping. 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.
25. 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, custodial closets, restrooms, serving areas, wait station, ware
washing areas and walk-ins must be of an approved material that is smooth, non -
absorbent, easily cleanable and durable.
a) 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.
b) All floor/wall junctures and stationary equipment floor junctures in the above
listed areas must be provided with approved concave coving.
26. Be advised that the following items are required in each department of the
establishment:
a) Food product thermometers (0 to 2200F).
b) Food handlers gloves and finger cots.
c) Approved sanitizer.
d) 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 $166.00.
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.
The Written plans are approved at this time. Be advised approval of plans, including
the above modifications and those outlined in the plan review letter, 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.
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The establishment is required to obtain a Retail Food Establishment License. An
application for the required license will be provided by the department prior to the
opening inspection.
Please feel free to contact this department if questions arise, or if I can be of further
service at 498-6771.
Sincerely,
Chris anl6y, REHS
Environmental Health Specialist
cc: Mark Schmidt, Galloway, Romero & Associates
Fort Collins Building Department A
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