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HomeMy WebLinkAbout1653 S College Ave - Correspondence/Health Department - 05/24/20134 COMMITTED TO EXCELLENCE May 24, 2013 Luis Orona dba Las IV Americas 2502 Bar Harbor Dr. Fort Collins, CO, 80524 DEPARTMENT OF HEALTH AND ENVIRONMENT 1525 Blue Spruce Drive Fort Collins, Colorado 80524-2004 General Health (970) 498-6700 Environmental Health (970) 498-6775 Fax (970) 498-6772 Dear Mr. Orona, l 2 o 6 O 8 Z The plans and specifications submitted for the addition of the neveria to the existing establishment, located at 1653 S. College Ave. in Fort Collins, Colorado, have been reviewed by this department. The following items in bold were not clearly specified in the plans or were not in compliance with the Colorado Retail Food Establishment Rules and Regulations. These item's must be clearly specified in writing or be modified to be in compliance with the above regulations prior to approval of the submitted plans. All plans must be approved prior to commencement of construction. The plans are approved at this time. PLEASE NOTE: This letter contains important information and advisements for the construction of the establishment. Establishment owners are responsible for items noted in this letter. Please share this letter with all involved parties, including the construction superintendent and contractors at the construction site. If there are any questions regarding information in this letter or anything else related to the construction and operation of the establishment, please call at (970).498-6785. Please be advised during the remodeling of the neveria; food, clean 'utensils and equipment, single service articles, food preparation areas and ware washing areas must be protected from contamination from dust; dirt and other sources generated during construction. Also, plumbing fixtures within operating areas of the store must be operational and supplied with hot and cold running water and working sewer at all times during the remodeling. Menu and Food Handling: 1. A proposed menu has been submitted and reviewed. The menu includes icecream and toppings, cones, waffle cones, popsicles, fruit cocktails, pastries, The proposed menu is approved at this time. 1 2. Food handling procedures have been reviewed. Please provide the following information: I a) Protocols and/or systems that will be set up and used to monitor food and equipment temperatures have been reviewed. Foods (anything potentially hazardous) will be kept in the cold table or frozen. It is recommended that logs be used to monitor temperatures of cold and hot holding equipment, as well as the temperatures during the cooling and reheating of foods. b) Policies that will be used to restrict or exclude food workers who are ill and controls used to manage workers that return to work after being ill have been reviewed. Sick worker policies need to specifically describe illness symptoms that will result in employees being excluded from work. • Employees must be familiar with these symptoms and must advise management -when they are experiencing symptoms of diarrhea, vomiting, and other flu -like and -gastrointestinal symptoms. • The management should establish an environment that allows for open communication beitween•management and employees to help in identifying employees that have been ill to assist in.their task assignments upon returning. to work. • Keep records to identify employee schedules to monitor scheduled hours, sick leave and shift changes. c) Policies used to restrict and manage workers that have cuts or sores on their hands and arms have been reviewed. A double barrier is required, such as a band aid covered with a finger cot or glove. d) Policies/procedures to prevent bare hand contact with ready to eat foods have been reviewed. Please be advised, gloves are required when utensils and other barriers cannot be used when handling or preparing ready -to -eat foods that will not be further cooked. Equipment, Cleaning, and Accessibility: 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. The equipment has been reviewed. The following equipment will require visual inspection: Glenco Guardian display case XL Series E and ColdTech Commerial freezer, 47SLC-L3-PLM. 4. Sufficient conveniently located refrigeration facilities must be provided to assure the maintenance of potentially hazardous foods below 41 °F during storage, display and preparation. Please be advised if menu changes or if the proposed refrigeration/hot holding equipment is found to be inadequate during routine. inspections, additional equipment/refrigeration will be required. 5. Please be advised heavy floor mounted equipment such as refrigerated make table coolers, reach -in coolers and freezers must be mounted on casters to allow for 2 �' mobility and easy cleaning of the equipment, surrounding surtaces and adjoining equipment. 6. Heavy counter mounted equipment which can not be easily moved for cleaning must be installed on four inch sanitary legs or neatly sealed to counters to facilitate cleaning. 7. 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. � 8. 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, walis and exterior surtaces of equipment and . cabinets can be easily cleaned; or b) Neatly sealed,to adjoining walls, equipment, cabinets or counters. 9. 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. Plumbinq: � 10.An approved stainless steel food preparation sink that is equipped with at least one 18 inch drain board must be provided if fresh produce is prepared. Be advised, this sink must be indirectly drained to sewer. Produce will be washed in the existing food preparation sink located in the panaderia. . 11.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 directed to warewashing sink bowls, pre-rinse sinks, scuppers or warewashing machines. Drain boards must be at least 24" in length in establishments�where food and beverages are served on single service products. Equipment will be washed in the existing 3 compartment sink located in the tortilleria. 12. Hand washing sinks must be easily accessible in all areas where food is prepared, served or where utensils and equipment are washed. 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 hand soap. The proposed hand sink location is approved. A hand sink.is�/ocated accessib/e to all coolers and freezers in the neveria. , 3 � 1 a) The height of the hand washing sink must be between 30" and 48" above the � floor. b) The diameter of the sink's basin must a minimum of 10" in any direction. c) When installed in a countertop, the hand sink basin must be within 24" of the front of the counter. ' d) The space between the flood rim of the hand sink and the base or underside of any cabinet located above the sink must be at least 24". e) Hand sink faucets must be installed on the side of the sink basin directly opposite the'user. � � 13.A mop sink for the disposal of mop water and for the purpose of filling mop buckets and cleaning mops must be provided. 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. � ' 14.Restroom fixtures are based on the requirements of the 2009 International Plumbing Code. Since the total seating capacity of the establishment is 20, the following restroom fixtures are approved: 1 water closet, 1 sink in the unisex restroom. 15.Please be advised if the distance between the water heating system(s) and the farthest fixture using hot water is greater than 100 feet, a hot water recirculation system is required. ' 16.The water heating system is existing, Bradford White water heater, model M1150A- 45-35F-73, with a 125 gallons/hour recovery rate at 80°F rise and a 45 KW rating is/not approved. The water heating system must have a minimum recovery rate of . 135 gallons/hour at 80°F rise or must have a 26 KW rating. 17.Please be advised, the water heater is required to be installed on a six inch leg kit if the heater is installed on the floor. A minimum of six inches of clearance must be provided between the walis and the water heater to facility cleaning around the water heater. 18.Please be advised all drains from equipment such as refrigeration/freezer units not provided with evaporation pans or dipper well units, must be directed to a floor drain or floor sink and be properly air gapped. � � 19.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. 20.Please provide information noting the size and location of the solids or grease trap/interceptor if one is required by the governing wastewater authority. If required the solids or grease trap/interceptor should be installed outside of the establishment. The grease trap/interceptor must be installed out of the food 4 r, .� . preparation areas, storage and warewashing areas and the top of the trap must be finished flush with the finished floor to allow for easy cleaning of surrounding surfaces. 21.Please be advised all plumbing, gas lines, electrical conduit and other service utiliry 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 surtace 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. Please be advised external floor or wall mounted Uni-strut or hard to clean brackets are not approved. 22.Please be advised sewer lines, waste water lines and roof drains can not be located above stored foods, single use items, utensils and equipment in warehouse areas unless guttered or protected. Structure, Finishes. General: 23.Please be advised at least 50 foot candles of light are required on all surfaces where food is prepared and equipment and utensils are washed. At least 20 foot candles of light must be provided on all other surfaces within kitchen areas, storage areas, service counters, restrooms, utensil and equipment storage areas and custodial closets. All lights in the above areas, except restrooms and custodial closets, must be shielded in an approved manner.,. All lights inside equipment and.above open food must also be shielded. 24.Please be advised foods, cups, plates and tableware must be adequately protected from customer contamination, such as coughing, sneezing and handling. Food shields to be provided around areas accessible to customers. 25.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. 26.Please be advised floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces, located within all kitchen and food preparation areas, storage area's, custodial closet, restroom, serving area must be of an approved material that is smooth, durable, non-absorbent and easily cleanable. a) Paints used on the walls and ceilings must be washable, without removing the paint when cleaned. 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. 5 .; 27.The following items are required where food handling and warewashing occur in the establishment: a) food product thermometers scaled 0 to 220°F, digital thermometers or thermocouple , b) food handlers' gloves and finger cots c) approved sanitizer d) test kits for the sanitizer Be advised that Colorado Revised Statutes (2009) 25-4-1605 requires that plans and specifications be submitted to the local health department and approved prior to beginning construction. ' In addition to the $100 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$44 per hour. Currently review cost for this project is $66.00. Please be advised, before the department can give any approval for operation all plan review fees must be paid. The plan review billing invoice for this project is attached to the hard copy of this letter. i Please review all items. Items#20 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 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 licensure. 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 970-498-6785, or email at ksall@larimer.org. ' Sincerely, �� Katie Sall, REHS ' Environmental Health Specialist cc: Fort Collins Building Department 1 Frank's Sheet Metal, 1020 E. Vine, Ft. Collins; CO 80524 ec: loronal�5693 a(�,qmail.com rhovland a('�,fcgov.com � sca rter@fcgov.com 6