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Home My WebLink About3500 S College Ave - Correspondence/Health Department - 08/07/1991A Commirmen( I'o Progress LARIMER COUNTY HEALTH DEPARTMENT Adrienne LeBallly, MD, MPH, Director August 7, 1991 John G-. Giuli-ano _ -- Guiliano and Father 1708 East Lincoln Fort Collins, CO 80524 Dear Mr. Giuliano: BOARD OF HEALTH Kent N. Campbell, JD, Fort Collins President Pamela Howard, Loveland Vice President Kenneth W. Curtis, Jr., MD. MPH, Fort Collins Eldon Savage, PhD, MPH, Fort Collins Glenn W. Wellman, OD, MPH, Estes Park 1525 Blue Spruce Drive, Fort Collins, Colorado 80524 General Health 498-6700 Environmental Health 498-6775 The plans and specifications submitted for the construction of Little Suigan Cafe located at 3500 South College Avenue, 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 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. All plans must be approved prior to commencement of construction. 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. 2 All gas equipment-(e:g':; fryer, -Tempura" range, burner -range, 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. 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. The kitchen exhaust hood must be NSF (National Sanitation Foundation) approved or its equivalent; must be constructed of stainless steel when located over grease cooking equipment; must overhang all food service equipment which produce grease vapors, steam, fumes, smoke, etc. not less than-6 inches beyond the edge of the cooking surface on all open sides. BOARD OF COUNTY COMMISSIONERS Courtlyn W. Hotchkiss M. J. 'Moe' Mekelburg Daryle W. Klassen District I District 11 District III 7 � John G. Giuliano August 7, 1991 Page 2 Make up air must be filtered, tempered (during winter months) and mechanically introduced into the establishment at a volume equal to or greater than what is being exhausted; must be distributed through several registers to establish necessary air patterns so as not to short circuit exhaust systems; the kitchen should be under a slight negative pressure so that make up air can be exhausted through the kitchen exhaust system after it moves from the dining area into the kitchen. The kitchen exhaust hood switch must be interlocked with the make up air system. All hoods, approved or not, must be visually inspected and approved in writing by this department prior to installation. The ventilation system,is_approved at this- time. 5. Restrooms must be provided with mechanical ventilation to the outside air. 6. Since the total seating capacity of the establishment is 66, the following restroom fixtures will be required: men's room: 1 water closet, 1 sink and 1 urinal. Women's room: 1 water closet and 1 sink. 7. The A.O. Smith water heater, model BT 155 (140 gallons/hour) is approved. 8. 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. 9. Provide a deep basin mop sink for the purpose of filling mop buckets and cleaning mops. This sink must be provided with hot and cold running water. Provide mop hangers or hooks around the mop sink to hang and air dry mops. 10. Be advised that all hand 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. 11. All drain lines from equipment such as; ice machines, ice bins, drink --. dispensers, drink overflow -drains,_ refrigeration/freezer_ units, must be directed to a floor drain or floor sink and be properly air gapped.- — 12. Floor sinks must not be installed under equipment where they cannot be cleaned. All floor sinks and floor drains must be installed so that they are flush with the finished floor. 13. Provide information noting the location and size of the grease trap. 14. 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. 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. 16. Be advised that all exit and restroom doors must be fitted with self -closures. John G. Giuliano August 7, 1991 Page 3 17. 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. 18. 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. 19. Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the kitchen, storage rooms, mop area, restrooms, serving area, dishwashing areas, and all food prep areas must be of an approved material that -is smooth, -easily -cleanable, nonabsorbent-and of- a light color. 20. All paints used on the walls and ceilings must be: commercial grade; washable, without removing the paint when cleaned; light in color. An epoxy type paint or high gloss paint is recommended. 20. All floor/wall and stationary equipment floor junctures in the kitchen, storage rooms, mop area, restroom, serving area, dishwashing areas, and all food prep areas must be provided with approved concave coving. 21. All equipment, cabinets, and counters that are not 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. Hard to clean areas, spaces or gaps are not approved. 22. Be advised that the lowest shelf of all storage shelves located in all kitchen areas, storage rooms, and the walk-in(s) must be situated at least six inches up off the floor. 23. The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material such as concrete or asphalt. 24. Provide an approved -area away-from--food-opera,tions,_food storage and utensil washing facilities for the storage of toxic materials and surplus cleaning items. 25. Provide an approved area for the proper storage of employee's personal items; coats, clothing, etc. 26. 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 c) approved sanitizer d) test strips for your sanitizer The above items can be submitted either in written form or as an addendum to the plans submitted. The written plans submitted are approved at this time. Be advised approval of plans, including the above modifications, does not constitute John G. Giuliano August 7, 1991 Page 4 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. Any approval of the plans will be null and void if construction is not commenced within 120 days. Please notify the department at least 48 hours prior to your opening date so that a final acceptance inspection can be performed. A state food service license and this department's written approval is necessary prior to opening. Please feel free to contact this department if questions -arise, or if I can be of further service at 498-6775. Sincerely, �..tLuvv aron K. Krull Sanitarian SKK(hy cc: Fort Collins building Department Hung Hang