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Home My WebLink About3905 S College Ave - Correspondence/Health Department - 07/01/1992-4 IIDfo6 tqs 1 l0 9 a 51 - A Commitment To Progress LARIMER COUNTY DEPARTMENT OF HEALTH AND ENVIRONMENT Adrienne LeBailly, MD, MPH, Director July 1, 1992 Mr. Ron Gates 5900 Lake Ellenor Drive Orlando, Florida 32809 Dear Mr. Gates: BOARD OF HEALTH Pamela Howard, Loveland President Kenneth W. Curtis, Jr., MD, MPH, Fort Collins Vice President Kent N. Campbell, JD, Fort Collins Sidney M. Waldrop, MS, Fort Collins Glenn W. Wellman, OD, MPH, Estes Park 1525 Blue Spruce Drive Fort Collins, Colorado 60524 General Health 498-6700 Environn'mme'nnt/allCl Health 498-6775 IN The plans and specifications submitted for the construction of The Olive Garden, 3905 S. 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 �Plans n for to approval of the submitted plans. The are approved at this time. 11 11 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 equipment is not approved at this time due to lack of information and/or lack of NSF approval: #43 pasta rinse tank, #57 saute station, and #82 pasta maker are not NSF approved and will require visual inspection for -- final equipment -approval. - — 2) Be advised, all gas equipment (e.g.;tilty kettles & tilty skillets, 3 burner hot plate, fryer, convection oven, pasta cooker and griddle). 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. 3) 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. BOARD OF COUNTY COMMISSIONERS Courtlyn W. Hotchkiss M. J. "Moe" Mekelburg Daryle W. Klassen District I District 11 District 111 1 Ron Gates July 1, 1992 Page 2 4) The exhaust for hood number 1 is rated to exhaust air at 6000 CFM. At least 10,800 CFM is required to be exhausted at this hood using the 24 feet x 4.5 feet x 100 FPM formula. Please submit UL testing information concerning exhaust of this hood. The ventilation system is approved at this time pending submitted information. 5) A steam hood is also required over the pasta cooker #39 and must be considered in the entire ventilation system. Submit make, model number and type of hood to be installed. Submit the exhaust capacity of this hood. 6) Restroom fixtures are based upon the requirements of the Uniform Plumbing Code. The total seating capacity of the establishment is 360. The following restroom fixtures will be required/are approved: men's room: 3 water closet(s), 2 sink(s) and 2 urinals(s). Women's room: 4 water closet(s) and 2 sink(s). Restroom fixtures submitted are approved. 7) The two A.O Smith water heaters, model BT 365A (708 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) Be advised, provide mop hangers or hooks around the mop sink to hang and air dry mops. 10) Hand -sinks must be easily accessible in all rooms where food is prepared or utensils are washed. The hand sinks located in the kitchen does not appear to be easily accessible to the wait stations (305). An additional hand sink must be provided in close proximity to the wait stations._ Provide informatiori'on a proposd` new-16cati6n for the hand 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) All drain lines from equipment such as: vegetable sinks, dishmachines, ice machines, ice bins, drink dispensers, drink overflow drains, liquor gun overflow drains, refrigeration/freezer units, steam kettles, walk-in compressors and cold tables holding ice must be directed to a floor drain or floor sink and be properly air gaped. Be advised, all threaded faucets must have a backflow or anti-siphonage device. 13) 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. W T Ron Gates July 1, 1992 Page 3 14) The Hatco, Model CC45 booster heater is approved. 15) 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. 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. The air curtain proposed for rear door is approved. 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, wait station, restrooms, bar, utensil washing area, janitor's closet, and all food prep areas. At least 10 foot candles of light must be provided in all areas of the walk-in cooler and freezer. All lights in the above areas, excluding the restrooms and janitors closet, must be shielded in an approved manner. Be advised, all lights inside equipment must also be shielded. 20) Be advised, floors, walls,, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the kitchen, storage rooms, janitor's closet, restrooms, wait station, serving area, bar, dishwashing areas, walk-ins, and all food prep areas must be of an approved material that is smooth, easily cleanable, nonabsorbent and of a light color. 21) 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. 22) Be advised, 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. 23) 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. Ron Gates July 1, 1992 Page 4 24) Be advised, solid metal shelving in the walk-in cooler and freezer is not approved, unless NSF approved for use in walk-ins. Wooden shelves, pallets, or any wooden interior finishes are not permitted in walk-in coolers or freezers. Metal shelves in the walk-in cooler and freezer must be of an approved metal wire construction. 25) An approved smooth, easily cleanable, nonabsorbent, light in color enclosure must be provided between the top of the walk-in and the ceiling if this area is 24 inches or less. Submit this information. 26) Toxic materials and surplus cleaning items must be stored away from food operations, food storage and utensil washing facilities. Submit a proposed location. 27) Provide an approved area for the proper storage of employee's personal items, such as: coats, clothing, etc. Submit a proposed location. 28) 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 The above items (# 4, 5, 10, 25, 26 & 27) 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 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. If construction is not commenced within 120 days, any approval of the plans will be null and void and plans will have to be resubmitted along with a $75.00 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. This department's written approval and the receipt. of a completed state food service license application and applicable fees 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. Ron Gates July 1, 1992 Page 5 Sincerely, Gary othbarth Sanitarian GR/my cc: Fort Collins Building Department P.O. BOX 580. FORT COLLINS, COLORADO 80522 PH June 18, 1981 Lobar Inc. Lloyd Jenkins P. 0. Box.1987 Ft. Collins, CO 80522 Dear Mr. Jenkins: This is to inform you that Permit #05788 dated May 22, 1981 has been inspected and approved by the Building Inspection Division. The permit was for remodeling at 3905 So. College. Sincerely, Sharon Flinn Secretary cc: Concept Restaurants