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Home My WebLink About3925 S College Ave - Correspondence/Health Department - 08/07/1985LARIMER COUNTY HEALTH DEPARTMENT 363 Jefferson Street FORT COLLINS, COLORADO 80524 SUSAN FERGUSON, LOVELAND President DONALD ROLLINS, M.D., LOVELAND Via President BETTY MOSELEY, M.A., FORT COLLINS JOHN REIF, D.V.M., M.Sc., FORT COLLINS GLENN W. WELLMAN, O.D., M.P.H., ESTES PARK Telephone: General Public Health (303) 221 7460 Environmental Health 1303) 221-7496 I ROBERT W. SHERWOOD, M.D., M.P.H. DIRECTOR August 7, 1985 George A. Holter Garth Developoment Inc. 3501 South Mason Street Fort Collins,CO 80526 Dear Mr. Holter: BOARD OF HEALTH C!- The plans and specifications submitted for the construction of Kentucky Fried Chicken, South College Avenue t Boardwalk, Fort Collins, Colorado, have been reviewe y is 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. 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. The following equipment is not approved at this time due to lack of information and/or lack of NSF approval. Submit make and model numbers and specification sheets on the following equipment: Schmidt Refrigerated Disply Unit #RRL4 (#5 plan EQ1) Hatco Heated Ear Muff with bracket (#18, EQ1) Delfield Accessory Ear Muff (#19 EQ1) Roundup CCC-20 Corn Cooker (00 EQ2) Versa Ferguson Chicken Dolly 1422 (#S7 EQ2) Unarco Marinated Chicken Dolly (#60 EQ2) Henry Penny #600 KC Pressure Fryer (#92 EQ3) Vulsan 2 Burner Range with stand M845 (#93 EQ 3) Submit additional information or.specification sheets on this equipment above equipment is not approved at this time. BOARD OF COUNTY COMMISSIONERS The COURTLYN W. HOTCHKISS C. HOWARD ZOLLNER DARYLE W. KLASSEN DISTRICT I DISTRICTII DISTRICT 111. George A. Holter August 7, 1985 Page 2 2. Additional plans are necessary for the kitchen ventilation system. Specifically: ° Exact length and width of the kitchen hood; ° Type and material proposed in the construction of the hood; • Individual CFM ratings of each makeup register; ° Page EQ3 uses the terms "CFM supply air" and "CFM outside air". Please provide information/definitions for each of these terms. ° Provide manufactures specifications for the 20 head cooker. Be advised, similar equipment has been required to be located under the kitchen hood. Be aware the kitchen hood must be NSF (National Sanitation Foundation) approved or its equivalent; be constructed of stainless steel when located over grease cooking equipment; must overhang all food service equipment which produces grease vapors, steam, fumes, smoke, etc.; and not less than 6 inches beyond the egde of the cooking surface on all open sides. The kitchen ventilation system must be in full compliance with the 1982 Uniform Mechanial Code. 3. 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. 4. Based on the number of restroom fixtures, the proposed seating capacity of 60 is approved only if liquor is not served. 5. The proposed A-0 Smith BT-100 water heater is designed to provide a recovery rate of 69 gallons per hour at this altitude (86 gallons per hour at sea level). The hot water demands for this operation has been determined to be 140 gallons, therefore, the proposed water heater is not approved. Submit make, model number, recovery rate and BTU rating of a proposed water heater that meets the above criteria. Be advised, for a water heater to provide a recovery rate of 140 gallons per hour at this altitude, it must be rated at 175 gph at sea level. 6. Provide specifications from the manufacturer of the walk-in refrigerator. Include wall and ceiling finish and lighting schedule. 7. An approved stainless steel vegetable sink with a minimum of one 18 inch drain board must be provided if fresh vegetables are prepared as part of a standard menu item. Note the approximate amounts of fresh foods that will be washed daily. 8. 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. 9. The 3-compartment sink nozzle faucet must be able to fill all compartments with hot and cold water; the use of the spray arm for filling the tubs is not approved. ¢eorge A. Holter August 7, 1985 Page 3 10. All drain lines from equipment such as; ice machines, ice bins, drink dispensers, dipper wells, drink overflow drains, refrigeration/freezer units, walk-in compressors and cold tables holding ice must be directed to a floor drain or floor sink and be properly air gapped. Note which equipment will require floor drains. 11, Walk-in refrigerators used for iced products, hanging meats or which requires flushing must be equipped with a floor drain, so installed as to preclude the back -flow of sewage into the unit; or all parts of the floor of such walk-in refrigerator must be graded to drain to the outside of the refrigeration through a waste pipe, doorway or other opening. 12. Floor sinks or hub drains 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. The floor finish surrounding hub drains must be smooth, easily cleanable; equipment drainlines directed to hub drains must be properly air gapped above the drain itself. 13. All plumbing is to be installed within walls and below floors. Exposed water pipes or sewer lines running along walls or floors are not approved. The condensation drainline from the walk-in refrigerator must be mounted up off the floor and away from the wall for easy cleaning. 14. 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 drive -up must be provided with a screen and an automatic closure or spring loaded window is highly recommended. 15. All exit and restroom doors must be fitted with self -closures. 16. A rubber strip or threshold must be installed on the back door to eliminate the gap between the floor and the door so as to prevent insect infestation. 17. Provide 30 foot candles of light 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, 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. All lights in the above areas, excluding the restrooms, must be shielded in an approved manner. 18. Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the kitchen, storage rooms, mop room, restrooms, serving area, 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. 19. Armstrong Cork Company "Cortega Colortone" suspended acoustical ceiling tile will not be approved in the service area. Ceiling panels in this area must be smooth, non -absorbent and easily cleanable. Samples for alternative panels must be submitted for approval. George A. Holter August 7, 1985 Page 4 20. Submit samples of the following materials for texture and color approval: ° Plastic laminate countertop Nevamar #AR-2-IT, S-2-39T, S-1-1S-T, S-3-23T ° Plastic laminate Homapal Formica BX 471-1 ° Suspended acoustical tile ceiling "Acoustiflex Corp Vinyl Rock", Type F-123 proposed for the kitchen (Room #10), storage (Room #12)), Drive thru (Room #02) ° Ceramic wall tile, American Olean Tuscany #935 "Almond" proposed for the service area, drive thru area ° Ceramic wall tile, American Olean #87 "Almond" proposed for the kitchen and restrooms. 21. 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. 22. All floor/wall and stationary equipment floor junctures in the kitchen, storage rooms, mop room, restroom, waitress station, serving area, bar, dishwashing areas, walk-ins, and all food prep areas must be provided with approved concave coving. 23. 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. 24. 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. 25. Solid metal shelving in the walk-in cooler and freezer is not approved, unless specifically designed for this use. Wooden shelves, pallets, or any wooden interior finishes is 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. 26. The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material such as concrete or asphalt. Provide information on this. 27. Provide an approved area away from food operations, food storage and utensil washing facilities for the storage of toxic materials and surplus cleaning items. Submit a proposed location. Once the above listed items are submitted, the plans will be reviewed for approval. Be advised the plans are not approved at this time. Please address each of the above items in writing at which time.the department will review them for final approval. Be advised that Colorado Revised Statutes (1973) 12-44-206 require plans and specifications be submitted to the local health department and approved prior to beginning construction. George A. Hol ter August 7, 1985 r Page 5 Please feel free to contact this department if questions arise, or if I can be of further service at 221-7496. (669-4840, ext. 7496) �S'ncerely, tC� \� Rich Grossmann Sanitarian RG/hy cc: Bill Thompson, KFC - Operations Fort Collins Building Department Susan Jones