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Home My WebLink About4212 S College Ave - Correspondence/Health Department - 09/25/1992�iaa�la I [JTS tb-t- Ra AWOI, CQ % A Commitment To Progress 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 LARIMER COUNTY DEPARTMENT OF HEALTH AND ENVIRONMENT 1525 Blue Spruce Drive Fort Collins, Colorado 80524 Adrienne LeBailly, MD, MPH, Director General Health 498-6700 Environmental Health 498-6775 j r 25 September 1992I�� p � 1D Mr. Kevin Zdenek Esprit C.M. Inc. 1220 South College Avenue Fort Collins, CO 80524 Dear Mr. Zdenek: The plans and specifications _submitted for the construction of SchlotzskyIs,, 4212 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. The plans are approved at this time.: 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. The following equipment is not approved at this time due to lack of information and/or lack of NSF approval. The Federal display case is not NSF approved and this will require visual i`nsp`ection - - - - 2) Be advised, sufficient conveniently located refrigeration facilities must be provided to assure the maintenance of potentially hazardous food at the required temperatures during storage and preparation. If the Department finds the provided refrigeration to be inadequate, more will be required. 3) Be advised, all gas equipment (e.g. cheesemelter) 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. Flexible gas lines noted are approved. BOARD OF COUNTY COMMISSIONERS Courtlyn W. Hotchkiss M. J. "Moe' Mekelburg Daryle W. Klassen District I District 11 District (!I Mr. Zdenek September 25, 1992 Page 2 4) 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 potableAce. 5) This operation is not approved for any type of grease cooking. 6) 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 equipment not less than 6 inches beyond the edge of the cooking surface on all open sides. Please provide locations of all make up air registers along with CFM ratings of outside air introduced into the establishment. (Outside air from sources other than the hood.) Make up air must be filtered, tempered during winter months (when exhaust exceeds 2500 cfm), and mechanically introduced into the establishment at a volume equal to or greater than what is being exhausted; must be distributed to establish necessary air patterns so as not to short circuit exhaust systems; ,the kitchen should be under a slightly 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. 7) Restrooms must be provided with mechanical ventilation to the outside air. Submit information indicating if ventilation is provided and the cfm rating of the exhaust fans. 8) Restroom fixtures are based upon the requirements of the Uniform Plumbing Code. The total seating capacity of the establishment is 56. _ —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. Provide information on addition of urinal. 9) A commercial water heater that can achieve a minimum recovery rate of 133 gallons/hour if gas is required. The A.O. Smith water heater, model BT155 (141 gallons /hour) is approved. 10) 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. Be advised, drainboards must be self draining and at least 24" in length in establishments using single service utensils and 36" in length when multi -use dishes are used. Twenty-four inch drainboards are approved as submitted. Mr. Zdenek September 25, 1992 Page 3 11) Be advised, the mop 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. 12) 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. Be advised, this sink must be indirectly drained to the sewer. Vegetable submitted is approved. 13) Be advised, hand sinks must be easily accessible in all rooms where food is prepared or utensils are washed. The present location of the hand sinks are approved. 14) 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. 15) Be advised, all drain lines from equipment such as: vegetable sinks, the 3-compartment sink, ice machines, ice bins, drink dispensers, drink overflow drains, refrigeration/freezer units, and cold tables holding ice must be directed to a floor drain or floor sink and be properly air gaped. Drainage of equipment as submitted is approved. 16) Floor sinks must not be installed under equipment or cabinetry where they cannot be cleaned. All floor sinks and floor drains mustbe installed so that they are flush with the finished floor. 17) Be advised, 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. 18) Be advised, 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. 19) Be advised that all exit and restroom doors must be fitted with self - closures. 20) 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. 21) 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, janitor's closet, all food prep areas and at self service counter. 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. 22) Be advised, floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the kitchen, storage rooms, janitor's closet, restrooms, serving area, dishwashing areas, and Mr. Zdenek September 25, 1992 Page 4 all food prep areas must be of an approved material that is smooth, easily cleanable, nonabsorbent and of a light color. 23) 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. 24) Be advised, all floor/wall junctures and stationary equipment floor junctures in the kitchen, storage rooms, janitor's closet, restroom, serving area, dishwashing areas, and all food prep areas must be provided with approved concave coving. 25) 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. 26) 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. 27) Be advise, the outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material such as concrete or asphalt. 28) Toxic materials and surplus cleaning items must be stored away from food operations, food storage and utensil washing facilities. Storage of these materials in mopsink area is approved. 29) Provide an approved area for the proper storage of employee's personal items, such as: coats, clothing, etc. Submit a proposed location. 30) 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 (# 6, 8, & 29) 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 fora second review. Please notify the department at least 48 hours prior to your opening date so that a final acceptance inspection can be performed. Mr. Zdenek September 25, 1992 Page 5 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. Sincerely,' Gary Rd"thbarth Sanitarian GR/my cc:— Fort Collins Building Department Daryl Giesking