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HomeMy WebLinkAbout148 W Mountain Ave - Correspondence - 07/02/1996• COMMITTED TO EXCELLENCE July 2, 1996 Rick Halter & Chris Penner Trail Head Tavern 232 N. Shields Street Ft. Collins, CO 80521 Dear Mr. Halter and Mr. Penner DEPARTMENT OF HEALTH AND ENVIRONMENT 1525 Blue Spruce Drive �y Fort Collins, Colorado, 80524-2004 i General Health (970) 498-6700 Environmental Health (970) 498-6775 Fax (970) 498-6772 / 9 } The plans and specifications submitted for the construction of Trail Head Tavern, 148 West Mountain Avenue, Ft. Collins, Colorado, have been reviewed by this_ department. The following items were not clearly sped 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 not approved at this time. 1) All food service equipment must be NSF (National Sanitation Foundation) approved or its equivalent. 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 all proposed food service equipment (item numbers: 1, 3-11, 13, 18-21, 23-25). Custom made equipment and used equipment cannot be approved until it is visually inspected. The 3- compartment sink (12), prep table (14), and 4-compartment sink (22), are used and require visual inspection for approval. 2) The refrigeration in the kitchen is limited to the sandwich table (3) and freezer (1). Sufficient conveniently located refrigeration facilities must be provided to assure the maintenance of potentially hazardous food at the required temperatures during storage and preparation. Submit information regarding the intended use of the walk-in refrigerator (18). 3) Be advised, all gas equipment (e.g.:steamtable (2), hot plate (4), grill/oven (5), fryers (6&7)) 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. 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 potable ice. Trail Head Tavern Page 2 5) The kitchen oven exhaust hood must overhang ail food service equipment which produce grease vapors, steam, smoke, etc. not less than 6 inches beyond the edge of the cooking surface on all open sides. Submit size dimensions (length x height x depth) of all equipment which will be located below the grease hood to include the hot plate (4), grill/oven (5), and fryers (6&7). Please provide exact locations of all exhaust and make up air registers along with CFM ratings found in the establishment. Be advised, the kitchen exhaust hood switch must be interlocked with the make up air system. All above information must he provided in written form with or a� part of tne shop drawings of the hood and ventilation 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. 6) Restrooms must be provided with mechanical ventilation to the outside air. Submit information indicating if ventilation is provided, and the cfrn rating of the exhaust fans. 7) Restroom fixtures are based upon the requirements of the Uniform Plumbing Code. Provide the total seating capacity (indoor & outdoor) of the establishment. 8) A commercial water heater that can achieve a minimum recovery rate of 92.4 gallons/hour if gas, or has a 102,626 BTU rating is required. The A.O. Smith water heater, model BTC-154 ( 140 gallons lhour) is approved. 9) Submit the length of the drainboard on each side of the 3-compartment sink and dishwasher. Be advised, drainboards must be self drauung and at least 24" in length in establishments using single service utensils and 36" in length when multi-use dishes are used. 10) 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. 11) An approved stainless steel vegetable sink provided with hot and cold running water and a minimum of one 18 inch drain board is required if fresh vegetables are prepared as part of a standard menu item. The vegetable sink submitted for review is provided with only cold water and no drainboard. Please provide a vegetable sink that meets the above requirements. Be advised, this sink must be indirectly drained to the sewer. 12) Hand sinks must be easily accessible in all rooms where food is prepared or utensils are washed. Hand sinks located in the kitchen and at the bar sink do not appear to be easily accessible to the food preparation area and south bar ice bin respectively. The present locations of the hand sinks are not approved. Provide information on proposed new locations for these hand sinks. Trail Head Tavem Page 3 13) 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. 14) Submit information regarding the flow of dishes/utensils in the kitchen from soiled to clean. Be advised, if the dirty dish drainboard of the 3-compartment sink and the vegetable preparation sink are located close together, some type of physical divider must be installed between them to prevent cross contamination. 15) 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, walk-in compressors and cold tables holding ice znust be directed to a �loor drain or floor sink and be properly air gapped. Submit information on the drainage of the steamtable (2) and the walk-in cooler (18). �ubmit sgec:f c infer.*�at�en �f :�e s:�e, ��p�, and locatio�r o�fluor drains io be provided for the 3- compartment sink (12), vegetable sink (13), ice machine (16), 4-compartment bar sink (22), bar bottle coolers (20 & 21), steamtable (2), walk-in cooler (18), and the bar drink guns and drink overflow drains. Be advised, open drains are not approved for mop sinks and hand sinks. 16) 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 that they are flush with the finished floor. 17) Provide information noting the location and size of the grease trap if one is required by the governing waste water authority. The grease trap must be installed out of food preparation areas, and the top of the trap must be installed flush with the finished floor to permit easy cleaning around the equipment. 18) 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. 19) 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. 20) Be advised that all exit and restroom doors must be fitted with self-closures. 21) 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. 22) 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, bar, utensil washing area, 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. Provide a complete lighting schedule of the establishment. Trail Head Tavern Page 4 23) Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the �itchen; stcsrage �ams; resbr�am�, 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. a) Submit information on the finishes to be used on the east wall of the bar. b) Be advised, sealed concrete is not an approved surface in food service/storage areas. Provide information on an alternative floor covering for the north storage area. c) Submit samples of the textured nlaster surfar_e for ce_ilings in the soath starage room, north storage room, and bar areas for texture and color approval. 24) 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. 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) 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. Submit information on the type of shelving to be used in the walk-in cooler (18). 28) An approved smooth, easily cleanable, nonabsorbent, light in color enclosure must be provided between the top of the walk-in and the ceiline if this area i��4_ �ches-�� less,_ cuh�it r.k�is__�fer�at:cn: 29) The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material such as concrete or asphalt. Submit this information. 30) Toxic materials and surplus cleaning items must be stored away from food operations, food storage and utensil washing facilities. Submit a proposed location. 31) 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 Trail Head Tavern Page 5 The plans are not approved at this time. Once items # 1, 2, 3, 5, 6, 7, 9, 11, 12, 14, 15, 17, 22, 23 abc, 27, 28, 29, and 30 have been submitted in writing, the plans will be reviewed for final approval. After the last item is resubmitted, the department will review the plans and resubmittals within 10 days. Be advised that Colorado Revised Statutes (1989) 12-44-206 require plans and specifications be submitted to the local health department and approved prior to beginning construction. Please feel free to contact this department if questions arise, or if I can be of further service at 498- 6775. Sincerely, C��.� oseph . mello � nvironmental Health Specialist JC/my cc: Fort Collins Building Department