HomeMy WebLinkAbout152 W Mountain Ave - Correspondence - 10/16/1998. 1 1
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COMMITTED TO EXCELLENCE
October 16, 1998
Chris Penner
Steak -out Saloon
1654 Hastings Drive
Fort Collins, Colorado 80526
Dear Mr. Penner:
DEPARTMENT OF HEALTH AND ENVIRONMENT
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1525 Blue Spruce Drive
Fort Collins, Colorado, 80524-2004
General Health (970) 498-6700
Environmental Health (970) 498-6775
Fax (970) 498-6772
The plans and specifications submitted for the construction of the Steak -out Saloon, 152
West Mountain 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 not approved at this time.
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. The following- equipment is used- and requires visual- inspection- for
approval: Main Floor: oven/range/grill (1), fryers (3&4), broiler (5), oven (8), hand
sinks (10,13&22), prep sink (10.5), sandwich units (11), deli case (12), ice machine (14),
ice bins (16&21), bottle coolers (17&19), work table (20), and freezers (23&25);
Basement: 3-compartment sink (4), freezer (8), prep table (10), hand sink (11), prep sink
(12), mop sink (13), and oven (20).
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: Main Floor: oven/range/grill (1), oven (8), ice bins (9,16,&21),
prep sink (10.5), sandwich units (11), deli case (12), work tables (15&20), 4-compartment
sink (18); Basement: dish table/pre-wash (1), dish table (3), shelving (5,6,7a,7b,9&14),
walk-in cooler (7), prep sink (12), ice bin (15), 4-compartment sink (16), water heater
(18), grease trap (19), and oven (20).
Steak -out Saloon
October 16, 1998
Page 2
2) Please specify whether the broiler is a radiant type or charbroiler.
3) All gas equipment (e.g.: oven, range, grill, steamtable, fryer, broiler) 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. Submit information on how this gas equipment will be
installed.
4) Submit size dimensions (length x height x depth) of, all equipment which will be located
below the grease hood to include the oven/range/grill (1), steamtable (2), fryers (3&4), and
broiler (5).
5) 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.
6) The kitchen oven 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,
smoke, etc. not less than 6 inches beyond the edge of the cooking surface on all open sides.
Submit the size (length and width), type and material proposed in the construction of all
hoods and similar ventilation equipment. Submit shop drawings of all hoods to be
installed. Provide a ventilation schedule indicating the total planned make up air and
exhaust air capacities (CFM rating) of the establishment and the planned CFM ratings of all
make up air and exhaust air registers in the establishment.
Makeup 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 through several registers 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.
Steak -out Saloon
October 16, 1998
Page 3
All above information must be provided in written form with or as part of the 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 not approved at this time.
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 150. The following restroom fixtures will be
required: men's room: 2 water closets, 1 sink and 1 urinal. Women's room: 2
water closets and 1 sink.
9) A commercial water heater that can achieve a minimum recovery rate of 230 gallons/hour
at 100°F rise if gas, or 192 gallons/hour at 100°F rise if electric, or has a 255,511 BTU
rating or has a 56 KW (kilowatt) rating is required.
Submit make, model number and recovery rate of a proposed commercial water heater that
meets the above specifications.
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.
11) Submit the lengths of the drainboards on each side of all the 3- and 4- compartment sinks
and dishwasher. 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.
12) Provide mop hangers or hooks around the mop sink to hang and air dry mops.
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) Since the mop sink (13) and the vegetable preparation sink (12) are located so close
together, some type of physical divider must be installed between them to prevent cross
contamination. Provide information on what will be installed.
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.
Steak -out Saloon
October 16, 1998
Page 4
15) All drain lines from equipment such as: 3- & 4- compartment sinks, vegetable sinks,
dishmachines, ice machines, ice bins, drink dispensers, drink overflow drains, liquor gun
overflow drains, refrigeration/freezer units, steamtables, walk-in compressors and cold
tables holding ice must be directed to a floor drain or floor sink and be properly air gapped.
Submit information on the drainage of the steamtable (2), basement prep table (10), walk-
in cooler (7), and the mop sink (13). Be advised the mop sink (13) must drain directly to
sewer, not through an air gap.
Provide the specifications and dimensions of all floor sinks and floor drains to be used for
review.
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) 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) 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, waitress 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.
Steak -out Saloon
October 16, 1998
Page 5
22) Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located
within the kitchen, storage rooms, janitor's closet, restrooms, waitress 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.
a) The planned materials and finishes for floor and wall surfaces in the basement bar
are not approved. Submit information on the materials and finishes to be used: on bar
walls and floor in the basement.
b) Provide detailed information on the materials used, construction of, and finishing of
bar counters, back bar counters, cabinets, and storage shelves in the main floor bar and
basement bar. Provide shop drawings of fabricated units.
23) Submit samples of the following materials for texture and durability approval: painted
plywood wall surfaces for the restrooms.
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) Be advised, all floor/wall junctures and stationary equipment floor junctures in the kitchen,
storage rooms, janitor's closet, restroom, waitress station, serving area, bar, dishwashing
areas, walk-ins, and all food prep areas must be provided with approved concave coving.
26) 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; b) be sealed to
adjoining walls, equipment, cabinets, or counters; or c) mounted on sanitary casters for
easy cleaning and mobility. Hard to clean areas, spaces or gaps are not approved. Provide
casters for the convection oven (8), deli case (12), and basement freezer (8).
27) 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.
28) 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.
Steak -out Saloon
October 16, 1998
Page 6
29) 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.
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 plans are not approved at this time. Once items # 1, 2, 3, 4, 6, 7, 8, 9, 11, 14, 15,
22a, 22b, 23, 26, and 29 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 (1998) 25-4-1605 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 498-6781.
Sincerely,
J p t e o, R. E.
vironmental Health Specialist
cc:
Fort Collins Building Department