HomeMy WebLinkAbout234 Linden St Thru - Correspondence/Health Department - 10/11/1996DEPARTMENT OF HEALTH AND ENVIRONMENT
1525 Blue Spruce Drive
Fort Collins, Colorado, 80524-2004
General Health (970) 498-6700
.Environmental Health (970) 498-6775
Fax (970) 498-6772
No u, (o " 04r,
October 11, 1996 Wr4e
Larit�.i to-�l -R6
David L. Pike
Rubberside Down
301 East Magnolia Street #2-S
Ft. Collins, CO 80524
Dear Mr. Pike
The plans and specifications submitted for the construction of Rubberside Down, 238 Linden Street, Ft.
Collins, Colorado, have been reviewed by this department. The following items were not clearly sped ied 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 trade 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.
a) Equipment listed with the submitted plans (reach -in refrigerator/freezer (4), 3-compartment sink (3),
vegetable prep sink (7), espresso machine (17), coffee/espresso grinders, juicers, drink blenders/mixers,
toasters, microwaves, deli case (1), storage shelving (6&9), and mop sink (8)) will be used. As such,
the above listed items require visual inspection and approval before they may be used.
2) The refrigeration in the establishment is limited to the deli case (1), refrigerator/freezer (4), and
undercounter refrigerator (13). Sufficient conveniently located refrigeration facilities must be provided
to assure the maintenance of potentially hazardous food at the required temperatures during storage and
preparation. The planned refrigeration facilities for the establishment are inadequate. Submit
information regarding additional refrigeration.
3) Be advised, any gas powered equipment 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.
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.
Rubberside Down
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5) This operation is not approved for any type of,cooking.
6) Restrooms must be provided with mechanical ventilation to the outside air. Submit information
indicating if ventilation is provided.
7) Restroom fixtures are based upon the requirements of the Uniform Plumbing Code and the local
building authority. The total planned seating capacity of the establishment is 15. However the
occupancy load as determined by the local building authority is 64. The following restroom fixtures
will be required: men's room: 1 water closet, 1. sink and 1 urinal. Women's room: 2 water
closets and i sink. Provide information regarding the construction of the required rest room facilities.
8) A water heater that can achieve a minimum recovery rate of 27.7 gallons/hour at 100OF rise if gas, or
23.09 gallons/hour at 100T rise if electric, or has a 30,774 BTU rating or has a 7.0 KW (kilowatt)
rating is required.
The Kenmore water heater, model # (not given), 40 gallons /hour at 40°F rise is not approved.
Submit make, model number and recovery rate of a proposed water heater that meets the above
specifications.
9) 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.
10) Submit the length of the drainboard on each side of the 3-compartment sink. Be advised, drainboards
must be self draining and at least 36" in length when multi -use dishes are used.
11) Provide mop hangers or hooks around the mop sink to hang and air dry mops.
12) The 'vegetable sink must be equipped with a minimum of one 18 inch drain board.. Be advised, this sink
must be indirectly drained to the sewer,_
13) The proposed menu for Rubberside Down has been reviewed. Please provide detailed information
. addressing the following questions about the menu:
a) What menu items, if any, will be prepared 1-2 days ahead of service time?
b) Which refrigeration equipment, specifically, will be used to cold hold the milk, cream cheese,
potentially hazardous pastries, yoghurt, eggs, fresh fruit, and deli sandwiches until served?
c) Will any menu items require heating before service (Le: cakes, scones, muffms etc.)? If so, what
equipment will be used for heating these items?
d) How will fruit smoothies be processed/mixed? What equipment will be used for this chore?
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e) The menu includes raw eggs, which are a high hazard and have been associated with many large
salmonella outbreaks. Raw eggs can only be mixed into drinks when requested by the customer.
Common drink mixing equipment, vessels, and utensils may not be utilized for both raw egg and other
drinks without being thoroughly washed, rinsed, and sanitized between uses. Pasteurized raw egg
products should be used in the establishments menu. What type of raw egg product will be used in the
establishments menu and how will raw egg product be stored when being used to fill orders?
f) Some menu items will contain "misc. supplements", what, specifically, are these supplements?
Be. advised, all food items utilized by the establishment for service to the public must come from
approved sources.
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) Since the hand sink (12) and the vegetable preparation sink (7) are located so close together, some type
of physical divider must be installed between them to prevent cross contamination. Provide information
I
n what will be installed.
16) All drain lines from equipment such as: vegetable sinks, ice machines, ice bins, drink dispensers, drink
overflow drains, refrigeration/freezer units, espresso machines, and ware washing sinks must be directed
to a floor drain or floor sink and be properly air gapped. Submit information on the drainage of the
ice machine (5), vegetable sink (7), water heater (11), deli case (1), and the refrigerator/freezer (4).
17) 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.
Provide the diameter and depth of the floor sinks to be installed.
18) Provide information noting the location and size of the grease trap if one is required by the governing
wastewater authority. - if required; 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.
19) 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.
20) 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.
21) Be advised that all exit and restroom doors must be fitted with self -closures.
22) 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.
Rubberside Down
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23) 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, and all food prep areas. 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 detailed lighting schedule for the establishment.
24) 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, ware washing areas, and
all food prep areas must be'of an approved material that is smooth, easily cleanable, nonabsorbent and
W a light color.
25) 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.
26) All floor/wall junctures and stationary equipment floor junctures in the kitchen, storage rooms, janitor's
closet, restroom, serving area, ware washing areas, and all food prep areas must be provided with
approved concave coving.
27) All equipment, cabinets, and counters that are not easily moveable must be sealed to adjoining walls,
equipment, cabinets, or counters. Hard to clean areas, spaces or gaps are not approved. Additionally,
heavy equipment should be mounted on casters to allow for easy mobility and cleaning. Submit
information on how equipment units 4 and 13 will be installed.
28) Be advised, that the lowest shelf of all storage shelves located in all kitchen areas, and storage rooms
must be situated at least six inches up off the floor.
29) Toxic materials and surplus cleaning items must be stored away from food operations, food storage and
utensil washing facilities. Submit a proposed location.
30) Provide. an approved area for the proper storage of employee's personal items,_such as: coats, clothing,
etc. 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
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