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HomeMy WebLinkAbout1636 N College Ave - Correspondence/Health Department - 07/07/2003LARIMER DEPARTMENT OF HEALTH AND ENVIRONMENT COUNTY 1525 Blue Spruce Drive Fort Collins, Colorado, 80524-2004 General Health (970) 498-6700 Environmental Health (970) 498-6775 Fax (970) 498-6772 July 7, 2003 Mr. Robert Pfankuch Albertson's, Inc. 1636 North College Ave. Fort Collins, CO 80524 RECEIVED JUL 1 4 2003 Dear Mr. Pfankuch r-ow 3-787 The plans and sp ifications submitted for the remodel of Albertson's Grocery Store #814, located at 1 36 N. College Ave, 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 Colorado Retail Food Establishment Rules and Regulations. These items must be clearly specified in writing or. be modified to be in compliance with the above regulations. The plans are approved at this time. All plans must be approved prior to commencement of construction. Final approval of plans can not be granted until payment is received. Be advised a plan review fee of $30.00 per hour will be charged for time spent reviewing the plans. This fee must be paid before an opening inspection can be scheduled. 1. Please be advised all food service equipment must be of commercial design that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program or its equivalent. Custom made and used equipment cannot be approved until it is visually inspected. 2. Please be advised walk-in refrigerators used for iced products, hanging meats or which require flushing must be equipped with a floor drain, or must have a floor drain within five feet if the walk-in floor is graded to such an outside floor drain. 3. Please be advised solid metal shelving is not approved for use in walk-in coolers and freezers. Wooden interior finishes such as shelving or pallets are not approved for use in coolers or freezers. Metal shelves in the walk-in cooler or freezer must be of an approved metal wire construction. 4. Please be advised an approved smooth, easily cleanable, non -absorbent, enclosure must be provided between the top of the walk-in and the finished ceiling if this area is 24 inches or less. 5. Please be advised heavy floor mounted equipment must be mounted on casters to allow for mobility and easy cleaning. Be advised heavy counter mounted equipment P. I op 4 which can not be easily moved for cleaning must be installed on four inch sanitary legs or properly and neatly sealed to counters to help facilitate easy cleaning. 6. Hard to clean spaces or gaps around equipment, counters, utilities and plumbing must be eliminated to provide for easy cleaning. All equipment, cabinets or counters that are not mounted on casters or are not easily moveable must be: a) Spaced in accordance with Section 4-302 A and C of the Rules and Regulations so the surfaces of the floors, walls, and exterior surfaces of equipment can be easily cleaned; or b) Neatly sealed to adjoining walls, equipment, cabinets, or counters. 7. The exhaust hoods must be of commercial design that are certified or classified for sanitation by an ANSI accredited certification program or its equivalent. Make up air must be filtered, tempered during the winter months, and mechanically introduced into the establishment at a volume equal to or greater than what is being exhausted; must be distributed so as not to short circuit exhaust systems. The establishment should be under a slightly negative air pressure so that make up air can be exhausted through the ventilation system. a) Be advised exhaust from the establishment's ventilation system may not exceed 20% opacity measured outside the building as per Colorado State Air Quality Regulations. b) All hoods must pass a smoke test conducted by the Health Department before approval for use can be given. Be advised, once the establishment's ventilation systems have been balanced, a copy of the air balance report must be submitted to the Health Department for review. c) Restrooms must be provided with mechanical exhaust ventilation to the outside. 8. Be advised, drain boards 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. Overhead racking or shelves may be used to help meet drain board length requirements. 9. Please be advised hand sinks must be easily accessible in all areas where food is prepared, served or where utensils and equipment is washed. Be advised, 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. 10.All drains from equipment such as: 3-compartment ware washing sinks, ice machines, refrigeration/freezer units not provided with evaporation pans, and cold tables holding ice must be directed to a floor drain or floor sink and be properly air gaped. Please be advised the compressor drain line in the bakery walk-in ' 2- °r- 4 freezer must indirectly drain to sewer. Submit information on the drainage of the new walk-in freezer in the bakery. 11. Please 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 they are flush with the finished floor. 12. Be advised, approved, properly installed, backflow device(s) must be provided on submerged inlets. 13.All plumbing and electrical conduit are to be located behind walls or below floors. Exposed water pipes, sewer lines, or electrical conduit running along the walls or floors are not approved. All drain lines, water lines, and electrical conduit running along the wall must be boxed in or completely concealed along the wall to facilitate easy cleaning. Exposed pipes, lines or conduit along the floor are not approved. 14. Be advised, 50 foot candles of light are required on all working surfaces and 20 foot candles on all other surfaces in the kitchen, storage areas, service counter, wait stations, restrooms, bar, utensil washing area, custodial closet, and all food prep areas. At least 10 foot-candles of light is required on all areas of the walk-in cooler and freezer. Be advised, a single fight inside the walk-in(s) may not be adequate to provide the required lighting. All lights in the above areas must be shielded in an approved manner. All light inside equipment must also be shielded. 15. Be advised foods, cups, plates, and tableware must be adequately protected from customer contamination, such as coughing, sneezing, and handling. 16. All outer openings including doors and windows must be kept closed or permanent screens or air curtains must be installed on outer openings that will be left open periodically. All exit and restroom doors must be fitted with self -closures. 17. Floors, walls, ceilings, counter tops, storage shelves, cabinets, and all work surfaces, located within the various food preparation departments, storage areas, custodial closet, restrooms, serving area, dish washing areas, walk-ins, and all food prep areas must be of an approved material that is smooth, non -absorbent, easily cleanable, and durable. All paints used on the walls and ceilings must be washable, without removing the paint when cleaned. Light colored high gloss paint is recommended. Please be advised the floor of the bakery walk-in freezer must be sealed with a commercial product to be smooth, durable, non -absorbent, and easily cleanable. Submit information on what will be provided. 18.All floor/wall junctures and stationary equipment floor junctures in the above listed areas must be provided with approved concave coving. If quarry tile coving is provided, it must be installed flush with the finished floor. I'- ';� of 4 The above items (#10 and 17) 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. Please notify the departments at least 48 hours prior to your opening date so that a final acceptance inspection can be perFormed. Please feel free to contact this department if questions arise, or if I can be of further assistance at 498-6775. n, Sincerely, r ' � J; V ����-C.r Nicole Venhorst Environmental Health Specialist Cc: Fort Collins Building Department �', `�,o F 4,' .