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HomeMy WebLinkAbout749 S Lemay Ave - Correspondence/Health Department - 03/31/2010ss, LARIMER 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 March 31,.2010 Ms. Jen Kayton Coffee Spielen Tasting 1939 Kendron Dr. Fort Collins, CO 80524 Dear Ms. Kayton, © O (D (0 O 5- The plans and specifications submitted for the construction of Coffee Spielen Tasting to be located at 749 S. Lemay Ave., in 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 prior to approval of the submitted plans. The plans are approved at this time. 1. Please submit information on proposed food handling procedures for the following areas. Please include any Hazard Analysis Critical Control Point (HACCP) plan/food handling procedure manual that details the following: a) Protocols and/or systems that are set up and used to monitor food and equipment temperatures. b) Policies used to restrict or exclude food workers who are ill. Controls used to manage workers that return to work after being ill. c) Policies used to restrict and manage workers that have cuts or sores on their hands and arms. d) Policies/procedures to minimize bare hand contact with ready to eat foods. 2. 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 such as NSF, ETL Sanitation, UL Sanitation, or BISSC Certified. Custom made and used equipment cannot be approved until it is visually inspected. Visual inspection of the used equipment will be conducted during construction inspections prior to opening. Used equipment must be clean and in operational condition. 3. The refrigeration in the establishment is limited. Sufficient conveniently located refrigeration must be provided to assure the maintenance of potentially hazardous foods below 41 °F during storage, display and preparation. If it is determined by this department that foods are temperature abused due to a lack of equipment additional refrigeration will be required. 4. Please be advised heavy floor mounted equipment such as refrigerated make table coolers, reach -in coolers and freezers must be mounted on casters to allow for mobility and easy cleaning of the equipment, surrounding surfaces and adjoining equipment. Heavy counter mounted equipment such as soft drink, ice, tea, juice, and coffee dispensers which can not be easily moved for cleaning must be installed on four inch sanitary legs or neatly sealed to counters to facilitate cleaning. 5. Please be advised gas equipment must be installed in a way as to permit easy cleaning around this equipment. Gas lines for cooking equipment must be long enough so the equipment can be pulled out or quick disconnects must be provided on the gas lines to allow the equipment to be completely disconnected and pulled out and surfaces cleaned. 6. Please be advised that no appurtenances, such as syrup lines, carbonators, drop -in cold plates, drain lines or drained bottle holders are permitted in potable ice bins or any unit used to store potable ice. Ice used for beverages must be stored in an approved indirectly drained ice bin. 7. Please be advised pallets, dunnage racks, shelves and other floor racking systems must be installed in a manner that will not inhibit or prevent easy cleaning of floors and surrounding surfaces. Storage shelves located in all food preparation areas and storage areas must be situated at least six inches off the floor. Soft drink carbonators must be provided with six inch legs to permit easy cleaning. 8. 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 and cabinets can be easily cleaned; or b) Neatly sealed to adjoining walls, equipment, cabinets or counters. 9. It is indicated that the coffee roaster is to be vented to the outside. Submit information detailing the exhaust from the coffee roaster, indicating if this is a mechanical exhaust or passive exhaust system. If this is a mechanical exhaust system there must be a means of mechanically returning an equivalent or greater volume of air into the establishment to provide an overall positive air pressure. Please provide this information. 10. 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. 11. Restrooms must be provided with mechanical exhaust ventilation to the outside. Submit information indicating if ventilation is provided and the CFM rating of the exhaust fans. 12.An approved stainless steel food preparation sink with a minimum of one 18 inch drain board must be provided if fresh produce is prepared as part of a standard menu item. Be advised, this sink must be indirectly drained to sewer. 13. Hand washing sinks must be easily accessible in all areas where food is prepared, served or where utensils and equipment is washed. Please be advised all hand washing 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. 14. Please be advised the mop sink must be provided with hot and cold running water. Mop and broom hangers and storage shelves must be provided at the mop sink to properly hang and air dry mops and to properly store cleaning supplies. 15. Restroom fixtures are based on the requirements of the Uniform Plumbing Code. Since the total seating capacity of the establishment is 31, 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. The submitted plans indicate that there is only one unisex restroom. Please submit information on additional restroom to be installed or reduce the overall indoor and outdoor seating to no more than 15. 16.The water heating system must have a minimum recovery rate of 38 gallons/hour at 100°F rise or must have a 9.2 KW rating. The Bradford White 9 KW water heater, model MI 30R5DS13 is approved. 17. Please be advised all drains from equipment such as ware washing sinks, ice machines, ice bins, drink dispensers, drink overflow drains, refrigeration/freezer units not provided with evaporation pans and water heaters must be directed to a floor drain or floor sink and be properly air gaped. 18. Please be advised approved, properly installed, backflow devices must be provided on all soft drink carbonators and coffee/tea dispensers. Backflow devices on water lines subject to back pressure or continuous pressure must be equipped with backflow preventers that are designed for continuous pressure. 19. Please be advised all plumbing, gas, lines, electrical conduit and other service utility lines must be located behind walls, above finished ceilings or below floors in finished rooms and areas. Exposed water pipes, sewer lines, gas lines or electrical conduit running along the surface of the walls, ceiling or floors are not approved. All drain lines, water lines, gas lines and electrical conduit running along the walls in finished rooms must be boxed in or completely concealed along the wall to facilitate easy cleaning. 20. Please be advised at least 50 foot candles of light are required on all working surfaces and 20 foot candles on all other surfaces in all kitchen, preparation areas, storage areas, service counters, restrooms, and ware washing areas. All lights in the above areas except, restrooms, warehouse areas where cased food are stored and in retail sales areas where package food are sold, must be shielded in an approved manner. All light inside equipment must also be shielded. 21.To help prevent insect and rodent entry into the building 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. Weather striping, threshold and/or broom sweeps must be installed on all outside doors to eliminate gaps to the outside. All exit and restroom doors must be fitted with self -closures. 22. Please be advised floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces, located within all kitchen and food preparation areas, storage areas, restrooms, serving areas, and ware washing areas must be of an approved material that is smooth, non - absorbent, easily cleanable and durable. 23.All paints used on the walls and ceilings must be washable, without removing the paint when cleaned. Light colored high gloss paint is recommended. 24.AII floor/wall junctures and stationary equipment floorjunctures in the above listed areas must be provided with approved concave coving. 25.The department will require the cart to comply with Chapter 9 Mobile Retail Food Establishments or Push Carts of the above noted regulations. When the cart is operating it must operate out of an approved commissary. Be advised, when operating, the cart must report to the commissary at least once per day for supplies and cleaning operations. 26.An adequate, uncontaminated supply of potable water must be provided at all times, under pressure, when the cart is in operation. The 5 gallon tanks connected to a 5 gallon point of use water heater for the cart is acknowledged. 27. Be advised all liquid waste must be stored in a retention tank that is at least 15% larger than the fresh water supply tank. It is acknowledged that the waste water tank is at least 7 gallon capacity. 28. The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material such as concrete or machine laid asphalt. 29.Toxic materials and surplus cleaning supplies must be stored away from food operations, food storage, and utensil washing facilities. 30. Provide an approved area for the storage of employee's personal items, such as: coats, clothing, etc. 31. Be advised that the following items are required in each department of the establishment. a) Food product thermometers (0 to 2200F). b) Food handler's gloves and finger cots. c) Approved sanitizer. d) Test kits for the sanitizer. In addition to the $100.00 plan review application fee paid at the time the plans were submitted for review, a review fee is assessed for the actual review time. The review fee is assessed at a rate of $44 per hour. Currently review cost for this project is $176.00. Please be advised, before the department can give any approval for operation all plan review fees must be must be paid. The plan review billing invoices for this project are attached. Items #1, 9, 11, 15 can be submitted either in written form or as an addendum to the plans submitted. The written plans are approved at this time. Be advised approval of plans, including the above modifications and those outlined in the plan review letter, does not constitute acceptance of the completed structures. Inspections 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. Please feel free to contact this department if questions arise, or if I can be of further service at 498-6775. Sincerely, Paul R. Rees Environmental Health Specialist cc: Fort Collins Building Department