HomeMy WebLinkAbout1335 W Elizabeth St - Correspondence/Health Department - 02/15/2011DEPARTMENT OF HEALTH AND ENVIRONMENT
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•=COMMITTED TO EXCELLENCE . ,'
February 9, 2011
Mr. Chad Fegely
Bones, Pies & Pitchers
12129 Village Circle
Brighton, Colorado 80603
Dear Mr. Fegely,
1525 Blue Spruce Drive
Fort Collins, Colorado 80524-2004
General Health (970) 498-6700
Environmental Health (970) 498-6775
Fax (970) 498-6772
FEB 15 2011
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The revised plans and additional specifications submitted for the construction of Bones, Pies &
Pitchers to be located at 1335 West Elizabeth, Unit 160, 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
modified to be in compliance with the above regulations. The plans are approved at this time. The
following items correspond to the Department's plan review letter dated January 12, 2011.
Menu and Food Handling:
1. Please submit a proposed menu for the operation. Please include a proposed drink menu
that lists drinks that will be served from the bar. Also, please describe the extent of the
proposed catering that is proposed. A copy of the operation'sproposed menu has been received. It is
acknolvledged that tap beer; bottled beer and swine and dispensed soft drinks will be served. It is also
acknoiwledged that offpremise catering ivill not be c077d7tcted.
2. Standard Operating Procedures (SOP) or Hazard Analysis Critical Control Point (HACCP) plan.
a. It is acknowledged that no system is set up to monitor food and equipment temperatures. It is
recommend that logs be used to monitor temperatures of cold and hot holding equipment, as
well as the temperatures of foods in the top of the pizza prep cooler (#3) and the steamtable. It
is understood that the temperattures of refrigeration equipment will be check 6177d logged daily.
b. The proposed time as a control plan for holding sliced pizzas can not be approved. The
plan must indicate how the pizza will be marked with the time it is removed from
temperature control. Please submit a revised plan. The revised time as a control plan can not
be approved Pizzas that will be displayed ivill be requtired to be maintained above 135 °F. Approved hot
holding eg7tipment must be provided for the display of this product. Please provide information on the .
equipment that will be installed
Equipment, Cleaning, and Accessibility:
3. 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. The following equipment is not
approved at this time:
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a) No ANSI accredited certification program was found for the following equipment. Please
provide additional information indicating if the following equipment is NSF, ETL
Sanitation, UL Sanitation listed, or if the equipment is BISSC certified:
• Tekna freezers (#5) Approved, ETL Sanitation Listed
• Trak Air Hot air fryer(#7)—Il is ack mvIedged that the hot air fryers will not be use and hat ttwo
deep fat f yers are to be installed. Please be advised the fryers must be installed 077 costers cis out
lined in item 5 of the January 12, 2011 plan review letter.
b) No information was provided for the following equipment. Please submit make, model
numbers and specification sheets for the following:
• Soft drink dispenser —Approved
• Ice maker —Specifications not submitted
• 3-compartment ware washing sink —Not NSF listed visual inspection required
• Vegetable preparation sink --Not NSF listed visual inspection required
• Pizza slice holding Cabinet -No information submitted. Submit make, model numbers and
specification sheet.
• Keg coolers —Approved, NSF listed
• Steamtable—Approved, NSF listed
o Server station Approved for dispensing of zttensils d17761pre-packaged, non potentially, hazardous
foods.
c) The locations of the steamtable, soft drink bag -in -the -box and soft drink carbonator was
not specified on the submitted floor plan. Please submit a floor plan showing the
location for this equipment. Location of the bag-iri-the-box and soft drink carbonator in the cabinet
located under the soft drink dispenser is acknowledged.
Ventilation:
12. It is acknowledged that grease cooking will be conducted in the establishment.
13. The exhaust hood to be installed above the pizza oven must be of commercial design that is
certified or classified for sanitation by an ANSI accredited certification program or its equivalent.
The hood must be constructed of stainless steel; must overhang the pizza oven at least six inches
on all open sides. Make up air must be filtered, tempered 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 the exhaust systems. The kitchen should be under a slightly negative air
pressure so that make up air can be exhausted through the kitchen ventilation system after it moves
from the dining areas to the kitchen.
a) Submit shop drawings or specification sheets for the exhaust hood to be installed.
Detail the size (length and width) of the hood and the material the hood will be
constructed of. Provide a ventilation schedule indicating exhaust capacities of the hood
and the make up air volume (CFM ratings) supplied into the establishment. UL listed, JW1
foot, CaptiveAire exhaust hood, (listed for exhaust of 150 FPM/ft. at 450°F cooking leinperatures), to
exhaust 2100 CFM is cpproved. Ozitsicle air to be supplied by: one make-up air znzit supplying 2100
CFMand n-i10 fzn•rtaces supplying 300 CFMeach is appt•oved.
b) Restrooms must be provided with mechanical exhaust ventilation to the outside. Submit the
CFM rating of the restroom exhaust fans. 400 CFMresbroonz exhaust is ackno-wledged
Plumbing:
14. An approved stainless steel food preparation sink that is equipped with at least one 18 inch drain
board must be provided. Be advised, this sink must be indirectly drained to sewer. Submit
specification sheets for the proposed food preparation sink. Not NSF listed visual inspection
requtired.
15. Please be advised the 3-compartment warewashing sink tubs must be large enough to
accommodate all equipment used in food preparation and storage. Drain boards must be self -
draining and must be at least 24" in length in establishments where food and beverages are served
in/on single service products and 36" in length when multi -use dishes, glass and table ware are
used.
a) Please submit specification sheets for the proposed warewashing sink. Indicate the size
of the sink's basins (length, width, and depth). Not NSF listed visital inspection required.
Compartment size of 18 " X 18 " X 14 " is acknowledged.
b) Please indicate the length of each drainboard and also indicate if food and beverages are
to be served in/on single service cups and plates or if multi -use dishes, glass and table
ware are to be used. Use of single service plates cited drink cups is acknowledged. The 18"
clrainbocn•ds on the tivarewashing sink i,mill be permitted provide; the 4' wire shehling rack is installed at
the }vest end of the sink and is use for staging soiled equipment and utensils prior to washing and wire
shelving is installed over the si77kf07' air drying equipment and utensils.
c) Please indicate if a pre -rinse sprayer will be installed on the warewashing sink. 17?StillGti071
of a pre -rinse sprayer at the warervashing sink is acknowledged.
17. Hand washing sinks must be easily accessible in all areas where food is prepared, served or where
utensils and equipment are washed. 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 hand soap. Also, the height of the hand washing sinks must be between 30" and 48" above the
floor and the diameter of the sink's basin must a minimum of 10" in any direction. When installed in
a countertop, the hand sink basin must be within 24" of the front of the counter, space between the
flood rim of the hand sink and the base or underside of any shelf, cabinet or counter located above
the sink must be at least 24". Hand sink faucets must be installed on the side of the sink basin
directly opposite the user. Additional hand washing sinks are required to be provided on the
south side of the kitchen and also in the bar area. Please submit a revised floor plan
indicating the proposed location of these additional hand washing sinks for review. The
addition of a hand tivashing sink just south of the dough table (94) is chproved. The locations of the hvo hand
ivashing sinks are approved.
18. A mop sink for the disposal of mop water and for the purpose of filling mop buckets and cleaning
mops must be provided. 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. Please submit a revised floor plan indicating the
proposed location for the required mop sink. Location of a mop sink in the closet located behveen the
restrooms is acknowledged.
19. Please indicate if chemical dispensing units will be provided at the warewashing sink or the
food preparation sink. Chemical dispensing units must be supplied with both hot and cold
running water. A faucet or hose bib separate from the mop sink must be provided at the
mop sink. This faucet or hose bib must be supplied with both hot and cold water. It is
aclnuotivledged that chemical dispersing equipment swill not be installed.
20. Please indicate the proposed indoor/outdoor seating capacity of the establishment. Proposed
indoor/outdoor seating capacity of 77 is acknowledged.
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21. The proposed instantaneous water heating system of one Rinnai water heater, model
R94LSi, is not approved. Two Rinnai water heaters (model R94LSi) system must be provided
for this operation. It is acknowledged that the ivater heating systems is being re -worked. Please submit
specifications and plans for the proposed water heating system for review. The water heating system is not
approved at this time.
22. Please be advised all drain lines from equipment such as the food preparation sink, ice machine,
ice bins, drink dispenser, drink overflow drains on the keg coolers, drink gun holster drains,
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 gapped. Please provide information on
the drainage of:
• Soft drink dispenser
• Keg coolers
It is acknoi-vlealged that additional floor sinks and drains are not to be installed for drainage of the food
preparation sink, north hand washing sink, soft drink dispenser and ice maker(s). It is understood that these
fixtures will drain into the floor sink that is to be located under the 3-co177pa7-tme7lt rvaretimashing sink. Please
be advised the water and drain lines for the food preparatioa7 sink, north hand washing sink, soft drink
dispenser and ice maker(s) must be 1-1179 within the north ivall and to the filatures and to the floor sink under
the 3-compartment sink as outlined in iten 26 of the January 12, 2011, plan review letter. It is Understood
that the keg coolers will be equipped ii)ith evaporator pans to renove condensation generated by the cooler's
refrigeration systems. The catch pans located in the top of the keg coolers under the beer taps must be
properly drained to sewer at the floor chain located at the south end of the bar area, or the catch pans under'
the taps must be capped so they do not drain and approved, removable liners/catch tray must be provided in
the tool's catch pans to collect and dispose of beer that nay be spilled during pozo-ing.
25. Please provide information noting the size and location of the grease interceptor if one is
required by City of Fort Collins Wastewater Department. If required, solids interceptors, grease
interceptor and grease traps must be installed out of the food preparation areas, storage and
warewashing areas and the top of the trap must be finished flush with the finished floor to allow for
easy cleaning of surrounding surfaces. Solids interceptors, grease interceptor and grease traps
should be located outside of the building. Grease trap located outside of the establishment is
acknowledged.
Structure, Finishes, General:
28. Please be advised foods, cups, plates and tableware must be adequately protected from customer
contamination, such as coughing, sneezing and handling. Submit information on food shields to
be provided on the south kitchen counter where the pizza will be displayed and at the
service station located in the northwest corner of the dinning area. Include shop drawing
the show the length and height for the required food shields. Please detail how plates, cups,
bowls and utensils and tableware will be dispensed to the public. No specifications make nodel
nztrnber or shop drawings submitted for the pizza display case. The display case will require visual inspection
for approval for• use. As noted in item 2b above, approved hot holding equipment must be provided for the
display of the pizzas. Please provide information on the equipment that will be installed It is acknowledged
that no sneeze guard ivill be provided at the service station located in the northwest corner of the dinning
area since no open food will be located at this area.
30. Please be advised floors, walls, ceilings, counter tops, storage shelves, cabinets and all work
surfaces, located within all kitchen and food preparation areas, the bar area, all storage areas, the
custodial closet, restrooms, serving areas, wait stations and ware washing areas must be of an
approved material that is smooth, durable, non -absorbent and easily cleanable. All floor/wall
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junctures and stationary equipment/cabinet floor junctures in the above listed areas must be
provided with approved concave coving. Paints used on the walls and ceilings must be washable,
without removing the paint from the surface when cleaned. Light colored, high gloss paint is
recommended.
a) The concrete floor finish in the bar area is not approved. Floor must be finished with
VCT, ceramic tile, or other approved flooring material. Please indicate what will be used
to finish the floor in this area. 117S1C111C11i077 of VCTflooring in the bar is aclmoivledged.
b) Submit information on what type of coving will be provided in the restrooms, utility
closet and the storage area located between the restrooms. VCTflooring in the restrooli ,
utility closet office cnad n7op room located between the restroonis is acknowledged. Please indicate what
type of cove base will be provided in these areas.
c) Please submit information on the finishes to be used on the walls and ceiling in the utility
closet and the storage area located between the restrooms. Pointed day wall and FRP is
acknolvIedged on the walls. Samples of the proposed file board and plastic ceiling panels Hurst be
submitted.for evaluation./or approval for use.
Items #2b, 3b, 21, 28, and 30b and c 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 conditions listed above and those outlined in the
January 12, 2011, 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
licensure. The establishment is required to obtain a Retail Food Establishment License. An application
for the required license will be provided by the department prior to the opening inspection.
The department has not received the $330 review fee assessed for the department's January
12, 2011 plan review. An additional review fee of $220 is assess for this second review. The total plan
review fee for this project is currently $550. Please be advised, before the department can give any
approval for licensure and operation, all plan review fees must be paid. The plan review billing invoice
for this project is attached.
Please feel free to contact this department if questions arise, or if I can be of further service at
498-6780.
Sincerely,
Jim Devore, REHS
Environmental Health Specialist
cc: T. Meyer, JCL Architecture Inc., 401 Mason Street, FC 80524
Fort Collins Building Department