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HomeMy WebLinkAbout1933 Jessup Dr - Correspondence/Health Department - 04/14/2015DEPARTMENT 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 April 14, 2015 Jessup Farm, LLC dba Bindle Coffee 3702 Manhattan Avenue Fort Collins, Colorado 80525 To the Involved Parties, The plans and specifications submitted for the construction of Bindle Coffee to be located at 1933 Jessup Drive in Fort Collins, Colorado, have been reviewed by this department. The following items are specific to the submitted plans and must be completed in order to maintain compliance with the Colorado Retail Food Establishment Rules and Regulations. The plans are approved at this time. PLEASE NOTE: This letter contains important information and advisements for the construction of the establishment. Establishment owners are responsible for items noted in this letter. Please share this letter with all involved parties, including the construction superintendent and contractors at the construction site. If there are any questions regarding information in this letter or anything else related to the construction and operation of the establishment, please call at (970) 498-6833. Menu and Food Handling: 1. A revised menu (received April 13, 2015) was provided as a separate submittal, greatly reducing the items to be prepared on-site. The menu will include various espresso, coffee, tea and other hot beverages, as well as shelf-stable baked goods including scones, muffins and cookies. Yogurt bowls and savory English muffins with herbed cream cheese will also be offered. a. The establishment will also roast their own coffee beans using a vented roaster. b. Even with the reduced menu, the refrigeration on the premises is still inadequate. Additional refrigeration must be provided to maintain the temperatures of the back-up gallons of milk, the milk alternatives (soy, coconut), cream cheese, tomatoes, sprouts, eggs, yogurt, butter, etc., all used in beverages or as ingredients to other items. i. Originally proposed for the kitchen and coffee bar were the single door under counter, a single door merchandiser (True) and a single door freezer. 1. The single door True refrigerator is not approved for potentially hazardous foods so a single door Supera cooler has been proposed. 2. Per the April 14th electronic mail received from Andrew Webb, a 2-door upright Supera reach-in cooler will be installed to provide more cold holding capacity. c. It is understood that a chicken coop will be operating on-site and is overseen by The Farmhouse. The chicken coop eggs may not be utilized at the coffee shop unless the eggs are an approved source per the Colorado Department of Agriculture. 2. Written food handling procedures were not provided as part of the application. To promote active managerial control for safe food handling, standard operating procedures should be created and staff properly trained on the procedures. Staff should also be regularly monitored to ensure SOPs are being followed. Please incorporate the following: a. A temperature log was provided for the refrigeration temperatures. It is recommended that logs also be required for the monitoring of food temperatures for cooling of room temperature prepared items like sliced tomatoes and specific high hazard produce like sprouts. b. With the menu revisions, there will be no cooling of cooked, potentially hazardous foods. Please be advised, room temperature prepared foods are required to under go rapid cooling. Rapid cooling requires prepared foods to be cooled from post-preparation temperature to below 41ºF within four hours. This is required for prepared products such as sliced/chopped produce (sliced tomatoes) and blended/herbed cream cheeses. Covering these items immediately after preparation and placing the products in the refrigeration units is not approved. Only after the product has quickly cooled to less than 41ºF may the product be covered for storage. c. It is acknowledged that cooled food will not be reheated for hot holding. d. An employee illness policy was provided. The policy indicated that food employees experiencing vomiting, diarrhea, jaundice, sore throat with fever, and infected cuts/burns, be excluded from work til 24 hours symptom free. This is accurate, but it is recommended that employees remain home for 48-72 hours to minimize exposure to other employees and customers from i. Please be advised, written policies should be in place that are more descriptive with the reportable illnesses and must also outline controls used to manage workers that return to work after being ill. a. Please be advised, the Colorado Retail Food Establishment Rule and Regulations specifically state that an employee must be excluded from work if the food employee is symptomatic with vomiting, diarrhea, jaundice, sore throat with fever, except when the symptom is from a noninfectious condition (examples: allergic reaction/intolerance). Employees shall not return to work til they are symptom free for 24 hours (48 to 72 hours recommended). b. Employees diagnosed with a Health Department reportable illness such as Norovirus, Hepatitis A virus, Shigella spp., Enterohemorrhagic or Shiga Toxin- Producing Escherichia coli, Salmonella Typhi; or other enteric bacterial pathogen such as Salmonella or Campylobacter, must be excluded from work. Specific exclusions and requirements to return to work are provided in the regulations in Chapter 2 for the reportable illnesses. i. In most cases, negative test results, physician and health department approval are required prior to returning to work. ii. The management should establish an environment that allows for open communication between management and employees to help in identifying employees that have been ill to assist in their task assignments upon returning to work. iii. Keep records to identify employee schedules to monitor scheduled hours, sick leave and shift changes. e. It is acknowledged that employees that experience a cut or burn will be required to clean the injury, and then use a band aid to cover the wound as well as a glove. f. It was indicated in the application that employees will be required to use utensils or gloves to handle open foods. Please be advised, employees are required to wash hands prior to applying gloves. Equipment, Cleaning, and Accessibility: 3. 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. a. Custom made and used equipment cannot be approved until it is visually inspected. b. The refrigerated display will now be replaced with a glass built-in counter, ambient display. Inspection will be required for approval. c. Pitcher rinser (EQ19); inspection will be required for approval. d. A Waring commercial toaster has been proposed for install. 4. Heavy floor mounted equipment must be mounted on casters to allow for mobility and easy cleaning of the equipment, surrounding surfaces and adjoining equipment. The following equipment is required to be installed on casters: a. reach-in cooler (EQ10) b. reach-in freezer (EQ11) c. convection oven stand (EQ20) d. Heavy counter mounted equipment which cannot be easily moved for cleaning, must be installed on four inch sanitary legs or neatly sealed to counters to facilitate cleaning. i. Espresso machine (EQ1) ii. Grinders (EQ2-4) iii. Coffee roaster (if counter mounted) e. Heavy floor mounted equipment that will require a minimum of six inch legs include: i. Prep table ii. Coffee roaster (if floor mounted; may also be sealed in place) 5. 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. a. Storage shelves located in all food preparation and storage areas must be situated at least six inches off the floor. b. Wooden shelving or pallets are not approved for use in storage, kitchen and ware washing areas. c. It has been acknowledged that wooden pallets 15 inches off the floor will be used for burlap bags of green coffee storage on the retail sales floor. 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 and cabinets can be easily cleaned; or b. Neatly sealed to adjoining walls, equipment, cabinets or counters. i. The front service counters and display cooler and supporting mill work/cabinetry must be sealed to all adjoining surfaces, including the floors and walls, and the counter top sealed to the base. ii. The ware washing fixtures, hand sinks and the mop sink basin must be neatly sealed to the supporting wall. Ventilation: 7. The establishment is not approved for grease cooking. a. A commercial convection oven with a 1.5 kW rating is proposed for cooking baked goods. b. A Diedrich coffee roaster with a 12,000 BTU rating is proposed for roasting coffee on-site. 8. Mechanical plans were not submitted for review. It was indicated via electronic mail on April 13th , that the coffee roaster will be direct vented using a Metalbestos vent for high temperature, model UT/ST. a. Please be advised, the exhaust from the coffee roaster ventilation system may not exceed 20% opacity measured outside the building as per Colorado State Air Quality Regulations. 9. A single occupancy restroom has been proposed. Please be advised, this restroom must be provided with mechanical exhaust ventilation to the outside. Plumbing: 10. A food preparation sink is proposed for installation in the kitchen. Specification sheets were not provided. The preparation sink is required to have an 18 inch drain board and have a waste line directed to a floor sink. 11. Ware washing sink drain boards must be self-draining and directed to the ware washing sink bowls or dish machines. a. The 3-compartment sink specifications were provided via electronic mail on April 14th . 18 inch drain boards are proposed. Per the April 13th email, it was indicated that 24 inch drain boards would be installed on both ends per the requirement. b. A wire rack will be required to be installed above the 3-compartment sink that is as long as the length of each side of the sink to accommodate air drying of cleaned equipment, as well as storage. 12. The plans did not specify if a garbage disposal will be installed. Please be advised, if a garbage disposal is installed, the following are required: a. Please be advised if a garbage disposal is installed at a food preparation sink or 3-compartment ware washing sink it must be installed in the drain board and be directly plumbed to sewer. Garbage disposals are not permitted to be installed within a sink basin. b. A scupper drain must also be installed and must span the entire flat section of the drain board of the food preparation sink. c. An additional 18” drain board is required to be provided if installed on the food preparation sink drain board. 13. Hand washing sinks must be easily accessible in all areas where food is prepared, served or where utensils and equipment are washed. a. 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. b. Conveniently located hand sinks are proposed for the kitchen, coffee bar and the restroom. 14. A mop sink for the disposal of mop water and for the purpose of filling mop buckets and cleaning mops is proposed. a. The mop sink will be provided with hot and cold running water. b. Mop and broom hangers must be provided at the mop sink to properly hang and air dry mops. c. Storage shelves must also be provided to properly store cleaning supplies. 15. It was not indicated whether chemical dispensing units will be provided at the ware washing sink, mop sink, or food preparation sink. If installed, the following are required: a. Chemical dispensing units must be supplied with both hot and cold running water at 3-compartment sinks and mop sinks. b. A separate faucet must be provided for chemical dispensing units installed at the mop sink, therefore resulting in two faucets with hot and cold running water; or a faucet with no built-in vacuum breaker may be installed at the mop sink with a chemical dispenser that has a plain water option. c. When installing chemical dispensers above the 3-compartment sink, the dish detergent and the sanitizer must be stored above the soiled drain board and/or washing basin of the 3-compartment sink, or below the drain board/sink. 16. Restroom fixtures are based on the requirements of the 2009 International Plumbing Code. No seating totals were proposed in the application, but 21 seats have been proposed for inside the coffee bar per the floor plan. Please be advised, with only one restroom, the coffee shop is limited to a total of 15 seats for indoor and outdoor seating. With 21 proposed seats (and potentially more outdoor), the single use restroom with one toilet and one hand sink is not approved. a. If the City of Fort Collins building department has approved the single restroom for 21 plus seats, please provide written documentation. b. If the City has not approved the seating, then remove seating and do not provide outdoor seating. 17. No water heating system was proposed. It was indicated in the April 13th email that the dish machine would not be installed below the 3-comp sink. The water heating system was sized for either situation: a. Without the dishmachine, the water heating system must have a minimum of 32 gallons/hour recovery rate at 100°F rise and a 30,320 BTU rating. b. With the dishmachine (estimated with a 30 gallons per hour consumption rate), the water heating system must have a minimum of 68 gallons/hour recovery rate at 100°F rise and a 70,809 BTU rating. c. Submit make, model number, recovery rate and BTU rating of a water heater that meets the above specifications. 18. Plumbing plans were not provided. All drains from the following equipment are required to be directed to a floor drain or floor sink and be properly air gapped: a. 3-compartment ware washing sink (EQ14) b. food preparation sink (EQ17) c. ice machine and ice bin (EQ12) d. pitcher rinser (EQ19) e. Espresso/drink dispensers/drink overflow drains (EQ1) f. water heater g. Floor sinks must not be installed under equipment or cabinetry where they cannot be cleaned. h. All floor sinks and floor drains must be installed so they are flush with the finished floor. 19. Please be advised approved, properly installed, backflow devices must be provided on all submerged inlets, hose bib, water lines for beverage dispensers (espresso machine, pitcher rinser, ice machine). Backflow devices on water lines subject to back pressure or continuous pressure must be equipped with backflow preventers that are designed for continuous pressure. 20. The plans did not propose a grease trap or interceptor for the coffee shop. It is acknowledged that there is one on the property for the restaurant. Please be advised, the health department does not determine the need for grease trap or interceptor. If the local wastewater authority requires one, the grease trap/interceptor must be installed out of the food preparation areas, storage and ware washing areas and the top of the trap must be finished flush with the finished floor to allow for easy cleaning of surrounding surfaces. 21. 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. a. Exposed water pipes, sewer lines, gas lines or electrical conduit running along the surface of the walls, ceiling or floors are not approved. b. 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. c. Please be advised external floor or wall mounted Uni-strut or hard to clean brackets are not approved. Structure, Finishes, General: 22. Illumination/lighting plans were not submitted. Please be advised, the following light levels are required in the following areas: a. At least 50 foot candles of light are required on all surfaces where food is prepared (back kitchen, coffee roasting, ice machine, espresso counters) and equipment and utensils are washed (kitchen). i. Since open food handling does occur in the front service counter, lighting should be sufficient to minimize physical contamination of the open products as well as maintain cleanliness. b. At least 20 foot candles of light are required on all other surfaces within restroom and custodial closet. c. All lights in the above areas, except restroom and custodial closet, must be shielded in an approved manner. d. All lights inside equipment and above open food must also be shielded. e. Please be advised that additional light fixtures may be required if it is determined that the light levels are inadequate during construction. 23. Please be advised, food must be adequately protected from customer contamination, such as coughing, sneezing and handling, especially at the front service counter. a. All open foods in the coffee bar must be stored in the glass display, covered or wrapped. 24. 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. a. Weather stripping, threshold and/or broom sweeps must be installed on all outside doors to eliminate gaps to the outside. b. All exit and restroom doors must be fitted with self-closures. 25. It has been acknowledged that the glass wall proposed for the south side of the building will be a functioning garage door opening directly into the coffee back bar area. a. Unprotected roll-up garage doors that open directly into food preparation areas are prohibited. Only limited food and beverage preparation is permitted in open air bars. Roasting coffee and grinding coffee for retail is not allowed under limited preparation. b. The proposed layout is not approved. Please propose an alternative, or create a glass wall that does not open. 26. Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces, located within all kitchen and food preparation areas, storage areas, custodial closet, restroom, serving area/coffee bar, and ware washing area, must be of an approved material that is smooth, durable, non-absorbent and easily cleanable. a. The floor finish proposed for the kitchen/janitor is ‘quarry tile or equal’ and the back bar floor finish will be a ‘luxury tile or equal’. Please be advised, if a material other than a ceramic, quarry or commercial vinyl is used, the material must first be approved by the health department. There are several epoxy type floor surfaces that are not approved ad require a sample submittal for evaluation. i. No specific cove base was proposed for the kitchen, back bar, restroom and janitor closet. 1. Please be advised, all floor/wall junctures and stationary equipment floor junctures in the above listed areas must be provided with approved concave coving. a. If ceramic/quarry tile coving is provided, the cove base tiles must be installed flush with the finished floor tiles. Top set of ceramic/quarry tile base is not allowed. b. If installing rubber/vinyl cove base, it must be neatly sealed with silicon at the top and bottom. b. The proposed ceiling finish for the coffee back bar and the kitchen will be gypsum board installed directly to the existing roof frame. Please be advised, the gypsum board must be painted to be smooth and nonabsorbent. c. No wall finish is proposed for the back bar area. Page A8.1 of the plans indicates that the back walls will be comprised of horizontal planks (wood). i. A nonabsorbent backsplash starting at the floor and ending 12 inches above the height of the tallest equipment in the bar is required behind the equipment of the east wood wall of the back bar. d. The proposed walls of the kitchen are FRP on page A1.1, but displayed as brick and horizontal planks (wood) in the interior elevations of page A8.1. i. Brick and wood are not approved in the kitchen and janitor closet. The walls must be covered with FRP. 27. The outside trash and recycling areas must be located on a cleanable surface of concrete or machine laid asphalt. 28. Provide an approved area for adequate storage of employee’s personal items, such as coats, clothing, backpacks and handbags that is separate from food and clean equipment. 29. The following items are required where food handling and ware washing occur in the establishment: a. food product thermometers scaled 0 to 220°F, digital thermometers or thermocouple b. food handlers’ gloves and finger cots c. approved sanitizer d. test strips for the sanitizer Please review all items, with emphasis on bolded items, including: 1, 2, 3, 4, 8, 9, 10, 11, 15, 16, 17, 18, 19, 21, 22, 25 and 26, and submit information as required. Items requiring information can be submitted either in written form or as an addendum to the plans submitted. The written plans are approved at this time. Please be advised, approval of the plans, including the above modifications outlined in this 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. In addition to the $100 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. Final review cost for this project is $176. Please be advised, before the department can give any approval for operation all plan review fees must be paid. The plan review billing invoice for this project is attached to the hard copy of the final approval letter. Please feel free to contact this department if questions arise, or if I can be of further service at 498-6833. Sincerely, Lea Schneider Environmental Health Specialist cc: City of Fort Collins Building Department via electronic mail Andrew Webb, Bindle Coffee, via electronic mail at andrew@bindlecoffee.com Steven Sorenson with Bellisimo Inc, via electronic mail at ssorensen@bellisiominc.com