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HomeMy WebLinkAbout3460 S College Ave - Correspondence/Health Department - 05/18/1994DTS 5/23 yt IsIrAl BOARD OF HEALTH Pamela Howard, Loveland President Kenneth W. Curtis, Jr., MD, MPH, Fort Collins A Commitment To Progress Vice President Kent N. Campbell, JD, Fort Collins Ax Sidney M. Waldrop, MS, Fort Collins 6xk�� Alice Hallberg, R.N., Estes Park LARIMER COUNTY DEPARTMENT OF HEALTH AND ENVIRONMENT Adrienne LeBailly, MD, MPH, Director yam" ' G I�'l r/ May 18, 1994 Curtis Zook Front Range Roasters 11091 N. Wolff Way Westminster, CO 80030 Dear Mr. Zook: 1525 Blue Spruce Drive Fort Collins, Colorado 80524-2004 General Health 498-6700 Environmental Health 498-6775 FAX 498-6772 The plans and specifications submitted for the construction of Kenny Rogers Roasters, 3460 South College Avenue, 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 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 made equipment and - used equipment ca^.net hc- �,prove`7,. tin Y_il-it-is. Visually inspected. The following equipment is not approved at this time due to lack of information and/or lack of NSF approval. Submit make and model numbers and specification sheets on the following equipment: a) The submitted plans do not show the location for the dipper well (01), yogurt machine (#35), under counter refrigerator (#51),, and dough mixer (#65). Provide information indicating where this equipment will be located or if it will be used. b) The Rotisserie unit (#33) is not NSF listed, Please provide additional specification sheets so this unit can be evaluated'. c) The Rotisserie unit (#40; Hardt KR-D1) is not NSF approved. For this oven to be approved for use, the following must be addressed: Courtlyn W. Hotchkiss District I BOARD OF COUNTY COMMISSIONERS Janet Duvall District II Jim Disney District III Mr. Zook May 18, 1994 Page 2 1) The exterior brick surface is not approved. Brick finishes are not smooth and easily cleanable. All exterior surfaces must be smooth, durable, non -absorbent, light in color and easily cleanable. This also includes the wood storage areas. 2) Access must be provided for cleaning the interior of the rotisserie, including the floor under the rotisserie. 3) The rotisserie's water pan must be drained to sewer through an approved air gap. Also, an approved, properly installed back°flow prevention device rrsa--be provided -on the water supply line to the rotisserie. 4) Please be advised, wood burning appliances may require air quality permits. To determine if a permit ,is required, please submit projected amount of wood that will be burned in the rotisserie. 5) The rotisserie will require visual inspection before it can be approved. 2) The Convection oven (#9) and Rotisserie' Unit (#33) 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. Heavy equipment such as the convection oven, rotisserie unit (#33), chicken warmer (#6), open top refrigerators, etc. should also be mounted on casters to allow for easy mobility. -3-)- 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. 4) The kitchen exhaust hoods must be NSF (National Sanitation Foundation) approved or its equivalent; must be constructed of stainless steel; must overhang all cooking equipment not less than 6 inches beyond the edge of the cooking surface on all open sides. Be advised, make up air must be filtered, tempered during 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 the exhaust systems. a) The exhaust hood switch(es) must be interlocked with the makeup air system so the hood(s) can not operate without adequate make- up air. b) Submit specification sheets with UL Test data for the air flows for the exhaust hoods. Mr. Zook May 18, 1994 Page 3 c) Provide information indicating the volume of outside air RTU-1 & 2 will provide into the building. d) Sheets CA 1-4 of the submitted plans indicate only one MUA will . be provided to supply air to the exhaust hood. Sheet M-1-3 show two MUA units. Please clarify what will be provided. 5) Submit the size dimensions (length, width, and depth) of the 3- compartment sink basins so the adequacy of the proposed water heater can be determined. Also, sheet M-2 indicated an AO Smith BTC-305 water heater will be installed and submitted cut sheets indicate a Paloma - water heater=will bc- provided--- Sheet- M-2 shows - the water heater will be installed in the office, sheet EQ-1 indicates the water heater to be in the chicken prep area. Please clarify what water heater is to be proposed and where it will be located. 6) Because of the high potential for contamination, the mop sink needs to be relocated out, away from the middle of the kitchen. Please provide information indicating where this sink will be located. Provide mop hangers or hooks around the mop sink to hang and air dry mops. 7) To help prevent cross contamination of the clean utensils, dishes, and pots and pans from being soiled, it is recommended that the dishwasher disposal and pre rinse area be relocated to the west side of the dishwasher and the clean dish drainboard to the east side of the dishwasher. It is also recommended that the dishwashers drainboards and the 3-compartment sink and its drainboards be fabricated in one piece so the 3-compartment sink and its drainboards can be utilized as an additional drainboard space. 8) Submit a proposed menu. 9) Hand sinks must be easily accessible in all rooms where food is prepared or utensils are washed. The hand sink located in the back kitchen area is not easily accessible to the dishmachine area. An additional hand sink must be provided in this area. Provide information on a proposed location for this hand sink. (The. Department recommends a small goose neck faucet, equipped with hot and cold water and separately plumbed be provided at the pre rinse sink (#15) to be used for hand washing.) Be advised, an additional hand sink will be required at the west end of the service area when the "future char -broiler" is provided and installed. 10) All drain lines from equipment such as: vegetable sinks, dishmachines, ice- machines, ice bins, drink, dispensers, drink overflow drains, refrigeration/freezer units not equipped with evaporation pans, steam kettles, walk-in compressors and cold tables holding ice must be directed to a floor drain or floor sink and be properly air gaped. Mr. Zook May 18, 1994 Page 4 Submit a complete plumbing schedule indicating all floor drains and floor sinks and how the above listed equipment is to be drained. a) Submit information indicating where the walk-in condenser units will drain. b) The sink in.prep table (#17) must have an indirect drain. Provide information on how this will be done. c) The dishwasher (#22) must have an indirect drain/air gap upstream from the trench drain. Provide information on how this --wil--1—be done: =_._ __ ._ ..- _ --__._ _ _ ._ _ q - _' 11) 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.. , 12) 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. 13) Be advised that all exit and restroom doors must be fitted with self - closures. The carry out window must also be self -closing or must be provided with a screen. 14) 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, bus station, restrooms, utensil washing area, and all food prep areas. At least 10 foot candles of light must be provided in all areas of the walk-in - cooler. -All lights in -the above areas, excluding the restrooms must be shielded in an approved manner. Be advised, all lights inside equipment must also be shielded. 15) Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the kitchen, storage areas, restrooms, bus station, serving area, dishwashing area, walk-in, and all food prep areas must be of an approved material that is smooth, easily cleanable, nonabsorbent and of a light color. Submit information on'the finishes to be used: a) North wall in service area #103 b) Ceiling finish above service area #103 c) Wall and ceiling finish in walk,in cooler (#107) 16) All floor/wall junctures and stationary equipment floor junctures in the kitchen, storage areas, restrooms, bus station, serving .area, dishwashing area, walk-in, and all food prep areas must be provided. with approved concave coving. Mr. Zook May 18, 1994 Page 5 17) All equipment, cabinets, and counters that are not easily moveable must be: a) spaced so that floors, walls, and exterior surfaces of equipment can be, easily cleaned; or b) be sealed to adjoining walls, equipment, cabinets, or counters. Hard to clean areas, spaces or gaps are not approved. 18) Be advised that the lowest shelf of all storage shelves located in all kitchen areas, storage areas, and the walk-in must be situated at least six inches up off the floor. 19) Please be advised solid metal shelving in the walk-in cooler and- - - - ---freezer--is--not-approved; -unless-NSF--approved-for-use--in walk-ins-. - wooden shelves, pallets, or any wooden interior finishes are not permitted in the walk-in cooler. 20) The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material such as concrete or asphalt. Submit this information. 21) Toxic materials and surplus cleaning items must be stored away from food operations, food storage and utensil washing facilities. Submit a proposed location. The plans are not approved at this time. Once items #la-c, 4b-d, 5, 6, 7, 8, 9, 10a-c, 15a-c, 20 and 21 have been submitted in writing, the plans will be reviewed for final approval. After the last item is resubmitted, the department will review the plans and resubmittals within 10 days. Be advised that Colorado Revised Statutes (1989) 12-44-206 require plans and specifications be submitted to the local health department and approved prior to beginning construction. Please feel free to contact this department i-f questions arise; or if I can be of further service at 498-6775. Sincerely, �)Z' n-1 -_[DL u0t_& Jim Devore ML� Sanitarian JD/my cc: Fort Collins Building Department Brian Diem, Lobar Inc.