HomeMy WebLinkAbout1320 W ELIZABETH ST - CORRESPONDENCE - 7/15/1992S.
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BOARD OF HEALTH
VM GmdC D-2�-y�; Pamela Howard, Loveland
President
- Kenneth W. Curtis, Jr., MD, MPH, Fort Collins
A Cammitmenl To Progress Vice President
Kent N. Campbell, JD, Fort Collins
Sidney M. Waldrop, MS, Fort Collins
Glenn W. Wellman, OD, MPH, Estes Park
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LARIMER COUNTY DEPARTMENT OF HEALTH AND ENVIRONMENT 1525 Blue Spruce Drive
Fort Collins, Colorado 80524
Adrienne LeBailly, MD, MPH, Director General Health 498-6700
Envir nital Health 498-6775
15 July 1992 �M �
Tom Williams /1
3505 Sith Ave. #1
Evans, CO 80620
Dear Mr. Williams:
-The plans and specifications submitted for the construction of?Pizza_ 1
Street, located at 1320 W. Elizabeth in' Ft. 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
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 me. All Tans must be ap rovG d
prior to commencement_of construction. U�'D /%LA&w/6et/ /'/ -71,; , �
1. All food service equipment must be NSF (National Sanitation Foundation)
approved or its equivalent. Custom made equipment and used equipment
cannot be approved until it is visually inspected. The following
equipment is not approved at this time due to lack of information and/or
lack of NSF approval.
(1) Submit the model number of the Hobart equipment indicated on the
floor plan.
(2) The submitted model numbers cannot be found in the NSF listings under
the-manufacturer2s-name_ or_make_of_all_refrigerated make table units
and freezers, and the ice machine that were listed in the plans.
Submit specification sheets for these pieces of equipment.
(3) Submit information on the proposed location of the freezer.
(4) Submit the make and model number of the pizza oven.
2. All gas equipment (e.g.; pizza oven) 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 should also be mounted on casters to allow for easy
mobility.
This operation is not approved for any type of grease cooking.
BOARD OF COUNTY COMMISSIONERS
Courtlyn W. Hotchkiss M. J.'Moe" Mekelburg Daryle W. Klassen
District I District 11 District III
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4. The pizza exhaust hood must be NSF approved or its equivalent; must
overhang all food service equipment which produce grease vapors, steam,
smoke, etc. not less than 6 inches beyond the edge of the cooking surface
on all open sides. This includes.when pizza oven doors are open. Submit
information on the hood clearance when oven doors are fully opened. Detail
the size (length and width), type and material proposed in the
construction of the hood. Provide a ventilation schedule indicating make
up air and exhaust capacities (CFM rating) of the establishment.
Please provide locations of all make up air registers along with CFM
ratings found in the establishment.
All hoods, approved or not, must be visually inspected and approved An
writing by this department prior to installation.
The ventilation,system is not approved at this time.
5. Restrooms must be provided with mechanical ventilation to the outside air.
Submit information indicating if ventilation is provided, and the cfm
rating of the exhaust fans.
6. Establishment is approved for delivery and carry -out service only.
7. Submit make, model number and recovery rate of a proposed commercial water
heater.
8. .Submit the size dimensions (length, width, and depth) of the 3-compartment.
sink basins.
9. Be advised that the 3-compartment sink tubs must be large enough to
submerge all equipment and utensils used in food preparation and food
storage.
10. Be advised, drainboards must be self draining and at least 24" in length
-in establishments-using-single-ser-v-ice-utensils and-3.6P_ in length when --
multi -use dishes are used.
11. Provide mop hangers or hooks around the mop sink to hang and air dry mops.
12. Hand sinks must be easily accessible in all rooms where food is prepared
or utensils are washed. The hand sink located near the office does not
appear to be easily accessible to the pizza prep area. Provide
information on the distance from this hand sink to the pizza make line
area.
13. Submit information on the length and width of the floor plan.
14. Be advised that all handsinks must be provided with hot and cold running
water under pressure through a mixing valve, single service hand towels
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