HomeMy WebLinkAbout4627 S TIMBERLINE RD - CORRESPONDENCE - 7/20/2000 (2)12. Please be advised soft drink carbonators installed on the floor must be provided with six inch
legs; if installed in a cabinet four inch legs must be provided to permit easy cleaning.
13. Please be advised pallets, dunnage racks, and other floor racking must be installed in a
manner that will not inhibit or prevent floors from being easily accessible for cleaning.
14. Please be advised that the lowest shelf of all storage shelves located in all areas of the
kitchen, storage room, and the walk-in must be situated at least six inches off the floor.
15. 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
thesurfaces of the floors, walls, and exterior surfaces of equipment can be easily
cleaned; or
b) Neatly sealed to adjoining walls, equipment, cabinets, or counters.
16. Be advised exhaust from the establishments ventilation system may not exceed 20% opacity
measured outside the building as per Colorado State Air Quality Regulations.
17. The exhaust hoods must be of commercial design that is certified or classified for sanitation
by an American National Standards Institute (ANSI) accredited certification program or its
equivalent. The hoods must be constructed of stainless steel when located over grease
cooking equipment; must overhang all food service/cooking equipment that produce grease
vapors, large amounts steam, or smoke not less than six inches on all open sides.
18. Make up air must be filtered, tempered during the winter months (when exhaust exceeds
2500 cfin), 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 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.
19. The Type II hoods that are located over the dishmachine, the plate warmer and the tortilla
machine are not listed hoods with set airflows; therefore the Uniform Mechanical Code
regulates these hoods. Please submit the following information:
a) The hood for the dish machine (HD4) is currently noted to exhaust 770 CFM.
The mechanical code requires a minimum of 1050 CFM. Please submit a revised
airflow for this hood or an explanation regarding how the current exhaust
numbers were calculated.
b) The hood for the plate warmer (HD5) is currently noted to exhaust 1200 CFM.
The mechanical code requires a minimum of 1400 CFM. Please submit a revised
airflow for this hood or an explanation regarding how the current exhaust
numbers were calculated.
c) The hood for the tortilla machine (HD6) is currently noted to exhaust 1000 CFM.
The mechanical code requires a minimum of 2295 CFM. Please submit a revised