HomeMy WebLinkAbout4721 S TIMBERLINE RD - CORRESPONDENCE - 5/4/2000LARIMER DEPARTMENT OF HEALTH AND ENVIRONMENT
COUNTY
1525 Blue Spruce Drive
Fort Collins, Colorado, 80524-2004
General Health (970) 498-6700
Environmental Health (970) 498-6775
Fax (970) 498-6772
May 4, 2000 ( OF sJ
Mr. John Howe
Schrader Country Store
320 N. College Ave
Fort Collins, CO 80524
Dear Mr. HoweE>po i l em
This department has reviewed the p ns and specifications submitted for the construction of
Schrader Country Store located at 4721 S. Timberline Rd, Ft. Collins, Colorado. 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 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
approved at this time.
1. Submit a complete menu of all food items to be served at the establishment.
2. Submit information on proposed food handling procedures for the following areas noted
below. Please include any Hazard Analysis Critical Control Point (HACCP) Plan/Food
Handling Procedure Manual that details the following:
a) Protocols and/or systems that will be set up to monitor food temperatures and
ambient temperatures of the refrigerated units.
b) A policy to restrict or exclude employees who are ill or have infected cuts or sores
from working with food.
c) Policies/procedures to minimize the handling of ready to eat foods.
d) Information detailing what foods will be dispensed in bulk and what equipment
will be used to dispense these foods.
3. All food service equipment must be of commercial design and certified or classified for
sanitation by an American National Standards Institute ANSI accredited certification
program or it's equivalent. Custom made and used equipment cannot be approved until it is
visually inspected. The following equipment is not approved at this time due to lack of
sanitation listing information: the cappuccino machine. Please submit make, model numbers,
and specification sheets for this piece of equipment.
4. The location of the following equipment was not specified on the submitted floor plan.
Please submit a counter top plan that shows the location of the microwave, the cappuccino
maker, and the coffee maker and any other counter top food service equipment to be used.
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5. Please be advised that sufficient conveniently located refrigeration/hot holding facilities must
be provided to assure the maintenance of potentially hazardous foods below 41 OF or above
140°F during storage, display, and preparation. The complete menu to be submitted will be
evaluated to determine the adequacy of hot and cold holding equipment in this establishment.
If this department finds that the refrigeration or hot holding space provided is not adequate,
additional cold holding space will be required.
6. Please be advised solid metal shelving is not approved for use in walk-in cooler and freezer.
Wooden interior finishes such as shelving or pallets are nqt approved for use in coolers or
freezers. Metal shelves in the walk-in cooler or freezer must be of an approved metal wire
construction.
7. Heavy floor mounted equipment (e.g.: the sandwich cooler, the ice cream freezer) must be
mounted on casters to allow for mobility and easy cleaning. Be advised heavy counter
mounted equipment (e.g.: the soft drink dispenser, the cappuccino machine and the coffee
maker) which can not be easily moved for cleaning must be installed on four inch sanitary
legs or properly and neatly sealed to counters to help facilitate easy cleaning.
8. Be advised that no appurtenances, such as syrup lines, carbonators, drop -in cold plates, drain
lines or drained bottle holders are permitted in potable ice bins or any unit used to store
potable ice. It is acknowledge that an icemaker will be provided in your establishment and
indirectly drained to the floor drain located at the location noted on the floor plans.
9. 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.
10. 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.
11. Be advised that the lowest shelf of all storage shelves located in all areas of the food prep,
storage areas, and the walk-in must be situated at least six inches off the floor.
12. 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
b) Surfaces of the floors, walls, and exterior surfaces of equipment can be easily
cleaned; or
c) Neatly sealed to adjoining walls, equipment, cabinets, or counters.
13. This operation is not approved for any type of grease cooking.
14. It is acknowledged that this establishment will not be selling produce that requires washing.
If produce that requires washing is to be sold in the future, an approved stainless steel food
preparation sink must be provided. Please be advised, this sink must be equipped with an 18-
inch drain board and indirectly drain to sewer.
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15. Be advised, the 3-compartment ware washing sink tubs must be large enough to submerge all
equipment used in food preparation and storage.
16. The submitted length of the drain boards on each side of the 3-compartment ware washing
sink of 12 inches is conditionally approved and is dependent on the inclusion and use of the
60 inch drying rack located above the 3 compartment sink.
17. Hand sinks must be easily accessible in all areas where food is prepared, served or where
utensils and equipment is washed. The proposed locations of the hand sinks are approved.
Be advised, all hand sinks must be provided with hot and cold running water under pressure
through a mixing valve, single service hand towels from a dispenser and soap.
18. Please provide mop and broom hangers around the mop sink to properly hang and air dry
mops.
19. The indoor/outdoor seating capacity of 40 and total square footage of 3545 in the
establishment is acknowledged.
20. Restroom fixtures are based on the requirements of the Uniform Plumbing code. Since the
total seating capacity of the establishment is 40 , the submitted restroom fixtures are
approved: men's room: lwater closet, kink, 0 urinals. Women's room: lwater closet and 1
sink.
21. A water heater that can achieve a minimum recovery rate of 43 gallons/hour if gas or 36
gallons/hour if electric, or has a 47,981 BTU rating or has a 8.8 KW (kilowatt) rating is
required. The State water heater, model SBT50-65NE (61gallons/hour) is approved.
22. Please be advised all drains from equipment such as: 3-compartment ware washing sinks,
food preparation sinks, ice machines, ice bins, drink dispensers, drink overflow drains,
re fri aeration/ freezer units not provided with evaporation pans, walk-in compressors, water
heaters, and cold tables holding ice must be directed to a floor drain or floor sink and be
properly air gapped.
23. 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 they are flush with the finished floor.
After reviewing the plans, the floor drain located by the water manifold into the building
does not seem to be close enough for proper drainage. Please be advised this drain must be
located in a way as to not create a drainage problem.
24. Please indicate if chemical -dispensing towers will be provided. If so, indicate where they
will be located and how they will be plumbed.
25. Please be advised, approved, properly installed, backflow device(s) must be provided on hose
reels. hose bibs, and coffee/tea dispensers.
26. Be advised an approved, properly installed, back flow preventor with an intermediate
atmospheric vent must be installed on the water lines to the soft drink carbonators.
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27. Provide information noting the size and location of the grease trap/interceptor if the
governing wastewater authority requires one. If required, the grease trap/interceptor must be
installed out of the food preparation areas and the top of the trap must be finished flush with
the finished floor to permit easy cleaning around the equipment.
28. All plumbing and electrical conduit are to be located behind walls or below floors. Exposed
water pipes, sewer lines, or electrical conduit running along the walls or floors are not
approved.
29. Be advised, 50-foot candles of light are required on all working surfaces and 20-foot candles
on all other surfaces in the food prep areas, storage areas, service counter, restrooms, and
utensil washing area. At least 10-foot candles of light are required on all areas of the walk-in
cooler and freezer. All lights in the above areas must be shielded in an approved manner.
All light inside equipment must also be shielded.
30. Be advised foods, cups, and plates must be adequately protected from customer
contamination, such as coughing, sneezing, and handling. Submit information detailing how
cups and dispensed utensils will be protected.
31. Please be advised 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. All exit and restroom doors must be fitted with self -closures.
32. Please be advised all floors, walls, ceilings, counter tops, storage shelves, cabinets, and all
work surfaces, located within the storage areas, restrooms, serving area, ware washing areas,
walk-in, and all food prep areas must be of an approved material that is smooth, non -
absorbent, easily cleanable, and durable.
33. All paints used on the walls and ceilings must be washable, without removing the paint when
cleaned. Light colored high gloss paint is recommended.
34. All floor/wall junctures and stationary equipment floor junctures in the storage rooms,
restrooms, serving area, ware washing area, walk-in, and all food prep areas must be
provided with approved concave coving. Please be advised the ceramic tile coving must be
installed flush with the finished floor.
35. Please be advised toxic materials and surplus cleaning supplies must be stored away from
food operations, food storage, and utensil washing facilities.
36. Be advised that the following items are required in the establishment at the time of the
opening inspection and at all times thereafter:
a) Stab food thermometer (0 to 220 F)
b) Food grade plastic gloves and/or finger cots
c) Approved sanitizer
d) Test strips for thr sanitizes
e) Copy of state sales tax license
The plans submitted to this department indicated the eventual inclusion of a Yood service establishment
by QSR. The detailed plans of that establishment have not been submitted to this department and the
area to be developed is not included on this plan review. Separate plans for the future QSR
establishment must be submitted to this department for review and approval before the start of
construction.
The Larimer County Department of Health and Environment must receive a completed Retail Food
Establishment License Application, State Sales Tax License number, FEIN number, and all applicable
fee -before -an -opening inspection -can -be scheduled.
The above items (# 1, 2, 3, 4, 30) can be submitted either in written form or as an addendum to
the plans submitted. The written plans submitted are approved at this time. Be advised approval of
plans, including the above modifications, does not constitute acceptance of the completed structure. An
inspection 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 the
licensure of this establishment. If construction is not commenced within 120 days, any approval of the
plans will be null and void and plans will have to be resubmitted along with a $75.00 application fee and
additional hourly fees for a second review.
Please notify the departments at least 48 hours prior to your opening date so that a final
acceptance inspection can be performed.
This department's written approval is necessary prior to opening.
Please feel free to contact this department if questions arise, or if I can be of further assistance at
498-6775.
Sincer y,
Lee Anne Kempton
Environmental Health Specialist
Cc: Ft. Collins Building Department
Don Shields, Wickham Gustafson Architects, 1449 Riverside Ave, Ft. Collins, CO 80524
Dave Carlson, Cottier Construction, PO Box 1051, Ft. Collins, CO 80522