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Home My WebLink About4721 TECHNOLOGY PKWY - CORRESPONDENCE - 7/22/1998LARIMER COUNTY MO#NM • b • on II 9�5— DTs a9 9� July 22, 1998 Celestica Colorado Inc. Attn. Patty Swigart 450 East Harmony RD Fort Collins, CO 80528 Dear Patty; DEPARTMENT 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 The plans and specifications submitted for the construction of the Celestica Cafeteria 4721 Technology Pkwy. in 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. This is also in response to the June 2, 1998 plan review letter. 1) APPROVED 2) APPROVED 3) APPROVED S) A) The kitchen oven exhaust hood must be NSF (National Sanitation Foundation) approved or its equivalent; must be constructed of stainless steel when located over grease cooking equipment; 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. B) Hood #1 used over the charbroiler must exhaust 12,000 c.f.m. using the ICBO formula for a type 1 hood Q=200*(A) so Q=200 * (12feet * 5 feet) Q= 1200 c.f.m. (unless UL listed) Plans indicate only 3,200 c.f.m. will be exhausted. Hood#Jused overthit-oven and steamer must exhaust 1,501Tc.f.m using the ICBO formula for a type Il hood. Q=50(A) so Q= 50 * (5feet * 6feet) Q= 1,500c.f.m. Plans indicate only 1,350 will be exhausted. Submit informationregarding the above exhaust corrections. Submit specification sheets regarding if the hood has been UL tested. C) The plans indicate that the hood #1 is a compensating hood. Compensating hoods are not approved over charbroilers. Makeup air must be introduced outside the hood cavity and be non -compensating. Please provide locations of all make up air registers along with CFM ratings found in the establishment. Celestica page 2 D) Makeup air must be filtered, tempered during winter months (when exhaust exceeds 2500 cfm), and mechanically introduced into the establishment at a volume equal to or greater than what is being exhausted; must be distributed through several registers to establish necessary air patterns so as not to short circuit exhaust systems; the kitchen should be under a slightly negative pressure so that make up air can be exhausted through the kitchen exhaust system after it moves from the dining area into the kitchen. E) Plans indicate that only 1,400 c.f.m. of outside makeup air will be brought into the kitchen. At least 14,100 c. f. m. of makeup air will be required. Submit information on the additional makeup air. The kitchen exhaust hood switch must be interlocked with the make up air system. All above information must be provided in written form with or as part of the shop drawings of the hood and ventilation system. All hoods, approved or not, must be visually inspected and approved in writing by this department prior to installation. The ventilation system is not approved at this time. 6) APPROVED 8) A commercial water heater that can achieve a minimum recovery rate of 507 gallons/hour if gas, or 423 gallons/hour if electric, or has a 563,00 BTU rating or has a 124 KW (kilowatt) rating is required. The Blakeslee dishmachine R-L is rated for 300 g/h. Submit information regarding the proposed hot water heater that meets the above requirements. 12) APPROVED 14) All drain lines from equipment such as: vegetable sinks, dishmachines, ice machines, ice bins, drink dispensers, drink overflow drains, refrigeration/freezer units, steam kettles, walk-in compressors and cold tables holding ice must be directed to a floor drain or floor sink and be properly air gapped. 15) 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. 16) APPROVED 17) APPROVED 18) 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. Celestica page 3 19) All outer openings including doors and windows must be kept closed, or permanent screens must be installed on outer openings that will be left open periodically. 20) Be advised that all exit `and-restroom-doors must be fitted with self -closures. 21) Be advised that a rubber strip or threshold must be installed on all outside doors to eliminate the gap between the floor and the door so as to prevent insect infestation. 23) Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the kitchen, storage rooms, janitor's closet, restrooms, waitress station, serving area, dishwashing areas, walk-ins, and all food prep areas must be of an approved material that is smooth, easily cleanable, nonabsorbent and of a light color. 24) Submit a complete finish schedule. 25) All paints used on the walls and ceilings must be: commercial grade; washable, without removing the paint when cleaned; light in color. A high gloss paint is recommended. 26) All floor/wall junctures and stationary equipment floor junctures in the kitchen, storage rooms, janitor's closet, restroom, waitress station, serving area, dishwashing areas, walk-ins, and all food prep areas must be provided with approved concave coving. 27) 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. 28) Be advised that the lowest shelf of all storage shelves located in all kitchen areas, storage rooms, and the walk-in(s) must be situated at least six inches up off the floor. 29) 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 walk-in coolers or freezers. Metal shelves in the walk-in cooler and freezer must be of an approved metal wire construction. 30) APPROVED 31) APPROVED 32) APPROVED 33) Please be advised that the following items are required in the establishment at the time of the opening inspection and 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 the sanitizer e) State Sales Tax License Celestica page 4 The plar&are not approved at this time. Once items ##5,8,24 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 constr"uctiorr Please feel free to contact this department if questions arise, or if I can be of further ser vice at 498-6791. Sincere y, Thomas R. Gonzales Environmental Health Specialist cc: "fort Collins Building Department OZ Architecture Atm. Bruce Dalton 2336 Pearl St. ` Denver, CO 80302 Innovative Food Concepts 1983 Lowel Roswell Rd. Marietta, Georgia 30068