HomeMy WebLinkAbout636 S COLLEGE AVE - CORRESPONDENCE - 9/24/2001LAMMER 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
September 24, 2001
Aziz Mehmet Oksar
Turkish Kebab House
1030 A Tierra Lane
Fort Collins, CO 80521
RECEIVED
SEP 2 7 2001
Dear Aziz Mehmet Oksar:
The plans and specifications submitted for the construction of Turkisd bab House, 636 South College,
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 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. Be advised a plan review fee of
$30.00 per hour will be charged for time spent reviewing the plans. This fee must be paid before an opening
inspection can be scheduled.
1) All food service equipment 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.
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:
➢ Listings for the #4 Glenco Refrigerator, #413 True Refrigerator, and #22 APW Food warmer
could not be found. Equipment will require visual inspection prior to approval.
2) The refrigeration in the establishment is limited to the #4 and #413 refrigerators, a beverage refrigerator,
and a refrigerated prep table. Sufficient conveniently located refrigeration facilities must be provided to
assure the maintenance of potentially hazardous food at 410 F during storage and preparation. Should
refrigeration be noted to be insufficient for cooling and storage of potentially hazardous foods during
normal operations, additional refrigeration will be required.
3) Heavy equipment (e.g.: refrigeration units) must be mounted on casters to allow for mobility and easy
cleaning. Submit information on how this equipment will be installed. Be advised heavy counter
mounted equipment which can not be easily moved for cleaning must be provided on four inch
approved legs to facilitate easy cleaning.
4) All gas equipment (e-.g-.: char rock broiler #211 must be -installed in such a way as to-perrmt 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.
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5) Be advised that the lowest shelf of all storage shelves located in all kitchen areas and storage rooms must
be situated at least six inches up off the floor.
6) 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; or c) be mounted on approved casters. Hard to clean areas, spaces or
gaps are not approved.
7) Be advised exhaust from the establishments ventilation system may not exceed 20% opacity measured
outside the building as per Colorado State air Quality Regulations.
8) The kitchen exhaust hood must be of commercial design, that is certified or classified for sanitation by
an American National Standards Institute (ANSI) accredited certification program or 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.
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.
The kitchen exhaust hood switch must be interlocked with the make up air system.
All hoods must be capable of passing a smoke test conducted by the department before approval for use
can be given. Once the system has been installed and balanced, please submit a copy of the final air
balance report to this department for review.
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.
The ventilation system is approved at this time.
9) An approved stainless steel food preparation sink with a minimum of one 18 inch drain board must be
provided if fresh produce is prepared as part of a standard menu item. Be advised, this sink must be
indirectly drained to the sewer. Overhead racking may be used in addition to an attached drainboard.
10) 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.
11) Be advised, drainboards must be self draining and at least 24" in length in establishments using single
service utensils and 36" in length when multi -use dishes are used. Overhead racking may be used in
addition to one attached drainboard.
12) Be advised that all handsinks must be provided with hot and cold running water under pressure through
a mixing valve, single service hand towels from a dispenser, and soap.
13) The mop sink must be provided with hot and cold running water. Provide mop hangers or hooks around
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the mop sink to hang and air dry mops.
14) Restroom fixtures are based upon the requirements of the Uniform Plumbing Code. Since the total
seating capacity of the establishment is 5, the following restroom fixtures will are approved: 1 water
closet, and 1 sink.
15) A water heater that can achieve a minimum recovery rate of 50 gallons/hour if gas, or 42
gallons/hour if electric, or has a 55,866 BTU rating or has a 10.2 KW (kilowatt) rating is required.
The Reliance water heater, model 6-75-NRRS (79 gallons /hour, 79gph) is approved.
16) All drain lines from equipment such as: 3-compartment warewashing sinks, food preparation sinks,
refrigeration/freezer units not provided with evaporation pans, and water heaters must be directed to a
floor drain or floor sink and be properly air gapped.
17) 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.
18) Provide information noting the location and size of the grease trap/interceptor if one is required by the
governing wastewater authority. The grease trap/interceptor must be installed out of food preparation
areas, and the top- of the trap- must- be installed- flush- with the fi iahed- floor to- permit- easy cleaning
around the equipment.
19) 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.
20) Be advised, 50 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, restrooms, utensil
washing area, custodial closet, and all food prep areas. All lights in the above areas, excluding the
restrooms and custodial closet, must be shielded in an approved manner. Be advised, all lights inside
equipment must also be shielded.
21) 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.
22) Be advised that all exit and restroom doors must be fitted with self -closures.
23) 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.
24) Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the
kitchen, custodial closet, restrooms, serving area, dishwashing areas, and all food prep areas must be of
an approved material that is smooth, easily cleanable, nonabsorbent and durable.
25) All paints used on the walls and ceilings must be washable, without removing the paint when cleaned. A
light colored high gloss paint is recommended.
26) All floor/wall junctures and stationary equipment floor junctures in the kitchen, custodial closet,
restroom, serving area, dishwashing area, and all food prep areas must be provided with approved
concave coving.
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27) The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent
material such as concrete or machine laid asphalt. Submit this information.
28) 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) copy of state sales tax license
29) 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
fees before an opening inspection will be scheduled.
The above items (#3, 8, 18, and 27) 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 department 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 service at 498-6775.
Sincerely,
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Kim Meyer -Lee
Environmental Health Specialist
cc: Fort Collins Building Department
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