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HomeMy WebLinkAbout648 S COLLEGE AVE - CORRESPONDENCE - 6/5/2006I,ARIMER 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 June 5, 2006 JUN Mr. Curtis White Noodles and Company 648 S. College Ave. Fort Collins, CO 80524 Dear Mr. White, t5o(ap t 3h4 The plans and specificatiope4ubmitted for the construction of Noodles and Company to be located at 648 S. College Ave., 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 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. The plans are approved at this time. 1) Please submit information on proposed food handling procedures for the following areas. Please include any Hazard Analysis Critical Control Point (HACCP) plan/food handling procedure manual that details the following: a) Policies used to restrict or exclude food workers who are ill. Controls used to manage workers that return to work after being ill. b) Policies used to restrict and manage workers that have cuts or sores on their hands and arms. c) Policies/procedures to minimize bare hand contact with ready to eat foods during salad and bulk produce preparation. 2) Please be advised 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 such as NSF, ETL Sanitation, UL Sanitation, or BISSC Certified. Custom made and used equipment cannot be approved until it is visually inspected. 3) Please be advised heavy floor mounted equipment such as refrigerated make table coolers, reach -in coolers and freezers, grills, fryers, broilers and ranges must be mounted on casters to allow for mobility and easy cleaning of the equipment, surrounding surfaces and adjoining equipment. Heavy counter mounted equipment such as soft drink, ice, tea, juice, and coffee dispensers which can not be easily moved for cleaning must be installed on four inch sanitary legs or neatly sealed to counters to facilitate cleaning. L or-& 4) Please be advised gas equipment must be installed in a way as to permit easy cleaning around this equipment. Gas lines for cooking equipment must be long enough so the equipment can be pulled out or quick disconnects must be provided on the gas lines to allow the equipment to be completely disconnected and pulled out and surfaces cleaned. 5) Please 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. Ice used for beverages must be stored in an approved indirectly drained ice bin. 6) Please be advised a approved smooth, easily cleanable, non -absorbent, enclosure must be provided between the top of the walk-in and the finished ceilings if this area is 24 inches or less. 7) Please be advised pallets, dunnage racks, shelves and other floor racking systems must be installed in a manner that will not inhibit or prevent easy cleaning of floors and surrounding surfaces. Storage shelves located in all food preparation areas, storage areas and the walk-in must be situated at least six inches off the floor. Soft drink carbonators must be provided with six inch legs to permit easy cleaning. 8) 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 surfaces of the floors, walls and exterior surfaces of equipment and cabinets can be easily cleaned; or b) Neatly sealed to adjoining walls, equipment, cabinets or counters. 9) The Glass Door Merchandiser (#250) and the Refrigerated Self Service Case (#251) located at the front of the service area must be neatly sealed in place to the floors, adjoining equipment and to walls. Toe kicks or kick plates on these units must be removable in order to facilitate cleaning the floors under them. 10)The exhaust hoods must be of commercial design that are certified or classified for sanitation by an ANSI accredited certification program or its equivalent. The hoods must be constructed of stainless steel; 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. a) Make up air must be filtered, tempered during the cold weather months 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 (_.- a F ( a moves from the dining areas to the kitchen. The submitted plans indicate a total exhaust of 5600 cfm. The submitted plans indicate that tempered make up air will be provided at 2680 cfm through the perforated supply plenums in front of the two type I hoods on page H3.0 and on page M2.0 indicates make up air of 3650 cfm through the perforated supply plenums. The information on page H3.0 would leave the establishment under a negative air pressure of 450 cfm. The information on page M2.0 would leave the establishment positive by 500 cfm. Please submit information indicating the correct ventilation numbers ending with a positive air pressure for the overall establishment. b) Be advised exhaust from the establishment's ventilation system may not exceed 20% opacity measured outside the building as per Colorado State Air Quality Regulations. c) Please be advised once the ventilation systems are installed and balanced a copy of the air balance report must be submitted to the Health Department for review. The hoods must pass a smoke test conducted by the Health Department before they can be approved for use. 11)Hand washing sinks must be easily accessible in all areas where food is prepared, served or where utensils and equipment is washed. Please be advised all hand washing 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. 12)Please be advised the mop sink must be provided with hot and cold running water. Mop and broom hangers and storage shelves must be provided at the mop sink to properly hang and air dry mops and to properly store cleaning supplies. 13)Restroom fixtures are based on the requirements of the Uniform Plumbing Code. Since the total seating capacity of the establishment is 177, the following restroom fixtures are approved: men's room: 1 water closet, 2 sinks, and 1 urinal. Women's room: 2 water closets and 2 sinks. 14)The proposed water heating system is approved. The water heating system must have a minimum recovery rate of 188 gallons/hour at 100OF rise or must have a 208,805 BTU rating. The A.O. Smith 199,000 BTU water heater, model BTH-199, with a 227 gallons/hour recovery rate at 100°F rise is approved. 15)Please be advised all drains from equipment such as ware washing sinks, food preparation sinks, dish machines, ice machines, ice bins, drink dispensers, drink overflow drains, refrigeration/freezer units not provided with evaporation pans, walk-in fan units, and water heaters must be directed to a floor drain or floor sink and be properly air gaped. 'Z, or— iv 16)Please be advised 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. 17)Please be advised approved, properly installed, backflow devices must be .provided on all submerged inlets, dish machines, hose bibs, rinse hoses that do not have an air gap, soft drink carbonators, and coffee/tea dispensers. Backflow devices on water lines subject to back pressure or continuous pressure must be equipped with backflow preventers that are designed for continuous pressure. The submitted plans indicate that there will be a chemical dispensing system provided at the mop sink. It is recommended that the system be provided with a dedicated water line rather than using a "Y" connection at the mop sink. Please be advised if a "Y" connection is used and a line will be left connected under pressure an approved backflow device that is designed to handle continual pressure will be required. Please submit this information. 18)Please be advised all plumbing, gas, lines, electrical conduit and other service utility lines must be located behind walls, above finished ceilings or below floors in finished rooms and areas. Exposed water pipes, sewer lines, gas lines or electrical conduit running along the surface of the walls, ceiling or floors are not approved. All drain lines, water lines, gas lines and electrical conduit running along the walls in finished rooms must be boxed in or completely concealed along the wall to facilitate easy cleaning. 19)Please be advised sewer lines, waste water lines and roof drains can not be located above stored foods, single use items, utensils a and equipment in warehouse areas unless guttered or protected. 20)Please be advised at least 50 foot candles of light are required on all working surfaces and 20 foot candles on all other surfaces in all kitchen, preparation areas, storage areas, service counters, restrooms, and ware washing areas. At least 10 foot-candles of light is required on all areas of the walk-in cooler. All lights in the above areas except, restrooms and in retail sales areas where package food are sold must be shielded in an approved manner. All light inside equipment must also be shielded. 21)To help prevent insect and rodent entry into the building 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. Weather striping, threshold and/or broom sweeps must be installed on all outside doors to eliminate gaps to the outside. All exit and restroom doors must be fitted with self -closures. 22)Please be advised floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces, located within all kitchen and food preparation areas, storage areas, restrooms, ware washing areas and the walk-in must be of an approved material that is smooth, non -absorbent, easily cleanable and durable. 4 ©P & 23)AII paints used on the walls and ceilings must be washable, without removing the paint when cleaned. A light colored high gloss paint is recommended. 24)AII floor/wall junctures and stationary equipment floor junctures in the above listed areas must be provided with approved concave coving. If ceramic the coving is provided, the cove base tiles must be installed flush with the finished floor. Top set of ceramic tile base is not allowed. 25)The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material such as concrete or machine laid asphalt. 26)Toxic materials and surplus cleaning supplies must be stored away from food operations, food storage, and utensil washing facilities. 27)Provide an approved area for the storage of employee's personal items, such as: coats, clothing, etc. 28)Be advised that the following items are required in each department of the establishment. a) Food product thermometers (0 to 2200F). b) Food handlers gloves and finger cots. c) Approved sanitizer. d) Test kits for the sanitizer. In addition to the $75 plan review application fee paid at the time the plans were submitted for review, a review fee is assessed for the actual review time. The review fee is assessed at a rate of $40 per hour. Currently review cost for this project is $280.00. Please be advised, before the department can give any approval for operation all plan review fees must be must be paid. The plan review billing invoices for this project are attached. Items #1, 10, 17 can be submitted either in written form or as an addendum to the plans submitted. The written plans are approved at this time. Be advised approval of plans, including the above modifications and those outlined in the plan review letter, does not constitute acceptance of the completed structures. Inspections 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. s or- 6 Please feel free to contact this department if questions arise, or if I can be of further service at 498-6775. Sincerely, Paul R. Rees REHS Environmental Health Specialist cc: Fort Collins Building Department Peggy Schindler, 2590 Pearl Street, Boulder, CO 80302 Wael Sammur, Larson Binkley Inc., 8900 State Line Ste. 150, Leawood, KA 66206 & OF- (P