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HomeMy WebLinkAbout4700 BOARDWALK DR - CORRESPONDENCE - 2/20/1991A Commitm tw To P,opejir LARIMER COUNTY HEALTH Adrienne LeSallly, MD, MPH, Director February 20, 1991 Mr. Dick Dresher Dresher Associates, A/A 74 East 500 South, Suite 210 Bountiful, Utah 84010 Dear Mr. Dresher: BOARD OF HEALTH Kenneth W. Curtis, Jr., Mo. MPH, Fort Collins Presidont Kent N. Campboll, JD, Fort Collins Vice President Glenn W. Wellman, OD, MPH, Estes Park Pamela Howard, Loveland Eld^n sovngr., PhD, mrii, Fort Collins DEPARTMENT 363 Jollorson Street, Fort Collins, Colorado 80524 General Health 221-7460 Environmental Health 221.7496 NP The additional specifications submitted for the Pace Warehouse refurbishing project, Pace Warehouse No. 17, 4700 Boardwalk Drive, 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 Sanitary Regulations and the Current Good Manufacturing Practices. These items must be clearly specified in writing or be modified to be in compliance with the above regulations. The following items correspond to the department plan review letter of February 5, 1991. 1. Please submit manufacturer's specification sheet on : #16 Proof box/Adamatic/APB 2x2 100/60 and N17 Retarder/Adamatic/2x4 100/60. 3. As per the information submitted on February 14, 1991, concerning the bakery oven (#15), Adamatic claims that "lxl 75/50 - lxl 35 & 180 ovens no longer - require a hood to be installed over the oven to make it comply with U.L. standards". This statement does not indicate if the oven was tested and found to be acceptable without a hood system or if the hood was tested. Please submit information from U.L. concerning the testing of the bakery oven. As of this time mechanical exhaust fan is required for the oven hood, 5. A commercial water heater that can achieve a minimum recovery rate of 316 gallons/hour, or has a BTU rating of 451,200 or has a 77 kw rating is required. The use of two (2) State Turbo Sandblaster water heaters, model number SBT100-199 NET with recovery rate of 155 gallons/hour at altitude is approved. Be advised, the 3-compartment sinks in the meat department and bakery department are to be used for utensil washing only. Use as a food preparation sink or handsink is not approved. eliARD Cr CC'JfITY CV!"."SSICNERS Courtlyn W. Hotchkiss M J '!' ' !'at c"e•g Onryfe VI Klns�en .r February 20, 1991 Page 2 8. The proposal for the 3-compartment sink in the produce area to be used as a food preparation sink is approved. This sink is not approved for use as a utensil washing sink or a handwashing sink. All equipment and utensils used in produce area must be properly washed and sanitized in the bakery area's 3-compartment sink. 9. The relocation of the meat department handsink to opposite end of triple sink is approved. The present locations of the handsinks in the bakery and produce department is not approved. As per this department's phone discussion with Ms. Bingham on Feburary 14, 1991, the relocation of the handsink in the bakery to the right side of the triple sink and the subsequent moving of the utensil washer #14 to the left handsink of the triple sink would be approved. In addition, the moving of these sinks and the plumbing changes that are effected. 13. As per the phone discussion of February 14, 1991 with Ms Bingham, this department does not desire excessive horizontal plumbing or electrical conduit runs. It is highly recommended that plumbing and conduit be within the walls, below floors, or in ceilings whereever possible. Where exposed plumbing or conduit pipes are necessary it is highly recommended that vertical runs be kept to a minimum. All exposed plumbing and conduit must be installed so that cleaning can be conducted behind them. Be advised, plumbing and conduit runs along floors or horizontal runs are not approved. 18. Sealed concrete for the meat, product, and bakery walk-ins is conditionally approved, but not recommended. Be advised, sealed concrete may not be durable over extended periods of time. If the floor of any walk-in appears to have lost its seal then the unit must be shut down, the floor cleaned adequately to remove all soil, fat and grease, then must be resealed to be smooth, durable, nonabsorbent and easily cleanable. This may require extended shut down time to properly refinish these floors. The above items 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. Any approval of the plans will be null and void if construction is not commenced within 120 days. Please notify the department at least 48 hours prior to your opening date so that a final acceptance inspection can be performed. A state food service license and 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, Gary R. Rothbarth Sanitarian GRR/hy CC: Jana Bingham Jana r_i s__ A Commitmurt ro rropess LARIMER COUNTY HEALTH DEPARTMENT Adrienne LeBallty, MD, MPH, Director February 20, 1991 Mr. Dick Dresher Dresher Associates, A/A 74 East 500 South, Suite 210 Bountiful, Utah 84010 Dear Mr. Dresher: BOARD OF HEALTH Kenneth W. Curtis, Jr., MO, MPH, Fort Collins Prosldont Kent N. Campbell, JD. Fort Collins Vice President Glenn W. Wellman, OD, MPH, Estes Park Pamela Howard, Loveland Elden S.ivn9e, PhD, MPI1, Fort Collins 363 Jollorson Street, Fort Collins, Colorado 80524 General Health 221-7460 Environmental Health 221-7496 The additional specifications submitted for the Pace Warehouse refurbishing project, Pace Warehouse No. 17, 4700 Boardwalk Drive, 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 Sanitary Regulations and the Current Good Manufacturing Practices. These items must be clearly specified in writing or be modified to be in compliance with the above regulations. The following items correspond to the department plan review letter of February 5, 1991. 1. Please submit manufacturer's specification sheet on : k16 Proof box/Adamatic/APB 2x2 100/60 and #17 Retarder/Adamatic/2x4 100/60. 3. As per the information submitted on February 14, 1991, concerning the bakery oven (ii15), Adamatic claims that "lxl 75/50 - lxl 35 & 180 ovens no longer require a hood to be installed over the oven to make it comply with U.L. standards". This statement does not indicate if the oven was tested and found to be acceptable without a hood system or if the hood was tested. Please submit information from U.L. concerning the testing of the bakery oven. As of this time mechanical exhaust fan is required for the oven hood. 5. A commercial water heater that can achieve a minimum recovery rate of 316 gallons/hour, or has a BTU rating of 451,200 or has a 77 kw rating is required. The use of two (2) State Turbo Sandblaster water heaters, model number SBT100-199 NET with recovery rate of 155 gallons/hour at altitude is approved. Be advised, the 3-compartment sinks in the meat department and bakery department are to be used for utensil washing only. Use as a food preparation sink or handsink is not approved. BOARD CF CCL'Vry C"C.'!"SSICHERS Courtlyn W. Hotchkiss M J V-.I `c•p Datyle W �. .. n...., to DkIlict III ., In February 20, 1991 Page 2 8. The proposal for the 3-compartment sink in the produce area to be used as a food preparation sink is approved. This sink is not approved for use as a utensil washing sink or a handwashing sink. All equipment and utensils used in produce area must be properly washed and sanitized in the bakery area's 3-compartment sink. 9. The relocation of the meat department handsink to opposite end of triple sink is approved. The present locations of the handsinks in the bakery and produce department is not approved. As per this department's phone discussion with Ms. Bingham on Feburary 14, 1991, the relocation of the handsink in the bakery to the right side of the triple sink and the subsequent moving of the utensil washer #14 to the left handsink of the triple sink would be approved. In addition, the moving of these sinks and the plumbing changes that are effected. 13. As per the phone discussion of February 14, 1991 with Ms Bingham, this department does not desire excessive horizontal plumbing or electrical conduit runs. It is highly recommended that plumbing and conduit be within the walls, below floors, or in ceilings whereever possible. Where exposed plumbing or conduit pipes are necessary it is highly recommended that vertical runs be kept to a minimum. All exposed plumbing and conduit must be installed so that cleaning can be conducted behind them. Be advised, plumbing and conduit runs along floors or horizontal runs are not approved. 18. Sealed concrete for the meat, product, and bakery walk-ins is conditionally approved, but not recommended. Be advised, sealed concrete may not be durable over extended periods of time. If the floor of any walk-in appears to have lost its seal then the unit must be shut down, the floor cleaned adequately to remove all soil, fat and grease, then must be resealed to be smooth, durable, nonabsorbent and easily cleanable. This may require extended shut down time to properly refinish these floors. The above items 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. Any approval of the plans will be null and void if construction is not commenced within 120 days. Please notify the department at least 48 hours prior to your opening date so that a final acceptance inspection can be performed. A state food service license and 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, Gary R. Rothbarth Sanitarian GRR/hy CC: Jana 8in7ham Fnrt rnl ine Ruildinn nPnArtmPnt.