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.