HomeMy WebLinkAbout636 S COLLEGE AVE - CORRESPONDENCE - 10/13/1999DEPARTMENT 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
October 13, 1999
Mr. Oren Urich
Das Grebel Haus
1024 Hobson Ct.
Ft. Collins. CO 80526
Dear Mr. Urich:
The plans and specifications submitted for the construction of Das Grebel Haus to be located at 638 S.
College, Ft. Collins, Colorado have been reviewed by this department. The following items were not clearl}
specified in the plans or were not in compliance with the Colorado Retail Food Establishment Rules and
Reeuiations. 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. All plans must be
approved prior to commencement of construction. 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) Proposed menu is acknowledged.
2) 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) Protocols and/or systems that will beset up to monitor food temperatures.
b) Proposed procedures for handling leftovers.
c) Proposed procedures/methods to rapidly reheat foods.
3) 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. The
following equipment is either domestic in nature and not approved or lacking information. Please provide
make, model numbers and specification sheets for commercial equipment or additional information on the
following equipment.
a) #1 Montgomery Ward Freezer
b) #4 Acme Dough Sheeter
c) 46 Hollymatic Patty Former and conveyor
d) #12 Cecilware Cocoa Machine
e) 414 Hot Dog Roller
f) #15 Duke Hot Display Cabinet
g) 416 Beverage -Air Refrigerator counter top
h) # 18 Kenmoore Micro-wave/Convection oven
i) #19 and 428 11 qt Soup Warmer and I Iqt Soup Cooker
j) 427 Hmilton Beach Roaster Cook and Hold
k) #29 Moffat Convection Oven
4) The proposed refrigeration is limited to one reach -in freezer and three reach -in refrigerators. Be advised
that sufficient conveniently located refrigeration facilities must be provided to assure the maintenance of
potentially hazardous food at 410 F during storage and preparation. Please provide information detailing
the size and capacity of the three reach -in refrigerators. Be advised this equipment must be approved for
the storage of open, potentially hazardous foods. The proposed refrigeration is not approved at this time.
5) Wooden shelves or any wooden interior finishes are not permitted in any refrigeration.
6) Heavy equipment (e.g.: refrigerators, freezers, flyers, etc) must be mounted on casters to allow for mobility
and easv cleaning. Be advised heavy counter mounted equipment which can not be easily moved for
cleanin( must be provided on four inch approved legs to facilitate easy cleaning.
7) All gas equipment must be installed, in such a way as to permit 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.
8) 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 ice machines or any unit used to store potable ice.
9) Be advised if ice is to be used for beverages, an approved indirectly drained ice bin must be provided.
Provide information on the ice bin and drainage.
10) Be advised, soft drink carbonators installed on the floor must be provided with six inch legs; if installed
in a cabinet it must be provided with four inch legs to permit easy cleaning.
11) Be advised pallets, dunnage racks, shelving and other floor racking must be installed in a manner that
will not inhibit or prevent floors from being easily accessible for cleaning.
12) 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.
13) 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.
14) Be advised exhaust from the establishments ventilation system may not exceed 20% opacity measured
outside the building as per Colorado State air Quality Regulations.
15) This establishment is not approved for any type of grease cooking.
16) Ventilation:
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 establishment must be under a positive air pressure.
The ventilation system is/is not approved at this time.
17) 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. Please submit this information.
18) Please indicate if a garbage disposal will be attached to any food preparation or warewashing sinks in
this establishment.
19) Hand sinks must be easily accessible in all areas where food is prepared or utensils are washed. There is no
scale provided on the submitted plans. Please submit information detailing the distance from the Dough
Sheeter #4 to the hand sink located next to the Large Mixer 430. The submitted hand sink locations are not
approved at this time.
20) 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.
21) Provide mop and broom hangers around the mop sink to hang and air dry mops.
22) Total indoor/outdoor seating capacity of 45 is acknowledged.
23) Restroom fixtures are based upon the requirements of the Uniform Plumbing Code. Since the total seating
capacity of the establishment is 45, the following restroom fixtures are approved: men's room: 1 water
closet and 1 sink. Women's room: 1 water closet and I sink.
24) A water heater that can achieve a minimum recovery rate of 65 gallons/hour if gas, or 54 gallons/hour if
electric, or has a 59,991 BTU rating or has a 13 KW (kilowatt) rating is required.
The electric water heater (18 gallons /hour) is not approved.
Submit make, model number and recovery rate of a proposed water heater that meets the above
specifications.
25) All drain lines from equipment such as: 3-compartment warewashing sinks, food preparation sinks, ice
machines, ice bins, drink dispensers, drink overflow drains, refrigeration/freezer units not provided with
evaporation pans, steam tables, convection ovens, water heaters and cold tables holding ice must be
directed to a floor drain or floor sink and be properly air gapped.
26) 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.
27) Please indicate if chemical dispensing towers will be provided. If so please indicate where they will
be located and how they will be plumbed. If provided chemical towers should be supplied with their
own water lines.
28) Be advised an approved, properly installed, backflow device must be provided with any submerged inlets,
hose reels, dishmachines, steam tables, hose bibs, convection steamers, and coffee/tea dispensers.
The proposed Moffat Convection Ovens (929) have water inlets which must be provided with an approved
backflow device. Please submit this information including proposed drainage of the ovens.
29) Be advised an approved, properly installed, backflow preventor with an intermediate atmospheric vent
must be installed on the water lines to the soft drink carbonators.
30) Provide information noting the location and size of the grease trap/interceptor if one is required by the
governing waste water 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 finished floor to permit easy cleaning around
the equipment.
31) 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.
All drain lines, water lines and electrical conduit which tun along the wall must be boxed in or completely
concealed along the wall to facilitate easy cleaning. Exposed pipes, lines, or conduit along the floor
are not approved.
32) 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.
33) Be advised, foods, cups, plates and tableware at the service line must be adequately protected from
customer sneeze and cough.
34) 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.
35) Be advised that all exit and restroom doors must be fitted with self -closures.
36) 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.
37) Floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces located within the
kitchen, storage rooms, 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.
The submitted plans indicate the walls in the dry storage room (IIII on plans) are.to be unfinished. Walls in
all areas must be finished to be smooth, durable, nonabsorbent and easily cleanable. Please submit
information.on the finish to be used in this area (paint, FRP, etc.).
38) Be advised 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.
39) All floor/wall junctures and stationary equipment floor junctures in the kitchen, storage rooms, custodial
closet, restrooms, serving area, dishwashing area, and all food prep areas must be provided with approved
concave coving. Submit information on what coving will be provided.
40) The outside dumpster storage area must be located on or above a smooth surface of nonabsorbent material
such as concrete or machine laid asphalt.
41) Toxic materials and surplus cleaning items must be stored away from food operations, food storage and
utensil washing facilities.
42) Provide an approved area for the proper storage of employee's personal items, such as: coats, clothing, etc.
43) 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 .
44) 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 plans are not approved at this time. Once items # 2,3,4,16,17,18,19,24,27,28,30,37,39,43,44 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 (1998) 25-4-1605 require plans and specifications be submitted
to the local health department and approved prior to beginning construction.
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
Environmental Health Specialist
Fort Collins Building Department