HomeMy WebLinkAbout4700 BOARDWALK DR - CORRESPONDENCE - 3/19/2004MER DEPARTMENT OF HEALTH AND ENVIRONMENT
6NCLO NTYRECEIVE�, Col Blue Spruce Drive
�j 1d �/ .�� Fort Collins, Colorado, 80524-2004
General Health (970) 498-6700
MAD 1 9 200` Environmental Heath (970) 498-6775
Flax (970) 498-6772
March 9, 2004
Sam's Club
Sam's Club Real Estate Business Trust
702 S.W. 8th Street
Betonville; AR 72712
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Dear Sam's Club Real Estate Business Trust:
The plans and specifications submitted for the remo del of Sam's Club located at
4700 Boardwalk Dr., 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. All plans must be approved prior to commencement of construction. Be advised
a plan review fee of $40.00 per hour will be charged for time spent reviewing the plans.
This fee must be paid before an opening inspection can be scheduled.
The following was noted at the time of plan review:
1. 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 or its
equivalent. Custom made and used equipment cannot be approved until it
is visually inspected.
2. Please be advised walk-in refrigerators used for iced products, hanging meats
or which require flushing must be equipped with a floor drain, or must have a
floor drain within five feet if the walk-in floor is graded to such an outside floor
drain.
3. Please be advised solid metal shelving is not approved for use in walk-in
coolers and freezers. Wooden interior finishes such as shelving or pallets are
not approved for use in coolers or freezers. Metal shelves in the walk-in cooler
or freezer must be of an approved metal wire construction.
4. Please be advised an approved smooth, easily cleanable, non -absorbent,
enclosure must be provided between the top of the walk-in and the finished
ceiling if this area is 24 inches or less.
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5. Please be advised heavy floor mounted equipment must be mounted on
casters to allow for mobility and easy cleaning. Be advised heavy counter
mounted equipment which can not be easily moved for cleaning must be
installed on four inch sanitary legs or properly and neatly sealed to
counters to help facilitate easy cleaning.
6. Please be advised all gas equipment must be installed in such a way as to
permit easy cleaning around this equipment. Gas lines must be long
enough for equipment to be pulled out away from the walls to allow
cleaning or quick disconnects must be provided on the gas lines to allow
the equipment to be completely disconnected and pulled away from the
wall.
7. 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.
8. Please 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 the
drainage.
9. Please be advised soft drink carbonators installed on the floor must be provided
with six inch legs; if installed in a cabinet four inch legs must be provided to
permit easy cleaning.
10. Please be advised pallets, dunnage racks, and other floor racking must be
installed in a manner that will not inhibit or prevent floors from being easily
accessible for cleaning.
11. Please be advised that the lowest shelf of all storage shelves located in all
areas of the kitchen, storage room, and the walk-in(s) must be situated at least
six inches off the floor.
12. 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 can be easily cleaned; or
b) Neatly sealed to adjoining walls, equipment, cabinets, or counters.
14.The exhaust hoods must be of commercial design that is/are certified or
classified for sanitation by an ANSI accredited certification program or its
equivalent. The hoods must be constructed of stainless steel when located
over grease cooking equipment; must overhang all food service/cooking
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equipment that produce grease vapors, large amounts steam, or smoke
not less than six inches on all open sides. Make up air must be filtered,
tempered during the 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 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 moves from the dining areas to the
kitchen.
a) Please 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.
b) It is acknowledged that AHU1 is a constant fan unit providing
continuous exhaust hood make up air.
c) It is acknowledged as per the facsimile received from Chris Brashear on
March 4, 2004 that an exhaust hood is provided over the high
temperature pan washer in the bakery.
d) All above information must be provided in written form with or as part of
the shop drawings of the hood and ventilation system.
e) All hoods must pass a smoke test conducted by the Health Department
before approval for use can be given. Be advised, once the
establishment's ventilation systems have been balanced, a copy of the
air balance report must be submitted to the Health Department for
review.
15.An approved stainless steel food preparation sink with a minimum of one
18inch 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
sewer. It is acknowledged that food preparation sinks are not needed in
the deli prep or demo prep areas as per the phone conversation with Chris
Brashear on March 4, 2004. It is also acknowledged as per facsimile
received from Chris Brashear on March 8, 2004 that the 3-compartment
sink in the produce prep is the food prep sink and there are not any items
in the produce prep area to be washed. Please be advised if on regular
inspections violations are cited relating to ware washing needs in the
produce prep then a 3-compartment ware washing sink separate from a
food preparation sink will be required.
16. Please be advised the 3-compartment ware washing sink tubs must be large
enough to submerge all equipment used in food preparation and storage. It is
acknowledged as per the facsimile received from Chris Brashear on March
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4, 2004 that the 3-compartment sink will be located to the right of the hand
sink to prevent contamination of the food prep and slicer area and to make
the hand sink accessible to the food prep area.
17. Please be advised drain boards 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. It is acknowledged as per the facsimile
received from Chris Brashear on March 4, 2004 that overhead NSF
approved shelves will be provided to help meet drain board length
requirements.
18. It is acknowledged that garbage disposals will not be provided in the
establishment.
19. Hand sinks must be easily accessible in all areas where food is prepared,
served or where utensils and equipment is washed. The present location
of the single hand sink in the snack bar is not approved. It is
acknowledged as per the facsimile received from Chris Brashear on March
4, 2004 that a hand sink will be provided between the food prep sink and
the 3-compartment sink and a hand sink will be provided between the two
prep/service areas up front to be visible and accessible to those areas.
20. Please be advised all hand 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.
21. Please be advised the mop sink must be provided with hot and cold running
water. Provided mop and broom hangers around the mop sink to properly hang
and air dry mops.
22.A water heater that can achieve a minimum recovery rate of 778
gallons/hour if gas or 648 gallons/hour if electric, or has a 864,099 BTU
rating or has a 158 KW (kilowatt) rating is required. Submit make, model
number, and recovery rate of a water heater that meets the above
specifications. It is acknowledged that the variance request on the hot
water system has been received.
23. Please be advised all drains from equipment such as: 3-compartment 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 compressors, water heaters, and
cold tables holding ice must be directed to a floor drain or floor sink and be
properly air gaped. It is acknowledged as per the facsimile received from
Chris Brashear on March 8, 2004 that all 3-compartment sinks will be
indirectly drained to sewer. Please be advised all dish machines and food
preparation sinks must also be indirectly drained to sewer.
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24. 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.
25. Please indicate if chemical -dispensing towers will be provided. If so,
indicate where they will be located and how they will be plumbed.
26. Please be advised approved, properly installed, backflow device(s) must be
provided on submerged inlets, hose reels, dish machines, steam tables, hose
bibs, convection steamers, and coffee/tea dispensers.
27. Please be advised an approved, properly installed, back flow preventor with an
intermediate atmospheric vent must be installed on the water lines to the soft
drink carbonators.
28. Please be advised the grease trap/interceptor must be installed out of the food
preparation areas and the top of the trap must be finished flush with the finished
floor to permit easy cleaning around the equipment.
29. Please be advised all plumbing and electrical conduit are to be located behind
walls or below floors. Exposed water pipes, sewer lines, or electrical conduit
running along the walls or floors are not approved. All drain lines, water lines,
and electrical conduit running 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.
30. Please be advised 50 foot candles of light are required on all working surfaces
and 20 foot candles on all other surfaces in the kitchen, storage areas, service
counter, wait stations, restrooms, bar, utensil washing area, custodial closet, and
all food prep areas. At least 10 foot-candles of light is required on all areas of the
walk-in cooler and freezer. Be advised, a single light inside the walk-in(s) may
not be adequate to provide the required lighting. All lights in the above areas
must be shielded in an approved manner. All light inside equipment must also be
shielded.
31. Please be advised foods, cups, plates, and tableware must be adequately
protected from customer contamination, such as coughing, sneezing, and
handling.
32. Please be advised 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. All exit and restroom doors must be fitted with
self -closures.
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33. Please be advised floors, walls, ceilings, counter tops, storage shelves,
cabinets, and all work surfaces, located within the kitchen, storage areas,
custodial closet, restrooms, serving area, dish washing areas, walk-ins, and all
food prep areas must be of an approved material that is smooth, non -absorbent,
easily cleanable, and durable. All paints used on the walls and ceilings must be
washable, without removing the paint when cleaned. Light colored high gloss
paint is recommended.
34. Please be advised all floor/wall junctures and stationary equipment floor
junctures in the above listed areas must be provided with approved concave
coving. If quarry tile coving is provided, it must be installed flush with the finished
floor.
35. Please be advised the outside dumpster storage area must be located on or
above a smooth surface of nonabsorbent material such as concrete or machine
laid asphalt.
36. Please be advised toxic materials and surplus cleaning supplies must be stored
away from food operations, food storage, and utensil washing facilities. Submit a
proposed location.
37. Provide an approved area for the storage of employee's personal items, such as:
coats, clothing, etc. Submit a proposed location.
38. Please be advised that the following items are required in the establishment at
the time of the opening inspection and at all times thereafter:
a) stab food thermometer (00 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
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 can be scheduled.
The above items (#14, 22, 23 and 25) 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.
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Please notify the departments 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
assistance at 498-6775.
Cc: Fort Collins Building Department
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Sincerely,
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Nicole Venhorst, REHS, CFSP
Environmental Health Specialist
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