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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 Pp4DO4Z5 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. ( OP-7 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 Z or 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 -s o F -7 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. 4 aF -7 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. Sv 0 F 7 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. (o op- -7 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 r Sincerely, ,r Nicole Venhorst, REHS, CFSP Environmental Health Specialist 7 of 7