HomeMy WebLinkAbout646 S COLLEGE AVE - CORRESPONDENCE - 11/20/2008COM7EXCELLENCE
November 20, 2008
Noha Abraham
D6ja Vu Coffee
646 S. College Ave.
Fort Collins, CO 80524
DEPARTMENT OF HEALTH AND ENVIRONMENT
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Dear Ms. Abraham,
The pla and specifications submitted for the remodel of D60 Vu Coffee
located at 646 S. College Ave. in 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...The plans are approved at this,,
time.
1525 Blue Spruce Drive
Fort Collins, Colorado 80524-2004
General Health (970) 498-6700
Environmental Health (970) 498-6775
Fax (970) 498-6772
1) Please 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 are set up and used to monitor food
and equipment temperatures.
b) Hot foods such as soups, stews, burritos, etc. that are to be
retained at the end of the day and cooled for reheat and service the
next day must be rapidly cooled from 135° F to 700 F within the first
two hours of cooling then to less than 41OF within the next four
hours. Methods for meeting these requirements are dependant on
available staffing and equipment. Please provide detailed
information on proposed cooling methods and equipment.
c) Foods that have been cooked in advance then cooled must be
rapidly reheated from 41OF to greater than 1650 ptior to hot holding
at greater than 1350F. Again, reheat method is going to be
dependent on type and quantity of food to be reheated and the
equipment available. Please submit detailed information indicating
proposed procedures/methods to rapidly reheat foods. Be advised
that food must be reheated in equipment that is designed for this
purpose, such as range, oven, etc. Reheating food in a steam
table is not approved.
d) Proposed procedures/methods to thaw frozen foods
e) Policies used to restrict or exclude food workers who are ill.
Controls used to manage workers that return to work after being ill.
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f) Policies used to restrict and manage workers that have cuts or
sores on their hands and arms.
g) Policies/procedures to minimize bare hand contact with ready to eat
foods.
2) 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 such as NSF,
ETL Sanitation, UL Sanitation, or BISSC Certified. Custom made and
used equipment cannot be approved until it is visually inspected. All used
equipment will be evaluated for approval during inspections conducted
prior to approval for operation and licensure of the establishment.
3) The refrigeration/hot holding equipment is limited. Sufficient conveniently
located refrigeration/hot holding facilities must be provided to assure the
maintenance of potentially hazardous foods below 41 OF or above 1350F
during storage, display and preparation. If it is determined by the
depart5ment that foods are temperature abused due to a lack of
equipment, additional equipment will be required.
4) Please be advised heavy floor mounted equipment such as refrigerated
make table coolers, reach -in coolers and freezers, fryers, broilers and
ranges must be mounted on casters to allow for mobility and easy
cleaning of the equipment, surrounding surfaces and adjoining equipment.
Heavy counter mounted equipment such as soft drink, ice, tea, juice, and
coffee dispensers, and toasters which can not be easily moved for
cleaning must be installed on four inch sanitary legs or neatly sealed to
counters to facilitate cleaning.
5) Please be advised pallets, dunnage racks, shelves and other floor racking
systems must be installed in a manner that will not inhibit or prevent easy
cleaning of floors and surrounding surfaces. Storage shelves located in all
food preparation areas and storage areas must be situated at least six
inches off the floor. Soft drink carbonators must be provided with six inch
legs to permit easy cleaning.
6) 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 and cabinets can be easily cleaned; or
b) Neatly sealed to adjoining walls, equipment, cabinets or counters.
7) Grocery display refrigeration unit located at the front of the service area
must be neatly sealed in place to the floors, adjoining equipment and to
walls. Toe kicks or kick plates on these units must be removable in order
to facilitate cleaning the floors under them.
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8) The submitted plans indicate that the hood to be installed is a Fryco
Systems hood model 3012 FC-BLL exhaust hood that is 6.0 lineal feet and
will exhaust 750 cfm of air.
a) Make up air must be filtered, tempered, 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. The submitted plans indicate that there will be a
total make up air of 1100 cfm.
b) 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.
c) The kitchen exhaust hood switch must be interlocked with the make
up air system so an adequate supply of make up air is supplied into
the building whenever the exhaust systems are on.
d) Please be advised once the ventilation systems are installed and
balanced a copy of the air balance report must be submitted to the
Health Department for review. The hoods must pass a smoke test
conducted by the Health Department before they can be approved
for use.
9) Please be advised the 3-compartment ware washing sink tubs must be
large enough to accommodate all equipment used in food preparation and
storage. Drain boards must be self -draining and at least 24" in length in
establishments using single service utensils. The submitted plans indicate
that the drain boards on each side of the three compartment sink are only
13 inches in length. Please provide detailed information indicating how
the additional drain board space required to meet the above mentioned
requirement will be met. Be advised overhead wire shelving may be used
to accommodate additional drain board space.
10)Hand washing sinks must be easily accessible in all areas where food is
prepared, served or where utensils and equipment is washed. Please be
advised all hand washing 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.
11)Restroom fixtures are based on the requirements of the Uniform Plumbing
Code. Since the total seating capacity of the establishment is 33, the .
following restroom fixtures will be required: men's room: 1 water closet, 1
sink, and 1 urinal. Women's room: 1 water closet and 1 sink. A written
correspondence from the City of Fort Collins has been provided to indicate
that this establishment based on use is approved for one unisex restroom
with one water closet and one hand sink. Be advised that any change that
may happen would require the establishment to reduce seating to less
than 15 or provide the above mentioned requirements.
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12)The existing water heater is approved. The water heating system must
have a minimum recovery rate of 116 gallons/hour at 100°F rise or must
have a 93„ 256 BTU rating. The 125,000 BTU Bradford White water
heater, model D75T1253, with a 121.2 gallons/hour recovery rate at 100°F
rise is approved.
13)Please be advised all drains from equipment such as 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, and water heaters directed to a floor drain or floor
sink and be properly air gaped.
14)Please indicate if chemical -dispensing towers will be provided. If so,
indicate where they will be located and how they will be plumbed.
15)Please provide information noting the size and location of the grease
trap/interceptor if one is required by the governing wastewater authority. If
required 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.
16)Please be advised.all plumbing, gas, lines, electrical conduit and other
service utility lines must be located behind walls, above finished ceilings or
below floors in finished rooms and areas. Exposed water pipes, sewer
lines, gas lines or electrical conduit running along the surface of the walls,
ceiling or floors are not approved. All drain lines, water lines, gas lines
and electrical conduit running along the walls in finished rooms must be
boxed in or completely concealed along the wall to facilitate easy cleaning.
17)Please be advised at least 50 foot candles of light are required on all
working surfaces and 20 foot candles on all other surfaces in all kitchen,
preparation areas, storage areas, service counters, restroom, ware
washing area and custodial closet. All lights in the above areas except the
restroom and custodial closet must be shielded in an approved manner.
All light inside equipment must also be shielded.
18)To help prevent insect and rodent entry into the building 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. Weather striping, threshold and/or broom sweeps must be
installed on all outside doors to eliminate gaps to the outside. All exit and
restroom doors must be fitted with self -closures.
19)Please be advised floors, walls, ceilings, countertops, storage shelves,
cabinets and all work surfaces, located within all kitchen and food
preparation areas, storage areas, custodial closet, restroom, serving
areas, and ware washing area must be of an approved material that is
smooth, non -absorbent, easily cleanable and durable.
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20)The outside dumpster storage area must be located on or above a smooth
surface of nonabsorbent material such as concrete or machine laid
asphalt.
21)Toxic materials and surplus cleaning supplies must be stored away from
food operations, food storage, and utensil washing facilities.
22)Provide an approved area for the storage of employee's personal items,
such as: coats, clothing, etc.
23)Be advised that the following items are required in each department of the
establishment.
a) Food product thermometers (0 to 220°F)..
b) Food handler's gloves and finger cots.
c) Approved sanitizer.
d) Test kits for the sanitizer.
In addition to the $75 plan review application fee paid at the time the plans
were submitted for review, a review fee is assessed for the actual review time.
The review fee is assessed at a rate of $40 per hour. Currently review cost for
this project is $180.00. Please be advised, before the department can give any
approval for operation all plan review fees must be must be paid. The plan
review billing invoices for this project are attached.
Items # 1, 8, 9, 11, 14, 15 can be submitted either in written form or as an
addendum to the plans submitted. The written plans are approved at this time.
Be advised approval of plans, including the above modifications and those
outlined in the plan review letter, does not constitute acceptance of the
completed structures. Inspections 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.
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
cc: Fort Collins Building Department