The URL can be used to link to this page

Home My WebLink About114 N COLLEGE AVE - CORRESPONDENCE - 2/15/2011DEPARTMENT OF HEALTH AND ENVIRONMENT COMMITTED TO<EXCELLENCE. February 10, 2011 Lindsey Crisanti Rocky Mountain Olive Oil 2762 Canby Way Fort Collins, CO 80525 Dear Mr. Crisanti, 1525 Blue Spruce Drive Fort Collins, Colorado 80524-2004 General Health (970) 498-6700 Environmental Health (970) 498-6775 Fax (970) 498-6772 FEB 15 2011 36y - The plans and specifications submitted for the construction of Rocky Mountain Olive Oil Co. to be located at 114 N. 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. PLEASE NOTE: This letter contains important information and advisements for the construction of the establishment. Establishment owners are responsible for items noted in this letter. Please share this letter with all involved parties, including the construction superintendent and contractors at the construction site. If there are any questions regarding information in this letter or anything else related to the construction and operation of the establishment, please call at (970) 498-6775. Menu and Food Handling: 1. It is acknowledged that this establishment will sell a variety of Olive Oils from around the world. Olive oil is to be received in bulk and dispensed by staff into bottles labeled by the establishment. No potentially hazardous foods are to be handled stored or repacked at this establishment.. Equipment, Cleaning, and Accessibility: 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. No Text �/ 7 ir u�i��_o-a ... � �'//C�.3 .6� indicating how the above drain board requirements will be met. Be advised, overhead wire shelf above the three compartment sink is approved for use as additional drain board space.. 12. Hand washing sinks must be easily accessible in all areas where food is prepared, served or where utensils and equipment are washed. 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 hand soap. The proposed hand sink location is approved. a) The height of the hand washing sink must be between 30" and 48" above the floor. b) The diameter of the sink's basin must a minimum of 10" in any direction. c) When installed in a countertop, the hand sink basin must be within 24" of the front of the counter. d) The space between the flood rim of the hand sink and the base or underside of any cabinet located above the sink must be at least 24". e) Hand sink faucets must be installed on the side of the sink basin directly opposite the user. 13. The mop sink must be provided with hot and cold running water. Mop and broom hangers and storage shelves must be provided at the mop sink to properly hang and air dry mops and to properly store cleaning supplies. 14. Restroom fixtures are based on the requirements of the 2009 International Plumbing Code. Since the total seating capacity of the establishment is 2, the following restroom fixtures are approved: 1 water cioset and 1 sink, This will be utilized by employees and staff. 15. The proposed water heating system, Rheem/Ruud water heater, model EGSP20, with a 61 gallons/hour recovery rate at 100°F rise and a 6 KW rating is recovery rate of 61 gallons/hour at 100°F rise or must have a 4.6 KW rating. The proposed water heater is approved. Please be advised, the water heater is required to be installed on a six inch leg kit if the heater is installed on the floor. A minimum of six inches of ciearance must be provided between the walis and the water heater to facility cleaning around the water heater. 16. Please be advised the drain from the three compartment sink must be indirect to sewer through a physical air gap such as to a floor sink or floor drain. 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 instalied so they are flush with the finished floor. 17. Please provide information noting the size and location of the solids or grease trap/interceptor if one is required by the governing wastewater authority. If required the solids or grease trap/interceptor must be installed out of the food preparation areas, 9 storage and warewashing areas and the top of the trap must be finished flush with the finished floor to allow for easy cleaning of surrounding surfaces. 18. 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 walis, 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. Please be advised external floor or wall mounted Uni-strut or hard to clean brackets are not approved. 19. Please be advised sewer lines, waste water lines and roof drains can not be located above stored foods, single use items, utensils and equipment in warehouse areas unless guttered or protected. Structure, Finishes, General: 20. Please be advised at least 50 foot candles of light are required on all surFaces where food is prepared and equipment and utensils are washed. At least 20 foot candles of light must be provided on all other surfaces within kitchen areas, storage areas, service counters, restrooms, and utensil and equipment storage areas. All lights in the above areas, except restrooms must be shielded in an approved manner. All lights inside equipment and above open food must also be shielded. Please be advised that additional light fixtures may be required if it is determined that the light levels are inadequate during construction. 21. 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 stripping, 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. 22. Please be advised floors, walls, ceilings, counter tops, storage shelves, cabinets and all work surfaces, located within all kitchen and food preparation areas, storage areas, restroom, and ware washing areas must be of an approved material that is smooth, durable, non-absorbent and easily cleanable. 23. The outside trash and recycling areas must be located on a cleanable surface of concrete or machine laid asphalt. 24. Toxic materials and surplus cleaning supplies must be stored below or away from food preparation areas, food, utensil and single service item storage areas and ware washing facilities. Submit the proposed location where toxic items will be stored. . � ,i • �l y N G'o�%e�U� '� � �l D v�3 6�/ 25. Provide an approved area for adequate storage of employee's personal items, such as: coats, clothing, backpacks and handbags. Submit a proposed location where these personal items will be stored. 26. Be advised that the following items are required/in each department of the establishment. a) Food product thermometers scaled 0 to 220°F, digital thermometers or thermocouple. b) Food handlers' gloves and finger cots. c) Approved sanitizer. d) Test kits for the sanitizer. e) Maximum read thermometer or heat labels high temperature dish machines. In addition to the $100 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 $44 per hour. Currently review cost for this project is $110.00. Please be advised, before the department can give any approval for operation all plan review fees must be paid. The plan review billing invoice for this project is/are attached to the hard copy of this letter. Items #17, 24, 25 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 pian 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 licensure. The establishment is required to obtain a Retail Food Establishment License. An application for the required license will be provided by the department prior to the opening inspection. 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 R:\SHARED\PUBLIC\FoodlPlan Review 7emplate�etter 710.docx(7l2010)