HomeMy WebLinkAbout1250 E MAGNOLIA ST - CORRESPONDENCE - 8/25/2016DEPARTMENT 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
August 25, 2016
Famous Brands International
dba Famous Brands International
8001 Artista Place #600
Broomfield, Colorado 80021
Dear Sir or Madam,
The plans and specifications submitted for the construction of Famous Brands
International to be located at 1250 East Magnolia Street in Fort Collins, Colorado, have
been reviewed by this department. The following items are specific to the submitted
plans and must be completed in order to maintain compliance with the Colorado Retail
Food Establishment Rules and 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) 498-6782 or naguilar@larimer.org.
Menu and Food Handling:
1. A menu was provided as part of the plan review submission. The menu will
include cookies, brownies, frozen yogurt and smoothies.
2. In the plan review application it was indicated no animal foods will be served raw
or lightly cooked.
3. Food handling procedures for the operation of the establishment were provided
and reviewed and the following noted:
a. Protocols and/or systems have been created to monitor food and
equipment temperatures. It is acknowledged refrigeration temperatures
are checked three times per day and the observed temperature is logged
on a chart on the refrigerator.
b. The only food items that requires cooling after cooking are cookies and
brownies.
c. Submitted policies indicate frozen yogurt mix will be thawed under
refrigeration or under cold (<40F) running water.
d. Written policies for restricting and excluding ill employees were
provided but need to be greatly expanded. Submitted policies only
address excluding ill employees in the case of influenza illness or
Hepatitis A. Please be advised, written policies should be in place
and used to restrict or exclude employees who are ill. These policies
must identify symptoms of illness, requirements for restrictions and
periods of exclusions, and outline controls used to manage
employees that return to work after being ill. Employees must be
familiar with illness symptoms and must advise management when
they are experiencing symptoms of diarrhea, vomiting, and other flu-
like and gastrointestinal symptoms. Please expand employee illness
policies to reflect the following:
• Please be advised, the Colorado Retail Food Establishment
Rules and Regulations specifically state that an employee
must be excluded from work if the food employee is
symptomatic with vomiting or diarrhea, jaundice, sore throat
with fever, except when the symptom is from a noninfectious
condition (examples: allergic reaction/intolerance). The
employee cannot return until they are symptom free for a
minimum of 24 hours, but 48 to 72 hours is recommended.
• The health department does not require permission from a
physician for employees experiencing undiagnosed
symptoms of illness listed above in order for an employee to
return to work.
• Employees diagnosed with a Health Department reportable
illness such as Norovirus, Hepatitis A virus, Shigella spp.,
Enterohemorrhagic or Shiga Toxin-Producing Escherichia
coli, Salmonella Typhi; or other enteric bacterial pathogen
such as Salmonella or Campylobacter, must be excluded
from work. Specific exclusions and requirements to return to
work are provided in the regulations in Chapter 2 for the
reportable illnesses. In most cases, negative test results as
well as health department and physician approval are
required to return to work.
• A physician’s approval and the health department’s approval
are required before an employee can return to work if
diagnosed with any of the infections listed above.
• The management should establish an environment that
allows for open communication between management and
employees to help in identifying employees that have been ill
to assist in their task assignments upon returning to work.
• Keep records to identify employee schedules to monitor
scheduled hours, sick leave and shift changes.
e. Please be advised, employees must be excluded from working with food,
beverages and clean equipment when wounds are expressing fluids and
not able to be contained. Wounds and cuts on fingers, hands or wrists,
must be properly covered with a double barrier, such as a cut covered with
a band aid then covered with a finger cot or glove.
f. Policies have been created to prevent bare hand contact with ready to eat
foods.
4. Submitted application indicates no foods are to be bulk dispensed.
Equipment, Cleaning, and Accessibility:
5. 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.
a. Custom made and used equipment cannot be approved until it is visually
inspected. This also includes cabinetry and other millwork.
b. The following equipment is not approved at this time due to lack of
information: Please submit make, model numbers and specification
sheets for the following equipment:
i. 3-compartment sink (P-1)
ii. 36” Mrs Fields ambient cookie case (MIL-4)
6. The refrigeration equipment in the establishment is limited and no hot holding
equipment is provided. Sufficient conveniently located facilities must be provided
to assure the maintenance of potentially hazardous foods below 41°F or above
135°F during storage, display and preparation. Proposed equipment is adequate
for submitted menu. Please be advised if the menu changes or if the proposed
equipment is found to be inadequate during routine inspections, additional
equipment will be required.
7. Please be advised, heavy floor mounted equipment such as reach-in cooler and
freezer, and ice cream display freezer must be mounted on casters to allow for
mobility and easy cleaning of the equipment, surrounding surfaces and adjoining
equipment.
8. Heavy counter mounted equipment which cannot be easily moved for cleaning
must be installed on four inch sanitary legs or neatly sealed to counters to
facilitate cleaning.
9. 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.
a. Storage shelves located in all food preparation areas, storage areas and
walk-ins must be situated at least six inches off the floor.
b. Wooden shelving or pallets are not approved for use in coolers and
freezers, nor in storage, kitchen and warewashing areas.
10. 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 (curb
mounted or legs) must be:
a. Neatly sealed to adjoining walls, equipment, cabinets or counters; or,
b. Spaced in accordance with Section 4-302 A thru C of the Rules and
Regulations so the surfaces of the floors, walls and exterior surfaces of
equipment and cabinets can be easily cleaned:
c. Please be advised, if equipment is less than 2 feet in length, then the
equipment must be installed 6 inches minimum from the back wall if it is
not installed flush with the wall.
d. Please be advised, if equipment is more than 2 feet in length, then the
equipment must be installed 12 inches minimum from the back wall if it is
not installed flush with the wall.
Ventilation:
11. This operation is not approved for any type of cooking.
Plumbing:
12. It has been acknowledged that only frozen produce is provided as a topping for
the frozen yogurt. Due to the absence of fresh produce preparation an indirectly
drained food preparation sink is not required.
13. Please be advised the 3-compartment warewashing sink basins must be large
enough to accommodate all equipment used in food preparation and storage.
a. The size dimensions of the proposed 3-comparment warewashing sink
basins are 20”x14”x12”.
14. Warewashing drain boards must be self-draining and directed to warewashing
sink basins, pre-rinse sinks, scuppers or warewashing machines.
a. Drain boards must be at least 24” in length in establishments where
food and beverages are served on single service products. The
single left side 21” drain board is not approved. Please submit
information on a 3-compartment sink with two integrated drain
boards that meet the 24” requirement.
15. Submitted plan indicates no pre-rinse spray hose will be provided at the 3-
compartment sink.
16. Submitted plan indicates that no garbage disposal will be installed.
17. Please be advised the dipper well is not approved to be attached to the
front of the handwashing sink. Please submit new location for the dipper
well.
18. Hand washing sinks must be easily accessible in all areas where food is
prepared, served or where utensils and equipment are washed. The proposed
hand sink locations are approved.
a. 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.
b. Please be advised of the following requirements for hand washing sinks:
c. The height of the hand washing sink must be between 30 inches and 48
inches above the floor.
d. The sink’s basin must be a minimum of 10 inches in any direction. 9
inches by 9 inches hand sink basins are not approved.
e. When installed in a countertop, the hand sink basin must be within 24
inches of the front of the counter.
f. 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
inches.
g. Hand sink faucets must be installed on the side of the sink basin directly
opposite the user.
19. A mop sink for the disposal of mop water and for the purpose of filling mop
buckets and cleaning mops must be provided/has been proposed.
a. The mop sink must be provided with hot and cold running water.
b. Mop and broom hangers must be provided at the mop sink to properly
hang and air dry mops.
c. Storage shelves should also be provided to properly store cleaning
supplies.
20. It was not indicated if chemical dispensing units will be provided at the ware
washing sink or the mop sink. Please be advised, if installing chemical
dispensing units at plumbing fixtures, the following is required:
a. Please be advised, chemical dispensing units must be supplied with both
hot and cold running water at 3-compartment sinks and mop sinks.
b. A separate faucet must be provided for chemical dispensing units
installed at the mop sink, therefore resulting in two faucets with hot
and cold running water.
c. When installing chemical dispensers above the 3-compartment sink, the
dish detergent and the sanitizer must be stored above the soiled drain
board and/or washing basin of the 3-compartment sink, or below the drain
board/sink.
21. Restroom fixtures are based on the requirements of the 2009 International
Plumbing Code. It is acknowledged that restrooms are existing in the Wal-Mart
retail store where establishment is located.
22. The proposed water heating system, A.O. Smith water heater, model DRE-52,
with a 31 gallon/hour recovery rate at 80°F rise and a 6 KW rating is approved.
The water heating system must have a minimum recovery rate of 26 gallons/hour
at 80°F rise or must have a 5 KW rating. Please be advised water heater must be
set at 120°F.
a. Submitted plans indicate water heater is to be set on the floor.
Please be advised, the water heater is required to be installed on a 6”
leg kit if the heater is installed on the floor. A minimum of six inches
of clearance must be provided between the walls and the water
heater to facility cleaning around the water heater.
23. Please be advised, all drains from equipment such as ware washing sinks,
ice machines, dipper wells, drink dispensers, refrigeration/freezer units not
provided with evaporation pans, and water heaters must be indirectly
drained.
a. It is acknowledged the 3-compartment sink, hand washing sinks and
dipper well will drain to a sump pump which will ultimately drain to
the existing mop sink. This drainage plan is approved with the
following conditions:
b. The sump pump must have the optional alarm noted on the
specification sheet for the Liberty Pumps SBX-Series.
c. The pump must be installed at least 6” away from the wall to allow
for easy cleaning around the unit.
d. Be advised if at any time the pump is found failing or not fully
operational the establishment will be required to close until the
pump is repaired.
e. If the pump is found to not adequately clear wastewater a floor sink
will be required.
24. Please be advised approved, properly installed, backflow devices must be
provided on all submerged inlets hose bibs, rinse hoses that do not have an air
gap, water softeners and beverage dispensers. Backflow devices on water lines
subject to back pressure or continuous pressure must be equipped with backflow
preventers that are designed for continuous pressure.
25. Please be advised, the excessive installation of surface mounted
utility/service lines is not approved per NSF installation standards for
food/beverage service operations. Utility/service lines running along the
surface of finished walls, ceiling and floors, are not approved and must be
installed behind cabinetry or within a framed wall.
a. Electrical conduit, plumbing (water and drain lines), data service
lines, and other utility/service lines must be located behind walls,
within cabinetry, above finished ceilings or below floors in finished
food and beverage preparation/service areas.
b. If excessive electrical conduit, plumbing (water and drain lines), data
service lines, and other utility/service lines, are found surface
mounted in a finished room, the utility/service lines will be required
to be boxed in or run through a durable sheath to facilitate easy
cleaning.
c. External floor or wall mounted Uni-strut or hard to clean brackets are
not approved to support utility/service and drain lines
26. Please be advised sewer lines, waste water lines and roof drains cannot be
located above stored foods, single use items, utensils and equipment unless
guttered or protected.
Structure, Finishes, General:
27. Adequate lighting must be provided where food is processed or stored, where
equipment and utensils are cleansed, as well as in restrooms and bar area.
a. At least 50 foot candles of light are required on all surfaces where food is
prepared and equipment and utensils are washed.
b. At least 20 foot candles of light must be provided on all other surfaces
within kitchen areas, storage areas, service counters, restrooms, utensil
and equipment storage areas and custodial closets.
c. All lights in the above areas, except restrooms and custodial closets, must
be shielded in an approved manner. All lights inside equipment and above
open food must also be shielded.
d. Please be advised that additional light fixtures may be required if it is
determined that the light levels are inadequate during construction.
28. Please be advised foods, cups, plates and tableware must be adequately
protected from customer contamination, such as coughing, sneezing and
handling.
29. 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, custodial closets, restrooms, serving areas, wait station, ware
washing areas and walk-ins must be of an approved material that is smooth,
durable, non-absorbent and easily cleanable.
a. Submit samples of the existing wood laminate flooring for durability
and texture approval.
b. All floor/wall junctures and stationary equipment floor junctures in
the above listed areas must be provided with approved concave
coving. Submit information on what coving will be provided. If
ceramic/quarry tile coving is provided, the cove base tiles must be
installed flush with the finished floor tile. Top set of ceramic/quarry
tile base is not allowed. Vinyl/rubber cove base must be neatly
sealed to the floor and wall.
c. Paints used on the walls and ceilings must be washable, without removing
the paint when cleaned. Light colored, high gloss paint is recommended.
30. The outside trash and recycling areas must be located on a cleanable surface of
concrete or machine laid asphalt.
31. 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.
32. Provide an approved area for adequate storage of employee’s personal items,
such as coats, clothing, backpacks and handbags, that is separate from food and
clean equipment. Submit a proposed location where these personal items
will be stored.
33. The following items are required where food handling and warewashing occur in
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 strips for the sanitizer
Please review all items, with emphasis on items #3(d), 5(b), 14(a), 17, 20(b), 23,
25, 29(a-b), and 32 and submit information as required. Items can be submitted either in
written form or as an addendum to the plans submitted. The written plans are approved
at this time.
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. Current review cost for this project is $308.
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 attached to
the hard copy of the final approval letter.
Be advised that Colorado Revised Statutes (2009) 25-4-1605 requires that 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 498-6782 or naguilar@larimer.org.
Sincerely,
Nicole Aguilar
Environmental Health Specialist
cc: City of Fort Collins Building Department via electronic mail
Samantha Igou via email sigou@arcv.com
Jim Hanrahan via email jhanrahan@loadking.com