HomeMy WebLinkAboutB12-0406 REV1 TRANSMITTAL AND ENGINEERING NOTESU Department of Community Development
75 South Frontage Road
QQT I ZQIZ Vail, CO 81657
TOWN OF VAI I�: �M ^� Tel: 970.479.2128
TOWNY www.vailgov.com
ToMM Development Review Coordinator
TRANSMITTAL FORM
Use this form when submitting additional information for planning applications or building permits.
This form is also used for requesting a revision to building permits. A two hour minimum building review
fee of $110 will be charged upon reissuance of the permit.
Application /Permit #(s) information applies
Attention: Revisions
to:
Response to Correction Letter
�j L _ 04Q6 1 �c A --J ( JZattached copy of correction letter
Deferred Submittal I
16ther ��:.;Q...� r YOksiz,'
Project Street Address:
.1(6( — Ct.l_ rr.. LIC Rc,j
(Number) (Street) (Suite #)
Building /Complex Name:
IN {s= VJ Mti11
Applicant Information
(architect, contractor, owner /owner's rep
Contact Name: fr ::-t vc!
!Address:
j City State: o Zip:
Contact Name:
Contact Phone: (70
Contact E -Mail: 4N� �'"`�"` �ly I^(ck °t• Cam
hereby acknowledge that I have read this application, filled out
in full the information required, completed an accurate plot plan,
and state that all the information as required is correct. I agree to
comply with the information and plot plan, to comply with all Town
ordinances and state laws, and to build this structure according
to the town's zoning and subdivision codes, design review ap-
proved, International Building and I Codes and other
ordinances of the applicable thereto.
owner/Owner's /r Owner's Representative Signature (Required)
For Office Use Only:
Fee Paid:
Received From:
Cash Check #
CC: visa / MC Last 4 CC # exp. date:
Authorization #
Description of Transmittal/ List of Changes, Items Attached:
�V NCrC.n �c06fT
lOSOrCF•k1 AiJ'1rS
I
(use additional sheet if necessary)
Building Permits:
Revised ADDITIONAL Valuations (Labor & Materials)
(DO NOT include original valuation)
Building: $
Plumbing: $
Electrical: $
Mechanical: $
Total: $ 0
Date Received:
s,1, HADERN
�• ENGINEERING • COMFORT SYSTEMSM
PO BOX 8610 • AVON, CO 81620 - Telephone 970445 -7910
Fax 970845 -7522 - E-mail diader@raderengineering.00m
10/10/12
Michael Friedberg
303 -579 -8407
michael@yellowbellychicken.com
RE: West Vail Chicken LLC, dba Yellow Belly Chicken
0/d Taco Be// Space
West Vail Commercial District
Vail, Colorado
TOV PERMIT #:
TOV PROJECT #:
CONTRACTOR:
Michael,
B 12 -0406
PRJ12 -0502
Desmond Home Builders
Based on our two site visits to investigate existing conditions and equipment, I have the
following general comments and recommendations to implement during your renovation
project, so that your mechanical systems operate effectively and per code standards.
1) It is our understanding that three appliances will be installed under the existing
hood as follows (left to right):
a. Electric pressure fryer (20 ")
b. Gas-fired range /oven (36 ")
c. Gas -fired fryer (15-1/2")
2) Provide an 18" tall stainless steel sheet metal separator between the fryer and the
range, due to the close proximity of the grease (fryer) to the open flame (range).
3) The existing hood is a 6' long (7' with Ansul cabinet) Type I grease hood and is
served by a grease exhaust fan located on the roof, tagged EF -1 in this letter. EF -1
is a belt drive fan with 3/4 hp motor. Install full sized stainless steel end panels at
both the left and right end of the hood, in compliance with the hood
manufacturer's installation instructions. Panels shall extend from bottom of hood
to just below the top of the cooking surface of the appliances. This will eliminate
the 6" overhang requirement for the left and right sides.
4) Ensure there is a minimum 6" overhang at the front of the hood for all three
appliances.
10/10/12 Yellow Belly Chicken Page 1 of 3
5) It is our understanding that an electric rotisserie will be installed to the right of the
hood. This is acceptable per code (2009 IMC Section 507.2.2). Electric
rotisseries are considered light-duty appliances and require either a Type H hood,
or require that the HVAC system design incorporates the heat and moisture loads
from such appliances. It is our opinion that the existing HVAC systems serving
the kitchen, which includes a Roof Top Unit with DX cooling (RTU -1 ), have
adequate capacity to handle this additional load and thus a hood is not required.
6) Hood fire protection contractor shall rework the existing Ansul system as required
for the proposed equipment layout.
7) The existing make -up air fan on the roof was observed and is operational. This
unit provides un- tempered make -up air to the compensating hood. This unit has a
belt drive fan and '/2 hp motor. We recommend installing an additional 24x24
perforated supply diffuser, near the front of the hood (Titus PAR with 14"
diameter neck, or equal). Connect to the main make -up air duct directly above the
ceiling with a 14" diameter round flexible duct. Include a volume damper at the
spin -in take -off for air balancing.
8) Program the RTU -1 thermostat so that the fan operates continuously during
occupied periods to provide code required ventilation for the Dining Room.
9) Hire a Test, Adjust and Balance (TAB) contractor to perform the following work:
a. Adjust the airflow at EF -1 grease exhaust fan to be 1500 C F M.
b. Adjust the airflow at MAF -1 make -up air fan to be 1500 C F M.
i. 750 CFM to the compensating hood.
ii. 750 CFM to the new 24x24 perforated supply diffuser.
c. Adjust the airflow at EF-2 general exhaust fan to be 250 G F M. EF -2 in
this report is the CentriMaster PRN100U, 1 /10 hp, direct drive. During our
site visit, EF -2 was not operational.
i. 125 CFM at the mop closet exhaust grille.
ii. 125 CFM at the other exhaust grille near the entry.
d. During our site visit, EF -3 was not operational. EF -3 is not required and
does not need to be made operational. EF -3 in this report is the Greenheck
MN G95, direct drive.
e. Adjust the outside air damper at the existing RTU -1 roof top unit to be set
at 600 CFM.
f. Verify that the dining space is at a slight positive pressure with respect to
the outside.
10/10/12 Yellow Belly Chicken Page 2 of 3
10) Provide a final TAB report for review by Rader Engineering.
11) The existing gas -fired instantaneous water heater (199,900 Btu/h input rating) has
adequate capacity per the Colorado Department of Health Calculation. See
attached, "Appendix D" calculation.
12) The existing grease trap located under the existing 3- compartment sink has
adequate capacity for the 3- compartment sink. We confirmed that a flow control
device has been installed as required by the manufacturer. It does not appear that
the unit can be lowered to be flush with the slab floor considering the elevation of
the outlet pipe in the wall, however, a plumbing contractor should field verify.
The Colorado Health Code permits grease traps to be installed inside the
establishment when it is located away from the food preparation area. In this case,
the 3- compartment sink and grease trap are located in a back "nook" area, well
away from the food prep area.
Please contact me with any questions.
Sincerely,
Bryan I Houle, P.E.
Pa.00 C�CF
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Enclosure:
1) Appendix D — Worksheet for Calculating Minimum Hot Water Requirements
10/10/12 Yellow Belly Chicken Page 3 of 3
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TOWN OF VAIL
75 South Frontage Rd.
Vail, Colorado 81657
970 - 479 - 2138/479 -2139
FAX 970 - 479 -2452
October 8, 2012
Eric Wuppermann
Barry Davis
Yellow Belly Restaurnt
2560 Kinnickinick Road
Unit $5
Vail, CO 81657
Re: Old Taco Bell Site Visit Summary
2161 N. Frontage Road
Vail, CO 81657
Dear Mr. Wuppermann and Davis:
Department of Community Development
William T. Carlson, REHS
Environmental Health Officer
This letter will serve as a summation of the October 8, 2012 site visit and walk
through inspection of the closedTaco Bell Restaurant food service facility. The
following summarizes the required additions and modifications to the food service
facilities prior to licensing approval by the Town of Vail:
1. The hot water generation unit must provide a minimum energy input
capable of meeting peak demand for the three compartment sink, two (2)
hand washing sinks and one (1) mop sink. The existing "on demand" hot
water generation unit must be evaluated and deemed capable of
supplying all food service fixtures adequate hourly hot water demand.
2. The kitchen cooking equipment exhaust hood and ventilation system must
meet the requirements of the Vail Building Department. Verify with you
hood supplier and installer that the design, construction and installation
will meet these criteria.
3. The fire suppression (Ansul System) device inside the kitchen exhaust
hood must be inspected, tested and approved by the Vail Fire Marshall.
4. The kitchen hand washing sink must be firmly attached and sealed to the
existing wall.
5. The existing grease trap under the three compartment sink must be
evaluated and meet the minimum capacity requirements of the Vail
Building Department Plumbing Code. If it is possible to achieve gravity
flow, the grease trap must be installed flush to floor finish or removed and
located outside the food service facility. Please provide a standard grease
trap cleaning and waste grease disposal policy that ensures the sanitary
conditions of the food service operations.
6. New food preparation tables and shelf equipment must meet National
Sanitation Foundation (NSF) commercial food construction standards.
Maple topped food preparation tables are only approved for pizza and /or
bakery food service operations.
7. Condensate drain lines from all refrigeration units and ice machine (if
installed) must have an air gap of at least two (2) pipe diameters at the
drain.
8. The existing kitchen quarry tile floor has several missing coving sections
at the wall floor junctures that need to be repaired and /or replaced. The
entire kitchen and point of sale floor areas must be cleaned and in
smooth, non - porous and easily cleanable condition.
9. The minimum acceptable ceiling finish in food preparation and storage
area is gloss enamel or epoxy -based paint on dry wall; or non perforated
vinyl- coated dry wall, lay -in ceiling tiles.
10. All drink ice bins and exposed food placed out for serving shall be
adequately covered or protected by approved sneeze guards.
11. The plumbing leak under the existing island steam table unit must be
repaired.
12. The remodeled uni -sex restroom facility must meet ADA Vail Building
Department requirements.
13. Provide a minimum of fiberglass- reinforced plastic (FRP) on the wall
surface behind all food preparation tables and areas that have wall
damage or cleaning issues.
14. The wells of the three compartment ware washing sink must be large
enough to accommodate the largest utensil used in the facility. If the
three compartment sink is used for food preparation, the prep sink shall
discharge atmospherically by means of an air gap over a waste sink.
15. A minimum of two (2) separate shelves will be required for storage of
cleaning and toxic materials. They must be separated and labeled by the
following requirements:
a. Detergents and sanitizers and other toxic chemicals (upper shelf).
b. Insecticides and rodenticides (lower shelf).
16. Submit a State of Colorado Retail Food License application and fee to Vail
Environment Health prior to requesting an opening inspection.
A final inspection is required to determine if the kitchen is in compliance with the
Colorado Retail Food Rules and Regulations. Please allow a minimum of three
(3) days for scheduling this opening inspection.
Do not hesitate to call me at 970 - 479 -2333 if you have any questions.
Very truly urs,
William T. Carlson, REHS
Environmental Health Officer
Cc: Town of Vail Building Dept.