HomeMy WebLinkAboutPool Bar Plan Review 09.18.2009 il
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75 South Frontage Rd. Department of Community Development
Vail, Colorado 81657 William T. Carlson, REHS
970-479-2138/479-2139 Environmental Health Officer
FAX 970-479-2452
September 18,2009
Gary DeStefano
Hyder Construction,Inc.
Four Seasons Resort
543 Santa Fe Dr.
Denver, CO 80204
Re: Pool Bar Plan Review
Four Seasons Resort
One Vail Road
Vail, CO 81657
Dear Mr. DeStefano:
This letter will serve to confirm the plan review of the pool bar food service facility, including an
interpretation for a cleanable drop ceiling in the banquet food delivery corridor. The plans have
been approved with the following additions and/or modifications:
1. The hot water generation unit from the building system must provide an adequate supply of
hot water far the pool bar kitchen fixtures.
2. 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 atinospherically by means of an air gap over a
waste sink.
3. Provide an indirect waste from food preparation service sinks, dishwashers; and under
counter glass washers that discharges atmospherically by means of an air gap over a waste
sink or other approved receptacle.
4. Food shall not be prepared in a pot and pan sink. If a sink is necessary for defrosting,
evisceration, or preparation of food, a separate one (1) compartment, stainless steel sinlc
equipped with a drain board is required. The sink shall discharge atmospherically by means
of an air gap over a waste sink.
5. 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.
6. Hand washing sinks shall be conveniently located to employees involved in food and utensil
handling. The banquet coolcing kitchen has one hand washing sink on the far side of the
kitchen which is not with in 20 feet and convenient to food service preparation stations.
Install a second hand washing sink that is convenient to all food preparation stations. Sinks
used for food preparation or for washing equipment shall not be used for hand washing.
7. Provide a minimum of fiberglass-reinforced plastic (FRP), or stainless steel on the wall
surface behind the three-compartment pot cleaning sink and dishwashing areas.
8. The minimum acceptable floor finish in a food preparation and storage area is smooth, easily
cleanable,light in color non-toxic gloss enamel or an epoxy-based paint.
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. The main banquet kitchen corridor ceiling area must also have an acceptable ceiling
finish of gloss enamel or epoxy-based paint on dry wall; or non perforated vinyl-coated
dry wall, or lay-in ceiling tiles. A cleanable ceiling will reduce contamination of foods
during transport to and from the adjacent banquet facilities.
11. The junctures between walls and floors shall be coved and sealed.
12. Under counter surfaces must be finished and sealed to provide a washable surface.
13. All light fixtures must be adequately enclosed or shielded to protect foods in the storage,
serving, or preparation areas from accidental bulb or tube breakage.
14. All ice bins and exposed food placed out for serving shall be adequately covered or protected
by approved sneeze guards.
15. All grease-producing equipment shall be vented through a properly designed ventilation hood
and grease collection system that meets the Town of Vail Building Department requirements.
Filters or other grease extracting equipment shall be easily removable for cleaning and
replacement when not designed for in place cleaning. Verify with your hood supplier and
installer that the design, construction and installation will meet these criteria.
16. Properly seal sinks and drain boards to their adjacent wall. Exposed screw heads and bolts
are not approved.
17. All plumbing, electrical and other utility lines must be concealed in the walls, floor or ceiling.
Water service lines extended to sinks may be surface mounted provided they are properly
mounted on approved spacers at least '/z inch from the walls and 6 inches above the floor.
18. Grease traps required by the Building Department shall be located outside the food service
establishment. When installed inside the establishment, a grease trap or grease interceptor
shall be located away from the food preparation area, installed flush to floor and be easily
accessible for cleaning.
19. A minimum of two (2) separate shelves will be required far 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 shel�.
b. Insecticides and rodenticides (lower shel�.
20. All equipment must be National Sanitation Foundation(NSF)listed or equivalent.
Any changes to the plans as submitted and hereby approved must receive advance approval from
this Department. A final inspection is required to determine is ihe 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 yours,
William T. Carlson, REHS
Environmental Health Officer
Cc: Town of Vail Building Dept.