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HomeMy WebLinkAboutFood Service Plan Review 12.23.2008 il � ���� �� ���� 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 December 23, 2008 David W. Brooks Craig Reid Four Seasons Resort One Vail Road Vail, CO 81657 Re: Food Service Plan Review Four Seasons Resort Vail, CO 81657 Dear Mr(s) Brooks and Reid: This letter will serve to confirm the plan review of the above captioned food service establishment. The plans have been approved with the following additions and/or modifications: 1. The hot water generation unit must provide a minimum energy input of 926,164 BTUs per hour. It is recom�nended that the hot water generation unit dedicated to the kitchen fixtures. Provide engineering design data for the building use, if the kitchen hot water is to be part of the building system. 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 atmospherically 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 sinlc 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 sink 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. Provide vacuum breakers on all hose bibs. 7. Hand washing sinlcs shall be conveniently located to employees involved in food and utensil handling. The banquet cooking kitchen has one hand washing sink on the far side of the kitchen which is not with in 20 feet and convenient to food seroice preparation stations. Install a second hand washing sink that is convenient to all food preparation stations. Sinks used for food preparation ar far washing equipment shall not be used for hand washing. 8. 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. 9. 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. 10. The minimum acceptable floor finish in the walk in cooler is quarry tile installed with a grout having an absorbency rate of 4%or less, 20 gauge stainless steel or 18 gauge aluminum floor. 11. The mini�num 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. 12. The junctures between walls and floors shall be coved and sealed. 13. Under counter surfaces must be finished and sealed to provide a washable surface. 14. 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. 15. All ice bins and exposed food placed out for serving shall be adequately covered or protected by approved sneeze guards. 16. 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. 17. Fire prevention, extinguishing equipment and lighting system shall be installed in a kitchen ventilation system exhaust hood so as to not create a cleaning problem. 18. Provide stainless steel on the wall surface behind the cooking equipment from the bottom of the canopy down to the base molding. 19. Properly seal sinks and drain boards to their adjacent wall. Exposed screw heads and bolts are not approved. 20. 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 '/�inch from the walls and 6 inches above the floor. 21. 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. 22. 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 shel fl. b. Insecticides and rodenticides (lower shel�. 23. 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 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 yours, William T. Carlson, REHS Environmental Health Officer Cc: Town of Vail Building Dept.