RETAIL FOOD ESTABLISHMENT PLAN REVIEW

Transcription

1 ENVIRONMENTAL HEALTH and SUSTAINABILTY DEPARTMENT RETAIL FOOD ESTABLISHMENT PLAN REVIEW Submit this application along with the necessary documents to the Environmental Health and Sustainability Department. Allow a minimum of two (2) weeks for the review process to be completed. Any revisions made to a submitted plan shall be re-submitted to the Environmental Health Department for review. Additional Documents required: Facility floor plan and equipment layout (drawn to scale) Equipment list and specification sheets (domestic equipment is not acceptable) Proposed menu The application review cannot start until all of the above materials are provided. The following fees are due when application is submitted. Application fee ($100.00) Review and pre-opening inspection fee (see table below) This fee varies based on the complexity of the review and the time necessary to complete it. Very Simple Plan (i.e. coffee cart or bar only) Small Establishment Plan (i.e. typical simple restaurant) Large Scale Plan (i.e. hotel or grocery store) $145 $290 $580 Please make checks payable to the City of Aspen. An additional annual fee for the Retail Food Service License will be billed after the pre-opening inspection is completed. Please contact the Environmental Health and Sustainability Department at least one week before your planned opening to schedule a pre-operational inspection. All construction and cleaning must be complete prior to the opening inspection. In addition, all equipment must be in place and functioning. Keep a copy of this plan review application for personal records. Submit your application to: The City of Aspen Environmental Health and Sustainability Department 130 South Galena Street Aspen, Colorado If you have any questions or need further assistance, please contact the Environmental Health and Sustainability Department at (970) or visit our office on the second floor of City Hall.

2 ENVIRONMENTAL HEALTH and SUSTAINABILTY DEPARTMENT 130 South Galena Street Aspen, Colorado (970) Date Received Received by Office use only PLAN REVIEW APPLICATION Remodel Name of Establishment: Location Address: New Establishment Telephone: City: State: Zip: Mailing Address: City: State: Zip: Name of Owner: Phone: DBA: Colorado Sales Tax Number: Type of Ownership: (as indicated on your Colorado Business/State Sales Tax Registration) General Partnership Limited Partnership Limited Liability Company Limited Liability Partnership Corporation S Corporation Association Estate Government Joint Venture Trust n-profit 501(c)(3) Other Non Profit All communication regarding this application will go through the Responsible Representative. The owner must be consulted when filling out this application if the owner is not the Responsible Representative. Name of Responsible Representative: Phone: Address: Title: Mailing Address: City: State: Zip: 2

3 I have submitted plans/applications to the following authorities on the following dates: Zoning Planning Building Business License Does your establishment meet all accessibility requirements? For more Yes information call the City of Aspen Building Department at Projected Date for Start of Project: Projected Date for Completion of Project: Type of Establishment (check all that apply): Full Service Bar Convenience Store Deli Caterer School Fast Food Coffee Shop Grocery Store/ Market Fish Market Meat Market Concession Specialty Shop Mobile Unit Seating Capacity (indoor and outdoor) Number of Staff (maximum per shift): Total Square Feet of Facility: Number of Floors on which operations are conducted: Maximum Number Meals to be Served: Breakfast Lunch Dinner What is the projected frequency of deliveries? Hours of Operation: Sun Mon Tues Wed Thurs Fri Sat Months in Operation (check all that apply): January July February August March September April October May vember June December 3

4 Food Source 1. Are all food supplies from inspected and approved sources? 2. Is any storage, cooking, or preparation of food occurring off-site? If yes, please provide a commissary letter. 3. Is there a Hazard Analysis Critical Control Plan (HACCP)/ Food Handling Procedure Manual that describes preparation, cooling, reheating, cooking of foods, and the handling of leftovers? If yes please submit with plans. 4. If no, are any of the following procedures being used? (check all that apply) Reduced Oxygen Packaging (Vacuum Packaging) Sous Vide Cooking Canning Curing 5. Will raw or undercooked food be served? If yes, how are consumers informed about the risks of eating raw or undercooked food? 6. Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared, and/or served. Thin meats, poultry, fish, eggs (ex. hamburger, chicken breasts, sliced meats; fillets) Thick meats, whole poultry (ex. roast beef; whole turkeys & chickens, hams) Cold processed foods (ex. salads, sandwiches, vegetables) Hot processed foods (ex. soups, stews, rice/noodles, gravy, sauces, casseroles) Bakery goods (ex. pies, custards, cream fillings & toppings) Other 7. Will raw meats, poultry and seafood be stored in the same refrigerators and freezers with cooked/ready-to-eat foods? If yes, how will cross-contamination be prevented? 4

5 8. Is there a food preparation sink? 9. Will produce be washed on-site prior to use? If yes where will produce be washed? Personnel 1. How will food employees be trained in good food sanitation practices? 2. Describe how employees will be preventing bare hand contact with ready to eat foods: 3. Describe briefly when and how employees who are sick or have infected cuts and lesions will be excluded or restricted from food handling: Food Temperature Control 1. Is adequate and approved freezer and refrigeration space available to store frozen foods and refrigerated foods at 41 F and below? 2. List number and type of refrigeration units: 3. List number and type of freezer units: 4. Does each refrigerator/freezer have a thermometer? 5

6 5. How will hot food be maintained at 135 F or above during holding for service? Indicate type and number of hot holding units. 6. Describe the procedure used for minimizing the length of time food will be kept in the temperature danger zone (41 F F) during preparation. 7. List foods that will be prepared more than 12 hours in advance of service. 8. Please indicate by checking the appropriate boxes to show how food will be quickly cooled to 41 F (135 F to 70 F in 2 hours and then from 70 F to 41 F in 4 hours). Thick Meats Thin Meats Soups/Gravy Rice/Noodles Other cooling methods: Shallow Pans Ice Bath Reduce Volume Blast Chill 9. Where will cooling take place for the above foods? 10. How will food be rapidly reheated to 165 F within 2 hours? 11. What type of reheating equipment will be used? Indicate type and number of units used for reheating foods. 6

7 12. Will food product thermometers be used to measure final cooking and reheating temperatures? 13. Indicate which methods will be used to thaw frozen food (check all that apply). Refrigeration Running water less than 70 F Cooked from frozen state Other (describe) Microwave (as part of cooking process) 14. Will foods be transported and served at another location? If yes, how will the temperature of foods be maintained at the catered location and while being transferred between kitchen and service location? Sanitation 1. Will a dishwasher be used for warewashing? If yes, type of sanitizer used (check one) Chemical (indicate concentration Hot water (indicate maximum temperature) and type of sanitizer) 2. Do all dish machines have temperature/pressure gauges that are accurate and working? 3. Does the largest pot and pan fit into each compartment of the pot sink? If no, what is the procedure for manual cleaning and sanitizing? Yes Yes 4. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized? Type of Sanitizer: Concentration of sanitizer: 5. Are drain boards provided on both ends of the pot sink? Indicate size of drain boards: 6. Are test papers and/or kits available for checking sanitizer concentration? Yes 7

8 8. Will a three compartment sink be used for warewashing? Please label the diagram of the three compartment sink below with appropriate warewashing steps. Also, label which side is for dirty dishes and which side is for clean dishes. Water, Sewage, and Plumbing Systems 1. Please indicate the type of backflow prevention (air gap, vacuum breaker) used for each type of equipment: Equipment Type Dish Machine Walk in Refrigerator/Freezer Food Preparation Sink Ice Machine Drink Dispenser with Carbonator Chemical Tower Three Compartment Sink Two Compartment Sink Mop Sink Other Backflow Prevention 2. Are floor drains provided & cleanable? If so, indicate location: 3. Is water supply public or private? Public Private If private, has source been approved? Pending Please attach copy of written State approval and/or permit. 4. Is building connected to a municipal sewer? If no, is private disposal system approved? Pending Please attach copy of written Pitkin County approval and/or permit. 8

9 4. Are grease traps provided? Size (gallons) Where is the grease trap located? Provide schedule for cleaning and maintenance For additional information about grease traps, please contact Aspen Consolidate Sanitation District at Hand Washing Facilities 1. Is hot and cold running water under pressure available at each hand washing sink? Pest Control 1. How will outside entryways and windows be protected to prevent pest entry? 2. Do all hand washing sinks, including those in the restrooms, have a mixing valve or combination faucet? 3. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet? 4. Is hand soap available at all hand washing sinks? 5. Are hand drying facilities (paper towels, air blowers, etc.) available at all hand washing sinks? 2. Is area around building clear of unnecessary brush, litter, boxes and other harborage? Poisonous or Toxic Items 1. Where are insecticides/rodenticides stored? 2. Are all toxics for use on the premise (this includes personal medications), stored away from food preparation and storage areas? 3. Are all containers of toxic chemicals, including sanitizing spray bottles, clearly labeled? Yes Yes 9

10 Food Protection 1. Is appropriate dry goods storage space provided? 2. Are containers constructed of safe materials to store bulk food products? Indicate type: 3. How will dry goods be stored off the floor? Physical Facilities 1. Indicate all areas where exhaust hoods are installed: Location Filters Sq.Ft. Fire Protection Air Capacity (CFM) Air Make Up (CFM) 2. Is ventilation provided for dishwasher? 3. Where is the mop sink located? 4. Is the hot water supply adequate for the building and intended use? 5. Describe location and number of bathrooms available to employees: 6. Are dressing rooms provided? Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas, etc.): 10

11 7. Indicate which finishes (quarry tile, stainless steel, FRP, 4" plastic coved molding, etc.) will be used in the following areas. Kitchen Floor Coving Walls Ceiling Bar Food Storage Walk-in Coolers/Freezers Warewashing Area Toilet Rooms Dressing Rooms Garbage and Refuse Mop Sink Area Other Storage 8. Describe the trash service that will be used: Dumpster Compactor Frequency of pickup: Name of Company: 9. Where will garbage cans and floor mats be cleaned? 10. Are all outdoor trash containers wildlife proof? 11. Describe how waste grease will be disposed of: 12. Is there any area to store returnable damaged goods? 13. Is there an area to store recycled containers? For more information on recycling and composting within the City of Aspen, please contact the Environmental Health and Sustainability Department at

12 Air Quality 1. Does this facility have a charbroiler or any cooking device where grease can drip onto an open flame or charcoal? The City of Aspen Municipal Code section states that charbroilers installed in food service establishments on or after January 1, 1993, shall install, operate and maintain a control device that reduces uncontrolled PM10 emissions by at least ninety (90) percent, according to manufacturer specified removal efficiencies. For more information contact the Environmental Health Department at (970) If yes, explain how the facility complies with the City of Aspen's air quality ordinance. Yes For a copy of the Colorado Retail Food Regulations visit the link below: The City of Aspen offers education and assistance with waste reduction. Please contact Liz O Connell to find out more. Liz O Connell Liz.OConnell@cityofaspen.com STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from the above without prior permission from the Aspen Environmental Health Department may nullify final approval. Signature(s): Date: owner(s) or responsible representative(s) ***************** Approval of these plans and specifications by this Department does not indicate compliance with any other code, law or regulation that may be required--federal, state or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A pre-opening inspection of the establishment with equipment in place & operational will be necessary to determine if it complies with the local and state laws governing food service establishments. The City of Aspen Environmental Health Department 130 South Galena Street, Aspen, Colorado (970)