HomeMy WebLinkAboutcoa.lu.tu.500 Block of E Cooper.Temporary Vending.20090044.2009.ASLU Dark Horse Alley
Soo Block of E. Cooper Ave. TEMP. U89
THE CITY OF ASPEN
City of Aspen Community Development Department
CASE NUMBER
PARCEL ID NUMBER
PROJECTS ADDRESS
PLANNER
CASE DESCRIPTION
REPRESENTATIVE
DATE OF FINAL ACTION
0044.2009.ASLU
XXX XXXX XXXX
500 BLOCK OF E. COOPER
ERRIN EVANS
TEMP USE
WENDY SMITH
7.12.2009
CLOSED BY Angela Scorey on 07/23/2009
NOTICE OF APPROVAL
For An Administrative Application
for Temporary Outdoor Food Vending
Parcel ID No. 2737-182-22-002
APPLICANT: Wendy Nanon Smith, Dark Horse Alley
SUBJECT & SITE OF The Applicant is requesting to provide Temporary Outdoor Food
APPLICATION: Vending in the form of a coffee cart on the east side of the property
commonly known as 525 E. Cooper Avenue and specifically
known as Lot C, Block 96, City of Aspen Townsite, Aspen,
Colorado.
SUMMARY:
The Applicant has requested to use a portion of the space between the building located at 525 E.
Cooper Avenue and 529 E. Cooper Avenue to temporarily vend coffee, pastries and sandwiches
from the approval date in July through September 19'h of 2009 and again on December 19`h
through April 3`d. The cart stand is approximately thirty-two inches in width and by seventy-two
inches in length combined with a stainless cold top that is sixty inches by thirty inches. The cart
and working area is less than fifty square feet. The food vending is in association with the operation
of Meridian Jewelers, a retail business that is adjacent to vacant space in the alley and part of the Aspen
Grove Building.
STAFF EVALUATION:
Section 26.470.060 7., Temporary Outdoor Food Vending, has a number of review standards
that are required to be met in order to vend temporarily such as length of operation and size of
the vending area. The applicant meets these standards as outlined in Exhibit B.
DECISION:
The Community Development Director finds the Administrative Application for
Temporary Outdoor Food Vending as noted above and on Exhibit `A' to be consistent with
the review criteria (Exhibit B) and thereby, APPROVES the request CONDITIONED
upon receiving final approval by the Environmental Health Department July 201, 2009,
and provision of an accessible approach.
APPR VED
Chris Bendon
Conity Development Director
[olh Smith,
Dark Horse Alley
0 a, L' 16,
Date
J" / �2'nq
ate
Attachments:
Exhibit A — Proposed vending cart dimensions
Exhibit B — Review Standards
Exhibit C - Application
•
Exhibit B
Review Criteria and Staff Findings
Section 26.470.060 7., Temporary Outdoor Food Vending. A temporary use of outdoor food
vending by a restaurant or retailer on private property, private open space or public property that
is subject to a mall lease for food vending or outdoor restaurant seating in the Commercial Core
(CC) Zone District shall be approved, approved with conditions or denied by the Community
Development Director based on the following criteria:
a. The temporary operation shall be permitted for a specified period not to exceed six (6) months in
duration or as otherwise limited by a mall lease.
As outlined in the pre -application summary and confirmed by the applicant, the proposed coffee cart will
be operated from July17, 2009 through September 19, 2009, opening again on December 19`h through
April 3rd 2010. Staff finds this criterion met.
b. The area of outdoor food vending activities does not exceed fifty (50) square feet. The area of
outdoor food vending activities shall be defined as a counter area, equipment needed for the food vending
activities (e.g., cooler with drinks, snow cone machine, popcorn machine, etc.) and the space needed by
employees to work the food vending activity.
The area of the stand is just over eight (18.5) square feet. Even with the additional space needed by an
employee to operate the stand, the vending activity will be under the permitted fifty (50) square feet at 48
square feet. Staff finds this criterion met.
C. Temporary outdoor food vending may only occur by or in association with restaurant or retail
uses and with the approval of the restaurant or retail establishment's owner in which the outdoor food
vending is associated and located adjacent to.
The food vending is in association with the operation of Meridian Jewelers, a retail store that is adjacent
to and part of the site that contains the vacant space between the buildings. Staff finds this criterion met.
d. An application to the Community Development Director for temporary outdoor food vending
shall only be submitted and approved subsequent to submitting and obtaining approval of a food service
plan from the Environmental Health Department. The area of outdoor food vending activities shall
include a waste disposal container that shall be emptied daily and stored inside at night and when the
outdoor food vending activities are not in operation. Additionally, no outdoor, open -flame char -broiling
shall be permitted pursuant to Section 13.08.100, Restaurant grills, of this Code.
A letter was included from the Environments Health Department approving the coffee cart conditioned on
a final inspection. Staff finds this criterion met.
e. The Community Development Director shall waive affordable housing mitigation fees associated
with the temporary new net leasable square footage being created by outdoor food vending activities.
No affordable housing mitigation fees are levied with this application. Staff finds this criterion met.
f. The outdoor food vending activities may occur year-round. An application for and an approval of
temporary outdoor vending activities shall not constitute nor be interpreted by any property owner,
developer, vendor or court as a site specific development plan entitled to vesting under Article 68 of Title
24, C.R.S., or Chapter 26.308 of this Title. Approvals granted in this Subparagraph are subject to
revocation by the City Manager or Community Development Director without requiring prior notice.
The applicant is operating the coffee cart for approximately six months in the summer and winter. Staff
finds this criterion met.
g. An application for temporary outdoor food vending activities shall not diminish the general
public health, safety or welfare and shall abide by all applicable City regulations, including but not
limited to building codes, health safety codes, fire codes, liquor laws, sign and lighting codes and sales
tax license regulations.
It is anticipated that the applicant shall meet city regulations. Stafffinds this criterion met.
h. Each vendor wishing to operate outdoor food vending activities shall apply for and be approved
for a permit (no fee required) to do so prior to commencing operations. Applicable environmental health
plan review fees shall apply. (Ord. No. 14, 2007, § 1)
The applicant submitted an application for approval to commence operations. A letter was included from
the Environments Health Department approving the coffee cart conditioned on a final inspection and to
improve accessiblilty. Staff finds this criterion met.
1 t1
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v Maim Custom Fields I Actions I Sub Permits ( Fees I Fee Summary I Parcels I Conditions I Valuation I Routing History
0
a Permit Type aslu - spen Land Use Permit # 0044.2009.A5LU
Address 1500 BLOCK OF E COOPER AVE Apt/Suke
° City ASPEN State CO J Zip 81611
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Permit Information
Q
Master Permit J
- _-1
Routing Queue aslu07 Applied 07J02J2009
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Project
-.. -
Status P;d�9 Approved
Description TEMPORARY USE - DARK HORSE ALLEY - FRENCH PRESS & PASTRIES Issued
J
Final
j
Submitted WENDY SMITH 303.6699
Ckrck Running Days F Expires 06127J2010
Owner
Last Name 194ITH I
First Name IWENDY
PO BOX 8433
ASPEN CO 81612
Phone 'I(970) 30�
Owner IsApplicant7
Applicant
--
- —
Last Name SMITH
First Name WENDY IPO
BOX 6433
Phone (970) 309.6699 Cust #
--�
2660�-
PEN CO 81612
Lender
Last Name
First Name
Phone
Enter the permit description AspenGold(b) Record: 1 of 1
CITY OF ASPEN
PRE -APPLICATION CONFERENCE SUMMARY
PLANNER: Errin Evans, 429-2745 DATE: 06.05.2009
PROJECT: Coffee Vending Cart
REPRESENTATIVE: Wendy Smith
wendynanon@yahoo.com
DESCRIPTION
The Applicant is proposing to serve coffee from a vending cart located in the space between buildings
possibly east or west of 525 E Cooper Street. The vending cart would be approximately 80 square feet based
on rough measurements. To qualify for a temporary use permit the applicant will be required to restrict
activities to an area less than 50 square feet. The coffee sales will occur on site depending on site
constraints. It is the responsibility of the applicant to get permission to operate from the property owner. As
proposed, the applicant will be required to apply for a Temporary Outdoor Food Vending Application under
the Growth Management Quota System (Section 26.470.060 (7)). A temporary vending permit is valid for six
months over a one year duration. If the applicant would like to proceed with a more permanent status for the
coffee stand, they will be required to apply for a Minor Expansion of a Commercial, Lodge, or Mixed Use
Development Application under the Growth Management Quota System (Section 26.470.060 (5)). The
applicant must adhere to the requirements of the other City Departments including the Environmental Health
Department and obtaining the correct business license.
Land Use Code Section(s)
26.304 Common Development Review Procedures
26.470.060 (7) Growth Management Quota System - Temporary Outdoor Vending
Permit (For a Maximum Six Month Period)
26.470.060 (6) Growth Management Quota System - Minor Expansion of a
Commercial, Lodge or Mixed Use Development Application (For a
Permanent Allowance)
http://www.as pen pitkin.com/depts/38/citycode.cf rn
Review by: - Staff for complete application
- Referral agencies for technical considerations
- Director of Community Development
Planning Fees: $735 Deposit for 3 hours of Staff time (additional planning hours over deposit amount are
billed at a rate of $235/hour)
Total Deposit: $735 - Minor Expansion
To apply for a Temporary Outdoor Food Vending Permit, submit the following
information: $50
1. Site Plan (should depict where the proposed vending operations are to be located on private property or mall lease
area).
2. Operations plan (drawing should include size and layout of counters, machinery, and coolers proposed for outdoor
vending operations, and number of employees to be used for outdoor food vending operations). Please provide a
written response to the review criteria under Section 26.470.060 7 (a—h).
3. Letter of Approval from Restaurant or Retailer in which the proposed outdoor food vending is associated with and
adjacent to. (Condominium Association approval if applicable)
•
•
4. Proof of Environmental Health Department's plan review approval for the proposed outdoor food vending operations.
5. Proof of Mall Lease if the space proposed for outdoor food vending is in the public right-of-way (not applicable in this
case).
6. 2 Copies of the complete application packet and maps.
To apply for Minor Expansion of a Commercial, Lodge, or Mixed Use Development,
submit the following information:
1. Total deposit for review of the application.
2. Proof of ownership.
3. Completed Land Use Application Form.
4. A signed fee agreement.
5. A Pre -Application Conference Summary.
6. A letter signed by the applicant, with the applicant's name, address and telephone number in a
letter signed by the applicant, which states the name, address and telephone number of the representative
authorized to act on behalf of the applicant.
7. Street address and legal description of the parcel on which development is proposed to occur,
consisting of a current certificate from a title insurance company, or attorney licensed to practice in the
State of Colorado, listing the names of all owners of the property, and all mortgages, judgments, liens,
easements, contracts and agreements affecting the parcel, and demonstrating the owner's right to apply
for the Development Application. If applicable, the applicant will require consent from the City of Aspen as
the owners of the lot depending on the lease agreement.
8. An 8 1/2" by 11" vicinity map locating the parcel within the City of Aspen.
9. Existing and proposed site plan.
10. Existing and proposed elevation drawings that include the proposed dimensional requirements.
11. Site improvement survey that includes all existing natural and manmade features of the property.
12. A written description of the proposal and an explanation in written, graphic, or model form of how
the proposed development complies with the review standards relevant to the development application.
Please include existing conditions as well as proposed. Please provide a written response to all applicable
criteria.
13. Applications shall be provided in paper format as well as the text only on either of the following
digital formats. Compact Disk (CD) or zip disk. Microsoft Word format is preferred. Text format easily
converted to Word is acceptable.
14. Additional application material as required for each specific review. (See application packet and
land use code)
15. 4 Copies of the complete application packet and maps.
Disclaimer:
The foregoing summary is advisory in nature only and is not binding on the City. The summary is based
on current zoning, which is subject to change in the future, and upon factual representations that may or
may not be accurate. The summary does not create a legal or vested right.
ATTACHMENT 2 —LAND USE APPLICATION
PROJECT:
Name:
Location: B IOCk— E • Cc� r �z �J e� ,r� YY�Q+� �ot►c�yl �R �Y S �" c �l� '
(Indicate street address, lot & block number, legal description where appropriate)
Parcel ID # (REQUIRED)
APPLICANT:
Name: yam(-�kg,
Address: t✓
Phone #:
REPRESENTATIVE:
Name: WUAV
Address: P)o o`C3 pI`C`�
Phone #: l `
a .... v. �., . u....r...v�. kt'........................ .....�...YYV /'
❑
GMQS Exemption
❑
Conceptual PUD
❑
GMQS Allotment
❑
Final PUD (& PUD Amendment)
❑
Special Review
❑
Subdivision
❑
ESA — 8040 Greenline, Stream
❑
Subdivision Exemption (includes
Margin, Hallam Lake Bluff,
condom iniumization)
Mountain View Plane
❑
Commercial Design Review
❑
Lot Split
❑ Residential Design Variance ❑ Lot Line Adjustment
❑ Conditional Use
EXISTING CONDITIONS: (description of existing buildings, uses, previous approvals, etc.)
'ROPOSAL: (description of proposed buildings, uses, modifications, etc.)
favv van attachM the fallawina7 FF.FC Ii11F.- ii
}J
Temporary Use
❑
Text/Map Amendment
❑
Conceptual SPA
❑
Final SPA (& SPA
Amendment)
❑ Small Lodge Conversion/
Expansion
❑ Other:
re -Application Conference Summary
Attachment #1, Signed Fee Agreement
esponse to Attachment #3, Dimensional Requirements Form
Response to Attachment #4, Submittal Requirements- Including Written Responses to Review Standards
❑ 3-D Model for large project
All plans that are larger than 8.5" X l l" must be folded. A disk with an electric copy of all written text
(Microsoft Word Format) must be submitted as part of the application. Large scale projects should include an
electronic 3-D model. Your pre -application conference summary will indicate if you must submit a 3-D model.
•
CITY OF ASPEN COMMUNITY DEVELOPMENT DEPARTMENT
Agreement for Payment of City of Aspen Development Application Fees
CITY OF ASPEN (hereinafter CITY) and V�ENT7y tit:�f jt`tirC�
(hereinafter APPLICANT) AGREE AS FOLLOWS:
I . APPLICANT has submitted to CITY an application for (hereinafter, THE PROJECT).
2. APPLICANT understands and agrees that the City of Aspen has an adopted fee structure for Land
Use applications and the payment of all processing fees is a condition precedent to a determination of application
completeness.
3. APPLICANT and CITY agree that because of the size, nature or scope of the proposed project, it
is not possible at this time to ascertain the full extent of the costs involved in processing the application.
APPLICANT and CITY further agree that it is in the interest of the parties that APPLICANT make payment of an
initial deposit and to thereafter permit additional costs to be billed to APPLICANT on a monthly basis.
APPLICANT agrees additional costs may accrue following their hearings and/or approvals. APPLICANT agrees he
will be benefited by retaining greater cash liquidity and will make additional payments upon notification by the
CITY when they are necessary as costs are incurred. CITY agrees it will be benefited through the greater certainty
of recovering its full costs to process APPLICANT'S application.
4. CITY and APPLICANT further agree that it is impracticable for CITY staff to complete
processing or present sufficient information to the Historic Preservation Commission, Planning and Zoning
Commission and/or City Council to enable the Historic Preservation Commission, Planning and Zoning
Commission and/or City Council to make legally required findings for project consideration, unless current billings
are paid in full prior to decision.
5. Therefore, APPLICANT agrees that in consideration of the CITY's waiver of its right to collect
full fees prior to a determination of applicatio mpleteness, APPLICANT shall pay an initial deposit in the
amount of $ 7�' which is for hours of Community Development staff time, and if actual
recorded costs exceed the initial deposit, PPLICANT shall pay additional monthly billings to CITY to reimburse
the CITY for the processing of the application mentioned above, including post approval review at a rate of $235.00
per planner hour over the initial deposit. Such periodic payments shall be made within 30 days of the billing date.
APPLICANT further agrees that failure to pay such accrued costs shall be grounds for suspension of processing, and
in no case will building permits be issued until all costs associated with case processing have been paid.
CITY OF ASPEN
By:
Chris Bendon
Community Development Director
APP C NT
I
By:
L:i, e
Date: ag
Billing Address and Telephone Number:
Vo a3
tv
O(icocici-
0
�omoOool�siness
WENDY NANON SMITH DESIGN
DBA DARK HORSE ALLEY
PO BOX 8433
ASPEN CO 81612
0
License Number Year Issued
09944 2009
Located At:
ASPEN, COLORADO
To Maintain and Carry On The Following Described Business: HOLIDAY/EVENT/FLORAL
For The Term From 1 /06/2009 To 12/31 /2009
In Testimony Whereof the Corporate Seal Of the City Of Aspen
Is Hereunto Affixed On This Date
MExt
�Os\
C
cOLORPPOOi
Attest:
Mayor
J�
City Clerk
Director of Finance
&-ZZ%0 4'PVd1W'*e
Sales Tax license
Nature of Business License Number
HOLIDAY/EVENT/FLORAL 09944
Licensee:
WENDY NANON SMITH DESIGN
DBA DARK HORSE ALLEY
PO BOX 8433
ASPEN CO 81612
NOT TRANSFERABLE
Valid Until Revoked or Cancelled
Expiration Date Date Issued
12/31 /2009 01 /01 /2009
This certifies that the licensee shown Hereon is
authorized to collect sales/use taxes for the City
of Aspen, Colorado, at the address shown hereon,
in accordance with the city code.
Director of Finance, City of Aspen
•
L
Wendy Nanon Smith Design
dba/ Dark Horse Alley
Aspen Sugar Company
P.O. Box 8433
Aspen, CO 81612
970.309.6699
wendynanon@yahoo.com
Application submittal to the Community Development of the City of Aspen and all concerned
departments within the City of Aspen planning & zoning, for the approval of a temporary
(6 month) outdoor food/beverage permit, for a cart to be located on the privately owned land
between 525 and 530 E. Cooper Street. The property is owned by Frank Woods, of M & W
Prpoperties.
The following documents are included in this packet: (2 copies)
1. Site Plan - Illustration with specs of property and location of cart
2. Photo copy of site as viewed now, looking in from street
3. Illustration with specs of cart and equipment
4. Letter of consent from property owner
5. Letter of compliance with Environmental health Department
6.Written response to the Review Criteria
During any given hour of operation, the number of employees, not including myself, will vary
between 0 and 2.
0
For the application for temporary permit, the following criteria have been met:
Total of 6 months, temporary vending, commencing July 4 h and running through September
19'', 2009 and opening, again, December 19`h through April 3rd, 2010. If any dates should
change, notification will be given, in advance, to the Community Development Director. If there
are changes in dates noted above, they will, of course, be within the 6 month limit, and within the
one year's time frame.
The area of outdoor food vending activities does not exceed 50 s.f., as shown in diagram.
The owner of the adjacent building, Frank Woods, has given approval of my vending cart and
it's products.
The Environmental Health Department has approved our food service plan, and there will be no
open flame or char broiling, pursuant to Municipal Code Section 13.08.100, Restaurant Grills.
There will be no health or safety violations with this vending operation.
A sales tax license has been issued.
As stated in Section 26.470.060, paragraph h, I understand that there is no fee for this
application, however, there may be an applicable fee for the Environmental Health Plan Review.
Wendy Nanon Smith
P.O. Box 8433
Aspen, CO 81612
970.309.6699
wendynanon@yahoo.com
•
ANTHONY J. A4A77A
FRANK J. WOODS, III
Community Development
Building -Planning -Zoning
Pitkin County
130 South Galena
Aspen, CO 81611
Gentlemen:
M & W PROPERTIES
SUITE 301A
205 SOUTH MI -I. .STREET
ASPEN, COLORADO 81611
June 16, 2009
Re: Aspen Grove Building
AREA CODE 970
TFA.EPHONE 925-8032
FAX 925-6995
Please be advised, as owner of the above -referenced building, we have given permission
to Wendy Nanon Smith to put an expresso/coffee cart on the premises of the Aspen Grove Building.
Thank you.
dr
Very truly yours,
6 � t "4 - � 4? - A; � - � �" --L 9-- Id -IL,
Frank J. Woods, III
For ASPEN GROVE ASSOCIATES, LLC
0
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MERIDIAN
J E W E L E R S
0
Community Development
Building -Planning -Zoning
Pitkin County
130 South Galena
Aspen, CO 81611
Re: Aspen Grove Building
Gentlemen:
As the adjacent tenant in the Aspen Grove Building, we are agreeable to having Wendy Nanon
Smith put an espress%offee cart in the vacant alleyway space located next to the Aspen Grove
Building and believe it would be a nice addition to the block.
Thank you.
V ruly yours,
bin mith
r, Meridian Jewelers
525 EAST COOPER AVENUE
ASPEN COLORADO 81611
tel 970) 925 3833
fax 9701 925 3269
mail@meridianjewelers.com
www.meridianjewelers.com
M
Mountain Chalet Aspen
333 E DUrant Avenue
Aspen, Colorado 81511
'tat the base of Aspen Mountain
25 June 2009
To Whom It May Concern:
W W W.Stdl] MCd.COM
rvations@stay mca.com
te1800-321-7813
fax 970-925-7811
Wendy Smith will be using our commercial kitchen as commissary for her Dark Horse Alley
coffee stand. Please let us know if you require more information.
Sincerely,
1?5: -
Craig Melville
InnKeeper
DARK HORSE ALtEY
(;9 Tiwa - Avra4�
Am" 1
Y" en"
970.31,9.2068
Dark Horse Alley
6CxdWowa
500 '�" 0/
fQqiew C%9wet C-94"
COFFEES
Freshly Ground
French Press
Small - $2.50
Large - $3.75
Pot - $8.50
Espresso, Cappuccino,
Lattes & Steamers
All espresso drinks 2 shots
Single
Double
Espresso - $2.50
$3.25
Cappuccino - $3.50
$4.25
Latte - $375
$4.50
Chai Latte - $3.75
Lg.$4.50
Mocha/Syrups -$4.25
$4.75
Hot Chocolate-$4.00
Lg.$4.50
Au Lair - $3.75
$4.50
(Made with French press)
FROZEN DRINKS
Frozen Blended Mocha - $5.00
Frozen Blended Chai - $4.50
Frozen Lemonade - $4.00
Frozen Blueberry/Pomegranate - $4.00
COLD DRINKS - $2.00
HOT TEA - $2.00
FRESH BAGUETTf
Pesto/Olive Spread & Brie - $6.75
Spicy Vegetable Chutney & Brie - $6.75
Turkey/Apple & Harvarti - $7.75
Chicken/Hot Chutney & Brie - $7.75
W/ Brie - $5.25
WButter - $3.50
FRESH FRENCH BREAD
Large Baguette
$5.00
( �Pkrme awv6 a day in advance ...
PASTRIES
Served Warm
(Y"Je ca&lcw 44 --;� �4)
CHOCOLATES &
GIFT BASKETS
ASPEN SUGAR COMPANY
aspensugarcompany.com
Hard t® Find .
0
A ,ve goa strong
cup of coffee.
French press brewing
delivers the best cup,
never sacrificing the subtle
essential oils that are lost in
filter method brewing.
9Q °I:22
The very best bread in
the valley ... baked fresh daily
by one of our 3
specialty vendors.
9°'q?
Warm European
pastries...
this is the place!
901:�'
Chocolates &
Candies that enchant...
9'°Q,q?
Frozen Mochas &
Frozen Lemonade
Frozen Fruit Drinks
...,4Z wx, a47,xi
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is
July 2, 2009, 2009
Wendy Nanon Smith
Dark Horse Alley
PO Box 8433
Aspen, CO 81612
RE: Approval for Espresso Cart
Dear Ms. Smith:
i
DIE CITY OF ASPEN
ENN'IRONMENTAL HEALTH
This letter is to serve as approval by the Environmental Health Department
for the installation of the espresso cart in the alleyway located between
525/533 E. Cooper in Aspen. The specifications delivered to our office
were determined to meet Environmental Health's requirements. A final
opening inspection will be performed prior to the issuing of a food service
license.
Please contact me with any questions or concerns.
Sincerely,
CJ Oliver
Senior Environmental Health Specialist
970-920-5008
FOOD ESTABLISHMENT PLAN REVIEW GUIDELINES
Check list for Responsible Representative
❑ Food Establishment Plan Review Application must be filled out completely.
Please indicate why a question does not apply.
Provide blue prints (drawn floor plans to scale) & equipment specification
sheets. Include a site map if facility has off -premise storage Please double side
when possible.
❑ Provide proposed menu. Please double side when possible.
o Provide equipment specification sheets.
❑ Plan review application fee ($75.00) paid.
❑ Review and pre -opening inspection fee ($280.00) paid. If the review and
inspection time is less than $280.00, based on hourly rate, the difference will be
refunded. Note: An hourly rate (not included in the $280.00) will be charged to
the responsible party if this Department is called out for an inspection and the
facility is not ready.
❑ Submit required paperwork to The City of Aspen Environmental Health
Department. The application review cannot start until all of the above
materials are provided.
Keep copy for personal records.
Date Received Receipt # Received by
The City of Aspen ♦ Environmental Health Department
130 South Galena Street, Aspen, Colorado 81611 970/ 920-5069
0
0
ESTABLISHMENTS PLAN REVIEW APPLICATION
NEW REMODEL
Date: U 1 zd0c
Name of Establishment'.�'����
Address: CCGP Z Y2, r3A l 5Z t1—
Email:
Phone
>tv =C . i
Name of Owner:
Mailing Address:_!
Telephone:_ C� 7�
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.
Responsible Representative:
Mailing Address.-
Telephone. -
Title:
The City of Aspen ♦ Pitkin County Environmental Health Department
130 South Galena Street, Aspen, Colorado 81611 970/ 920-5069
•
I have submitted plans/applications to the following authorities on the following dates:
Planning
Hours of Operation
Building
Sun ��
Mon
Tues
Wed
Business License
Thurs� --
Fri
Sat
Number of Seats: Please note: Facilities with 1 to 15 seats are required to have
one unisex customer bathroom. Facilities with more than 15 seats are required to have separate
bathrooms for women and men.
Number of Staff:
(Maximum per shift)
Total Square Feet of Facility:
Number of Floors on which operations are conducted:
Maximum Meals to be Served
Breakfast
Lunch ) (7)(C-)
Dinner
What is the projected frequency of deliveries?
Projected Date for Start of Project: _c5 u l_�-/
Projected Date for Completion of Project: /Z 1 Cf _
l
Type of Service: Sit Down Meals
Take Out
Caterer
Mobile Vendor
Other
o-pp_ N
3/3/ 1,0
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FOOD PREPARATION REVIEW
1. Are all food supplies from inspected and approved sources? Yes No
2. Are foods stored off premise? es,/ No
If yes, provide site map locating restaurant and off premise storage facility.
3. Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared
and/or served.
CATEGORY (YES) L�!�Q
Thin meats, poultry, fish, eggs
(hamburger, chicken breasts, sliced meats; fillets)
Thick meats, whole poultry
(roast beef; whole turkeys & chickens, hams)
Cold processed foods
(salads, sandwiches, vegetables)
Hot processed foods W
(soups, stews, rice/noodles, gravy, sauces, casseroles)
Bakery goods (�(
(pies, custards, cream fillings & toppings)
Other
COLD STORAGE
4. Is adequate and approved freezer and refrigeration available to store frozen foods,
and refrigerated foods at 41 OF and below? Yes / No
5. Does each refrigerator/freezer have a thermometer? Yes / Nb
Number of refrigeration units:
Number of freezer units: l
6. Will raw meats, poultry and seafood be stor the same refrigerators and freezers
with cooked/ready-to-eat foods? Yes No
If yes, how will cross -contamination be prevented?
9
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THAWING FROZEN POTENTIALLY HAZARDOUS FOODS:
7. Please indicate by checking the appropriate boxes how frozen potentially hazardous
food (PHF's) in each category will be thawed. More than one method may apply.
Also, indicate where thawing will take place.
THAWING METHOD
*THICK FROZEN FOODS
* THIN FROZEN FOODS
Refrigeration
Running water
less than 70OF
Microwave (as part
of cooking process)
Cooked from
frozen state
Other (describe)
Frozen foods; approximately one inch or less = thin, and more than an inch =
thick.
COOKING:
8. Will food product thermometers be ud to measure final cooking and reheating
temperatures of PHF's? Yes ,f No)
Minimum cooking temperatures of product utilizing convection and conduction
heating equipment:
beef roasts 130OF (121 min)
solid seafood pieces 1450F
other PHF's 140°F
eggs:
Immediate service
1450F
Pooled
1550F
pork
1550F
ground beef
155°F
comminuted meats/fish
1550F
poultry
165°F
reheated PHF's
1650F
9. List types of cooking equipment:
E
HOT/COLD HOLDING:
10. How will hot PHF's be maintained at 140OF or above during holding for service?
Indicate type and number of hot holding units. ,
11. How will cold PHF's be maintained at 41OF or below during holding for service?
Indicate type and number of cold holding units. � 1 � Z--G F T-)'�
PREPARTION:
12. Will ingredients for cold ready -to -eat foods such as tuna, ayonnaise and eggs for
salads & sandwiches be pre -chilled before assembled? es / No
If not, how will ready -to -eat foods (such as salads or pre -made sandwiches) be
cooled to 41 OF?
13. Describe the procedure used for minimizing the length of time PHF's will be kept in
the temperature danger zone (41 OF - 1400F) during preparation.
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14. Will all produce be washed on -site prior to use? Ye / TF-w -WA-5 �}Ep-�_
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15. Is there a planned location used for washing produce? 69S
No
Describe:
t\XA-I l - C'Al_L�
If not, describe the procedure for cleaning and sanitizing multiple use sinks between
uses.
COOLING:
16. List foods that will be prepared more than 12 hours in advance of service.
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17. Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F
(140°F to 70°F in 2 hours and then from 70OF to 41OF in 4 hours).
COOLING
THICK
THIN
THIN
THICK
RICE/
METHODS
MEATS
MEATS
SOUPS/
SOUPS/
NOODLES
GRAVY
GRAVY
Shallow pans
Ice baths
Reduce volume
or Size
Rapid chill wand
Other Methods
(describe)
18. Where will cooling take place for the above foods?
REHEATING:
19. How will reheating food to 1650F for hot holding be done rapidly and within 2 hours?
20. What type of reheating equipment will be used? Indicate type and number of units
used for reheating foods.
CATERING.--
2 1. Will foods be transported and served at another location? Yes CNo,,,)
If yes, how will the temperature of foods be maintained while being transferred
between kitchen and service location?
22. How will foods be maintained at catered location?
DRY GOODS:
23. Is appropriate dry goods storage space provided for based upon menu, eals and
frequency of deliveries? YES (/NO ( )
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24. Are containers constructed of safe materials to properly store bulk food pro ct and
will they be labeled as to their contents?
YES ( NO ( )
Indicate type of container:
25. How will dry goods be stored off the floor?���D
MANAGEMENT & PERSONNEL
26. How will employees be trained in good food sanitation practices?
Ali "1�/-Npa not-:
LL«D O t3 ,
27. Will disposable gloves, utensils, apj�/or food grade paper be used to prevent
handling of ready -to -eat foods? 'Fes No
28. Describe briefly the when and how employees who are sick or have infected
cuts and lesions will be excluded or restricted from food handling: - O-R_
DRESSING ROOMS:
29. Are dressing rooms provided?
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YES( ) NO (0//
30. Describe storage facilities for employees' personal belongings (i.e., purse, coats,
boots, umbrellas, etc.): C�j L6C./k. t C _3 , its; TCT::M�3t-C—��-
SMALL EQUIPMENT REQUIREMENTS. -
Please indicate if facility intends to use vacuum packaging type equipment.
31. Specify the number and types of each of the following:
Slicers
Cutting boards
Can Openers _
Mixers
Floor Mats
Other
*Provide spec sheets on all equipment.
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SINKS & DISHWASHING FACILITIES:
32. How will cutting boards, counter tops and other food contact surfaces (such as ice
cream machines and soda machines) be sanitized?
33. Will sinks be used for warewashin ? YES ( NO ( )
Three Compartment Sink (�
Four Compartment Sink ( )
a. Will a dish machine be used for warewashing?
b. Type of sanitizer used:
Hot water (indicate maximum temperature)
Chemical type
34. Is ventilation provided for the dish machine?
YES ( NO ( )
YES( ) NO( )
35. Do all dish machines have temperature/pressure gauges that are accurate and
working? YES ( ) NO ( )
36. Is the hot water generator sufficient for the needs of the establishment?
( )
Make Model# BTU or Kilowatt rating YES () NO
Recovery rate: gallons per hour at 100oF rise at sea level.
37. Does the largest pot and pan fit into each compartment of the pot sink?/
YES (,_� NO( )
If no, what is the procedure for manual cleaning and sanitizing?
38. Are drain boards provided on both ends of the pot sink? YES( ) NO( )
Indicate size of drain boards:
39. What type of sanitizer is used?
Chlorine () Quaternary ammonium () Hot Water ( )
Iodine () Other ( )
40. Are test papers and/or kits available for checking sanitizer concentration?
41. Is a mop sink present for filling mop bucket and cleaning floor mats?
YES( ) NO( )
Indicate location of mop sink:
n
PLUMBING CONNECTIONS:
Check appropriate box:
AIR GAP
*VACUUM
BREAKER
Mop Sink
Ice machine
4 Comp. Sink
3 Comp. Sink
2 comp. Sink
Ice bins
Steam Tables
Dipper Wells
Refrigeration
Condensates
Vegetable prep.
Sink
Beverage
Dispenser w/
Carbonator
Chemical Tower
42. How are backflow prevention devices inspected and serviced?
43. Are floor drains provided & cleanable? YES / NO
If so, indicate location:
WATER SUPPLY:
44. Is water supply public ( ) or private ( ) ?
45. Is ice made on premise ( ) or purchased commercially ( ) ?
If ice is made on premise, provide specifications for the ice machine.
Indicate location of icemaker:
46. Describe where the ice scoop is stored for the ice machine and drink ice bins:
• 0
HANDWASHING & TOILET FACILITIES:
47. Do all handwashing sinks, including those in the restrooms, have a mingvalve or
combination faucet? YES (,� NO( )
48. Do self -closing metering faucets provide a flow of water for at least 15 s onds
without the need to reactivate the faucet? YES ( N ( )
49. Is hand soap available at all handwashing sinks? YES ( NO ( )
50. Are hand -drying facilities (paper towel dispenser, air blower, etc/NaOl
able at
all handwashing sinks? YES( )
51.Is hot and cold running water under pressure available at each ha washing
sink? YES ( NO ( )
52. Are all toilet room doors self -closing? YES() NO()
53. Are all toilet rooms equipped with adequate ventilation?
YES() NO()
54. Is a handwashing sign posted in each employee restroom?
YES O NO
FINISH SCHEDULE )
55. Applicant must indicate which materials (quarry tile, stainless steel, 4" plastic
coved molding, etc.) will be used in the following areas.
FLOOR
LOVING
WALLS
CEILING
Kitchen
Bar
Food Storage
Other Storage
Toilet Rooms
Dressing Rooms
Garbage & Refuse
FLOOR
COVING
WALLS
CEILING
Mop Service Basin
Area
Warewashing Area
Walk-in Refrigerators
and Freezers
INSECT AND RODENT CONTROL:
YES
56. Will all outside doors be self -closing
and rodent proof? ( )
57. Are screen doors provided on all
entrances left open to the outside? ( )
58. Do all openable windows have a
minimum #16 mesh screening? ( )
59. Will all pipes & electrical conduit
chases be sealed; ventilation systems
exhaust and intakes protected? ( )
60. Is area around building clear of
unnecessary brush, litter, boxes
and other harborage? ( )
61. Will air curtains be used? ( )
If yes, where?
GARBAGE AND REFUSE:
Inside
62. Do all containers have lids? ( )
63. Will refuse be stored inside? ( )
If so, where
64. Where will garbage can or floor mats
be cleaned?
NO NA
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YES NO NA
65. Will a dumpster or compactor be used?
How Many Size /yards
Frequency of pickup 5 /week
Name of Company
66. Describe surface and location where dumpsters/compactors are to be stored:
67. Do you comply with the following local solid waste requirements?
YES NO NA
A) The trash container is leak proof, lids () () ( )
are available and the container is out of
the public right-of-way.
B) The trash container is wildlife resistant, () () ( )
it can be locked closed to prevent
animals from accessing the waste.
C) Grease storage container is in () () ( )
compliance with local solid waste laws.
68. Is there an area to store recycled
containers? () () ( )
Describe where and what:
69. Is there any area to store returnable
damaged goods? () () ( )
Describe:
SEWAGE DISPOSAL:
70. Is building connected to a municipal sewer?
71. Are grease traps provided? () ( )
Size: in gallons
If so, where?
72. Have you contacted Aspen Consolidated about your grease trap? YES NO
73. Provide schedule for cleaning & maintenance:
GENERAL:
74. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents?
YES( ) NO( )
Indicate location:
75. Are all toxics for use on the premise or for retail sale (this includes person
medications), stored away from food preparation and storage areas?
YES ( NO ( )
76. Are all containers of toxic chemicals, including sanitizing spray bottles, cl arly
labeled? YES ( NO ( )
77. Location of clean linen storage:
78. Location of dirty linen storage:
VENTILATION:
79. Indicate all areas where exhaust hoods are installed:
LOCATION
FILTERS &/OR
EXTRACTION
DEVICES
SQ.FT.
FIRE
PROTECTION
AIR
CAPACITY
CFM
AIR
MAKEUP
CFM
AIR QUALITY:
80. Do you comply with the local Air Quality Requirements?
A. Does this facility have a charbroiler or any cooking device where grease can
drip onto an open flame or charcoal?
If so, indicate location:
YES ( ) NO ( )
B. Do you have no -smoking signs posted at the entrance? YES( ) NO ( )
C. Do you allow smoking anywhere inside your establishment?
If yes, where? YES () NO ( )
D. How many no -smoking signs do you have in the dining area?
•
STATEMENT: I hereby certif t the above inf or mati on is correct, and I fully
understand thOny de✓i on from th ovewithout prior permission from the
Aspen/Pitkin County E ironm It epartment may nullify final approval.
Signature(s)
owner(s) or responsi bl a representati ve(s)
Date:
Approval of these plans and specifications by this Department does not indicate compliance
with any other code, law or regulation that may be requi red --federal, state or local. It
further doesnot constitute endorsement or acceptanceof thecompleted establishment
(structureor equipment). A pre -opening inspection of the establishment with equipment in
place& operational will benecessary todetermineif it complieswith thelocal and state
laws governing food service establishments.
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Model:
TSSU-60-16
STANDARD FEATURES
DESIGN
• True's commitment to using the highest
quality materials and oversized refrigeration
systems provides the user with colder product
temperatures, lower utility costs, exceptional
food safety and the best value in today's food
service marketplace.
REFRIGERATION SYSTEM
• Factory engineered, self-contained, capillary
tube system using environmentally friendly
(CFC free) 134A refrigerant.
• Oversized, factory balanced refrigeration
system with guided airflow to provide uniform
temperature in food pans and cabinet interior.
• Patented forced -air design holds 33°F to 41'F
(.S°C to 5°C) product temperature in food pans
and cabinet interior. Complies with and listed
under ANSI/NSF-7-1997-6.3.
• Sealed, cast iron, self-lubricating evaporator
fan motor(s) and larger fan blades give True
sandwich/salad units a more efficient low
velocity, high volume airflow design.
• Condensing unit access in back of cabinet,
slides out for easy maintenance.
CABINET CONSTRUCTION
• Exterior - stainless steel front, top and cabinet
ends. Matching aluminum finished back.
• Interior - attractive, NSF approved, white
aluminum liner. 300 series stainless floor with
coved corners.
• Insulation - entire cabinet structure and solid
doors are foamed -in -place using high density,
CFC free, polyurethane insulation.
• 5" (127 mm) diameter stem castors - locks
provided on front set. 36" (915 mm) work
surface height.
DOORS
• Stainless steel exterior with white aluminum
liner to match cabinet interior.
• Each door fitted with 12" (305 mm) long
recessed handle that is foamed -in -place with
a sheet metal interlock to ensure permanent
attachment.
PLAN VIEW
605/16"
(1532 mm)
31/32"i I• 583/8" A
(25 mm) (1483 mm)
• - - - - - - - - - - - - - - - - - - - -
46 1/16"
(1186 mm)
n n
359/16"
(904 mm)
121/8" .— 243/4'—
(321 mm) (629 mm)
LEVATION
WARRANTY
One year warranty on all parts
and labor and an additional 4
year warranty on compressor.
(U.S.A. only)
• Positive seal self -closing doors with 90' stay
open feature. Doors swing within cabinet
dimensions.
• Magnetic door gaskets of one piece
construction, removable without tools
for ease of cleaning.
SHELVING
• Four (4) adjustable, heavy duty PVC coated
wire shelves 271/2"L x 16"D (699 mm x
407 mm). Four (4) chrome plated shelf clips
included per shelf.
• Shelf support pilasters made of same material
as cabinet interior; shelves are adjustable on
1/2" (13 mm) increments.
MODEL FEATURES
• Evaporator is epoxy coated to eliminate the
potential of corrosion.
• 113/4" (299 mm) deep, 1/2" (13 mm) thick, full
length removable cutting board. Sanitary,
high -density, NSF approved white polyethylene
provides tough preparation surface.
• Stainless steel, patented, foam insulated lid
and hood keep pan temperatures colder,
lock in freshness and minimize condensation.
Removable for easy cleaning.
• Countertop pan opening designed to fit
varying size pan configurations with available
pan divider bars. Varying size pans supplied by
others.
• NSF-7 compliant for open food product.
COUNTERTOP PAN CAPACITY
• Comes standard with 16 (1/6 size) 67/8"L x
61/4"W x 4"D (175 mm x 159 mm x 102 mm)
clear polycarbonate, NSF approved, food pans
in countertop prep area. Also accommodates
6" (153 mm) and 8" (204 mm) deep food pans
(supplied by others).
• Countertop pan opening designed to fit varying
size pan configurations with available pan
divider bars. Varying size pans supplied by
others.
f6wizue.
ELECTRICAL
• Unit completely pre -wired at factory and
ready for final connection to a 115/60/1 phase
- 15 amp dedicated outlet. Cord and plug set
included.
O115/60/1
NEMA-5
- � -'- NEMA-5-15R-- ---- --
OPTIONAL FEATURES/ACCESSORIES
Upcharge and lead times may apply.
1 230 - 240V / 50 Hz.
-1 6" (153 mm) standard legs.
-1 6" (153 mm) seismic/flanged legs.
1 2112" (64 mm) diameter castors.
1 Additional shelves.
"1 Basic overshelf.
"1 Single utility shelf.
-1 Double utility shelf.
-1 Sneezeguard.
1 19"(483 mm) deep, 112" (13 mm) thick, white
polyethylene cutting board. Requires "L"
brackets.
1 19" (483 mm) deep, 3/4" (20 mm) thick, white
polyethylene cutting board. Requires "L"
brackets.
-1 113/4" (299 mm) deep, 112" (13 mm) thick,
composite cutting board. Requires "L" brackets.
1 19" (483 mm) deep, 112" (13 mm) thick,
composite cutting board. Requires "L" brackets.
1 Crumb catcher. Requires crumb catcher cutting
board for proper installation.
1 Pan dividers.
"1 Exterior rectanglular digital thermometer
(factory installed).
1 ADA compliant model with 34" (864 mm) work
surface height.
-1 Remote cabinets (condensing unit supplied
by others; system comes standard with
404A expansion valve and requires R404A
refrigerant). Consult factory technical service
department for BTU information.
. 5817/32"
(1487 mm)
—2715/32"—► 301/16"
(698 mm) (764 mm)
IF785/16" tt"
(466 mm) (26 mm)
7" F61/8"
(15r. mm1
� 0 78 mm)
;
4T/16"•----------
103/4"
(274mm)
9mm)'
363/4"
I
934 mm)
293/4"
(756 mm)
i
...........
25/16"
...........
::::::::(59 mm)
63/16"
(158 mm)
METRIC DIMENSIONS ROUNDED UP TO THE
NEAREST WHOLE MILLIMETER
SPECIFICATIONS SUBJECT TO CHANGE
WITHOUT NOTICE
(127 mm) (99 mm)
RIGHT VIEW PAN LAYOUT
WTtSS
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TRUE FOOD SERVICE EQUIPMENT
2001 East Terra Lane • P.O. Box 970 • O'Fallon, Missouri 63366 • (636)240-2400 • Fax (636)272-2408 • (800)325-6152 • Intl. Fax# (001)636-272-7S46 • www.truemfg.com
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