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Home My WebLink AboutFile Documents.675 E Durant Ave.0111.2018 (22).ACBK March 18, 2019 Alison Agley 500 W. Main Street Aspen, CO 81611 RE: Ajax Tavern Remodel Dear Alison, The City of Aspen Environmental Health Department has completed a review of the proposed plans. The following items require your attention before the submitted plans will be approved: Reference on Plans Food Code Citation and Comments N/A 3-201.11 Food shall be obtained from sources that comply with law. Please provide a list of all food suppliers the establishment is planning to use. Menu 3-603.11 The consumer advisory on the menu shall include a disclosure statement, such as “these items may be served raw or undercooked.” Additionally, the applicable menu items shall be asterisked or marked (i.e. oysters, grande plateaux, salmon, steak, and cheeseburger). Menu 3-402.11 Proof of parasite destruction for fish (i.e. salmon) that may be served raw or partially cooked is required. Plan Review Application (page 11) 3-502.11 The plan indicates that vacuum packaging, sous-vide, and cook-chill are occurring. These are considered specialized processes and may require a HACCP plan and/or variance. Please provide additional information. Plan Review Application (page 10-11) 4-301.11 Equipment shall be sufficient in number and capacity. Please provide information on the blast chiller and ice machine, for rapidly cooling food and the cook-chill process, respectively. Also provide information on hot holding equipment. Foodservice Equipment Plan QF400-1 5-204.11 Handwashing sinks shall be located to allow convenient use by employees engaged in food dispensing. Please clarify the intended use for the sinks in the bar and kitchen areas. ‘Water Heater Information’ (page 7 of 5-103.11 Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands during hours of EXHIBIT A EXHIBIT B HELD BY SEATTLE FISH CO 800.766.3787 EXHIBIT C EXHIBIT E EXHIBIT D AJAX is on the hotel recirculating system1530 gallon capacity EXHIBIT F plan review application) operation. Please provide information on the capacity of the hot water heater(s) and/or boiler(s). Pease respond in writing to each item and/or re-submit plans, if necessary. If you have questions or concerns, please feel free to contact me at Natalie.tsevdos@cityofaspen.com or 970-920-5075. Thank you, Natalie Tsevdos, MPH, CP-FS Senior Environmental Health Specialist Environmental Health & Sustainability Department 1 Alison Foto Agley From:Zubrod, Matthew <mzubrod@thelittlenell.com> Sent:Friday, March 22, 2019 10:45 AM To:Alison Foto Agley Subject:FW: Chair 9 - Enviro Health Comments Attachments:cured meat haccp.docx From: Zubrod, Matthew Sent: Tuesday, March 19, 2019 2:43 PM To: 'Alison Foto Agley' <alison.agley@rowlandbroughton.com>; John Jurgens <jjurgens@ricca.com> Cc: Chen, Simon <schen@thelittlenell.com>; Surfas, Jodi <jsurfas@aspensnowmass.com>; Lauren Amt <lauren.amt@rowlandbroughton.com> Subject: RE: Chair 9 - Enviro Health Comments For the food : HACCP attached. Vendors we use are : K&M Meat Company: Meat, Poultry Shamrock Foods: Broadliner Italco Foods : Cheese and specialty items Seattle : Fish/Shell fish Let me know if this works MZ From: Alison Foto Agley [mailto:alison.agley@rowlandbroughton.com] Sent: Tuesday, March 19, 2019 2:26 PM To: Zubrod, Matthew <mzubrod@thelittlenell.com>; John Jurgens <jjurgens@ricca.com> Cc: Chen, Simon <schen@thelittlenell.com>; Surfas, Jodi <jsurfas@aspensnowmass.com>; Lauren Amt <lauren.amt@rowlandbroughton.com> Subject: Chair 9 - Enviro Health Comments Hi Matthew & John - I've attached the comments from Environmental Health regarding Chair 9. I’ve highlighted items that we need help filling out. Thank you, Alison alison agley, aia rowland+broughton architecture / urban design / interior design 500 w main st, aspen, co 81611 970.544.9006 studio 970.462.9370 direct 970.274.9796 cell alison.agley@rowlandbroughton.com www.rowlandbroughton.com EXHIBIT A EXHIBIT B The Little Nell, Element 47 Cooling Potentially Hazardous Foods Date of Issue: September 2009 Revised: 11-1-2014 work sited: http://www.profoodsafety.org 1 PURPOSE To prevent food borne illnesses by cooling foods according to proper time temperature rules. PROCEDURES: 1. Prepare and cool food in small batches. 2. Chill food rapidly using one or more of these appropriate cooling methods: · In order to facilitate the rapid cooling of cooked foods, the following methods are recommended by the Food Code: • Placing the food to be cooled in shallow pans; • Separating the food to be cooled in smaller or thinner portions; • Using rapid cooling equipment, such as ‘blast chillers’; • Stirring the food to be cooled in a container placed in an ice bath; • Using containers that facilitate the transfer of heat; • Adding ice as an ingredient to the cooked food; or • A combination of the above methods 3. Chill prepared, ready-to-eat foods from 70 ºF to 41 ºF or below within 4 hours. · The two-stage method reduces the cooked food’s internal temperature in two steps. The first step is to reduce the temperature from 135ºF to 70ºF within two hours of preparation and from 70ºF to 41ºF or colder within an additional four-hour period. Total cooling time should never exceed six hours. . MONITORING: · Chefs/Cooks will check temperatures during cooling every hour and record them in the Cooling Log. CORRECTIVE ACTION: · Foods not cooled according to these procedures will be disposed of immediately, and the employee responsible will be re-trained on proper cooling methods. EXHIBIT C Vacuum Packaging Machine Date of Issue: September 2009 Revised: October 2014 work cited: http://www.nyc.gov/html/doh/downloads/pdf/rii/rii-red-oxygen-packaging.pdf TLN knowledge 1 PURPOSE To vacuum pack foods to extend their shelf life and preserve quality. The cryovac machine creates a reduced oxygen environment, perfect for the growth of clostridium botulinum and Listeria monocytogenes - deadly bacterium that require special care to avoid. Only certain foods may be cryovaced, and only by trained and approved employees. PROCEDURE: · Chill the product you are to vacuum package below 41°F, only remove enough product from refrigeration to package one bag at a time. · Acquire the correct bag and fold the edge down approximately 1 inch. Place item to seal in the bag, being careful not to soil the edge or it will not seal correctly. · Set the VAC control to the appropriate setting .The higher the number the more pressure will be placed on the item. Use a lower setting if sealing an item with liquid in the bag. · Set seal setting; fold the bag down, place inside the unit with the open end across the heat tape. · Turn the machine on, close the lid and hold down until the suction holds the lid down. The lid will automatically release upon completion. Remove item and immediately freeze or chill in cooler. · Label the item with this information: Date, Item Description, Quantity, Use By Date, and Initials of Person performing the vacuum packing. Also enter this information into the “Cryovac Log Sheet”. Vacuum packaged items can be stored under 38°F for a maximum of 7 days and under 34°F for a max of 30 days. · YOU MUST CLEAN THIS MACHINE AFTER EACH USE. See cleaning instructions below. · SOP Temperature Control: Raw meats, ground meats and cured meats to be cryovaced must never be above 41° at any time during the receiving, storage, processing, packaging, packaged storage or packaged display times. Seafood to be cryovaced must never be above 20° at any time. To assure temperatures never exceed limits, keep items for cryovac in the cooler or freezer as long as possible, removing for the shortest period of time possible (less than 30 minutes suggested). The temperature of the product being packaged must be verified at or below 41° (fresh) or 20° (frozen) with the department’s daily calibrated thermometer at the time of packaging and record temperature. CLEANING OF THE UNIT: · Remove all black riser units and clean underneath. · Clean the inside of the lid and the heat tape, Sanitize the entire unit. MONITORING: · The Chef or Kitchen Manager on Duty will supervise the use of this piece of equipment to ensure all employees are following these procedures correctly. · Temperature Requirements For Cryovac · • Fresh meats must be maintained below 41° F · • Seafood maintained in a frozen state below 20° F. · • Ground meats maintained in a frozen state below 20° F CORRECTIVE ACTION: · Any food packaged not according to these procedures will be disposed of and noted in the Food Waste Log. EXHIBIT D Element 47 Controlling Time and Temperature During Preparation Date of Issue: 2009 Revised: 11-1-2014 work cited: http://www.cdc.gov/nceh/vsp/training/videos/transcripts/foodprot.pdf 1 PURPOSE: To prevent food borne illnesses by limiting the amount of time potentially-hazardous foods are held in the temperature danger-zone during preparation. PROCEDURES: 1. Train food service employees on the proper procedures used when controlling time and temperature during preparation. 2. Use a clean, sanitized, and calibrated probe thermometer to take temperatures during preparation. Refer to the Using and Calibrating Food Thermometers SOP. 3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP. 4. Use clean and sanitized equipment and utensils while preparing food. 5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready to use and by using separate dispensing utensils. Refer to the Preventing Cross-Contamination SOP. 6. Prepare food in batch amounts to limit the time for preparation of any batches of food so that ingredients are not at room temperature for more than 30 minutes before cooking, serving, or being returned to the refrigerator. 7. Limit the total, combined time that food is allowed to be in the temperature danger zone to 4 hours. 8. If potentially hazardous foods are not cooked or served immediately after preparation, quickly chill. Refer to the Cooling Potentially Hazardous Foods SOP. EXHIBIT E DISH PREP A4A2A2.1 A11 A11 A7 A5 A6 A5.1 A13 A12 A14 A8 A15 1 ADA BARTOP B17 B6 B4 B1 B1.1 B8 B7 B11 B4 B2.1B2.2 B2 B3 B19 B12 B16 B17 POS STAND CONSTRUCTED BY OWNER B9 B14 B20 B21 1 AJAX TAVERN AT THE LITTLE NELL COPYRIGHT 2019 ROWLAND+BROUGHTON ARCHITECTURE AND URBAN DESIGN THE INFORMATION AND DESIGN INTENT CONTAINED ON THIS DOCUMENT IS THE PROPERTY OF ROWLAND+BROUGHTON ARCHITECTURE AND URBAN DESIGN. NO PART OF THIS INFORMATION MAY BE USED WITHOUT THE PRIOR WRITTEN PERMISSION OF ROWLAND+BROUGHTON ARCHITECTURE AND URBAN DESIGN. ROWLAND+BROUGHTON ARCHITECTURE AND URBAN DESIGN SHALL RETAIN ALL COMMON LAW STATUTORY AND OTHER RESERVED RIGHTS, INCLUDING COPYRIGHT THERETO. Consultants Issue: SHEET TITLE PROJECT NO: 1830 blake st, ste 200 denver, co 80202 303.308.1373 o 303.308.1375 f 234 e hopkins ave aspen, co 81611 970.544.9006 o 970.544.3473 f rowland+broughton architecture / urban design / interior design SCALE: 675 EAST DURANT AVE ASPEN, COLORADO 81611 21817.00 09.27.18 CONSTRUCTION DOCUMENTS 02.12.19 ASI #1 5325 South Valentia Way, Greenwood Village, CO 80111 Phone 303 221 0500 Fax 303 221 0600 www.ricca.com NOT FOR CONSTRUCTION 1/4" = 1'-0" Foodservice Equipment Plan QF400-1 Foodservice Equipment Schedule - (A) Item Number Qty Description Remarks A1 1 Spare Number A2 1 Pot Sink A2.1 1 Pre-Rinse Faucet A3 1 Spare Number A4 1 Work Table A5 1 Refrigerated Prep Table Existing - Relocated A5.1 1 Wall Shelf Existing - Relocated A6 1 Ice Cream Dipping Cabinet Existing - Relocated A7 1 Work Table A8 1 Undercounter Refrigerator A9 1 Spare Number A10 1 Spare Number A11 2 Refrigerator, Reach-In, Sliding Door A12 1 Refrigerated Prep Table A13 1 Double Wall Shelf A14 1 Refrigerator, Reach-In A15 1 Double Wall Shelf SCALE: 1/4" = 1'-0"1 Level 1 - Kitchen Equipment Plan SCALE: 1/4" = 1'-0"2 Level 1 - Bar Equipment Plan Foodservice Equipment Schedule - (B) Item Number Qty Description Remarks B1 1 Bar Top and Die By Millwork B1.1 1 Drink Rail By Millwork B2 1 Ice Bin Existing - Relocated B2.1 1 Speed Rail Existing - Relocated B2.2 1 Soda Gun Existing - Relocated B3 1 Bottle Chiller Existing - Relocated B4 2 Drainboard Existing - Relocated B5 1 Spare Number B6 1 Bottle Cooler Existing - Relocated B7 1 Dump Sink Existing - Relocated B8 1 Glasswasher Existing - Relocated B9 1 Trash Receptacle Existing - Relocated B10 1 Spare Number B11 1 Glass Storage Cabinet with Sink Existing - Relocated B12 1 Back Bar Counter By Millwork B13 1 Spare Number B14 1 Beer Tower B15 1 Spare Number B16 1 Back Bar Refrigerator Existing B17 2 Enomatic Wine Dispenser B18 1 Spare Number B19 1 POS System Existing - Relocated B20 1 Beverage Chiller Existing - Relocated B21 1 Soda System Conduit Exit Existing - Relocated 1 1 1 1 1 1 1 DW BAR (NO CHANGE) 1 DISHWASHER 1 HAND SINK 1 SMALL REG SINK DW 3 COMPARTMENT SINK 2 TAPSDISHWASHING SINK 3 HAND SINKS K-14402-4FAUCETS EXHIBIT F EXISTING HAND SINK THAT WILL STAY IN PLACE