HomeMy WebLinkAboutcoa.lu.tu.500 Block of E Cooper.Temporary Vending.2009
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 3rd. 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 Ju1y22009,
and provision of an accessible approach.
APPR VED
Chris Bendon
Comity Development Director
Dark Horse Alley
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Attachments:
Exhibit A -Proposed vending cart dimensions
Exhibit B -Review Standards
Exhibit C -Application
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Exhibit B
Review Criteria and Staff Findings
Section 26.470.060 7., Temporary Outdoor Food Vending. A temporazy 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 conformed by the applicant, the proposed coffee cart will
be operated from July17, 2009 through September /9, 2009, opening again on December 19`h through
April 3id, Z010. 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 fee[. Even with the additional space needed by an
employee to operate the stand, the vending activity will be under the permitted fifty (SO) square feet at 48
square feet. Staffftnds 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. Staffftnds 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
afinal inspection. Staff finds this criterion med.
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. Staffftnds 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.
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The applicant is operating the coffee cart for approximately srx 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.
!t is anticipated that the applicant shall meet city regulations. Staff finds 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 an a final inspection and to
improve accessiblilty. Staff finds [his criterion met.
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,~ Permit Type aslu ~ Aspen Land Use Permu p 0094.2009.ASLU
ti Address 500 BLOCK OF E COOPER AVE J Apl/Suie
Oily ASPEN Slde CO - Zw 81611 J
Permit Informa6an _
Appfed 070212009
~ Mash Permit~J Roulug Dueue aslu07 ~J
2 PrapU J Stelus Pending Approved ~J
~ Desaplim TEMPDRARYUSE DARK HORSE ALLEY FRENCH PRESS SPASTRIE9 Issued~J
Fnd
SuMWed WENDY SMITH 3096699 Cbck Running Days I E~sea Wf2712010
Last Name SMITH ~ Fust Name WENDY PO BOX 8433
ASPEN CO 61612
phone 197013096699
r Owner l:Applicant?
_AppicarR ___. ___ _.._ _. _.. _._._ ____.
Last Name SM[TH ~ First Name WENDY PO BOX 8433
Phase 1970] 3096699 Cust b 28608 - :..I SPEN CO 81612 i
Last Name-J Full Name ~ -
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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:llwww.aspen pitki n.comldepts1381citycode.cfm
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 $2351hour)
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)
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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. APre-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 8112" 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 haw
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:
Oll~-t~-1. Zoos. ~.~
Name: \r~ctvv l' ~/~t1~i1~Jt~CCYc ~bs 1 ``J~~~--~~t _SC ~L~.--~~
Location:~j?Yi P,i6ctL ~.Cc+~~_T-~2~U.~-r~'YY)-sz-riolic.vl~~R-W~'PY'~ ~'-~I~IWV~~[~-S?'
(Indicate street address lot & block number legal description where appropriate)
Parcel ID # RE UIRED
APPLICANT:
Name: t~ ~ `
Address: ~ a~ ~G q~ ~~ C{ ~ ~ 1 ~ l
Phone #: t ~ ~ l ~ ~ 1
REPRESENTATIVE:
Name: ~`~p~- ~rt~
Address: ~~ ~~j~ ~~ ~ C~
Phone #: ~ }~ ~ ~
CYPE OF APPLICAl1Urv: tptease ulecn au uml aPP'JI
^ GMQS Exemption ^ Conceptual PUD xf Temporary Use
^ GMQS Allotment ^ Final PUD (& PUD Amendment) ^ Text/Map Amendment
^ Special Review ^ Subdivision ^ Conceptual SPA
^ ESA - 8040 Greenline, Stream ^ Subdivision Exemption (includes ^ Final SPA (& SPA
Margin, Hallam Lake Bluff, condominiumization) Amendment)
Mountain View Plane
^ Commercial Design Review ^ Lot Split ^ Small Lodge Conversion/
Expansion
^ Residential Design Vaziance ^ Lot Line Adjustment ^ Other:
^ Conditional Use
EX-STING CONDITIONS (description of existing buildings uses previous approvals etc.)
PROPOSAL (description of proposed buildings uses modifications etc )
Frcc ill try P ~.'
tt8 yUU i1llUCIIGU we muvn ws.
re-Application Conference Summary
Attachment # 1, Signed Fee Agreement
~tesponse 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 11" 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.
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CITY OF ASPEN COMMUNITY DEVELOPMENT DEPARTMENT
Agreement for Payment of City of Asoen Develonment Aoolication Fees
CITY OF ASPEN (hereinafter C[TY) and ~Et~~`~ ti~'cc~ t~ ~ thc-C}-1--
(hereinafter APPLICANT) AGREE AS FOLLOWS:
APPLICANT has submitted to CITY an application for
~- V-~t~'~S ~ ActLC-Y ~ 4 2~~~J 2
(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 [o 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 $ ~i~'- 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.
C[TY OF ASPEN
Chris Bendon
Community Development Director
APP Cj4NT -`
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By: _ ~ - - ~
Date: Oa~
Billing Address and Telephone Number:
d r? 4 ~~
(a 1
D O to y
Permission is Hereby Given To:
WENDY NANON SMITH DESIGN
DBA DARK HORSE ALLEY
PO BOX 8433
ASPEN CO 81612
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
OF
Business License
Attest:
~~~~
Mayor
SEAL
J
City Cle~, ~f~
Jar
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Director of Finance
.:..
Safes Tax License "
Nature of Business
HOLIDAY/EVENT/FLORAL
Licensee:
WENDY NANON SMITH DESIGN
DBA DARK HORSE ALLEY
PO BOX 8433
ASPEN CO 81612
NOT TRANSFERABLE
Valid Until Revoked or Cancelled
License Number Expiration Date Date Issued
09944 12/31/2009 01/01/2009
This certifies that the licensee shown Hereon is
authorized to collect sales/use taxes far the City
of Aspen, Colorado, at the address shown hereon,
in accordance with the city code.
~~~
Director of Finance, City of Aspen
,.,,
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DARK HORSE ALLEY
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Wendy Nanon Smith Design
dba/ Dazk Horse Alley
Aspen Sugaz 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 aze 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 vazy
between 0 and 2.
.-„
For the application for temporary permit, the following criteria have been met:
Total of 6 months, temporary vending, commencing July 4a' and rnnning through September
19d', 2009 and opening, again, December 19`" through April 3rd, 2010. If any dates should
change, notification will be given, in advance, to the Community Development Director. If there
aze changes in dates noted above, they will, of course, be within the 6 month limit, and within the
one yeaz's time frame.
The azea of outdoor food vending activities does not exceed 50 s.£, 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 chaz 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
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AN~rHONV J. Moava
FRANK J. Woods, TTI
M 8s W PROPERTIES
SUITF. 301A
205 SOUTH IVITi.i. STREET
ASPEN, COLORADO 81611
--,
AREA CODE 990
TEL EYHUNE 92 FJ-fiO:32
FAx 925-F995
Community Development
Build ing-Planning-Zoning
Pitkin County
130 South Galena
Aspen, CO 81611
Gentlemen:
June 16,2009
Re: Aspen Grove Building
Please be advised, as owner of the above-referenced building, we have given permission
to Wendy Nanon Smith to put anexpresso/coffee carton the premises of the Aspen Grove Building.
Thank you.
dr
Very truly yours,
Frank 1. Woods, III
For ASPEN GROVE ASSOCIATES, LLC
.,
MERIDIAN
I C ~X~ F I. F R S
Community Development
Building-Planning-Zoning
Pitkin County
130 South Galena
Aspen, CO 81611
Re: Ascen 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 COOPGR AVGNUG
ASPC:N COLORADO Si6i i
Id 9701 925 3833
fnx 9701 J25 3269
moilClneri dianjcwelers.com
w ww_mcridianjewclca.cam
Mountain Chalet Aspen
333 E Durant Avenue
Aspen, Colorado 81611
25 June 2009
To Whom It May Concern:
wwwstar)mca.com
rvations~stet) 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,
Craig Melville
hmKeeper
"at the base of Aspen Mountatn~~
I)f~RI~ H®R~E AI~~.EY
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9~0.3~9.~068
Dark Horse Alley
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~®FFEES ~~.
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Freshly Ground
French Press
Small - $2.50
Latge - $3.75
Pot - $8.50
Espresso, Cappuccino,
Lanes & 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 Lait - $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 BAGUETTE
SANDWICHES
~~~ ~~~~.
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
W/Butter - $3.50
FRESH FRENCH BREAD
Large Baguette
$5.00
(~I/ aae o~i~ m dad vr~ o~io~zce .. .
C~J~ol a~ac%a/s~e o~ C~'aG~cU~a, Cyr~iiada~i~a oa C~~arulc~s~
PASTRIES
Served Warm
~C~ d~ ~~
CHOCOLATES &
GIFT BASKETS
e
ASPEN SUGAR COMPANY
aspensugarcompany.com
Hard to Finch...
.r
A xgaoc~strong
cup of coffee.
French press brewing
delivers the best cup,
never sacrificing the subtle
essential oils that are lost in
filter method brewing.
~'°°'~
The very best bread in
the valley...baked fresh daily
by one of our 3
specialty vendors.
~'°°'~
Warm European
pastries...
this is the place!
~°°'~
Chocolates &
Candies that enchant...
~'°°'~
Frozen Mochas &
Frozen Lemonade
Frozen Fruit Drinks
....~asaanser, a~r/
h
July 2, 2009, 2009
Wendy Nanon Smith
Dark Horse Alley
PO Box 8433
Aspen, CO 81612
RE: Approval for Espresso Cart
Dear Ms. Smith:
THE CITY OF ASPEN
ENVIRONMENTAL 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 n food service
license.
Please cantnct me with any questions or concerns.
Sincerely,
CJ Oliver
Senior Environmental Health Specialist
970-920-5008
0
0
FOOD ESTABLISHMENT PLAN REVIEW GUIDELINES
Check list for Resaonsible 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.
^ 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
~.~
I have submitted plans/applications to the following authorities on the following dates:
Planning
Building
Business License
Hours of Operation:
Number of Seats: ~g 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: 1~
(Maximum per shift)
Total Square Feet of Facility: ~~
Number of Floors on which operations are conducted:
Maximum Meals to be Served:
What is the projected frequency of deliveries?
Sung%.30-~ Thurs~_~-~
Mon '' Fri ~'
Tues ~ ~ Sat ' '
Wed ~ ~
Breakfast
Lunch IG'C~
Dinner
Projected Date for Start of Project: J t~~ 2~f q ~ O~ N
Projected Date for Completion of Project: ~-~~- /[~ ~ /Z 3r~j~ ~Q
l !!!!
Type of Service:
Sit Down Meals
Take Out
Caterer
Mobile Vendor
Other
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 (YE )S ~)
Thin meats, poultry, fish, eggs ( ( )
(hamburger, chicken breasts, sliced meats; fillets)
() (~
Cold processed foods (~ ( )
(salads, sandwiches, vegetables) /
Hot processed foods () t~
Thick meats, whole poultry
(roast beef; whole turkeys & chickens, hams)
(soups, stews, rice/noodles, gravy, sauces, casseroles)
Bakery goods (~
(pies, custards, cream fillings 8 toppings)
Other n~a (_.~
COLD STORAGE
4. Is adequate and approved freezer and refrigeration available to store frozen foods,
and refrigerated foods at 41°F and below? Yes / No
5. Does each refrigerator/freezer have a thermometer? Ye / NO
Number of refrigeration units:
Number of freezer units:
6. Will raw meats, poultry and seafood be stor~iiy the same refrigerators and freezers
with cooked/ready-to-eat foods? Yes No
If yes, how will cross-contamination be prevented?
-~
.,./
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 70°F
Microwave (as part
of cookin process)
Cooked from
frozen state
Other (describe)
rrozen roogs; approximately one inch or less =thin, and more than an inch =
thick.
COOKING:
8. Will food product thermometers be u d to measure final cooking and reheating
temperatures of PHF's? Yes No
Minimum cooking temperatures of product utilizing convection and conduction
heating equipment:
beef roasts
solid seafood pieces
other PHF's
eggs:
Immediate service
Pooled
pork
ground beef
comminuted meats/fish
poultry
reheated PHF's
130°F (121 min)
145°F
140°F
145°F
155°F
155°F
155°F
155°F
165°F
165°F
9. List types of cooking equipment:
w,
HOT/COLD HOLDING:
._.,
10. How will hot PHF's be maintained at 140°F or above during holding for service?
Indicate type and number of hot holding units. ~~~
11. How will cold PHF's be maintained at 41°F or below during holding for service?
Indicate type and number of cold holding units. ~ 1 ~ ~~ ~~~ p,~~R~-rp'~
PREPARTION:
12. Will ingredients for cold ready-to-eat foods such as tuna, ayonnaise and eggs for
salads & sandwiches be pre-chilled before assembled? ~/ No
If not, how will ready-to-eat foods (such as salads or pre-made sandwiches) be
cooled to 41°F?
13. Describe the procedure used for minimizing the length of time PHF's will be kept in
the temperature danger zone (41°F - 140°F) during preparation.
AcU- '~}~ ~QT 'R~'E~~oC-~~'Q-f~c~~ ON ~~-~ -rb'P
~1~-11JC-t '~~Z.1~'P .
14. Will all produce be washed on-site prior to use? Ye / No '~p~ --~jy~5~-p {~T
LO t~vv.~s S ~c~`r
15. Is there a planned location used for washing produce? es No
Describe:
Iv~`CN - C~~cl."C-~
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.
~-.
,,
--•
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 70°F to 41°F 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? Gp l_'p "~ D p ~ ~~-~~
s~~E i~
cow.v~vss~2-Y Coot.~lz•
REHEATING:
19. How will reheating food to 165°F 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.
N /r~
CATERING:
21. Will foods be transported and served at another location? Yes No
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, eats and
frequency of deliveries? YES ( NO ( )
...
~~.
--•,
,. ,
24. Are containers constructed of safe materials to properly store bulk food pro ct and
wilt they be labeled as to their contents?
YES ( NO ( )
Indicate type of container: ~.~p8 ~2-MPcI'F~
25. How will dry goods be stored off the floor? ~+~~p S{~~.L~/ L tiC~
MANAGEMENT & PERSONNEL
26. How will employees be trained in good food sanitation practices?
P~LI._~~~~~ ~^12J ~~vEl~ sP~'FE Fcxs~ ~~e,~TZ~4-c-~or~
27. Will disposable gloves, utensils,/~ or food grade paper be used to prevent
handling of ready-to-eat foods? es 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: 5l~ OR
~>J~ Elv~w y ~~
DRESSING ROOMS:
29.Are dressing rooms provided?
YES () NO (lj~
30. Describe storage facilities for employees' personal belongings (i.e., purse, coats,
boots, umbrellas, etc.): p~ ~~~-~~ ~ ~~ .~~8 L~ SC~~~~-
SMALL EQUIPMENT REQUIREMENTS: /
Please indicate if facility intends to use vacuum packaging type equipment. 'N
31. Specify the number and types of each of the following:
Slicers
Cutting boards
Can Openers _
Mixers ~~
Floor Mats
Other
4c1l,L.L- '8L ~C C,lSE~ 'F TZo r~
~1~LTl~y.
`Provide spec sheets on all equipment.
,.-. .,,
., ...
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? 3 bA~~~ $ ~r1~ ~ ~a,,,~~s
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 ( )
35. Do all dish machines have temperature/pressure gauges that are accurate and
working? YES O NO ( )
36. Is the hot water generator sufficient for the needs of the establishment?
YES O NO ( )
Make Model# BTU or Kilowatt rating
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?
YES ( NO ( )
41. Is a mop sink present for filling mop bucket and cleaning floor mats?
YES () NO ( )
Indicate location of mop sink:
.~. ~-.
~,.,
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?
If so, indicate location:
YES/NO
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:
,.-. ,.~,
~_ s . ,r
HANDWASHING & TOILET FACILITIES:
47. Do all handwashing sinks, including those in the restrooms, have a mi g valve 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.) ailable at
all handwashing sinks? YES NO ( )
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 () ,~/f~-
53. Are all toilet rooms equipped with adequate ventilation?
YES () NO () ~/~
54. Is a handwashing sign posted in each employee restroom? ^-
YES O NO O N/T[
FINISH SCHEDULE
55. Applicant must indicate which materials (quarry tile, stainless steel, 4" plastic Nl~
coved molding, etc.) will be used in the following areas.
FLOOR CONING WALLS CEILING
Kitchen
Bar
Food Storage
Other Storage
Toilet Rooms
Dressing Rooms
Garbage & Refuse
...
..,
.,.~
1
FLOOR CONING WALLS CEILING
Mop Service Basin
Area
Warewashing Area
Walk-in Refrigerators
and Freezers
INSECT AND RODENT CONTROL:
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. WiII air curtains be used?
If yes, where
GARBAGE AND REFUSE:
Inside ~i/-~
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?
YES NO NA
~) ~) ~)
~) ~) ~)
... ...,
.,
Outside YES NO NA
65. Will a dumpster or compactor be used? (~ () ( )
How Many_~ Size /yards
Frequency of pickup 5 /week
Name of Company 4tliF~i1~ tyl~!>v~ICF~~N'T
66. Describe surface and location where dumpsters/compactors are to be stored:
AUK`(- 1.11~~~~z_ V~~ 4`-L 'P~'~ c2~`/ N.}~G=~r .
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? O O ( )
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 insecticideslrodenticides 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: ~,23t~A 6ZG- sta-eA~E
78. Location of dirty linen storage: -,~;TC.-h4Bt~ ~ FaC
VENTILATION:
79. Indicate all areas where exhaust hoods are installed:
LOCATION FILTERS &/OR
EXTRACTION
DEVICES
SOFT.
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?
YES () NO ( )
If yes, where?
D. How many no-smoking signs do you have in the dining area?
__._ - _ __
~ .~
STATEM ENT: I h eby cer
understand tha ny d i ~
Aspen/Pitkin ounty E irc
Signature(s)
~~,
~. r
the aboveinformation iscorrect, and I fully
h ovewithout prior permission from the
t apartment may nullify final approval.
i~
y EI~I iJ~ N % \lv6N
awna(s) or responsible representative(s)
Date: ~ S ~
Approval of these plans and speafications by this Department does not indicate compliance
with any other code, law or regulation that may berequired--federal, state or local. It
further doesnot constitute endorsement or acceptance of the completed establishment
(structureor equipment). Apre-opening inspection of theestablishment with equipment in
place& operational will be necessary to determine if it oomplieswith the local and state
I aws gover ni ng food service establishments
~~
...
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Model:
TSSU-60-16
TURFS
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
(.5°C to S°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
sandwichlsalad 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/t6' ~
(1532 mm)
31/32' 5$3/8' ~
(ZS mm) I~(1483 mm)_ _ -
611/16'
186 mm)
n V n
• 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/z"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/z' (13 mm) increments.
MODEL FEATURES
• Evaporator is epoxy coated to eliminate the
potential of corrosion.
• 113/x° (Z99 mm) deep, Vz' (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 produR.
COUNTERTOP PAN CAPACITY
• Comes standard with 16 (1/6 size) 67/e' L x
61/a"Wx4'D(175mmx159mmx102mm)
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.
1" ~
i
im)
ELECTRICAL
• Unit completely pre-wired at factory and
ready for final connection to a 115/60/1 phase
- 1 S amp dedicated outlet. Cord and plug set
included.
' ~' 115/60/1
NEMA-5-1 SR
OPTIONAL FEATURES/ACCESSORIES
Upcharge and lead times may apply.
^ 230 - 240V / 50 Hz.
^ 6" (153 mm) standard legs.
^ 6' (153 mm) seismiclflanged legs.
^ 21/z' (64 mm) diameter castors.
O Additional shelves.
^ Basic overshelf.
^ Single utility shelf.
^ Double utility shelf.
^ Sneezeguard.
^ 19`(483 mm) deep, 1/z" (13 mm) thick, white
polyethylene cutting board. Requires "L"
brackets.
^ 19' (483 mm) deep, 3/a' (20 mm) thick, white
polyethylene cutting board. Requires "L"
brackets.
^ 113/a' (299 mm) deep, Vz" (13 mm) thick,
composite cutting board. Requires "L" brackets.
^ 19' (483 mm) deep, Vz' (13 mm) thick,
composite cutting board. Requires "L" brackets.
^ Crumb catcher. Requires crumb catcher cutting
board for proper installation.
O Pan dividers.
^ Exterior redanglular digital thermometer
(factory installed).
^ ADA compliant model with 34" (864 mm) work
surface height.
^ Remote cabinets (condensing unit supplied
by others; system comes standard with
404A expansion valve and requires R404A
refrigerant). Consuk factory technical service
department for BTU information.
(698 mm) (764 mm)
0185/16'
(466 mm) 1 '
(26 mm)
7'
(178 mm) I ~ E61/e'
(156 mm)
103/a' I `,
-
t ( 27a mm)
4215/16' - --------- -
(7091 mm)'
i
363 /a' ~ ------
~34 mm) ~
_- - --
125/x"
_ 2431a'
" -
~
(321 mm) (629 mm) 63h6
(158 mm)
FCFVATION
WARRANTY
One year warranty on all parts
and labor and an additional 4 METRIC DIMENSIONS ROUNDED UP TO THE
NEAREST WHOLE MILLIMETER
year warranty on compressor. SPECIFICATIONS SUBIECT TO CHANGE
(U.S.A. only) WITHOUT NOTICE
u
(127 mm)
(99 mm)
RIGHT VIEW PAN 1AYOUT
~~'4 Model Elevation Right Plan 3D
KCL
~~
TSSU-60-16
TFNY08E
TFNY055
TFNYOSP
TFNY083
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. Fax1t (001)636-272-7546 • 1Nww.truemfg.com
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