colorado retail food establishment rules and ... - Boulder County

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APPENDIX C - Worksheets for Calculating Minimum Hot Water Requirements The following worksheet is provided to assist operators in calculating hot water usage and sizing of the water heater system required for the operation. What is the distance between the water heating system(s) and the fixture that is farthest from the heating system? Fixture: _______ Feet from water heating system: ________ Standard Tank Type Systems: I. Calculate Total Water Required By All Fixtures: A. Three compartment sink calculation of water usage: 1. Measure dimensions, in inches, of each compartment, if compartments are not the same dimensions see note below. Length = __________ Width = __________ Depth = __________ 2. Insert measurements into equation: ( ________ x ________ x ________ x 3 x 0.375 ) ÷ 231 = _________ GPH length width depth water usage Note: If all the compartment sizes of the sink are not the same, then 3 is taken out of the equation, and the above calculation is done for each compartment. The volumes are added to obtain the total gallons per hour of hot water used in the sink. Enter number into the attached “Table to Calculate Total Water Required By All Fixtures,” found on page C-4 . B. Utensil soak sink 1. Measure dimensions, in inches, of the sink Length = __________ Width = __________ Depth = __________ GPH C - 1
2. Insert measurements into equation: ( __________ x __________ x __________ x .375 ) ÷ 231 = __________ length width depth water usage Enter number into the attached “Table to Calculate Total Water Required By All Fixtures,” found on page C-4. C. Dishmachine and conveyor pre-rinse water usage: 1. Use manufacturer’s rating in gallons per hour. Enter number into attached “Table to Calculate Total Water Required By All Fixtures,” found on page C-4. 2. Clothes washer water usage. • Use manufacturer’s rating: _________, or • 32 GPH for 9-12 pound washer, or • 42 GPH for 16 pound washer. Enter number into the attached “Table to Calculate Total Water Required By All Fixtures,” found on page C-4 . D. “Calculate Total Water Required By All Fixtures” and the number of fixtures in the operation to determine maximum hourly usage for each type of fixture in the operation. Total water (GPH) required by all fixtures: _________ GPH. II. Calculate Maximum Hourly Hot Water Usage If gas water heater is used go to Step A; if electric, Step B. A. Gas Water Heater: If a gas water heater is to be used, calculate the maximum hourly hot water usage for the facility by adjusting the total water required by all fixtures for altitude. The altitude adjustment is 4% per 1000 feet of elevation, or 20% at 5000 feet. Use the following equations to determine the maximum hourly hot water usage when a gas powered water heater is to be used: (0.04 x ______________ ÷ 1000 ) + 1 = ______________ ` elevation of facility adjustment factor _______________ x _______________ = _______________ GPH adjustment factor total water required maximum hourly by all fixtures hot water usage C - 2
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COLORADO RETAIL FOOD ESTABLISHMENT
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*2-502 Eating, Drinking, or Using T
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*3-801 Consumption of Animal Foods
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*5-211 Sewage .....................
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9-105 Wastewater Retention ........
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APPENDICES Appendix A - Potentially
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food establishment for service and
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31. “Easily Cleanable” means su
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46. “Food Preparation” means pa
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70. “Mobile Retail Food Establish
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Table B. Interaction of pH and aw f
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(2) A process as specified in secti
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98. “Safe Materials” means arti
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118. “Warewashing” means the cl
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7. Explaining the relationship betw
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d. Sore throat with fever; or e. A
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1. Exclude the food employee who wo
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C. If approved and capable of remov
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CHAPTER 3 FOOD 3-1 CHARACTERISTICS
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B. Paragraph (A) of this section do
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4. Provide a written letter of refe
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B. Juice packaged in a retail estab
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evoke the food establishment’s al
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F. In establishments licensed prior
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F. Under sewer lines that are not s
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2. As specified in the following ch
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. Describe how the requirements spe
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7. Other effective methods that mee
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*3-607 Reduced Oxygen Packaging A.
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3. Maintain the records required to
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combined with additional ingredient
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2. Identification of the animal-der
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4-202 Use Limitations A. Cast iron
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*1. Cleaning and sanitizing solutio
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4-3 LOCATION AND INSTALLATION 4-301
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c. When distance “A” is 6 feet
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C. Where heat sanitization is used
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*J. *K. 8. If a chemical sanitizer
Page 77 and 78: J. A warewashing machine shall be p
Page 79 and 80: utensils and the food-contact surfa
Page 81 and 82: B. Single-service articles shall be
Page 83 and 84: *5-104 Transportation All drinking
Page 85 and 86: of the carbonator and downstream of
Page 87 and 88: 5-207 Drainage System Installation
Page 89 and 90: e emptied at least once a day, and
Page 91 and 92: 5-304 Storage Areas, Redeeming Mach
Page 93 and 94: 6-2 WALLS AND CEILINGS 6-201 Constr
Page 95 and 96: and kept free of litter. Exterior s
Page 97 and 98: *7-106 Food Containers A container
Page 99 and 100: *B. b. Dead insects and insect frag
Page 101 and 102: CHAPTER 9 MOBILE RETAIL FOOD ESTABL
Page 103 and 104: *J. Water systems and components sh
Page 105 and 106: 9-108 Additional Requirements A. Sp
Page 107 and 108: D. The commissary shall be construc
Page 109 and 110: CHAPTER 11 COMPLIANCE PROCEDURES 11
Page 111 and 112: 11-203 Report of Inspections Whenev
Page 113 and 114: Item WATER, SEWAGE, PLUMBING SYSTEM
Page 115 and 116: 11-304 Embargo Release A. The Depar
Page 117 and 118: B. The immediate closing of the ret
Page 119 and 120: 11-706 Code of Federal Regulations
Page 121 and 122: • Does the food already require t
Page 123 and 124: DECISION TREE #1 - USING PH, A W ,
Page 125 and 126: TABLE B. INTERACTION OF PH AND A W
Page 127: APPENDIX B - Safe Materials Colorad
Page 131 and 132: Table to Calculate Total Water Requ
Page 133 and 134: Requirements for Dishwashing Machin
Page 135 and 136: IV. Calculate the maximum flow rate
Page 137 and 138: 173.310 Boiler water additives. APP
Page 139 and 140: D. Substances used alone or in comb
Page 141 and 142: Substances Disodium EDTA (CAS Reg.
Page 143 and 144: Substances Thiodiethylenebis(3,5-di
Page 145 and 146: 1. Introduction to HACCP APPENDIX G
Page 147 and 148: Additional information about prereq
Page 149 and 150: Listeria monocytogenes Salmonella s
Page 151 and 152: with IgE antibodies and elicit an a
Page 153 and 154: Mycotoxins Aflatoxin Toxic mushroom
Page 155 and 156: containing fungicides on grains or
Page 157 and 158: Appendix G, Table 3. Main Materials
Page 159 and 160: CCPs are only used to address issue
Page 161 and 162: C. Principle #3: Establish Critical
Page 163 and 164: 2. What is the frequency of verific
Page 165 and 166: C. What are the three food preparat
Page 167 and 168: 3. Significant biological hazards i
Page 169 and 170: kinds of foods are deli meats, chee
Page 171 and 172: The Operator's Manual embodies FDA'
Page 173 and 174: 7. Acknowledgements Much of this Ap
Page 175 and 176: Potter, N.N., J.H. Hotchkiss, 1999.
Page 177 and 178: Flow Chart 2 Receiving Refrigerated
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25-4-1304. Bulk food protection. (1
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APPENDIX I - Equipment Investigatio
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14. PLEASE ATTACH A SPECIFICATION S
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