City & County of Denver

Public Health Inspections Division

Plan Review

201 W Colfax Ave. Dept. 205

Denver, CO 80202

Phone: 720.865.2832 (Kerwin Nance)

Fax: 720.865.2880

www.DenverGov.org

www.facebook.com/DenverPHI

Application Date: _____________________

Plan Review Form

Name of Establishment: Phone:

Street Address: Cell:

City: Fax:

State/Zip: Email:

Business/Ownership Information: Phone:

Individual or Corporate Name: Phone:

Street Address: Cell:

City: Fax:

State/Zip: Email:

Name of Local Contact (Chef, GM, or Manager of Operations): Phone:

Street Address: Cell:

City: Fax:

State/Zip: Email:

Name of Architect: Phone:

Street Address: Cell:

City: Fax:

State/Zip: Email:

Name of Contractor: Phone:

Street Address: Cell:

City: Fax:

State/Zip: Email:

Check box for all individuals to receive copies of Health Department plan review letters

and other correspondence.

Date construction is to start: _________________ Date of planned opening: _____________________

New Establishment: YES NO Remodel: YES NO

If yes, describe the scope of the project

Type of Establishment (Check all that apply)

Full Service Bar

Fast Food Coffee Shop

Market (Grocery) School

Deli Caterer

Fish Market Concession

Meat Market Specialty Shop

Convenience Store Manufacture with Retail Sales

Marijuana Dispensary/Retailer Marijuana Infused product

Animal Concept Facility Other (specify):

Seating Capacity: Indoor Outdoor

Number of Staff (anticipated maximum per shift):

Projected daily maximum number of meals to be served:

Breakfast Lunch Dinner

Days and Hours of Operation

Days

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Hours

For Seasonal Operations, List the Months of Operation (Please circle all that apply)

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sept

Oct

Nov

Dec

Please indicate square footage in each area Square Feet (ft2)

Total Square Feet of the Establishment

Total Square Feet of the Kitchen Area

Square Feet of the Food Preparation and Dishwashing Area

Square Feet of Retail Sales Area (Markets)

If the establishment is to operate in a multi-story structure, please indicate any satellite areas where food,

beverage, dispensing utensils, or ice will be handled by employees. Also, include any food or beverage storage

areas.

PLEASE INCLUDE ALL NECESSARY INFORMATION/DOCUMENTATION LISTED BELOW.

LACK OF COMPLETE INFORMATION MAY DELAY REVIEW AND PLAN APPROVAL.

Menu Plumbing Specifications

Food Handling Procedures Storage of Chemical and Personal Belongings

Specialized Food Process Procedures Equipment Specification Sheets

Facility Floor Plan Equipment Layout

MENU AND FOOD HANDLING PROCEDURES – TO BE FILLED OUT BY PERSON THAT WILL

BE INVOLVED IN THE DAILY OPERATIONS OF THIS FACILITY (CHEF, GM, OPERATIONS

MANAGER, ETC.)

NAME OF PERSON COMPLETING: ________________________________

A. Please submit menu. Include appetizers, entrees, lunches, dinners, sides, salads and beverages.

B. Will the operation involve any specialized processes (meat curing, fermentation, acidification, vacuum

packaging, juice packaging, cook chill, sous vide, pickling)?

1. If yes, please provide specifications sheets for the equipment that will be used (a preapproved HACCP

plan may be required prior to production)

C. List the foods that will be prepared in large quantities. Include foods that are made from scratch such as

soups, sauces, potato salad, pasta salads, chili, pasta noodles, roasts, casseroles, sausages, yogurts, etc.

D. What pieces of equipment will you use to rapidly cool potentially hazardous foods?

E. Will potentially hazardous foods be reheated and then held hot before being served? YES NO

1. Please list the equipment that will be used for reheating:

F. Please describe how frozen foods will be thawed:

G. Are you going to be washing produce used in the operation? YES NO

Where?

H. Will a salad bar, buffet line, omelet station, sauté station, beverage bar or customer self service areas be

operated? YES NO

I. Will food be transported or delivered to another location? YES NO

If yes, please list the equipment that will be provided to maintain food at proper temperatures

during transport:

J. Will the establishment prepare foods that will be sold online or wholesale? YES NO

If yes, please list the foods.

K. Where will bulk supplies of cleansers, detergents, sanitizers, and other chemicals be stored?

L. Where will employees' coats, hand bags, and other personal belongings be stored?

FACILITY FLOOR PLAN:

A. Plans must include the location and identification of all equipment and areas including:

Bar Service Area(s) Hand Sink(s)

Chemical Dispensing Unit(s) Ice Bin(s) or Ice Machine(s)

Chemical Storage Area(s) Indoor/Outdoor Seating

Dipper Well(s) Laundry Facility

Dish Machine(s) Outdoor Cooking/Bar/Patio

Dishwashing Sink(s) Recycle/Damaged/Return Goods Location

Dry Storage Area(s) Toilet Facilities

Dump Sink(s) Utility Mop Sink(s)

Floor Sinks/Floor Drains Wait Station(s)

Food Preparation Sinks Water Heater Location(s)

Grease Interceptor/Trap

B. Use the finish schedule to indicate interior finishes for each room within the establishment. If a complete finish schedule is included in the plans

indicate on which page the schedule is located.

ROOM FINISH SCHEDULE

Room Name

Or Number

Floors Wall Finishes Ceiling

Finish Material Type of Base North East South West Material Finish

Example:

Kitchen

Quarry Tile

Quarry Tile

FRP

FRP

FRP

Stainless

Vinyl Acoustical Tile

Smooth

TYPE OF UNIT # OF UNITS PROVIDED TOTAL CUBIC FEET

Walk-in Refrigeration

Walk-in Freezer

Reach-in Cooler

Open Top Sandwich Cooler

Reach-in Freezer

Blast Chiller

Retail Display

Other

EQUIPMENT SPECIFICATIONS

A. Please, submit equipment specification sheets, including make and model numbers of the equipment.

If the specification sheet lists more than one piece of equipment, identify the specific equipment to be

used. If there is no specification sheet available, the equipment will only be accepted upon a field

inspection to determine if it meets commercial and ANSI sanitation design criteria.

B. Please submit specification sheets of all custom fabricated equipment and cabinetry, drawn to scale.

C. Refrigeration/Freezer Capacities – Please complete the following table:

D. Hot Food Holding Capacities – Please complete the following table:

TYPE OF UNIT # OF UNITS PROVIDED TOTAL CUBIC FEET

Steam Tables

Hot Box

Cook & Hold Units

Other

E. Indicate the locations of drink dump sink(s) and/or knock boxes(s) installed in bars, coffee bars, wait

and bus stations where soiled drink glasses, cups and coffee grounds baskets will be dumped and pre-

scraped prior to dishwashing. The first compartment of a 4-compartment bar sink may be utilized as a

dump sink.

F. Is a food preparation sink provided? YES NO

If yes, please attach a specification sheet for the sink(s) and provide the following information.

1. ID or code(s) on plans:

2. Dimension of sink’s compartment(s): × × (Length) (Width) (Depth)

3. Length of drain board(s):

G. Is a garbage disposal provided? YES NO

If yes, please indicate number to be provided and their location(s)

H. Will alternate equipment or methods be used in place of traditional drain boards where required for

3-compartment sinks, ware washing machines, and food handling sinks:

If yes, indicate the method that will be used and provide specification sheets:

I. Please submit the following dishwashing information:

1. Manual - Include the size of each compartment (length x width x depth) for each 3-

compartment dishwashing sink that will be provided in the establishment. Also, indicate the

length of the drain boards attached to the 3-compartment sink. Please, indicate if a pre-rinse

spray hose will be installed at each sink.

Length of

Left

Drain

board

Dimensions of

3-compartment Sink (L×W×D)

Length of

Right

Drain

board

Pre-

Rinse

Sprayer

(Yes/No) Left Basin Center Basin Right Basin

*Dish washing equipment must be large enough to accommodate the largest piece of equipment or

utensils used.

2. Mechanical - Include the make, model number, and attach a specification sheet of each

dishwashing machine that will be provided in the establishment. Please indicate if the

machine(s) is heat or chemical sanitizing.

Indicate the length of the drain board(s) attached to the dishwashing machines, and if a pre-rinse

sprayer is provided at the machine. Also, if a utensil soak (or slop) sink is provided, please give the

dimensions.

Dish Machine

Information

Make

Model # Heat or

Chemical

Sanitizing

Drain board Length

Pre-

Rinse

Sprayer

(Yes/No)

Utensil Soak

Sink

Dimensions

(L×W×D)

a. If the machine is heat sanitizing, is a booster heater provided? YES NO

If yes, please complete the table below:

Booster Heater Information

Make

Model #

KW/BTU Distance from

Machine (ft)

J. Please provide installation information for all equipment that will be provided in the establishment.

Complete the following table to indicate format of equipment installation.

Equipment Installation List

Installation Method

Floor

Mounted

Counter/Table

Mounted

ID #

on

Pla

n

Equipment Make / Model

New

(N)

/ Use

d (U

)

Plu

mb

ing

Req

. Yes / N

o

Ca

sters

Leg

s: 6”

Ma

son

ry Isla

nd

Po

rtab

le

Leg

s 4”

Sea

led In

Pla

ce

PLUMBING AND ELECTRICAL PLANS AND SCHEDULES:

The plumbing plan shall indicate:

1. Location of all floor sinks and floor drains.

2. Location of all hose bibs and hose reels if provided.

3. Location of restrooms, toilets, urinals and hand washing sinks.

4. Location of grease trap or grease interceptor and solids interceptor if required by the

waste water authority.

5. Location of the mop/utility sink. A dedicated hot and cold water supply shall be provided

for chemical dispensing towers.

6. Location of all chemical dispensing units to be installed. Provide the make, model number

and specification sheets for each dispensing unit.

7. Location of clothes washers and dryer, if provided.

8. Location of showers and the number of shower heads, if provided.

A. Please, complete the table below for all plumbing fixtures and equipment that will be drained to the

sewer. Indicate if fixtures or pieces of equipment will be indirectly drained (i.e. to a floor sink) or

directly connected to sewer. If a plumbing fixture connection schedule is included in the plans,

indicate on which page the schedule is located:

Plumbing/Drainage Information

ID # Fixture/Equipment Indirect/Direct

Drainage

Method of Backflow

protection

B. Approved backflow protection must be supplied on all fixtures and equipment with submerged inlets.

Vacuum breakers must be installed on water inlet lines for dishwashing machines, garbage disposals,

and hose bibs. Continuous pressure backflow devices must be installed on water lines where a valve

or shut off is located between the backflow preventer and the inlet to fixture/equipment, such as hose

reels, iced tea machines, smoothie machines, etc.

C. Provide the following water heater information: (Please attach specification sheets)

1. Number of water heaters or water heating systems to be installed: _____. If more than one

water heater is to be installed, please indicate what fixtures each heater or system will service.

2. What is the distance between the water heating system(s) and the fixture that is farthest from the

heating system?

Standard Tank Type Heater

Make

Model #

KW/BTU Rating Recovery Rate (GPH at

100ºF rise at sea level)

Heat Reclaim Systems

Make

Model #

KW/BTU Rating Recovery Rate (GPH at

100ºF rise at sea level)

Instantaneous/Tank less Systems

Make

Model #

BTU Rating Flow Rate (GPM at

100ºF rise at sea level)

Storage Tank

Capacity (gallons)

Electrical:

A. Provide plans and schedules that indicate the location and specifications of all lights

All lights in kitchen areas, dry storage areas, dishwashing areas, inside equipment, and

above areas where open foods are held or displayed must be equipped with shatter proof

bulbs or shields that will protect open food, utensils and single use items from broken

glass if a bulb is broken.

MECHANICAL PLANS AND SCHEDULES:

A. Provide plans and schedules that indicate the location and specifications of ventilation hoods and

restroom exhaust fans. The ventilation schedule shall include exhaust capacities (CFMs) for all

hoods and exhaust fans, including ventilation systems in restrooms. Indicate the volume of outside

air each roof top and make up air unit will supply into the building.

B. Provide make and model numbers or shop drawings for each exhaust hood and fan. Provide the size

(length x width) of each hood. Include manufacturer’s recommended exhaust listings in CFMs.

*Volume of make-up air supplied into building must be greater than exhaust from building.

PREMISES:

The site plan must include the following:

1. Refuse enclosures and trash compactors.

2. Outside walk-in cooler(s) / freezer(s).

3. Grease interceptors.

4. Outside storage areas.

Type I Hood Air Balance Report

Fan ID # Exhaust CFMs Total Supply Air CFMs *Outside Air CFM

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.

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 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.

B. Utensil soak sink:

1. Measure dimensions, in inches, of the sink

Length = __________ Width = __________ Depth = __________ GPH

2. Insert measurements into equation:

( __________ x __________ x __________ x 0.375 ) ÷ 231 = __________GPH

Length width depth water usage

Enter number into the attached “Table to Calculate Total Water Required by All Fixtures,”

C. Dish machine 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,”

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,”

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 factor for Denver is 1.2.

Use the following equations to determine the maximum hourly hot water usage when a gas powered

water heater is to be used:

_______________ x _______________ = _______________ GPH

adjustment factor total water required maximum hourly

by all fixtures hot water usage

Example, if the total gallon per hour usage for an establishment at an elevation of 5000 feet is

100 GPH, the adjustment factor is 1.2. Therefore, a water heater with 120 GPH recovery rate would be

required.

B. Electric Water Heater: If an electric water heater is to be used, the maximum hourly usage for the

operation is the same as the total water required by all fixtures. Use this value in the equation to

calculate the minimum Kilowatt (KW) rating of the water heater.

The value calculated in Step A or B is the minimum recovery rate of the water heater.

C. Heat re-claim systems:

Brand of water heater: _____________________; Model number:__________________

BTU Rating: _____________________

Recovery rate: _____________ gallons per hour at 100°F rise at sea level

Table to Calculate Total Water required For All Fixtures:

Maximum Hourly

Plumbing Water Usage Number of Water Usage Per

Fixtures (gallons per hour) Fixtures Type Of Fixtures

(Gallon per Hour)

Example: Dish Machine

50 1 50

Example: Hand Sink

5 4 (5 x 4 =) 20

3- Compartment sink

3-Compartment sink-Bar

Utensil soak sink

Dish machine

Dish machine pre-rinse

Laundry machine

All hand sinks

Mop sink

Hose Bib used for

cleaning

Total Water (GPH)

Required

by all fixtures:

Dishwashing Machine

Manufacturer: ____________________________

Model Number: ___________________________

Gallons per Hour Water Consumption: GPH_________

Tank-less or Instantaneous Systems:

I. Heater Specifications:

Manufacturer: ______________________

Model Number: _____________________

Flow Rate in Gallons per Minute (GPM) at 100ºF rise: ______________ GPM_______________

BTU Rating: ________________________ BTU**_____________________________________

*Units must be designed for commercial use.

**Electric units will only be approved as a dedicated hot water supply to a single hand washing sink.

II. Calculate the total hot water demand flow rate in Gallons Per Minute (GPM) using this table.

Maximum Hourly

Plumbing Water Usage Number of Water Usage Per

Fixtures (gallons per hour) Fixtures Type Of Fixtures

(Gallon per Hour)

Example: Dish machine

8.0 1 (8.0 x 1) =8.0

Example : Hand sink (s) 0.5 4 (0.5 x 4) = 2.0

3-Compartment sink 2.0 for each faucet

Dish Machine

Laundry machine

2.0

Food Prep Sink

1.0

All hand sinks 0.5

Mop Sinks 2.0

Total water (GPM)

required

by all fixtures:

*A flow rate reduction can be used for low flow water faucets installed on 3-compartment sinks; hand

operated pre-rinse sprayers, food preparation sinks, hand washing sinks and showers by entering the

manufacturer’s flow rate listed for the faucet or faucet’s aerator.

**Use manufacturer’s flow rate in GPM for specific make and model of dishwashing machine.

III. Storage Tank Sizing:

If a dishwashing machine(s) is to be installed the instantaneous water heating system must include a

storage tank. The storage tank must be at least 25 gallons or at least 25% of the gallons per hour

(GPH) demand of the dishwashing machine(s). The larger value of the two is the required storage tank

size.

Dishwashing Machine*

Manufacturer: ________________________________ Model Number: ______________________

Gallons per Hour Water Consumption: ____________________ x 0.25 = _______________

Storage tank capacity

(gallons)

Calculated Storage Tank Capacity: ____________ vs. 25 Gallons Storage Tank

Enter the larger of the two: _______________ Required Storage Tank Capacity**

*High temperature, heat sanitizing dishwashing machines must be provided with a separate booster heater.

Use of an instantaneous unit is not allowed for use as a booster heater.

**The storage tank must be installed in the hot water supply line located between the heater unit(s) and the hot

water distribution line. A recirculation line and aqua stat (water thermostat) must be installed at the storage

tank to assure the water in the tank remains at the appropriate temperature (120-140°F). The recirculation line

must be connected between the storage tank and the cold water supply line at the heater unit(s).

Number of Plumbing Fixtures Requiring Hot Water:

Name of fixture requiring Hot Water: Number of Fixtures:

1. 3-compartment sinks _________________

2. Dish machines _________________

3. Pre Rinse Sprayers _________________

4. Utensil Soak Sink _________________

5. Hand sinks include restrooms _________________

6. Mop Sink/Utility Sink _________________

Additional Notes for Your Reviewer:

Additional Resources

Employee Health and Personal Hygiene Handbook:

http://www.fda.gov/food/guidanceregulations/retailfoodprotection/induststyandregulatoryassitancea

ndtraingresources/ucm113827.htm

Communicable Disease Manual:

http://www.colorado.gov/pacific/cdphe/communicable-disease-manual