HomeMy WebLinkAbout951177.tiffSATE OF COLORADO
OFFICE OF THE STATE ENGINEER
Division of Water Resources
Department of Natural Resources
1313 Sherman Street, Room 818
Denver, Colorado 80203
Phone (303) 866-3581
FAX (303) 866-3589
Mr. Todd A. Hodges, Current Planner
Weld County Planning Department
915 10th Street
Greeley, CO 80631
March 20, 1995
Re: McConnell Site Specific Development Plan, USR-1076
Sec. 1, T8N, R56W, 6TH PM
W. Division 1, W. District 1
Roy Romer
Governor
lames S. Lochhead
Executive Director
Hal D. Simpson
State Engineer
Dear Mr. Hodges:
We have reviewed the above referenced proposal to establish a bed and breakfast operation
on 2 acres of a 800 acre parcel The water supply is to be from a well. We have no record of a well
registered to the applicant for domestic or household use at this location.
Under our current policy a bed and breakfast may be served by a well permitted to serve
the single family dwelling structure if the following conditions are met;
1. The property that the single family dwelling is located on is not zoned commercial or
industrial.
2. The bed and breakfast is in only one single family dwelling and no additions are made
to the dwelling to accommodate the guests.
3. The owner/operator of the single family dwelling serving as the bed and breakfast
resides in the same dwelling. No non -family members will be employed in the business.
If the above conditions are met we would have no objection to approval contingent upon the
applicant identifying the well currently serving the dwelling, or obtaining a permit for the well to
be used or currently serving the dwelling to be used as a bed and breakfast.
If you have any questions please contact me.
Sincerely,
John Schurer, P.E.
Water Resource Engineer
JS/mcconnel
cc: Alan Berryman, Division Engineer
Water Supply Branch
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951177
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COLORADO
mEmoRAIMum
Todd Hodges, Current Planner March 7, 1995
To Date
From Dave Becker/Don Carroll Y '
Subject: Case No. USR-1076, Craig McConnell
On Detail B, the applicant is indicating that the portion of road WCR 155 between Hwy 14 and WCR 92 has no
gravel and is extremely muddy at times. We would dispute this remark and advise that WCR 155 between Hwy
14 and WCR 94 is maintained on a regular basis by this Department. This particular section of road is not scheduled
to receive gravel replenishment during 1995. The Department will, however, provide gravel on as needed basis to
compensate for gravel loss and muddy conditions.
Detail B also indicates that a cattle guard is present immediately south of the intersection of WCR 155 and WCR
94. In fact, the cattle guard is actually located on the north side of the intersection and was installed by Mr.
McConnell. Mr. McConnell was unable to furnish evidence that the cattle guard could support highway loadings;
therefore, is unsuccessful in his efforts to have the 1.5 mile portion of WCR 155 north of the intersection of WCR
94 accepted into the County Road System for maintenance. Mr. McConnell was unable to prove that the cattle
guard design was necessary for the highway loadings required by the County. The cattle guard was not constructed
to County standards.
There is no obligation for the County to upgrade the County roads and rights -of -way to accommodate development.
Provisions of Section 20 of Ordinance 180 set forth the conditions which the County Commissioners may consider
acceptance of a road for maintenance.
A copy of Ordinance 180, Section 20, Road Acceptance Policy is attached for reference. We have also included
a copy of all correspondence that the McConnells have had with the County over the issues of road acceptance and
maintenance for your records. The failure of the McConnells to comply with the policies in effect at the time or
accept the County's offer share some of the cost associated with the upgrading of the cattle guard resulted in the
County's denial of their request to accept the road which services their residence/Bed & Breakfast.
If the Planning Commission requires public road access, the conditions of acceptance are stated in the
correspondence to the McConnells that we have attached. Whether or not the publicly maintained road is required
to service the Bed & Breakfast and elk ranching activities of the McConnells is a matter which the Planning
Commission should decide. The conditions of road acceptance has been approved by the Board as clearly stated
in our letters to the McConnells. A condition report of the 1.5 miles of private road (on WCR 155 right-of-way)
is included in the correspondence copies.
cc: Commissioner Webster
WCR files 155, 94, 92
:McC.gc
951.177
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951.1.77
W"Dc.
COLORADO
To
mEmoRAnDum
Todd A. Hodges
Weld County Planning
Dote
March 13, 1995
From Trevor Jiricek, Supervisor, Environmental Protection Services
Subject: Case Number: USR-1076 Name: McConnell, Craig
Section 01, Township 08 North, Range 56 West
Environmental Protection Services has reviewed this proposal; the following
conditions are recommended to be part of any approval:
1. All liquid and solid wastes shall be stored and removed for final disposal
in a manner that protects against surface and groundwater contamination.
2. No permanent disposal of wastes shall be permitted at this site.
3. Waste materials shall be handled, stored, and disposed in a manner that
controls fugitive dust, blowing debris, and other potential nuisance
conditions.
4. The facility shall comply with the Weld County Bed and Breakfast
Guidelines (attached).
TJ/cs-402
MAR 1 ' 1995
951177
BED AND BREAKFAST GUIDELINES
General. A bed and breakfast establishment shall comply with the
following guidelines. The Division may impose additional guidelines to
protect against health hazards related to conduct of the bed and breakfast
establishment and may prohibit the sale of some or all potentially
hazardous food. When no apparent health hazard will result, the
Department may waive or modify guidelines. Requests for waivers or
modifications shall be submitted in writing to the Weld County Health
Department for approval by EPS Division staff.
1.1 A bed and Breakfast establishment shall be defined as a residential
structure(s) / property(s) providing sleeping accomodations: meals are
provided and served to guests in one common eating area and/or the guest
room: a single rate shall include room and board; andthereshall be an
innkeeper in residence within or adjacent to the bed and breakfast
establishment.
2 Restricted operations. These guidelines are applicable whenever a bed and
breakfast establishment is permitted, by the Weld County Planning
Department.
2.1 Food protection. At all times, including while being stored, prepared,
displayed, served, or transported, food shall be protected from potential
contamination, including dust, insects, rodents, unclean equipment and
utensils, unnecessary handling, coughs and sneezes, flooding, drainage,
and overhead leakage or overhead drippage from condensation. The
temperature of potentially hazardous food shall be 45'F. (7'C) or below,
or 140'F. (60'C.) or above at all times, except as otherwise provided in
these guidelines.
2.2 Food preparation. Food shall be prepared with the least possible manual
contact, with suitable utensils, and on surfaces that prior to use have
been cleaned, rinsed, and sanitized to prevent cross -contamination.
2.2.1 Raw fruits and -vegetables. Raw fruits and raw vegetables shall be
thoroughly washed with fresh potable water before being cooked or served.
2.2.2 Cooking potentially hazardous foods. Potentially hazardous food requiring
cooking shall be cooked to a uniform, internal temperature of at least
140'F.
2.2.2.1 Poultry, poultry stuffings, stuffed meats and stuffings containing
meats shall be cooked to a uniform, internal temperature of at least
165'. (74'C.) with no interruption of the cooking process;
2.2.2.2 Pork and any food containing pork shall be cooked to a uniform,
internal temperature of at least 150'F. (66'.); and
2.2.2.3 Rare roast beef and rare beef steak shall be cooked to a uniform
internal temperature of at least 130'F. (55'C.) unless otherwise
ordered by the immediate consumer.
951177
Bed and Breakfast Guideline
December 6, 1994
Page 2
2.2.3 Re -heated. Potentially hazardous foods, other than solid rare roast beef
and rare beef steak, that have been cooked and then refrigerated, shall be
re -heated rapidly to 165'F. (74'D.) or higher throughout before being
served or before being placed in a hot food storage facility.
2.2.5 Product thermometers. Stem -type numerically scaled indicating
thermometers, with a range of 0'-220'F (-18'-100'C) shall be provided and
used to assure the attainment and maintenance or proper internal cooking,
holding, or refrigeration temperatures of all potentially hazardous foods.
2.2.6 Thawing potentially hazardous foods. Potentially hazardous foods shall be
thawed:
2.2.6.1 In refrigerated units at a temperature not to exceed 45'F (7'C) or;
2.2.6.2 Under potable running water of -a temperature of 70'F (22'C) or
below, with sufficient water velocity to agitate and float off loose
food particles into the overflow; or
2.2.6.3 In a microwave oven only when the food will be immediately
transferred to conventional cooking facilities asa part of a
continuous cooking process, or when the entire, uninterrupted
cooking process takes place in the microwave oven, or if returned
immediately to cold storage; or
2.2.6.4 As part of the conventional cooking process.
2.2.7 Ice. Ice that is consumed or that contacts food shall have been made
under conditions meeting the requirements of these rules and regulations.
3 -Equipment.
3.1 Equipment shall be located and installed in a way that prevents food
contamination and that also facilitates cleaning the establishment.
3.2 Food contact surfaces or equipment shall be protected from contamination
by consumers and other contaminating agents.
4 Water. A sufficient quantity of approved potable water shall be available
in the establishment for food preparation, for cleaning and sanitizing
utensils and equipment, and for hand -washing. A heating facility capable
of producing adequate hot water for these purposes shall be provided on
the premises. A potability test shall be performed annually.
5 Waste. All solid wastes, sewage, including liquid waste, shall be
disposed of according to law.
6 Hand -washing. A convenient hand -washing facility shall be available for
employee hand -washing. This facility shall consist of, at least, warm
running water, soap, and towels.
951177
Bed and Breakfast Guideline
December 6, 1994
Page 3
7 Floors. Floors shall be constructed of cleanable material kept in good
repair.
8 Walls and ceilings of food preparation areas. Walls and ceilings of food
preparation areas shall be constructed in a way that prevents the entrance
of insects. Exterior doors shall be solid or screened.
951177
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