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Home My WebLink About2374-PDATE: March 18, 2019 TO: Planning Commission and City Council FROM: Chris Boone, Director of Planning and Community Development SUBJECT: Consider a request for a Specific Use Permit to allow a wholesale food preparation facility in a GC -MD (General Commercial — Multiple Family Dwelling) District. FILE: 2374 — P STAFF REPORT Prentiss Semien is requesting a Specific Use Permit to allow the construction of a wholesale food preparation facility at the northeast corner of Grand and Miller Streets. Mr. Semien plans to construct a new facility to prepare, cook and package pork skins, also known as cracklins. In August of last year, Mr. Semien received a Specific Use Permit, with the same purpose, for the property located at 1195 Grand Street. Unfortunately, the building was not repairable, so Mr. Semien's plans have changed. Hours of operation will be 8 a.m. till 9 p.m. with a store front from 10 a.m. till 9 p.m. The largest shift will have 5 employees. Staff recommends approval with the following conditions: 1 The access aisle for the van accessible handicap spot shall be on the passenger side of the parking spot. 2. Construction plans must meet all requirements by Water Utilities for water and sanitary sewer services, including requirements of the City's pre-treatment progr4m. Please note that final occupancy approval is subject to review and acceptance of submitted plans and field inspections to verify compliance with applicable codes. Exhibits are attached. PUBLIC NOTIFICATION Notices mailed to property owners 39 Responses in Favor Responses in Opposition LEGAL DESCRIPTION FOR ORDINANCE PURPOSES Being Lots 1-5, Block 1, Patillo Addition, Beaumont, Jefferson County, Texas, containing 0.764 acres, more or less. ANALYSIS CONDITIONS FOR APPROVAL OF SPECIFIC USE PERMIT {SECTION 28-26.E, ZONING ORDINANCE} Conditions: Application Application is in is not in Comments compliance compliance Attached 1. That the specific use will be compatible with and not injurious to the use and enjoyment of other property, or significantly diminish or impair property values within the immediate vicinity; X 2. That the establishment of the specific use will not impede the normal and orderly development and improvement of surrounding vacant property; X 3. That adequate utilities, access roads, drainage and other necessary supporting facilities have been or will be provided; 4. The design, location and arrangement of all driveways and parking spaces provides for the safe and convenient movement of vehicular and pedestrian traffic without adversely affecting the general public or adjacent developments; rX X 5. That adequate nuisance prevention measures have been or will be taken to prevent or control offensive odor, fumes, dust, noise and vibration; X 6. That directional lighting will be provided so as not to disturb or adversely affect neighboring properties; X 7. That there are sufficient landscaping and screening to insure harmony and compatibility with adjacent property; and, X - 8. That the proposed use is in accordance with the Comprehensive Plan. X GENERAL INFORMATION/PUBLIC UTILITIES APPLICANT: Prentiss Semien PROPERTY OWNER: Grand St. Properties LOCATION: Northeast corner of Grand Street at Miller Street EXISTING ZONING: GC -MD (General Commercial -Multiple Family Dwelling) PROPERTY SIZE: EXISTING LAND USES: FLOOD HAZARD ZONE: SURROUNDING LAND USES NORTH: Commercial EAST: Commercial SOUTH: Commercial WEST: Commercial COMPREHENSIVE PLAN: STREETS: DRAINAGE: WATER: SANITARY SEWER SERVICE: —0.764 acres, more or less Vacant X — Area determined to be outside the 500 year floodplain. SURROUNDING ZONING: GC -MD (General Commercial- Multiple Family Dwelling) GC -MD GC -MD GC -MD Conservation & Revitalization Grand Street — Non major street with a 47' right-of- way and 25' pavement width. Miller Street — Non maj or street with a 53' right-of- way and 28' pavement width Curb and Gutter 6" water line 21" Sanitary sewer line PROPERTY OWNERS NOTIFIED WITHIN 200 FEET AHMED MOHAMED ALEXANDER KELLY (DECEASED) ALLEN DOROTHY LEE ALVAREZ IGNACIO & CECILIA BOSTIC MARTHA JACKSON & CONNOR ARTHUR JOSEPH COWARD ADAM SR DELMAR LARRY DUFFIE KERRY FULLER J T GILDER SEBON JR GONZALES EMILIO GRAND ST PROPERTIES GREEN ANTHONY & TOMEKA GUILLORY ELVINA ESTATE GUILLORY STANLEY ET UX HANDY DEJOHN HOUSTON STREET JEFFERSON COUNTY MITCHELL JAMES PEACE IN THE VALLEY CHRISTIAN RUIZ JOSE J SANDERS D F BILL J & MALC SANDERS INDIE R ESTATE SERRATOS ANTONIO DE JESUS SHELLO GREGORY P UNDERHILL KARL VILLANUEVA MARY G WINGATE TESSIE NFECIFIC USE PERMIT APPLICATION BEAT-MON-T, TEXAS I (Chapter 30, City Codes) TO, TIE PLANNING COM-MIg-SIONAND CITY COTUNN CIL, CITY OF BEALMONT, TEMA'S APPLICANT'SNIAMM ?re'A'%Ss(:.f'(�Ief\ APPLICAMPS ADDRESS. H3q� Ln APPLICANT'S PHONE #.' FAX 'W A 91 OF -�M ADDUSS-OFORNER CokAe,1' Sk SIE aOSU &Vkw,-bAv , S LOCATION OF PROPERTY; OLLO Ll To 5 61 14T�0 6 C., I I q 0 b CAM 0 LEGAL DESCMPTIONOF PROPERTY: LOT No. L I 4c, 5- BLOCK NO. I ADDITION —L&A--1 0— Mi-i'vIBER OF ACRES 0, 3(o — OR TRACT- PLA STJRV-EY NiUba'-RR OF ACRES For properties not in a recorded subdivision, submit a copy of a current survey or plat showbng the properties proposed for a speeffic use permit, and a complete legal field note description. PROPOSED UM U%at1p- _ _Odmkm �WAIAN (Cr;gLt')O) ZONE: ATTACH A. LETTER describing all processes and activities involved with the proposed uses. ATTACH A SITE PLAN drawn w scale with the information listed on the "top back side of flus sheet. ATTACH ARED UCED 9 %11 X 1111 PHOTOCOPY OF THE SITE PLAN. THE EIGHT CONDITIONS listed on the back side oft-iis sheet must be met before City Cotmcil can grant a specific use pennit. PLEASE ADDRESS EACH CONDITION IN DET-4,1L, ATTACH THE -APPROPRYATE APPLICATION FEE: LESS THAN %ACRE ..... .................... ...................................... $250.00 Y2 ACRE OR MORRAND LESS MA-IsT5 ACRES ... -----4450M 5 ACRES C Rl MORE.......- .. I .... -.1 ... ...... - ... .............................. 8650,00 L being the undersipedapplioant uraderstand that all of thedondillons, dimensions, building sizes., landscaping andparking areas depicted on the site plan. shall be dto as amended aricl approved by City Council, SICTNATUIRB Or APPLICANT: P -SIGMATURE OF OAINER, _P1,407APPUCAN A PIJEASE TYPE OR PRL1iT AND SDS1,9T TO-, CITY OP BEAUMONT PLAN INLNG DMSION 801 NIAE-q MEET, ROOM 201 FILE NUNMER: z4 -P BRAL)MONIZ. TX 77701 DATE RECEIVED: Phone - (409) 880-3764 Fax - (409) 880-3 133 PLEASE -MAKE NOTE ON REVERSE SIDE OF CONDITIONS TO B E REGARDING rrM SITE PLAN MM LET BR OF Pwposm USES AND ACIM-IMS. Processes and Activities 1. Preparation of crackling for wholesale. 2. Selling crackling to the public and local businesses. Attached are the crackling production procedures. 1c)-9 kv r-T" A Cracklin Kings Procedures 1. Frozen raw pork skins are purchased from, JW Packing Company Inc, 35602 US- 90 Brookshire, TX 77423 The pork skins come in 501b boxes. 2. Frozen skins are transported from Brookshire, TX to Beaumont, TX with a refrigerated truck. ' Grand St. Beaumont, TX 77701 Pork skins are unloaded and placed immediately inside a freezer inside the kitchen. 3. Pork skins are taken out of the freezer, then out of the packaged box, and then placed on a stainless steel table where they are out into tin. X 1in. squares. 4. After being out the pork skins are bagged, sealed, dated, and placed back inside the freezer to be cooked on a later date. If the pork skins are cooked on the same day they are bagged, sealed, dated, and then put back inside the refrigerator until cooking time. 5. Immediately after cutting the skins the cutting area and utensils are cleaned with the appropriate cleaner and then sprayed at the end with an approved sanitizer. 6. A 120gt pot is brought to a boil and seasoning is added to the water. The refrigerated pork skins are added and boiled for 30 minutes. The seasoning that is added to the boiling water. 7, . After boiling thirty minutes the skins are removed from the water and drained. 8. The water in the boiling pot will be poured down the drain and the pot will be immediately washed, dried, and returned to its storage place. 9. During the boiling process a 30 gallon cast iron pot will bring 10 gallons of lard to a temperature of 275E 10. After the frying process is completed the lard will cool down for 30 minutes and 5 gallons of lard will be removed and strained into a glass container. 11, Immediately after draining the pork skins they will be placed in 275F lard. 12. The pork skins will fry in the lard for 45-60 minutes. The final ten minutes of frying the temperature of the lard will be raised to 350F. 13. The pork skins will be taken out of the lard and placed in a stainless steel tub where they will be seasoned with three seasonings. 14. After seasonings the pork skins will be placed in a proofer where they will cool down until packaging. 16. The pork skins will be taken out of the proofer in the packaging area where they will be weighed and placed in the mason jars. 16. Lids will be placed on the jars and they will be placed in a vacuum sealer machine where all the air will be taken out of the jar and sealed, 17. After the jars are sealed they will be labeled and packaged for delivery. 18. The packaging area will be cleaned and sanitized with the necessary approved cleaning supplies. 19. All areas will be moped and sanitized with the appropriate approved cleaning supplies. Section 30-26.E Requirements 1. The specific use will be compatible with and not injurious to the use and enjoyment of other property, nor significantly diminish of impair property values within the immediate vicinity. The specific use will allow economic and community development. Currently, the property and, immediate vicinity locations are vacated or nonexistent. My intentions are to provide future employment opportunities in a safe, welcoming, and economically friendly environment. 2. The establishment of the specific use will not impede on the normal and orderly development and improvement of surrounding vacant property. The specific use will enhance the dormant area by bringing occupancy to a currently vacated property and bring service back to this street that had a food business for over 30 years. 3. The adequate utilities, access roads, drainage and other necessary supporting facilities will be provided being brand new and up to code in every aspect. 4. The design, location and arrangement of all driveways and parking spaces will provide for the safe and convenient movement of vehicular and pedestrian traffic without adversely affecting the general public or adjacent development. The access to the property will be easily accessible and designed to minimize or eliminate traffic on the street as well as ample parking to keep all customers out of the way of the general public. The additional property surrounding the building allows for growth and future expansion. 5. The adequate nuisance prevention measures are in place to prevent or control offensive odor, fumes, dust, noise, and vibration. All product manufacturing will be completed inside the establishment, with adequate disposal procedures being followed. 6. Directional lighting will be provided so as not to disturb or adversely affect neighboring properties. 7. Landscaping and screening to insure harmony and compatibility with adjacent property will be completed. 8. The proposed use is in accordance with the Comprehensive Plan. 94.30' File 2374-P: Request for a Specific Use Permit to allow a wholesale food preparation facility in a GC -MD (General Commercial -Multiple Family Dwelling) District. Applicant: Prentiss Semien Location: The northeast corner of Grand Street at Miller Street 0 100 200 1 1 1 Feet