Correspondence : Aft WASHINGTON
4 COUNTY, I, i
1% .. OREGON
October 23, 1997
/ nn)
(V./
Loy Taylor
McDonald's Corporation
5000 SW Meadows
Lake Oswego, OR 97035
RE: ! ::. :'.. 31 - -.., - -
11201--SW 72nd S • 4 Al ( - '
Tigard, OR 97223
Dear Mr. Taylor:
The Washington County Department of Health and Human Se vices has obtained the plans for
the proposed McDonald's to be located at 11201 SW 72nd St et in Tigard, Oregon.
4ve M (,(.
It is our understanding that community water and community sewer will be utilized at this
structure. The following is understood to be planned with necessary changes and conditions for
approval noted:
1) The plans show a commercial dishwasher. Machine or water line mounted thermometers
must be provided to indicate water temperatures of the wash and rinse cycles. These
thermometers must be accurate to ±3 °F. The dishwasher must be capable of reaching
proper wash and rinse temperatures. If chemical sanitizers are used, they must meet the
requirements of 21 CFR and be dispensed in proper concentration. An accurate test kit is
required to test sanitizer concentration of the final rinse.
2) The plans also show a three compartment sink unit to wash, rinse and sanitize utensils in.
Each compartment of the three compartment sink unit must be large enough to totally
submerse your largest multi -use utensil. Two drainboards are required. One drainboard
must be designated for soiled utensils and the other for clean utensils. An accurate test kit
is required to test sanitizer concentration in the third compartment of your sink.
Department of Health & Human Services
155 North First Avenue
Hillsboro, Oregon 97124
WIC Nutrition Plan: (503) 640 -3555 Administration & Planning: (503) 693 -4402 TDD: (503) 648 -8601
Health Services: (503) 648 -8881 FAX: Clinic 693 -4522 / Administration 693 -4490 Environmental Health: (503) 648 -8722
Page Two
3) The plans show a vegetable sink in the preparation area. Please be aware that this sink
can not be utilized for noncompatible uses such as handwashing or mop washing. This
sink must waste indirectly to a floor sink.
4) The plans show a utility mop sink. Please supply a mop hanging device so mops and
similar floor cleaning equipment can be cleaned and hung between uses.
5) A handsink must be designated in each of the food or drink preparation and food or drink
dispensing areas. Handsinks are shown in the front and back preparation areas.
6) All handwashing sinks including the restroom handsinks must be equipped with dispensed
soap and dispensed sanitary towels or approved hand drying devices. Common (cloth)
towels cannot be used to dry hands. If disposable towels are used, easily cleanable waste
receptacles must be conveniently located near the handwashing facilities. The
handwashing sinks must be equipped with hot and cold tempered water. If self - closing,
slow- closing, or metered faucets will be used, they must be designed to provide a flow of
water for at least 15 seconds without the need to reactivate the faucet.
7) Two restrooms are shown with a total of three toilets, one urinal, and two handsinks.
This number of fixtures is adequate for an occupancy of 100.
8) The restrooms must meet all the requirements as described in the 1987 Oregon Food
Sanitation Rules for design, construction and operation. Be aware that restroom doors
must self -close and that there must be at least one covered waste receptacle in the
women's restroom.
9) The dishwasher, food preparation sink, ice maker, ice bins, soft drink equipment and any
other piece of equipment utilized to hold food or ice in that is equipped with a drain must
waste indirectly. Where air gaps are required, the distance between the bottom of the
waste pipe and the top of the floor sink or drain must be at least one inch or two waste
pipe diameters whichever is greater.
10) The plans show a washing machine. The rules require that a dryer be installed in
establishments that have washing machines.
11) Any refrigeration unit which does not come equipped with an evaporator pan for its liquid
wastes must have its liquid wastes drain indirectly to a floor drain or floor sink.
12) Floor sinks and floor drains must be located so they are accessible for cleaning and
maintenance.
13) All floor, wall and ceiling surfaces must be smooth, durable, sealed and easily cleanable
and in a light color.
n
Page Three
14) Where walls and ceilings are painted, high gloss paint is recommended. It is also highly
recommended that walls behind cooking and dishwashing equipment and the mop sink be
covered with durable, washable backsplash.
15) If acoustical ceiling tile are utilized and they become soiled and can not be cleaned then
replacement will be required. A washable ceiling surface is recommended for food
preparation and cooking areas.
.16) Self - service salad /condiment areas must have a smooth, nonabsorbent floor covering such
as vinyl, tile or the equivalent extending 30 inches on each side to which the public has
access.
17) The plans submitted show a self - service beverage area. Please be aware that beverage
drinking containers can not be refilled on dispensing units that require the container to
come into contact with the beverage machine. The lip of used beverage containers should
never come in contact with a beverage dispensing unit or an ice dispensing machine.
18) Base coving at least four inches in height will be needed on all wall /floor junctures that
require wet mopping.
19) Any gaps in floors, walls, or ceiling around plumbing or electrical work must be filled in
to prevent rodent and insect access and entrance.
20) Exposed utility lines and pipes can not be installed horizontally on the floor.
21) All lamps over or within food storage, food preparation, and food display facilities and
facilities where utensils and equipment are cleaned and stored shall be shielded, coated or
otherwise shatter resistant.
22) Each refrigeration unit not equipped with an accurate built -in thermometer, must have a
spirit stemmed thermometer located on the top shelf or door.
23) A metal probe thermometer accurate to ±2 °F must be provided to assure attainment and
maintenance of proper internal cooking, holding or refrigeration temperature of
potentially hazardous foods.
24) Each hot holding facility storing potentially hazardous food shall be provided with a
numerically scaled indicating thermometer accurate to ±3 °F, located to measure the air
temperature in the coolest part of the facility and located to be easily readable. Recording
thermometers, accurate to ±3 °F, may be used in lieu of indicating thermometers.
Page Four
25) Where it is not practical to install thermometers on equipment such as bain - maries, steam
tables, steam kettles, heat lamps, cal -rod units, or insulated food transport carriers, then
the product thermometer must be available and used to check internal food temperatures.
26) If perishable foods will be reheated, a method to reheat this food to 165 °F within one
hour must be provided. Steam tables, bain maries and crock pots are not allowed for
rapid reheating or cooking of foods.
27) If perishable food will be cooled then a method to rapidly cool this food must be
provided. Commercial air cooled refrigerators or ice baths are recommended for cooling
foods. When foods are cooled in the refrigerator, they must be cooled in shallow
containers. Liquid foods may not be cooled at a depth of greater than four inches and soft
thick foods may not be cooled at a depth greater than two inches in air cooled
refrigerators. Perishable food must be cooled from 140 °F to 45 °F or less in no more
than four hours.
28) All equipment must be installed so as to be moveable or properly sealed to facilitate
proper cleaning.
29) Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is
not acceptable.
30) To minimize manual contact of foods, please provide and utilize handled scoops and other
appropriate utensils.
31) Food may not be stored under exposed or unprotected sewer lines or water lines, except
where automatic fire protection sprinkler heads may be required by law.
32) All storage of food, food containers, and single service utensils must be on shelves at
least six inches above the floor except where storage is on wheeled platforms or four inch
high sealed bases. Metal pressurized containers need not be elevated.
33) All floor mounted equipment, unless readily movable, must lie sealed to floor, installed
on a concrete or otherwise smooth base at least four inches high, or elevated on legs to
provide at least a six inch clearance between the floor and equipment.
34) Be aware that all food or food items in the facility which are within customer reach and
are not prepackaged, must be protected from customer contamination by a sneeze shield
or other approved means. Please see the NSF pamphlet that is enclosed for information
on sneeze shield requirements.
35) If food delivery is planned then deliveries must be made in approved company vehicles
with approved equipment that will keep products at proper temperatures.
Page Five
36) Outside storage areas or enclosures must be large enough to store the garbage and refuse
containers and must be kept clean. Garbage and refuse containers, dumpsters and
compactor systems located outside must be stored on or above a hard, nonabsorbent
surface such as cement or machine -laid asphalt that is kept clean and maintained in good
repair.
37) Your plans show seating for more than 30 patrons and will need to conform with the
Oregon Clean Air Act designating smoking and nonsmoking areas. For your
convenience, a copy of this Rule is enclosed.
38) A grease trap is shown. A maintenance schedule must be developed and followed to
prevent grease from going down the sanitary sewer.
39) All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
40) This facility and its operation must meet all the Oregon Food Sanitation Rules and
Statutes.
41) All employees must have current Washington County Food Handler's Cards. For
information call 640-3460.
42) A preopening inspection must be conducted by our Department prior to license approval
and operation. Please contact Tim Bunnell at 648 -8722 at least one week prior to
operation to schedule this inspection.
A revision showing a dryer is required for final approval by this Department.
Sincerely,
DEPARTMENT OF HEALTH AND HUMAN SERVICES
Toby H ris, R.S., M.P.H., Supervisor
Environmental Health and Sanitation
TH:lkg
Enc:
cc: Tim Bunnell
Branden Taggart
From: Jami Hendrickson [hp @cni.net]
Sent: Wednesday, October 29, 2008 3:47 PM
To: Branden Taggart
Subject: Permit Change Information
Branden,
The fees should be good, I just need to have you update the a hand sink and delete a floor sink on the plumbing
permit. The sewer permit shows three new 2 inch lines which should be perfect.
PLM2008 00407, 11201 SW 72nd. Ave
1. Plumbing permit needs to be updated. Instead of three 2 inch floor sinks it should be 2.
a. 2 - 2 inch floor sinks
b. 1 - 3 inch floor sink - a replacement
c. hand sink 2 inch drain
Let me know if you have any questions,
Thank you for your help,
Jami Hendrickson
1