Loading...
Correspondence eki Ank WASHINGTON ri`e COUNTY, , 114A OREGON 0q March 19, 1998 Thomas Peterson 15602 Arndt Road N.E. Aurora, OR 97002 RE: Plan Review Mobile Food Unit Mocha Delight Drive Thru's Dear Mr. Peterson: The Washington County Department of Health and Human Services has obtained the plans for your proposed mobile unit. All water used on the mobile unit must come from an approved public water system. All liquid wastes from the waste tank must be properly disposed of in the sanitary sewer. The following is understood to be shown on the plans with necessary changes for approval noted: 1) The mobile unit must be roadworthy. The wheels may not be removed from your mobile unit. 2) Only foods prepared on the mobile unit, in a designated licensed commissary, or from an approved source, may be served on the mobile unit. The plans as submitted qualify your mobile unit to be licensed as a Class IV mobile food unit. Class IV mobile units may serve a full menu. 3) The plans show a three sink compartment. These three consecutive compartments must be used for washing, rinsing and sanitizing utensils. These sink compart- ments must be large enough to totally submerse your largest multi -use utensil. Utensils too large for the mobile unit sink compartments must be washed at the commissary. Two drainboards are required. One must be designated for clean utensils and the other for soiled utensils. Department of Heafth & 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 4) A test kit must be available to test the sanitizer used in your three compartment sink and wiping cloth solution. 5) A handsink is shown. The handsink must be equipped with dispensed soap and sanitary towels. 6) Refrigerator units and ice chests on the mobile unit must be equipped with spirit stemmed thermometers. Perishable foods must be kept at 45° F or less at all times including when being transported. 7) A probe thermometer must be available and utilized for the purpose of checking internal temperatures of hot and cold foods. 8) It is recommended that you keep milk steamed for coffee drinks hot between drink preparations. Hot milk should be monitored with your probe thermometer. 9) If hot perishable foods are cooled, a method to rapidly chill these foods must be provided. It is recommended that food be cooled at the commissary in commercial air cooled refrigerators or ice baths. 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 foods must be cooled from 140° F to 45° F or less in no more than four hours. 10) If perishable foods are reheated then a method of rapid reheating must be provided. Perishable foods must be reheated to 165° within one hour. 11) All surfaces must be smooth, sealed, nonabsorbent and easily cleanable. This includes all paneling, linoleum and other material used for floors, walls, ceilings, counters, shelves, drawers, equipment, etc. Surfaces must be durable enough to withstand repeated washing. All walls must be finished in a light color. 12) All openings to compartments where food, water or other beverages might be stored shall be equipped with closures of approved design which effectively exclude dust, dirt, other contaminants and insects and rodents. 13) All cleaning supplies and toxic items must be stored separately from food, paper goods and utensils. 14) All equipment must be easily removable to permit cleaning adjacent to the equipment, unless it is sealed to the mobile unit in such a manner as to exclude spillage, dirt and insect entrance. Page Three 15) All storage of food, drink, utensils, equipment, etc. must be off the floor. 16) Fuel tanks, tools, pumps, etc. must be located so that they are sealed from food service, storage and preparation areas. 17) Any self - service food or condiment must be prepackaged in approved dispensers or behind a sneeze shield. 18) Covered refuse receptacles must be provided at each location where food is served. 19) All liquid wastes must drain into the waste water tank. The waste water retention tank must be a permanently installed tank. The waste water tank calculates to hold 44 gallons of waste water. The potable water tanks calculate to hold 60 gallons of water. Mobile units selling only beverages such as coffee, espresso or soda, where most of the potable water supply is sold as product, must have a waste retention tank that has at least half of the volume of the total potable water supply. The waste tank is adequately sized. 20) The sinks must have a "p" trap. The waste lines must be vented on the waste tank side of the "p" trap. 21) The espresso machine waste line must be air gapped. 22) All plumbing must meet all the requirements of the City of Tigard and the State of Oregon Uniform Plumbing Code. 23) The horizontal distance between sinks should not exceed 30 inches unless each sink is trapped. 24) Eighteen inches of metallic pipe or CPVC approved hot water line is required on the inlet line and outlet line of the water heater. 25) A control valve is needed between the fresh water tank and fixtures. 26) If your mobile unit will operate at a fixed location for more than 2 hours, restroom facilities are required. A letter authorizing employees to use the service station restrooms is required. These restrooms must be available to your employees during all hours of your operation. 27) All employees must wear clean outer garments and conform to a high degree of personal cleanliness, grooming and hygienic practice while engaged in preparing or transporting food and drink or washing and storing utensils and equipment. All Page Four employees must have current Washington County Food handler's cards. Please call 640 -3460 for information. 28) All connections on the vehicle for servicing the mobile unit waste disposal facilities must be of a different size or type than those used for supplying potable water to the mobile food unit. 29) All water used on the mobile unit must come from an approved public supply. The potable water tanks must be constructed of materials that meet the standards for food contact surfaces. 30) The water hose and couplings for filling the potable water tanks must be constructed of materials intended for use in food processing and must be labeled for "potable water use only ", to insure there is no confusion as to its only use. 31) All hot water and steam generating equipment must be equipped with an approved temperature and pressure relief valve constructed and installed in compliance with the Oregon State Plumbing Specialty Code. 32) If there are compressed gas bottles, they must be fastened securely to a wall or stationary object at all times in such a manner as to prevent damage to the valve mechanism. 33) The mobile unit must be clearly marked with the licensee's name or a distinctive identifying symbol. The lettering must be at least two inches in height and of a color contrasting with the background. If a symbol will be used, then it must be at least 12 inches diameter or an equivalent size. An accurate scaled drawing or photograph of the symbol shall be filed with our department. 34) Permanent wiring, plumbing or other service connections are prohibited. A quick disconnect is required to the electrical power source. The mobile unit must be listed and labeled as a complete unit by an approved electrical laboratory or it must have a third party inspection. For more information, please contact Bill Davis with Washington County at 681 -6743. 35) This mobile unit and its operation must meet all the Oregon rules applying to mobile units in the Oregon Revised Statutes, Chapter 624 and the Oregon Administrative Rule, Chapter 333. 36) Prior to operation and license approval you must be inspected. Please schedule this inspection by calling Chad Petersen at 648 -8722. Page Five 37) Your mobile unit is designed so that you or your employees will work within the structure of the mobile unit. You have indicated that the mobile unit will be stationary for more than 30 days. Plans must also be approved by the state building codes agency. Please contact Mr. Jack Abernathy at 503- 378 -3080 for information on obtaining approval from the building codes agency. You must obtain this approval prior to scheduling a pre - opening inspection with our department. If you plan any changes, they must be approved by this office. Sincerely, /A „ (1/ - - Toby Harris, R.S., M.P.H., Supervisor Environmental Health and Sanitation TH:lkg Enc: cc: Chad Petersen Jack Abernathy •