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I ,0 Find a Licensee Search Again Downloads Search Results OFFICE COPN 1 license records found. • ' Cert. No Name Address city State /Nation I Zip BranchlStatusl Expires 69216PE Nelson, Gregory Roy 22282 NE Park Lane Fairview OR, United States 97224 ME Active 12/31/2004 s / Find a Licensee To find a licensee, please enter your search criteria. Last Name ......____..._._._.._ __.... City Rrst State f ;II, • Name *Cet ti 69216 Nation Number �._._.____ .__._....._._....__.._....._... I-.__........____..__.- _.- .._._ ......... ..........____ Lic. Type Branch l 4: ;Submit.QueryM M� i= ear * This certificate number must be five digits. Precede the number with zeros if it does not contain five digits. (i.e. 00123) The Oregon State Board of Examiners for Engineering and Land Surveying (OSBEELS) is required by law to provide access to our records. ... _. According to ORS 192.440, neither the registrant nor the Board has a choice in the matter. However, there is a provision of the law that will allow OSBEELS to place your name in a "non- disclosure" status, but certain conditions must be in evidence. You must submit a written request in which you can demonstrate to the satisfaction of OSBEELS that your personal safety or the personal safety of your family is in danger if the information remains available for public inspection. For- additional details, !- refer to ORS 192.445. If you-fit the conditions described'in the law, OSBEELS will remove your information from public access. http://www.osbeels.org/SearchLicense.asp 9/13/2004 / - • ^ ^^ Search Again | Downloads Find Licensee Search Results � _ . � N~����� �%&"0r�0"�� ����m ° OFFICE °��=~ � oconsa��v,usmvnu� _ �� Zip Branch Expires m��� ����mwm City State/Nation � � c 8 ' / 14615PE _ � woxn's�ou�F. � zzus.nwswns� '�nwvmd OR, unm�o��,97�m�ss Active K�s�ams \ � Find a Licensee To find a lice see, please enter your search criteria. Last Name } �v \ __ —�__-__-___ Hut I s�� l Name | *ccrt . wamnnI __________'____�� Number . uc - Type / _-_________' �� Branch �� A � ; e90# * This cer�Ocatenumber mu�be digits. Precede the number with zeros if it does not contain five digits. (le.DU1 The Oregon State Board of Examiners for Engineering and Land Surveying is required by law to provide access to our records. ! ' mr. However �hereisa provision of According to ORS 192.440, neitke'the neQ/��monor the Board ''""~ ~'�.e''' the ' mut certain conditions • demonstrate to the satisfaction of OSBEELS that your personal safety or youmu�aubmi�awh in which oaninformation lemmnremainsavai\ab|e�npub|ic\nspe��n.Fnraddibona|d�ai|� �hepe�mna|safe�/mfymurtam/|y/smomngu'o the | OSBEELSwiUnemovmyou�i�umnaUon�mm public._ access. ORS 192.445. If you fit the conditions described. m the law, access. • • • ' 9/13/2004 Find a Licensee Search Again I Downloads Search Results OW' 2 license records found. Cert. No Name Address City State /Nation Zip Branch Status Expires 19402PE Quesenberry, Edward 2012 Wembley Park Lake OR, United 97034 ST /CE Active 12/31/2004 Price RD Oswego States Find a Licensee To find a licensee, please enter your search criteria. Last City Name • First I State Name I • Numb er 1 I' Numb i 19402 Nation rte= Lic. f� Type P Branch ;x zSibm01; , SClear„; * This certificate number must be five digits. Precede the number with zeros if it does not contain five digits. (i.e. 00123) The Oregon State Board of Examiners for Engineering and Land Surveying (OSBEELS) is required by law to provide access to our records. • • According to ORS 192.440, neither the registrant nor the Board has a choice in the matter. However, there is a provision of - the law that will allow OSBEELS to place your name in a "non- disclosure" status, but certain conditions must be in evidence. You must submit a written request in which you can demonstrate to the satisfaction of OSBEELS that your personal safety or the personal safety of your family is in danger if the information.remains available for public inspection. For additional details, refer to ORS 192.445. If you fit the conditions described in the law, OSBEELS will remove your information from public access. • • http:// www .osbeels.org/SearchLicense.asp 9/13/2004 JERRY WADE _bridgeport McCormick and Schmicks fire flow - — -- Page J 1 From: "Battaglia, Ric" <battaglia @boora.com> To: "'jwade @ci.tualatin.or.us'" <jwade @ci.tualatin.or.us> Date: 5/3/04 8:56AM Subject: bridgeport McCormick and Schmicks fire flow i confirmed with my admin that you should be getting that fax, it was sent out late friday afternoon. you were right about the website and fire flows, thanks the fire flow for that hydrant that is within 160' -0" of the proposed building pad is as follows; District:Tigard, Flow:2807, Flow @ 20PSI: 11,824, Static pressure:106, Residual pressure:100, Date of last test: 11/16/2001 The more recent test has not been input into the system yet. can you attache this email to the fax when you recieve it at your desk, thanks let me know if there is anything else you need that mightexpediate the issue, such as another face -to -face meeting. Ric Battaglia AIA Associate BOORA Architects 720 SW Washington Suite 800 Portland OR 97205 T 503 -226 -1575 F 503- 241 -7429 I., S PROJECT DATA RECAP Job No: 5089 Job Name: McCormick & Schmick's - Project Manager: Ron Nichelini Tualatin Superintendent: Frank Johnson Address: Bridgeport Village Jobsite Phone: TBD Tualatin, OR Jobsite Fax: TBD 70 ( 'c Lc, ��''�' `3 j2 y�v Construction Period: Start: 10/11/04 Finish: 3/8/05 (estimated) Start: Finish: (actual) Contract Amount: $ 1,507,000.00 Contract Date: SF: 7,975 Type of Work: ® Retail ❑ High Tech ❑ General Site ❑ Repair & Restoration Description: Shell construction, interior restaurant, tenant improvements and site work. Owner: McCormick & Schmick Management Phone: (503) 226 -3440 Group Cell: (971) 219 -4191 Contact: Bill Martindale, Project Manager Fax: (503) 228 -7710 Address: 720 SW Washington, Suite 550 Email: bmartindalemsmg.com Portland, OR 97205 Architect: BOORA Architects Phone: (503) 226 -1575 Contacts: Fax: (503) 241 -7429 Principal - Brian Jackson Email: battaglia(a boora.com Proj. Architect - Richard Battaglia Address: 720 SW Washington St. Portland, OR 97205 Landlord: OPUS Northwest LLC Phone: (503) 207 -5854 (direct) Contact: Bridgeport Village Jobsite Cell: (503) 572 -0755 Address: Mike Nichols, Sr. Project Manager Fax: (503) 916 -8964 17001 SW 72 Avenue Email: mike.nicholsopusnw.com Tigard, OR 97224 • Sam Giannini, General Supt. Phone: (503) 207 -5848 (direct) • Cell: (503) 572 -2084 Fax: (503) 670 -7131 Email: sam.giannini(�opusnw.com Matt Easley, Supt. Phone: (503) 207 -5852 (direct) Cell: (503) 793 -7141 Fax: 503) 670 -7131 Email: matt.easley(a�opusnw.com Dist.: PM, Field, Lori C., Georgene D., Monika F., Randi J., Julie 0., Patty P., Pat S., Shelley S., Frank U. Updated: 10/12/04 9:19 AM Project Data Recap McCormick 8, Schmick's — Tualatin SDD #5089 Page 2 Engineer: HK Electrical Engineers LLC Type of Contact: Greg Kahn Engr: Electrical Address: 220 E. Division Sherwood, OR 97140 Phone: (503) 625 -4443 Fax: (503) 625 -4187 Email: greq(a�hkenq.com Engineer: Equilibrium Engineers LLC Type of Contact: Ed Quesenberry Engr: Structural Address: 16325 Boones Ferry Road, Suite 202 Lake Oswego, OR 97035 Phone: (503) 636 -8388 Fax: (503) 636 -2090 Email: edq(equilibriumllc.com Engineer: MEP Consulting, LLC Type of Contacts: David Keys (mechanical) Engr: Mechanical /Plumbing) Don Parrish (plumbing) Address: 2305 N. Dekum St. Phone: (503) 709 -7516 Portland, OR 97217 Fax: (503) 285 -4425 Email: david.keys(c�mmepcon.com don. parrish(c�mepcon.com Landscape Berger Landscape Architects Phone: (206) 325 -6877 Architect: Fax: Contact: Greg Bower Email: gregb(a�bergerpartnership.co Address: m Seattle, WA Glass Artist: Chuck Franklin Glass Studio Phone: (503) 241 -1959 Contact: Chuck Franklin Fax: (503) 241 -1972 Address: 3150 NW 31 Ave., #3 Email: Portland, OR 97210 Millworker: Manion Company Phone: (503) 274 -906 Contact: Mike Manion Fax: (503) 227 -7620 Address: 2901 NW Front Ave. Email: mm250gt(a�hotmail.com Portland, OR 97070 Restaurant North Star Food Service Equipment Phone: (503) 682 -1301 Equipment: Fax: (503) 682 -0378 Contact: Rick Stone Email: NStarOR(c�aol.com Address: 9130 SW Pioneer Ct., Suite A Wilsonville, OR 97070 Dist.: PM, Field, Lori C., Georgene D., Monika F., Randi J., Julie 0., Patty P., Pat S., Shelley S., Frank U. Updated: 10/12/04 9:19 AM SquirrelMail Page 1 of 1 Current Folder: INBOX Sign Out Compose Addresses Folders Options Search Help SquirrelMail Message List I Delete Previous I Next Forward I Forward as Attachment I Reply I Reply All Subject: FW: McCormick & Schmicks From: "Ron Nichelini" <Nichelini@Deacon.com> Date: Fri, March 25, 2005 7:12 am To: "Frank Johnson" <fjohnson@Deacon.com> Priority: Normal • Options: View Full Header I View Printable Version • From: Joe Martin [ mailto:jmartin @reliablehvac.biz] • Sent: Thursday, March 24, 2005 1:32 PM To: Ron Nichelini Subject: McCormick & Schmicks • Ron, • Attached is a letter with the status of the air balancing. Please let me know if this will work. If not I should be able to get you preliminary air balance reports tomorrow or Monday. Best Regards, Joe Martin (jmartin(d reliablehvac.biz) General Manager Reliable HVAC Inc. 6600 NW Whitney Road, Suite C Vancouver, WA 98665 Cell (360) 907 -3561 Local (360) 693 -7379 Toll Free (877) 804 -8518 Fax (360) 693 -7784 • RELIABLE HVAC Inc. DEMON • BID • NIWNPAIN Download this as a file • Attachments: LTRF Pacific Coast Air Balancing.pdf 32 k [ application/octet- stream j LTRF Pacific Coast Air Balancing.pdf Download http://www.sddor.com:2095/3rdparty/squirrelmailisrc/read body .php?mailbox=INBOX&passed_id=1189... 3/25/2005 r D . DD 0 ► . LIE D vg 32637 NE HAUGEN RD., NEWBERG, OR 97132 Phone: 503 - 537 -0826 Fax: 503 - 537 -0832 LIC # 134375 OR LIC # PACIPCA012JR WA March 24, 2005 Reliable HVAC 6600 NW Whitney Vancouver, WA 98665 RE: McCORMICK & SCH IICKS BALANCING STATUS Mr. Martin, This letter is coming to you at your request for the above - mentioned project. PCAB is currently on the site and performing our final tests. At today's day end PCAB will be will have a field balancing report completed and available for review if necessary. If you have any questions or concerns please feel free to contact our office. Best regards, Denny Whitzel Page l of 1 Jerry Wade From: Mike McKillip Sent: Tuesday, March 29, 2005 5:01 PM To: John Stelzenmueller; Jerry Wade; Dayna Johnson Subject: FW: DEQ Approval of Occupancy for McCormick & Schmicks fyi Original Message From: KIERNAN Jill A [ mailto :KIERNAN.Jill ©deq.state.or.us] Sent: Tuesday, March 29, 2005 2:59 PM To: Mike McKillip Cc: Tom Lindley; Bob Dye; Derek Reed; Jean Paul Wardy ; Jeb Koerner; John Drentlaw ; John King; Loretta Skurdahl; Mike Coenen ; Mike McKillip; Mike Nichols; Nanci Klinger; Paul Trone; Renee France; Robert Davis ; SPENCER Tim ; Teresa Wilson Subject: DEQ Approval of Occupancy for McCormick & Schmicks Attached is DEQ's approval letter for the occupancy of the McCormick & Schmick's Grill at the Bridgeport Village. A signed copy of the letter will be placed in the mail tomorrow. Please feel free to call me if you have any questions. Jill Kiernan, P.E. Senior Project Engineer Site Response Program /DEQ NW Region 503 - 229 -6900 kiernan.jill.a @deq.state.or.us 4/1/2005 Jerry Wade From: Dayna Johnson Sent: Wednesday, March 30, 2005 3:54 PM To: Jerry Wade; Diana Schurman Subject: Diana - M & S Grill Diana - Engineering rec'd DEQ ok to occupy the building yesterday afternoon. Therefore, engineering is ok with TCO. Any questions, let me know. Dayna Johnson, EIT Engineering Associate City of Tualatin 18880 SW Martinazzi Ave Tualatin, OR 97062 503 -691 -3036 • • re on Department of Environmental Quality �j' , , _ ! r?i Northwest Region Portland Office � '!'�'"�.. � .,_ : •.; 2020 SW 4 Avenue, Suite 400 " Theodore Kulorgosii, Governor Portland, OR 97201 -4987 (503) 229 -5263 FAX (503) 229 -6945 TTY (503) 229 -5471 March 29, 2005 • Mike McKillip City Engineer City of Tualatin 18880 SW Martinazzi Avenue • Tualatin, OR 97062 -7092 RE: Former Durham Quarry/Bridgeport Village Development DEQ Occupancy Approval for McCormick & Schmick's Grill Dear Mike: The Oregon Department of Environmental Quality (DEQ) has determined that Opus Northwest has satisfied the methane mitigation requirements for occupancy of the McCormick & Schmick's Grill building at the Bridgeport Village development. DEQ has confirmed that the following methane mitigation measures have been completed for the McCormick & Schmick's Grill building: installation and inspection of a sub -slab venting system and 60 -mil flexible membrane liner (high- density polyethylene), installation and testing of gas sensors/alarms inside non - vented spaces within this building, and pre - occupancy methane monitoring of the sub -slab engineering controls and building interiors. Results of the pre - occupancy methane monitoring indicate that methane gas was not detected in the sub -slab engineering controls or the building interior. Documentation of the methane mitigation system construction, inspections and monitoring is provided in the report, "Construction Completion Report, McCormick & Schmick's Grill, Bridgeport Village Development Site, 17015 SW n Avenue, Tigard, Oregon ", prepared by GeoDesign, Inc., and dated March 18, 2005. A methane monitoring and contingency plan for the building, sub -slab engineering controls, and surrounding monitoring wells will be implemented under DEQ oversight in accordance with the DEQ - approved "Interim Methane Monitoring and Contingency Plan for Buildings, Sub -Slab Engineering Controls, and Wells ", prepared by OFFICE COPY GeoDesign, Inc., and dated October 4, 2004. • • The DEQ Order on Consent issued to Bridgeport Village, L.L.C., and Washington County contains provisions for continued operation, maintenance, monitoring, and contingencies for the methane mitigation measures. Provisions for protection and any future modifications of the engineering controls are documented in the Easement and Declaration of Restrictions recorded for the Bridgeport Village property. CITY E E ED RECEIVED MAR 3 0 2005 BUILDING DEPARTMENT , z Mr. Mike McKillip March 29, 2005 Page 2 • Please feel free to call me at 503- 229 -6900 if you should have any questions regarding DEQ's occupancy approval for the McCormick & Schmick's Grill building at the Bridgeport Village development. Sincerely, Jill Kiernan, P.E. • Senior Project Engineer cc: Bruce Gilles, DEQ Tim Spencer, DEQ Robert Davis, Washington County Loretta Skurdahl, Washington County Teresa Wilson, Washington County John Drentlaw, Opus Northwest Bob Dye, Bridgeport Village Jean Paul Wardy, Center Oak Properties Brad Osmundson, Opus Northwest Rene France, Ball Janik • Nanci Klinger, Davis Wright Tremaine Tom Lindley, Perkins Coie Paul Trone, GeoDesign • Page 1of1 Jerry Wade From: Battaglia, Ric [battaglia@boora.com] Sent: Monday, April 04, 2005 2:53 PM To: Bill Martindale (E- mail); Ron Nichelini (E- mail); Jerry Wade Cc: FILE Subject: Bridge port - McCormick and Schmicks Jerry Wade, Building Inspector City of Tualatin Upon returning from out of town I have learned from the contractor, SD Deacon, that there are several items that would best be discussed directly with you at the building department. The two issues are described below as I understand them hearsay thru the contractor along with a brief explanation. The first issue is one that we had discussed before and I found in my notes. I did bring this up with the owners kitchen and millwork consultants early in the design process, I believe it involves section 1109.21.2 where a portion of the bar needs to be somehow be accessible. I thought this was being taken care of with a portion of the bar along main wall at the north end being a lower 34" high shelf, the area is accessible by the bartender and 60" long. I am not sure but the portion of the main bar top that was to be attached to the main wall was not installed at the time of your walk thru and has not been installed yet. I do want to walk this issue with you though before we have the owners millworker come back to install this. The second issue is that of exiting from the second exit of the Boardroom and thru the Hall to the front entry. I was told that this may have been an issue with the fire marshal because while initially setting up the dining room there were some boxes blocking the door, keep in mind that this was just an initial setting up and unpacking of furniture and dishes which will never happen once the restaurant is open. There will never be anything blocking this door in the future and if there is still a concern perhaps an area could be marked out on the floor to discourage anything being placed there in the future. The area which the egress goes thru is normally open to the public and is not a kitchen by the generally agreed upon definition because absolutely no food is prepared in the Hall. I could not find any record of this arising in my notes. Could I set up a time with you this week; Wednesday, Thursday, or Friday so that I could meet you on site to discuss these issues and resolve them to everyone's satisfaction promptly. Would it be prudent to have John Stelzenmueller meet us out there to discuss these issues as well? thanks Richard Battaglia, AIA, LEED AP Associate boora architects 720 SW Washington, Suite 800 Portland, OR 97205 503 - 226 -1575 www.boora.com This e-mail is intended solely for the addressee and may contain confidential information. Any unauthorized use, dissemination of the information, or copying of this message is prohibited. Electronic information may be altered and cannot be guaranteed. If you are not the intended addressee, please notify the sender immediately and delete this message. 4/5/2005 • •' r . *Ifoelloir .:' • . — -. , ,,,..,, :: I , k ' 4 4 ' '' 4,40400 ' ..: , .„,.„ ...4 .. 'e 1 i ::.,..4--;1;._..-4 ---- 1 i .7 •-.,:-....-..--- . :,,,,,,,,-.,..-.-.'- - , _ . ., . ::- r ..r , ... . , . 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(i.e. 00123) The Oregon State Board of Examiners for Engineering and Land Surveying (OSBEELS) is required by law to provide access to our records. According to ORS 192.440, neither the registrant nor the Board has a choice in the matter. However, there is a provision of the law that will allow OSBEELS to place your name in a "non- disclosure" status, but certain conditions must be in evidence. You must submit a written request in which you can demonstrate to the satisfaction of OSBEELS that your personal safety or the personal safety of your family is in danger if the information remains available for public inspection. For additional details, refer to ORS 192.445. If you fit the conditions described in the law, OSBEELS will remove your information from public access. http:// www .osbeels.org/SearchLicense.asp 1/14/2005 - CCB - License Search - Results Page 1 of 2 7 ,_ �,a/?4 " in/ / �: Othe :, .Sta = ., e . License Search Contact Us Links the . �� �= CCB ,, :_� r , .. 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'c., SEARCH BY: - LICENSE Click HERE for a printer friendly version NUMBER - TELEPHONE LICENSE 93567 NUMBER NUMBER: NAME NAME: ROOF TOPPERS INC OTHER ADDRESS: 5709 NE 88TH ST VANCOUVER WA 98665 SEARCHES: WORK PHONE 5035747248 ENTITY TYPE: Corporation - OCHI NUMBER NUMBER: -OCHI STATUS LICENSE STATUS: Active TELEPHONE CHANGED DATE: NUMBER EXPIRATION LICENSE General - OCHI NAME DATE: 9/1/2006 CATEGORY: Contractor /All Non - Exempt (Has SEARCH DATE FIRST 9/1/1993 EMPLOYER Employees - Must BUILDING CODES LICENSED: STATUS: Have Workers' DIVISION FOR Comp Coverage) PLUMBING & BOND COMPANY: Call CCB - (503) INSURANCE CONTINENTAL ELECTRICAL 378 -4621 COMPANY: WESTERN INS CO CONTRACTORS INSURANCE BOND AMOUNT: $ 15000 AMOUNT: $ 1000000 Website Satisfaction BOND EFFECTIVE 9/1/2006 INSURANCE 5/1/2005 Survey TO: EFFECTIVE TO: VIEW BOND VIEW CLAIMS VIEW INSURANCE INFORMATION HISTORY HISTORY VIEW VIEW ASSOCIATED SPECIALIZED VIEW SIC CODES NAMES TRAINING /C- ASSOCIATED LICENSES VIEW BUILDING CODES DIVISION OTHER CCB LICENSES LICENSE DETAILS [ Home ] [ Up ] Orel� �i5o Send mail to Web Administrator with questions or comments about vFJFiP this web -site '.:- r: d'� Jr YE s . " State of Oregon Liability Statement il ikf http: / /ccbed.ccb.state.or.us/New Web/ asp /new_ search_results.asp ?regno =93567 12/29/2004 CCB - License Search - Results Page 1 of 2 About F ° Other License Search Contact Us the Sta' i .47 Links ,� CCB m ,,.'z What's C onst -. ; C m ��� : 5 Programs Consumers Contractors Laws :, New BO O- 8 License Search - Results SEARCH BY: - LICENSE Click HERE for a printer friendly version NUMBER - TELEPHONE LICENSE 92769 NUMBER: NUMBER - NAME NAME: KRAFT MASONRY INC OTHER ADDRESS: 3657 KASHMIR WAY SE SALEM OR 97301 SEARCHES: WORK PHONE 5033643103 ENTITY TYPE: Corporation - OCHI NUMBER NUMBER: - OCHI LICENSE STATUS: Active STATUS TELEPHONE CHANGED DATE: NUMBER EXPIRATION LICENSE Specialty - OCHI NAME DATE: 8/5/2006 CATEGORY: Contractor /All Non - Exempt (Has DATE FIRST EMPLOYER Employees - Must SEARCH LICENSED: 8/5/1993 STATUS: Have Workers' BUILDING CODES Comp Coverage) DIVISION FOR PLUMBING & TRINITY ELECTRICAL BOND COMPANY: Call CCB - (503) INSURANCE UNIVERSAL INS CONTRACTORS 378 -4621 COMPANY: CO OF KANSAS INC Website Satisfaction BOND AMOUNT: $ 10000 INSURANCE $ 1000000 AMOUNT: Survey BOND EFFECTIVE INSURANCE TO: 8/5/2006 EFFECTIVE TO: 6/18/2005 VIEW BOND VIEW CLAIMS VIEW INSURANCE INFORMATION HISTORY HISTORY _%''f. Z /Gf VIEW VIEW ASSOCIATED SPECIALIZED VIEW SIC CODES p NAMES TRAINING G, /� `- " ASSOCIATED LICENSES VIEW BUILDING CODES DIVISION OTHER CCB LICENSES -o'/ LICENSE DETAILS [Home][Up] dares Send mail to Web Administrator with questions or comments about . • this web -site +' - ' :-.7:.:741",-.: . ,<?Y..:'! :.. G C '- State of Oregon Liability Statement http: / /ccbed.ccb.state.or.us/New Web /asp /new_search results.asp ?regno =92769 12/30/2004 CCB - License Search - Results Page 1 of 2 oF About ' ° License Search Contact Us Other the k� . .-1 �-# }` Links CCB "` . t rt r What's CanS i t o '''''''VW`' Programs Consumers Contractors Laws New Bo- License Search - Results al/V- /le SEARCH BY: • - LICENSE Click HERE for a printer friendly version NUMBER - TELEPHONE LICENSE 118674 NUMBER: NUMBER - NAME NAME: AXIS CONSTRUCTION INC OTHER ADDRESS: PO BOX 13 BRUSH PRAIRIE WA 98606 SEARCHES: WORK PHONE 3607377669 ENTITY TYPE: Corporation - OCHI NUMBER NUMBER: - OCHI LICENSE STATUS: Active STATUS TELEPHONE CHANGED DATE: NUMBER EXPIRATION LICENSE General - OCHI NAME DATE: 2/3/2006 CATEGORY: Contractor /All Non - Exempt (Has SEARCH DATE FIRST 11/14/1996 EMPLOYER Employees - Must BUILDING CODES LICENSED: STATUS: Have Workers' DIVISION FOR Comp Coverage) PLUMBING & BOND COMPANY: Call CCB - (503) INSURANCE CONTINENTAL ELECTRICAL 378 -4621 COMPANY: WESTERN INS CO CONTRACTORS INSURANCE BOND AMOUNT: $ 15000 AMOUNT: $ 1000000 Website Satisfaction BOND EFFECTIVE INSURANCE Survey TO: 1/20/2005 EFFECTIVE TO: 3/31/2005 VIEW BOND VIEW CLAIMS VIEW INSURANCE INFORMATION HISTORY HISTORY Ar. / J VIEW VIEW L ASSOCIATED SPECIALIZED VIEW SIC CODES NAMES TRAINING ASSOCIATED LICENSES VIEW BUILDING CODES DIVISION OTHER CCB LICENSES LICENSE DETAILS [ Home ][Up] Ore 0 id'Wv Send mail to Web Administrator with questions or comments about r - this web -site r , '''...r,..1 ' y S •` '- State of Oregon Liabi State en t / http: / /ccbed.ccb.state.or.us/New Web/asp/new_ search_results.asp ?regno = 118674 12/13/2004 CCB - License Search - Results rage 1 of Z About r , --t , License Search Contact Us Oinks the , ter { sE G 4 � t ,. CCB ' } ,, . .7 i ; t , . .�y^ 1P, : r'' What's ConSt' it4, Programs Consumers Contractors Laws New Bo- Prr- & l e5 1 G License Search - Results SEARCH BY: - LICENSE Click HERE for a printer friendly version NUMBER LICENSE - TELEPHONE NUMBER: 107169 NUMBER - NAME NAME: GLENN KINCAID CONSTRUCTION INC OTHER ADDRESS: 1840 SE 8TH AVENUE CAMAS WA 98607 SEARCHES: WORK PHONE 3608332076 ENTITY TYPE: Corporation - OCHI NUMBER NUMBER: - OCHI LICENSE STATUS: Active STATUS 12/30/2003 TELEPHONE CHANGED DATE: NUMBER EXPIRATION LICENSE General - OCHI NAME DATE: 11/1/2005 CATEGORY: Contractor /All Non- Exempt (Has SEARCH DATE FIRST 6/22/1995 EMPLOYER Employees - Must BUILDING CODES LICENSED: STATUS: Have Workers' DIVISION FOR Comp Coverage) PLUMBING & ' OREGON II CCB - (503) INSURANCE Ca ELECTRICAL BOND COMPANY: 378 -4621 COMPANY: AUTOMOBILE CONTRACTORS INSURANCE CO Website BOND AMOUNT: $ 15000 INSURANCE $ 1000000 Satisfaction AMOUNT: Survey BOND EFFECTIVE 11/1/2005 INSURANCE 12/21/2004 TO: EFFECTIVE TO: VIEW BOND VIEW CLAIMS VIEW INSURANCE INFORMATION HISTORY HISTORY J //f VIEW VIEW !% c , dd ASSOCIATED SPECIALIZED VIEW SIC CODES NAMES TRAINING ASSOCIATED LICENSES VIEW BUILDING CODES DIVISION OTHER CCB LICENSES LICENSE DETAILS Ali [ Home ][Up] Orc, -" Send mail to Web Administrator with questions or comments abou this web -site --. - ;: -4 ' 7 ' 7 ,< < �� ✓ < ° '' State of Oregon Liabili en to t http://ccbed.ccb.state.or.us/New_Web/asp/new_search results.asp?regno=107169 11/3/2004 CCB - License Search - Results Page 1 of 2 t, I.,_ Other About 4t ..% ;4 -4 4'4'4::', ,, , - , 4 -4. � Lic ense Searc Contact Us the Sta e Links CCB °i } > , T - L r Programs Consumers Contractors Laws What's COC1St���� 9 New E3o- *, License Search - Results SEARCH BY: . - LICENSE Click HERE for a printer friendly version NUMBER - TELEPHONE LICENSE 134328 NUMBER: NUMBER - NAME NAME: SD DEACON CORP OF OREGON OTHER ADDRESS: PO BOX 25392 PORTLAND OR 97298 SEARCHES: WORK PHONE 5032978791 ENTITY TYPE: Corporation - OCHI NUMBER NUMBER: - OCHI LICENSE STATUS: Active STATUS TELEPHONE CHANGED DATE: NUMBER EXPIRATION LICENSE General - OCHI NAME DATE: 3/31/2007 CATEGORY: Contractor /All Non- Exempt (Has SEARCH DATE FIRST 3/31/1999 EMPLOYER Employees - Must BUILDING CODES LICENSED: STATUS: Have Workers' DIVISION FOR Comp Coverage) PLUMBING & ZURICH ELECTRICAL Call CCB - (503) INSURANCE AMERICAN CONTRACTORS BOND COMPANY: 378 -4621 COMPANY: INSURANCE ,r f Website COMPANY /" Satisfaction BOND AMOUNT: $ 15000 INSURANCE $1000000 AMOUNT: Survey BOND EFFECTIVE 3/31/2007 INSURANCE 6/1/2005 TO: EFFECTIVE TO: VIEW BOND VIEW CLAIMS VIEW INSURANCE INFORMATION HISTORY HISTORY /j a f VIEW VIEW ASSOCIATED SPECIALIZED VIEW SIC CODES NAMES TRAINING ASSOCIATED LICENSES /.....e_e_7(ee> VIEW BUILDING CODES DIVISION OTHER CCB LICENSES ' LICENSE DETAILS e--0-7- [ Home ] [ Up ] :0re r onit ,R Send mail to Web Administrator with questions or comments about this web -site ` }_ r .�" . �`w' State of Oregon Liability Statement http: / /ccbed.ccb.state.or.us/New Web /asp /new_search_results.asp 10/19/2004 CCB - License Search - Results Page 1 of 2 � About '�'. License Search Contact Us Other the tt, Links CCB (;41 -..,. 7, Corist , p ' - - ::t What's Consumers Contractors Laws New DO -4' License Search - Results SEARCH BY: - LICENSE Click HERE for a printer friendly version NUMBER - TELEPHONE LICENSE 134328 NUMBER: NUMBER - NAME NAME: SD DEACON CORP OF OREGON OTHER ADDRESS: PO BOX 25392 PORTLAND OR 97298 r SEARCHES: WORK PHONE 5032978791 ENTITY TYPE: Corporation - OCHI NUMBER NUMBER: - OCHI LICENSE STATUS: Active STATUS TELEPHONE CHANGED DATE: NUMBER EXPIRATION LICENSE General - OCHI NAME DATE: 3/31/2007 CATEGORY: Contractor /All Non- Exempt (Has SEARCH DATE FIRST 3/31/1999 EMPLOYER Employees - Must BUILDING CODES LICENSED: STATUS: Have Workers' DIVISION FOR Comp Coverage) PLUMBING & ZURICH ELECTRICAL BOND COMPANY: Call CCB - (503) INSURANCE AMERICAN CONTRACTORS 378 -4621 COMPANY: INSURANCE Website COMPANY Satisfaction BOND AMOUNT: $ 15000 INSURANCE $1000000 Survey AMOUNT: BOND EFFECTIVE 3/31/2007 INSURANCE 6/1/2005 TO: EFFECTIVE TO: VIEW BOND VIEW CLAIMS VIEW INSURANCE INFORMATION HISTORY HISTORY `j G f VIEW VIEW ASSOCIATED SPECIALIZED VIEW SIC CODES NAMES TRAINING ASSOCIATED LICENSES VIEW BUILDING CODES DIVISION OTHER CCB LICENSES ` LICENSE DETAILS e-D `T [ Home ][ Up] Oren ' e e Send mail to Web Administrator with questions or comments about _ . this web -site t.r .' 'z" . ' State of Oregon Liability Statement http: / /ccbed.ccb.state.or.us/New Web /asp /new_search results.asp 10/19/2004 ccg 77 75 s iDEACON RENOVATION & INTERIOR DIVISION Lett 1w FRANK JOHNSON .5 - 70 9 _- /3/ y SUPERINTENDENT S.D. DEACON ENTERPRISES, INC. 0720 S.W. BANCROFT ST., PORTLAND, OR 97201 PO BOX 25392, PORTLAND, OR 97298 503/297 -8791 FAX 503/297 -8997 PORTLAND • SEATTLE • SACRAMENTO • ANAHEIM CCB - Find A Licensee - Results Page 1 of 2 Find A Licensee - Results LICENSE 134328 NUMBER: NAME: SD DEACON CORP OF OREGON ADDRESS: PO BOX 25392 PORTLAND OR 97298 WORK . PHONE 5032978791 NUMBER: LICENSE Active ENTITY Corporation STATUS: TYPE: EXPIRATION 3/31/2007 LICENSE General DATE: CATEGORY: Contractor /All Non - Exempt (Has DATE FIRST EMPLOYER Employees - LICENSED: 3/31/1999 STATUS: Must Have Workers' Comp Coverage) ST PAUL ZURICH BOND FIRE & INSURANCE AMERICAN COMPANY: MARINE COMPANY: INSURANCE INS CO COMPANY BOND $15000 INSURANCE $1000000 AMOUNT: AMOUNT: BOND INSURANCE EFFECTIVE 3/31/2007 EFFECTIVE 6/1/2005 TO: TO: Associated Name Information License Number Name Description 134328 STEVEN D DEACON Corporate Officer 134328 BILLY B TOWNSEND Corporate Officer Bond Information License Number: 134328 Company Name: ST PAUL FIRE & MARINE INS CO Bond Number: SR9893 Bond Amount: 15000 Bond Effective Date: 4/5/2002 Cancellation Date: http://ccbed.ccb.state.or.us/new_web/asp/new search_ results_print.asp ?regno = 134328 10/12/2004 CCB - Find A Licensee - Results Page 2 of 2 License.Number: 134328 Company Name: AMERICAN HOME ASSURANCE CO Bond Number: 213911 Bond Amount: 10000 Bond Effective Date: 3/31/1999 Cancellation Date: 4/11/2002 Insurance Information License Insurance Company Policy Policy Effective Effective Number Number Amount From To 420 - ZURICH AMERICAN INSURANCE 134328 GL02979135 1000000 6/16/2001 6/1/2005 COMPANY 245 -DON'T USE! /ZURICH INS CO 134328 GL02979135 1000000 6/1/2000 6/1/2001 MERGED INTO 420 - USE 420 134328 85 - ST PAUL FIRE & MARINE INS CO KK08300652 500000 6/1/1998 6/1/2000 Specialized Training Information Name Description No records returned. DISCLAIMER: Information concerning contractor credentials and specialized training has been obtained by the Construction Contractors Board (CCB) from contractors who want this information noted in their licensing records. The contractor. must also notify the CCB if the credential has expired or terminated. As a result, the CCB does not warrant or guarantee the existence or accuracy of the information about the credentials or specialized training. SIC Codes SIC Code Description 1522 Residential, Other Than Single Family 1541 Industrial Buildings And Warehouses 1542 Nonresidential Buildings Other Than Industrial Buildings And Warehouses For information on the claim history of a contractor, please return to the previous web page and click on 'View Claims History.' http: / /ccbed.ccb.state.or.us /new web / asp/ new_ search_ results_print.asp ?regno = 134328 10/12/2004 I IMIKF_ �,OCHAROMcCormick & Schmicks Restaurant ��" °` Page � From: "Don Parrish" <don.parrish @mepcon.com> c9 /— &D / 4 — To: <mcocharo @ci.tualatin.or.us> Date: 3/31/04 9:25AM A 5ilitA ejjP Subject: McCormick & Schmick's Restaurant ' r Mr. Cocharo: Wanted to introduce myself, I will be involved in the design of the plumbing systems for the new McCormick & Schmick's restaurant that will be going in the new Brigdeport Village development. At this time there are only a couple of items I would like to bring up, one being the grease trap requirements. At this time we are anticipating installing a 1500 gallon in- ground interceptor in the exterior parking /drive area. If there are specific requirements enforced by the City of Tualatin we would appreciate the input. Also the owner has asked me about system development fees that may be associated with this project. Is this an item you can assit me with, or could you point me in the right direction? We are only in the very preliminary design phase at this time, but we would like to see this project go in as smooth as possible and we would welcome any input or suggestions you may have. / I , Thanks for your time. "J Don Parrish / 'lo q /7 C(4 2E261 /� Z I • Principal / � I �1D6�•� Q!"E" MEP Consulting LLC �� • www.mepcon.com F PM 66P6I - 51 ioTaD 4 ,, 3„,,,,,,,, .A.-r I u q1 ??Ail JioJ to /4-1 -r-ri k).? A-106w°' LO ttitAolie 4 0 • 6I — z 6 - i�o� 2 1 �� . k 1 1/ 2- • "L 1 (A-crt-i 6uf fr a --a Search Again I Downloads • Search h Results Find a Licensee OFFICE COPY R 2 license records found. Cert. No Name Address City 1 State /Nation I Zip Branch St atus Expires Quesenberry, Edward 2012 Wembley Park Lake OR, United 97034 STJCE Active 12/31/2004 19402PE Price RD Oswego States Find a Licensee To find a licensee, please enter your search criteria. Last 1 City Name First • State I ._..__.,.__._..______.. Name L_._._ *cert. Number Nation 1- -- t-- _..._..._ .._.. -._._ . _. I._._. uc. :: . Type L .___..._.._ _...___._.---__._._..._.. „_."`' Branch I k Y. Subm t 41" .I '! * This certificate number must be five digits. Precede the number with zeros if it does not contain five digits. (i.e. -00123) The Oregon State Board of Examiners for Engineering and Land Surveying (OSBEELS) is required by law to provide access to our records. • According to ORS 192.440, neither the registrant nor the Board has a choice in the matter. However, there is a provision of the law that will allow OSBEELS to place your name in a "non- disclosure” status, but certain conditions must be in evidence. You must submit a written request in which you can demonstrate to the satisfaction of OSBEELS that your personal safety or the personal safety of your family is in danger if the ibed in the law, OSBEELS will remove additional pupublic details, refer to ORS 192.445. If you fit the conditions described access. • http://www.osbeels.org/SearchLicense.asp 9/13/2004 OFFICE cor1 xt WASHINGTON COUNTY OREGON February 24, 2005 r' O TV ALAnN Richard Battaglia RE CEIVED Boora Architects 2005 720 SW Washington, Suite 800 Portland, OR 97225 FINANCE RE: McCormick & Schmicks 17015 SW 72 Avenue Tualatin, OR 97224 Dear Mr. Battaglia: The Washington County Depaitment of Health and Human Services has obtained the plans for the proposed McCormick & Schmicks to be located at 17015 SW 72 Avenue in Tualatin, Oregon. It is our understanding that community water and community sewer will be utilized at this structure. Your plans have been reviewed and approved providing that the following conditions are met: STRUCTURAL REQUIREMENTS 1. The plans show a three - compartment sink for washing, rinsing and sanitizing utensils. Each compaitlnent of the three - compartment sink unit must be large enough to totally submerse your largest multi -use utensil. The plans show one drainboard on each side of the three - compartment sink. An accurate test kit is required to test sanitizer concentration in the third compartment of your sink. These sinks are not to be used for handwashing. 2. The plans show a commercial high temperature sanitizing type of dishwasher. Machine or water line mounted thermometers must be provided to indicate the water temperature of the wash and rinse cycles. These thermometers must be accurate to +2 °F or +1°C. The dishwasher must be capable of reaching proper wash and rinse temperatures, and must waste indirectly to a floor sink. 3. The plans show a food preparation sink located in the prep 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 curbed floor receptacle. Please supply a mop - hanging device so mops and similar floor cleaning equipment can be cleaned and hung between uses. 5. If you plan to install an automatic chemical dispensing system at your three- compartment sink or mop sink, please contact the local plumbing authority for information on the proper back flow device needed to protect the fresh water supply from chemical backflow. Department of Health & Human Services - Environmental Health Division 155 N First Avenue, MS -5, Hillsboro, OR 97124 -3072 Phone: (503) 846 -8722 • Fax: (503) 846 -4490 • www.co.washington.or.us 6. A handsink must be designated in each of the food or drink preparation and food or drink dispensing areas. Handsinks are shown in the cookline; prep area; bar; pantry; bus station; and scullery (dish room). A barrier partition is required between the handsinks and adjacent sink. The only sink in question is the double compartment sink in the prep area. If one side is used as a handsink, then a barrier is needed. 7. All handwashing sinks including the restroom handsinks must be equipped With dispensed soap and dispensed sanitary towels or approved hand - drying devices. The handwashing sinks must be equipped with hot and cold tempered water. The hot water must be at least 110 °F (43 °C). 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. 8. Be advised your hot water heater must be of sufficient capacity to meet the peak hot water demands of your facility. If hot water availability is found to be problematic, additional hot water generating equipment will be required. 9. The restrooms must meet all the requirements as described in the 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. Please consult the local Building Department for information on the ratio of toilets, urinals and handsinks required for your planned occupancy. 10. Any piece of equipment utilized to hold food or ice in that is equipped with a drain must waste indirectly into a floor sink or floor drain. 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. 11. Refrigeration units that do not come equipped with an evaporator pan for liquid waste evaporation must waste 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. Any areas that are worn or damaged must be repaired. Where walls and ceilings are painted, high gloss paint is recommended. It is also highly recommended that walls behind cooking equipment, dishwashing equipment, and the mop sink be covered with durable, washable backsplash. 14. If acoustical ceiling tiles 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. 15. Self - service areas must have a smooth, nonabsorbent floor covering such as vinyl, tile or the equivalent extending out 30 inches on each side to which the public has access. 16. Base coving at least four inches in height is required on all wall/floor junctures that require wet mopping. 2 • 17. Gaps in floors, walls, or ceiling around plumbing or electrical work must be filled in to prevent rodent and insect access and entrance. Exposed utility lines and pipes can not be installed horizontally on the floor. 18. Lights over food storage, food preparation, utensil washing and food display areas must be shielded, coated or otherwise shatter resistant. 19. Refrigeration units not equipped with an accurate built -in thermometer, must have a thermometer located on the top shelf or door. 20. All equipment must be installed so as to be moveable or properly sealed to facilitate proper cleaning. 21. Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is not acceptable. 22. Floor- mounted equipment, unless readily movable, must be sealed to the 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. 23. 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. 24. Outside garbage 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. 25. The local plumbing authority may require a grease trap or interceptor be installed. If a grease trap or interceptor is required, it must be located and installed so that it is effective. A grease trap or interceptor is shown. A maintenance schedule must be developed and followed to prevent grease from going down the sanitary sewer. 26. All plumbing must meet the requirements of the City of Tualatin and the Oregon Uniform Plumbing Code. OPERATIONAL REQUIREMENTS 1. If you plan to cater foods, please submit your catering plans to this depai tnient. 2. If food delivery is planned then deliveries must be made with approved equipment that will keep products at correct temperatures. We highly recommend a temperature log be kept of foods being transported. 3. 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. 3 4. The plans do not indicate which sink will be designated for food preparation. If the double compartment sink located in the prep area is your designated prep sink, then that sink must drain indirectly to a floor sink. If existing sinks used for other purposes will be used for food preparation, they must have compatible use. Neither handwashing sinks nor mop sinks may be used for food preparation. The third compartment of the three- compartment sink may be utilized for food preparation if it wastes indirectly to a floor sink. 5. A metal probe thermometer accurate to +2 °F or + 1°C must be provided to assure attainment and maintenance of proper internal food temperatures of potentially hazardous foods after cooking foods, during hot holding, cold holding, and during cooling and reheating processes. 6. If potentially hazardous foods 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 uncovered containers. Liquid foods may not be cooled at a depth of greater than four inches and soft thick foods may not be cooled at depth greater than two inches in air - cooled refrigerators. Large portions of meat should be portioned so that each portion weighs no more than 4 pounds. Potentially hazardous foods must be cooled from 140 °F (60 °C) to 70 °F (21 °C) within two hours and from 70 °F (21 °C) to 45 °F (7 °C) or a recommended 41 °F (5 °C) within 4 hours. The total cooling time may not exceed 6 hours. 7. Potentially hazardous foods may not be thawed at room temperature. Food may be thawed by one of the following methods: • Under refrigeration that maintains the food temperature at or below 41 °F (5 °C) or 45 °F (7 °C) or less; • Completely submerged under running water at a temperature of 70 °F (21 °C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow potentially hazardous foods to rise above 45 °F (7 °C), for more than four hours. It is recommended that food not be allowed to thaw to a temperature above 41 °F (5 °C); • In a microwave oven, only if the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven. • As part of the conventional cooking process. 8. Raw meats must be stored separately from other cooked or ready to eat foods in refrigeration units. Raw meats should be stored below ready to eat foods. 9. Information is needed on parasite destruction for ready -to -eat raw, raw - marinated, partially cooked, or marinated - partially cooked fish items. This facility must have equipment that will either freeze the product for: • -20 °C ( -4 °F) or below for 168 hours (7 days) in a freezer; or 4 • -35 °C ( -31 °F) or below for 15 hours in a blast freezer. • or, obtain fish frozen by a supplier, that provides a written agreement or statement stipulating that the fish supplied are frozen to a temperature and for a time specified by the rules. If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the fish may be served or sold in a raw, raw - marinated, or partially cooked ready -to -eat form without freezing. 10. A method must be used to clean and sanitize all food contact surfaces of equipment that is designed for in place cleaning. 11. Potentially hazardous food that has been cooked, cooled and reheated for hot holding must be reheated within two hours to a temperature of at least 165 °F (74 °C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding must be reheated so that all parts of the food reach a temperature of at least 165 °F (74 °C) and allowed to stand covered for 2 minutes. Ready -to -eat food from a commercially processed package must be reheated to at least 140° F (60 °C). 12. Refrigerated ready -to -eat potentially hazardous food that is prepared in the establishment and held for more than 24 hours must be marked with the date of preparation or consumption. This food must be consumed within 7 days if stored at 41 °F (5 °C) or less and within 4 days if stored at 45 °F (7 °C) or less. The date of preparation is included as the first day of the dating system. Food prepared on -site and then frozen must be date marked to indicate how long the food may be kept once the product is thawed. 13. The temperature of potentially hazardous food must be monitored when they are delivered from purveyors. Potentially hazardous cold foods must be received at a temperature of 45 °F (7 °C) or below and hot foods at 140 °F (60 °C) or above, and frozen food must be received in a solid frozen form. 14. It is recommended that you keep milk steamed for coffee drinks hot between drink preparations. Hot milk should be monitored with your probe thermometer in order to maintain temperatures at 140 °F (60 °C) or above. 15. To minimize manual contact of foods, please provide and utilize handled scoops and other appropriate utensils. 16. 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. 17. 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 or cased canned goods may be stored on the floor. 18. This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes. 5 . „ IJ 19. A preopening inspection must be conducted by our Department prior to license approval and operation. Please contact Alex Giel at 503- 846 -4936 at least one week prior to operation to schedule this inspection. 20. All employees must have current Washington County Food Handler's Cards. For information call 503- 846 -3460. The plans you have submitted have been approved subject to stated conditions. If any future changes are necessary, it will be required that those changes be approved by this Department. Sincerely, DEP • ' TMENT OF HEALTH AND HUMAN SERVICES ■ 2 Alex Giel, ' .S., S.E.H.S. Environmental Health and Sanitation AG:eoc Enc: NSF Pamphlet cc: City of Tualatin 6 I SENT BY: S.TH0MPS0N- MCCORMICK & SCHMICK; 503 552 8445; MAR -25 -05 12:57PM; PAGE 2/2 03/22/2005 17:57 FAX 5036847297 City of Tigard 4002 . : BUSINESS TAX RECEIPT . . 1'3 SwN :.:11GARD: OR 97223 • (503). 63.94A171 • 4 ` :.I :. www c1:11pord.or:us ' RECEIPT NO. : 1:06 5 .. �. TYPE OF BUSINESS: RESTAURANT . ... :' EXPIRES : "12/31/2095 BUSINESS NAME MCCORMICK & SCHMICK RESTAURANT CORP.. : ADDRESS: BUSINESS : :. P HONg :` (6Q3) : : x 17015 SW 72ND AVENUE : TIGARD OR 97224 THIS RECEIPT MUST BE POSTED IN A OONSPICUOIIS PLACE AT THE BUSINESS ADDRESS :IS NOT. TRANSFERABLE • If you have any questions about your BusinessTax Receipt or doing business in Tigard, please contact the Business Tax Specialist at (503) 639 -4171 x2487. NOTE: The Tigard Municipal Code 7.24.120(4) has imposed reasonable restrictions on "Door- To-Door" solicitation and canvassing, commercial and noncommercial within the city limits of Tigard. The Tigard Municipal Code 7.52.080(a) restricts the selling of goods or services in any City parks. A Business Tax Receipt does not imply City approval or:endorsement to operate the business or the • location of the business. .. . ' ' e Cti4 k A b MCCORMICK & SCHMICK RESTAURANT CORP. SUITE 550 720 SW WASHINGTON STREET PORTLAND OR 97205 I ' boo ra boora architects, inc. people make buildings 720 SW Washington Suite 800 Portland OR 97205 -3510 T 503.226.1575 F 503. 241. 7429 April 7, 2005 To: John Stelzenmueller, Building Official CITY OF TUALATIN 18880 S.W. Martinazzi Avenue Tualatin, OR 92062 Ph: 503 - 692 -2000 Fax: 503 - 692 -5421 From: Ric Battaglia Re: MCCORMICK & SCHMICK Extension of Temporary Certificate of Occupancy Project No.: 03080 Distribution: Brian Jackson - BOORA Architects, Inc. This is a request for an extension of a Temporary Certificate of Occupancy for the McCormick & Schmick's restaurant located at 17015 SW 72nd Avenue in Tualatin. We request that the extension be granted through April 22, 2005. In the interim, we will make the best possible effort to address the following concerns as required by the Request for Final Occupancy: • Obtain final approval and sign -off by the City Planning Dept. • Submit area /room air balance report and make -up air flow testing. • Submit "as- built" plans and NFPA fire /life safety "certificate" forms for: o underground fire -line o above ground fire sprinkler piping o fire alarm testing • Provide a copy of substantial completion letter from the Architect of Record. • Provide a copy of the closure letter on special inspections. • Provide a copy of the closure letter from the Engineer of Record. • Pass accessibility building inspection, with regard to providing wheelchair access at the bar per code section 1109.21. • Pass final building inspection of facility. While meeting briefly with you this afternoon three of the items previously on the list were approved by you and /or the City Engineering representative, they are; • Engineering Division sign -off • Operations Department sign -off • Submitting of fire hydrant flow testing report /' Ards • ofFICE cny of R EC IE APR 1 1 2005 sulD NG DEPART 0 h: \prof\ 03080 \admin \memos \steizenmueller_m02.doc MEMO _ ; MEMO /MCCORMICK & SCHMICKS, TUALATIN April 7, 2005 Page 2 If you have questions or need additional information, please feel free to contact me. With your approval and signature below, we will proceed. END OF MEMO R /B:mkc Brian Jackson, AIA � 'r° fl o" n Stelzenmueller ' Principal in Charge 08 :uilding Official Registered Architect City of Tualatin State of Oregon IAN C. ,t KSO ® ' ` 0 . PORTLAND, I R,6 (0 • OFFICE COPY CITY OF TUALATIN APR 1 1 2005 BUILDING DEP oiiflN h: \prof \03060 \admin \memos \stelzenmueller_m02.doc M EQUILIBRIUM i;r uF . a O FF I CE pe , ENGINEERS airy Op April 27, 2005 � � 4 r � Mgr o John Stelzenmueller 2 City of Tualatin Building Office 41/4 18880 SW Martinazzi Ave C,' Tualatin, OR 97062 "4,9 7) 4. �T Re: McCormick and Schmick Restaurant 17015 SW 72n Ave. Tualatin Permit No. 04 -3403 Dear John: Based on the special inspection reports issued to date by Carlson Testing, including the Final Summary Letter dated April 22, 2005, as well as on our own site observations, we believe to the best of our knowledge that theabove listed project was built in general conformance with the contract documents. If you have any questions on this matter, please call me. Si ely, 0 4 IT Ed Quesen S.E.. p �. ■ f� Principal c ,\ A N 111 a ' � � '940 L 0 U4}- 221'9q �� QUE.S s IEXPIRES: Z( I4, I 16325 Boones Ferry Road, Suite 202 ❑ Lake Oswego, Oregon 97035 Phone 503.636.8388 ❑ Cell 503.803.8576 ❑ Fax 503.636.2090 ❑ Email edq @equilibriumllc.com Apr 20 05 02:1Gp p.l 4. L ` o II r . / `.,� ' l'�� MEN 4 -20 -05 Mr. Will Harper City of Tualatin Fax 503- 692 -3512. Re: McCormick and Schmidt's Restaurant landscape. Dear Will, . Thank you for the help the other day on the phone in finalizing the planting at the new • landscape at McCormick and Schmidt's. We installed a 2" caliper Magnolia as requested today near the access road. We have also included a copy of our vendor's tree sizing for the 4 Paper Bark maple adjacent to SW Avenue. landscape frond bring us to closure. Please advise if there is anything else to do on the Sincerely, Z: 4 Lee Stevenson. • STEVENSON & ASSOCIATES, INC. LANDSCAPrRS, NATURALLY P 0 Box 1355 • Tualatin, Oregon 97062 • License # 5650 • tel /fax 503 - 692 -6636 - . • - - _ • lirL)(503252V16:2' 1111.1 i'27. cedar 1 lands cam: ie • 4 April 19, 2005 • Stevenson & Associates PO Box 1355 • Tualatin OR g7062 • • VIA FACSIMILE #502-fh2-('' E Subject: McCormick Es. Regarding: Trees Delivered Lee, * As indicated on the invoice the plan :nateciai that w eiw as dered to ivIcort 1, S.ThT.: r, r AS size and type. The Acer griseum were between 3 to 3 r.*! 'cc carps'. Thank you for your order. Rosie Burkoff . • f • e•cl 013i: ao so oe Jdu EQUILIBRIUM E3 • ENGINEERS) CO. OF April 27, 2005 9�C� � � 4 4 T / John Stelzenmueller Mqr 0 2 O City of Tualatin Building Office U /`��G, 2 OOJ� 18880 SW Martinazzi Ave Q ?/A Tualatin, OR 97062 ����J�1 �Nr Re: McCormick and Schmick Restaurant 17015 SW 72 Ave. Tualatin Permit No. 04 -3403 Dear John: Based on the special inspection reports issued to date by Carlson Testing, including the Final Summary Letter dated April 22, 2005, as well as on our own site observations, we believe to the best of our knowledge that theabove listed project was built in general conformance with the contract documents. If you have any questions on this matter, please call me. Si ely, 40 Ed Quesen. S.E.. 01 P 0 Principal G t N `ce jl � I 1 941 , ors'' 011 6 ✓ &Z Y 9 , f, 14,0 QUES EXPIRES: CZ (0I,1 OFFICE COPY 16325 Boones Ferry Road, Suite 202 ® Lake Oswego, Oregon 97035 Phone 503.636.8388 0 Cell 503.803.8576 01 Fax 503.636.2090 0 Email edq @equilibriumllc.com OFFICE COPY ., WASHINGTON COUNTY �� OREGON February 24, 2005 , f TUA bECEIV LATIN Richard Battaglia E D Boora Architects , f. 7 2 O 720 SW Washington, Suite 800 Portland, OR 97225 FINANCE RE: McCormick & Schmicks 17015 SW 72 " Avenue Tualatin, OR 97224 Dear Mr. Battaglia: The Washington County Department of Health and Human Services has obtained the plans for the proposed McCormick & Schmicks to be located at 17015 SW 72 " Avenue in Tualatin, Oregon. It is our understanding that community water and community sewer will be utilized at this structure. Your plans have been reviewed and approved providing that the following conditions are met: STRUCTURAL REQUIREMENTS 1. The plans show a three - compartment sink for washing, rinsing and sanitizing utensils. Each compartment of the three- compartment sink unit must be large enough to totally submerse your largest multi -use utensil. The plans show one drainboard on each side of the three - compartment sink. An accurate test kit is required to test sanitizer concentration in the third compartment of your sink. These sinks are not to be used for handwashing. 2. The plans show a commercial high temperature sanitizing type of dishwasher. Machine or water line mounted thermometers must be provided to indicate the water temperature of the wash and rinse cycles. These thermometers must be accurate to +2 °F or +1°C. The dishwasher must be capable of reaching proper wash and rinse temperatures, and must waste indirectly to a floor sink. 3. The plans show a food preparation sink located in the prep 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 curbed floor receptacle. Please supply a mop - hanging device . so mops and similar floor cleaning equipment can be cleaned and hung between uses. 5. If you plan to install an automatic chemical dispensing system at your three- compartment sink or mop sink, please contact the local plumbing authority for information on the pro 1 )'- flow device needed to protect the fresh water supply from chemical backflow. RE® Department of Health & Human Services - Environmental Health Division OR 1 . — 2.005 155 N First Avenue, MS -5, Hillsboro, OR 97124 -3072 Phone: (503) 846 -8722 • Fax: (503) 846 -4490 • www.co.washington.or.us Et`1 E t ;a BUOND NO' 6. A handsink must be designated in each of the food or drink preparation and food or drink dispensing areas. Handsinks are shown in the cookline; prep area; bar; pantry; bus station; and scullery (dish room). A barrier partition is required between the handsinks and adjacent sink. The only sink in question is the double compartment sink in the prep area. If one side is used as a handsink, then a barrier is needed. 7. All handwashing sinks including the restroom handsinks must be equipped With dispensed soap and dispensed sanitary towels or approved hand - drying devices. The handwashing sinks must be equipped with hot and cold tempered water. The hot water must be at least 110 °F (43 °C). 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. 8. Be advised your hot water heater must be of sufficient capacity to meet the peak hot water demands of your facility. If hot water availability is found to be problematic, additional hot water generating equipment will be required. 9. The'restrooms must meet all the requirements as described in the 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. Please consult the local Building Department for information on the ratio of toilets, urinals and handsinks required for your planned occupancy. • 10. Any piece of equipment utilized to hold food or ice in that is equipped with a drain must waste indirectly into a floor sink or floor drain. 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. 11. Refrigeration units that do not come equipped with an evaporator pan for liquid waste evaporation must waste 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. Any areas that are worn or damaged must be repaired. Where walls and ceilings are painted, high gloss paint is recommended. It is also highly recommended that walls behind cooking equipment, dishwashing equipment, and the mop sink be covered with durable, washable backsplash. 14. If acoustical ceiling tiles 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. 15. Self- service areas must have a smooth, nonabsorbent floor covering such as vinyl, tile or the equivalent extending out 30 inches on each side to which the public has access. 16. Base coving at least four inches in height is required on all wall/floor junctures that require wet mopping. 2 J 17. Gaps in floors, walls, or ceiling around plumbing or electrical work must be filled in to prevent rodent and insect access and entrance. Exposed utility lines and pipes can not be installed horizontally on the floor. 18. Lights over food storage, food preparation, utensil washing and food display areas must be shielded, coated or otherwise shatter resistant. 19. Refrigeration units not equipped with an accurate built -in thermometer, must have a thermometer located on the top shelf or door. 20. All equipment must be installed so as to be moveable or properly sealed to facilitate proper cleaning. 21. Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is not acceptable. 22. Floor- mounted equipment, unless readily movable, must be sealed to the 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. 23. 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. 24. Outside garbage 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. 25. The local plumbing authority may require a grease trap or interceptor be installed. If a grease trap or interceptor is required, it must be located and installed so that it is effective. A grease trap or interceptor is shown. A maintenance schedule must be developed and followed to prevent grease from going down the sanitary sewer. 26. All plumbing must meet the requirements of the City of Tualatin and the Oregon Uniform Plumbing Code. OPERATIONAL REQUIREMENTS 1. If you plan to cater foods, please submit your catering plans to this department. 2. If food delivery is planned then deliveries must be made with approved equipment that will keep products at correct temperatures. We highly recommend a temperature log be kept of foods being transported. 3. 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. 3 • 4. The plans do not indicate which sink will be designated for food preparation. If the double compartment sink located in the prep area is your designated prep sink, then that sink must drain indirectly to a floor sink. If existing sinks used for other purposes will be used for food preparation, they must have compatible use. Neither handwashing sinks nor mop sinks may be used for food preparation. The third compartment of the three- compartment sink may be utilized for food preparation if it wastes indirectly to a floor sink. 5. A metal probe thermometer accurate to +2 °F or + 1°C must be provided to assure attainment and maintenance of proper internal food temperatures of potentially hazardous foods after cooking foods, during hot holding, cold holding, and during cooling and reheating processes. 6. If potentially hazardous foods 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 uncovered containers. Liquid foods may not be cooled at a depth of greater than four inches and soft thick foods may not be cooled at depth greater than two inches in air - cooled refrigerators. Large portions of meat should be portioned so that each portion weighs no more than 4 pounds. Potentially hazardous foods must be cooled from 140 °F (60 °C) to 70 °F (21 °C) within two hours and from 70 °F (21 °C) to 45 °F (7 ° C) or a recommended 41 °F (5 °C) within 4 hours. The total cooling time may not exceed 6 hours. 7. Potentially hazardous foods may not be thawed at room temperature. Food may be thawed by one of the following methods: • Under refrigeration that maintains the food temperature at or below 41 °F (5 °C) or 45 °F (7 °C) or less; • Completely submerged under running water at a temperature of 70 °F (21 °C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow potentially hazardous foods to rise above 45 °F (7 °C), for more than four hours. It is recommended that food not be allowed to thaw to a temperature above 41 °F (5 °C); • In a microwave oven, only if the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven. • As part of the conventional cooking process. 8. Raw meats must be stored separately from other cooked or ready to eat foods in refrigeration units. Raw meats should be stored below ready to eat foods. 9. Information is needed on parasite destruction for ready -to -eat raw, raw - marinated, partially cooked, or marinated - partially cooked fish items. This facility must have equipment that will either freeze the product for: • -20 °C ( -4 °F) or below for 168 hours (7 days) in a freezer; or 4 J • -35 °C ( -31 °F) or below for 15 hours in a blast freezer. • or, obtain fish frozen by a supplier, that provides a written agreement or statement stipulating that the fish supplied are frozen to a temperature and for a time specified by the rules. If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus ( Bluefin tuna, Northern), the fish may be served or sold in a raw, raw - marinated, or partially cooked ready -to -eat form without freezing. 10. A method must be used to clean and sanitize all food contact surfaces of equipment that is designed for in place cleaning. 11. Potentially hazardous food that has been cooked, cooled and reheated for hot holding must be reheated within two hours to a temperature of at least 165 °F (74 °C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding must be reheated so that all parts of the food reach a temperature of at least 165 °F (74 °C) and allowed to stand covered for 2 minutes. Ready -to -eat food from a commercially processed package must be reheated to at least 140° F (60 °C). 12. Refrigerated ready -to -eat potentially hazardous food that is prepared in the establishment and held for more than 24 hours must be marked with the date of preparation or consumption. This food must be consumed within 7 days if stored at 41 °F (5 °C) or less and within 4 days if stored at 45 °F (7 °C) or less. The date of preparation is included as the first day of the dating system. Food prepared on -site and then frozen must be date marked to indicate how long the food may be kept once the product is thawed. 13. The temperature of potentially hazardous food must be monitored when they are delivered from purveyors. Potentially hazardous cold foods must be received at a temperature of 45 °F (7 °C) or below and hot foods at 140 °F (60 °C) or above, and frozen food must be received in a solid frozen form. .14. It is recommended that you keep milk steamed for coffee drinks hot between drink preparations. Hot milk should be monitored with your probe thermometer in order to maintain temperatures at 140 °F (60 °C) or above. 15. To minimize manual contact of foods, please provide and utilize handled scoops and other appropriate utensils. 16. 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. 17. 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 or cased canned goods may be stored on the floor. 18. This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes. 5 J 19. A preopening inspection must be conducted by our Department prior to license approval and operation. Please contact Alex Giel at 503- 846 -4936 at least one week prior to operation to schedule this inspection. 20. All employees must have current Washington County Food Handler's Cards. For information call 503- 846 -3460. • The plans you have submitted have been approved subject to stated conditions. If any future changes are necessary, it will be required that those changes be approved by this Department. • Sincerely, • • DEP • • TMENT OF HEALTH AND HUMAN SERVICES ■ Alex Giel, ' .S., S.E.H.S. Environmental Health and Sanitation AG:eoc Enc: NSF Pamphlet cc: City of Tualatin 6 boora boora architects, inc. people make buildings 720 SW Washington Suite 800 Portland OR 97205 -3510 T 503.226.1575 F 503.241.7429 n.i April 7, 2005 To: John Stelzenmueller, Building Official • CITY OF TUALATIN 18880 S.W. Martinazzi Avenue Tualatin, OR 92062 Ph: 503 - 692 -2000 Fax: 503 - 692 -5421 From: Ric Battaglia Re: MCCORMICK & SCHMICK Extension of Temporary Certificate of Occupancy Project No.: 03080 Distribution: Brian Jackson - BOORA Architects, Inc. This is a request for an extension of a Temporary Certificate of Occupancy for the McCormick & SchThick's restaurant located at 17015 SW 72nd Avenue in Tualatin. We request that the extension be granted through April 22, 2005. In the interim, we will make the best possible effort to address the following concerns as required by the Request for Final Occupancy: • Obtain final approval and sign -off by the City Planning Dept. • Submit area /room air balance report and make -up air flow testing. • Submit "as- built" plans and NFPA fire /life safety "certificate" forms for: o underground fire -line o above ground fire sprinkler piping o fire alarm testing • Provide a copy of substantial completion letter from the Architect of Record. • Provide a copy of the closure letter on special inspections. • Provide a copy of the closure letter from the Engineer of Record. • Pass accessibility building inspection, with regard to providing wheelchair access at the bar per code section 1109.21. • Pass final building inspection of facility. 'i ' l ' While meeting briefly with you this afternoon three of the items previously on the list were approved by you and /or the City Engineering representative, they are; • Engineering Division sign -off • Operations Department sign -off • Submitting of fire hydrant flow testing report OFFICE COPS CITY OF TUALATIN RECEIVED APR 1 1 2005 • BUILDING DEPARTMENT 4/ h: \proj\ 03080 \admin \memos \stelzenmueller_m02.doc MEMO MEMO /MCCORMICK & SCHMICKS, TUALATIN April 7, 2005 Page 2 If you have questions or need additional information, please feel free to contact me. With your approval and signature below, we will proceed. END OF MEMO R /B:mkc _J. a 4, Brian Jackson, A A � �` Y John Stelzen ller' Principal in Charge 3308 Building Official Registered Architect BRIAN C �1 N City of Tualatin State of Oregon _ 4 1,40 411. PORTLANt 0 0F0 fflC E COPY cow OF TUALATIN RECEIVED APR 1 1 2005 BUILDING DEPARTMENT • h: \prof\ 03080 \admin \memos \stelzenmueller_m02.doc 4"