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Correspondence P ood11 0 L I 4 011% 1 WASHINGTON COUNTY OREGON February 21, 2008 Tom Maier do Tigard Senior Center 8815 SW O'Mara Street Tigard, OR 97223 RE: PLAN REVIEW FACILITY NUMBER: 34000992 Tigard Senior Center 8815 SW O'Mara Street Tigard, OR 97223 Dear Mr. Maier: The Washington County Department of Health and Human Services Environmental Health Program has received remodel plans for the Tigard Senior Center restaurant located at 8815 SW O'Mara Street in Tigard, Oregon. This restaurant has been previously licensed, but is being substantially remodeled. The restaurant must be updated so it meets all aspects of the current rules. During remodel construction, operation of the facility is not allowed if there is an interruption in power, gas or water supply. All construction activities that create dust or other possible contamination must be done during closed hours or under approved methods of contamination containment. The plans you have submitted have been approved subject to the following conditions. If any future changes are necessary during construction, the changes must be first approved by this office. WATER AND WASTEWATER It is our understanding that community water and community sewer are utilized at this facility. The local plumbing authority may require that 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 sanitary and effective. A maintenance schedule must be developed and followed to prevent grease from going down the sanitary sewer. Your plans show a utility mopwashing sink or curbed floor receptacle. No other fixture may be used for disposal of mopwater. If you plan to install an automatic chemical dispensing system at your mopwashing station, please contact the local plumbing authority for information on the proper back flow device needed to protect your fresh water. Department of Health & Human Services - Environmental Health Program 155 N First Avenue, Suite 160, MS -5, Hillsboro, OR 97124 -3072 Phone: (503) 846 -8722 • Fax: (503) 846 -4490 o www.co.washington.or.us . Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 2 Please supply a mop - hanging device so mops and similar floor cleaning equipment can be cleaned and hung between uses. 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. Preliminary calculations show that your peak hot water demand is 165 gallons per hour. It is recommended that you install a 75,000 BTU or 17,000 KW water heater to meet this demand. REFRIGERATION All refrigeration must be capable of holding foods at 41°F or below. Refrigerators and freezers that do not have integral built -in thermometers must be equipped with a thermometer that is accurate to within 2 °F. It is recommended that refrigeration temperature logs be kept. Refrigeration units that have condensation drain lines must waste indirectly to the sewer through a floor drain, hub drain, or other approved waste water receptacle. HANDWASHING The plans you have submitted show two handwashing sinks in the food service area. Handwashing facilities as shown on the plans are approved. Your plans indicate that equipment item #13 is a handwashing sink, but the equipment schedule indicates that it is a sink with a sprayer unit. Please submit clarification, in writing, detailing what item #13 is. All handwashing sinks, including restroom handwashing sinks, must be equipped with dispensed soap and towels. Common (cloth) towels cannot be used to dry hands. If disposable towels are used, waste receptacles must be conveniently located near the handwashing facilities. All handwashing sinks must be supplied with hot and cold water or tempered water under pressure. Hot water must reach at least 110 °F. Metered faucets must be adjusted to dispense for at least 15 seconds before shutoff. Use of handwashing sinks is restricted to handwashing only. Sprayer units may not be installed at designated handwashing sinks. Access to each sink must be kept free for its intended use. Handwashing signage must be posted and is available from this office upon request. Any adjacent work surfaces or clean utensils must be protected through installation of a splash guard. The number and placement of handwashing sinks must be adequate to serve all food service activities including preparation, cooking, dishwashing, serving, bussing, bartending, and restrooms. RESTROOMS Restrooms must meet all the requirements as described in the Oregon Food Sanitation Rules for design, construction, and operation. Restroom handwashing sinks must have hot and cold or tempered water to at least 110 °F. If self - closing, slow - closing, or metered faucets are to be used, they must be designed to provide a flow of water for at least 15 seconds without reactivation. Restroom doors must self -close if they open onto a food or dining area. There must be at least one covered waste receptacle in the women's restroom. . Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 3 Two restrooms are shown on the plans. Consult the local Building Department for information on the ratio of toilets, urinals, and handwashing sinks required for your planned occupancy. FOOD EQUIPMENT, PLUMBING REQUIREMENTS All plumbing fixtures and installations must meet the requirements of the Oregon Uniform Plumbing Code, including the installation of backflow devices to protect the potable water supply. The facility must also meet any additional requirements imposed by the City of Tigard. Drain lines from any fixture or piece of equipment used to hold food or ice must waste indirectly to a floor sink or floor drain. This typically includes refrigerator condensation lines, ice machines, sinks used for food preparation, soda fountains, dishwashing machines, steam tables, dipper wells, and espresso machines. Where an air gap is required to prevent contamination from sewage backflow, the distance between the bottom of the drain pipe and the rim of the floor sink or floor drain must be at least one inch or two pipe diameters, whichever is greater. Floor drains and floor sinks must remain accessible for cleaning and maintenance. Your plans do not specify how the following equipment will waste: dishwasher ( #24) and food preparation sink. This equipment must waste indirectly. Please submit additional information that specifies how this equipment will waste and the location of floor sinks and floor drains. A food preparation sink not clearly shown. Food may not be placed into any sink that does not waste indirectly with an approved air gap as described above. The third compartment of a three - compartment sink may be utilized for food preparation only if it wastes indirectly. Food may not be placed into sinks of incompatible use such as handwashing sinks, mopwashing sinks, mop basins, or utility sinks. Your menu requires you to have at least one food preparation sink for washing, cooling, or thawing foods. Please submit revised plans that indicate which sink will be used for food preparation and the location of the floor sink to which it will drain. Wall- mounted spray guns must terminate above the rim of the sink or basin they serve. Any hose bib to which hoses will be attached must be equipped with an approved backflow protection device. Chemical dispensing systems connected to water supply lines must have approved backflow protection. FOOD STORAGE, DISPLAY, AND SERVING Customer self - service is not specifically indicated. If there will be self - service, please contact this office for additional information and requirements. Please clarify if the new service area is self - serve. The plans submitted do not specifically show a self - service beverage area. Please clarify how beverages will be served. Please be aware that beverage drinking containers cannot 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. . Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 4 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. 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. Lights over food storage, food preparation, utensil washing, and food display areas must be shielded, coated, or otherwise shatter resistant. 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. 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. Storage shelves must be smooth, impervious, and easily cleanable. - DISHWASHING AND SANITIZING 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 +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. If the dishwasher sanitizes with a boosted high temperature rinse, the final rinse temperature must reach 160 °F or higher at the dish surface. If a chemical sanitizer is used, it 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. You must also have a method in place to clean and sanitize fixed food contact surfaces and equipment. If wet wiping cloths are to be used, they must be kept in a clean rinse solution with an approved sanitizer to prevent bacterial growth. SPECIAL MENU REQUIREMENTS Your menu indicates foods that have a cooling step. A method to rapidly cool these foods must be provided. Commercial air cooled refrigerators, ice baths, or cooling wands are recommended for cooling foods. When foods are cooled in a refrigerator, they must be left uncovered until cool, and kept well - separated to encourage air flow. 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. Large portions of meat should be portioned so that each portion weighs no more than four pounds. Potentially hazardous foods must be cooled from 140 °F to 70 °F within two hours and from 70 °F to 41 °F within an additional four hours. The total cooling time may not exceed six hours. If you plan to cater foods, please submit your catering plans to this office. Since food delivery is planned, deliveries must be made with approved equipment that will keep products at correct temperatures. It is recommended that a temperature log be kept of foods being transported. Restaurant Plan Review Letter Washington County NHS Environmental Health Program Page 5 GENERAL REQUIREMENTS This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes. Please refer to OAR 333- 150, -157, and -158 for details. A complete copy of the rules may be obtained from www. oregon. gov/ dhs/ ph/ foodsafety / docs /foodsanitationrulesweb.pdf. All employees must have current Washington County Food Handler's Cards. For information call (503) 846 -3460. 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. Please submit clarification of the proposed fmishes of the floors, walls, and ceilings in the food service areas. Base coving is required on all wall/floor junctures that require wet mopping. Gaps in floors, doors, walls, or ceilings 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. All equipment must be installed so as to be moveable or properly sealed to facilitate proper cleaning. Floor - mounted equipment, unless readily moveable, 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. 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 asphalt that is kept clean and maintained in good repair. OBTAINING APPROVAL TO OPERATE Upon completion of remodel work a pre - opening-inspection must be conducted by this office. Call (503) 846 -8722 to schedule your pre- opening inspection. Please call at least one week in advance to facilitate scheduling. Sincerely, 'anis McBride, REHS, Sr. Environmental Health Specialist Environmental Health Program Enclosure: NFS Diagram c: Brian Blalock, City of Tigard FOOD SHIELDS_ Displays of unpackaged foods shall be effectively shielded to intercept the direct line between the customer's mouth and the displayed food, and shall be designed to minimize contamination by the customer. Shields shall be transparent. Trim strips, if provided, shall be sized to minimize obstruction of the customer's view. Shields shall be mounted to intercept a direct line between the customer's mouth and the food display area at the customer "use" position. The vertical distance from the average customer's mouth to the floor shall be considered 4 feet 6 inches (1.4 m) to 5 feet ([.5 Special considera- ..tion must be given to the average customer's mouth height In educational institutions and other special installations. Shields shall be fabricated of easy -to- clean, sanitary • materials complying with Items 3.0 and 3.2. Edges of glass or other hazardous materials shall be trimmed - with a smooth protective member and have a safety edge of parent material. For stands or brackets see Item 4.30. TYPICAL BUFFET TABLE • exposed edges of glass shelves or shields shall have a custon{er's average mouth heights on a line safety edge of parent material, or be trimmed with perpendicular to the horizontal edge of the 'stainless steel channels • buffet table J _ E E — o v . ? o in _ in co { \ ‘ i o v ( . t v l . t ' • food shields are to intercept the direct line { . ' food display ' ti between the customer's mouth and the food { area being displayed and to minimize contamina- ' U - lion by the customer f . • TYPICAL CAFETERIA COUNTER • • • customers average mouth heights on a line perpendicular to the horizontal edge of the .-..- . • exposed edges of glass shelves or shields shall have a safety edge of parent material, or be trimmed with \ - _ stainless steal channels ' E + i o .a \\ in �I �; I io \ . food shields are to intercept the direct line food display _____ between the customer's mouth and the food , being displayed and to minimize contamina- tion by the customer FOOD SHIELDS