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Correspondence • lfil OW 7- 0O103 WASHINGTON COUNTY OREGO ;. . September 26, 2007 Juan Martinez 12080 SW Summercrest Drive Tigard, OR 97223 RE: Minor Plan Review For Taqueria Restaurant 7 Estrellas Dear Mr. Martinez: The Washington County Department of Health and Human Services Environmental Health Program has received remodel plans for the Taqueria Restaurant 7 Estrellas located at 11945 Pacific Highway, Suite 104 in Tigard, Oregon. 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 Department. 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 effective. A maintenance schedule must be developed and followed to prevent grease from going down the sanitary sewer. Your plans show a utility mopsink 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. Please supply a mop - hanging device so mops and similar floor cleaning equipment can be cleaned and hung between uses. 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 degrees Fahrenheit. It is recommended that refrigeration temperature logs be kept. 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 • www.co.washington.or.us Restaurant Plan Review Letter Page 2 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. You have very limited refrigeration equipment. You will need additional refrigeration that meets the 41 °F requirement to facilitate the menu you have submitted. You may need additional refrigeration equipment to cool and cold hold potentially perishable foods. Should cooling or cold holding become problematic, additional refrigeration will be required. HANDWASHING The number and placement of handsinks must be adequate to serve all foodservice activities including preparation, cooking, dishwashing, serving, bussing, bartending, and restrooms. All handsinks including restroom handsinks 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 handsinks 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 handsinks is restricted to handwashing only. Access to each sink must be kept free for its intended use. Handwashing signage must be posted and is available from our Department upon request. Any adjacent work surfaces or clean utensils must be protected through installation of a splash guard. Provide a splash board between the prep sink and handsink. The plans you have submitted show one (1) handsink in the food service area. Handwashing facilities as shown on the plans are approved. RESTROOMS It is understood that there will be no changes to seating or restrooms. If you increase the seating you will have to get approval from the Washington County LUT Building Department. Restroom(s) must meet all the requirements as described in the Oregon Food Sanitation Rules for design; construction, and operation. Restrooi handsinks 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. Please consult the local Building Department for information on the ratio of toilets, urinals, and handsinks 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 Restaurant Plan Review Letter Page 3 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. The following equipment must be Indirect: prep sink, dishwasher, and steam tables. FOOD STORAGE, DISPLAY, AND SERVING 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 +10C. 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 Restaurant Plan Review Letter Page 4 i " (4) 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 4 hours. The total cooling time may not exceed six (6) hours. 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. 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 (6) 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 An inspection must be conducted by this Department upon completion of the remodeling work. Please contact our office at (503) 846 -8722 to schedule this inspection. Sincerely, a (ri-1 / * ' Alex Giel, RS, Sr. Environmental Health Specialist Environmental Health Program Enclosure: NSF Diagram c: Jay Winchester, LUT Building Services, MS -12 City of Tigard