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Correspondence Pm oc7 7 WASHINGTON COUNTY OREGON February 13, 2008 Eric Francoz Traditional Financial, Inc. PO Box 25703 Portland, OR 97298 RE: PLAN REVIEW FACILITY NUMBER: 34007151 Gino's Deli 11945 SW Pacific Highway, #216 Tigard, OR 97223 Dear Mr. Francoz: The Washington County Department of Health and Human Services Environmental Health Program has received plans for the proposed Gino's Deli restaurant to be located at 11945 SW Pacific Highway, #216 in Tigard, Oregon. 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 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. 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 calculation yields a peak water demand of 67 gallons per hour. Based on this calculation, a 40,000 BTU or 9,000 KW waterheater is recommended. Department of Health & Human Services - Environmental Health Program 155 N First Avenue, Suite 160, MS -5, Hillsboro, OR 97124 -3072 Phone: (503) 846 -8722 o Fax: (503) 846 -4490 a www.co.washington.or.us Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 2 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. Your plans show a domestic refrigerator unit. The unit must be up on 6 inch metal legs or 4 inch caster wheels if it is not easily moveable. HANDWASHING The plans you have submitted show one handwashing sink in the food service area. Handwashing facilities as shown on the plans are approved. 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. 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 Facilities providing on- premise consumption must provide public restrooms. The one restroom shown is adequate for the 14 seats shown. If more seats are added, an additional restroom will be required. 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. One restrooms is 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. • R Plan Review Letter -- Washington County HHS Environmental Health Program Page 3 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: Third compartment of the three- compartment sink, soda machine, and ice maker. 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 is not 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. 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 The plans submitted show a self - service beverage area. 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. 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. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 4 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 6 inches above the floor except where storage is on wheeled platforms or 4 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 three- compartment sink for washing, rinsing and sanitizing utensils. Each compartment of the three- compartment sink must be large enough to totally submerse your largest multi -use utensil. Separate areas must be designated for soiled and clean utensils. You must supply a drainboard or shelving to air dry clean utensils. Utensil washing sinks may not be used for handwashing. 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. 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 /does /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 4 inches high, or elevated on legs to provide at least a 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. • Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 5 OBTAINING APPROVAL TO OPERATE Your plans show seating for 14 patrons. Your restaurant license application and license fee have been received. A pre - opening inspection must be conducted by this office prior to license approval and operation. Please contact Janis McBride at (503) 846 -8722 at least one week prior to operation to schedule this inspection. Sincerely, 'anis McBride, REHS, Sr. Environmental Health Specialist Environmental Health Program Enclosure: NSF Diagram c: Brian Blalock, City of Tigard