Loading...
Correspondence " pW126 (1- 00 WASHINGTON COUNTY OREGON February 23, 2011 Jacob Webster 521 Judy Drive Redondo Beach, California 90277 RE: PLAN REVIEW - Restaurant FACILITY NUMBER: 34008657 Wetzels Pretzels 9585 SW Washington Square Road Suite J03 Tigard, OR 97223 Dear Mr. Webster: The Washington County Department of Health and Human Services Environmental Health Program has received plans for the proposed Wetzels Pretzels restaurant to be located at 9585 SW Washington Square Road Suite J03 in Tigard, Oregon. The plans you 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 will be utilized at this facility. A grease trap or interceptor is shown on your plans. A maintenance schedule must be developed and followed to prevent grease from being disposed of in 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 backflow 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 that 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 facility has a peak demand of approximately 67 GPH. To meet this demand, the recommended minimum capacity of the water heater would be either 37,000 BTU or 8.5 KW per hour. RESTROOMS Seating is not shown. Facilities that do not provide on- premise consumption must provide an employee restroom with a toilet and a handwashing sink. A 7 1 Department of Health & Human Services - Environmental Health Program A tt 155 N First Avenue, Suite 160, MS -5, Hillsboro, OR 97124 -3072 Phone: (503) 846 -8722 o Fax: (503) 846 -4490 o www.co.washington.or.us Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 2 One restroom is shown on the plans. Please consult the local Building Department for information on the ratio of toilets, urinals, and handwashing sinks required for your planned occupancy. Restrooms must meet all the requirements as described in the Oregon Food Sanitation Rules for design, construction, and operation. 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. HANDWASHING The plans you have submitted show one handwashing sink in the food service area. Handwashing facilities as shown on the plans are approved. 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. Use of handwashing sinks is restricted to handwashing only. Access to each sink must be kept free for its intended use. Any adjacent work surfaces or clean utensils must be protected through installation of a splash guard. 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 within a reasonable time. Metered faucets must be adjusted to dispense for at least 15 seconds before shutoff Handwashing signage must be posted. Handwashing signage is available from this office upon request. 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. FOOD EQUIPMENT AND PLUMBING 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 by the City of Tigard. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 3 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, hot water heaters, 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. Floor drains and floor sinks must remain accessible for cleaning and maintenance. Your plans indicate an indirect waste connection for the ice machine and drop in ice /soda dispenser. 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. TEMPERATURE CONTROL Ready -to -eat potentially hazardous foods that will not be used within a day must be date marked with either the preparation date, use -by date, or date the commercial package was open. Date marked food stored at 41°F (5 °C) or colder may be stored for up to 7 days before it must be discarded. 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. FOOD STORAGE, DISPLAY, AND SERVING 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 equipment and 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. GENERAL REQUIREMENTS Your plans show designated facilities for storage of employees' personal items. The facilities shown on the plan are approved. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 4 All floor, wall, and ceiling surfaces must be smooth, durable, sealed, and easily cleanable. Acoustical tiles are indicated for the food service preparation area. Washable ceiling tiles are recommended. If ceiling tiles becomes soiled, and they cannot be cleaned, replacement will be required. 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 mopwashing sink be covered with a durable, washable backsplash. 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 cannot 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. This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes. Please refer to OAR Chapter 333, Divisions 150, 157, 158, and 160 for details. A complete copy of the rules may be obtained from www. oregon.gov/dhs/ph/ foodsafety /docs /foodsanitationrulesweb.pdf. All food service workers who handle food, drink, or utensils must have a current Food Handler Card. For additional information call the Food Handler Information Line at (503) 846 -3460. OBTAINING APPROVAL TO OPERATE Your plans show seating for five patrons or Your plans show no patron seating. Your restaurant license fee of $555.00 and your license application must be received by this office prior to scheduling your pre - opening inspection. After submitting your application and fees you must contact this office at (503) 846 -8722 to schedule a pre- opening inspection prior to license approval and operation. Please call at least one week in advance to facilitate scheduling. Sincerely, Marc Benchimol, Senior REHS Environmental Health Program c: Vince Chavez, Clean Water Services, MS -10 Mark VanDomelen, City of Tigard