Loading...
Correspondence Ou pkyo oo9NL 4ist WASHINGTON COUNTY „1 ; OREGON August 13, 2008 Brian Carrico C/o Berger /Abam Engineers, Inc. 1111 Main St, Suite 300 Vancouver, WA 98660 RE: PLAN REVIEW - Restaurant FACILITY NUMBER: 34007432 Burgerville 12785 SW Pacific Highway Tigard, OR 97223 Dear Mr. Carrico: The Washington County Department of Health and Human Services Environmental Health Program has received remodel plans for the Burgerville restaurant located at 12785 SW Pacific Highway in Tigard, Oregon. This restaurant has been previously licensed, but is being substantially remodeled and 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 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. 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. 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 -- Washington County HHS Environmental Health Program Page 2 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 220 GPH. To meet this demand, the recommended minimum capacity of the water heater would be either 120,000 BTU or 27,000 KW. RESTROOMS It is understood that there will be no changes to seating or restrooms. Two restrooms are 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 five handwashing sinks 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. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 3 The plans also 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 the 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. 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. 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 or two pipe diameters, whichever is greater. Floor drains and floor sinks must remain accessible for cleaning and maintenance. Your plans indicate an indirect waste connection for the prep sink and dish machine. Your plans specify that the ice machine, soda machines, and soft serve machine will waste using a direct waste connection. A food preparation sink is 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. TEMPERATURE CONTROL 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 Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 4 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. Your menu indicates foods that have a reheating step. A method to rapidly reheat these foods must be provided. 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 two minutes. Ready -to -eat food from a commercially processed package must be reheated to at least 140 °F (60 °C). Refrigerated ready -to -eat potentially hazardous food that is cooked in the facility and held for more than 24 hours must be date - marked. This food must be consumed within seven days. The date of preparation is included as the first day in the date - marking system. Food prepared onsite and then frozen must be date - marked to indicate how long the food may be kept once the product is thawed. This same rule applies to certain ready -to -eat potentially hazardous foods you purchase, such as deli meats and dairy products. These foods must be date - marked once packages have been opened. 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 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 enclosed NSF pamphlet 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. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 5 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 do not show designated facilities for storage of employees' personal items. Please provide designated facilities (such as hooks, cupboards, or lockers) that provide adequate storage for employees' personal items and are away from food service or storage. 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. If floor cleaning will take place using a wet mopping method, base coving is required on all wall/floor junctures and no gaps shall exist larger than 1 /32nd of an inch. If water flush cleaning methods are used, the floors must be provided with drains and be graded to drain, and the wall/floor junctures must be coved and sealed with no gaps. 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 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. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 6 Sincerely, 1[A,,r-tdk vJ di ,11 Janis McBride, Senior REHS Environmental Health Program Enclosure: NSF Diagram c: Gemedi Geleto, EH Specialist, Environmental Health Program Brian Blalock, City of Tigard • G10N c c rs ' 06 Washington County Department of Health & Human Services - 4:e� ' < Environmental Health �a= 155 North First Avenue, Suite 160 • MS 5 • Hillsboro, Oregon 97124 -3072 (503) 846 -8722 Website: www.co.washington.or.us OREGO Buffet or Smorgasbord Shielding The food shield should intercept the direct line between the customer's mouth and the food display. On the average, the vertical distance from the customer's mouth to the floor is 4'6" to 5'. This average must be adjusted for children in educational institutions as well as in special situations, such as accommodating the wheelchair bound. Adult Mouth Mouth Height Height 54" Subject to Adjustment An • j T ray 1 I f Food — I'd 34" Display Area 2 7„ I a Food —►� to Display Area to 36" 29" Adult Self Service Elementary School Self Service End View Side View 411 116. [ ,,,,.. „ .. I I il Double Buffet Service .?,// " . 1 Single Buffet Service ,..4... n _ ........i.e.... .......„. Cafeteria Service • 1 r�i .r7 r�r r/. r1•" iif t/< sus Double Tier Cafeteria