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Report c. ob - c'oo1 Pan ko2 - 6-03- 7, 1 ,,-,,,, 411 4111 WASHINGTON COUNTY OREGON August 29, 2008 Scott Steckley 2207 Portland Road, Suite B Newberg, OR 97132 -1371 RE: PLAN REVIEW - Restaurant FACILITY NUMBER: 34007452 Mrs. Fields Cookies 99r J .5$3"SW Washington Square Road, Suite AS Tigard, OR 97223 Dear Mr. Steckley, The Washington County Department of Health and Human Services Environmental Health Program has received plans for the proposed Mrs. Fields Cookies restaurant to be located at 54 b'7 SW Washington Square Road, Suite A5 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. Your initial application did not include a sample menu. Please submit a sample menu to complete your application. 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 and can be maintained in a sanitary manner. 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 s Fax: (503) 846 -4490 o 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 75 GPH. Your proposed 9 KW capacity water heater is calculated to be sufficient to meet this demand. RESTROOMS The plans show common public restrooms within 500 feet. When public restrooms are not provided within the food facility, but at a distance or elsewhere in the building, you must provide a sign indicating the location. Restrooms must be open and available for use during all restaurant operating hours. A signed Restroom Agreement must be provided prior to license approval for any restroom not under your direct control. The agreement must be renewed annually or whenever a current agreement lapses. Please submit a signed Restroom Agreement to this office prior to requesting a pre - opening inspection. Restrooms must meet all the requirements as described in the Oregon Food Sanitation Rules for design, construction, and operation. There must be at least one covered waste receptacle in the women's restroom. HANDWASHING The plans you have submitted show two (2) 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 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 walk -in freezer, the soda machine, and the ice machine. Your plans specify that the three compartment sink will waste using a direct waste connection. The third compartment of the 3- compartment sink must waste indirectly. Please submit additional information that specifies how this equipment will waste and the location of floor sinks and floor drains. (See section below for preparation sink requirements.) Your menu requires you to have a food preparation sink for washing, cooling, or thawing foods. Please submit revised plans showing the location of a food preparation sink and the location of the floor sink to which it will drain or revised plans showing that the 3 compartment of the utility sink is indirectly plumbed. Food may not be placed into any sink that does not waste indirectly with an approved air gap as described above. The third compai tment 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, mop sinks, 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 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. Restaurant Plan Review Letter -- Washington County NHS Environmental Health Program Page 4 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 If there will be self - service, please contact this office for additional information and requirements. 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 maybe 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 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. • Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 5 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 /foodsanitation ulesweb.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 no patron seating. Your restaurant license fee of $497.00 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. If you open between October 1 and the end of the current calendar year, your license fee will be reduced by 50 %. All licenses expire on December 31 of the calendar year and must be renewed prior to January 1 of the following calendar year. A renewal application and invoice for your facility's license for the next calendar year is enclosed for your convenience. _ • cerely, 77)711/6(-,--- anis McBride, Senior REHS Environmental Health Program c: Gemedi Geleto, EH Specialist, Environmental Health Program Brian Blalock, City of Tigard City of Tigard Attn: Brian Blalock 13125 SW Hall Blvd Tigard, OR 97223