Correspondence WASHINGTON COUNTY
f °0'
OREGON
February 28, 2003
Stuart & Shirley Tremayne
5100 SW 149 Avenue
Beaverton, OR 97007
RE: Big Town Hero
11571 SW Pacific Highway
Tigard, OR 97223
Dear Applicants:
The Washington County Department of Health and Human Services has obtained the plans for the
proposed Big Town Hero to be located at 11571 SW Pacific Highway in Tigard, Oregon.
It is our understanding that community water and community sewer will be utilized at this structure.
The following is understood to be planned with necessary changes . and conditions for approval
• noted:
STRUCTURAL REQUIREMENTS
1) The plans show a three- compartment sink for washing, rinsing and sanitizing utensils. Each
compartment of the three- compartment sink unit must be large enough to totally submerse your
largest multi-use utensil. The plans show one drainboard on each side of the three- compartment
sink. Two drainboards are required. One drainboard must be designated for soiled utensils and
the other for clean utensils. An accurate test kit is required to test sanitizer concentration in the
third compartment of your sink. These sinks are not to be used for handwashing.
2) The plans show a food preparation sink. Please be aware that this sink can not be utilized for
noncompatible uses such as handwashing or mop washing. This sink is shown wasting
indirectly to a floor sink.
3) During our telephone conversation on 2/25/03, you stated your hot water heater will have a 50
gallon tank, and is 4500w, with 240 v. Your hot water generation system must be sufficient to
meet the peak hot water demands of the establishment. .If hot water supply is problematic,
additional hot water generating equipment will be required.
• 4) The plans show a utility mop sink. 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
155 N First Avenue, MS 5, Hillsboro, OR 97124 -3072
WIC Nutrition Plan: (503) 846 -3555 Administration & Planning: (503) 846 -4402 TIT: (503) 846-8601
Health Services: (503) 846 -8881 Fax: Clinic (503) 846 -4522 /Administration (503) 846 -4490 Environmental Health: (503) 846 -8722
Page 2
5) If you plan to install an -automatic chemical di ensin ystem at your three- compartment sink
or mop sink, please contact the local plumbing authority for information on the proper back
flow device needed to ensure that the fresh water supply is protected from chemical backflow.
6) A handsink must be designated in each of the food or drink preparation and food or drink
dispensing areas. Handsinks are shown in the sandwich assembly and back prep areas.
Barrier partitions will be required between the handsinks and adjacent dishwashing sink and/or
food warmer if clean utensils or food will be exposed to splash from handwashing.
7) All handwashing sinks including the restroom handsinks must be equipped with dispensed soap
and dispensed sanitary towels or approved hand - drying devices. The handwashing sinks must
be equipped with hot and cold tempered water. The hot water must be at least 110 °F. If
self - closing, slow - closing, or metered faucets will be used, they must be designed to provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
8) The restrooms must meet all the requirements as described in the Oregon Food Sanitation Rules
for design, construction and operation. Be aware that restroom doors must self -close and that
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.
9) The vegetable prep sink, fountain soda and ice machine, water heater, and any other piece of
equipment utilized to hold food or ice in that is equipped with a drain must waste indirectly into
a floor sink or floor drain. Where air gaps are required, the distance between the bottom of the
waste pipe and the top of the floor sink or drain must be at least one inch or two waste pipe
diameters, whichever is greater.
•
10) Any refrigeration unit which does not come equipped with an evaporator pan for its liquid
wastes must have its liquid wastes drain indirectly to a floor drain or floor sink.
11) Floor sinks and floor drains must be located so they are accessible for cleaning and
maintenance.
12) 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.
13) If acoustical ceiling tiles are utilized and they become soiled and can not be cleaned, then
replacement will be required. A washable ceiling surface is recommended for food preparation
and cooking areas._
h
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15) 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.
16) Base coving at least four inches in height will be needed on all wall/floor junctures that require
wet mopping.
17) Any gaps in floors, walls, or ceiling 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.
18) All lamps over or within food storage, food preparation, and food display facilities and facilities
where utensils and equipment are cleaned and stored shall be shielded, coated or otherwise
shatter resistant.
•
19) Each refrigeration unit not equipped with an accurate built -in *thermometer, must have a
thermometer located on the top shelf or door.
20) All equipment must be installed so as to be moveable or properly sealed to facilitate proper
cleaning.
21) Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is not
acceptable.
22) All floor mounted equipment, unless readily movable, must be sealed to 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. •
23) Be aware that 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.
24) 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 machine -laid asphalt that is kept clean and maintained in good repair.
25) For your convenience, a copy of Oregon's Smokefree Workplace Law is enclosed.
26) The local plumbing authority may require 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.
27) All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
7 1. 4
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Page 4
OPERATIONAL REQUIREMENTS
28) If you plan to cater foods, please submit your catering plans to this department.
29) If food delivery is planned then deliveries must be made with approved equipment that will keep
products at correct temperatures. We highly recommend a temperature log be kept of foods
being transported.
30) You have very limited refrigeration equipment. 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.
31) Common (cloth) towels cannot be used to dry hands. If disposable towels are used, easily
cleanable waste receptacles must be conveniently located near the handwashing facilities.
32) 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.
33) A metal probe thermometer accurate to +2 °F must be provided to assure attainment and
maintenance of proper internal food temperatures of potentially hazardous foods after cooking
foods, during hot holding, cold holding, and during cooling and reheating processes.
34) If potentially hazardous foods will be cooled, then a method to rapidly cool this food must be
provided. Commercial air cooled refrigerators or ice baths are recommended for cooling foods.
When foods are cooled in the refrigerator, they must be cooled in uncovered containers. Liquid
foods may not be cooled at a depth of greater than four inches and soft thick foods may not be
cooled at depth greater than two inches in air- cooled refrigerators. Large portions of meat
should be portioned so that each portion weighs no more than 4 pounds. Potentially hazardous
foods must be cooled from 140 °F (60 °C) to 70 °F (21 °C) within two hours and from 70 °F
(21 °C) to 45 °F (7 °C) or a recommended 41 °F (5 °C) within 4 hours. The total cooling time
may not exceed 6 hours.
35) Potentially hazardous foods may not be thawed at room temperature. Food may be thawed by
one of the following methods:
• Under refrigeration that maintains the food temperature at 41 °F (5 °C) or 45 °F (7 °C) or less;
• Completely submerged under running water at a temperature of 70 °F (21 °C) or below, with
sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that
does not allow thawed portions of ready -to -eat food to rise above 45 °F (7 °C), or for a period of
time that does not allow raw animal food to be above 45 °F (7 °C) for more than four hours. It is
recommended that food not be allowed to thaw to a temperature above 41 °F (5 °C);
•
Page 5
• In a microwave oven only when the food will be immediately transferred to conventional
cooking facilities as part of a continuous cooling process, or when the entire, uninterrupted
cooking process takes place in the microwave oven only when the food will be immediately
transferred to conventional cooking facilities as part of a continuous cooking process, or when
the entire, uninterrupted cooking process takes place in the microwave oven: or
• As part of the conventional cooking process.
36) A method must be used to clean and sanitize all food contact surfaces of equipment that is
designed for in place cleaning.
37) 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 2 minutes.
Ready -to -eat food from a commercially processed package must be reheated to at least 140° F
(60 °C).
38) Refrigerated ready -to -eat potentially hazardous food that is prepared in the establishment and
held for more than 24 hours must be marked with the date of preparation or consumption. This
food must be consumed within 7 days if stored at 41 °F (5 °C) or less and within 4 days if stored
at 45 °F (7 °C) or less. The date of preparation is included as the first day of the dating system.
Food prepared on -site and then frozen must be date marked to indicate how long the food may
be kept once the product is thawed.
39) The temperature 'of potentially hazardous food must be monitored when they are delivered from
purveyors. Potentially hazardous cold foods must be received at a temperature of 45 °F (7 °C) or
below and hot foods at 140°F (60 °C) or above, and frozen food must be received in a solid
frozen form.
40) To minimize manual contact of foods, please provide and utilize handled scoops and other
appropriate utensils.
41) 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.
42) 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 need not be elevated.
43) This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes.
•
Page 6
44) A preopening inspection must be conducted by our Department prior to license approval and
operation. Please contact me at 503- 846 -4929 at least one week prior to operation to schedule
this inspection.
45) All employees must have current Washington County Food Handler's Cards. For information
call 503- 846 -3460.
The plans you have submitted have been approved subject to stated conditions. If any future
changes are necessary, it will be required that those changes be approved by this Department.
Sincerely,
DEPARTMENT OF HEALTH AND HUMAN SERVICES
JHamilt n ,S
R.S. Sanitarian
o ,
Environmental Health and Sanitation
JH:eoc
Enc: 1
cc: City of Tigard
Julie Hamilton, Sanitarian
Biranoei,
February 24, 2003
Stuart Tremayne CITY OF TIG�
5100 SW 149 Ave.
Beaverton, OR 97007 O REGON
RE: Big Town Hero
11571 SW Pacific Hwy.
Tigard, OR 97223
Permit: BUP2003 -00077
Dear Stuart:
This review was performed under the provisions of the State of Oregon Structural Specialty Code, (OSSC)
1998 edition, State of Oregon Mechanical Specialty Code, (2002 Edition), State of Oregon Plumbing
Specialty Code, (2000 Edition) and the Uniform Fire Code (UFC) as adopted by Tualatin Valley Fire &
Rescue and the City of Tigard.
PROJECT INFORMATION
Address: 11571 SW Pacific Hwy. Floor Area: 1,215 Sq. Ft.
Occupancy: M Occupant Load: ?
Construction Type: ? Firewalls: ?
GENERAL COMMENTS
1. Please provide a complete code analysis for the building. Include the following, type construction,
occupancy groups, occupancy load, sprinklers, fire alarms, required yards, allowable area, etc.
OSSC Section 106.3, 106.3.2, 106.3.3
2. Separate permits for sprinklers and fire alarm modifications are required. These may be issued
under separate permits. Separate reviews may be required. OSSC Section 106.3, 106.3.2, 106.3.3
3. The plans include mechanical, plumbing and electrical. Please submit complete mechanical,
plumbing and electrical permit applications with contractor information. The electrical plan
review is separate from this review. OSSC 106.3, 106.3.2, 106.3.3
4. An unobstructed floor space shall be provided within bathrooms, toilet rooms, bathing facilities
and shower rooms of sufficient size to inscribe a circle with a diameter not less than 60 inches.
Doors in any position may encroach into this space by not more than 12 inches, but shall not
swing into the clear floor space of any fixture. Please revise the drawings to so that both
restrooms will meet the requirements of the code. OSSC Section 1109.10.2
5. The maximum occupant load of 20 shall be posted in a:conspicuous place on an approved sign
near the main exits or exit- access doorway from the room used for dinning purposes. Signage is
attached. OSSC Section 1007.2.6, UFC 2501.16.1
6. Bathrooms, separate water closet compartments, laundry rooms and similar rooms shall be
provided with a vertical duct not less than 100 square inches in area for the first toilet facility, with
an additional 50 square inches of area for each additional facility; or an exhaust fan capable of
discharging not less than 50 cubic feet of air per minute. Ventilation air specified shall be the
mechanical exhaust ventilation rate with no recirculation which is normally supplied by transfer
air. Such mechanically operated exhaust system shall be connected directly to the outside, and the
point of discharge shall be at least 3 feet from any opening which allows air entry into occupied
portions of the building. Please revise the drawings to meet this requirement. OSSC Section
•. 1203.2.5
13125 SW Hall Blvd., Tigard, OR 97223 (503) 639 -4171 TDD (503) 684 -2772
7. Each enclosed portion of Group M Occupancies customarily occupied by human beings, shall be
provided with natural ventilation or mechanically operated ventilation system or combination
thereof The mechanically operated ventilation system shall be capable of supplying occupancy
ventilation air in accordance with Table 12 -A during such time as the building space is occupied.
Please revise the drawings to meet this requirement. OSSC Section 1203.2.1
8. If the velocity of air at the register exceeds 10 feet per second, the register shall be placed more
than 8 feet above the floor directly beneath. Please revise drawings to meet this requirement.
OSSC Section 1203.2.3
9. Lighting alterations are exempt from the performance requirements if the two conditions are met:
(1) Alterations to existing lighting systems do not increase the connected lighting load (2) If less
than 50 percent of the luminaries in the permitted area are replaced.
Please revise the drawings to meet this requirement or provide lighting load calculations. OSSC
Section 1316.2.3
10. The top of grab bars shall be not less than 33 inches and not more than 36 inches above and
parallel to the floor. Grab bars located at the side of the water closet shall be a minimum of 42
inches in length and located not more than 12 inches from the rear wall and extend at least 54
inches from the rear wall. Grab bars located at the back of the water closet shall be a minimum of
36 inches in length and shall extend at least 12 inches beyond the center of the water closet toward
the side wall and at least 24 inches toward the open side of the water closet. Please revise the
drawings to meet this requirement. OSSC Section 1109.10.5.3 •
The submitted plans and documentation does not meet the requirements of the Oregon Specialty Codes.
Please make changes to the plans and resubmit (2) sets for approval.
If you have questions, please contact me at (503) 718 -2448.
Sincerely,
BERT STONE "
PLANS EXAMINER
GARY LAMPELLA
BUILDING OFFICIAL
c. Hap Watkins, Supervising Inspector
Fire Marshal
File
•
•
March 9, 2003
CITY OF TIGARD •
Patrick Stiles OREGON
PO Box 15163
Portland, OR 97214
Re: Big Town Hero
11571 SW Pacific Hwy.
BUP2003 -00077
Occupancy Group: B
Construction Type: VN
Occupant Load: 20
The City of Tigard has performed a plan review of the above referenced project.
, This review was performed under the provisions of the State of Oregon Structural
Specialty Code (OSSC), 1998 edition and the Uniform Fire Code (UFC) as
amended by Tualatin Valley Fire & Rescue. The plans are approved subject to
the following conditions.
1. Doors shall be provided with lever type hardware that does not require
tight grasping, pinching or twisting to operate. OSSC Section 1109.9.8 and
1109.3.2.
2. Fire extinguishers shall be provided in accordance with UFC Standard 10-
1 and shall be located so the travel distance from any point to an
extinguisher does not exceed 75 feet.
3. A copy of the approved plan shall be kept on the site and made available
to the City of Tigard inspectors for inspection purposes.
4. A final inspection and certificate of occupancy is required prior to the
intended use.
Sincerely,
- U
Gary Lampella
Building Official
-_ -- - - c. • — Hap = Watkins,- Inspection - Supervisor - -
File
13125 SW Hall Blvd., Tigard, OR 97223 (503) 639 -4171 TDD (503) 684 -2772