Correspondence / /4349 56a iOadik__,X744
WASHINGTON COUNTY
OREGON
p cl \JED
June 26, 2002 gut. 1 202
Amanda Oberg Cl l y Ul. 1 iii X1•1
Freiheit and Ho Architects BU1LDt D r "✓
10940 NE 33 Place, Suite 202
Bellevue, WA 98004
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RE: Starbucks Coffee
11636 SW Pacific Highway
Tigard, OR 97223
Dear Ms. Oberg:
The Washington County Department of Health and Human Services has obtained the plans for the
proposed Starbucks Coffee to be located at 11636 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 dishwasher. .The dishwasher is assumed to be a commercial model. 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 +3 °F. The dishwasher must be
capable of reaching proper wash and rinse temperatures, and must waste indirectly into a floor
sink. If chemical sanitizers are used, they must , meet the requirements of 21 CFR and be
dispensed in proper concentration. An accurate test kit is required to test sanitizer concentration
of the final rinse.
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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 must waste indirectly to a
floor sink.
3) 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.
4) If you plan to install an automatic chemical dispensing system at your 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.
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 TTY: (503) 846-8601 •
Health Services: (503) 846 -8881 Fax: Clinic (503) 846 -4522 /Administration (503) 846 -4490 Environmental Health: (503) 846 -8722
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5) A handsink must be designated in each of the food or drink preparation and food or drink
dispensing areas. Handsinks are shown in the back dishwashing and front service areas.
6) 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. 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.
7) Restrooms must meet all the requirements as described in the 1987 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.
8) The dishwasher, food preparation sink, ice maker, espresso machine, hot 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.
9) 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.
10) Floor sinks and floor drains must be located so they are accessible for cleaning and
maintenance.
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11) All floor, wall and ceiling surfaces must be smooth, durable, sealed and easily cleanable. 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.
12) 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.
13) Self - service areas must have a smooth, nonabsorbent floor covering such as vinyl, tile or the
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equivalent extending out 30 inches on each side to which the public has access.
14) Base coving at least four inches in height will be needed on all wall/floor junctures that require
wet mopping.
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15) 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.
16) 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.
17) Each refrigeration unit not equipped with an accurate built -in thermometer, must have a
thermometer located on the top shelf or door.
18) All equipment must be installed so as to be moveable or properly sealed to facilitate proper
cleaning.
19) Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is not
acceptable.
20) 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.
21) 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. Please see the NSF pamphlet that is enclosed for information on sneeze shield
requirements.
22) 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.
23) For your convenience, a copy of Oregon's Smokefree Workplace Law is enclosed.
24) 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. A
maintenance schedule must be developed and followed to prevent grease from going down the
sanitary sewer.
25) All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
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OPERATIONAL REQUIREMENTS
26) If you plan to cater foods, please submit your catering plans to this department.
27) 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.
28) 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.
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29) 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.
30) 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.
31) 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.
32) 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);
• 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
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• As part of the conventional cooking process.
33) Raw meats must be stored separately from other cooked or, ready to eat foods in refrigeration
units. Store all raw meats below ready to eat foods.
34) A method must be used to clean and sanitize all food contact surfaces of equipment that is
designed for in place cleaning.
35) 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.
36) 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.
37) It is recommended that you keep milk steamed for coffee drinks hot between drink preparations.
Hot milk should be monitored with your probe thermometer in order to maintain temperatures at
140° or above.
38) To minimize manual contact of foods, please provide and utilize handled scoops and other
appropriate utensils.
39) 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.
40) 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.
41) This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes.
42) A preopening inspection must be conducted by our Department prior to license approval and
operation. Please contact Julie Hamilton at 503- 846 -4929 at least one week prior to operation to
schedule this inspection.
43) Your plans show seating for 34. A balance of $15.00 for the plan review is due. The license fee
along with the license application must be submitted to this office prior to the preopening
inspection.
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44) All employees must have current Washington County Food Handler's Cards. For information
call 503- 846 -3460.
45) It is understood that this facility will engage in both the sale of food and beverage for immediate
consumption as well as retail food sales. Our Department has jurisdiction over the sale of food
or beverage for immediate consumption and the Oregon Department of Agriculture has
jurisdiction over retail food sales. When a facility engages in both activities, Oregon Law
requires that you be licensed by the agency responsible for the activity which creates your
highest annual gross sales. Please keep accurate records of gross sales from these two activities
for annual review to determine which agency will license you in the future.
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
To4 low
Toby Hams, R.S., M.P.H., Supe •r
Environmental Health and Sanitation
TH:eoc
Enc: 2
cc: Julie Hamilton, Environmental Health Specialist
City of Tigard
Mike Govro, Oregon Department of Agriculture
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