Loading...
Correspondence • oegu,g C + crto 3/2 • 1. l WASHINGTON COUNTY OREGON March 26, 2002 RECEIVED Carole Moore MAR 2 2002 7141 SW Mapleleaf Court Tigard, OR 97223 Ci i Y (Y. f it it g BUILDING DIVISION RE: Quizno's Subs #2419 11705 SW Pacific Highway, Suite N Tigard, OR 97223 Dear Ms. Moore: The Washington County Department of Health and Human Services has obtained the plans for the proposed Quizno's Subs #2149 to be located at 11705 SW Pacific Highway, Suite N in, 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 located in the front food preparation area. 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) 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 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. 5) A handsink must be designated in each of the food or drink preparation and food or drink dispensing areas. A handsink is shown in the front service area. The revised floor plan submitted on 3/21/02 shows an additional handsink in the rear . dishwashing area. 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 Page 2 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) It is understood that there will be no changes to seating or the restrooms. The 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) Ice machines, ice bins, food preparation sinks, 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. 11) 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. 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 salad/condiment 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. 14) Base coving at least four inches in height will be needed on all wall /floor junctures that require wet mopping. Page 3 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 spirit stemmed 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) You will need to conform with the Oregon's Smokefree Workplace Law. For your convenience, a copy of this Rule 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 Building Department and the Oregon Uniform Plumbing Code. Page 4 OPERATIONAL REQUIREMENTS - 26) During the remodel construction phase, operation of the facility is not allowed if there is a lack of power, gas or water. All construction activities that create dust or other possible contamination of foods must be done during closed hours or under approved methods of contamination containment. 27) If you plan to cater foods, please submit your catering plans to this department. 28) 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. 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) 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. 31) 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. 32) 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. 33) Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: a) Under refrigeration that maintains the food temperature at 41°F (5 °C) or 45 °F (7 °C) or less; b) 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 41 °F (5 °C) or 45 °F (7 °C), or for a period of time that does not allow raw animal food to be above 41°F (5 °C) or 45 °F (7 °C) for more than four hours; Page 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 d) As part of the conventional cooking process. 34) Raw meats must be stored separately from other cooked or ready to eat foods in refrigeration units. Store all raw meats on bottom shelves. 35) Equipment intended for in place cleaning must be cleaned and sanitized with contact of all interior food contact surfaces. 36) Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall 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 shall 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 shall be reheated to at least 140° F (60 °C). 37) 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. 38) 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. 39) 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. 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. 1 • Page 6 43) This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes. 44) A preopening inspection must be conducted by our Department prior to license approval and operation. Please contact Gerhard Matheis at 503- 846 -4937 at least one week prior to operation • to schedule this inspection. 45) Your 'plans show seating for 56. The license fee of $405.00 and license application along with a plan review fee of $435.00 have been submitted to this office. 46) 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, DEPARTME 11 ..,..., OF HEALTH AND HUMAN SERVICES l e aw , RS nvironmental Health and Sanitation GK/eoc Enc: 2 cc: Gerhard Matheis, R.S., Sanitarian City of Tigard Building Department .