Correspondence '12/11/98 FRI 15:46 FAX 5036934490 WASH CO RIM "1/4 9�_ f� 3 S'5 Ij 002
• 411,11111
WASHINGTON COUNTY
OREGON
December 11, 1998
Tom Crump
5285 SW Meadows Road #275
Lake Oswego, OR 97035
RE: Yummy Bowl
11945 SW Pacific Highway #242
Tigard, OR 97223
•
Dear Mr. Crump:
The Washington County Department of Health and Human Services has obtained the plans for the
proposed remodel of the Dragon Palace Restaurant located at 11945 SW Pacific Highway in Tigard,
Oregon.
You have indicated that this restaurant will be renamed the Yummy Bowl. Because the restaurant is
being remodeled, it must be updated so it meets all aspects of the current rules. It is our understanding
that community water and community sewer will continue to be utilized at this structure. The
following is understood to be planned with necessary changes and conditions for approval noted:
(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. Two drainboards are required. One drainboard must be
designated for soiled utensils and the other for clean utensils. An accurate test kit is requited to
test sanitizer concentration in the third compartment of your sink.
(2) The plans show a two compartment food preparation sink in the kitchen. 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. PIease supply a mop hanging device so mops and similar
floor cleaning equipment can be cleaned and hung between uses.
(4) A handsinic must be designated in each of the food or drink preparation and food or drink
dispensing areas. Handsinks are shown in the service and kitchen areas.
Department of Health & Human Services
155 N First Avenue. MS 5. Hillsboro. OR 971243072
WIC Nutrition hair (503) W-3555 Adntfoist ration & Planypg (503) 693-4402 T1Y: (503) 648-8601
Health Se vlaes: (503) 648 -8881 Fax: Cant (503) 693 -4522 / Admiral/won (503) 693-4490 Environmental Healttc (503) 6488722
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(5) All handwashing sinks including the restroom handsinks must be
equipped with dispensed o t t soap
owels
and dispensed sanitary towels or approved hand cannot be used to �g devices. Common (cloth) twls
dry hands. if disposable towels are used, easily cleanable waste receptacles
must be conveniently located near the handwashing facilities. 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.
(6) The restaurant plans indicate seating for 70. Two restrooms are shown, each with a toilet and
handsink 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 womens
restroom -
(7) The ice maker, soft drink equipment, food preparation sinks, woks, walk-ins, and any other
piece of equipment utilized to hold food or ice in that is equipped with a drain must waste
indirectly. 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.
( 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.
(9) Floor sinks and floor drains must be located so they are accessible for cleaning and
maintenance.
(10) All floor, wall and ceiling surfaces must be smooth, durable, sealed and easily cleanable and in a
light color. 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.
(1 I) 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.
(12) The plans submitted show a self - service beverage area. Please be aware that beverage drinking
containers can not 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.
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(13) Base coving at least four inches in height will be needed on all wall/floor junctures that require
wet mopping.
(14) Any gaps in floors, walls, or ceiling around plumbing or electrical work must be filled in to
prevent rodent and insect access and entrance.
(15) 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) 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.
(19) Each hot holding facility storing potentially hazardous food shall be provided with a
numerically scaled indicating thermometer accurate to ±3°F, located to measure the air
temperature in the coolest part of the facility and located to be easily readable. Recording
thermometers, accurate to ±3°F, may be used in lieu of indicating thermometers.
(20) Where it is not practical to install thermometers on equipment such as steam tables, heat lamps,
cal-rod units, or insulated food transport carriers, then the product thermometer must be
available and used to check internal food temperatures.
(21) If perishable food 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 shallow containers. 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. Perishable food must be
cooled from 140°F to 45°F or less in no more than four hours.
(22) If perishable foods will be reheated, a method to reheat this food to 165°F within one hour
must be provided. Steam tables, bain makes and crock pots are not allowed for rapid reheating
or cooking of foods.
(23) All equipment must be installed so as to be moveable or properly sealed to facilitate proper
cleaning.
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(24) Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is not
acceptable.
(25) To minimize manual contact of foods, please provide and utilise handled scoops and other
appropriate utensils.
(26) 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.
(27) 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.
(28) 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.
(29) 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.
(30) If food delivery is planned then deliveries must be made in approved company vehicles with
approved equipment that will keep products at proper temperatures.
(31) Outside 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 mast 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.
(32) Your plans show seating for more than 30 patrons and will need to conform with the Oregon
• Clean Air Act designating smoking and nonsmoking areas. For your convenience, a copy of
this Rule is enclosed
(33) A grease trap is shown. A maintenance schedule must be developed and followed to prevent
grease from going down the sanitary sewer.
( All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
(35) This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes.
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(36) All employees must have current Washington County Food Handler's Cards. For information
call 640 -3460.
(37) A preopening inspection must be conducted by our Department prior to license approval and
operation. Please contact Chad Petersen at 648 -8722 at least one week prior to operation to
schedule this inspection.
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
Toby Harris, RS., M.P.H., Supervisor
Environmental Health and Sanitation
TH :eoc
Enc:
cc: Chad Petersen, Sanitarian
City of Tigard
•
12111/98 FRI 15:46 FAX 5036934490 WASH CO HHS l 7 (— "'-3 8'5 t iooi
0 WASHINGTON DEPARTMENT OF HEALTH & HUMAN SERVICES_
COUNTY, 155 North First Avenue
OREGON Hillsboro, Oregon 97124 -3072
PHONE FAX
❑ Administration (503) 693 -4402 • (503) 693 -4490
❑ Clinic Services (503) 648-8881 • (503) 693-4522
Environmental Health (503) 648 -8722 • (503) 693 -4490
❑ Mental Health Section (503) 681 -3653 • (503) 693 -4928
❑ Solid Waste & Recycling (503) 648 -8609 • (503) 693 -4490
Date: I ) -- 1 I 9r FAX Number: 60- 3671 Number of Pages:
To: iff4 / c / TI aF" r , c (including this page)
From: E-
Memo:
1 Sender's Program # 41-101 Sender's Ext. # Fax Transmitted s