Correspondence , &c/97— 5 o
Al In k WASHINGTON
COUNTY,
OREGON
September 24, 1997
Denny Willsonn
1410 SW Jefferson
Portland, OR 97201
RE: Burger King
13165 SW Pacific Hwy.
Tigard, OR 97223
Dear Mr. Willsonn:
The Washington County Department of Health and Human Services has obtained the plans for
the proposed remodel of the Dairy Queen located at 13165 SW Pacific Highway in Tigard,
Oregon. It is understood that the facility will be a Burger King after remodel.
This restaurant has been previously licensed but is being substantially remodeled and therefore
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 unit to wash, rinse and sanitize utensils in.
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. 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.
2) The plans show a food preparation sink located 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. 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 North First Avenue
Hillsboro, Oregon 97124
WIC Nutrition Plan: (503) 640 -3555 Administration & Planning: (503) 693 -4402 TDD: (503) 648 -8601
Health Services: (503) 648 -8881 FAX: Clinic 693 -4522 / Administration 693-4490 Environmental Health: (503) 648 -8722
Page Two
4) There must be a handsink designated in each of the food or drink preparation and food or
drink dispensing areas. Handsinks are shown convenient to all areas.
5) All handwashing sinks including the restroom handsinks must be equipped with dispensed
soap and dispensed sanitary towels or approved hand drying devices. 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. 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 82. Two restrooms are shown with two toilets,
one urinal, and two handsinks. This number of fixtures is adequate for indicated seating.
7) 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.
8) The food preparation sink, ice maker, ice bins, soft drink equipment, shake machine,
walk -ins, hot water heater, steamer 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.
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
and in a light color. If any areas are worn or damaged, repair is required.
12) Where walls and ceilings are painted, high gloss paint is recommended. It is also highly
recommended that walls behind cooking and dishwashing equipment and the mop sink be
covered with durable, washable backsplash.
13) If acoustical ceiling tile 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.
Page Three
14) The self - service beverage area must have a smooth, nonabsorbent floor covering such as
vinyl, tile or the equivalent extending 30 inches on each side to which the public has
access.
15) 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.
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.
18) Exposed utility lines and pipes can not be installed horizontally on the floor.
19) 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.
20) Each refrigeration unit not equipped with an accurate built -in thermometer, must have a
spirit stemmed thermometer located on the top shelf or door.
21) A metal probe thermometer accurate to ±2 °F must be provided to assure attainment and
maintenance of proper internal cooking, holding or refrigeration temperature of
potentially hazardous foods.
22) 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.
23) 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.
24) If perishable foods will be reheated, a method to reheat this food to 165 °F within one
hour must be provided. Steam tables, bain manes and crock pots are not allowed for
rapid reheating or cooking of foods.
25) 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
Page Four
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.
26) All equipment must be installed so as to be moveable or properly sealed to facilitate
proper cleaning.
27) Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is
not acceptable.
28) To minimize manual contact of foods, please provide and utilize handled scoops and other
appropriate utensils.
29) 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.
30) 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.
31) 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.
32) 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.
33) If food delivery is planned then deliveries must be made in approved company vehicles
with approved equipment that will keep products at proper temperatures.
34) 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 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.
35) 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.
Page Five
36) The local plumbing authority may require a grease interceptor be installed. If a grease
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.
37) All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
38) This facility and its operation must meet all the Oregon Food Sanitation Rules and
Statutes.
•
39) All employees must have current Washington County Food Handler's Cards. For
information call 640 -3460.
40) A preopening inspection must be conducted by our Department prior to license approval
and operation. Please contact Mark Hanson at 648 -8722 at least one week prior to
operation to schedule this inspection.
41) The license fee of $395.00 and license application must be submitted to this office prior to
the preopening inspection.
Verification of indirect waste for the food preparation sink, steamer, and hot water tank are
needed for final approval by this Department.
Sincerely,
DEPARTMENT OF HEALTH AND HUMAN SERVICES
7 70-I n C / -
Cvt/1-c /12f1
Toby Harris, R.S., M.P.H., Supervisor
Environmental Health and Sanitation
TH:lkg
Enc:
cc: Mark Hanson
City of Tigard
' ; 66?S!h Ig6111ff
Pleletiiireeir
25 September 1997
Mr. Robert Poskin, C113® .
Plans Examiner
City of Tigard
13125 SW Hall Blvd.
Tigard, Oregon 97223
Project: Burger King 13165 SW Pacific Hwy - plan check #8 -84C
Subject: Building Plan Review - Response
Dear Mr. Poskin,
This letter is in response to your plan review of the
above project dated 9 September 1997. The following are our
solutions and /or status of the numbered items requiring
resolution for your consideration:
Energy Compliance
1. There is to be no change to the building envelope associated
with this project. The interior lighting is however being
o il-- significantly revised and upgraded so Forms 5a thru 5c are
submitted for your review.
Accessibility a
. The Barrier removal Budget Plan form is submitted for your
review.
Fire jl aand Life Safety .
appropriate panic hardware shall be added to existing door #5
by the Contractor.
The " existing drive-thru canopy was constructed to meet one -
hour construction requirements. With this project all metal
b siding is to be replaced by Portland Cement Stucco over
existing gypsum board sheathing on all exposed sides. The
existing metal roof areas are being replaced with composition
shingles, which as specified meet a Class 'A' rating. No change
is to be made to the built -up roofing area of the canopy.
SUITE *530, THE O[ E SN PIONEER BLDG.
320 SOUTHWEST STARK STREET
PORTLAND, OREGON
(503 228'2855 97204
.; 1 N II 6 61:0611 lig 6 11) p
1
A
25 September 1997 page two
Project: Burger King 13165 SW Pacific Hwy — plan check #8 -84C
Subject: Building Plan Review — Response
i ll-New battery powered emergency lights are indicated on the lighting
plan. The Electrical Contractor shall verify that these fixtures
All existing and and proposed overhangs and porches are constructed
d i-'such comply with this requirement and make revisions if required to
meet compliance.
Existing exit lights shall be examined by the Electrical Contractor
Ott' to determine compliance or lack thereof with these requirements.
Exit lights shall be replaced with new as required to bring them
into compliance with these requirements.
7 r There is to be no perminantly affixed rack storage associated with
o' this project.
Structural
No new perminant equipment supported by the building structure is
yy associated with this project. The existing roof mounted HVAC equip —
( �Fs ment will not be replaced or revised at this time.
0 General contractor will verify the existance or lack thereof of an
attic dividing draft stop when existing ceiling demolition work is
in progress and bring the building into compliance with this re—
ivy
,,quireMent as necessary.
These existing doors do not have flush bolt hardware. It is anticipated
iiit
that any new hardware which may be installed will be in full com—
pliance with these requirements.
All existing and proposed overhangs and porches are constructed so •
�/ that there are no concealed spaces over 60' in length requiring
draft stops.
Please let me know if there is anything further that we can
do to help facilitate the issuance of permits for this project.
ordially yours,
William Blue
cc: Westwind Group
SUITE #530, THE OREGON PI ',NEER BLDG.
320 SOUTHWEST STARK STREET
PORTLAND, OREGON
(5031 228-2855 97204
•
• . 1
co\
„,
,01 ' u
CITY OF TIGARD
September 9, 1997 OREGON
William Blue
320 SW Stark #530
Portland, OR 97204
RE: Burger King Building Plan Review
13165 SW Pacific Hwy
PC #: 8-84c BUP #: 97 -0420
Submittal documents for the above referenced project have been reviewed for
conformance with the applicable 1996 Oregon Specialty Codes and other applicable
codes and standards. The following comments are noted:
Occupancy Clasification: A3 Construction: 5N
Occupant Load: 102
WiERVIC011100140.7 .
1. Section 1312.2.3.2 Oregon Non - Residential Energy Code requires alterations to
the building envelope shall meet the prescriptive requirements of the Code.
Please provide the following forms: Forms 2a, 3a and 5a through 5c.
�: .. � S . . .
. �l..w. v '.�.'�� - • y 9 J _ _ - r:�a -tea __.._.: t v ,.•.,o
1. An amount equal to 25% of the alteration cost shall be budgeted for removal of .
architectural barriers within the site and tenant space [ORS 447.241].
A. Barrier removal is determined in accordance with OSSC, Section 111.3,
ORS 447.241 (4).
B. The barrier removal plan shall.include exterior improvements.
i) Complete and return the enclosed form with your response to the
items in the plan review letter.
1. Door labeled #5 shall be equipped with panic hardware. OSSC, Section 1016.4.
2. Drawing 2 - The canopy for the drive thru shall comply with OSSC, Table 5A,
one hour less than 20 and the roofing shall be Class A.
13125 SW Hall Blvd., Tigard, OR 97223 (503) 639 -4171 TDD (503) 684 -2772
Burger King Building Plan Review
• PC #: 8-84c BUP#: 97-0420
Page #2
3. Provide exit illumination having an intensity of not less than 1 foot - candle at floor
level with an automatic emergency power system, such as an on -site power
generator or storage batteries, to operate the lighting system in the event the
premises wiring system fails [OSSC, Section 1012.1 and 1012.2].
4. When two or more exits are required, internally lighted exits signs shall be
provided [OSSC, Section 1013]. Clearly indicate sign locations on the electrical
floor plan and provide that E sheet in the revised plans.
A. Provide secondary power to one lamp in each fixture [OSSC, Section
1013.4].
B. Exit signs shall incorporate an internally illuminated international symbol
of access [OSSC, Section 1108.4.12.1]. Provide specifications in
accordance with OSSC, Section 1109.15.6 within the revised plans.
5. All rack storage shall be anchored to resist lateral seismic force. Provide a
design for attachment, prepared by an engineer or architect licensed in the State
of Oregon, using the formula set forth in the Oregon Structural Specialty Code
[OSSC, Section 1630.2].
1. The attachment of permanent equipment (HVAC) supported by the building's
structural components shall be designed to resist the total design seismic forces
prescribed in Section 1603.2 of the Structural Specialty Code. •
A. Provide an engineer's design specifying attachment requirements
[OSSC, Section 106.3.2 and OMSC, Section 304.4].
2. A draft stop shall be provided in the attic so that the dimension between the draft
stops does not exceed 60' and/or 3,000 sq. ft. [OSSC, Section 708.3.1.2.2].
EXCEPTION: When the entire building is protected by an approved automatic
sprinkler system the area between drafts stops shall not exceed 9,000 square
feet and the greatest horizontal dimension shall not exceed 100 feet [OSSC,
Section 708.3.1.2.2].
3. When exit doors are used in pairs, manually- operated edge- or surface - mounted
flush bolts are prohibited [OSSC, Section 1004.3].
A. Provide revised plans with specifications for automatic flush bolts in
accordance with OSSC, Section 1004.3.
4. Draft stops shall be installed in all mansards and overhangs.
OSSC, Section 708.3.1.2.2.
•
•
Burger King Building Plan Review
. PC#: 8-84c BUP#: 97-0420
Page #3
Please submit two copies of revised submittal documents and a letter indicating your
response to the above comments for review. Please call me at (503) 639 -4171 if you
have any questions.
Sincerely,
Robert Poskin, CBO
PLANS EXAMINER
•
•
•
•
•