Correspondence ,&(49° 9r- ev3 7
/ `,L
WASHINGTON COUNTY
/41TOW OREGON
October 16, 1998
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Tom Spader
Fieiheit and Ho Architects
10940 NE 33' Place #202
Bellevue, WA 98004
RE: Jack in the Box 116.--
13090 SW Pacific Highway
Tigard, OR
Dear Mr. Spader:
The Washington County Department of Health and Human Services has obtained the plans for the
proposed Jack in the -Box restaurant to be located at 13090 SW Pacific Highway in Tigard, Oregon.
This restaurant has been previously licensed as a Kenny Rogers Roasters restaurant. Because it is
being substantially 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 commercial dishwasher. 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. If chemical sanitizers are used, they must meet the requirements of 21 CPR and
be dispensed in proper concentration. An accurate test kit is required to test sanitizer
concentration of the final rinse.
(2) The plans also 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
required to test sanitizer concentration in the third compartment of your sink.
Department of Health & Human Services
155 N First Avenue. MS 5. Hillsboro. OR 97124 -3072
WIC Nutrition Plan: (503) 640 -3555 Administration & Planning: (503) 693 -4402 TN: (503) 648 -8601
Health Services: (503) 648 -8881 Fax: Clinic (503) 693 -4522 / Adnth ilsboban (503) 693-4490 Environmental Health: (503) 648 -8722 .
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(3) The plans show a 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 the shown floor sink.
(4) The plans show a utility mop sink. A mop hanging device is also shown.
(5) A handsink must be designated in each of the food or drink preparation and food or drink
dispensing areas. Two handsinks are shown convenient to all preparation areas.
(6) 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.
(7) The restaurant plans indicate seating for 73. Two restrooms are shown. The men's room is •
shown to have a sink, toilet and urinal and the women's room is shown to have two toilets and
• a sink.
(8) 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.
(9) The icemaker, food preparation sink, dishwasher, soft drink equipment, 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.
(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.
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(12) 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 glo 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. .
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(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) Please be aware that beverage drinking containers can not 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 m ust 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.
(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.
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• (23) Where it is not practical to install thermometers on equipment such as 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 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.
(25) 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.
(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.
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(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.
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(33) 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.
(34) 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.
(35) . A grease trap is shown. A maintenance schedule must be developed and followed to prevent
grease from going down the sanitary sewer.
(36) All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
(37) This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes.
(38) All employees must have current Washington County Food Handler's Cards. For information
call 640 -3460.
(39) 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.
The license fee of $435.00 and license application must be submitted to this office prior to the
preopening inspection. Licenses expire on December 31' of the calendar year. Should you open
between October 1 and December 31' in 1998 the license fee will be reduced by fifty percent.
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
C6ia/
Toby Harris, R.S., M.P.H., Supervisor
Environmental Health and Sanitation
TH:eoc
Enc:
cc: Chad Petersen
City of Tigard