Correspondence 'x/9'99 -06 35
/3°50 tqtc,c.:61
0
WASHINGTON COUNTY
OREGON
September 30, 1999
J. Guadalupe Sanchez
8610 SW Scoffins Street #43
Tigard, OR 97223
RE: Sanchez Taqueria Plan Review
13056 SW Pacific Highway
Tigard, OR 97223
Dear Mr. Sanchez:
The Washington County Department of Health and Human Services has obtained the plans for the
proposed Sanchez Taqueria to be located at 13056 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:
1) This restaurant has been previously licensed but is being substantially remodeled. 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:
2) 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 required
to test sanitizer concentration in the third compartment of your sink.
3) Any sink used for food preparation (washing, thawing, etc.) must drain indirectly to a floor
sink. If existing sinks used for other purposes will be used for food preparation, they must
have compatible use. Neither handwashing sinks nor mop sinks may be used for food
• preparation. The third compartment of the three- compartment sink may be utilized for food
preparation if it wastes indirectly to a floor sink.
4) 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.
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 main kitchen area and the front service area.
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 TTY: (503) 648 -8601
Health Services: (503) 648 -8881 Fax: Clinic (503) 693 -4522 /Administration (503) 693 -4490 Environmental Health: (503) 648 -8722
t
Page 2
6) A three- compartment sink unit or food preparation sink can not be designated as a
handwashing sink. Handwashing sinks can only be used for handwashing.
7) . All handwashing sinks including the restroom handsinks must be equipped with dispens ,d
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.
'
�r
J 8) Since the plans show a occupancy of not more than 15 persons including employees and
v patrons, you need only a minimum of one toilet fixture and adjacent lavatory.
�d
9) Please consult the local Building Department for information on the ratio of toilets, urinals
and handsinks required for your planned occupancy.
10) 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. .
11) The food preparation sink 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.
12) 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.
13) Floor sinks and floor drains must be located so they are accessible for cleaning and
maintenance.
14) 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.
15) 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.
•
•
Page 3
•
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 food temperatures of potentially hazardous foods after cooking
foods, during hot holding, cold holding, and during cooling and reheating processes.
22) You have very limited refrigeration equipment. You may need additional refrigeration
equipment to cool and cold hold potentially hazardous food. Should cooling or cold holding
• become problematic, additional refrigeration will be required. '
' 23) 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.
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) All equipment must be installed so as to be moveable or properly sealed to facilitate proper
cleaning.
•
26) Storage shelves must be smooth; impervious, and easily cleanable. Unfinished wood is not
acceptable.
27) ' To minimize manual contact of foods, please provide and utilize handled scoops and other
appropriate utensils. '
•
.
Page 4
28) 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.
29) 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.
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 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.
32) 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 grease trap is
shown. A maintenance schedule must be developed and followed to prevent grease from
going down the sanitary sewer.
•
33) All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
34) This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes.
35) All employees must have current Washington County Food Handler's Cards. For information
call 640 -3460.
36) A preopening inspection must be conducted by our Department prior to license approval and
operation. Please contact Glen Kawanishi at 648 -8722 at least one week prior to operation to
schedule this inspection.
The plans you have submitted have been approved. If any future changes are necessary, it will be
required that those changes be approved by this Department.
Sincerely, fr y 4 ttttin . ry �S.
DEPARTMENT OF HEALTH AND HUMAN SERVICES
Mark Hanson, RS, Sanitarian
Environmental Health and Sanitation
MH:eoc
cc: City of Tigard
Glen Kawanishi