Correspondence ( .9"3"-t 303
'L 9r- - e.2 3 7(v
owy•Alk WASHINGTON COUNTY
OREGON
August 6, 1998
David Super
P 0 Box 4726
Portland, OR 97208
RE: Dotty's #8B
( 6-SW Scholls Ferry Road
O Z `C Tigard OR 97208
Dear Mr Super:
The Washington County Department of Health and Human Services has obtained the plans for the
proposed Dotty's to be located at 12266 SW Scholls Ferry Road 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) 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.
(2) The plans do not indicate which sink will be designated for food preparation. 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 or 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.
(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) 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 preparation 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 TIY: (503) 648 -8601
Health Se:vices: (503) 648 -8881 Fax: Clinic (503) 693 -4522 / Administration (503) 693 -4490 Environmental Health: (503) 648 -8722
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(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 15. One restroom is shown with a toilet and handsink.
When only one restroom is available, the occupancy can not exceed 15. Occupancy is
calculated by adding the number of seats and the maximum number of employees per shift.
(7) 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 salad bar, soft drink equipment, food preparation sink, hot water heater, 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. 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 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.
(13) Self - service areas 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.
i
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(14) Base coving at least four inches in height will be needed on all wall/floor junctures that require
wet mopping.
(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.
(16) Exposed utility lines and pipes can not be installed horizontally on the floor.
(17) 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.
(18) Each refrigeration unit not equipped with an accurate built -in thermometer, must have a spirit
stemmed thermometer located on the top shelf or door.
(19) 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.
(20) 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.
(21) Where it is not practical to install thermometers on equipment such as salad bars or soup pots,
then the product thermometer must be available and used to check internal food temperatures.
(22) 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.
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(26) 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.
(27) All equipment must be installed so as to be moveable or properly sealed to facilitate proper
cleaning.
(28) Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is not
acceptable.
(29) To minimize manual contact of foods, please provide and utilize handled scoops and other
appropriate utensils.
(30) 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.
(31) 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.
(32) 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.
(33) 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.
(34) If food delivery is planned then deliveries must be made in approved company vehicles with
approved equipment that will keep products at proper temperatures.
(35) 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.
(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.
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(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 Chad Petersen at 648 -8722 at least one week prior to operation to
schedule this inspection.
(41) The license fee or $325.00 and a license application must be submitted to this office prior
to the preopening inspection.
Restroom facilities for indicated occupancy are not adequate. This issue must be resolved
before this Department is able to approve your plans.
Sincerely,
DEPARTMENT OF HEALTH AND HUMAN SERVICES
j�
Toby Harris, R.S., M.P.H., Supervisor
Environmental Health and Sanitation
TH:eo
cc: Chad Petersen, Sanitarian
City of Tigard