Correspondence WASHINGTON COUNTY
OREGON
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May 18, 2000
Ginger Stinchfield
410 Bellevue Way SE #201
Bellevue, WA 98004
RE: Starbucks Coffee
10218 SW Washington Square Road
Tigard, OR 97223
Dear Ms. Stinchfield:
The Washington County Department of Health and Human Services has obtained the plans for the
proposed Starbucks Coffee to be located at 10218 SW Washington Square 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
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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 show a dishwasher. The dishwasher is assumed to be a commercial model.
Machine or water line mounted thermometers must he provided to indicate water temperatures
of the wash and rinse cycles. These thermometers must be accurate to 4-3 °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 CFR and be dispensed in proper concentration.
An accurate test kit is required to test sanitizer concentration of the final rinse.
3) 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 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.
Department of Health & Human Services
155 N First Avenue, MS 5, Hillsboro, OR 97124 -3072
WIC Nutrition Plan: (503) 846 -3555 Administration & Planning: (503) 846 -4402 TTY: (503) 846 -8601
Health Services: (503) 846 -8881 Fax: Clinic (503) 846 -4522 /Administration (503) 846 -4490 Environmental Health: (503) 846 -8722
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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) If you plan to install an automatic chemical dispensing system at your mop sink, please
contact the local plumbing authority for information on the proper back flow device needed to
ensure that the fresh water supply is protected from chemical backflow.
/6) A handsink must be designated in each of the food or drink preparation and food or drink
dispensing areas. Handsinks are shown in the front service area as well as the / dishwashing
station.
A 7) 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.
8) 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 i 5 seconds
without the need to reactivate the faucet. I
9) Your total seating capacity indicated on the plans is 62. 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 dishwasher, food preparation sink, ice bins, Espresso machine, 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.
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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.
16) Self - service salad/condiment 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.
17) Base coving at least four inches in height will be needed on all wall/floor junctures that
require wet mopping.
18) Any gaps in floors, walls, or ceiling around plumbing or electrical work must be filled in to
prevent rodent and insect access and entrance. •
19) Exposed utility lines and pipes can not be installed horizontally on the floor.
20) 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.
21) Each refrigeration unit not equipped with an accurate built -in thermometer, must have a spirit
stemmed thermometer located on the top shelf or door.
22) 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.
23) 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.
24) It is recommended that you keep milk steamed for coffee drinks hot between drink
preparations. Hot milk should be monitored with your probe thermometer.
25) All equipment must be installed so as to be moveable or properly sealed to facilitate proper
cleaning.
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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.
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) 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.
31) Be aware that all food or food hems 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.
32) Outside storage arras 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.
33) 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. •
34) 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.
35) All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
36) This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes.
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37) All employees must have current Washington County Food Handler's Cards. For information
call 846 -3460.
38) A preopening inspection must be conducted by our Department prior to license approval and
operation. Please contactCindy Gaines at 846 -8722 at least one week prior to operation to
schedule this inspection.
39) The license fee of $380.00 and license application must be submitted to this office prior to the
preopening inspection.
The plans you have submitted have been approved subject to stated conditions. If any future
changes are necessary, it will be required that those changes be approved by this Department.
Sincerely,
DEPARTMENT OF HE TH AND HUMAN SERVICES
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Mark Hanson, R.S., Sanitarian
Environmental Health and Sanitation
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cc: Cindy Gaines, Sanitarian
City of Tigard Building Department