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Correspondence RECEIVED Ha2 30 5 LA/ R< < � y JUL 17 2009 WASHINGTON COUNTY 2° 011111 CIIY UFTIGARD OREGON BUILDING DIVISION • June 30. 200c.) • Dave Rasmussen 460 SW I6Qth Place Beaverton. OR. 97006 RE: PLAN REVIEW - Restaurant • FACILITY NUMBER: 34007828 • Little Caesars 16230 S\V Pacific I lighway. Suite 1'0 • Tigard. OR 97 ?24 • - . Dear Mr. Rasmussen: The Washington County Department of Health and I Inman Services. Environmental I lealth Program has received plans for the proposed Little Caesars restaurant to he located at 1623) SW Pacific Iiiuli ay in • l'i.Beard. C)re!t on. The plans you submitted have been approved subject to the following, conditions. [limy future changes are necessary during construction. the chanties must be first approved by this office. . WATER AND WASTEWATER • It is our understanding that community water and community sewer will he are utilized at this tacility. The local Plumbing Authority may require that a >_rcase trap or interceptor he installed. Ira grease trap or interceptor is required. it must be located and installed so> that it is effective and can be maintained in a sanitary manner. A maintenance schedule must he developed and tiolkm.ed to prevent urcasc Iio heim_, disposed of in the sanitary sewer. - • Your plans show a utility mopwashing sink or curbed floor receptacle. Facilities are required to provide either a mopkvashinu sink or a curbed floor receptacle list' the disposal of wastewater. No other fixture may be used for disposal of mupwater. ifyou plan to install an automatic chemical dispensing system at your mopwashing station. please contact the local Plumbing_ Authority for inl.'rmation on the proper back llow device needed to protect your fresh water. !' lease supply a mop- hanging device so mops and similar fluor cleaning equipment can he cleaned and hung between uses. Re advised that your hoi water heater must be of sufficient capacity to meet the peak -hot Water demands of your facility. I hot water uvailahilit% is linutd to he problematic. additional hot :pater ueneratirr_ equipment will he required. Preliminary calculations show that your facility has a peak demand ofappro'imately h: GN t. I'o meet this demand. the recommended minimum capacity of the eater heater would he either 35,000 I3 fl: or SR Department of Health & Human Services - Environmental Health Program 155 N First Avenue. Suite 160. MS -5. Hillsboro. OP 97124 -3072 Phone: ;503) 646-8722 • Fax i503) 346 -4490 • www.c- ■rrashington a r us • • • Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 2 RESTROOMS • - One employee restroom is shown on the, plans. Please consult the local Building Department for • .infonnation on the ratio of toilets. urinals. and handwashing sinks required for your planned • occupancy. Restrooms must meet all the requirements as described in the Oregon Food Sanitation Rules Iitr design. construction. and operation. Restroom doors must self-close if they open onto a food or (iinim! area. There must he at least one covered waste receptacle in the women's restroom. • • HANDWASHING The plans you have submitted show two handwashing. sinks in the food area. E-landwashing I;tcilitics as shown on the plans are approved . The number and placement of handwashing sinks must be adequate to serve all 1 tod service activities including preparation. cooking. dishwashing_ serving, bussing, bartending. and restrooms. Use of handwashinu sinks is restricted. to handwashing only. Access to each sink must be kept free for its intended use. Any adjacent work surfaces or clean utensils must he • protected through installation of a splash guard. All handwashing sinks. including restroom handwashing ~inks, must he equipped with dispensed soap and towels. Comm on (cloth) towels cannot he used to dr). hands. it disposable towels are used. waste receptacles must be conveniently located near handwashing facilities. • All handwashing sinks must he supplied with hot 'and cold water .or tempered water under pressure. Mot water must reach at least i It) °h within a reasonable Metered faucets must be adjusted to dispense for at least 15 seconds before shutoff. land washing sienaLgc mast he posted. 1-laudwashine signaLge is mailable from this office upon request. DISHWASHING AND SANITIZING - • The plans show a three - compartment sink for washing. rinsing. and sanitizing utensils. Each compartaiient of the three - compartment sink must be large enough to totally submerse vt tur largest • multi -use utensil. Separate areas must he designated for soiled and clean utensils. You must supply a drainhoard or shelving to air dry clean utensils. Utensil washing sinks may not he used lilt — handwashine. • You must also have a method. in place to clean and sanitize fixed food contact surfaces and equipment. 11 wet wiping cloths are to be used. the ■ must be kept in a clean rinse solution with an approved sanitizes to prevent bacterial growth. FOOD EQUIPMENT AND PLUMBING . All plumbing lixtures and installations must meet the requirements of the t 1reeo11 I. nil��rm Plumbing Code. including the installation of hackllow devices to protect the potable eater supply. I lie Facility must also meet an addittonnl requirements by the t'it■ • • Restaurant Plan Review Letter -- Washington County HP'S Environmental Health Program Page 3 • Drain lines from any lixture or piece of equipment used to hold food or ice must waste indirectly to t Ilior sink or floor drain. This typically includes refrigerator condensation lines. ice machines. hot water heaters. sinks used for rood preparation. soda fountains. dishwashing machines. steam tables. . dipper wells. and espresso machines. • Where an air gap is required to prevent contamination from sewage backllow. the distance between the bottom of the drain pipe and the rim of the flour sink or Flour drain must he at least one inch or two pipe diameters. whichever is greater. Floor drains and floor sinks must remain accessible for cleaning and maintenance. Your menu requires you to have at least one rood preparation sink for washing. or thawing foods. • • Food may not be placed into any sink that does not waste indirectly with an approved air gap as described above. The third compartment ola three- com.partmenl sink may be utilized for food preparation .only it it wastes indirectly. Food may not he placed into sinks or incompatible use such as handwashing sinks. nnopwashina sinks, mop basins. or utility sinks. Wall-mounted spray guns must terminate above the rim or the sink or basin they serve. Any hose bib to which hoses will be attached must be equipped with an approved backllow protection device. Chemical dispensing systems connected to water supply lines must have approved backtluw protection. • TEMPERATURE CONTROL - - Your plans did not include a menu. Please submit a menu to complete your submission. • A method to rapidly cool these foods must be provided. Commercial air cooled refrigerators, ice baths. or cooling_ wands are recommended for coolin` foods. When finds are cooled in a refrigerator. they must he left uncovered until cool. and kept lkell- separated to encourage.air now. Liquid lbods ma not be cooled at a depth or greater than four inches and soft. thick Ibods may not be cooled at a depth greater than two inches in air - cooled refrigerators. Large portions ofmcat should he portioned so that each portion weighs no more than lour pounds. Potentially hazardous foods must be cooled . froni 140°F to 70 "F within two hours and from 70°F to 41°F within an additional f u ir_hours. The total cooling time may not exceed six hours. A method to rapidly reheat (otitis must he pro\ lard. Potentially hazardous Hod that has been • cooked,' cooled and reheated for hot holding must be reheated within two hours to a temperature of at least I65T (74 "C) for 15 seconds. Potentially hazardous Hod reheated in a microwave for hot V holding must be ['cheated so that all parts or the tbod reach a temperature of at least I(i75`'l: (74"C) and allowed to stand covered for two minutes. Ready -to -eat food from a commercially processed package must he reheated to at least. 1 4t) °f t(i(f"C'), - Refrigerated ready -to -eat potentially hazardous rood that is cooked in the facility and held lbr more than 24 hours must be date - marked. This food, must he consumed within seven days. I he date of preparation is included as the first day in the d :uc- marking system_ Food prepared tinsite and then fro/en must be date - marked to indicate how lung. the Ibod may be kept once the product is thawed. This same rule applies to certain ready -to -eau potentially hazardous foods you purchase. such as deli meats and dairy products. those foods must be dale-marked nice pael.: aes have been , • • • Restaurant Plan Review Letter -- Washington County NHS Environmental Health Progroin Page 4 . . All refrigeration must be capable of holding foods at 41'E or below. RZefrigerators and freezers that do not have integral built -in thermometers must be equipped with a thermometer that is accurate to within 2 °F. It is ect mn ended that refrigeration temperature logs be kept. . Refrigeration units that have c ondensation drain lines must Waste indirectly to the sewer through a floor drain. hub drain. Or other approved waste Water receptacle. - - • • - • • FOOD STORAGE, DISPLAY, AND SERVING • . - Ifthere will be Self-service. please Contact this office liar additional information and requirements. . All food or fond items in the facility which arc within customer reach and are not prepackaged must be protected from customer contamination by a sneeze shield or other approved means. Please see - the enclosed NSF pamphlet for illormation on sneeze shield requirements. • . • - . Lights over food storage. food preparation.. utensil washing. and .food display areal! must be . _ _ ... - shielded, coated. or otherwise shatter resistant. . Food may not he stored under exposed or unprotected sewer lines or water lines. except where _ :... automatic lire protection sprinkler heads may be required by law. . • All equipment and storage of food. lbod containers, and single service utensils must he 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 or cased canned goods may he stored on hour. Storage shelves must be smooth. impervious. and easily cleanable. • GENERAL REQUIREMENTS .. - • Your plans do not show designated facilities for storage of employees' personal items. the facilities shown on the plan are approved. Please provide designated facilities (such as hooks, cupboards, or lockers) that provide adequate storage fur employees' personal items and are away from food service or storage. -" ..-- - - All floor. wall. and ceiling surfaces must be smooth. durable, sealed. and easily cleanable. Acoustical tiles are indicated for the food service preparation area. Washable ceiling tiles are . . • recommended. !feeding tiles becomes soiled. and the cannot be cleaned. replacement will be required. Where walls and ceilings are painted, high gloss paint is recommended. li is also highly recommended that walls behind cooking equipment. dishwashing equipment. and the mopwashing sink be covered with a duable. washable backsplash. iI' flour cleaning will take place using a wet mopping method, base cooing is required on all . wallilloor junctures and no gaps shall exist larger than I' +2ncfuf an inch. If water flush cleaning methods are used. the floors Must be provided with drains and he graded drain. and the wall/tloor junctures must be coved and sealed with no gap,. (.iap in !lows_ doors. walls. or ceilings around plumbing or electrical work must he tilled in. to . prevent rodent and insect access and entrance. Exposed utility lines and pipes cannot be installed _ Iturii.omtall) on the fluor. •staurant Plan Review Letter - Washington County NHS Environmental Health Program Page 5 • 11 equipment must be installed so as to be moveable or properly sealed to facilitate proper • •_leaning. Hour- mounted equipment. unless readily moveable. must he sealed to the floor. installed m a concrete or otherwise.smooth base at !List lour inches bosh. or elevated on leis to provide at .east a six inch clearance between the floor and equipment.. •.)utside garbage stoora`ce areas or enclosures must be large cnouah. to store the ,earhaee and rel'use. . •ontainers and must he kept clean. Garbage and refuse containers. dumpstcrs. and compactor •vstems located outside must he stored on or above a hard. nonabsorbent surface such as cement or Lsphalt that is kept clean and maintained in good repair. this facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes. Please • refer to OAR Chapter 333. Divisions 150, 157. 158. and 160 for details. A complete copy of the rules may be obtained from ‘vww.ores on.e,ov /dlu /phJFuodsaletvl doesiroodsanitatiotu •ulesweh.pdII. All food service workers who handle Icod. drink. or utensils must have a current Food I landler Card. For additional information call the Food Handler Information Line at 003113416-3460. OBTAINING APPROVAL TO OPERATE Your plans show no patron seating. Your restaurant license fee ol'$546 and your license • application must be received by this office prior to scheduling your pre - opening inspection. After . submitting your application and fees you must contact this office at (503) 846 -8722 to schedule a pre - opening inspection prior to license approval and operation. Please call at least one week in advance to facilitate scheduling. _ . _ . • . . Sincerely. • • • Janis McBride. Supervising REl IS V . - Environmental Health Program • c: Brian 13Ialock. City of 'heard City of Tigard Attn: Brian Blalock • 13125 SW Hall BIk d Fiord. OR 97223 . • • • • • •