11870 SW SUMMER CREST DRIVE-1 ^. •';.�' 1M :? �4 A ':'f 11►"''rt '�� AI '"M ..{M'1�' �P' °w ,"� ��ris/ il�'kq! i1'� ., +1 ^k
anti; Oil
` DDR ; a
•4
•
.n • • •" •u ildi ng.••
l
4
1rY
WASHINGTON
COUNTY,
OREGON
December 28, 1995
Evan Roussos
11870 SW Summercrest Drive
Tigard, Oregon 97223
RE: Plan Review
Mobile Food Unit
Kai's Kitchen
Dear Mr. Roussos:
The Washington County Department of Health and Human Services has ob!ained the plans for
your proposed mobile unit. Please be aware that the rules require that mobile units operate out
of a licensed commissary. You have indicated that Sirloin's Restaurant located at 8025 NE
Sandy Boulevard in Multnomah County will serve as your commissary.
All viater used on the mobile unit must come from an approved public water system. All liquid
wastes from the waste tank must be properly disposed of in the sanitary sewer.
The following is understood to be shown on the plans with necessary changes for approval
noted:
1) Only foods prepared in a designated licensed commissary or from an approved
source may be served from the mobile unit.
2) The plans show a three sink compartment. These three consecutive compartments
must be used for washing, rinsing and sanitizing utensils. These sink
compartments must be large enough to totally submerse yuur largest multi-use
utensil. Two drainboards are required. One must b,�designated for clean utensils
and the other for coiled utensils.
3) A test kit must be available to test the sanitizer used in your three compartment
sink.
4) A handsink is shown. The handsink must be equipped with dispensed soap and
sanitary towels.
5) The handsi ik is located next to the gas range. Please provide a barrier partition
between the hand sink and food preparation areas to prevent handwash splash
from contaminating food and or utensils.
i
Department of Health 3 Human Services
155 North First Avenue
Hilisboro, Oration 97124
\NIC Nutrition Flan: (503) 640-3555 Administration & planning: (503) 693-4402 TDD;
(503 648-8601
Health Services: (503) 648.8881 FAX: Clinic 693-4522/Ac ministration 6934490 Envfronmental Health: (503) G48-8722
Page two
6) Refrigerator units and ice chests on the mobile unit must be equipped with spirit
stemmed thermometers. Perishable foods must be kept at 45 F or less at all times
including when being transported.
7) A probe thermometer must be available and utilized for the purpose of checking
internal temperatures of hot and cold foods.
8) If hot perishable foods are cooled, a method to rapidly chill these foods 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 containers no more than four inches in depth with food no more than three
inches in depth in the container.
9) If perishable foods are reheated then a method of rapid reheating must be
provided. Perishable foods must be reheated to 165 F within one hour.
10) All surfaces must be smooth, sealed, nonabsorbent and easily cleanable. This
includes all panelling, linoleum and other material used for floors, walls, ceilings,
counters, shelves, drawers, equipment, etc. Surfaces must be durable enough to
withstand repeated washing. All walls must be finished in a light color.
11) All openings to compartments where food, water or other beverages might be
stored shall be equipped with closures of approved design which effectively
exclude dust, dirt, other contaminants and insects and rodents.
12) All cleaning supplies and toxic items must be stored separately from food, paper
goods and utensils.
13) All equipment must be easily removable to permit cleaning adjacent to the
equipment,unless it is sealed to the i-nobile unit in such a manner as to exclude
spillage, dirt and insect entrance. "
14) All storage of food, drink, utensils, equipment, etc. must be off the floor.
15) Fuel tanks, tools, pumps, etc. muss be located so that they are sealed from food
service, storage and preparation areas.
16) Any self-service food or condimer;, - tst be prepackaged in approved dispensers
or behind a sneeze shield.
17) Covered refuse receptacles must be provided at each location by you.
18) All liquid wastes must drain into the waste water tank. The waste water retention
tank must be a permanently installed tank. Please provide the dimensions of the
tank in inches in length, height and width. Currently you state on your plans the
fresh water capacity is 40 gallons and waste is 20 gallons. You must also include
the hot water tank in your fresh water capacity. The waste water tank is not
large enough. The waste water tank must be at least equal in size to the total
water capacity (potable water tank plus hot water tank).
19) The sinks must have a "p" trap. The waste lines must be vented on the sewer
side of the "p" trap before going into the waste water tank. The anti-siphon vent
should be located as nigh up from the tank as is possible.
!I
W.
f"
h
Page three
20) The waste lines to the "p" trap must be 1 1/2 inch in size. The waste line on the
sewer side of the "p" trap needs to be two inch pipe. The potable water line
from the water tank to the water heater needs to be 3/4 inch. All plumbing musk
meet all the requirements of Washington County or the City of Tigard and the
State of Oregon Uniform Plumbing Code.
21) The horizontal distance between sinks should not exceed 30 inches unless each
sink is trapped.
22) Eighteen inches of metallic pipe on CPVC approved hot water line is required on
the inlet line and outlet line of the water heater.
23) A control valve is needed between the fresh water tank and fixtures.
24) All employees must wear clean outer garments and conform to a high degree of
personal cleanliness, grooming and hygienic practice while engaged in preparing
or transporting food and drink or washing and storing utensils and equipment.
All employees must have current Washington County Food handler's cards.
Please call 640-3460 for information.
25) All connections on the vehicle for servicing the mobile unit waste disposal
facilities must be of a different size or type than those used for supplying potable
water to the mobile food unit.
26) All water used on 'the mobile unit inust come from an approved public supply.
The potable water tanks must be constructed of materials that meet the standards
for food contact surfaces.
27) The water hose and couplings for filling the potable water tanks must be
constructed of materials intended for use in food processing and must be labeled
for "potable water use only", to insure there is no confusion as to its only use.
28) All hot water and steam generating equipment must be equipped with an approved
temperature and pressure relief valve constructed and installed in compliance with
the Oregon State Plumbing Specialty Code.
29) If there are compressed gas bottles, they must be fastened securely to a wall or
stationary object at all times in such a manner as to prevent damage to the valve
mechanism.
30) The mobile unit must be clearly marked with the licensee's name or a distinctive
identifying symbol. The lettering must be at least two inches in height and of a
color contrasting with the background. If a symbol will be used, then it must be
at least 12 inches diameter or an equivalent size. An accurate scaled drawing or
photograph of the symbol shall be filed with our department.
31) Permanent wiring, plumbing or other service connection is prohibited. The
mobile unit must be listed and labeled as a complete unit by an approved
electrical laboratory or it must have a third party inspection. For more
information, please contact the electrical inspector, Mike Rudd, at the City of
Tigard at 639-4171.
r'
Page four
32) This mobile unit and its operation must meet all the Oregon rules applying to
mobile units in the Oregon Revised Statutes, Chapter 624 and the Oregon
Administrative Rule, Chapter 333. i
33) A commissary must be identified and licensed prior to mobile unit approval.
34) Prior to operation and license approval you must be inspected. Please schedule
this inspection by calling Mark Hanson at 648-8722.
35) A mobile unit license application and the applicable fees must be submitted to our
Department prior to operation. Please see the attached fre schedule for
commissary and mobile unit licensing. The plan review fee of$210.00 has been
paid.
f
If you plan any changes, they must be approved by this office.
1
Very truly yours,
DEPARTMT'.NT OF HEALTH AND HUMAN SERVICES
01
Mark Hanson, R.S.
Environmental Health and Sanitation
MH:aat
I �
i Att:
c: Mike Rudd, City of Tiga•d
iPlumbing, City of Tigard
.f 1
USPICTION NOTICE
City of Tigard Building Department
13126 aw Batl Blvd. rigard, Oregon 97223
Inspection Line (Roc-O-Phons): 639-4175 Business Phone: 639-4171
Inspections_
Footing Plby. Underslab Mach. Rough-in) Appr/adwlk
Found. Plbg. Tap Out Oma LiM FINALS
Post/Beam Struct. San. Sewer tnsming -Bldg.
Post/Beam Koch. Rain Drain Insulation -Plumb. i
Plbg. Underfloor �7 Nater Line Oft. ad. -Koch.
Date Requestsds / f // '�7_ Tums �]I AN PK
Address!
Builders 2"�� =
TAE FOLLOWING ODARECTIORA man RAWIRBDs
2- 1
\�2� �_ �: � —� �sZ Q\'2 CX_ MA, 2 Z
I
/ Ca a
I
Inspectors _ Dates �-lD / 53
Y APPROVED DISAPPROVED APPROVED SUBJECT TO ABOVE
K ` Call For Reinsp.
i
aY 2, +
LA 1
,1
n
ITS
OF TIGARD
COMMUNITY DEVELOPMENT DEPARTMENT
f 3125 SW Hall Blvd.Tigard.Orpon 97223.8199 (503)839.4171
l.!w1 Ut- wukh. J'sk uft'•;_ f Vi=11', Cu0L 13 :
P,L Or USE.. , . . ��; . i t�L.+�T'1 1�a. , VENT l ANG . . .
VENT EYE. I LA11Ci r.
HOODS. . . . . �
1• ^r: unsr r ;..._._._._......_ .. , ;��ar�x:1!_ l NbU1,41 OTHER UN I
,'Rj� t 10011, LA7 C:, .i
!RN >•-�i 1AOK L-fU:
a.l{�;� .���(�:P;`.)tMr4, i)@? ..t'Ili:i.•}�. ''7V 11 ea.1; e9 _
Sw SUMMER GRE.a � !';.�., � C,, "50 JH 07/1` 1/91L
t
,Card Municipal Code. State c« f* t i l an i.c^ 1 , :,p
41.cable i�el5. ri" b! rol
taprored p1a-
!thin ;rP Mo•'k is
_ 1
r,