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Correspondence Dianna Howse From: George Heimos Sent: Wednesday, June 08, 2011 11:19 AM To: Dianna Howse; Branden Taggart; Debbie Adamski Subject: Blitz Sports Pub yt 0 O178' Regarding: Blitz Sports Pub 10935 SW 68 Parkway Tigard, OR Someone will be coming in to get a Plumbing Permit for the installation of a new grease interceptor at the dishwasher location. The grease interceptor has already been installed without a permit, therefore the permit has to have a double fee charged. We would require the Listing of the Grease Interceptor at the time of inspection to see if it is an approved product and sized properly. There is other work that has to be charged to this permit. There is an existing grease interceptor that has been abandoned, by a previous owner, that needs to permitted. This abandoned grease trap either needs to be pumped and filled with an approved material or removed. Also, the two pipes that attach to the grease trap need to be hard capped, or the two pipes need to be tied together if there is a fixture that Is using that drain. George Heimos Plumbing Inspector 503 - 367 -7118 DISCLAIMER: E -mails sent or received by City of Tigard employees are subject to public record laws. If requested, e -mail may be disclosed to another party unless exempt from disclosure under Oregon Public Records Law. E -mails are retained by the City of Tigard in compliance with the Oregon Administrative Rules "City General Records Retention Schedule." 1 WASHINGTON COUNTY OREGON May23,2011 A3� f' WDL Properties/Madden Group LLC t ?� c5 "C `ro a R 1-i -,tics 2 1626 NW 15 Avenue Portland, OR 97223 722- I -`Y- RE: PLAN REVIEW - Restaurant FACILITY NUMBER: 34008818 Blitz Sports Pub 10935 SW 68 Parkway Tigard, OR 97223 Dear Mr. Becker: The Washington County Department of Health and Human Services Environmental Health Program has received remodel plans for the Blitz S orts Pub restaurant located at 10935 SW 68 Avenue in Tigard, Oregon. This restaurant has been previously licensed, ut is being substantially remodeled and must be updated so it meets all aspects of the current rules. The plans you submitted have been approved subject to the following conditions. If any future changes are necessary during construction, the changes must be first approved by this office. WATER AND WASTEWATER It is our understanding that community water and community sewer are utilized at this facility. A grease trap or interceptor is shown on your plans. A maintenance schedule must be developed and followed to prevent grease from being disposed of in the sanitary sewer. Your plans show a utility mopwashing sink or curbed floor receptacle. No other fixture may be used for disposal of mopwater. If you plan to install an automatic chemical dispensing system at your mopwashing station, please contact the local Plumbing Authority for information on the proper backflow device needed to protect your fresh water. Your plans state a "mop hanger" with the mop sink. Please ensure the mop- hanging device is designed so mops and similar floor cleaning equipment can be cleaned and hung between uses. Be advised that your hot water heater must be of sufficient capacity to meet the peak hot water demands of your facility. If hot water availability is found to be problematic, additional hot water generating equipment will be required. Preliminary calculations show that your facility has a peak demand of approximately 154 GPH. To meet this demand, the recommended minimum capacity of the water heater would be either 91,630 BTU or 19 KW. Department of Health & Human Services - Environmental Health Program 155 N First Avenue, Suite 160, MS -5, Hillsboro, OR 97124 -3072 Phone: (503) 846 -8722 • Fax: (503) 846 -4490 • www.co.washington.or.us Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 2 RESTROOMS It is understood that there will be no changes to seating or restrooms. The plans show public restrooms. Two restrooms are shown on the plans. Please consult the local Building Department for information 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 for design, construction, and operation. Restroom doors must self -close if they open onto a food or dining area. There must be at least one covered waste receptacle in the women's restroom. HANDWASHING The plans you have submitted show three handwashing sinks in the food service area. Handwashing facilities as shown on the plans are approved. The number and placement of handwashing sinks must be adequate to serve all food service activities including preparation, cooking, dishwashing, serving, bussing, bartending, and restrooms. Use of handwashing 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 be protected through installation of a splash guard. All handwashing sinks, including restroom handwashing sinks, must be equipped with dispensed soap and towels. Common (cloth) towels cannot be used to dry hands. If disposable towels are used, waste receptacles must be conveniently located near the handwashing facilities. All handwashing sinks must be supplied with hot and cold water or tempered water under pressure. Hot water must reach at least 110 °F within a reasonable time. Metered faucets must be adjusted to dispense for at least 15 seconds before shutoff. Handwashing signage must be posted. Handwashing signage is available from this office upon request. DISHWASHING AND SANITIZING The plans show a three - compartment sink for washing, rinsing, and sanitizing utensils. Each compartment of the three- compartment sink must be large enough to totally submerse your largest multi -use utensil. Separate areas must be designated for soiled and clean utensils. Utensil washing sinks may not be used for handwashing. The plans show a commercial dishwasher. Machine or water line mounted thermometers must be provided to indicate water temperatures of the wash and rinse cycles. These thermometers must be accurate to +2 °F or +1°C. The dishwasher must be capable of reaching proper wash and rinse temperatures and must waste indirectly to a floor sink. If the dishwasher sanitizes with a boosted high temperature rinse, the final rinse temperature must reach 160 °F or higher at the dish surface.. If a chemical sanitizer is used, it must meet the requirements of 21 CFR and be dispensed in proper concentration. An accurate test kit is required to test the sanitizer concentration of the final rinse. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 3 You must also have a method in place to clean and sanitize fixed food contact surfaces and equipment. If wet wiping cloths are to be used, they must be kept in a clean rinse solution with an approved sariitizer to prevent bacterial growth. FOOD EQUIPMENT AND PLUMBING All plumbing fixtures and installations must meet the requirements of the Oregon Uniform Plumbing Code, including the installation of backflow devices to protect the potable water supply. The facility must also meet any additional requirements by the City of Tigard. Drain lines from any fixture or piece of equipment used to hold food or ice must waste indirectly to a floor sink or floor drain. This typically includes refrigerator condensation lines, ice machines, hot water heaters, sinks used for food preparation, soda fountains, dishwashing machines, steam tables, dipper wells,.and espresso machines. Where an air gap is required to prevent contamination from sewage backflow, the distance between the bottom of the drain pipe and the rim of the floor sink or floor drain must be at least one inch. Floor drains and floor sinks must remain accessible for cleaning and maintenance. You stated during our telephone conversation on May 19, 2011 that an indirect waste connection - was provided for the dish machine, three compartment sink, ice machine, and all coolers with drains. Wall- mounted spray guns must terminate above the rim of the sink or basin they serve. Any hose bib to which hoses will be attached must be equipped with an approved backflow protection device. Chemical dispensing systems connected to water supply lines must have approved backflow protection. TEMPERATURE CONTROL Your menu indicates foods that have a cooling step. A method to rapidly cool these foods must be provided. Commercial air cooled refrigerators, ice baths, or cooling wands are recommended for cooling foods. When foods are cooled in a refrigerator, they must be left uncovered until cool, and kept weihseparated to encourage air flow. 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. Large portions of meat should be portioned so that each portion weighs no more than four pounds. Potentially hazardous foods must be cooled from 140 °F to 70 °F within two hours and from 70 °F to 41 °F within an additional four hours. The total cooling time may not exceed six hours. Your menu indicates foods that have a reheating step. A method to rapidly reheat these foods must be provided. Potentially hazardous food that has been cooked, cooled and reheated for hot holding must be reheated within two hours to a temperature of at least 165 °F (74 °C) for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding must be reheated so that all parts of the food reach a temperature of at least 165 °F (74 °C) and allowed to stand covered for two minutes. Ready -to -eat food from a commercially processed package must be reheated to at least 140 °F (60 °C). Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 4 Ready -to -eat potentially hazardous foods that will not be used within a day must be date marked with either the preparation date, use -by date, or date the commercial package was open. Date marked food stored at 41 °F (5 °C) or colder may be stored for up to 7 days before it must be discarded. All refrigeration must be capable of holding foods at 41°F or below. Refrigerators 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 recommended that refrigeration temperature logs be kept. Refrigeration units that have condensation 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 Lights over food storage, food preparation, utensil washing, and food display areas must be shielded, coated, or otherwise shatter resistant. 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. All equipment and 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 or cased canned goods may be stored on the floor. Storage shelves must be smooth, impervious, and easily cleanable. GENERAL REQUIREMENTS Your plans show designated facilities for storage of employees' personal items. The facilities shown on the plan are approved. All floor, wall, and ceiling surfaces must be smooth, durable, sealed, and easily cleanable. If floor cleaning will take place using a wet mopping method, base coving is required on all wall/floor junctures and no gaps shall exist larger than 1 /32nd of an inch. If water flush cleaning methods are used, the floors must be provided with drains and be graded to drain, and the wall/floor junctures must be coved and sealed with no gaps. Ventilation hood systems and devices must be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings and must be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens and . single service articles. Please contact building and fire authorities for specific requirements. Gaps in floors, doors, walls, or ceilings around plumbing or electrical work must be filled in to prevent rodent and insect access and entrance. Exposed utility lines and pipes cannot be installed horizontally on the floor. • Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 5 All equipment must be installed so as to be moveable or properly sealed to facilitate proper cleaning. Floor - mounted equipment, unless readily moveable, must be sealed to the 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. Outside garbage 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 asphalt 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 www. oregon. gov/ dhs/ ph/ foodsafety / docs /foodsanitationrulesweb.pdf. All food service workers who handle food, drink, or utensils must have a current Food Handler Card. For additional information call the Food Handler Information Line at (503) 846 -3460. OBTAINING APPROVAL TO OPERATE Upon completion of remodel work a pre- opening inspection . must be conducted by this office. Call (503) 846 -8722 to schedule your pre- opening inspection. Please call at least one week in advance to facilitate scheduling. • Sincerely, Ait ► - Fr. A. Brown, REHS, MBA Environmental Health Supervisor c: Vince Chavez, Clean Water Services, MS -10 Mark VanDomelen, City of Tigard Abraham Shadbeh, REHS, Environmental Health Program