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Correspondence p ih a 66 ? — oeoc) WASHINGTON COUNTY OREGON March 14, 2008 Muriel Bickett and Marcie Jones 15105 Twin Fir Road Lake Oswego, OR 97035 RE: Gentog, LLC 11535 SW Durham Road, Ste C4 -C65 Tigard, OR 97224 Dear Ms. Bickett and Ms. Jones: The Washington County Department of Health and Human Services has obtained the plans for the proposed Gentog, LLC to be located at 11535 SW Durham Road, Suites C4 -C6 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: KITCHEN REQUIREMENTS The plans show a dishwasher. The dishwasher is assumed to be a commercial model. 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 +3 °F. The dishwasher must be capable of reaching proper wash and rinse temperatures, and must waste indirectly into a floor sink. 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. A kitchen handwashing sink is shown. This sink must have hot and cold running water and be equipped with dispensed soap and dispensed sanitary towels or approved hand - drying devices. If self - closing, slow - closing, or metered faucets will be used, it must be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The food preparation sink and any other piece of equipment utilized to hold food or ice in that is equipped with a drain must waste indirectly into a floor sink or floor drain. 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. Refrigeration units, which do not come equipped with an evaporator pan for liquid wastes, must waste liquid wastes indirectly to a floor drain or floor sink. Department of Health & Human Services - Environmental Health Program 155 N First Avenue, Suite 160, MS -5, Hillsboro, OR 97124 -3072 Phone: (503) 846 -8722 o Fax: (503) 846 -4490 o www.co.washington.or.us Child Care Plan Review Letter -- Washington County HHS Environmental Health Program Page 2 Floor sinks and floor drains must be located so they are accessible for cleaning and maintenance. Your plans do not include specifications on floor, wall, and ceiling surfaces. All floor, wall, and ceiling surfaces must be smooth, durable, sealed, and easily cleanable. 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. Base coving at least four inches in height is required on all wall/floor junctures that require wet mopping. Any gaps in floors, walls, or ceiling around plumbing or electrical work must be filled in to prevent rodent and insect access and entrance. Exposed utility lines and pipes should not be installed horizontally on the floor. All lamps over or within food storage, food preparation, and food display facilities and facilities where utensils and equipment are cleaned and stored must be shielded, coated, or otherwise shatter resistant. Refrigerators, including those in classrooms, not equipped with an accurate built -in thermometer, must have a spirit stemmed thermometer located on the top shelf or door. All equipment must be installed so it is easily 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. Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is not acceptable. 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 located outside should 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. All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform Plumbing Code. It is recommended that you install a mopwashing sink or curbed mop basin for the appropriate disposal of wastewater. FOOD SAFETY OPERATIONAL REQUIREMENTS 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. A metal probe thermometer accurate to plus or minus 2 °F should 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. Child Care Plan Review Letter -- Washington County HHS Environmental Health Program Page 3 If you plan to serve food family style, please submit your serving plan to this office for approval. If potentially hazardous foods will be cooled, a method to rapidly cool this food must be provided. Ice baths are recommended for cooling foods. When foods are cooled in the refrigerator, they must be cooled in uncovered containers. Liquid foods may not be cooled at a depth of greater than four inches and soft thick foods may not be cooled at depth greater than two inches in refrigerators. Large portions of meat should be portioned so that each portion weighs no more than 4 pounds. Potentially hazardous foods should be cooled from 140 °F (60 °C) to 70 °F (21 °C) within two hours and from 70 °F (21 °C) to 41 °F (5 °C) within four hours. The total cooling time may not exceed six hours. All food must be prepared in the kitchen area. Any food that has left the kitchen area for service may not be reserved. Food in an unopened original package may not be re- served. Potentially hazardous foods may not be thawed at room temperature. Food may be thawed by one of the following methods: a. Under refrigeration that maintains the food temperature at 41 °F (5 °C) or less. b. Completely submerged under running water at a temperature of 70 °F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of the food to rise above 41 °F (5 °C). c. In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooling process, or when the entire, uninterrupted cooking process takes place in the microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or d. As part of the conventional cooking process. Raw meats must be stored separately from other cooked or ready -to -eat foods in refrigeration units. Store all raw meats on bottom shelves. Potentially hazardous food that has been cooked; cooled and reheated for hot holding should 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 should 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). It is recommended that refrigerated, ready -to -eat potentially hazardous food that is prepared in the establishment and held for more than 24 hours must be marked with the date of preparation or consumption. This food must be consumed within seven days when stored at 41 °F (5 °C) or less. The date of preparation is included as the first day of the dating system. Food prepared on -site and then frozen must be date marked to indicate how long the food may be kept once the product is thawed. To minimize manual contact of foods, please provide and utilize handled scoops and other appropriate utensils. Child Care Plan Review Letter -- Washington County HHS Environmental Health Program Page 4 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. All food must be from approved sources. Milk must be pasteurized and fortified. Juices must be pasteurized. Eggs must be cooked to a minimum of 145 °F or must be pasteurized. SPECIAL SERVING REQUIREMENTS FOR CENTERS SERVING CHILDREN UNDER 12 MONTHS Formula, breast milk, and food provided by parents must be marked with the child's name. Bottles must be sterilized by boiling at the center or come from home labeled with the child's name. Nipples must be stored in a closed container. Solid food may not be served from a bulk container and any food left in a serving container must be discarded after a feeding. Honey may not be served to children under 12 months of age. CLASSROOMS Classroom must be kept in good repair and designed to prevent hazards. Lead -based paint or other toxic finishes may not be used on walls, furnishings, toys, or other equipment used by children or within the reach of children. If doors and/or windows are left open for ventilation, screening material must be provided. Furniture must be durable and constructed safely without sharp, rough, loose or pointed edges and be maintained in good repair. Water table and toys used in water table must be cleaned and sanitized daily. Electrical outlets accessible to children not yet in kindergarten must have protective caps or safety - devices when not being used. Items of potential danger to children (cleaning supplies and equipment, poisonous and toxic materials, paints, plastic bags, aerosols, detergents) must be kept in original containers or labeled, secured in an area or cabinet with a child -proof lock or latch, and stored in an area not used by children. Cots or resting mats must be durable, washable and in good repair. Individual bedding (at least a 'sheet or blanket) must be provided for each child. When cots and mats are in use, they must be two feet apart head to toe or three feet apart otherwise. Cots, resting mats and bedding must be cleaned at least weekly, between occupants, or when soiled. A written linen care plan is required. Firearms and ammunition are not allowed in centers. Child Care Plan Review Letter -- Washington County HHS Environmental Health Program Page 5 A written plan for handling emergencies, including, but not limited to, fire, acute illness, floods, earthquakes, and facility evacuation is required. All lights must be shielded, coated, or otherwise shatter resistant. INFANTS AND TODDLERS EQUIPMENT Cribs must be constructed with sturdy materials with vertical slats no more than 2 -3/8 inches apart. Crib drop -side locks and latches must be safe and secure from accidental release. Wall or stacking cribs are prohibited. Crib mattress must fit snugly and be covered by a sheet. There must be at least two feet of space between cribs or other approved sleeping equipment. High chairs must have a broad base to prevent tipping, a latch to keep children from lifting tray, and strap to prevent children from sliding out. High chairs must be sanitized after each use. Cribs, playpens and high chairs must meet US Consumer Product Safety Commission or equivalent standards. Infant and toddler toys must be cleaned and sanitized if they have been in a child's mouth or otherwise contaminated. A bathtub, bathinette, plastic basin, or similar sized shallow sink must be available for bathing children. This equipment must be sanitized after each use. DIAPER CHANGING AREAS Although your plans indicate that you will not have children under 36 months of age, you have a "Baby Room." The following are requirements for that room: a. Diaper changing tables must have a surface that is non - absorbent and easily cleanable. Tables must be cleaned and sanitized after each child has been changed. b. A diaper changing policy must be posted in each diaper changing area. c. Each diaper changing area handwashing sink must be equipped with warm water, soap, and sanitary towels. Sinks designated for washing hands after changing children may not be used for food preparation. RESTROOM FACILITIES Toilet rooms must have one flush toilet for every 15 children in centers serving children 36 months or older. Urinals may be substituted for 50 percent of the required number of toilets as long as there is at least one toilet in every toilet room and at least two toilets in the center. School -age children toilet facilities must provide privacy. Child Care Plan Review Letter -- Washington County HHS Environmental Health Program Page 6 One handwashing sink must be provided for every two toilets. The sinks on your plan are sufficient. This sink must have a mixing valve to control water temperature. Soap and towels must be dispensed in a sanitary manner at each handwashing area. Drinking fountains may not be installed at handwashing sinks in restroom or classroom areas. Handwashing procedures must be posted at handwashing sinks in restrooms and classrooms. OUTDOOR PLAY AREAS Outdoor play areas serving children not yet attending kindergarten must be enclosed with a fence at least four feet high. Outdoor play areas must be suitably surfaced and well drained. Surfaces under climbing devices must be designed to minimize injuries from falls. All outdoor play equipment must be durable and designed to prevent injuries and kept in good repair. Landscaping areas that children have access to should not have poisonous plants. ANIMALS If your center will have animals, they must be vaccinated. Reptiles, frogs, monkey, hook - beaked birds, baby chicks, ferrets and potentially aggressive animals are prohibited. Written procedures for the care and maintenance of animals are required. Caregivers must be present when children are exposed to animals. INFECTION CONTROL AND INJURY PREVENTION Children may not be admitted to the center if communicable with a child daycare restrictable disease.. First aid supplies and a chart or handbook of first aid instructions are required. First aid supplies must include Band -Aids, adhesive tape, sterile gauze pads, soap or sealed antiseptic towelettes or solution to be used for cleaning wounds, scissors, plastic gloves for handling blood spills, chlorine bleach for sanitizing after a blood spill, and a sanitary temperature taking device. Separate first aid supplies are required for field trips. A child isolation area for ill children must be identified. Medication must be stored in areas not accessible to children in an area with a childproof latch or lock. A body fluid spill kit is required. Written procedures for cleaning areas contaminated by body fluids is required. Emergency phone numbers must be posted for medical emergencies and poison control. Child Care Plan Review Letter -- Washington County HHS Environmental Health Program Page 7 The plans you have submitted have been approved. If you have any questions, please call me at (503) 846 -8722. Please call this number to schedule a pre- opening inspection at least one i week prior to operation. Sincerely, • - ei. 77 Janis McBride, REHS, Sr. Environmental Health Specialist Environmental Health Program c: Brian Blalock, City of Tigard