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Correspondence 116gC R ac11 -007- oozy i WASHINGTON COUNTY OREGON September 12, 2007 Ed Casey 435 SW Tualatin Sherwood Road Sherwood, OR 97470 REGARDING: Plan Review - Minor Remodel for Baja Fresh, 34006914 Dear Mr. Casey: The Washington County Department of Health and Human Services Environmental Health Program has received remodel plans for the Baja Fresh Mexican Grill to be located at 11685 SW Pacific Highway in Tigard, Oregon. During remodel construction, operation of the facility is not allowed if there is an interruption in power, gas or water supply. All construction activities that create dust or other possible contamination must be done during closed hours or under approved methods of contamination containment. The plans you have 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 Department. WATER AND WASTEWATER It is our understanding that community water and community sewer are utilized at this facility. The local plumbing authority may require that a grease trap or interceptor be installed. If a grease trap or interceptor is required, it must be located and installed so that it is effective. A maintenance schedule must be developed and followed to prevent grease from going down the sanitary sewer. Your plans show a utility mopsink 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 back flow device needed to protect your fresh water. Please supply a mop - hanging device so mops and similar floor cleaning equipment can be cleaned and hung between uses. Be advised 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. 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 o www.co.washington.or.us Restaurant Plan Review Letter Page 2 REFRIGERATION 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 degrees Fahrenheit. 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. HAND WASHING The number and placement of handsinks must be adequate to serve all foodservice activities including preparation, cooking, dishwashing, serving, bussing, bartending, and restrooms. All handsinks including restroom handsinks 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 handsinks must be supplied with hot and cold water or tempered water under pressure. Hot water must reach at least 110 °F. Metered faucets must be adjusted to dispense for at least 15 seconds before shutoff. Use of handsinks is restricted to handwashing only. Access to each sink must be kept free for its intended use. Handwashing signage must be posted and is available from our Department upon request. Any adjacent work surfaces or clean utensils must be protected through installation of a splash guard. The plans you have submitted show two (2) handsinks in the food service area. Handwashing facilities as shown on the plans are approved. RESTROOMS It is understood that there will be no changes to seating or restrooms. Restroom(s) must meet all the requirements as described in the Oregon Food Sanitation Rules for design, construction, and operation. Restroom handsinks must have hot and cold or tempered water to at least 110 °F. If self - closing, slow - closing, or metered faucets are to be used, they must be designed to provide a flow of water for at least 15 seconds without reactivation. 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. Please consult the local Building Department for information on the ratio of toilets, urinals, and handsinks required for your planned occupancy. FOOD EQUIPMENT, PLUMBING REQUIREMENTS 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 imposed by the City of Tigard. Restaurant Plan Review Letter Page 3 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, sinks used for food preparation, soda fountains, dishwashing machines, steam tables, dipper wells, and espresso machines. Your plans show a sink which is not labeled. I presumed this is a prep sink. Please be advised that this sink must be air gapped. 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 or two pipe diameters, whichever is greater. Floor drains and floor sinks must remain accessible for cleaning and maintenance. Food may not be placed into any sink that does not waste indirectly with an approved air gap as described above. The third compartment of a three - compartment sink may be utilized for food preparation only if it wastes indirectly. Food may not be placed into sinks of incompatible use such as handsinks, mopsinks, mop basins, or utility sinks. 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. FOOD STORAGE, DISPLAY, AND SERVING The plans submitted show a self - service beverage area. Please be aware that beverage drinking containers cannot be refilled on dispensing units that require the container to come into contact with the beverage machine. The lip of used beverage containers should never come in contact with a beverage dispensing unit or an ice - dispensing machine. Self - service areas must have a smooth, nonabsorbent floor covering such as vinyl, tile or the equivalent extending out 30 inches on each side to which the public has access. All food or food items 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. 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 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. Restaurant Plan Review Letter Page 4 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. You must supply a drainboard or shelving to air dry clean utensils. Utensil washing sinks may not be used for handwashing. 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 sanitizer to prevent bacterial growth. SPECIAL MENU REQUIREMENTS 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 well- separated 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 4 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 4 hours. The total cooling time may not exceed 6 hours. If you plan to cater foods, please submit your catering plans to this department. If food delivery is planned then deliveries must be made with approved equipment that will keep products at correct temperatures. We recommend a temperature log be kept of foods being transported. GENERAL REQUIREMENTS This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes. Please refer to OAR 333- 150, -157, and -158 for details. A complete copy of the rules may be obtained from www. oregon. gov/ dhs/ ph/ foodsafetv /docs /foodsanitationrulesweb.pdf. All employees must have current Washington County Food Handler's Cards. For information call (503) 846 -3460. All floor, wall, and ceiling surfaces must be smooth, durable, sealed and easily cleanable. 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. Base coving is required on all wall/floor junctures that require wet mopping. 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 can not be installed horizontally on the floor. 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. Restaurant Plan Review Letter Page 5 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. OBTAINING APPROVAL TO OPERATE An inspection must be conducted by this Department upon completion of the remodeling work. Please contact this office at (503) 846 -8722 to schedule this inspection. Sincerely, • Alex Giel, RS, Senior EHS Environmental Health and Sanitation Program Enclosure: NSF Diagram c: Jay Winchester, LUT, Building Services, MS -12 City of Tigard