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Correspondence • Pa-c O7 0034 WASHINGTON COUNTY k,. OREGON October 6, 2008 Nga Jones PO Box 1201 Sherwood, OR 97140 RE: PLAN REVIEW - Restaurant FACILITY NUMBER: 34007498 Lucky Deli 11945 SW Pacific Highway, Suite 202 Tigard, OR 97223 Dear Ms. Jones: The Washington County Department of Health and Human Services Environmental Health Program has received plans for the proposed Lucky Deli restaurant to be located at 11945 SW Pacific Highway, Suite 202 in Tigard, Oregon. 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. 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 and can be maintained in a sanitary manner. 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. Facilities are required to provide either a mopwashing sink or a curbed floor receptacle for the disposal of wastewater. 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. Please supply a mop- hanging device 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 62 GPH. To meet this demand, the recommended minimum capacity of the water heater would be either 35,000 BTU or 8 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 One restroom is 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 one handwashing sink in the food service area located next to the three - compartment sink. Provide a barrier partition between the handwashing sink and the three - compartment sink to prevent handwashing splash from contaminating food or clean utensils. Once the barrier is installed, handwashing facilities as shown on the plans will be 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. 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. 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. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program 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, hot water heaters, sinks used for food preparation, soda fountains, 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 or two pipe diameters, whichever is greater. Floor drains and floor sinks must remain accessible for cleaning and maintenance. Your plans do not specify how the following equipment will waste: ice machine, soda dispenser, and three - compartment sink. This equipment must waste indirectly. Please submit additional information that specifies how this equipment will waste and the location of floor sinks and floor drains. A food preparation sink is not shown. 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 handwashing sinks, mopwashing sinks, 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. TEMPERATURE CONTROL 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). Refrigerated ready -to -eat potentially hazardous food that is cooked in the facility and held for more than 24 hours must be date - marked. This food must be consumed within seven days. The date of preparation is included as the first day in the date - marking system. Food prepared onsite and then frozen must be date - marked to indicate how long the food may be kept once the product is thawed. This same rule applies to certain ready -to -eat potentially hazardous foods you purchase, such as deli meats and dairy products. These foods must be date - marked once packages have been opened. 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. • Restaurant Plan Review Letter -- Washington County NHS Environmental Health Program Page 4 SPECIAL MENU REQUIREMENTS Catering /Transport: Food transportation must be made with approved equipment that will keep products at correct temperatures. It is recommended that a temperature log be kept of foods being transported. Please submit additional information regarding your plans to transport the foods from the Tan Tan Deli. FOOD STORAGE, DISPLAY, AND SERVING If there will be self - service, please contact this office for additional information and requirements. 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 enclosed NSF pamphlet 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 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. Please provide designated facilities (such as hooks, cupboards, or lockers) that provide adequate storage for 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. If ceiling tiles becomes soiled, and they cannot be cleaned, replacement will be • required. 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 mopwashing sink be covered with a durable, washable backsplash. A finish schedule was not included in your plan submission. Please be sure that all finishes conform to the general requirements. 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. 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 Your plans show seating for 8 patrons. Your restaurant license fee of $497.00 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. If you open between October 1 and the end of the current calendar year, your license fee will be reduced by 50 %. All licenses expire on December 31 of the calendar year and must be renewed prior to January 1 of the following calendar year. A renewal application and invoice for your facility's license for the next calendar year is enclosed for your convenience. Sincerely, anis McBride, Senior REHS Environmental Health Program Enclosure: NSF Diagram c: Gemedi Geleto, EH Specialist, Environmental Health Program Brian Blalock, City of Tigard • FOOD SHIELDS_ Displays of unpackaged foods shall be effectively shielded to intercept the direct line between the customer's mouth and the displayed food, and shall be designed to minimize contamination by the .customer. Shields shall be transparent. Trim strips, if provided, shall be sized.to minimize obstruction of the customer's view. Shields shall be mounted to intercept a direct line between the customer's mouth and the food display area at the customer "use" position. The vertical distance from the average customer's mouth to the floor shall be considered 4 feet 6 inches (1.4 m) to 5 feet (1.5 Special considera- • , tion must be given to the average customer's mouth height in • educational institutions and other special installations. • Shields shall be fabricated of easy -to clean, sanitary materials complying with Items 3.0 and 3.2. Edges of glass or other hazardous materials shall be trimmed . with a smooth protective member and have a safety edge of parent material. For stands or brackets see Item 4.30. . TYPICAL BUFFET TABLE • exposed edges of glass shelves or shields shalt have a custotiter s average mouth heights on a line safety edge of parent material, or be trimmed with . perpendicular to the horizontal edge of the stainless steel channels buffet table -, A £ , E — o v .� v o i n . io I \ t m ST 1 Cr I • t food shields are to intercept the direct line t . food display t area • between the customer's mouth and the food t being displayed end to minimize contamina- t. , - 1 lion by the customer (' . . 11 • TYPICAL CAFETERIA COUNTER customer's average mouth heighu on a line . perpendicular to the horizontal edge of the • trey slide exposed edges of glass shelves or shields shall have a safety edge of parent material, or be trimmed with s \ stainless steel channels E o .4 E1 \ t`` in . io \ . . . ■ food shields are to intercept the direct line food display --.-1 between the customers mouth and the food being displayed and to minimize contamina lion by the customer FOOD SHIELDS