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Report e/kPadue-cto--to faun 8vo $ —vo t 30 WASHINGTON COUNTY OREGON January 8, 2008 Doug Frasco, Regional Manager BHG Hotels PO Box 1670 Wilsonville, OR 97070 RE: PLAN REVIEW FACILITY NUMBER: 34007117 Holiday Inn Express 15700 SW Upper Boones Ferry Road Tigard, OR 97035 Dear Mr. Frasco: The Washington County Department of Health and Human Services Environmental Health Program has received plans for the proposed Holiday Inn Express restaurant to be located at 15700 SW Upper Boones Ferry Road in Tigard, Oregon. 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. 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 do not show a utility mopsink or curbed floor receptacle, but you have indicated there is one in the building. No other fixture may be used for disposal of mopwater. 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. 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. 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 HANDWASHING The plans you have submitted show a handsink in the food preparation area. Handwashing facilities as shown on the plans are approved. 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 this Department upon request. Any adjacent work surfaces or clean utensils must be protected through installation of a splash guard. The number and placement of handsinks must be adequate to serve all foodservice activities including preparation, cooking, dishwashing, serving, bussing, bartending, and restrooms. RESTROOMS Facilities providing on- premise consumption must provide public restrooms. Seating is not shown. Facilities that do not provide on- premise consumption must provide an employee restroom with a toilet and a handwashing sink. Public /employee restrooms must be available within 500 feet of the food service operation. When public restrooms are not provided within the food facility but at a distance or elsewhere in the building, you must provide a sign indicating the location. Restrooms must be open and available for use during all restaurant operating hours. Restrooms 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. 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. 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. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 3 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. A food preparation sink is shown. Food may not be placed into any sink that does not waste indirectly with an approved air gap as described above. The third compaittnent 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 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. 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. Restaurant Plan Review Letter -- Washington County HHS Environmental Health Program Page 4 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/ foodsafety/ 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 4 inches high, or elevated on legs to provide at least a 6 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. OBTAINING APPROVAL TO OPERATE A pre - opening inspection must be conducted by this Department prior to license approval and operation. Your plans show seating for 45 patrons. Your restaurant license fee of $545.00 and your license application must be received by this office prior to scheduling your pre- opening inspection. After submitting your application and fees you may contact this office at (503) 846 -8722 to schedule a pre - opening inspection. Please call at least one week in advance to facilitate scheduling. Sincerely, 61/414 &VJ Shelley Stew , RS, Sr. Environmental Health Specialist Environmental Health Program Enclosure: NSF Diagram c: 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 0.5 m). 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 shall have a . custotner 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 1 E - ]:::: E , E o v , v . an 1 ■ io v ( ' t v I ' , t food shields are to intercept the direct line t . ` food display ` between the customer's mouth and the food tI ` area ..0 �,t • being displayed and to minimize contamina- l . ' (ion by the customer (, • �I • TYPICAL CAFETERIA COUNTER . customer's average mouth heights on a line perpendicular to the horizontal edge of the tray slide • exposed edges- of glass shelves or shields shall have a safety edge of parent material, or be trimmed with -� s steel channels E \� o .n v _ food shields are to intercept the direct line , • food display —+--I r between the customer's mouth and the food being displayed and to minimize contamina- ' tion by the customer - FOOD SHIELDS