Plans / / /44 I ) '� \ ��
September 1, 1999 ' .
CITY OF TIGAR
W. Lown Construction OREGON
4206 SE Bowman
Milwaukie, OR 97222
RE: Wu's Open Kitchen Building Plan Review
15660 SW Pacific Hwy.
PC #: 8-47c BUP #: 99 .00381
Submittal documents for the above referenced project have been reviewed for conformance with
the applicable 1998 Oregon Specialty Codes and other applicable codes and standards. The
following comments are noted:
I ENERGY COMPLIANCE
p 1. Submit Completed Energy Compliance Forms 5a through 5c, Oregon Non - Residential
vok Energy Code.
FIRE ND LIFE SAFETY
When two or more exits are required, internally lighted exits signs shall be provided
[OSSC, Section 1003.2.8]. Clearly indicate sign locations on the electrical floor plan and
provide that E sheet in the revised plans.
A. Provide secondary power to one lamp in each fixture [OSSC, Section
1003.2.8.5].
B. Exit signs shall incorporate an internally illuminated international symbol of
access [OSSC, Section 1108.4.12.1]. Provide specifications with the revised
plans.
Provide Type 2 -A fire extinguishers throughout so that the travel distance to an
extinguisher does not exceed 75 feet [UFC Std. 10 -1].
'STRUCTURAL I
Suspended acoustical ceiling systems shall comply with the following:
A. Be anchored to resist lateral seismic forces [OSSC, Section 1632 and Table 16-
0]. Provide suspension wires not smaller than No. 12 gauge spaced at 4" O /C,
perimeter wires on terminal ends of cross and main runners at a maximum of 8"
"IA VIIIP41% from each wall, four No. 12 gauge wires splayed 90 degrees from each other at
an angle not exceeding 45 degrees from the plane of the ceiling with a strut
centered and extending to the structural members supporting the floor or roof
above and spaced 12" on center in both directions starting 6' from each wall, and
B. All lighting fixtures weighing less than 56 lbs., shall be positively attached to the
suspended ceiling system [UBC Std., Section 25.213], and
13125 SW Hall Blvd., Tigard, OR 97223 (503) 639 -4171 TDD (503) 684 -2772
Wu's Open Kitchen Building Plan Review
PC #: 8-47c BUP #: 99 -00381
Page #2
C. #12 gauge wires shall be attached to the grid members within 3" of each corner
of the fixtures, and
D. Lighting fixtures shall have two No. 12 slack wires connected from the fixture to
the structure above, and
E. Ceiling- mounted air terminals or services weighing less than 20 lbs. shall be
positively attached to ceiling runners.
i. Provide details in the revised plans. •
F. T -Bar ceilings shall not be used to support partition walls.
I ENVIRONMENTAL AIR
1. Where required by OSSC, Section 1202.2 natural ventilation or a mechanically operated
ventilation system capable of supplying occupancy air in accordance with OSSC, _Table
• 12 -A shall be provided.
n When proposing to use the economizer of the HVAC system with the outside air damper
u set to stay partially opened to provide occupancy ventilation, the designer shall:
4 c A. Document within the construction plans the anticipated occupancy load
for the design of the occupancy ventilation system and,
B. Provide detail of the modification to the HVAC economizer that will
prevent the building operator from adjusting the air damper to a fully
closed position at any time and,
C. Provide design specifications for the additional energy requirements
resulting from the air damper being partially open during the heating cycle
and,
D. Specify on the plans that the system shall operate during such times the
building or space is occupied.
i. Provide outside air specifications on revised plans.
I ACCESSIBILITY
1. Seating spaces at tables shall have a clear floor space of not less than 30 "x48" that
allows forward approach. The clear floor space shall not overlap knee space by more
than 19 inches. OSSC, Section 1109.18.1. Provide details.
2. The tops of tables shall be not less than 28 inches or more than 34 inches above floor or
ground. OSSC, Section 1109.18.3. Provide details.
3. Aisles, including, checkout aisles, and aisles between fixed tables shall be at least 36
inches wide. OSSC, Section 1109.19.
4. Provide a detail showing compliance with OSSC, Section 1109.10.5.2, 1109.10.5.3,
1109.10.5.4, 1109.10.5.5, and 1109.10.7.
5. The customer cashier counter shall have an accessible portion 36 inches long and not
more than 36 inches above the finished floor. OSSC, Section 1109.23.2. Provide
details.
• Wu's Open Kitchen Building Plan Review
PC #: 8-47c BUP #: 99 -00381
Page #3
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Please submit three copies of revised submittal documents and a letter indicating your response
to the above comments for review. Please call me at (503) 639 -4171 if you have any questions.
Sincerely,
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Ro rt Poskin, CBO
SENIOR PLANS EXAMINER
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St/t,/a/9 ??- a
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WASHINGTON COUNTY
OREGON
August 13, 1999
Nancy Wu
13248 SW Roshale Road
Tigard, OR 97223
RE: Plan Review for Wu's Open Kitchen
15660 SW Pacific Highway
Tigard, OR 97224
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Dear Mrs Wu:
The Washington County Department of Health and Human Services has obtained the plans for the
proposed Wu's Open Kitchen to be located at 15660 SW Pacific Highway 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:
1) The plans show a three - compartment sink for washing, rinsing and sanitizing utensils. Each
compartment of the three- compartment sink unit must be large enough to totally submerse
your largest multi -use utensil. The plans show one drainboard on each side of the three -
compartment sink. One drainboard must be designated for soiled utensils and the other for
clean utensils. An accurate test kit is required to test sanitizer concentration in the third
compartment of your sink.
2) The plans show two dishwashers; one for the bar and one for the kitchen. The dishwashers
are assumed to be commercial models. 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. 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.
3) The plans show a food preparation sink located in the back kitchen area by the dry storage
area. Please be aware that this sink can not be utilized for noncompatible uses such as
• handwashing or mop washing. This sink is shown wasting indirectly to a floor sink.
4) The plans show a utility mop sink. Please supply a mop- hanging device so mops and similar
floor cleaning equipment can be cleaned and hung between uses.
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Department of Health & Human Services
155 N First Avenue, MS 5, Hillsboro. OR 97124 -3072
WIC Nutrition Plan: (5031846 -3555 Administration & Planning: (5031846 -4402 TTY: (503) 846 -8601
Health Services: (503) 846-8881 Fax: Clinic (503) 846- 4522 /Administration (503) 846 -4490 Environmental Health: (5031846 -8722
Page 2
5) If you plan to install an automatic chemical dispensing system at your mop sink, please
contact the local plumbing authority for information on the proper back flow device needed to
ensure that the fresh water supply is protected from chemical backflow.
6) A handsink must be designated in each of the food or drink preparation and food or drink
dispensing areas. Handsinks are shown in the bar, at the cook's station, in the wait station and
in the back prep area of the kitchen.
7) A three- compartment sink unit or food preparation sink can not be designated as a
handwashing sink. Handwashing sinks can only be used for handwashing.
8) All handwashing sinks including the restroom handsinks must be equipped with dispensed
soap and dispensed sanitary towels or approved hand - drying devices. 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. The handwashing sinks must
be equipped with hot and cold tempered water. If self - closing, slow - closing, or metered
faucets will be used, they must be designed to provide a flow of water for at least 15 seconds
without the need to reactivate the faucet.
9) Please consult the local Building Department for information on the ratio of toilets, urinals
and handsinks required for your planned occupancy.
10) The restrooms must meet all the requirements as described in the 1987 Oregon Food
Sanitation Rules for design, construction and operation. Be aware that restroom doors must
self -close and that there must be at least one covered waste receptacle in the women's
restroom.
11) The ice machine, steam table, prep sink, dishwashers and any other .piece of equipment
utilized to hold food or ice in that is equipped with a drain must waste indirectly. 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.
12) Any refrigeration unit which does not come equipped with an evaporator pan for its liquid
wastes must have its liquid wastes drain indirectly to a floor drain or floor sink.
13) Floor sinks and floor drains must be located so they are accessible for cleaning and
maintenance.
14) All floor, wall and ceiling surfaces must be smooth, durable, sealed and easily cleanable and
in a light color. 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.
15) If acoustical ceiling tiles are utilized and they become soiled and can not be cleaned, then
replacement will be required. A washable ceiling surface is recommended for food
preparation and cooking areas.
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• 16) Base coving at least four inches in height will be needed on all wall/floor junctures that
require wet mopping.
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17) Any gaps in floors, walls, or ceiling around plumbing or electrical work must be filled in to
prevent rodent and insect access and entrance.
18) Exposed utility lines and pipes can not be installed horizontally on the floor.
19) All lamps over or within food storage, food preparation, and food display facilities and
facilities where utensils and equipment are cleaned and stored shall be shielded, coated or
otherwise shatter resistant.
20) Each refrigeration unit not equipped with an accurate built -in thermometer, must have a spirit
stemmed thermometer located on the top shelf or door.
21) A metal probe thermometer accurate to +2 °F must 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.
22) If perishable food will be cooled, then a method to rapidly cool this food must be provided.
Commercial air cooled refrigerators or ice baths are recommended for cooling foods. When
foods are cooled in the refrigerator, they must be cooled in shallow containers. 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. Perishable food must be
cooled from 140 °F to 45 °F or less in no more than four hours.
23) If perishable foods will be reheated, a method to reheat this food to 165 °F within one hour
must be provided. Steam tables, bain manes and crock pots • are not allowed for rapid
reheating or cooking of foods.
24) All equipment must be installed so as to be moveable or properly sealed to facilitate proper
cleaning.
25) Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is not
acceptable.
26) To minimize manual contact of foods, please provide and utilize handled scoops and other
appropriate utensils.
27) 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.
28) 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 need not be elevated.
29) All floor mounted equipment, unless readily movable, must be sealed to 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.
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30) 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, dumpsters and compactor
systems located outside must 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.
31) Your plans show seating for more than 30 patrons and will need to conform with the Oregon
Clean Air Act designating smoking and nonsmoking areas. For your convenience, a copy of
this Rule is enclosed.
32) The local plumbing authority may require a grease interceptor be installed. If a grease
interceptor is required, it must be located and installed so that it is effective. A grease trap is
shown. A maintenance schedule. must be developed and followed to prevent grease from
going down the sanitary sewer.
33) All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
34) This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes.
35) All employees must have current Washington County Food Handler's Cards. For information
call 640 -3460.
36) A preopening inspection must be conducted by our Department prior to license approval and
operation. Please contact Chad Petersen at 648 -8722 at least one week prior to operation to
schedule this - inspection.
The plans you have submitted have been approved. If any future changes are necessary, it will be
required that those changes be approved by this Department.
Sincerely,
DEPARTMENT OF HEALTH AND HUMAN SERVICES
Mark Hanson, RS, Sanitarian
Environmental Health and Sanitation
M-I:eoc
Enc: 1
cc: City of Tigard
Chad Petersen, RS Sanitarian