Correspondence ° s 7i.A4 aazrz9 -cro
WASHINGTON COUNTY
• OREGON
MAY 2 2 2000
May 17, 2000 BY'
Tammy Chapman
8610 SW Scoffins Street D -47
Tigard, OR 97223
RE: Chapman's Deli
8610 SW Scoffins Street #D-47
Tigard, OR 97223
Dear Ms Chapman:
The Washington County Department of Health and Human Services has obtained the plans for the
proposed Chapman's Deli to be located at 8610 SW Scoffins Street #D47 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 indicate 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. Two drainboards are required. 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 a dishwasher. The dishwasher must be a commercial model, not a domestic
machine. 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 do not clearly indicate which sink will be designated for food preparation. Any
sink used for food preparation (washing, thawing, etc.) must drain indirectly to a floor sink. If
existing sinks used for other purposes will be used for food preparation, they must have
compatible use. Neither handwashing sinks nor mop sinks may be used for food preparation.
The third compartment of the three- compartment sink may be utilized for food preparation if
it wastes indirectly to a floor sink.
Department of Health & Human Services
155 N First Avenue, MS 5, Hillsboro, OR 97124 -3072
WIC Nutrition Plan: (503) 846 -3555 Administration & Planning: (503) 846 -4402 TTY: (503) 846 -8601
Health Services: (503) 846 -8881 Fax: Clinic (503) 846 -4522 /Administration (503) 846 -4490 Environmental Health: (503) 846 -8722
Page 2
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.
5) A handsink must be designated in each of the food or drink preparation and food or drink
dispensing areas. A handsink is shown in the kitchen preparation area.
6) 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.
7) 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.
8) The plans show an employee restroom with a toilet and a handwashing sink.
9) Your total seating capacity indicated on the plans is 0. 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) Any 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.
Page 3
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. Carpeting is not allowed in the storage room or in the hot
water heater room.
15) Base coving at least four inches in height will be needed on all wall/floor junctures that
require wet mopping.
16) Any gaps in floors, walls, or ceiling around plumbing or electrical work must be filled in to
prevent rodent and insect access and entrance.
17) Exposed utility lines and pipes can not be installed horizontally on the floor.
18) 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.
19) Each refrigeration unit not equipped with an accurate built -in thermometer, must have a spirit •
stemmed thermometer located on the top shelf or door.
20) 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.
21) 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.
22) If perishable foods will he 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.
23) All equipment must be installed so as to be moveable or properly sealed to facilitate proper
cleaning.
Page 4
24) Storage shelves must be smooth, impervious, and easily cleanable. Unfinished wood is not
acceptable.
25) To minimize manual contact o_ f foods, please provide and utilize handled scoops and other
appropriate utensils.
26) 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.
27) 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.
28) 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.
29) If food delivery is planned then deliveries must be made in approved company vehicles with
approved equipment that will keep products at proper temperatures. Insulated ice chests will
be required for transport and delivery of products.
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) All plumbing must meet the requirements of the City of Tigard and the Oregon Uniform
Plumbing Code.
32) This facility and its operation must meet all the Oregon Food Sanitation Rules and Statutes.
33) All employees must have current Washington County Food Handler's Cards. For information
call 846 -3460.
34) A preopening inspection must be conducted by our Department prior to . license approval and
operation. Please contact Chad Petersen at 846 -8722 at least one week prior to operation to
schedule this inspection.
•
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35) The license fee of $330.00 and license application must be submitted to this office prior to the
preopening inspection.
The plans you have submitted have been approved subject to stated conditions. 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
7 64/44, 4 ,„,,,
Mark Hanson, R.S., Sanitarian
Environmental Health and Sanitation
MH:eoc
cc: Chad Petersen, R.S., Sanitarian
City of Tigard Building Department