local building departments (including the City of Portland) require
a Multnomah County Health Department Plan Review prior to issuing building
permits.

The Plan Review process involves two steps: The first step is an evaluation
of plans in the Environmental Health office. Second, the on-site pre-opening
inspection ensures that the construction is done according to the submitted
plans. If construction is in compliance with the Environmental Health
codes then we will give our permission to open. All construction must
be signed-off by the appropriate local government agencies prior to
opening. Within approximately two weeks of opening the area Environmental
Health Specialist will perform an unannounced scored inspection.

RESTAURANT
PLAN REVIEW REQUIREMENTS

OAR 333-161-0000
requires that plans be submitted for review when a food service establishment
is constructed or extensively remodeled. All construction must conform
to OAR 333-150-0000 through 333-156-0330 as printed in the Food Sanitarian
Rules published by the Oregon Health Division. The following information
must be submitted to County Environmental Health for review:

Proposed Menu (be specific)


Floor
Plan to Scale


Include plans for all facilities including food
preparation areas, restrooms, mop washing areas, storage areas, self-service
areas, waiting areas, etc., on the floor plan submitted.
The equipment
list must identify the location of equipment on the floor plan.
The plans must
show adequate facilities for rapid cooling and cold holding (commercial
refrigerator, walk-in or ice bath). (OAR 333-151-0050)
The plans must
show adequate facilities for rapid heating (stove and hot holding, microwave).
(OAR 333-151-0060)


Required
Plumbing Fixtures


Mop sink or mop washing facilities. (OAR 333-156-0140)
Hand sink in
each food prep area. (OAR 333-155-0140)
Vegetable washing
sink with an indirect waste. (OAR 333-151-0080, 333-155-0140 and 333-156-0140)
Dishwashing facilities
w</span><span class="Normal--Char" style=" font-size: 12pt;">ith an
indirect waste. (OAR 333-154-0000 through 0050)
Restrooms. (OAR
333-155-0100 through 0130)
Show floor sinks
and drains for all equipment used to hold food or ice that produces
disposable wastewater. (OAR 333-155-0090)


Seating layout; indicate the m</span><span class="Normal--Char" style=" font-size: 12pt;
font-weight: bold;">aximum number of seats.


Designate employees break area for eating, drinking
and smoking. (OAR 333-152-0050)


List surface finishes for all walls, floors and
ceilings. (333-156-0000 through 0120)


Ventilation. (OAR 333-153-0110, 333-156-0170 through
0180)


Hot water (heater tank size and BTU rating).


Garbage storage area and surfaces. (OAR 333-155-0180
through 0200)

Please note that all other local authorities must also approve your
plans.

GENERAL
RESTAURANT REQUIREMENTS

The following is not a complete list of the rules. Please see the current Food Sanitation Rules for complete information.

All new food service establishments,
establishments not previously licensed by the Health Department and
those not licensed for the preceding 12 months, must comply with all
current rules regarding plumbing, construction and equipment.

Plans: Submit plans for review
and approval before the construction or remodeling of a food service
establishment.

Hand Washing Sinks: In establishments
constructed or substantially remodeled after July, 1965, hand-washing
facilities shall be present in the food preparation area and must be
easily accessible. HAND WASHING SINKS MUST BE SEPARATE FROM
OTHER SINKS AND MAY NOT BE USED FOR FOOD PREPARATION OR UTENSIL WASHING.


Food Prepa</span><span class="Body-0020Text-0020Indent--Char" style=" font-weight: bold;
text-decoration: underline;">ration Sink: Provide cleanable
construction. Hand washing and ware washing is not allowed. Plumb the
waste line indirectly.


Dishwashing: Dishwashing must be
accomplished either by means of a three-compartment sink or by an approved
dishwashing machine. In either case, the dishwashing area shall be equipped
with drainboards or sorting tables; one for soiled utensils, and one
for clean utensils. These surfaces should be sufficient size to handle
peak loads in a sanitary manner. Two-compartment sinks for dishwashing are not allowed.


Three-compartment Sinks: Each compartment shall be of sufficient
size to allow immersion of the largest utensil to be washed. Each compartment
of the sink shall be supplied with hot and cold running water. When
possible these must have indirect wastes.


Mechanical Dishwashing: The pressure of the final sanitizing
rinse water supplied to the machine shall not be less than 15 nor more
than 25 pounds per square inch (psi) measured in the water line immediately
adjacent to the final rinse control valve. A ¼ inch Iron Pipe Size (IPS)
valve must be provided immediately upstream from the final rinse water.
Machine or water line mounted thermometers, accurate to ± 3°F, must be provided to indicate the temperature of the final
rinse water as it enters the manifold. Plumb the drain lines with an
indirect connection.



Hot Temperature Type: If the machine sanitizes by means of
hot water, it must maintain a minimum wash and rinse temperature as
specified by the manufacturer and measured at the dish rack.


Cold Temperature Type: If the machine sanitizes by means of
chemical injection, it must maintain a minimum wash temperature of 120°F and a minimum rinse temperature of 75°F or higher if specified by the manufacturer. The concentration
of the chemical sanitizer injected during the final rinse must be at
least 50 ppm for chlorine types, 12.5 ppm for iodine types. An approved
test kit to accurately measure the concentration of the chemical sanitizer
must be provided and used on a regular basis.



Mop Sinks: Installation of a utility
sink or curbed cleaning facility is required. Any hose bibs require
installation of vacuum breakers.


Cold Holding: Enough conveniently
located refrigeration facilities or effectively insulated facilities
shall be provided to assure the maintenance of potentially haza