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MARION O[:~UNTY HEALTH DEPARTMENT <br /> <br />August 24, 19gl <br /> <br />PLA~ REVIEW -- Santiam Golf Club, Stayton <br /> Owner: Santiam Golf Clnb, Inc. <br /> <br /> Builder: John A. Pfeifer, Sitverton~ OR <br /> <br />OAR/ORS No. <br /> <br />32-002 <br /> <br />32-004 <br /> <br />32-012 <br /> <br />32-O]6 <br />32-018 <br /> <br />32-020 <br /> <br />Floors in restrooms and in all areas where food or food products <br />are stored, prepared or dispensed must be smooth and easily <br />cleanable. Dishwashing areas also mast be smoeth and impervious~ <br />Storage of cooking equipment is to be in rooms with Smooth~ <br />impervious floors. Unfinished concrete or wood is not acceptable. <br />Quarry tile is approved. Suggest sheet vinyl or equivalent. <br />Wood floors and carpet allowed only in dining area. Self-service <br />salad/condiment areas must have a smooth, non-absorbent floor <br />covering such as vinyi~ tile or the equivalent. <br /> <br />Floor behind bar must be smooth, non-absorbent, and easily cleanab]e. <br /> <br />Surfaces of walls and ceilings in restrooms, dishwashing, food <br />storage~ preparation and dispensing areas ~ust be s~ooth~ easily <br />cleanable, and of light color. Rough texture plaster or brick <br />walls eot approved in these areas. Backsplash is necessary <br />behind cookfng dishwasbing equipment. Ftoor-to~cei!ing i~pcrvious <br />backsplash of stainless steel, formica or Glasbord is recommended. <br /> <br />Ali wood must be sealed so as to be easily cleanable, smooth and <br />non-absorbent. <br /> <br />Public restrooms in the restauran~ are required. These may serve <br />both employees and the public. Fixture requirements as per <br />Appendix E of the Uniform Building Code. <br /> <br />A handwash~ng sink in the food preparation area for handwashinB use <br />only is required. Soap and sanitary towels are required. <br /> <br />All equipment ~ust be installed so as to be r,!oveable or properly <br />sealed to f~cliztatc proper clea~ling. Sgorage she]ves plust also <br />be snlooth~ impervious and easily cleanable. Unfinished wood is <br />not acceptable. <br /> <br />Dishwashing facilities must be comprised of a commercial grade <br />dishwasher or a three-compartment sink large enough to totally <br />immerse the largest multi-use utensil in the establishment. All <br />utensils must be sanitized. <br /> <br /> <br />