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Page 2 <br /> <br />333-155-210 <br />& 220 <br /> <br />333-155-100 - <br />130 <br /> <br />333~153-150 <br />160, 151~040 <br /> <br />333-151-140 <br /> <br />333-154-020 - <br />070 <br /> <br />Ail windows and doors opened for <br />ventilation must be adequately screened and <br />all doors must have tight-fitting <br />thresholds or barriers to prevent insect <br />and rodent entry. <br /> <br />Public restrooms in the restaurant are <br />required. These may serve both employees <br />and the public. The toilet facilities must <br />be installed according to the Oregon State <br />Specialty Code of 1980. <br /> <br />Plans show ssatinq of 110. Please be <br />advised that for this manE_.~.eats another <br />ppinal would be required (or.....reduce the <br />seatin~b~ 10 seats). <br /> <br />Restroom doors shall be self-closinq. <br /> <br />Access to the restroom by the public shall <br />not be through food preparation, storage or <br />utensil-washing areas. Self-closing, slow- <br />closing, or metering faucets used shall be <br />designed to provide a flow of water for at <br />least 15 seconds without the need to <br />reactivate the faucet. Hot and cold water <br />shall be tempered by means of a mixing <br />valve or combination faucet. Sanitary soap <br />and sanitary towels in dispensers are <br />required. <br /> <br />All equipment must be installed so as to be <br />moveable or properly sealed to facilitate <br />proper cleaning. Storage shelves must also <br />be smooth, impervious, and easily <br />cleanable. Unfinished wood is not <br />acceptable. Note that steam tables are not <br />allowed for rapid reheating or cooking of <br />foods. <br /> <br />Probe thermometers with a 0 - 220~ F. <br />temperature range (accurate to +2° F.) <br />required to check food temperatures. <br /> <br />are <br /> <br />Dishwashing facilities must be comprised of <br />a commercial grade dishwasher or a three- <br />compartment sink large enough to totally <br />immerse the largest multi-use utensil in <br />the establishment. Ail utensils must be <br />sanitized. <br /> <br /> <br />