3201 RUCKER AVE CC TERIYAKI 2018-01-02 MF Import

ENVIRONMENTAL HEALTH DIVISION �i. ,W,;a SNOJ HOIISH 3020 Rucker Avenue, Suite 104 HEALTH Everett, WA98201-3900 �1 DISTRICT 425.339.5250 FAX:425.339.5254 Deal/Hard of Hearing: 425.339.5252 (TTY) February 8, 2008 kwl-cZS Esther Foerderer 14605 9"' Place NE Shoreline, WA 98155 Subject: Proposed, CC Teriyaki @ 3201 Rucker Avenue, Everett Dear Ms. Foerderer: Your plans have been reviewed with the Rules and Rer<ulations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition ofthe following conditions, the plans are approved. 1. The Health District operating permit application process must be completed prior to opening for business. The permit categol" will be Rest:nn'ant: I ligh Itisl<, with scats. 2. 'file three-comparunent sink must be National Sanitation Foundation (NSF) or equivalent listed and be freestanding with integral drain boards at the right side. A clean side dish table will be located at the left side of the dishwasher. 3. An indirect waste drain is required as indicated in the Plumbing Information section of the plans. 4. A reduced pressure backflow prevention device is required at the end of the copper water pipe serving the pop dispensing system prior to the carbonation device. No copper pipe or other potentially corrosive material is allowed after the reduced pressure backflow prevention device. 5. A vertical partition 16" high splash guard is required (as indicated on the plans) between the two preparation sinks. A splash g;:ard is not required on the right side of the neat preparation sink, # 1 I. 6. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide hot water to all hand wash sinks. Hot water must be available to all hand wash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the 15-second time requirement f'or hot water availability can be completed. 8. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding potentially hazardous food at 41°F or below. 9. Extra wall protection is required on walls behind all sinks, including restroont hand wash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate. fiberglass - reinforced plastic or equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is nc+ acceptable. 10. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, scams, saw cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and scaled so as to provide a smooth and cleanable surface. 11. The ceiling above the food preparation areas must be nonperforated, nonabsorbent, smooth and easily cleanable. C//P