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ENVIRONMENTAL HEALTH DIVISION <br /> ���f� SNOHOMISH 3020 RuckerAvenue. Suite �04 <br /> � HEALTH Everett. WA 982D1-39o0 <br /> DISTRICT 425.339.525D FAX: 425.339.525� <br /> ��� Deaf/Hard oi Hearing: 425.339.57_�i7 (TT1') <br /> � �C��Od�� <br /> PcUruary 15,201 I � �E� � � 2��� <br /> llavid Aprc�a-G:u'ci,i <br /> pLII3LIC W�RK� <br /> 1Losana Castro <br /> 2404 1 GS'�' 1'I. SG <br /> I3othcll, WA 98012 <br /> Subjcct; Proposed GI Garci�� �4arkct, I G04 Broadw.rv Suitc A, Gvcrcu <br /> Dcar Mr. Aprcza-Garcia and Ms. Castro: <br /> Your pinns have bccn revic���cd witli Ihe Izuleti •md Reeul•rtfons of ihc Stntc Ru�ud of I Ical�h, and with ihc policics <br /> of the Snohomish I Icallh Uistrict. With thc addition of the following conditions,tlie plans are appruveJ. <br /> 1. "I'he licalth District operating permit application process must be cmnpleted prior to opening for business. <br /> This facility�vill be classificd as a groccry with Il-12 scals :�nd grocerr �rilh :i medium risk meat market <br /> �rith 0-12 scals, <br /> 2. The thrcocomparlment sink must have inicgral drainboards at both ends. <br /> 3. An indimet �vaste drain is requircd for the food preparation sinks, ihrce-comparUnent sink, mcchanical, ��ulk- <br /> in reGigeration, and any equipmem in which food or food contact equipment is placed. <br /> 4, �Uatcn c�atcrs must bc of sufficicnt sizc tc� providc hot watcr to dishwashcr and/or scullery sinks and at thc I <br /> samc timc providc ho� watcr to all h�mdwush sinks. <br /> 5. Hot ���atcr must bc availablc to all hand���ash sinks within IS seconds. '1'hc hut water fur thc f;iciliry nmst not <br /> bc uscd, at an�� plumbing fisturc, for a minimum af G hours prior to thc prcoperational inspection. '1'his is <br /> rcquircd so ihat proper testing of Ihe 15-sccond timc reyuircmcnt for hot ��'alcr availability can be coit"ipicted. <br /> G. All food service equipment, both new and used, must be listcd by the Nnlionnl,Suniialion Fou�ul,�Nnn (NSI�) <br /> or equivalent for its intendcd usc. Uscd and ncw refrigeration must be capablc of holding potentially <br /> liazardous food at 41°I�or bclow. <br /> 7. Used cquipment is subject to onsite inspection lo dctennine acceptability for use in the proposed food service <br /> estnblishmcnt. Uscd equipment must bc cican, in proper operating condition, and in good repair. Uscd <br /> refrigcration must be capable of holding potcnlially haz.vdous foods nt a temperawre of 41°P or belo�e. <br /> S. 1'roper and adcquate snectc protcetion must be providcd at ihc front countcr work tablc. Thc snceze guard <br /> must comply with NSf ar�quivalent sL•mdards. "1'hc snccrc protcction must inlcrcept thc direct linc betwcen <br /> Ihc customcr's mouth and thc fiwd proparatiun arca. On avcragc thc vcitical distnncc from thc customer's <br /> mouUi to the iloor is 4 fect si� inches to 5 fect. Additional details are includcd on the enclosed infonnation <br /> sheets. Proper scparation must bc maint;�incd bct�veen the raw mc�t prcparatian .u•cas :md the rcudy to cat <br /> food preparation arcas. A horiwn�al scparation of at Icast 16 inchcs or a pony��all, tium thc tloor to ut Icast <br /> 1 G inclies above the sink hasin. is required hetwecn all raw meat preparation m'cas and all ready to eat lood <br /> preparation arcas, <br /> 9. L'�tra wall protection is required on a-alls behind all sinks, including restroom hand�vash sinks, and Ibod <br /> preparation counters and lables. A 1 G-inch high backsplash of plastic laminate, fibcrgluss-rcinforced p1.�slic or <br /> equal is acccptable. A backsplash higlicr than IG inches is required on the wall behind countcr top equipmcnt <br /> taller ihan 16 inches. \Vall protection behind mop sinks nuist cover the cntire spl.ish zone. 1'lastic coaied <br /> hardbo:u'd is not acccplablc. � ---� <br /> (ila � <br />