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o ���o��� <br /> C� , zo,� <br /> SNOHOMISH t�►Y 7 <br /> HEALTH DISTRICT 4i iRT t�, ����Y�_ <br /> WWW.SNOHD.ORG Environmental Healih Division <br /> May 11, 2012 <br /> Kanokwan Hall <br /> 10007 Montana Rd <br /> Everett, WA 98204 <br /> Subject: Proposed Remodel, ICanok Thai Food Restaurant, 1105 Hewitt Ave, Everett <br /> Your plans have been reviewed wRh the Rules and Reaulations of the State Board of Health, and with the policies <br /> of the Snohomish Health District.With the addition of the following condit�ons,the plans are approved. <br /> 1. The Health District operating permit application process must be completed prior to opening for business. <br /> This tacility will be classified as a high Hsk food establishment with 7S-SO seats. <br /> 2. The condftfonal approval of the plans for Kanok Thaf Food Restau►ant was bned upon the plans <br /> submkted May 7, 2012 and the menu and HACCP submittW May 7, 2012.Any chanpes to the <br /> plans aubmitted May 7,2012 and ths menu and HACCP submittsd May 7,2012 will void Mis <br /> �pproval. <br /> 3. Three-compartment sinks must be NSF or equivalent listed with integral dreinboards at both ends. <br /> 4. An indirect waste drain(an air gap) is required fo� the food preparatfon sink,three-compartment sink, <br /> mechanical dishwasher, ice machine, pop dispenser, running water dipper well, steam teble, walk-in <br /> refigeraHon, and any equipment in which food is placed. <br /> 5. A reduced pressure backHow prevention device is required at the end of the copper water pipe serving <br /> the pop dispensing system prior to the carbonation device. No copper or brass pipe or other potentially <br /> corrodible material is allowed after the reduced pressure backflow prevention device. <br /> 6. Each food prepara6on sink must be NSF or equivalent listed with at least one integra�drainboard. <br /> 7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between <br /> the handwash sink and all food preparation areas. <br /> 8 belween the splashgu�ardslmustbe at east�l6 nches apart(sh�oulder w dth)to alow proper accesa to the <br /> handwash sink. <br /> 9. Water heaters must be of suificient size to provide hot water to dishwasher and/or scullery sinks and at <br /> the same time provide hot water to all handwash sinks. <br /> 10. Hot water must be available to all handwash sinks within 15 seconds.The hot water for the facfliry must <br /> not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspecGon.This <br /> is required so that proper testing of the 15-second time requirement for hot water availability can be <br /> completed. <br /> 11. All food service equipment, both new and used, must be listed by the National Sanitation Foundation <br /> (NSF)or equivalent for its intended use. Used and new refrigeration must be capable of holding iood at <br /> temperature of 41°F or below. <br /> 12. Used equipment is subject to onsite inspection to determine acceptability tor use in the proposed food <br /> service establishment. Used equipment must be clean, in proper operating condition, and in good repair. <br /> Used refrigeration must be capable of holding at a temperature of 41°F or below. <br /> 13. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food <br /> preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass-reinforced <br /> plastic or equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter <br /> 3020 Rucker Avenue. Suite 104 � Everett, WA 98201-3900� tel: 425.339.5250� fax:425.339.5254 <br /> ��a <br />