1032 W MARINE VIEW DR HARBOR MARINE 2018-01-01 MF Import

�� SNOHOMISH HEALTH DISTRICT June17,2011 Laurcn Bivins Harbor Marine 1032 W Marine Dr Marysville, WA 98270 ENVIRONMENTAL HEALTH DIVISION 3020 RuckerAvenue, Suite 104 Everett, WA98201-3900 425.339.5250 FAX:425.339.5254 Deaf/Hard oi Hearing� 425.339.5252 (TTl') Subject: Proposed Harbor Marine, 1032 W Marine View Dr, Fvere.t 98201 Dear Mr. Bivins: Your plans have been reviewed with the Rules and ! with the policies of the Snohomish Health District. ' the Plans submitted on June 16, 201; are approved. 2. 3. C� 5. F� and The Health District operating permit application process must be completeq prior to opening for business. This w�ll have a limited grocery low risk permit and a Food Service Establishment medium risk permit with 0-13 seats. An indirect waste drain is required for the food preparation sink, three-compartment sink, mechanical dishwasher, ice machine, pop dispenser, running water dipper well, steam table, walk-in refrigeration, and any equipment m•vhich food is placed. 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 handwash sinks. Hot water must be available to all handwash sinks within 15 seconds. 7'he 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 for hot H�ater availability can be r,ompleted. All food service equipment, both new and used, must be listed by the Nariona( Sanitaiion 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. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding potentially hazardous foods at a temperature of 41 °F or below. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, nnd 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 behmd dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. All Iloors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable mr,terial. Eapansion joints, seams, saw cuts and the like in concrete floors in all areas, including customer scating arens, must be filled and sealed so as to provide a smooth and cleanable surface. . �