2631 WALNUT ST JACKSONS 2018-01-02 MF Import

SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG Environmental Heallh Division b ►�,C5 -007 November 3, 2014 Caryl Pinner 18215 72" Ave S Kent WA 98032 Subject. Proposed Jacksons Food Store #602, 2631 Walnut Street, Everett Dear Ms. Finner: Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are approved 1. The conditional approval of the plans for Jacksons Food Store 4602 was based upon the plans, menu and HACCP submitted September 19, 2014. Any changes to the plans, menu and HACCP submitted September 19, 2014 will void this approval. 2. The Health District operating permit application process must be completed prior to opening for business. This facility will be re-classified from a low risk food establishment to a medium risk food establishment with 0-12 seats. 3 Three -compartment sinks must be NSF or equivalent listed with integral drainboards at both ends. The basins of the three -compartment sink must be large enough to fit the largest item needing to be washed. 4. An indirect waste drain (an air gap) is required for the three -compartment sink, espresso machine, ice machine, pop dispenser, walk-in refrigeration, and any equipment in which food is placed. Please note that a direct drain to a grease trap is not considered an indirect drain even if the grease trap is indirectly drained. 5. 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 or brass pipe/fittings or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 6. This facility lacks a food preparation sink. No vegetable rinsing/tvashing or draining of canned fruit/vegetables will be allowed unless a food preparation sink is installed. No washing or thawing under running water of raw meat, poultry and/or seafood is allowed without the installation of a separate food preparation sink for raw meat, poultry andlor seafood preparation. Approval of food preparation process and preparation sink location(s) is required prior to installation and use of any food preparation sink. 7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and all food preparation areas. 8. A horizontal separation of at least 16 inches or a vertical parathion 16 inches in height is required between the back handwash sink, Item #50, and the three compartment sink, Item #46, and between the back handwash sink, Item #50, and the worktable, Item #64. 9. 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. 10. Hot water must be available to all handwash 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 for hot water availability can be completed. 3020 Rucker Avenue, Suite 104 0 Everett, WA 98201 40 3900 0 tel: 425.339.5250 0 fox: 425.339.525