2931 W MARINE VIEW DR HAMPTON INN 2018-01-01 MF Import

� �� SNOHOMISH HEALTH DISTRICT �N�NVd.SNOHD.ORG June 20, 2014 David Wuepper Hampton Inn 2931 W Marine View Dr Everett, WA 982D1 Subject: Froposed Hampton inn, 2931 W Marine View Dr, Everett Dear Mr. l�/uepper Envircnm2nial Healih,� Division i �, �� V � � �� 4 [ � �ui ,, 4 LO1 CITY Cr EVERETT Permit Services Your plans have been reviewed with the Rules and Requlations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following condrtions, the plans are approved. 1. The conditional approval of the plans for Hampton Inn w�as based upon the plans, menu and HACCP submitted May 23, 2014. Any changes to these items will void this approvai. 2 The Health District operating permit application process mus4 be completed prior to opening for business. This facility will be classified as a medium risk food establishment with 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 te 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, mechanical dishwasher, ice machine, 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. No food preparation sinks are i�idicated on ihe floor plan. Because of this, no food preparation requiring food preparation sinks will be aliowed in this establishment. No vegetable/fruit chopping, rinsin��washing, rehydrating and or dreining of canned fruitivegetables will be allowed unless a vegetable preparation sink is installed. No washing, rinsing, andior thawing under running water of rew meat, poultry and/or seafood is allowed without the installation of a separatc raw meat preparation sink for raw meat, poultry andlor seafood preparation. Approval of food preparetion processes and preparation sink(s) location(s) is required prior to installation and use of any food preparation sink. 6. A horizontal separation of at ieast 16 inches or a vertical partition 16 inches in height is required between the handwash sink and ihe three compartment sink. 7. Water heaters must be of sufficient s�ze to provide hot water to dishwasher and/or scullery sinks and at ihe same time provide hot water to all handwash sinks. 8 Hol 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. 9. All food service equipment, both new and used, must be listed by the National Sanitatron Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of 41 °F or below. 10. 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 at a temperature of 41 °F or below. 3020 Rucke� A:��'u^, 5��'e 10� � Eveiett. V�'.4 °8:?01-3900 �'el: ,125.339.5250 � fax: 425.339.5 34 '�. %/� � � /