Laserfiche WebLink
�on �������i� ��, <br />U '� MAY [ 4 2012 -- � <br />��, SNOHOMISH � <br />�HEALTH DISTRICT ��_�»- •-• <br />v n � i ��G't1fZ k�—� <br />WWW,$NOHD.ORG Errleonman'al Heo'h Divis�on <br />(L� rzo�f-c�3 � <br />Ma�- 23, 2012 <br />Khahd Husain <br />13130 SE Kent Kangley Rd <br />Kent, WA 98030 <br />Subject: Proposed, 7-Eleven, 1816 112"' St SF, Everett <br />Dear Mr Husain <br />Your plans have been reviewed with the Rule� and Requlations of the State f3oard of 1lealth, and with <br />Ihe policies of the Snohomish Health District. With ihe addition ol the following conditions, the plans <br />are approved <br />1 I he Health Disincl operaling permil application process must be completed pnor to opening for <br />busine�s This facility will be classified as a low risk grocery and a medium risk food <br />establishment (dell) with 0-12 seats. <br />2 At least one handwash sink is required in Ihe dishwaehing area. A handwasn sink musl be installed m <br />the dish wash area. <br />3 Tl.ree-compariment smks must be NSF or eq�ivalent listed with integral drainboards at boih ends. <br />4 ��n indirect wasie drain (an air gap) is re�qu� sd eorSeherunn�i Pg waterld pperkwellesteam table, walk �in <br />mechanical dishwasher, ice machine, p p P <br />�e(nyeration, and any equipment m which (ood is placed. <br />�, �: reduced pressure backllow prevention device is reqwred at ihe end ot ihe copper water pipe servin_y <br />oorr4od b el mater � is allowed�a(ter the edu���dtpre sure backflow pee �e t on dev�ice. r other potentially <br />G sinl bas nt�is qan ed betweerathe alw meat/poul�l y seatood p eparat onr s�nktandsready to eat foode the <br />preparahen and storage areas. <br />7 A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br />behveen ihe handwash sink and all food preparation amas. <br />e belwce Plthe spias �guardslmust be/al ealst�l8r nohes apar (sh�orulder wldih) to al�low proper access ��ce <br />the handwash sink. <br />u�Nater heaters m�ist be of suflicient size to provide hol vaater to dishwasher and/or scullery sinks and at <br />U�e same hme provide hot water to all handwash sinks <br />� r, I iot water must be available lo all handwash sinks within 15 seconds The hot waler tor the facil�ty must <br />nol be used, at any plumbing fix�ure. tor a minimum ot 6 hours prior to the preoperational inspection. <br />� h�s is reqwred so that prope� testing of the 15-second time rPquirement for hot water availability can be <br />compleled <br />1 1 All lood service equiprnent, both new and used, must be listcd by the Nafional Sanitafion Foundatior <br />(NSF) or equivalr.nt (or its intended use Used and new retrigeration must be capable of holdmg food at <br />temperaiure of 41"F or below. <br />12 Us�d equipment is subject to onsite inspection io determine acceptability for use in ihe proposed (ood <br />t ised efr ger�etion must�be tlapable of ho ding at altemperatureeof 41`I• tor beloW ition, and in good repair <br />��,,,; ��, ��:� �•r ,,.,•��,�,�:., �,�,�,t•� '��1�4 t E�te�ett VJA 98201-3900 � tel: 425.3.'9.5250 � faz: 425.339.5254 <br />