7514 EVERGREEN WAY 2020-08-27 - Laserfiche WebLink

81'. SNOHOMISH m HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division October 10th, 2018 Howard Kimura Subject: Proposed Remodel, Wendy's Restaurant, 7514 Evergreen Way, Everett, WA 98203 Dear Mr. Kimura: After reviewing your plans with the Rules and Regulations of the State Board of Health, and with the policies of the Snohomish Health District, your plans for Wendy's Restaurant have been approved. The approval was based upon the plans, menu, and food flows submitted 9/19/2018. Any changes to the plans, menu, and food flows without preapproval from the Health District will void this approval. A preoperational inspection is required prior to the use of new equipment. At the time of inspection the construction of the food service establishment must be complete and all equipment must be in place and in proper operating condition. Incomplete construction or equipment operation will result in a $185.00 re-inspection fee. Contact the Food Program office a minimum of one week in advance to schedule an appointment for the preoperational inspection. Please review the following requirements and conditions of operation before scheduling: 1. It is understood the scope of this project is to remove the existing walk-in cooler, install (in a new location) a new walk-in cooler/freezer, relecate--the existing-two corripartme ant=tree compartment sin#c elooat he rnop sink, install-a=-new hand-sink=we er. .t1-4e existing rnop:s nk arras. located, and replace kitchen flooring, ceiling tiles, lighting, and fiber reinforced paneling (FRP). 2. If the establishment continues to be in operation during the remodel, dust barriers must be installed to ensure that food protection and safety is not compromised. The establishment will be required to discontinue operations if any disruption in water, electrical, or sewer service occurs, due to the remodel. Proper handwash stations must be kept accessible and functional during all hours of food service establishment operation. 3. No food storage or preparation is allowed in new equipment prior to the preoperational inspection. 4. An indirect waste drain (1 inch vertical air gap, minimum) is required for the food preparation sinks, walk-in refrigeration, and any equipment in which food or food contact equipment is placed. 5. 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. 6. Three-compartment sinks must have rounded corners and integral drainboards at both ends. The drainboards of the three compartment sink must be sloped to the basins. The basins of the three- compartment sink must be large enough to fit the largest item needing to be washed. 7. If splashguards(equipment, partitions and/or walls) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart(shoulder width)to allow proper access to the handwash sink. 8. Water heaters must be of sufficient size to completely fill two compartments of the 3-compartment sink with hot water and still be capable of providing at least 100°F water at the handwash sinks. 9. All food service equipment, both new and used, must be listed by the National Sanitation 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. It cannot be determined from the floor plan or information submitted whether or not a chemical dispensing system will be installed at the mop sink. Please note that the use of screw-on type `wye' adaptors at the mop sink faucet for use with chemical dispensing systems is prohibited. Additionally chemical dispensers cannot be connected to the mop sink faucet. The chemical dispenser must have a separate water connection. A`sidekick' adaptor at the mop sink faucet is acceptable. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 • fax: 425.339.5254