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ENVIRONMENTAL HEALTH DIVISION <br /> �� SNOHOMISH 3020 Rucker Avenue, Suite 104 <br /> HEALTH Everett, WA 98201-3900 <br /> DISTRICT 425.339.5250 FAX: 425.339.5254 <br /> Deat/Hard ol Hearing: 425.339.5252 (TTY) <br /> .iuiy 3�, zoos _, � . ;�: _, � �`'��[,,��. <br /> \ ,. ,l <br /> I����== ;; <br /> l�, ,,, � ;; 2ooa __ <br /> Rcbccca Guadamud � ' <br /> Marimba Rcstaurant LLC _ . ;_ - ' <br /> 5(O1 IS' Avc SE CI7Y UF '�':�kETf <br /> I:vcrett, WA 98203 cngineeringrl'��'.�I�;� Ser:: c� <br /> Subject: Proposed Restaurant, Marimba Iicstaurant, 1405 licwitt Ave, L�crett, 95301 <br /> Dcar Ms. Guad�mud: <br /> Your plans havc becn rcviewed with lhe Rules and Rcaulations of thc Stale Board of Health, and <br /> with the policics of the Snohomish I lealth District. V�'ith the addition of the followmg conditions, <br /> the plans arc upprored. <br /> 1. 7'he 1-lealth District operating ucnnit application process must be cornpleted prior to opening <br /> for business. This fsicilit�� N�ill bc classified as n Medium risk with scuts, You have paid <br /> for your transfer of ownership fcc fro 2008. your permit must be renewed for 2009 by <br /> December 31, 2008. <br /> 2. An additional food preparation sink is required. The sink must be listed by the National <br /> Sani(alion Fo:utdulion (NSP) or equivalent and liavc at least one integral drainboard. <br /> 3. Au indirect wnste drain is required for the food preparution sink, three-compartment sink, <br /> mechanical dishwasher, ice machinc, pop dispenser, running water dipper well, steam table, <br /> walk-in refrigeration, and any ec�uipment m whwh food is placed. <br /> 4. Rcview of your 1-IACCP plan sho�+�s cooling of lefiovers and reheating the next day. This <br /> facility has � limitcd amount of refrigeration equipment and lacks an ice machine. No <br /> advanced prep�ration of foods that rcquire cooling �+�ill Ue allowed unless a walk-in <br /> refrigerator is installed or othcr Health District approved cooling method is in place. No <br /> advanced preparation of liquid Coods that require cooling will bc allowed unless an icc <br /> muchine is installed and a properly sized food preparation sink is installed or other I-Iealth <br /> District approved cooling method �s m place. <br /> 5. 'I'he proposcd menu indic�tes that Cevichc is to be servcd. Whcn ra�+� or undercooked foods <br /> such as mcats, cggs, or scafoods and or unpasteurired juices are offercd for service or for sale <br /> as rcady to c�L a consumcr ad��isory must be availaUlc. 7'hc raw or undercooked food items <br /> must Ue cicarly idcntified as raw or undcrcookcd on thc mcnu or on a sign clearly visiblc to <br /> the patrons. 'fhc sign or menu must also indic2te the incrcased risk of food borne illness <br /> associatcd with tlic consumption of raw or uudcrcooked food itcros. Additional consumcr <br /> advisory details are includcd on lhc enclosed information sheet. <br /> A prcoper:�tional inspcctimi is required priur to operating permit issuancc and xppruval to <br /> open fur business. At the time of inspcction thc construction of the food service establishmcrt <br /> must he complelc and all equipment must be in place and in proper operating conditi.r.�. <br /> Incomplctc construction or cquipmcnt operation m�y result in a $1G0.00 reinspcction fcc. <br /> Kequcsts for a prcuper:riionsJ inspection musl bc reccived at Ieust one week in advunce of <br /> tlic d:ite Ucing rcquested fur the inspection. Contact the Food 1'rogram office a minimum af <br /> onc �vccic in :id��:mcc to schediilc :m :ippointmcnt for thc prcuper.itional inspcction. Thc <br /> prcoperational inspection will ensurc compliancc ���ith the Rules and Reeulations of the 5tatc <br /> Rotird of I lealth for Pood Scrvicc Saniiation. <br />