1414 HEWITT AVE PROHIBITION GRILLE 2018-01-02 MF Import

ENVIRONMENTAL HEALTM DIVISION �� SNOHOMISH 3020 Rucker Avenue, Suite 104 HEALTH Evereit, WA98201•3900 DISTRICT 425.339.5250 FAX: 425.339.5254 Oeat/Hard of Hearing: 425.339.5252 (TTY) DecemberG,200G Gianni Saffioti 8004 Ivtukilteo Specdway Mukilteo,WA 98275 Subjec:: Proposed,Prohibition Grille, 1414 Hewitt,Everett Dear Mr. Saffioti: Your plans have been reviewcd with thc Rules and Regulations of the State Board of Health,and with the policies of the Snohomish Hcalth District. With the addition of the following conditions,the plans aze approved. 1. The Health District operating permit applicatian process must be completed prior to opening for business. 2. The mop sink will double as a hand sink in the dish room. 3. M indirect waste drain is required for the food preparation sink, mechanical dishwasher, ice machine, walk- in refrigeration,and any equipment in which food is placed. 4. A horizontal sepacation of at least 16 inches or a vertical partition 16 inches in height is required behveen the food preparation sinks and all other sinks and or sources of contamination. 5. All food service equipment, both new and used, must he listed by the National Sanitation Foundrtion (NSF) or eyuivalent for its intended use. Used and new refrigeration must be capable of halding potentially • hazardous food at 41°F or below. G. The floor must Ue swfaced with a durable,nonabsorbent,easily cleanable material. 7. Extra wall protection is required on walls behind all sinks, including reshoom hand wash sinks, and food preparation countcrs and tables. A 16-inch high backsplash of plastic laminate,fiberglass-reinforced plastic or cqual is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 1G inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboazd is not acceptable. 8. VVater heaters must be of sufficient size to provide hot �vater to dishwasher andlor scullery sinks and at the same time provide hot water to all hand wush sinks. 9. All light fixtures in foo.1 preparation and storage arcas must be provided with covers or shatterproof bulbs. Hot hold unit heat lamps must be provided with shattecproofbulbs. 10. Plumbing must meet state and local codes. 11. The ventilation system shall be installed and operated to meet applicable building,mechanical,and fire codes. A prcoperational inspection is required prior to operating permit issuance and approval to open far business. At the time of inspectiun, the construction of the tood service establishment must be complete and all equipment must be in placc and in proper operating condition. Incomplete conswction or equipment opeTatian may rest,lt in a 5153.00 reinspection fee. Requests for a preoperatiooal inspection must be received at least one week in advanre of the date being requested for the inspection. Contact the Food Program otflce a minimum of one wcek in advance to schedule an appointment for the preoperaHonal inspecHon. The prcoperational inspection will ensure compliance with thc Rules and Reeulations of the State Board of Health for Food Scrvice Sanitation. � Z