6502 EVERGREEN WAY THE GRAPE & GRAIN 2023-06-12

• • SNOHOMISH HEALTH DISTRICT` .�: Source of Water and Onboard Plumbing +---- WWW:SNOHD.ORG 10. The water heater-must meet hot water capacity5 requirements. What is hot water heater's size, make and r r 11. What size are the compartments of the 3-compartment sink? 14 long, by 14 wide, by 10 deep 12. How many gallons of water does it take to fill up one compartment of the 3-compartment sink? 4.9 US Gallons REFERENCE SECTION No 3 C sink onboard mobile anymore. Water tank sizing' The freshwater tank must be large enough to hold all water needed for an operation cycle (from time of fill of fresh water to disposal of wastewater). The following must be considered when sizing the needs for fresh water. Note: This list is cumulative and shall be added to determine max usage. Handwashing sink(s). If unwrapped food is handled onboard, enough water must be available to allow for each food worker onboard to wash routinely and as required by code. o Allow for at least 1 gallon per food worker per hour of operation cycle. o Allow 2 gallons per food worker per hour with on-demand (rather than batched) raw meat prep. Three compartment sinks. If TCS are prepared onboard, enough water must be available to fill two of the sinks to submerge on-board utensils every 4 hours. Operators that prepare (such as mix, cut,form) raw meat on-board will need to have one additional warewashing for batch operations or every 4 hours for on-demand raw meat preparation. o Operators that do not prepare raw meat and are able to maintain sufficient equipment to batch wash or use a commissary for warewashing may be considered for 1 full wash at end of day. o Operators using a commissary or servicing area for warewashing may be approved to batch utensils. Produce prep sink. Self-contained mobiles and other units must purchase ready-to-eat fruits and vegetables or provide a dedicated sink for produce washing. Allow for 15 gallons per hour for continuous produce preparation; can be batched to once per day: Sink must be indirectly drained to the waste stream if the mobile food unit is permanently connected to water supply. Meat prep sink. Self-contained mobiles marinating or preparing (mixing, cutting, or forming) raw meat in a sink basin will provide a sink dedicated for meat prep. Allow for 15 gallons per hour, batched to once per day or less frequent procedure if possible. Sink must be indirectly drained to the waste stream if the mobile food unit is permanently connected to water supply. -_ ,,.., �� :f.,.�� .,-.. g r� -�v ,.r ..-Ak aq .�?.. .. �z. Additional'fixtures:171 hen other fixtures such as toilet , nn machines running wa er •ipper we s, or �^ ice make s-are provided, the water supply shalM be siz t de the • ch figure; Environmental Health Division Date: 8./1 021 • - 3020 Rucker Avenue,Suite''104■Everett, WA 98201,900■f xc "1 'TH .5254 U tel:425.339.5250 Page 2 • II / EA s:it 1 DISTRICT