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r <br /> . � � � <br /> ��1�� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> HEALTH 3020 RuckerAvenue, Suite 104 <br /> Evereti. WA 98201•3900 <br /> � DISTRICT 425.339.5250 FAX: 425.339.5254 <br /> (3c�i a - cp 6 <br /> Healthy Lilestyles,Nealfhy Cammunifies <br /> ]anuary 9, ZOOI J � LS l7 � � " � D <br /> � 2 2001 <br /> Patrick and Susan Lorbiecki �A N 1 <br /> 106?0 G2nd Place West ��Ty OF EVERETT <br /> Mukilteo, WA 9827� �pBitloo��nplPuhlia 6owiaeG <br /> Subject: Proposed, Tumer's, 2019 Hewitt, Everett <br /> Dcar Mc and Ms. Lorbiecki; <br /> Yoar pL•ins have been reviewed with the Rules and Regulations of the Stare Board of Health, and with <br /> the policies of the 3nohomish Health District. With the addition of the following, the plans are <br /> a�proved. <br /> I. � copy of the proposed menu must be submitted. <br /> ?. Threc compartment sinks must have integral drainbourds at both ends. <br /> 3. An indirect waste is required for the food preparation sink, mechanical dishwasher, ice machine, <br /> runnin� �vater dipper�vell, and eyuipment in which food is placed. <br /> �#. Onl�� onc handwash sink is shown at die bar, located at [he kitchen end of the bar. Due to the len�th <br /> of the bar an additional handwash sink is required. The additional handwash sink may be located at <br /> the oppositc end of thc bar or in the ccnter o(the bar. <br /> �. A food prcparatiun sink is rcquired. Thc sink must bc list�,; by the National Sanitation Foundation <br /> (NSF), and ha��e at Ic�st one integral drainboard. <br /> G. A Iwrizontal scparation of at Ieast l6 inches or a vertical partition 16 inches in heioht is required <br /> bch��cen thc food prcparation sink and all othcr sinks. <br /> 7. Water he�ters must bc of sufficient size to provide hot water to dishwasher and/or scullery sinks and <br /> �t thc samc time pro��idc hot watcr to all handwash sinks. <br /> S. All food scrvice equipment must bc listed by the Nutional Sanitation Foundation (VSF) for its <br /> intended use. <br /> 9. Stora�e re(rigerators must be listed for the storage of potentially hazardous foods. <br /> l0. Used equipment is subjert to on sitc inspection to determine acccptability for use in the proposed <br /> I'ood service establishment. <br /> I I. [.�va wall protection is rcyuired on «�alls behind sinks and food preparation tables. A l6-inch high <br /> backsplash of plastic latninate, fiber�lass rcinforced plastic or equal is ;icceptable. Wall protection <br /> aruund mop sinks must cover the entire splash zone. Plumbing must meet state and local codes. <br /> l2. "Che flour must be surtaced �cith a dur:�ble, nunabsorbent, easily clean�ble material. <br /> ���Z) <br />