7430 EVERGREEN WAY GYRO STOP 2024-02-09

SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division November 2, 2021 Chuck Cross Project: New Food Service Establishment Subject: Gyro Stop Address: 7430 Evergreen Way, Everett, WA 98203 Dear Chuck, 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 Gyro Stop have been approved. The approval was based upon the plans, menu, and food flows submitted 08/05/2021,10/26/2021, and 11/01/2021. 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 operating permit issuance and approval to open for business. 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 $195.00 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. No food storage or preparation is allowed in the establishment prior to the preoperational inspection and approval to open for business. 2. If deficiencies are observed with your operation that may cause an unnecessary risk to public health, you may be required to comply with corrective actions by a given due date, regardless of any approval previously given. This includes, but is not limited to, substitutions or additions to refrigeration, limiting your menu, or modifying your food handling processes. 3. It is understood you will be cooking meats (e.g. gyro meat cones) on a vertical broiler/roaster. Please note the following requirements regarding this cooking process: Cooking must be continuous. The heat of the vertical broiler cannot be turned off except for when an employee needs to slice meat from the cone. When the meat is sliced off the cone, it should be transferred to a grill or other approved cooking surface and cooked to 155F or hotter for Iamb/beef; 165F or hotter for chicken. Leftover cones cannot be cooled intact. If a history of non-compliance is observed during inspections, facility may be required to switch to commercially precooked gyro slices, cease and desist the use of the vertical broiler, and/or removing gyros from the menu. 4. Facility is approved to cool 20 cups of soup per day using two-inch shallow pan cooling. Significant changes to the quantity of soup that will be cooled daily may require modification to cooling methods. 5. No food or food service equipment is permitted to be stored in the basement. 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. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. 8. Plumbing must meet state and local codes. 3020 Rucker Avenue, Suite 104 0 Everett, WA 98201-3900 0 tel: 425.339.5250 0 fax: 425.339.5254