1402 SE EVERETT MALL WAY REGAL CINEMAS 2016-08-04

SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG Enviro- , _•t Health Division July 9, 2015 E ENEL) JUL 13 2015 Shannon Smalley 1402 Everett Mall Way, #133 PUBLIC wo RKs Everett, WA 98208 Subject: Proposed Remodel Regal Everett Stadium 16, 1402 SE Everett Mall Way#133, Everett Dear Ms. Smalley: Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are approved. 1. The conditional approval of the plans for Regal Everett Stadium 16 was based upon the revised plans submitted July 6, 2015, and the menu and HACCP submitted January 14, 2015. Any changes to these items will void this approval. 2. The proposed changes will result in a change of hazard class from A to B. A permit application and the difference of the permit fee ($81.50) and must be submitted prior to approval to operate. 3. Three-compartment sinks must be NSF or equivalent listed with integral drainboards at both ends. The basins of the three-compartment sink must be large enough to fit the largest item needing to be washed. 4. An indirect waste drain (an air gap) is required for the three-compartment sink, ice machine, ice bins, pop dispenser and any equipment in which food is placed. Please note that a direct drain to a grease trap is not considered an indirect drain even if the grease trap is indirectly drained. 5. A reduced pressure backflow prevention device is required at the end of the copper water pipe serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 6. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and all food preparation areas. 7. When splashguards (partitions and/or walls) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink. 8. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide hot water to all handwash sinks. 9. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be completed. 10.All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of 41°F or below. 11. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41°F or below. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254