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�� ���������� <br />I-! F A I TI-I � I.�� R f�'T <br />_� VVVVW.SNOH�.OR� <br />September 9, 2015 <br />Eric Huenefeld <br />HopeWorks Social Enterprises <br />3331 Broadway <br />Everett, WA 98201 <br />Envircnm�ntal Heulth Division <br />�' (So�-ot4' <br />. r�t � <�_��-?� <br />Subject: Proposed, CafeWorks @ HopeWorks Station, 3331 Broadway, Everett <br />Dear �r. Huenefeld: <br />Your plans have been reviewed with the Rules and Requlations of the State Board of Health, and with <br />the policies of the Snohomish Health District. With the addition of the following conditions, the plans <br />are a�i��c�vec�. <br />1. The conditional a�proval of the plans for Cafeworlcs @ Hopeworlcs Station was based upon <br />the plars, rnenu, and H�CCP �ubmitted A:agust 5, 2015. Any change� to th�se i#2m� without <br />preapproval from ihe Health District will void this approval. <br />2. The Health District operating permit application process must be completed prior to opening for <br />business. This facility will be classi�ied as a rr�edium risk fooc! establishment with 13-50 <br />seais. <br />3. An indirect waste drain (an air gap) is required for the food three-compartment sink, mechanical <br />dishwashers, ice machine, and any equipment in which food or food contact equipment is placed. <br />4. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br />between the handwash sink and all food preparation areas. <br />5. This Tacility lacks a iood preparation sink. All r'ruits/vegeiables must be obtained from an approved <br />source in a prewashed and prepackaged ready to use state. fVo vegetable rinsing/washing and/or <br />draining of canned fruit/vegetables will be allowed unless a food preparation sink is installed. No <br />washing or thawing under running water of raw meat, pcultry and/or seafood is allowed without the <br />installation of a separate food preparation sink for raw meat, poultry and/or seafood preparation. <br />Approval of �oad preparation process and preparation sink location(s) is required prior to installation <br />and w�se of any food preparation sink. <br />6. Your equipment list indicates a 3-compartmeni sink wiihout a righi drainboard. R�ir,P io scheduli�ig <br />a pre-opening inspection, submit a description of how you �nrilf allow sanitized dishes to drip <br />dry in a sanitary manner. <br />7. If splashguards (equipment, partitions and/or walls) are provided on both sides of a handwash sink, <br />the distance between the splashguards must be at least 18 inches apart (shoulder width) to allow <br />proper access to the handwash sink. <br />8. 'JVater h�aters must be cf sufficient size to ccmpletefy fill two compartments cf the 3-compartment <br />sink with hot water and still be capable of providing at least 100°F water at the handwash sinks. <br />9. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility <br />must not be used, at any plumbing fixture, for a minimum of G hours prior to the preoperational <br />inspection. This is required so that proper testing of the 15-second time requirement for hot water <br />availability can be completed. <br />10. All food service equipment, both new and used, must be listed by the National Sanitation <br />Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of <br />holding food at temperature of 41 °F or below. <br />3020 Rucker Avenue, Suite 104 � Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254 <br />