1402 SE EVERETT MALL WAY BUFFALO WILD WINGS 2016-09-20

� �l��Q�� ��A! TI-� I�lCT!?f('� WV��W.SNOHD.QRG !Gne �, 2015 Roberto Diaz CRHO Architects 195 S C Street #200 Tustin, CA 98780 � j �j 1' �j .. ��-1 Environmental Health Division Subject: Proposed Buffalo Wiid Wings, 1402 SE Everett Mall Way #410, Everett Dear Mr. Diaz: Your pians have been reviewed with the Rules and Requlaiions 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 Buffalo Wild Wings was based upon the revised plans submitted May 5, 2015 and the merau and HACCP submitted March 6, 2015. Any changes to these items without preapproval from the Nealth District will void this approval. 2. The Health District operating permit application process must be completed prior to opening for business. This facility will be classified as a high risk food establishment with over 250 seats. 3. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, four compartment sink, mechanical dishwashers, ice machine, pop dispenser, steam table, walk-in refrigeration, and any equipment in which food or food contact equipment is placed. 4. 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 de�ice. No copper or brass pipe/fittings or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 5. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the food preparation sink (item #138R) and the food preparation sink item (#138L) The only acceptable option to the pony wall, other than the 16 inch horizontal separation, is the use of a partition of at least 1 inch in thickness (similar to the partitions in restroom stalls or nylon cutting boards) from the top of the basin to least 16 inches above the sink basin of a maferial thai is waterprooT. If ihis option is used, an accurate description of the material to be used and method used for installing and securing this partition must be submitted prior to installation. 6. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink (item #107A) and the dishwashing area at the bar. 7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between all handwash sinks and all food preparation areas. 8. If splashguards (equipment, 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. 9. Please note that under bar (or counter) handwash sinks are not acceptable. The handwash sink must be installed in a manner that promotes proper accessibility to the handwash sink basin and faucets. 10. 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. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 e tel: 425.339.5250 ■ fax: 425.339.5254