2918 HOYT AVE OH SWEET CHOCOLATE 2023-04-03

(1'47Q SNOHOMISH F11HEALTH DISTRICT Iii �� -�� WWW.SNOHD.ORG Environmental Health Division July 15, 2014 Angela Carozzo 19606 1St Ave NW Shoreline, WA 98177 Subject: Proposed Oh Sweet! Chocolate Inc., 2918 Hoyt Ave#101, Everett Dear Ms. Carozzo: 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 Oh Sweet! Chocolate, Inc. was based upon the plans, menu and HACCP submitted June 20, 2014. Any changes to these items 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 low risk food establishment with seats. 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 food preparation sink, three-compartment sink, 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. Food preparation sinks must be NSF or equivalent listed with at least one integral drainboard. 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. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the food preparation sink and the three compartment sink. 9. 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. 10. 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. 11. 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. 12. 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 0 Everett, WA 98201-3900 0 tel: 425.339.5250 ■ fax: 425.339.5254