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<br />HEALTH DISTRICT
<br />WWW.SNOHD.ORG
<br />July 1, 2015
<br />Aleisha Loring
<br />� 4045 26th �;ve N E
<br />Seattle, WA 98125
<br />Environmental Health Division
<br />Subject: Proposed, Lazy Boy Brewing Co., 715 100th St SE #A1, Everett
<br />Dear Ms. Loring:
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<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 apF� cved.
<br />1. The conditional approval o� the plans for Lazy Boy Brewing Co was based upon �he revised
<br />plans subr�i$ted J�ne i9, 20i5, and �he menu ar,ci FEACCP submitted Jane�ary 2, 20'i5. A�y
<br />cranges �o iii@S� i�@i'iiS WiiiiOUi j3i'ea�i��OYa{ fraen �hE Heai�r �is�rict v�ill uoid fihis approval.
<br />2. The Health District operating permit application process must be completed prior to opening for
<br />business. This facil�t}� �i[I be cl�ss�fie� as a!a� risk, foed estab[ishment �a�:th seats.
<br />3. An indirect waste drain (an air gap) is required for the three-compartment sink, beer tap,
<br />mechanical dishwashers, ice machine, pop dispenser, �+valk-in refrigeration, and any equipment in
<br />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 (item #6) and the prep table (item #7), and between the handwash sink
<br />(item #9) and the 3-compartment sink (item #8).
<br />5. 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 />6. Water heaters must be of sufficient size to completely fill two compartmenfs of the 3-compartment
<br />sink with hot water and still be capable of providing at least 100°F water at the handwash sinks.
<br />7. 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 6 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 />8. 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 />9. No mop sink is indicated on the floor plan. The installation of a mop sink is required. Disposal of
<br />mop water via floor drains is not allowed. Prior to request for preoperational inspection, identify
<br />the location of the mop sink.
<br />10. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must
<br />be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw
<br />cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and
<br />sealed so as to provide a smooth and cleanable surface.
<br />� i. � ��e ceiling above the food preparation af�aS i71USi b2 i10(1-p2isGfat2Cl, nonabsorbent, smooth and
<br />easily cleanable.
<br />3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254
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