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� SNOHOMISH <br />HEALTH DISTRICT <br />WWW.SNOHD.ORG <br />December 3, 2015 <br />Environmental Health Division <br />Brian Helm <br />Global Baristas US LLC <br />2003 Western Ave #660 <br />Seattle, WA 9$121 ��O <br />Subject: Proposed, Tully's Coffee @ Boeing 40- , 3003 W Casino Rd, Everett <br />Dear Mr. Helm: <br />�l ��_ � <br />�— <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 approved. <br />1. The conditional approval of the plans for Global Baristas dba Tully's Coffee was based upon <br />the plans submitted October 16, 2015, the menu submitted October 24, 2015, and the HACCP <br />submitted October 25, 2015. Any changes to these items without preapproval frorr� the <br />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 classified as a medium risk food establishment with 0-12 seats. <br />3. This facility has limited refrigeration. If during routine inspections it is found that the current amount <br />of refrigeration in inadequate for the refrigerated storage needs of the facility then the number of <br />menu items must be reduced to a level acceptable for the facility's amount of refrigeration. The <br />menu item reduction will remain in effect until such time as additional refrigeration is installed and <br />approved by the Health District. <br />4. An indirect waste drain (an air gap) is required for the three-compartment sink, ice machine, espresso <br />machine, steam table, and any equipment in which food or food contact equipment is placed. <br />5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br />between the handwash sinks and any food preparation areas. <br />6. This facility lacks a food preparation sink. All fruits/vegetables must be obtained from an approved <br />source in a prewashed and prepackaged ready to use state. No vegetable rinsing/washing and/or <br />draining of canned fruitivegetables will be allowed unless a food preparation sink is installed. No <br />washing or thawing under running water of raw meat, poultry 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 food preparation process and preparation sink location(s) is required prior to installation <br />and use of any food preparation sink. <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. Water heaters must be of sufficient size to completely fill two compartments 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 />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 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 />3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254 <br />