1007 SE EVERETT MALL WAY 2017-05-15

..� � f � SN�?H�NII�H HEALTH DI�TRIC� WWW.SNGHD.ORG Qctober 9, 2014 Chris Boyer 2368 Maritime Drive #100 Elk Grove, CA 95758 • Environmental Healih Givision ; '�'` V�.I ,,�,.;g i i�;h� � �� r I � T � a � , � , �. .. :� �, � . ° �: � ._, �'� ,� , �ii'�..,.� Subject: Proposed Remodel Arby's Roast Beef #6291, 1 uG7 SE Evereit ��afl Way, Everett Dear Mr. Boyer: Your plans have been reviewed with the Rules and Requlations of the State Board of Health, and with � the policies of the Snohomish Health District. With the addition of the following conditions, the pians are approved. 1. The conditianal approval of the plans for Arby's Raast Beef #6291 vvas based t�pon the pi�ns submiiied C)ciober 8, �G14. l�ny changes io ihese pians wiil void this approval. 2. 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. 3. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, ice machine, pop dispenser, walk-in refrigeration, and any equipment in which food is placed. Pl�a�� note that a direct drain to a arease #rap is not considered an indirect drain even if the arease trap is indirectly drained. 4. A reduced pressurz backflow prevention device is r�quir2d at the end of the copper water pipe serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 5. Food preparation sinks must be NSF or equivalent listed with at least one integral drainboard. 6. Only one food preparation sink is indicated on the floor plan. Because of this only vegetable preparation will be allowed at this sink. No rinsing or thawing under running water of raw meat, poultry, and/or seafood will be allowed without the installation of an additional and separate food preparation sink. If installed, the location of any additional food preparation sink must be approved prior to installation. The sink must be NSF listed or equivalent and have at least on integral drainboard. 7. ;"crizc� �ta� s�paratior of at ieasi 16 incnes or a veriical partiiion i 6 inches in height is required between the handwash sink and all food preparation areas. 8. A horizontal separation of at least 16 inches or a vertical partition 16 in height is required between the far back handwash sink and the food preparation sink and between the far back handwash sink and the adjacent shelving. 9. 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. 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. 11. 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. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254 � �