1130 SE EVERETT MALL WAY SUITE #B JERSEY MIKES SUBS 2017-04-20

��s��a��s� �n�H�� n �iSTrtPC i WWW.SNOHD.ORG April 20, 2016 Environmental Health Division Carlos Alvarez 231 Gowen PI NW �C� Bainbridge Island, WA 98110 f�� r�- J Subject: Proposed, Jersey Mike's Subs, �'t30`�/�verett Mall Wy #B, Everett Dear Mr. Alvarez: Your plans have been reviewed with the Rules and Requlations of the State Board of Health, and with the �olicie� �f t �e Snohomish Health Cistrict. �Nith the additio� of the following cenditions, the plans are approved. 1. The conditional approvai of the plans for Jersey Mike's Subs was based upon the plans, menu, and HACCP submitted March 24, 2016. Any changes to these items without preapproval from the Health 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 13-50 seats. 3. Your food flow indicates that your roast t�eef will be cooked to 140°F. Prior to scheduling a e pre-operational inspection, submit a revised food flow that indicates how the roast will meet the time-temperature requirements as required in the Washington Administrative Code Chapter 246-215 section 03400 (2)b. 4. Your food flow indicates that your philly steak meat will be undercooked. Prior to scheduling a pre-operational inspection, submit a revised menu showing a proper consumer advisory for this menu item, or submit a revised food flow that indicates a proper cooking temperature as required in the Washington Administrative Code Chapter 246-215 section 03400. 5. An indirect waste drain (an air gap) is required for the food preparation sinks, three-compartment sink, ice machines, pop dispenser, steam table, walk-in refrigeration, and any equipment in which food or food contact equipment is placed. 6. 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 device. No copper or brass pipe/fittinqs or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 7. 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 raw meat/poultry/seafood preparation sink and ready to eat food preparation and storage areas. 8. 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. 9. 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. 10. Water heaters musfi be of sufficient size to completely fill two compartments of the 3-compartment sink with hot water and still be capable of providing at least 100°F water at the 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 �