7606 BEVERLY BLVD TERIYAKI TO GO 2016-01-01 MF Import

��^' � SNOHOMISN �FIEALTH DISTRICT September 2, 1999 STANLEY S LEE I 1050 STH AVE NE #l04 SEATTLE 1VA 98125 ENVIRONMEiVTAL HEALTH DIVISION 3020 Rucker Avenue. Suite 104 Everetl.4VA 98201-3900 (�125) 339-5250 (�25) 339-5270 FFX:!J25)339-5254 0 �Cl3nd� (� � u� `� SEP 719'�9 ................ . .................................. �ITY .OF EVERETT En�ineenngiPublic Serv'icee Subject: Proposed. Tcriyaki 2 Go, 7605 Beverly Blvd., Everett Dear Mc Lee: Your plans have been re�iewed with the Rulec •�nd Re �tionc of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following, the plans are approved. L The Health District operating permit application process must be campleted prior to opening for business. 2. Prior ro permit issuance a copy of the menu must be submitted. 3. An indirect waste is required for the food preparation sink, mechanical dishwasher, ice machine, running water dipper well, and equipment in which food is placed. d. W iter heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the samc time p�ovide hot water to all handwash sinks. 5. All food service equipment must be listed by the National Sanitation Foundation (NSF) for its intended use. Pdanufacturers names and model numbers w�ere not submitted for the rice cooker, item #11, and the rice wumter, item #17. This information must be submitted prior to the preoperational inspection. 6. Storage refrigerators must be listed for the storage of potentially hazardous foods. Extra wall protection is required on walls behind sinks and food preparation tables. A 16 inch high backsplash of plastic laminate, fiberglass ceinforeed plattic or eaual is acceptable. Floor to ceiling protection is required on wall behind dishwashers. Plas[ic coated h�irdboard is not acceptable. 8. The floor must be surfaced with a durable, nonabsorbent, eusily cleanuble material. 9. The ceiling above the food preparation areas must be nonabsorbent, smooth, and easily cleanable. 10. All light fixtures in food preparation and storage areas must be provided wi[h covers or sha[ter proof bulbs. I I. Plumbing must meet state and local codes. l2. The ventilation system shall be installed and operated to meet applicable building, mechanicul, and fire codes. A preoperational inspection is required prior to opening for business. construction of the food service estnblishment must be complete and all Incomplere construction ms�y result in a$65.00 reinspection fee. Please oPt'ice v minimum of one week in advance to schedule an ap compliance wi[h the R�iles and Regul^tione of the State Board of Health for • Flealfhy Lifestyles, Healthy Communities • At the time of inspection the equipment must be in place. contact the Food Program aointment. This will ensure