1130 BROADWAY MORENOS 2016-01-01 MF Import

, �� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION HEALTH 3020 RuckerAvenue, Suite 104 , DISTRICT Everett, WA9820t•3900 425.33�J.5250 FAX: 425.339.5254 Healthy Lilesfyles.Healthy Communities Octobcr 31, 2002 Pedro Mercado I 130 Sroadway#C Everett, WA 98301 SubjecC Proposed Bakcry, Moreno's Music & Video, 1130 Broadway #C, Everett Ucar Mr. Mercado: Your rcvised plans have Uecn reviewed with the Rules and Re�ulations of the State Board of Health, and with the policies of the Snohomish Health Distnct. With the addtuon of the following, the plans are approved. 1. The Health Distric[ operatin� permi[ application process must be completed prior to openin� for business. 2. An indirect waste is required for the food preparation sink. 3. You have added a food preparation sink to your tloor plan. However the location of the sink is too closc to the three-compartment sink. A horizontal separation of at least 16 inches is required between the food preparntion sink and all other sinks. A vertical par.ition cannot be used for separation in this casc because it would bloch access to the drainboard of the food preparation sink. 3. A mop sink or utility sink is required. �. A horizontal separation of at Ieast 16 inches or a vertical partition 16 inches in height is required bet��cen the handwash sink and the thrcc-com�artment sink. 6. �Vaten c�atcrs must be of sufficicnt sizc to provide hot watcr to dishwasher and/or scullery sinks and at the samc time provide hot watcr to all handwash sinks. 7. Estra wall protection is iequired on walls behind sinhs and food preparation tables. A 16-inch high backsplash of plastic laminate, fiberglass-reinforced plastic or equal is acceptable. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 3. '1'hc iloor must be surfaccd with a durable, r,onabso.bcni, easily cleanablc material. 9. The ceiline abo��c the food preparation areas must be nonabsorbent, smooth, and casily cleaneble. 10. All light fixtures in food preparation and stora�e areas must be provided with covers or shatte�proof bulbs. 1 L Plumbing must meet state and local codes. l3.The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes. l3. Plcasc notc that any wholesale opeiations for the bakcry must be approved by the Washin;ton Sta;o Dcpartmcnt uf Agriculture. A pre-operational inspection is required prior to opening for business. At the time of inspection the consuuction of the food ser��ice establishment must be complete and all equipment must be in place. Incomplete construction may result in a 51�0,00 reinspection fee. Contact the Food Program oflice a minimum of one �ti�eek in advance to schedule an a�,pointment. This will ensure compliance with the Rulcs �nd Reeulationc of thc St�ite Board of He•ilth for Food Service Sanitalion. � Z `3