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I��`/� SNOHOMISH ENVIRONMENTAL. HEALTH DIVISION <br /> `''--� HEALTH 3020 RuckerAvenue, Suite 104 <br /> � DISTRICT Everett, WA 98201-3900 <br /> 425.339.5250 FAX: 425.339.5254 <br /> Deaf/Hard of liearing: 425.339.5252 !'i"TY) <br /> Healthy Lifestyles, HealtNy Communifies — <br /> llec.amber 3, 2004 <br /> Phillip So <br /> ]62G 341s` PI. '�A-8 �; . .. ;, �e,�,a:�: 3 � �t,�������1�`��4�i�� <br /> f�ederal ��✓at�, �uA '�8003 <br /> Subjec t: Proposed, WasaUi Teriyaki, 3G25 Broadway#D, Everett <br /> Dear Mr. So: <br /> Your reviscd plans have b�.:n reviencd ��ith ;►re Rules and Reeulations of the Smte Aoard of Hcalth, and <br /> ��ith the policies ef th� Sr..oliomish Iiealth District. Plidi the addition of d�e follo���ing, the pla�is are <br /> approved: <br /> 1. Tl�e Health District operating pennit application process nmst bc canp;eted prior to orening lor <br /> business. <br /> 3. An indirect ���aste is reyuired for the food preparation sinks, threc-compartment sink, icc machine, <br /> pop machine, ���oks, �valk-in refrigeration, a�id any equipment in which food is placed. <br /> 3. A horizontal separation of at least 1G inches or a vertical partition 1G inches in hcight is required <br /> between the Qtree-compartment sink a�,d all food prcpuation arcas. <br /> �. A horizontal separation of at least 1G inches or a vcrtical partition 16 inches in i:cight is required <br /> bet�veen the vegclable preparation sink and the raw mcat preparation sink. <br /> �. A horizontal seprration of at Ieast 1G inches or a vertical partition 16 inchcs in height is required <br /> bet���een the three-�ompartment sinh and the handwash sink. <br /> 6. Water heaters must be of sufficient size to provide hot ���ater to dish�vasher ancl,'or �cullcr�� sinks and <br /> at the same timc provide hot water to all hand��ash sinks. � <br /> 7. Hot ���ater must be availaUle to al! itandwash sinks within I S seconds. <br /> 3. C-ztra �e�ll protection is required on ���alls beltind all sinks, including restroom hand��ash sinks and <br /> food prepuration cow�ters and tables. r1 16-inch high bachsplash of ��lastic ]aminatc, liberglass- <br /> reiniorced plastic or equal is acceptablc. \Vall protection behind ntop sinks must cover the entire <br /> splash zone. Plastic coated hardboard is not acceptable. <br /> 9. The floor must be surfaced with a durable, nunabsorbent, easily cleanable material. <br /> 10. The ceiling above the food preparntion areas must be non- perforated, nonabsorbent, smooth, and <br /> easily cleanable. <br /> 11. All light fistures in food preparation and storace nrcas must be provided with covcrs or shatterprcof <br /> bulbs. <br /> I?. Plumbing must meet state and local codcs. <br /> 13. The �entilation system shall be installed and op�ratcd to me�t .�.p��licable �UII(Illl�. Illl'CIl'1111C1L .ind <br /> �li'C l'O(��5. <br /> :1 prc-operational inspection is required prior operating permit issuance :md upproval to open fur <br /> husiness. .1t thc timc oCinspection the construction oPthe food scn�ice establishmcnt must be complrtc <br /> :md all cyuipm�ut�uust be in place. Incomplete construction may result in n �14i.00 n�inspectiou fee. <br /> J� ��L <br />