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;��� SNOHOA4ISH ENVIRr�,�.1MENTl�L HEALTH DIVISiON <br /> HEALTH 3U:t0r,ucr.�:r �1�.�_: ::�: ;;�,.��� 1i�: <br /> � DISTRICT Everett, 1h'A 98201-3900 <br /> a25.339.5250 FAX: ?25.339.5,'�. : <br /> De�+fiHard o( Hr?rrg: �25.33�-[:,-5�'. �T�'/�� <br /> August 3, 2006 <br /> L"I'Nill. Inc. <br /> 323 184°i Su�cet 5\V <br /> I3othc1l, WA 9801? <br /> SuUjcct: Proposcd, SuUway ;S3S584, 3710 Broadway, Lvcrctt <br /> Dcar Mr. liill: <br /> 1'our plans have bcen rcviewed �vith Aic Rules and Re�:ulations of Uic State Board of Health, ancl wiUi <br /> the policies of thc Snohomish Health District. With thc addition of tlie follo�ving conditions, the plans <br /> are approved. <br /> 1. Tl�e Hcaltli District operating pemiit application process must Uc completed prior to opening for <br /> Uusiness. Your establishment will be dassified as a Restaurant: \fedium 12islt. The pcmiit fce ��ill <br /> Ue based in pari on thc total numUer of seats, so plcase Uc specific with your seating capacity at U�c <br /> time of a�plication. <br /> �'. Threc-compariment sinks must Ue Nationn( Sunitntion Founrlation (NSF) or equivalent listed and bc <br /> freestanding�vith integral drain Uoards at both cnds. <br /> 3. An indirect waste draiti is required fbr the food preparation siiilc, three-eompartment sink, ice <br /> machine, pop dispenser, steam taUle, walk-in refrigeration, and any equipment m which food is <br /> placed. <br /> �l. A rcduced pressure backflo�v prevention device is requircd at tlie end of the copper �vater pipc <br /> scn�ing thc pop dispensing sys[em prior to tite carUonalion devicc. No copper pipe or other <br /> potentially cottosive matcrial is allowed after thc rcduced pmssure backIlow prevention device. <br /> �. :� horizontal separation of ai least 16 inches or a veriical parlition I6 inches in hcight is required <br /> bet�veen thc food prcparation sink and the three compartment smk. <br /> G. Waten c�atcts must be of sufficicnt sizc to provide hot watcr to dishwasher and/or scullery sinks and <br /> at the sante time providc hot water to all hand wash sinks. <br /> 7. Hot water must Ue availaUle to all hand wash sinks �vithin 15 seconds. The hot �.vater for the facility <br /> must not be used, at any plwnbing Gxture, for a minimum of 6 hours prior to the prcoperational <br /> inspection. This is required so that proper testing of'thc ]5-second time requirement for hot water <br /> availability can Uc compicted. <br /> 3. All food service equipment, Uoth new and used, must be listcd by the Nationnl Sunitatron <br /> Foundatron (NSF) or equiv�lcnt for its intended usc. Used and ne�v refrigeration mast be capablc of <br /> holding potentially]iazardous food at 41°P or belo�v. <br /> 9. The Iloor must be surfaccd �vitli a durable, nonabsorbent, easily deanaUle material. <br /> 10. The cciling above tlte food preparation arcas must be nonperforated, uonabsorUcnt, smooth and <br /> casily cicanable. <br /> 1 1. All light fixtures in food preparation and storage arcas must Ue provided �vith covers or shatterproof <br /> Uulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. <br /> 1�. Pliimbing must mect state and local codes. <br /> l:. Thc ventilation sysicro shall be installed and operated to meet applicable Uuilding, mechanical, and <br /> �„�� �a��s. � 'j� <br /> , � . <br />