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ENVIRONM�._fAL HEALTH DIVISION <br />� '� SNOHOMISH I(�� �/��-' 302o RuckerAvenue, Suile'I04 <br />'I� HEALTH ��I�,�� ^ ��M� Everefl, WA 98201-390D <br />_ DISTRICT 425.339.5250 FAX:425.339.5254 <br />�,,. `��' D Deaf/Hard of Hearing: 425.339.5252 (TTY) <br />"1 ?RI.IC WO�tKS <br />na.�����, ��. zui � <br />,ICSSC LIIICL` <br />��O �30� � 305'' <br />I:vcrci.t, ��'A 9S20G <br />Subjcct: Proposcd, Caral's GraU n Go, 8015 Broadway, Evcrctt <br />Dcar Mr. I,i!icc: <br />Your plans havc bccn rc��icwcd with thc Kuleti and Rct;ul•itions of thc titatc 13oard of Ilcalth, and <br />wilh thc policies of lhc Snohomish l lcalth Uislrict. \��ith thc addition of thc %Ilowmg condritons, thc <br />plvns arc :ipprovcd. <br />1. "I�hc I Icalth llistrict operating ncnnit applic:�tion proccss must bc complctcd prior to opcning li�r <br />busincss. 'I'his is a mcdium risk G�cility b:iscd on ihc mcnu submittcd March 1(,, 2U11. l�hc <br />fec paid March 16, 2011 was for a low risk facility. An :idditional fcc of S1Si.Ob is rcyuired to <br />bc paid prior lo lhc prcnperatiunal inspcclion. <br />2. llot w.tter must Uc availablc to ull handwash sinks within 15 seconds. Thc hot water tbr thc <br />lacilitv must not bc uscd, at any plumbing fixturc, for a tninimum of 6 hours prior to thc <br />prcoperational inspection. 'I'his is rcquircd so that proper testing of the 15-sccond timc <br />rcquircmcnt for hot watcr availability can bc compleled. <br />3. All food scr��icc cquipmcnt, both ncH� and uscd, musl bc listcd by thc Nntioncd Sca�r�u�iuii <br />l�i�un�lrniun (N5F) or cquivalcnt for its iiricndcd usc. Used and new rcirigcration must l c ,pahlc <br />ol'holding potcntially har.u•dous food al 41°P or bclow. <br />4. Uscd equipmenl is sul�jecl to onsiie inspeclion to dctermine accepWUility for use in the proposcd <br />Ibod scrvicc establishmcnt. Uscd equipment musl bc cican, in proper operating condition, and in <br />good repair. Used refrigeration must bc capablc of holding potentially harardous fouds at �i <br />icmperaturc of 41 °P or Uelo�v. <br />5, L'�tra wall protcction is rcquircd on walls UchinJ all sinks, food preparation countcrs and tublcs. <br />A 1 C-inch high backsplash ol'plastic laminate, liberglass-reinforced plastic or ec�ual is ucceptabl�•. <br />A b�cksplash higher llian 16 mches is required on the wall bchind countcr top cquipment tnllcr <br />than 1(i inches. Ploor to cciling protection is required on Uie �vall behind dish���ashers. Wall <br />protection bchind iuop sinks must co� er the cntire splash zone. Ylastic coatc�l hardboard is not <br />acccptablc. <br />C. All floors in thc kitchen, food ��reparati�m, food servicc, food storage, and disl»+�ashing arcas must <br />bc surfaccd ���ith ;i duraUlc, nonubsonc�nt, casill' dcanablc matcrial. Expansion joints. Sc.�ms. sa�+' <br />cuts :+nd the like in concrete Ooors in all arcas, including customcr scatmg areas, must be filled <br />and scalcd so as to pro��idc a smootli und cicanablc siu•tacc. <br />7. '1'hc ceiliug abovc tlic food preparation arcas must Uc nonperforatcd, nonabsorbcnt, smooth and <br />casily dcanablc. <br />8. All light fixtures in f'ood prcparation and storage arcas must hc providcd with covcrs or <br />shattcr��roof bulbs. Hot hold unit heat lamps must bc pro��ided �vith shatterproof bulbs. <br />y, Plumbing must mcet statc and local codes. <br />��l <br />