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��� SNOHOMISH <br />HEALTH <br />DISTAICT <br />�lay 11, 2005 <br />Sharndecp Sinch <br />101 ] 5 HoUy Drive :1106 <br />Lvcreu, WA 98204 <br />ENVIRONh1ENTAL HEALTH DIVISION <br />3020 Rucker Avenue, Suite 104 <br />Everett, WA9t�201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Healthy Lilesryles, Healfhy Communitfes <br />Subject: New York Stone Pizza & Sandwiches (formerly Papa Murphy's Take & Bake Pizza) <br />902 N Broadway, �verett <br />Dear Mr. Singh <br />1'our plans have been reviewed with the Ru1es and Reeulations of the State Board of Health, and with <br />thc pohcies of tlie Snohomisli IiealAt District. Witli the addition of the ollo�ving, the plans are <br />aprroved. <br />1. Tl�e Health District operating p,ermit application process must be completed prior to opening for <br />business. <br />?. The three-compartment sink must have integral drainboards nt both ends. <br />3. An indirect �vaste is reyuired for the food preparation sinks, threc-comparunent sink, and any <br />eyuipment in �vhich food �s placcd <br />•l. Vegetable and raw chicken preparation (washing) is indicated by tlie menu revie�v you submitted. <br />Because of this a food preparation sink is need for vegetable preparation and a senarate food <br />separaUon ot at least lb meues or a venlcal panmon �o incnes m nc�gm �s icyuucu uc�.vccu uic .�v� <br />preparation sinks a�id all otlter sinks and sources of contamiitation. A horizontal separation of at least <br />16 mches or a vertical partition 16 inches in height is required bet�ti�een the food pteparat;on sink <br />used lor vegctables and thc food prcparation sink used for raw meats. Gach preparaUon smk must <br />have at least one integral drainboard and each sink must be indirectly drained. <br />5. All food service equipment must be listed by ilie National Sanitation Poundation (NSP) or equivalent <br />f'or its inrended use. Used NSP equipment �s suU�ect to on site inspection to determine acceptability <br />t'or use in the proposed food service eslablishmenL Used NSP equipment must be clean, in proper <br />operating condttton, and in good repair. <br />6. Yroper ar.d adequate snecze protection is required at the front counter. <br />Extra �vall protection is requircd on walls behind all sinks, including restroom handwash sinks and <br />+'�od preparation counters and tables. A 16-inch high backsplash of plast�c laminate, fiberglass- <br />�.;inforced plastic ar equal is acceptable. \'Vall protecuon behind mop sml:s must cover the entire <br />splaslt zone. Plastic coated h:udboard is not acceptable. <br />8. 1'he floor must be surfaccd with a dur�ble, nonabsorbent, easily cleanable material. <br />9. Tlie ceiling above the food preparation areas must be non-perforated, nanabsorbent, smooth, and <br />easily clea�iable. <br />10. All light fixtures in food �reparation and storage areas must be provided with covers or shatterproof <br />bulbs. Iiot hold unit heat :amps must be provided with sharierproof bulbs. <br />11. Plumbing must meet statc and local codes. <br />12. The ventilation system shall be installed and operated to meet applicsble building, mechanical, and <br />firc codes. <br />