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o �c��ad� � <br />�'�� SNOHOMISH u �-` <br />HEALTH OCT 1 4 2003 <br />DISTRICT <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 RuckerAvenue, Suite 104 <br />Everett, WA 98201-3900 <br />425.339.5250 FAX,:425.339.5254 <br />__ ....._..._ <br />CITY OF EVERETT Dea(/Hard o( Hearing: 425.33Q.5252 (TTY) <br />Enp� iearin�lPublir, �ervir.es <br />�fealthy Lilestyles, Healthy Communities — <br />Octobcr 1Q 2003 <br />Davc LaCoursicre <br />PO Dox 3G7 <br />Lake Stevens, WA 98258 <br />Subject: Proposed remodel Subway, 902 North Broadway Suite E, Lveret[ <br />Dear Mr. faCoursierc: <br />Your plans have ueen revicwed with the Rules and Re�ulations of the State Baard of Health, and with the policies of the <br />Snohomish Health DistricL With the addition of the following, the plans are approved. <br />I. An indirect wastc is required for the Cood preparation sink, ice machine, running water dipper well, pop dispenser, and <br />any equipment in which food is placed. <br />2. A reduced pressure backilow preventio� device is required at the end of the copper wate� pipe se:ving the pop <br />dispensing system prior to the carbonation device. No copper pipe or other potentially corrosive matcrial is allowed <br />after the rcduced pressure backflow prevention device. <br />3. No handwash sink is indicated on the tloor plan or the equipment list (or the food preparation and dishwashing area. A <br />handwash sink is required in the food preparation and dishwashing arw. <br />4. A horizontal separation of a[ leas[ 1G mches or a ver[icat par[ition IG inches in height is required behveen the food <br />preparation sink and all othcr sinks and or sources of co:damination. <br />5. Nater heaters must Ue of sufficien[ size to provide hot water to dishwashcr and/or scullery sinks and at thc same time <br />provide hot �vater to all handwash sinks. <br />G. Extra wall protection is rcquired on walls behind sinks and food preparation counters and tables. A IG-inch high <br />backsplash of plastic laminate, fiberglass-reinforced plastic or equal is acceptable. Wall protection behind mop sinks <br />must coocr the entire splash zone. Plas[ic coated hardboard is not acceptable. <br />7. The cciling above the food preparation areas must be nonabsorbent, non-pedorated, smooth, and easily cleanable. <br />S. All light fixmres in food preparation and storage areas must be provided with covers ar shatterproof bulbs. <br />9. Plumbing must meet state and local codes. <br />]0. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes. <br />A hre•operational inspection is required prior to opening for business. At the time af inspection the wnswction of the <br />food service establishment must be complete and all equipmcnt must be in place. Incomplete construction may result in a <br />�I43.00 reinspection fee. Contact thc rood Progrum offici a minimum af one week in advance to schedule an <br />appointment. This will ensure compliance with the Rules and l.egulations of the State Aoard of Health for Pood Service <br />Sanitation• <br />If thcre are any changes or additions to the approved layou[ or equipment, the Snohomish Health District mus[ be no:ificd. <br />Ple�se contact mc if you have any quescions. My oftice number is 425.339.5250. <br />Sinc y <br />i <br />���R bcr[ . op� a, . <br />r Gnvironmental H �Ith Specialis[ <br />RAI-Udmb <br />cc:;City of fiverett IIuilding Department <br />