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'��,�� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> HEALTH 3020 Rucker Avenue, Suite 104 <br /> , DISTRICT Everett. WA9B201-3900 <br /> 425.339.5250 FAX: 425.339.5254 <br /> HealthyLlfeslylea,HeallhyCommunlflee <br /> March 27, 2003 <br /> Eduardo Avendano <br /> 10025 91h Avc. W #G-102 <br /> Everett, WA 98204 <br /> Subject: Proposed, Remodcl Cusa EI Dorado, 205 E. Casino Road Suite #l2, Everett <br /> Dear Mr. Avendano: <br /> Your plans huve been revicwed with the R�Ic� •�nd Rce�l�tionc of the Stale Board of Ne�lth, and with <br /> the policies of thc Snohomish Heallh District. Wilh the addition of the following, the plans are <br /> approved. <br /> 1. Vegetable and raw chicken and meat preparatinn (washing) is indicated by the menu review you <br /> submitmd. Becausc of this u food prepuration si;ik is need for vcgetable preparation and a separatc <br /> food preparation sink is necded for raw meat thawing, washing und preparation. A horizontal <br /> scparntion of ut Icusf 16 inches or a vertical purtition IG inches in hcight is required betwecn the food <br /> preparution sinks and ull other sinks �nd sources of contamination. A horizontal scparation o(at least <br /> I6 inches or u vertic.il purtition 1G inches in height is required bchveen the food prepnration sink <br /> used for vegetables and the food preparatian sink used for raw mcats. Each preparation sink must <br /> huvc at least one integral drainboard and each sink must be indirecQy drnincd. <br /> 2. Food prep�rution sinks must be listed by the IValional S�nitation Foundation (NSF), be indirecdy <br /> drained and have at least one integral drainboard. <br /> 3. If food handling or serving will occur at the fron[counter, a handwush sink must be installed. <br /> 4. No manufacwrers nume and model numbers were submitred for the refrigerator u�d the freezer, <br /> items N21 and #22 on the eyuipment list. This informution must bc submitted prior to the pre- <br /> operation inspection. <br /> 5. No hut holding equipment such ns u deli cuse or stenm table are shown on the equipment Ilst or <br /> tloor pla�t. Decuuse uf this hot hulding of food will be Ilmited to the range, bro0er ond stockpot. <br /> 6. Note: 7'his fucllity hns n Ilmlted umount af refriqerntion equipment and Incks an Ice mechine. <br /> No udvanced prepurudon of foods lhot require cooling wtll be ullowed unless a walk•in <br /> refrigernlor is instnllyd or uther liealth District approred coolinq method is in place. No <br /> advnnced preparnlion of Bquid f�oJs thnl reyufre cooling will be allowed unless un ice <br /> muchine is instulled. <br /> A pre•upernUonul inspecHon is required prior tu openfng for business. At the time of inspection the <br /> construchon of the food sen�ire establishment must be complele and •rll equipment must be in place. <br /> Incumplete constructiun mav result in a $140.1H) minspectiun fee. Contnet lhe F�x�d Progrum otfice u <br /> minimum of one ���eek In udrunce to schedule un oppofntment. This �vill ensurc compliance with the <br /> 2u �d Rcyul•llions uf thc 't•uc i3o•ir� if Hcalth ( r F,i� i S� nicc •�nit����� <br /> �� <br />