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� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> I HEALTH 3020 Rucker Avenue, Suite 104 <br /> DISTRICT Everett,WA 98201•3900 <br /> 425.339.5250 FAX: 425.339.5254 <br /> Hea/fhy LIleaf ylee,Healthy Communitlea <br /> September 30, 2002 <br /> Eduardo ��vcrdano <br /> 10025 9'" :re. W#G-102 <br /> Evcren, WA 98204 <br /> Subject: Proposed, Casa cl Dorado Mexican Handcraft, 205 �usino Rd. Suite 12, Everett <br /> Dcar Mc Avcrdano: <br /> Your plans have been reviewed with the Rules and Reg�ations of the State Board of Health, and with <br /> the policies of the Snoh��mish Hcalth District. With the addition of the following, the plms are <br /> approvcd. <br /> L The Henith District operating permit application process must be completed prior to opening for <br /> business. <br /> 2. Water heaters must be of sufficient size to provide hot wnter to dishwasher and/or scullery sinks und <br /> at [he same time provide hot water to all handwush sinks. <br /> 3. All food service equipment must be listed by the Natiunal Sanitadnr. Foundation (NSF) for its <br /> intended use. Per our discussion on September 27, 2002 you are in the prxess ci obtaining NSF <br /> approval for the tortilla machines, the wheat bolly machine and the n�ixers, items #l, #2, #3, nnd #4 <br /> on thc equipment list. This equipment must be NSF or equivnlent listed prior ro npproval to open for <br /> business. <br /> 4. Extra woll protection is required on walls behind sinks and fa�d preparation tables. A 16-inch high <br /> backsplash of plastic laminate, fiberglass-reinfrrced plastic or equalis acceptable. Wall protection <br /> behind mop sinks must covcr the entire splash zone. Plnstic conted hardboard is not acceptable. <br /> 5. All light fixtures in food preparation and storagc areas must be provided with covers or shatterproof <br /> bulbs. <br /> G. Per our discussion you currently are using no ingredients that require cold holding and the final <br /> product does not require cold hnlding. Thus no rcfngeration is cutrently needed for this operation. <br /> A pre-operational inspection is required prior to opening for business. At the time of inspection the <br /> construction of the food service establishment must be complete and nll equipment must be in pluce. <br /> Incomplete canstruction may result in a $140.00 reinspection fee. Contuct the Food Program oflice a <br /> minimum of one w�eek in advunce to schedule an appointment.This will ensure compliance with the <br /> Rulcs and Regulations of thc State Doard of Health for Food Service Sunitntion. <br /> �L <br />