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4 SNOHOMISH ENVIROYMENTAL MEALTH DIVISION <br /> HEALTH 3J20 Rucker Avenue, Suite 104 <br /> DISTRICT �verett, WA 98201-3900 <br /> 425.339.5250 FAX: 425.339.5254 <br /> Healfhy L!lesfyfes,Hen/thy Communlfles <br /> Ocrober 4, 2001 <br /> Peter Tang <br /> 10'?I S. 30'" <br /> ;tenton, WA 98055 <br /> Subjecr. Proposed, L&P Market, 205 E. Casino Rd.#B-10&l I, Everett <br /> Dear Mr. Tang: <br /> Your revised plans have been reviewed with the �ules and Regulations of the State I3oard of Health, and <br /> with the policies of the Snohomish Health District. With the addition of the following, the plans are <br /> approved. <br /> L The Health District operating permit application process must be completed ��.,r to opening for <br /> business. <br /> 2. An indirect waste is required for the food preparation sink, machani�al dishwasher, and any <br /> equipment in which food is placed. <br /> 3. No three-compnrtment sink or dishwasher is shown on the Floor pinn. A three-compartment sink or <br /> dishwasher is required. Thi•ee compartment sinks must be National Sanitation Foundation (NSP) <br /> listed for warewashing, freestanding with integral drainboards nt both ends. If a dishwasher is <br /> proposed, Ihe rrianufacturer name and model number for the dishwasher must be submitted for <br /> review. <br /> �l. A honzontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br /> between thc food preparation sink and all other sinks and sources of contamination. <br /> 5. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and <br /> at the same time provide hot water to all handwash sinks. <br /> 6. All food service equipment must be listed by the NSF for its intended use. Used equipment is subject <br /> to on site inspection to determine acceptability for use in the proposed food servica establishment. <br /> Used equipment must be in proper operating condition and in good repair. <br /> 7. Extra wall prorection is required on walls behind sinks and food preparation tables. A 16-inch high <br /> backsplash of plastic laminate, fiberglass reinforced plastic or equal is accep[able. Floor to ceiling <br /> protection is required on wall behind dishwashers. Plastic cuated hardboard is not acceptuble. <br /> 8. All light fixtures in foad prcparation and storage areas must be provided with covers or shatterproof <br /> bulbs. <br /> 9. Plumbing must meet state and local codes. <br /> A pre-operutionnl inspeclion is requfred prior to opening for business. At the time of inspection the <br /> conswction of the food service establishment must be complete and all equipment must be in place. <br /> Incomplete construction may result in a $130.00 reinspection fee. Contact the Food Program oftice a <br /> minimum of one week In advance to schedule an appointment. This will ensure compliance with the <br /> Rules and Regulations of the State Roar¢s[Health for Food Service Sanitatian. <br /> �[.5° <br />