Laserfiche WebLink
SNOHOMISH ENVIRONMENTAL MEALTH DIVISION <br /> MEALTH 3020 Rucker Avenue,Suite 104 <br /> DISTRICT Everett, WA 982ot-3900 <br /> 425.339.5250 FAX: 425.339.5254 <br /> Hea/thy L/lestyles,Hsalfhy Communlflsa <br /> August 16, 2001 r�12�n12�(1!/(� D <br /> I '-'11SVL� V LS <br /> Ull <br /> Eliseo Luna AUG 2 1 2001 <br /> 120 W.Casino Rd.#35-D <br /> Everett,WA 98204 � <br /> CITY OF EVEFET'T <br /> EnpineerinpJPublic Services <br /> Subject: Proposed, LI Pollo Rico, 209 E Casino Rd.#J, Everett <br /> Detv Mr. Lun,�: <br /> Your plans have been �eviewed with the Rules and Re¢ulations of the State Bo of Heal h, and with <br /> the policies of the Snohomish Health District. With the addition of the following, the plans arc <br /> approved. <br /> 1. An ind��,.,.c waste is required for the food preparation sink, mechanical dishwasher, ice machine, <br /> running wnter dipper well,nnd equipment in which food is piaced. <br /> 2. As per our a�nversation of August 9, 2001, a handwash sink accessible to the cook line, prcparution <br /> eron and dishwush area will be installed on the wail at the corner across from the food preparation <br /> sink. <br /> 3. A reduced pressure backFlow prevention device is requirod at the end of the copper water pipe <br /> serving the pop dispensing system prior to the carbonntion device. <br /> 4. The food preparation sink must have nt least one integral drainboard. <br /> 5. A horizontal separation of ut least 16 inches or a vertical partition 16 inches in height is required <br /> between the food preparation tables and all soumes of contaminution. <br /> 6. Water heaters must be of sufficient size to p�ovide hot wnter to dishwasher and/or scullery sinks and <br /> at the same time provide hot wuter to all handwash sinks. <br /> 7. Extru wall protection is required on walls behind sinks and food preparntion tables. A 16-inch high <br /> backsplash of plustic laminate, fiberglass reinforced pinstic or equal is acceptable. Plastic conted <br /> hardboazd is not ucceptuble. <br /> 8. All light fixtures in food preparution und storage nreas must be provided with covers or shatterproof <br /> bulbs. <br /> 9. Plumbing must meet state and local codes. <br /> 10.The ventilation system shall be installed nnd operated to meet applicable building, mechanical, and <br /> fire codes. <br /> i l.Note: This facillty has a limited amount of refrigeradon equlpment. No advanced Preparntlon <br /> of foods thot requfre cooling will be allowed unless a walk-in refrlgerator is Inetalled or other <br /> Health District approved cooling method Is In place. <br /> A preoperadonal inspectlon Is required prior to opening for businesa. At the time of inspection the <br /> construction of the food servicc establishment must be complete and all equipment must be in pince. <br /> Incomplete construction may result in u $130.00 reinspection fee. Please contact the Food Progrom <br /> ofttce a minimum of one week in edvance to schedule an appointment. This will ensure compliance <br /> with the Rules Snd Regul�tions of the St�te Board of He�lth for F �a Servire �Anitation. <br />