2625 COLBY AVE MOON LIGHT SMOKE AND GROCERY 2018-01-01 MF Import

_ f�o (�C�I�U�%l�� l H Mi H U11 v z � Zo�S #� SNOH DISTRS T NO . WvdW.SNOHD.ORG R�`�— Environmen?ol Hec�tl-� Ci:� ;i��, November ZC, 2075 � Ahmad 5heraz 12503 26" PI W Everett, WA 9820» Subject: Propesed. A400nhgh.t Grocery Stere, 2525 Coloy Ave r3, Everet, Dear Mr. Sheraz. Your plans have been rev,ewed with the Rutes a�_d Requlat�ors o"he State Board o` Hea�?h, and r��ih the po6cies o`ihe Snohomish Heal,h D;stnct With th,e acdition of ,he `ollowing cordiUors, the plans are approved 1 The conditional approval of the plans for Moonlight Grocery Store was based upon the plans, menu, and HACCP submitted June 22, 2015. Any changes to these items without preapproval from the Health District will void this approval. 2. The Health District operatirg permil appGca;ion process must be completed prior to openirg fer business. This facility will be classified as a low risk food establishment without seats. 3. An indirect waste drein (an air gap) is required for the three-compartment sink, ice machir,e, pep dispenser, waik-in refrigeration, and any equipment in which food or food contact equipment �s placed: 4. A reduced pressure back(low,prevenhon device is required at the end of the copper waler pipe sernng tFie pop dispensing system pnor to the carbonation device No copper or brass piaelfittings or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 5. A horizontal separation of at �east 16 mches or a vertical partition 16 inches in heighi is required benveen the handwash sink and all food preparation areas and dishwashing areas. ;i This facility lacks a (ood preparalion sink. No vegetable rinsinghvashing or draining of canned fru�Uveaetables will be allowed unless a food preparation sink is mstalled The food preparation sinh must be National Sanitation Foundation fisted or eqwvalent 7he food preparation sink must have at least one intec�ral drainboard and be indirect�y drained. The location of the food preparation sink must be approved pnor to installation. 7. If splashguards (equipment, partilions and/or walls) are provided on both sides of a handwash sink, the distance between the splashyuards must be at least 18 inches aparl (shoulder width) to allow proper access to the handwash sink. 8 Water heaters must be of sufficient size to completely flll iwo compartments of the 3-compartmen; sink with hot water and still be capable of providing at least 100°F water at the handwash sinks. 9 Hot waler must be available to all handwash sinks within 15 seconds The hot water for the facility must not be used. at any plumbing fixture, for a minimum of 6 hours pnor to the preoperational inspection. This is reqwred so that proper testing of lhe 15-second time reqwrement for hot water availatiility can be completed. 10 All food service equipment, both new and used, must be listed by the Natio,nal Sanitation . Foundation (iJSF) or equivalent for ils intended use. Used and new refngeraticn must Le capable o` holdina food at temperature of 41`F or below. 3020 �uc�:er �,<�err,�. Suite 10� � [veretf �vA 95::01-3902 ■ ;el: •�2a�,9.5�c0 � fox� a25.335 525�3 y7/