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�!`'� ENVIRONMENTAL HEALTH DIVIS�ON <br /> i���'� SNOHOMISH 3020 RuckerAvenue, Suite 104 <br /> HEALTH Everett,WA 98201-3900 <br /> � DISTRICT 425.339.5250 FAX: 425.339.5254 <br /> Deat/liard of Hearing: 425.339.5252 (TTY) <br /> Deccmbcr 14, ZU07 <br /> \Vinson Tam <br /> 77G9 30"' Ave. 5 <br /> Scattic. WA 98108 <br /> Subjeci: Prup��scJ. .ladc AlunE;c�� Chincsc 1Zestaur.mt, '91� Colb}� Aae., Gverett <br /> ��C9f ib�i'. �71111: <br /> Yuur plans hace becn reviaecd �vith the Rules and Reeula�ions �,f�the State 13o;ud of Heal�h, and�aith the policies <br /> of the Snohomish Hcaltli District. �Vilh the additim� uf ihe followin� conditions, the plans are approved. <br /> 1. No menu changes will be allo���cd frum th:it submitted No��cmber 26, 2007 without prc-approva( from <br /> thc Hcal(h DistricL <br /> 2. This f�cility has a limitcd ammml of refrigeration cquipment No ud��anced prepuration of foods Ihat <br /> rcquirc cooling und uo cooling of Icfto�•cr foods «'ill be allmvcd unlcss a I�eaHh llistrict approved <br /> cooling mcllmd is in pl:�cc. <br /> 3. ]f dw•ing ruutine inspectimis it is found that the current amount of refrigcration in inadequ:ue for thc <br /> refrigerated slorage necds of the facility thcn tBe number of inenu items must bc reduccd to a Icvel <br /> acceptable for the tacility's amount of refrigeration. The menu item reduction will remain in effect <br /> wuil such time ns additional rcfrigeratiun is installed :md approved by tlu Herlth District. <br /> �1. An indirect waste drain is required for thc food prcparation sinks, three-compartment sink, mechanical <br /> dishwashcr, ice machine,woks, walk-in rcGiger�tiun, a�id any eauipmeut in which food is placed. <br /> 5. Nu spray arm in indicated at the dishwashing area thrce-compartment sink/dishwasl�cr). A spray arni is <br /> reyuired fnr d�e dishwashing area three-compartment sink/dishwasher. <br /> (. A horizontal separation of at least 1 G inclies or a vertical partition I6 inches in height is required behveen thc <br /> food preparation sink and handwash sink. <br /> 7. A horizontal separatian of at least I G inches or a��ertical partition 16 inches in height is required behveen the <br /> ��egetable preparation siak and raw mcat preparation sink. <br /> �. A horizontal sepantion of at Icast lG inches or a vertic�l partition IeS incBes in height is required behveen the <br /> food preparation sink and dw disliwasher. <br /> 9. Watcr heatcrs must bc uf suf6cient size ro provide hot watcr to dislnvasher and/or scullery sinks and at the <br /> same time p:ovide hot water to all handwash sinks. <br /> 10. Not watcr musl be available to all liand�vasli sinks within I S seconds. T7ic hot water for the faciliry must not <br /> be used, at any plumbing fixturc, for a minimum of G hours priur to the preoperational inspection. This is <br /> required so thut proper testing of U�e 15-seconJ timc requircment for hot�vater availability can be completed. <br /> 11. All (ood scrvice eyuipmenL botl� new and used, must be listed by the Nnlronn!Sunilatian FoundatiAii (NSP) <br /> or cquivalent for its intended use. Used and new reGigeration must be capablc of holding potentially <br /> hazardous food at�1°P ur bclow. <br /> 12. The micro wave oven item #10, the slicer item #13, dic ice tnaker item #I5, and the �vam�er cart irem #42 <br /> ��crc includcd on the equipmcnt list but not shown on the tloor plan. The location for each of the picces of <br /> cyuipment must be pruvided prior to the request for a prcuperational inspection. <br /> ��� <br />