2932 COLBY AVE 2016-01-01 MF Import

!'�� ENVIRONMENTAL HEALTH DIVISION �1;w SNOHOMISH 302D Rucker Avenue, Suite 104 � HEALTH Evercu. VJN 9820t-3900 DISTRICT 425.:39.5250 FAY.: 425.339.5254 Deal/Hard oi Hearing: 425.339.5252 {TTY) npril 25, 2008 Gabin� and John \�1�iltshirc 3332 Nassau Strcet I;vcrcu, \VA 98201 Subjcct: Proposcd, Mcrniaid Cafe at 2932 Colby, Gvcrett Denr h9r. and Mts. VViltshire, l'our pl•ans have becn rc��icwed with thc Rules and Rceulations of the State 13oard of liealth, and w�ith lhe policics o1'thc Snohomish I�calth llistrict. With ihe addition of'the followmg condiUons, thc plans arc approved. 1. Thc I Icaltli District operating permit application process must bc completed prior to opcning for business. The restaurant will bc clnssificd as Restaurant: lligh Risk, with seats. 2. An indirect �vaste drain is rcquircJ for thc food preparation sinks ihrce-comparlment sink, mechanical disiiN�asher, ice machine, pop dispenser, running ��ater dipper wcll, steam table. �valk- in retiigeration if necessary, and any equipmenl in which f'ood is placed. 3. A sncezc guard 5'0"is rcquired at thc sand�vich prcp�uation taUlc on the Ieft side. 4. A mop/utility sink is required in thc back janitor area. 5. A reduced pressure Uacktlow prevention de��ice is required at the end of ihe copper ��ater pipe scn�ing thc pop dispcnsing syslem prior to the carbonation devicc. t�o copper pipc or othcr potentially corrosive matcrial �s alloweJ al'ter thc rcduced pressure backflo�v prevcntion de��ice. G. \'�'atcr heatcrs musl Uc of suf7icicnl size to providc hol �+�ater to dishwasher and/or scullcry sinks and at thc samc time pruvidc hot ��atcr to all hand �+�ash sinks. 7. All food service cquipmcnl, both new and used, must bc listcd by the Na�innal .tinniloriorz l�i�unduiiar (NSl') or cquivalcnt for its intcndcd usc. L!scd and nc�� rcfrigcration must bc capable of holding potcntinlly hazardous f'ood at 4]°F or bclow. fi. "I�he proposed menu indicates cggs any style arc to be served. �Vhcn r,��e or undcrcooked toods such as eggs, arc oflcrcd for scr��icc or far sale as rcadp to cat, a consumer ad�isory must Uc e��ail:+ble. 'I'he ra�a or undcrcookcd food itcros must bc cicarly identificd as ra�� or undcrcooked on the menu or on a sign cicarly visible to the patrons. 'l�hc sign or menu nn�st also indicate the incrcascd risk of lood barne ilhicss associated ��ith the consumption of ra�+� or undercooked food itcros. Additiunal consumcr advisory dctails arc indudcd on thc cncloscd information shcet. 9. AI) tloors in thc kitchen, food preparation, Ibad sen•ice. fi�od starage, and dishwasl�ing areas must bc swfaced with a durablc, nonabsorbcnt, rasily cican:iUlc malcrial. L•:xpausion joints, scams, saw cuts mid thc likc in concrcic tloors in all areas, including customer scaung arcas, must bc fillcd and scaled so as to prot idc a smooth and cicanablc surfacc. 10. 'I'hc cciling aUovc thc food prep�ratinn arcas must be nonperforated, nonabsorUent, smooth and casily dcanablc. 11. �111 liEht fixtures in food prcparation and storage arcas n�ust Uc provided ��i�h covcrs ar shattcr��ruuf Uulbs. Llut hold unit hcat I�mps must bc pro��ided ��ith shattcrproof bulbs. yv