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ENVIRONhAENTAL HEALTH DIVISION <br /> ���� SI�lOHOtJIfSH 3020 RuckerAvenue, Suite 104 <br /> H EALTH Everett, VJA 98201-390G <br /> ���I� DtSTRICT 425.339.5250 FAX: 425.339.5254 <br /> �-^ Deat/Hard of Hearing: 425.339.5252 (TTY) <br /> Prbruarv �6. :005 <br /> Flel�n Choi <br /> I G�47 Lindc�� .Avc. N <br /> Shorc;line. �4�A 9S13? <br /> SubjecL Proposecl reopening of'I criyal<i %one, formerly Bi�� Town I-Icro. 4927 Gvergrecn 1�,�ay, Lvcrctt <br /> llcsu� Ms. Choi: <br /> Your plans ha��e been reviewecl with tlic Rules und Reculations of the State Board of Health, ai�d ��vith <br /> the policies ol' the Snuhomish licalth Disu•ict. �t'ith the addition of the lollowing conditions, the pluns <br /> .�rc approved. <br /> l. 'I�he Ilealth Disuict operating permit application process must be completed prior to opening for <br /> business. '1'his facilih' �rill bc classilicd :is :� I�igh risl: rest:�ur:uit �cith scats. <br /> ? An indirect �-vaste drain is requirecl for the food preparation sinl:s, tlu•ee-compartmcnt sinl:, ice <br /> machinc. pop dispenser, wull:-in refriger�tion, and any equipment in whicl� food is placed. <br /> 3. A reduccd pressure bacl:Ilow prevention �Icvice is required at tlie end of the copper water pipe <br /> scrving the pop dispensing systcm prior to the carbonation de��ice. No copper pipe or other <br /> putentially corrosive material is allowed n(icr tli� reduced pressure blcktlow prevention device. <br /> 4. \\'atcn c�atcrs must bc oC suf7icicnt sirc to �n•ovidc hot ���ater to dish���asher and/or scullery sinks and <br /> at the same time pro��ide hot water to all h.mdwash sinl:s. <br /> �. I lot �-vuter must be n���iilable to all handwash sinl:s within li seconds. The hot ���1tcr for the facilih� <br /> musl ❑ot be uscd, at .my plumbing iixture, for a minimum of 6 hom•s prior lo [he preoperational <br /> inspection. This is required so lhlt proper tesling oT the 1�-secaid time requirement for hot �vater <br /> ��vailability c�in be completed. <br /> G. nll Ic�od scn�ice cquipmcnt. both nc��� and used, must be listed by the Nalrnnn! Snnrur�ron <br /> Fom�dcdion (NSP) or equi��alent lin• its intended use. Uscd aud new refrigeration must be capable of <br /> holding putenti.dl�� haztirdous Ibod at �11°P' or below. <br /> 7. Lis�d cquipment is suhicct to on site inspection to determine acceptability for use in the proposed <br /> fuod scrvicc �stablishment. Used equipmenl must be clean, in proper operaling condition. and in <br /> guocl rcpair. <br /> S. '] he description uf the food preparation process (I If1CCP) submitted indicates that you will hold cold <br /> li>od ��t �s r ��� ��i�"�. �ri,�5 �5 �,o< <tn accc�x�iblc cold holding temperature. Cold hold of(oocis must <br /> be 41`I� or bclo���. <br /> 9. lixua �+�all protection is required on �valfs bchind all sinl:s. induding resu�oom hand�vasl: sinl:s, and <br /> fuud prcp.u:ition countcrs and tablcs. A 16-inch high bacicsplash of plastic laminatc, fiberelass- <br /> rcinlu�rccl plastic or equal is .�cceptabla A bacl:splash higher tl�an 16 incl�es is required on the wall <br /> brhii�d cowner top eyuipment taller than l6 inches. \��all protection behind mop sinks must covei the <br /> rntire splash runc. Plastic coated hardhoard is not .�cceptoble. <br /> 10. �\II Iluors in the I;itchcn. li�od prepciration. food service, food storage, and dish���ashing areas must be <br /> sw G�ccd ���ith a dw�ible. nonabsorbcnt, easily deanuble material. Lxpinsion joints. scams, sa�s cuts <br /> �md thc lil:e in concrcte Iloors in all arcas, induding customer se�ting areas, must Ue filled and <br /> scalcd su as to providr a smouth and cicanoblc surface. <br /> � <br />