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ENVIRONMENTAL HE.�LTH DIVISION <br /> ���� SNOHOMISH 3020 RuckerNvenue, Suite 104 <br /> � HEALTH tverett, !"�A98201-3900 <br /> DIST'r�ICT 425.3335250 FAX: 425.339.5254 <br /> ileat/Hard v`, Hearing: 425.339.5252 (TTY) <br /> �o�uG -�3�J <br /> q > >- 6 -Ik -�Fr <br /> .n��,� z�, zuo� J I <br /> na�id L�� <br /> ^1?6NW 3d'�' St. <br /> Gverett, WA 98�03 <br /> Subject: Propused, Asian Gxpress l:estaw��mt, 5129 Cvcrgieen �Vay, �verett <br /> De�tr Mr. Lee: <br /> Your plans I�ave Ucen reviewcd widi the Rides and Reaul�tions of the State Board of I-lealih, and with <br /> the policies of the Snohomish Flcalth District. With the �ddition of Uie following ca�ditions, the plans <br /> are a��proved. <br /> l. Tlie I-Iealth District operating permit application process musl be completcd prior to opening for <br /> business. 'Chis �vill be a high rislc rest:nu ant�rith 40 scats. <br /> Z. Three-compartment sinl:s must Ue Nnlionnl Snniln(ion I'otmdntion (NSF) or equivalent listed and be <br /> freestanding with integral drlinbo�ards �t both ends. <br /> 3. An indirect ���aste drain is required for the food pr�paration sinl:, llvee-compartmen[ sink, <br /> mechanical dishwasher, ice m�chine, pop dispenser, running water dipper well, stcam table, wallc-i❑ <br /> refrigeratiai, and any equipment in wl�ich food is placed. <br /> 4. An additional handwash sinl: is required. 1'he location of thc additional handwash sinl: must be <br /> approved prior to iiist�llation. 7'he bcst location 1'or the liandwasl� sink would be as near as possible <br /> to ;lie hot food service line, as agrecd to in the suUmittal conference. <br /> 5. I iot water must be availuble to �Il hnndwash sinks withitz ]� scconds. The hot w�ter for the facility <br /> im;st tzoe be used, at �ny plambing fisture, fnr a minimum of 6 hours �n•ior to the preoperational <br /> inspection. This is required so that proper testing of the 15-second time requirement for hot water <br /> availaUility can Ue completed. <br /> 6. l�ztra wall protcction is required on walls Uehind a!1 sinks, including restroom handwash sinl:s, and <br /> food preparation counters and tables. A 16-inch high bachsplash of plastic I�minatc, fiUerglass- <br /> reinforced pl�stic or cqual is acceptaUlc. A bacl:splash I�igher than 16 inches is required on the wall <br /> behind counter top equipment taller th.�n I G inches. �loor to ceiling protection is required on the wall <br /> behind dishwashers. 4Vall protection behind mop sinl:s must cover the enlire splasl� zone. Plastic <br /> coated hardboard is not acceptable. <br /> 7. Plumbing must meet state and loc�tl codes. <br /> A preoperatiun.il inspection is requircd priur tu oper:iting permit issuancc :u�d :ippro��:il to open <br /> 1'or busincss. At the time of inspcction tlie construction of the food scrvice estaUlishment nmst Ue <br /> completc and all equipment must be in placc nnd in proper operatiug condition. Incomplete construction <br /> a• equipment operation may result in a $1G0.00 reinspect�on fee. Iicqucsts for a prco�Tcration:�l <br /> inspecfion must bc rcccivcd :it Ic:ixt onc �vccl: in adv:mcc of tlic d.ilc bcing requcsted Y'or thc <br /> inspcclion. Cunl:ut lhc I�ood 1'rugr:�m officc a mininnnu of onc wcck i�t :�drancc to schedulc an <br /> appuintmcnt I'or U�c preoperational inspcction. Thc prcoperltional inspection ���ill ensure compliauce <br /> with the Rules and P.ceulations of the State I�oard of I-Icalth for Pood Servicc Sanitation. <br /> ��2 <br />