Laserfiche WebLink
ENVIRONMENTAL HEALTH UIVISION <br /> � �� SNOtiOMISH 3020 Rucker Avenue, Suite 104 <br /> HEALTH Everett, WA98201-3900 <br /> DISTRICT 425.339.5250 FAX: 425.339.5254 <br /> Deat/Hard oi Hearing: 425.339.5252 (TTY? <br /> �,��C���� �. �����-e�� <br /> June 23, 2011 U fU� l �D d <br /> p � �d11 � <br /> UBLI� woR�s <br /> Leonicio Manzo <br /> 19770 Huff Rd. <br /> Burlington, WA 98233 CJ�R <br /> Subject: Proposed Carniceria Los Compadres,� Evergreen Way, Cverett <br /> Dear Mr. Manzo: <br /> Your plans have been reviewed with the Rules and Re ulations of the State Board of Health, and with the policies <br /> of tlie Snohomish Health District. With the addition of the foliowing conditions,the plans are approved. <br /> 1. Thc conditional approval of thc plans for Curniceria Los Compadres was based upon the menus <br /> submitted May 24, 2011 and June 22, 2011. Any changes to the menus submitted May 24, 2011 and <br /> June 22,2011 withoat preapproval from the Health District may vaid this approval. <br /> 2. The Health District operating permit application proces� musi be completed prior to opening for business. <br /> This facility will be classified as a low risk grocery (0 to 12 seats) and a medium risk meat market in a <br /> grocery(0 to 12 seats). <br /> 3. The three-compartment sinks must have integral drainboards at both ends. <br /> 4. An indirect waste drain is required for the three-compartment sink, walk-in refrigeration, and any equipment <br /> in which food or food contact equipment is placed. <br /> 5. A horizontal separation of at least 16 inches or a vertical pariition 1 h inches in height is required between the <br /> handwash sink and three-compartment sink. <br /> 6. Per our conversation at the Health District office on June 22, 2011, this proposed facility has an existing two- <br /> compnrtment sink with drainboard in the back room. It will bc determined at the time of the preoperational <br /> inspection whether or not this sink is suitable for use in a food service establishment. <br /> 7, Tliis facility lacks a food preparation sink. No vegetable/Pruit rinsing/washing or draining of canned <br /> fruiUvegetables will be allowed unless a food preparation sink is installed. No washing or thawing under <br /> running water of raw mcat, poultry and or seafood is allowed without the installation ef a separate food <br /> preparation sink for raw meat, poultry and or seafood preparation. Approval of food preparation process and <br /> preparation sink location(s) is required prior to installation and use of any food preparation sink. <br /> 8, Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the <br /> same time provide hot water to all handwnsh sinks. <br /> 9. Hot water must be available to all handwasli sinks witliin 15 seconds. The hot water for the facility must not <br /> be used, at any plumbing fixture, for a tninimum of 6 hours prior to the preoperational inspection. This is <br /> required so that proper testing of the I S-second time requirement for hot water availability can be completed. <br /> �O orllequvalentcfor�iuP ntendedt use.WUseauana newt refrigerationt'm stlbe capableQlofnl oldingapotenU�lly <br /> hazardous food at 41°F or below. <br /> ] 1. Used equipment is subject to onsite inspection to determine acceptAbility for use in the proposed food service <br /> re('r S'erat on must be capab e of holding potent ally hazrardous f oodsnat a temperature of 41°F oa belowr. Used <br />