5821 EVERGREEN WAY 2016-01-01 MF Import

� SNOFiOMISH HEALTH DISTRICT " WWV'J.SPJOHD.ORG Environmental Health Division December 1, 2011 �/�'� ��/,� Nick Demonakos v r � � vU �� 10706 57�h PI SW � O Mukilteo, WA 98275 �(/ Subject: Proposed Nick's Jr. 5821 Evergreen Way, Everett /j"••••.., 9 Z�� Dear Mr. Demonakos: ��/9��NAj�E.9�c'�••..,, Your revised plans received November 3, 2011 and additional informatfon received Novembg�2011 have been reviewed with the Rules and Reaulations of the State Board of Health, and with the policies of the Snohomish Hea'th District. With the additicn of the followmg conditions, the plans are approved. 1. The conditionai plan approval for Nick's Jr. is based upon the plans, menu, HACCP and other information submitted during the plan review process. Any changes fo the pians, menu, HACCP and other information submitted without preapproval from the Health District will void this approval. 2. The Health District operaling permit application process must be completed prior to opening for business. This fac�lity will be classified high-risk food establishment with seats. 3. An indirect waste drain is required for the food preparation sink, three-compartment sink, mechanical dishwasher, ice machine, pop dispenser, walk-in refrigeration and freezers, and any equipment in which food or food contacl equipment is placed. 4. A reduced pressure backflow prevention device is required at lhe end of the copper water pipe serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 5. Only one food preparation sink is indicated on the floor plan. Because of this only vegetable preparation will be ailowed at this sink. No rinsing or thawing under running water of raw meat, poultry, andlor seafood will be allowed without the installation of an additional and separate food preparation sink. If installed, the location of any additional food preparation sink must be approved prior to installation. 6. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required betv:een the handwash sinks ard all other sinks and food preparation areas. 7. If splash guards (parlitions, walis, and or equipment) are provided on both sides of a ha�dwash sink the distance between the splash guards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink. 8. Water heaters must be of sufficient size to provide hot water to dishwasher andlor scullery sinks and at the same time provide hot water to all handwash sinks. 9. Hot water must be avaiiable to all handwash sinks wilhin 15 seconds. The hot waler for th= facility must not be used, at any plumbing fixture, for a minimum o� 6 hours prior to the preoperational, :nspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be completed. 10. Based upon the plumbing information submitted, it is unclear whether or not chemical dispenser syslems for cleaning and sanitizing chemicals will be provided at the mop Qanitor) sink. Please note that the use of screw- on type 'wye' adaptors at mop sink faucets for use with chemical dispensing systems is prohibited. Chemical dispensers cannot be connected to the mop sink faucet. Chemical dispensing systems must have a separate water connection. 11 equ�aent folr ls '��ntPnded�usethUsed and new refrge alilon m st be aptabrle osholdingnpo�enaally hazardous food at 41°F or beiow. 3020 Rucker Avenue, Suite 104 � Everett, WA 98201-3900 � tel: 425.339.5250 � fax: 425.339.5254