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��. SNOHOMISH <br />HEALTH <br />DISTRlCT <br />Nr1y zo, zooa <br />ed �t���; <br />Cruisin Coffce <br />1304 Meador Ave. Ste [31 <br />Bellingham, WA 98229 <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 RuckerAvenue, Suite 104 <br />Everett, WA 98201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hard of Hearing: 425.339.5252 (TTY) <br />Healthy Lifestyles, Healfhy Comm�nities <br />Subjech Proposed. Cruisin Coffee, 6500 8vergrecn 1Vay Suite C 101, Gverett <br />Dear Mr. Mack: <br />Your revised plans submitted on May 19, 2004 have been reviewed with tlie Rules and Re�ulatians of ihe State <br />Qoard of Health, and with the policies of the SnoBomish Health District. �Vith the addition of die followin�, the <br />plans are approved. <br />]. An indirect waste is required for the food preparation sink, three-compartment sink, ice bins, ice machine, <br />runnino water dipper well, espresso machines and any equipment in which food is placed. <br />�. Three-compartment sinks must have integral drainboards at both ends. <br />3. The food preparation sink must have at least one integral drainboard. <br />4. A horizontal separation of at Icast 1 G inches or a vertical partition 16 inches in height is required behveen thc <br />food preparation sink and all sources of contamination. <br />�. A horizontal separa[ion of at Icast 16 inches or a vertical partition 16 inches in height is required behveen d�e <br />handwash sinks and all food preparation areas. <br />6. Water heaters must be oF sufficient size to provide hot water to dislnvasher and/or scullery sinks and at the <br />same time provide hot water to all handwash sinks. <br />7. Hot water tnust be available to all handwash sinks within I� seconds. <br />8. Lxtra wall protection is required an walls behind sinks and food preparation tables. A 16-inch high <br />backsplash of plastic laminate, fiberglass-reinForced plas[ic or equal is acceptable. Wall protection behind <br />mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. <br />9. Tlie tloor must be surfaced witl� a durable, nonabsorbent, easily cleanuble material. <br />10. 7he ceiling above the food preparation areas must be nonabsorbent, non-perforated, smooth, and easily <br />cleanable. <br />I!. All light fixtures in food prepamtion and storage areas must be provided widi covers or shatterproof Uulbs. <br />12. Plumbing must meet sta[e and local cades. <br />13. The ventilation system shall be ins[alled and opera[ed to meet applicable building, mechanical, and fire codes. <br />14. Yote: This facilih• has u limited amount oC refrigeration equipment. No ndvanced prep�ration of foods <br />Niat require cooling will be allowed and no cooling of hot held food will allowed unless a walk-in <br />rrfrigerator is installed or othcr Iiealth District approved couling metl�od is in placc. <br />:� preoperational inspection is required prior to operating permit issuxnce and approval to open for <br />business. At the time of inspection the construction of the food service estcblishmcnt must be cotnplete and �II <br />equipment must be in place. (ncomplete construction may result in a$145.00 reinspection fee. Contact the Food <br />Progr:un office a minimum of one week in advnnee to schedule an appointment. This wiil ensure compliance <br />�vith the Rules and Rceulations of tlie State Doard of Henith for Paod Service Sanitation. <br />IIL <br />