7815 EVERGREEN WAY EVERGREEN ASIAN MARKET 2016-01-01 MF Import

SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG � ��CO�� MAR 1;t 1012 � Environmental Health �1� D�c��s 3/19/2012 Denh Sin 3525 S Chicago St Seattle, WA 98116 Subject: Proposed Evergreen Asian Market, 7815 Evergreen V�ay, Everett Dear Denh Sin: Your plans have been received; however the plans cannot be approved as submitted. The following information is needed prior to further plan review. 2. 3. 5. � No information was submitted regarding the foods to be offered for sale/service in the meat prep, seafood prep, deli cases, frozen food cases, and general grocery. Product lists from for these areas must be submitted. A seafood on ice table is indicated on the floor plan at the seafood prep area. Will this seafood be raw or cooked/ready to eat? What methods will be used to prevent contamination of the food by the public? Will sushi, sashimi or olher raN� and/or undercooked seafood be offered for sale or service as a ready to eat food item? If sushi, sashimi or other raw and/or undercooked seafood will be offered for sale/service, then additional information regarding proper product labeling and parasite destruction documentation must be submitted. Only three menu items are included on the menu for the BBQ Kitchen. If more that ihe three items noted on the submitted menu will be offered for sale/service, then a revised menu must be submitted thai includes all proposed menu items. No description of the food preparation process (HACCP) for the foods was submilted for the BBQ Kitchen. A(FIACCP) for the three anticipated most popular food items from your menu must be submitted. Examples for ilie HACCP are enclosed. Any proposed advanced preparation of foods that include cooling of foocP .�!st be included as HACCP menu items. Any proposed cooling of leftover foods must be incl_.c :.' as HACCP menu items. use forthis e�qu pmelnt? H w w II thehcookedplood temssbe kept sepa arled f om thet aw se�food �m al p ep area wilrl al obbe cooketd�a HACCP foetheemeat phep cooked tems mustl aiso befrom the submitled. Will any repackaging and or vacuum packaging of any food item be done in the meat prep, seafood prep, BBQ kitchen and or vegetable prep area? If repackaging and/or vacuum packaging will be done an HACCP must be submitted for each food item. Only one food preparaiion sink (item #2) is indicated on the floor plan in the BBQ Kitchen area. What is the proposed use for this sink? No separation is indicated on the floor plan between tfie mop sink (item #1) and the food prep sink (item #2) in the seafood prep and BBQ Kitchen areas. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the th sdstua it on�is not Ilowed IIThe type of sepa�at on to be used must bte shown on hle floouplan in 3020 Rucker Avenue, Suite 104 � Everett, WA 98201-3900 � tel: 425.339.5250 � fax: 425.339.5254