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.. � <br />� SNOHOMISH <br />HEALTH DISTRICT <br />WWW.SNOHD.ORG <br />October 24, 2014 <br />Ken Chalupnik <br />4051 NE 109'" <br />Seattle, WA 98125 <br />� <br />Environmental Health Division <br />Subject: Proposed Sasquatch Kettle Corn, 1402 SE Everett Mali Way, Everett <br />Dear Mr. Chalupnik: <br />Your plans have been reviewed with the Rules and Rectulations of the State Board of Heaith, and with <br />the policies of the Snohomish Health District. With the addition of the following conditio�is, the plans <br />are approved. <br />1. The Health District operating permit application process musl be completed prior to opening for <br />business. This facility will be classified as a low risk food establishment with seats. <br />2. The conditional approval of the plans for Sasquatch Kettle Corn was based upon the plans, menu <br />and HACCP submitted October 7, 2014. Any changes to the plans, menu and HACCP submitted <br />October 8, 2014 will void this approval. <br />3. Three-compartment sinks must be NSF or equivalent listed with integral drainboards at both ends. The <br />basins of the three•compartment sink must be large enough to fit the largest item needing to be washed. <br />4. An indirect waste drain (an air gap) is required for the three-compartmeni sink and any equipment in <br />which food is placed. Please note that a direct drain to a grease trap is not considered an indirect drain <br />even if the grease trap is indirectly drained. <br />5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br />beriveen the handwash sink and all food preparation areas. <br />6. A horizontal separation of at least 16 inches or a veRical partition 16 inches in height is required <br />between the handwash sink and the three compartment sink. <br />7. When splashguards (partilions and/or walls) are provided on both sides of a handwash sink the distance <br />between the splashguards must be at least 18 inches apart (shoulder width) lo allow proper access to <br />the handwash sink. <br />8. Water healers must be of su(ficient size to provide hot water to dishwasher and/or scullery sinks and at <br />the same time provide hot water to all handwash sinks. <br />9. Hot water must be available to all handwash sinks within 15 seconds. The hot water for tlie facility must <br />not be used, at any plumbing (ixture, (or a minimum of 6 hours prior to the preoperational inspection. <br />This is required so ihat proper testing o( the 15-second time requirement for hol waler availability can be <br />completed. <br />10. All food service equipment, both new and used, must be listed by the National Sanitation Foundafion <br />(NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food at <br />temperature of 41°F or below. <br />11. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food <br />service estabiishment. Used equipment must be clean, in proper operatiny condition, and in good repair. <br />Used refrigeration must be capable of holding at a temperature of 41°f or below. <br />12. Extra wall protection is required on walls behind all sinks, including restroom handevash sinks, and food <br />preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass-reinforced <br />3020 Rucker Avenue, Suite 104 � Everelt, WA 98201-3900 � tel: 425.339.5250 � fax: 425.339.5254 <br />