1402 SE EVERETT MALL WAY SUBWAY SHOP 2018-01-01 MF Import

�� SNOHOMISH HEALTH fJISTRICT Pebruary S, 2008 Kcvin Con•ca 4429 108`�' Strect NL Ma.rysvillc, N�A 98271 S•nbject: Proposed Subway, 1402 SL Gverett Mall Way, Cverett Ucar Mr. Correa: ENVIRONMENTAL HEALTH �JIVISfON 3020 Rucker Avenue, Suite 1C4 Everett, WA 98201-3900 425.339.5250 FAX:425.336.5254 Deaf/Hard ot Heariny: 425.339.5252 (7TY) gG� (G �G3C� 1'our plans have becn revicwed with thc Rulcs �md Re[�ulations of thc St�tc 13oard of Health, and with the policies of the Srohomish I-Icallh llisU�ict. \Vith the addition of the followmg conditions, the plans �re approvcd. ]. The Healtl� District operating permit application process must be completed prior to opening !or business. This facility will be classified as a medium risk restaurant with common seating. 2. An indirect waste drain is required for the food preparation sink, three-compartment sinl:, ice machine, pop dispenser, steam table, walk-in refrigeration, and any equipment in which food is placed. 3. A reduced pressure backflow prevention device is required at the end of the copper water pipe serving the pop dispensing system prior to the carbonation device. No copper pipe or other potentially con•osive mlterial is allowed aCier lhe reduced pressure backllow prevention device. 4. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide ho[ wztcr to all h�ndwash sinks. 5. Ilot water must bc availabic to all handwash sinks �vithin 1� seconds. 1�he hot �vater for the facility must not be used, al any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. Tliis is required so that proper testing of the 15-second time requirement for hot water lvailability can Ue completed. G. A horizontal separation of at least 16 inch�s or a vertical partition 16 inches in hcight is required bctwccn thc handwash sinks and all food przparation areas. 7. All food servicc equipmcnt, bolh new r:nd used, must be listed by the Nalionn( Sanilnlion Foundn�io�a (NSP) or equivalenl for its intended use. Used �nd new reGigcration must be capable of holding potenti,illy hazardous food at =} I°P or below. 8. Bstra wall protection is required on walls bcliind all sinks, including restroom hand�vash sinks, and food preparation countcrs and tablcs. n 16-inch high backsplash oC plastic laminate, fiberglass- rci�7forced plastio or equal is acceptnblc. A b�chspl�sh highcr than 16 inches is required on the wall bchind countcr top equipment t�ller than ] 6 inches. PJall protection behind mop sinks must covcr the enlire splash zone. Plastic coatcd hardbo�rd is not acceptable. 9. nll floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced �vith a durable, nonabsorbcnt, e�sily cleanable material. Gxpansion joints, seams, szw cuts and the like in concrctc Iloors in all areas, including customer seatmg areas, must be filled and sealed so as to provide a smooth and dcanable sivface. I G. '1'he ceiling aUove the foocl preparation arcas must be nonperforated, nonabsorbent, smooth and easily cleanable. I 1. All light fixtures in food preparation and �torage areas must be provided �vith covers or shatterproof bulbs. llot hold unit heat lamps must be providecl with shatterproof bulbs. yv