1405 SE EVERETT MALL WAY TCBY YOGURT 2018-01-01 MF Import

��V� # SN�HOMISH � ��q� � 7 2014 � HEALTH DISTRICT W W W.SNOHD.ORG Envirgr�rm��H�al#b�:l��sion May 23, 2014 Lisa Donmeyer Lingie Design Group 158 W Main St Freeport,IL 61048 Subject: Proposed TCBY, 1405 SE Everett Mali Way #D, Everett Dear Ms. Donmeyer: Your plans have been reviewed with the Ruies and Reaulations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are approved. '1. The conditional approval of the plans for TCBY was based upon the pians submitted April 21, 2014 and the menu and HACCP submitted May 19, 2014. Any changes to the plans su6mitted April 21, 2014 and the menu and HACCP submitted May 19, 2014 will void this approval. 2. The Health District operating permit application process must be completed prior to opening for business. This facility wili be classified as a low risk food establishment with seats. 3. Three-compartment sinks must be NSF ur equivaient listed with integral drainboards at both ends. The basins of the three-compartment sink must be large enough to fit the largest item needing to be washed. 4. An indirect waste drain ;an air g2p1 ?; required for the food preparation sink, :hree-compartmert sinl:, ru�r�ing water dipper well, walk-in rc•trigeration, and any equipment in which food is placed. Please note that a direct drain to a grease trap is rot considered an indirect drain even if the grease trap is indirectly drained. 5. Food preparation sinks must be NSF or equivalent listed with at least one integral drainboard. 6. A horizontal separation of at !east 16 inches or a vertical partition 16 inches in height is required between the handwash sink and all food preparation areas. 7. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide hot water to all handwash sinks. 8. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any piumbing fixture, for a minimum of 6 hours prior to the preoperalional inspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be completed. 9. All food service equipment, both new and used, must be listed Ey the National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of 41°F or below. 10. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be ciean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41 °F or below. 11. No model number was submitted for the Randell cold food pan — drop in (item #K5). The model number for this equipment must be submitted prior to the request for a preoperational inspection. 12. Proper and adequate sneeze protection must be provided at the front counter cold pans (items #KS), and the food warmers, (items #K7A and #K76). The sneeze guard must comply with NSF or equivalent standards. Th= sneeze protection must intercept the direct line between the customer's mouth and the food preparation area. Un average the vertical distance from the customers mouth to fhe Floor is 4 feet six inches to 5 feet. Additional details are included on the enclosed information sheets. Any alternative sneeze protection methods must be approved prior to the preoperational inspection. Please note that sneeze protection must be provided at the ends of cold/hot drop in pans, cold/hot buffet tables and like areas. 3020 Rucker Avenue, Sui1e 104 � Everett, WA 98201-3900 � tel: 425.339.5250 � fax: 425.339.5254 �v