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�� SNOHOMISH
<br />HEALTH
<br />DISTRICT
<br />�-- '
<br />r•�b������y i s, zo i i
<br />Mitch Ilart
<br />Wilcox Conslruction
<br />334 5°i Ave. S
<br />Gdmonds, WA 98155
<br />o,����v ����
<br />� 2011 `J
<br />1=E1� �
<br />pUBLIC `��R�S
<br />ENVIRONMENTAL HEALTH DIVISION
<br />30<� 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 />Sui�jcct: Proposcd Jimm)' John's, I510 SG I:vcrctt Mall \�l'ay, 8vcrett
<br />Dear Mr. lian•t:
<br />Yow' revised plans and 5n���r���u��,s, reccived �cbniary ?, 1011, have been revicwed with thc Rules and
<br />Ke��ulations of the State 13oard of Ilcalth, and with the policies of the Snohomish lieulth District. \Uith thc
<br />addition of lhe following conditions, the pl:ms :ire :ipprovetl.
<br />I. The cundition:�l approval ef lhe plans for ,limmy John's w:is based upun tlic maiu submitled .Ianuary
<br />ll, 2011. Any ch:mges tu tl�c menu submitled J:uiu:u•}� 11, 2011 �rilhuut prcupprnval from the He:�ltli
<br />Disirict may vuid this approv:il.
<br />2"fhc liealth Disu•ict operuting permit application process must be completcd prior to opening for business.
<br />7'his facility will be classified :is :� medium rislc food establishment with 13 to 50 seats.
<br />3. A stnnJard operaling procedures was subtnitted Pcbruary 2, 201I for the rcquired IiACCP. The standard
<br />operating procedures docs nol contain the inlornuition rcquired for a I-IACCP. A descrintion of thc food
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<br />1/_liu���.�...� �,._,__.,.. .
<br />submittecl prwr to the rcquest for a preoperational inspection. G�amplcs for t ie - are enc ose . nv
<br />proposed advanced prepuration of foods that include cooling of foods must bc includcd as f-IACCP menu
<br />items. Any proposed cooling of Ieftovcr foods must be included I IACCP menu items.
<br />4. An indircct wnste drain is required for the food preparation sink, three-comptvtmcnt sink, ice machine, pop
<br />dispenser, walk-in reGigeration, and any equipmenl in which lood or food wntact equipment is pl.�ced.
<br />s. ��•i,� ��,-;s�� noo�� nians indicntc a slainless stcel splash guard bchveen thc Ihrce-compartmenl sinn (item #21)
<br />and thc vegetablc prcparalion sink (item 1131A). This type scparalion is not acccptablc bctween thcsc hvo
<br />sinks. As nolcd in lhe �lan review leller of Janunr � 26 2011 a horizontal sc aration of a1 Icast I6 inches or a
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<br />G. 11�uten c�atcrs must bc of sufficicnt size to providc hot �r�ter to dishwasher und/or scullery sinks und al the
<br />s.�mc time pro�'idc hot wolcr to all handwash sinks.
<br />7. I lot wuter must be a��.�ilable to all handwash sinks ��ithin I S seconds. "�hc hot watcr for the liicility must not
<br />be used, at any plumbing fisture, �'or a ininimum of 6 hours prior io thc preoperaticn.il inspection. "1'his is
<br />required so th:d proper tesling ol� the 15-second time requimment for hot walcr availability can be complcled.
<br />S. All Ibod scrvice cquipmcnl, both new and usccl, must bc listcd by thc A�rnionnl Sanrtn�ion Foirndnlioir (NSI')
<br />or equivalent ior its intended usc. Used and ❑ew refrigeration must be capable of holding potentially
<br />hnzardous Ibo� at 41 °I' or bclo���.
<br />9. No mamufacturer n.ime ancl modcl mm�ber �eas submiued tor the pop dispensing systcm (item HR). Tlie
<br />_ _ .. . . .. � __�_._�....., _...,._ .,, a.,. .,,..��,.�i G.,� �
<br />10. All food service cquipment must bc listcd b�� the Nalional Sanitation Founclation (NSP) for its intended use.
<br />"1'he Piper Ovens oven/proo(er model ttOP-4-JJ was not I'ound in the currcn� NSP or equivalent listings. This
<br />equipment musl be replaced ���ith i�SP or equivnlent listed equipment or documentauon must be submiued
<br />which demonstrates NS� equivalency. �1•mul'•�cturer n•unes �nd modcl numbers lor repl�icement equinment or
<br />. . . . _ ----� :.....�,.,..:,.., n.;,.;,..,u.,
<br />_,-. _
<br />submit;ed nr.inufacuucr names and model ninn crs
<br />is accurate. 1'Icase note Ihat subsidiarv tnanufac�urc
<br />to assure
<br />subnti
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