530 SW EVERETT MALL WAY STAR FRUIT 2018-01-02 MF Import

Ewm rmm SNOHOMISH PPAITH f)ISTRIM WWW.SNOHD.ORG November 8, 2012 Calvin Tarn TAM Design 10040 Sand Point Way NE Seattle, WA 98125 91.'2 57-0fz Subject: Proposed Fiesta Latina, 530 SW Everett Mall Way, Everett Environmental Health Division Noy/3 pZ f UBLI o/? c' 4/01 s Dear Mr. Tam: Your plans have been reviewed with the Rules and Regulations 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 Fiesta Latina was based upon the revised plans submitted October 29, 2012, the menu submitted July 11, 2012 and HACCP submitted October 29, 2012. Any changes to revised plans submitted October 29, 2012, the menu submitted July 11, 2012 and or HACCP submitted October 29, 2012 without preapproval from the Health District will void this approval. 2. The Health District operating permit application process must be completed prior to opening for business. This facility will be classified as a low risk food establishment (grocery) with 0-12 seats, a medium risk food establishment (meat/fish) with 0-12 seats and a high risk food establishment (deli) with 13-50 seats. 3. No food storage or preparation is allowed in the establishment prior the preoperational inspection. No food storage or preparation is allowed in the establishment until after approval to open is granted by the Health District. 4. An indirect waste drain (an air gap) is required for the food preparation sinks, three -compartment sink, ice machine, pop dispenser, walk-in refrigeration, grocery refrigeration, and any equipment in which food or food contact equipment is placed. 5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink (item #4) and the griddle (item #17). 6. 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. 7. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be completed. 8. All food service equipment, both new and used, must be listed by 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 OF or below.. 9. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41 F' or below. 10. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass - reinforced plastic or equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 16 inches. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 0 fax: 425.339.5254