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

{ RECaWEDO SNOHOMISH JUL 162012 HEALTH DISTRICT Pi jBT fc WWW.SNOHD.ORG Environmental Health Division July 24, 2012 Calvin Tam 10040 Sand Point Way NE Seattle, WA 98125 Subject: Proposed Fiesta Latina, 530 SW Everett Mall Way, Everett Dear Mr. Tam: Your plans have been received; however the plans cannot be approved as submitted. The following information is needed prior to further plan review. 1. No menu or list of proposed food items was submitted for the meat market and the grocery. The menus or lists of proposed food items for the meat market and grocery must be submitted. 2. No mop sink is indicated on the floor plan. A mop sink is required and the location of the mop sink must be shown on the floor plan. 3. No handwash sink is indicated on the floor plan for the cook line. A handwash sink is required for the cook line and the location of the handwash sink must be shown on the floor plan. 4. No food prep refrigerator is shown at the cook line on the floor plan. Food preparation refrigerator is required at the cook line. The location of the unit must be shown on the floor plan. The manufacturer name and model number must be submitted. 5. A hot case hot holding of tamales is indicated on the submitted HACCP. No not hot hold case is indicated on the floor plan or included on the equipment list. If a hot case is proposed it must be shown on the floor plan and the manufacturer name and model number submitted. If another type of hot holding is proposed a revised HACCP must be submitted with that change. 6. No separation is indicated on the floor plan between the three -compartment sink item #1 and the vegetable preparation sink item #. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the three -compartment sink and the vegetable preparation sink. The type of separation to be used must be shown on the floor plan. Use of splash guards in this situation is not allowed. 7. No separation is indicated on the floor plan between the vegetable preparation sink item #2 and the raw meat, poultry, seafood preparation sink item #3. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the vegetable preparation sink and the raw meat, poultry, seafood preparation sink. The type of separation to be used must be shown on the floor plan. Use of splash guards in this situation is not allowed. 8. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the handwash sink item #4 and the raw meat, poultry, seafood preparation sink item #3. The type of separation to be used must be shown on the floor plan. Use of splash guards in this situation is not allowed. 9. If splashguards (equipment, partitions and/or walls) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink. 10. Several pieces of equipment on the cook line are not included on the equipment list. The manufacturer name and model number for this equipment must be submitted. The equipment must be included on the equipment list. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 0 fax: 425.339.5254 /� ��