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!�� ENVIRONMENTAL HEALTH DIVISION <br /> ��/'� SNOHOMISH 3020 Rucker�venue, Suite 104 <br /> � HEALTH Everett, WA98201-390D <br /> DISTRICT 425 339.5250 FAX: 425.339.5254 <br /> Deat/Hard of Hearing. 425.339.5252 (TTl� <br /> .luly 27, 2007 <br /> I�G Z07"G� <br /> Paraz Qureshi <br /> 15330 58'�' Placc W <br /> Lvnnwood, WA J8037 <br /> SubjccL: Proposcd '/.ani %am Intcrnationnl �4arl:ct. 103iQ l:vcrerccn \1'ar ,'G. G�-u'ott <br /> Dc:ir Mr. Qw'cshi: <br /> 1'uur plans ha��c bccu rcciu���c�l ���ith tl�c Rul�s ;in�l hc��ul.itiuns u� th� St�iic I;oard of }I�alth, ;�nd ��,ith <br /> the policics of lhe Snohomish 1lcallh District (1-lcallh Dist�icl). 1�1'itli the addition of thc fo��o���m� <br /> condilions, thc plans arc approved. <br /> l. The I-Iealth District opeiating permit ap��lication process must be completed }n'ior to opening Cor <br /> Uusincss. Tliis facilih' �rill bc classi(icd :is a groccrp �ritl� cl�ccl: siauds. <br /> ?. 1-]ot �vater must be uvailablc to all hand���ash sinl:s witliin 15 seconds. The hot �vater for th� facility <br /> must not be used, at any plumUing fixtiu�e, for a mininunn of 6 hours prior ro thc preoperational <br /> inspection. 'Cl�is is required so that proper testing of the 1$-second timc requircnrant for hot ���ater <br /> availability can be completed. <br /> 3. All food scn�ice equipment, Uoth ne��� and used, must be listed bv the Nntional Scrnrtation <br /> Fomida�ion (NSP) or equivalcnt for its inte�;ded usc. Used and ne��� refrieeration must be c:ipublc of <br /> holdiug potentially hazardous food at 41°P or befow. <br /> d. Uscd equipment is subject to ou site inspection to determine acccptability for use in the proposed <br /> food service cstablishment. Used equipment must be dean, in proper operating condition, and in <br /> good repair. All refriger:�tion musl be capable of holding potentially hazardous foods at a <br /> temperal�u�c of4]°F or belo���. Domestic (home style) refrigeratian �s not perniitted. <br /> �. G:;tru wall protcction is rcquirod on walls bchind all sinks, including restroom handwash sinl:s, and <br /> food preparalion counters and tables. A 16-inch high bacl:splash of plastic laminate, tiberglass- <br /> reiuforced plastic or cqual is acceplable. A Uacl.splash higher ti�an 1 G inches is required on the �vall <br /> hchind coun+er top equipment taller than 16 inches. Wall protection behiud mop sinks must co��cr the <br /> cntire splash zone. Plastic coated hardboard is not acceptaUle. <br /> G. "I'hc floor must be stu�faccd with a dw•ablc, nonabsurUent, casily cleanaUle material. <br /> � 7. "1'he ceiling above the food preparation areas nu�st be nonperforatccl, nonabsorbent, smooth and <br /> casily cicanaUle. <br /> S. All li�ht fixtures in food prcparation and stora�.:c airas must b� provided with covcrs or shattcrproof <br /> bulbs. <br /> 9. Plu�ubing must mect state and loail codcs. <br /> ]0. 7'he ventilation system shall be installed and operuted to meet appiicablc building. mechanical, anu <br /> fire codes. <br /> I i. No trimiuing or rinsing of fruit and or produce will be allowcd without the installation of a food <br /> preparation sink, a three-comparUnent sink, and at least one handwash sink. The I-lealih District plan <br /> revicw process nni.:t be completed and a prcoperational inspection must Ue conducted prior to <br /> a��proval to u'i;nming or rins�ng of fniit or produce and use of any ne�v plumbing fixtw'cs or <br /> cqui�,ntent. <br /> T � <br />