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/ � � SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> HEALTH 3020 Rucker Avenue, Suite 104 <br /> DISTRICT Evo.rett, W!• 98201-3900 <br /> 425.339.5250 FAX: 425.339.5254 <br /> HealthyL!/estyles,HealthyCommun7tles --�'�''�� L=J <br /> � `� � <br /> 7uly 26, 2002 JUL 2 9 2002 <br /> .. . . .. .. .... <br /> CITY OF EVERETT <br /> Bill RiChey Engineerina/Pu61it Services <br /> 210 5'" Ave. S #204 <br /> Edmonds,WA 98020 ` <br /> Subject: Proposed, Georgio's Sub's, 1� 114 Evergreen Way Building D iJnit 4,Evecr.tt <br /> i <br /> Dear Mr. Richey: i <br /> Your plans have been review•ed with the Rules and Re�ulations of the State Board of Heal�h, and with i <br /> the policies of the Snohomish Health District. With the addition of the following, the plans are <br /> approved. <br /> 1. The Health District operating �ermit application process must be completed prior to opening for <br /> business. <br /> 2. A copy of the menu must be submitted prior to the pre-operational inspection. <br /> 3. No handwash sink is shown in the restroom. A handwash sink is required in the restroom. • <br /> 4. A reduced pressure backflow prevention device is required at the end of the copper water pipe <br /> serving the pop dispensing system prior to the carbonation device. <br /> 5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br /> between the food preparation sink and the three-compartmect sink. <br /> 6. A horizontal sepazation of at least 16 inches or a vertical partition 16 inches in height is required <br /> between the handwash sink and the three-compartrnent sink. <br /> 7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br /> between the handwast� sink and the soup kettles. <br /> 8. Water heaters must be of sufficient size to provide hot water to dishwasher xnd/or scullery sinks and <br /> at the same time provide hot water to all handwash sinks. <br /> 9. Extra wall pro�ection is required on walls behind all sinks and food prepazation tables or counters. A <br /> 16-inch high backsplash of plastic laminate, fiberglass-reinforced plastic or equal is acceptable. Wall <br /> �rotection behind mop sinks must cover the entire splash zone. Plastic coated hazdboard is not <br /> acceptable. <br /> 10. All light fixtures in food preparation and storage areas must be provided with covers or shatterproof <br /> bulbs. <br /> A pre-operational inspection is required prior to opening for business. At the dme of inspection the <br /> construction of the food service establishment must be complete and all equipment must be in place. <br /> I�complete construction may result in a$140.00 reinspection fee. Contact the Food Program uf6ce a <br /> minimum of one week in advance to schedule an appointment. This will ensure compliance with the <br /> Rules and Reeulations of the State Board of Health for Food Service Sanitation. / <br /> t� <br />