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EiVVIRONMENTAL HEALTH DIVISION <br /> ' �� SNOHOiUI1SH 3020 Rucker Avenue, Suite 104 <br /> H EALTH Eve rett, WA 382D 1-3900 <br /> DISTRICT 425.333.5250 FAX: 425.339.5254 <br /> Deaf/Hard of Hearing: 425.339.5252 (TTY) <br /> November 8, 2006 n � � �B l/ �� � <br /> �o(�o�q - oyF� LJU �� � 2e���s <br /> o / l � <br /> Phat Nam Quach <br /> 22428 Brier Road CT'I'Y OF E�:'C :lET' <br /> Brier, WA 98036 Planninn I"�=ut. <br /> Subject: Proposed Pho Ever Restaurant, 11 l 14 Evergreen Way#A, Everett <br /> Deaz Mr. Quach: <br /> Your plans :�ave been reviewed with the Rules and Regulations of the State Boazd of Health, and with <br /> the policies of the Snuhomish Health District. VPith the addition of the following conditions, the plans <br /> are approved. <br /> 1. The Healtli District operating permit application process must be completed prior to opening for <br /> business. Your restaurant will be classified as a Restaurant: High Risk. The permit fee will be based <br /> in part on the total number of seats, so please be specific with your seating capacity at the time of <br /> application. <br /> 2. Large volumes of soup broth must cool from 140°F to 41°F within G hours. Your food handling <br /> procedures state the soup will "cool down in room temperature." Room temperature cooli�g is not <br /> allowed. The soup shall be cooled quickly in an ice bath (placing pot in a sink surrounded by ice, or <br /> in uncovered shallow pans, 'L inches depth, and piacing in the walk in cooler.) <br /> 3. The location of an additional hand sink benveen the two food preparation sinks is acceptab'.P. <br /> Vertical splash guards I6 inches liigh shall be installed on both sides of the hand sink. <br /> d. Tluee-compartment sinks mus[ Ue National Sanitalron Fomidation (NSF) or equivalent listed and is <br /> freestanding �vith integral drain boards at both ends. <br /> 5. An indirect waste drain is required fo: the feod preparation sinks, three-compartment sink, ice <br /> machine, walk-in refrigeration, and any equipment in which food is placed. <br /> 6. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and <br /> at the same time provide liot water to all hand wash sinks. <br /> 7. Hot water must be available to all hand �vash sinks within 15 seconds. Thc hot water for the facility <br /> must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational <br /> inspection. This is required so that proper testing of the IS-second time requirement for hot water <br /> availability can be completed. <br /> 3. All food sen�ice equipment, botlt new and used, must be listed by the Nutiona! Sanitation <br /> Fo�utdurion (NSF) or equivafent for its intended use. Used and new refrigeration must be capable of <br /> holding potentially hazardous Cood at�11°P' or below. <br /> 9. A consunter advisory is required on the menu tor any foods that are to be served raw or <br /> utidercooked. 1'ou have received infonnation on the consumer advisory requirements. <br /> 10. Gxtra wall protection is required un walls behind all sinks, including restroom hand wash sinks, and <br /> food preparatio❑ counters and tables. A 16-inch high backsplash of plastic laminate, fiberglw.� <br /> reinforced plastic ur cyual is acceptable. .� backsplash ltigher tltan 16 inches is required on the ••...il <br /> behind countcr top equipment tuller than 16 inches. Ploor to ceiling protection is required on the wall <br /> behind dish�vashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic <br /> �oated hardboard is not accepmble. � <br /> I!;- <br />