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ENVIRONMENTAL HEALTH DIVISION <br /> � SNOHOMISH 3020 RuckerAvenue, Suite 104 <br /> HEALTH Everett, WA9B201-3900 <br /> DISTRICT 425.339.5250 FAX: 425.339.5254 <br /> Deaf/Hard of Hearing: 425.339.5252 (TTY) <br /> .lune 22, 2007 <br /> Kevin Gri 6> >s <br /> Scattic Gol�CofTec <br /> 11632 Evergreen �1'ay Space H <br /> Cverett, WA 95204 <br /> Subject: Praposed, ScatUe Gold Coffee, 11632 Gvergreen Way, �verett <br /> Dear Mc Griggs: <br /> Your plans have been reviewed with the Rules and Reeulations of'the State Board of Healdi, and with <br /> the pohc�es of the Snohomish Health District. With the addition of the followtng cond�ttons, the plans <br /> are approved. <br /> 1. The I-lealth District operating pe:mit application process must be completed prior tu opening for <br /> business. Thc facility;vill be classi6cd as a Restaurant: Medium Risk w�th seats. <br /> 2. Three-compariment sinks must be A�atra�al Sunrtalion Fnundalron (NSF) or equivalent listed and be <br /> freestanding �+�rih mtegral drain boards at both ends. <br /> 3. Water heater:� must be of sufficierit size to proeide hot water to dishwasher and/or scullery sinks and <br /> at tlie same time provide hot �vater to all hand wash sinks. <br /> 4. Hot water must be nvailable to all hand ���ash sinks within 15 seconds. The hot water for the facility <br /> must not bc used, at any plumbing fixture, for a minimttm of 6 hours prior to the preoperational <br /> inspection. This is required so that proper testing of the 15-second time requirement for hot water <br /> availabiliiy can be completed. <br /> 5. All food service equipment, botl� new and used, must be iisted by the National Sani�ation <br /> Foio�dulrorl (NSF) or equrvalent for its intended use. Used and new refrigeration must be capable of <br /> holding potentially hazardous food at 41°F or below. <br /> 6. Extra wall protcction is required on ���alls behind all sinks, including restroom hand wash sinks, and <br /> food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass- <br /> reinforced plastic or ec�ual is acceptable. A backsplash higher than 16 inches is required on the wall <br /> bchind counter top equi�ment tallcr than 1 C inches. Floor to ceiling protection is required on the wall <br /> behind disli�vashers. V�all protection behind mup sinks must cover the entire splash zone. Plastic <br /> coated hardboard is not acceptable. <br /> 7. Thc iloor must be surfaced ���ith a durable, nonabsorbent, easily cleanable material. <br /> R. The cciling above the food preparation areas must be nonperforated, nonabsorbent, smooth and <br /> casily cleanablc. <br /> 9. .411 light fixtures in iood preparation and storage areas must be provided with covers or shatterproof <br /> bulbs. l lot hold unit heat I•amps must be provided with snatterproof bulbs. <br /> 10. Plumbing must mcet statc and local codes. <br /> A prcoper:�tional inspectiun is rcquired prior to uperating permit issuance and ap �roval to open <br /> 1'or busmess. At the tnne of inspection tl�.e construct�on of tlie food service estabhs�ient must be <br /> cwnplctc and all eyuipment must be in place and in proper operating condition. Incomplete construction <br /> or cyuirment operatiom m�y result in a $160.00 remspection fee. Requests for a preoperational <br /> inspection must bc reccivcd �t Icast one wcek in advance of the date bei�ig requested for the <br /> inspcction. Contact the Food Program offce a minimum of onc �+�eek in advance to schedule an <br /> appointment for the prcoperational inspection. The preoperational inspection will ensure compliance <br /> ���ith the Rules and Re��dations of the St�te Board of Health for Pood Service Sanriation. <br /> �IZ <br />