11632 EVERGREEN WAY SUNNYS TERIYAKI 2016-01-01 MF Import

� ENVIRONMENTAL HEALTH DIVISION � SNOHOMISH 3020 RuckerAvenue, Suite 104 HEALTH Everett, WA96201-3900 DISTRICT 425.339.5250 FAX: 425.339.5254 Deaf/Hard o( Hearing: 425.339.5252 (TTY) March 15, 2007 ��„ L�� G��°��D 10C 15 N.E. 18'�' sa�� h1AR '� u ZUu/ Beli•;.vue, WA 98004 ........................ cirv or �GERrr'r. " .. Subject: Proposed, Sunny's Tcriyaki #14, 11632 Evergreen Way, Eve[e8ngineerin�/p„blic Services Dear Mr. Lee: Your �lans have been reviewed with the Rules and Re�ulltions of the State Board of Health, and with the policies of the Snol�omish Health DistricL With the addition of the following condit�ons, the plans are approved. ]. The Health District operating perniit application process must be completed prior to opening for business. The restaurant will Ue classified as a Medium Risk with seats. Please note that a change in Uie operating pennit fees will ta}:e effect on April 1, 2007. If this facility opens after April 1, 2007, the fee schedule effective April 1, 2007, must be used for determining permit fees. 2. Three-compartment sinks must be Nationnl Sar:itation Foundation (NSF) or equivalent listed and be freeslanding with integral drain boards at both ends. 3. An indirect waste (AIR GAP) drain is required for the food preparation sinks, tluee-compartment sink, and any equipment in which food is placed. Please assure vour nlumber is aware of this reyuirement. 4. A horizontal sepa�ation of at least 16 inches or a vertical partition 16 inches in height is required Uetween the two food preparation si�ilcs. This will require two hot and cold water taps to be installed at the sinks, one tap for each sink. 5. Water heatcrs must Ue of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide hot water to all hand wash sinks. G. Hot water must Ue available to all hand wash sinks wiQiin 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspectimi. This is required so that proper testing of the 15-second time requirement for hot water availability can Ue completed. 7. All food sen�ice equipment, both new a��d used, must be listed by the National Sanitation Fot�n�lation (NSF) or equivalent for its intended use. Used and new refrigeration musi be capable of holding potcntially haz�n•dous lood at 41°I' or belo��. 8. This facility has a limited amount of refi•igeration equipment. No advanced preparation of foods that requirc cooling �rill be allo�ved unless a walk-in refrigerator is ins[alled or other Health District pre-approved cooling mcthod is in pllce. 9. GxU•a �+�all protection is rec�uired on walls behind all sinks, including restroom hand wash sinks, and food preparation countcrs and tables. A 16-inch high backsplash of plastic laminate, fiberglass- reinforced plastic or equal is acceptaUle. A backsplash l�igher than 16 inches is required on the wall behind counter top equipmcnt taller than 1 G incl�es. Floor to ceiling protection is required on the wall bchind dishw�ashers. Wall protection behind mop si�ilcs must cover the entire splash zone. Plastic coated hardboard is notacceptable. 10. The floor nnist be surfaccd with a durable, norabsorUer.t, easily cleanable material. ��2