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�, , . ENVIRONMENTAL HEALTH DIVISION <br /> � SNOHOMISH 3U20 Rucker Avenue, Suite 104 <br /> HEALTH E��erett, WA 98201-3900 <br /> DISTRICT 425.339.5250 FAX: 425.339.5254 <br /> Deaf/Hard of Hearing: 425.339.5252 (TTY) <br /> November 28, 2007 <br /> P.ngic Kim (P Qn�✓ <br /> 3�15 159'h Place S� �� t�(/Z E`�5 � <br /> Bodiell, WA 98012 <br /> Subject: Proposed Asiana Bistro, 11804 Hwy 99 #102, Everett <br /> Dear Ms. Kim: <br /> Your plans have bcen reviewed with the Rules and Reeulations of the State Board of Health, and �vith <br /> the policies of the Snohomisli Health District. With the addi[ion of the following conditions, the plans <br /> are approved. <br /> 1. The Health District operating permit application process must be completed prior to opening for <br /> business. Tl�is facility will be classified as a high risk restaurant with seats. <br /> 2. An indirect �vaste drain is required for the food preparation sinks, three-compartment sink; ice <br /> macUine, pop dispenser, woks, walh-in refrigeration, and any equipment in which food is placed. <br /> 3. A horizontal separation of at least 16 inches or a vertical partition 16 inches in heig}tt is required <br /> between the liandwash sinks and all food preparation areas. <br /> 4. A reduced pressure backflow prevention device is required zt the end of the copper �vater pipe <br /> serving tl�e pop dispensing system prior to tl�e carbonation device. No copper p�pe or other <br /> poten[ially corrosive material is allo�ved after the reduced pressure backflow pre:�ent�on device. <br /> 5. Water heaters must be of sufficient size to provide ho[ water to dishwasher and/or scullery sinks and <br /> a: the same time provide hot�v�tcr to all handwash sinks. <br /> 6. Hot water must be available to all handwasli sinks within 15 seconds. The hot water for tlie 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 [hat proper testing of the 1�-second time requirement for hot water <br /> availability can be completed. <br /> 7. All food service equipment, both new and used, must be listed by the Natio�ial Sunitation <br /> Fom�datiai (NSF) or equivalen[ for its intended use. Used and new refrigeration mus[ be capable of <br /> holding potentially liazardous food at 41°F or below. <br /> S. No manufacwrer uame and model number was suUmitted for the pop dispensec The manufacturer <br /> name and model number for this equinment must be submitted orior to the request for a <br /> preoperational inspection. <br /> 9. No manufacturer name �vas sub:uitted for the walk-in ref'rigerator. The manufacturer name for this <br /> equipment must '�e submitted nrior to the request for a nreoperational inspection. <br /> 10. The amount oP dry storagc area provided is 22S square feet Uased upon the size of die shelving area <br /> shown and assuming that the stora�e racks are dvee shelves in height (approximately 6 feet in <br /> heieht). This is an insufficicnt amount of dry storage shelving for this fac�lity based upon the amount <br /> of seating, 41 scats, shown on the floor plan. Based upon 1 squue foot per seat requirement for dry <br /> storage area, this facility needs a minimum of 13.� square feet of addittonal dry storage area. The <br /> location of the additional drv stora�e �rea mus[ be annroved nrior to installation. <br /> �a <br />