Laserfiche WebLink
EPiVIRONMENTAL HEALTH DIVISION <br /> � � SNOHOMISH 30^G Rucker Avenue, Suite 104 <br /> HEALTH Everett, WA 98201-390,� <br /> — DISTRICT e�5.339.5250 FAX: 425.?39.5�54 <br /> Ueat/Hard o! Nearing: 425.3;�9.52:ii ;TTY) <br /> A,�,,� ��. ����� ��c c���� __ � <br /> MAY O...i 2U0] p � � � � 4J �4, ; ` � <br /> . � <br /> ........ . . .................. . �`�i� <br /> Bli�eo Luna , CITY OF EVERETT �` <br /> S9_0 S Avenuc �✓. Engineering/Public Services i 1!t'( _ � �r.n� <br /> EveretL V✓A JS204 <br /> Subjcct: Proposed L'I Tzco Boom, 11502 Gvergrecn Way, �verett CITY OT EVt?R.���' � <br /> Plerni�n Den• <br /> Dear Mr. Luna: <br /> 'r'our plans have been revicwed v;itli lhe Ru1es and Reeulations of the State Board of Hcalth, and �vith <br /> tlie policies of the Snoliomish Health Dish•ict. VJith the addition of the follo���ing conditions, the plans <br /> are approved. <br /> l. The Health District operating pem�it application process must be completed prior to opening for <br /> business. This facility will Ue a medium risk rest�urant �vitL seats. <br /> 2. An indirect wnste drain is �equired for the food preparation sink(s), tl�ree-compartment sink, ice <br /> machine, ice bins, pop, stearn table, and any equipment in which food is placed. <br /> 3. Only one food preparation sinl; is i��dicated on tlie floor plan. The proposed use of 8�is sink is for <br /> produce prepar�tion. I3ecause of this food preparation that includes rinsing or thawing undei•running <br /> water of raw meat, poultry and or scafood will bE allowed wiUtout thc installation of an additional <br /> and separate food preparation sink. The location of an additional Cood preparation sink must be <br /> appro�•cd prior to installation. <br /> 4. No ;:rainbo.u�d is indicated on Ure Iloor plan for the produce preparation sinh item #S. This sinh must <br /> have at ]east one integral dr�iuboard. Note that the equipment cut sheet specification submitted <br /> indicate that this sinl: has a drainhoard. <br /> 5. Onlv one hand�vash sink is indicated on the Floor pl•m If durin� routine inst�ections it is found th•u <br /> this hsuuh��ash sinl: is insufficient for ihe number of emnlovees or d��e to the loc�tion of the sinl: then <br /> an add;iional handwash sinl: will bc required. <br /> G. a horizontal sep�u•ation of at Icast 1G inr,hes or a vertical pariition 16 inches in l�eight is rec�uired <br /> between thc food preparation sinh and all other sinks and or sources of conlamin�tion. <br /> 7. A horizontal scpcu�ation of at least I6 inches or a vertical partilion 16 inches in height is required <br /> bchveen the h.mdwash sinl: and :ill food preparation areas. <br /> S. �Vatcr hratcrs nuist bc of sufficicnt size to provide hot wlter to dishwasher �md/or scullery sinks and <br /> at thc samc tin�e pruvide hot water to alI handwash sinks. <br /> 9. 1-lot water must bc a��ailable to all hand���ash sinhs within 15 seconds. The hot water for the tacility ; <br /> musi not bc used, at am� plumbing fixture, for a minimum of 6 hours prior to the preoperational <br /> inspection. This is rcc�uircd so that proper lesting of thc 15-second time requirement for ho' ���ater i <br /> availabiliry can be completed. <br /> 1Q All food se�vicc equipmenl, bolh new and used, must be listed by the A'ationnl Smrit�dor. I <br /> Forrnda�ron (NSP) or cqui��alent for its intended use. Used and new refi�igeration must be capable of ( <br /> holding potcnti��lly h:izardous lood ai 41°I� or belo�v. � <br /> � <br /> � <br /> � <br />