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�� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> HEALTH 3020 RuckerAven��e, Suite 104 <br /> , DISTRICT Everett,WA98201-3a00 <br /> � �i I 425.339.5250 FAX: 425.339.52��3 <br /> �r��. C� <br /> I� �� � I r=,�1 2,�r.--,,,_ <br /> Hc:uh y Lffesryles,Health y Communitles <br /> ��. <br /> , ;-���, L <br /> _ . � i � j <br /> :lueust�3, 2005 ���,. � <br /> � e � �oss <br /> 7'im and Patti Hawkins CITY �;; -,,•�,, ,-, <br /> G)Cl i�irch Bay Drive 2� Enginecnnpiuunn� �;:;�;,'�,' <br /> Blainc, WA 98230 5 ��., <br /> Suhicct: Prnposed, Little Caesar's Pizza, �Evergreen 1�'a��. i=� �_r.!t <br /> D�ar D4r. and bfs. Hawkins: <br /> 1'our pinns h;ive been mvic�ced widi the Rule_s and Reeulations of thc Statc lio�rd nf I l.:tl�h, and wit;i <br /> thc policies of the Snohumish Health Distnct. Wid� the addition ol tlie lollo��:ne, thc plans arc <br /> approved: <br /> l. An indirect waste is rcquired for the food preparation sinl:, mcchanical dishwasher, ice machinc. <br /> running water dipper well, and equipment in wh�ch food �s placed. <br /> ? An additional hand wash sink is rcquired. The best location �voald be as near as possible to the threc <br /> companment sink. <br /> 3. A food preparation sink is required. The sinl: must be listed by the National Sanitation Poundation <br /> (NSF), and have at least one integral drain board. <br /> 4. A horizontal separation o�at least 16 inches or a vertical partition 16 inches in heisht is required <br /> between the food preparation sink and all other sinks. <br /> 5. All food service equipment must be listed by the National Sanitatiun Foundation (NSP) for its <br /> intended use. <br /> C. Storage refrigerntors must be listed for the storage of potentially hazardous foods. No pizza <br /> preparation refrigerator is indicated on the floor plan f�r the make lme and is not indicated on thc <br /> �quipment I�st. I belicve item n21, pizza retazder may actually be a pizza prep refrigerator. Please <br /> clartfy. <br /> 7. i'ood preparation t�bles must be NSF listed stainless steel tables. <br /> 5. Gxtra wall protection is required on �valls behind sinks and food preparation tables. r1 16-inch high <br /> � backsplash of plastic laminate, fiber�lass-reinforced plastic or equal is acceptable. Floor to ceiling <br /> protecuon is required on �vall behind dish�vashers. Plastic coated h:udboard is uot acceptablc. <br /> 9. The floor must be surfaced with a durable,nonabsorbent,easily cleanable material. <br /> 10. The ceiling above the food preparation areas must be nonabsorbent, smooth, and easily cicanaUle. <br /> 1 I. All light fixtures in food preparation and storage areas must be provided �vith covers or sha[terproof <br /> bulbs. <br /> I^_. Plumbing must meet state and lacal codes. <br /> 13. The ventilation system shall be installed and operated to meet ap�.iicable building, mechanical, and <br /> tire codes. <br /> :1 pre-operational inspection is required prior to opening for business. At the time of inspection tnc <br /> construcuon of the food sen�ice �stablishment must be complete and afl equipment must be m place. <br /> Incomplete construction may result in a S149.00 rcinspection fee. Contact the Foad Program office a <br /> minimum uf nne ��•eck in advanee to schedule an :�ppointment. This �vill �nsure comphance ,vith ihe <br /> Rulus ;md Recul�tions �it the State i3onrd ��Y i Ic:ilth tiir I��i,d Ser��ice tianitation. <br /> 1 <br /> � � <br /> / ,:/ <br />