9605 EVERGREEN WAY PACIFIC NORTHWEST IMPORTS 2018-01-02 MF Import

d� SNOI10N11SH HEALTH DISTRICT April 28, 2003 Thomas Li 16022 12'" Ave. SW Burien, WA 98166 ENVIRONMENTAL HEALTH DIVISION 3020 Rucker Avenue, Suite 10 Everett, WA 98201-3900 425.339.5250 FAX: 425.339.5254 Healthy Lifestyles, Healthy Communities SMOVIE IM APR 8 0 2003 ........... �� diTY........ O...F......E..V...E...RETT... Fngineerino/Pyhlic Servieee Subject: Hanh Hung Deli (formerly Club Fiji Casino), 9605 Evergreen Way Suite B., Everett Dear Mr. Li: Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following, the plans are approved. 1. The Health District operating permit application process must be completed prior to opening for business. 2. An indirect waste is required for the food preparation sink, three -compartment sink, mechanical dishwasher, ice machine, walk-in refrigeration, running water dipper weli, and equipment in which food is plt.:ed. 3. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the food preparation sink and the handwash sink. 4. Vegetable and raw shrimp preparation (thawing and washing) is indicated by the menu review you submitted. Because of this, a food preparation sink is need for vegetable preparation and a separate food preparation sink is needed for seafood, meat or poultry thawing, washing and preparation. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the food preparation sinks and all other sinks and sources of contamination. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the food preparation sink used for vegetables and the food preparation sink used for raw meats. Each preparation sink must have at least one integral drainboard and each sink must be indirectly drained. 5. Customer seating is indicated on the floor plan. Because of this customer restrooms must be provided. Customers are not permitted to access to customer restrooms through the food service, food preparation or food storage areas. 6. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide hot water to all handwash sinks. 7. Hot water must be available to all handwash sinks within 15 seconds. 8. The description of the food preparation process submitted indicates that pork butt for sandwiches will be stored in a counter top refrigerator directly after cooling. Reach -in refrigeration is not approves; for cooling hot foods. The walk-in refrigerator must be used for cooling all foods of this type, including pork butt, shrimp and rice and mung bean. 9. The description of the food preparation process submitted indicates that sweet rice will be held at room temperature next to the check stands. Cooked rice is a potentially hazardous food and must be held cold at 45°F or below or at 140°F or above. The sweet rice cannot be held at room temperature. YZ