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�� SNOHOMISH <br />HEALTH <br />DISTRICT <br />o��ov��� ��, �ooa <br />Bil] 14i1(er <br />2012 A Vernon Road <br />Lake Stevens, WA 9S2�S <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 Rucker Avenue, Suite 104 <br />Everetl, WA 98201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hard of Hearing: 425.339.5252 (TTY) <br />,� <br />Healthy Lifestyles, Healthy Communifies � ,'_'. '� J� `.n � <br />1-l; = � �I <br />OC7 2 6 2QOh <br />___... _..... <br />�IiY UF [:vf;.flETT <br />f-'',7incnrinp/Puhlu: gprvir.nq <br />SubjecC Proposed remodel El Porton (formerly La Malinche), 9629 Evergreen Way, Gverett <br />Dear VIr. Miller: <br />�'our plans have Ueen reviewed with lhe Rules .u�d Reeulations of the State Board of Healdi, and �vith <br />the policics of tl�e Snohomish Hzalth District. \Yith tl�e addition of the follo�vin��, the plans are <br />appro��ed. <br />I. The Health District operating permit application process for thc lom�ge must be completed prior to <br />opening for business. <br />2. "1'he three-compartment sinh at the bar must have inteeral drainboards at both ends. <br />3. An indirect waste is required for the thme-compartment sink and jockey Uox at the bar, and (or any <br />equipmen[ in which food is placed. <br />=!. A horizontal separation of at least 16 inches or a vertical partition 16 inches in hei�ht is required <br />bet�veen the bar slop si��l: and the jockey Uox. <br />5. A reduced pressure bacl:flow preven[ion device is required at the end of the copper water pipe <br />serving dte pop dispensing system prior to tl�e carbonation device. <br />6. Water heaters must be oP sufiicient size to provide l�ot water to disl�washer andior scullery sinks and <br />at the same time provide l�ot ���ater to all handwaslt sinks. <br />7. No manufachirer name and model number was submitted for tlte bar cooler. Tlie manufacturer name <br />and model numUer for diis unit must be suUmitted prior to die preoperational inspection. <br />S. No model numUer was submitted for the Hamilton Beach blender at the bar. The mai3ufacturer name <br />and model number for tl�is miit mus[ be submitted prior to the preoperational inspection. <br />9. No refiigeration is sho�vn on the floor plan at the cook line. Health District records indicate diat a <br />food preparation reli•igerntion ui�it �ras at the cook line durin� [his tiacility:s pre��ious operatiou. <br />Proper refrigeration is required at the cook line. The location of the reEri�erat�on must Ue submitted <br />prior to the preoperational inspec[ion. Tlie manttfacturer name and model number for this unit must <br />also be suUmitted prior to the preoperational inspection. <br />10. L'ztra wafl protection is required on walls behind sinl:s and food preparation tables. A 16-inch high <br />bacicsplasl� of plastic laminate, fiUerglass-reinforeed plastic or equal is acceptable. Floor ro ceiling <br />protection is required on �vall behind dish�vasl�ers. Plastic coated ltardboard is not acceptuble. <br />1 L Tl�e floor must be surfaced with a durable, nonabsorbent, easily cleanable material. <br />1"_'. rhe ceiling above Uie Cood preparation areas must be nonperforated, nonabsorbent, smooth, :md <br />easiiv cleauable. <br />l3. All light fi�tures in foud preparation and storage areas must be provided with covers or shatteiproot" <br />bt�li�s. <br />1 a. Plumbin�� must meet state and local cudes. <br />�� <br />