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��� SNOHOMISH <br />HEALTH <br />DISTRICT <br />Apri] 15, 300d <br />Lizbetli Alfaro <br />10927 �17'�' Ave. SG <br />Everett, WA 9S20d <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 RuckerAvenue, Suite 104 <br />Everett, WA98201•3900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hard oi Hearing: 425.339.5252 (TTY) <br />HeaRhy Lilestyles, Healthy Communifies <br />SuUject: Proposed remodel, Ticnda Chapala, 96J Gvergreen Way #203, Lvcrett <br />Dear Ms. Alfiro: <br />Ya.ir plans have becn revic���ed �vith the Rules and Regulations oP the St�te I3oard of Flealth, and with <br />the policies of the Snohomish Health District. Wit(i the addition of the Collowine, the plans are <br />approved. <br />I. Tlie Health District operating permit application pracess for the new deli must Ue completed prior to <br />opening for business. <br />Z. An indimct waste is required for the three-compartmen[ sink and any equipmen[ in which fuocl is <br />placed. <br />3. Tl�e proposed location ofthe hand�vash sink and prep table does not provide proper acccss to the <br />handwash sink. The preparation table mus[ Ue relocated so as to provide access to flie handwash <br />sink. <br />-t. All food service equipment must Ue li:ted Uy the National Sanitation Poundation (NSP) for its <br />intended use. Used eqwpment is subjec; to on site inspection to detennine acceptability for use in Uie <br />proposed food service establishment. lised equipment must be clean, in proper operating condition, <br />and in good repair. <br />5. i�Ianu£ach�rer names and model numUers for the tortilla making equipment must Ue submitted prior <br />to the pre-operational inspection. <br />Extra wall protection is required on walls Uehind sinks nnd food preparation [ables. A 16-inch hibl� <br />bachsplash of plastic laminate, fiberglass-reinforced plastic or equal is acceptable. Plastic coated <br />hardboard is not acceptable. <br />7. The t]oor must be surfaced �vith a durable, nonabsorUent, easily cleanable material. <br />S. The ceiling above Uie food preparation areas nmst be nonaUsorben[, non-perfora[ed, smooth, and <br />easilv deanaUle. <br />9. All light fixtures in food preparation and storage areas nuist be provided with covers or shatterproof <br />bulbs. <br />10. Plumbing must mect state and local codes. <br />11. The ventilatiou system shall be installed and opera!ed to mect applicaUlc building, �uechanical, and <br />fire codes. <br />:1 preoperational inspectimi is required prior to opening for business. At the time of inspection the <br />construction of t��e food service establishment must be complete and all equipment must be in place. <br />Incomplete constniction may msult in a S1=I5.00 reinspection fee. ContaM the P'ood Program of6ce a <br />minimum uf one week iu advance to schedule mi appoinhnent. This will ensure compliance with the <br />Rules and Reeulations of the State Board oPHealth for Fbod Service Sanitation. <br />t/� <br />