221 SE EVERETT MALL WAY FIREHOUSE SUBS 2018-01-01 MF Import

�� 5�� �, HEALTH DISTRICT ' 'V�WW.SNOHD.ORG O�tober d, 2015 Jameson Lovelace 16701 SE McGillivrey Blvd Vancouver WA 98683 Subject: Proposed Firehouse Subs, 2�1 SE Everett Mali Way, Evarett, WA Dear Mr. Lovelace �C��J��I� o�� , .: � 2G15 L PJB�i� '�VC Environmental Health Di:i,ion Your plans have been reviewed with the Rules and Reoulations o` the State Board of Healtn, and wrtn the policies of ihe Snohomish Nealth Districl. With the adddion of Ihe following conditions, the plans are approved. 1. The conditional approval of the plans for Firehouse Subs was based upon the plans, menu, and HpCCP submittec' September 21, 2015. Any changes to the plans, menu, and HACCP submitted September 21, 2015 without preapproval from the Health District will void this approval. 2. The Health Disirict operating permit application process must be completed prior to openina for business. This facility will be classified as a high risk food establishment with '13-50 seats. 3. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, ice machine, pop dispenser, steam table, walk-in refrigeration, and any equipment in which food or food contact aquipment is placed. 4 A reduced pressure backflow prevention device is required 2t the end of the copper water pipe serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other potenbaliy corrodible materizl is allowed after the reduced pressure backflow przvention device. 5 A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and all food preparation ar2as. 6. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the food preparation sink (Item #123) and all food preparation areas. 7. Only one food preparation sink is indicated on the floor plan. Because of this, only vegetable preparation will be allowed at this sink. No nnsing or thawing under running water of rew meat, poultry, and/or seafood �sill be allowed without the installation of an adddional and separate food preparation sink. If installed, the location of any addi[ional rood preparation sink must be aaproved prior to installation. The sink mus; be NSF listed or equivalent, be indirectly drained, and have at least one integral drainboard. 8. Water heaters must be of suffcient size to completei� fi:l two compartments of the 3-compartment sink wdh hot water and still be capable of providing at least 100°F water at the handwash smks. 9 Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixWre, for a minimum of 6 hours prior to the preoperationa' inspection. This is required so that proper testing of the 15-second time requirement for hot water availabilily can be completed 10. All food service equipment, both new and used, must be listed by lhe National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of 41°F or below. 11. You have indicated that a chemical dispensing system evill be installed at the mop sink. Please note that the use of screw-on type 'wye' adaptors ai .he mop sink faucet for us? with chemical 3020 Euc�er Avenue, Suife 104 8 Ever�tL 1vA 98201 3900 o tel: 425.339.;,250 m fax: 435.339.5254 ��