305 SE EVERETT MALL WAY JAMBA JUICE 2018-01-02 MF Import

SNOHOMISH HEALTH DISTRICT March 9, 2005 Chris McComas 1327 Post Ave. Suite H Torrance, CA 90501 ENVIRONMENTAL HEALTH DIVISION 3G20 Rucker Avenue, Suite 104 Everett, WA98201-3900 425.339.5250 FAX:425.339.5254 Healthy Lifestyles, Healthy Communities Subject: Proposed, Jamba Juice, 305 SE Everett Mall Way, Everett, Washington Dear Mr. McComas: lhl MAR 14 2005 ................1..............I.......... CITY OF EVERETT Engineering/Public Services Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and tciih 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. No Itandwaslt sink is indicated at the front juice counter. A Ivuldwash sink must be installed at the front juice counter. (Please note that this was also a requirement at the Jamba Juice at 3000 184th St SW 4880 in Lynnwood, WA and the Jamba Juice at 15603 Main St # 101 Mill Creek, WA) 3. An indirect waste is required for the food preparation sinks, dishwashing sinks, mechanical dishwasher, ice machine, ice bins, running water dipper well, walk-in refrigeration and any equipment in which food is placed. 4. Each food preparation must have at least one integral dminboard. 5. 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. 6. Hot water must be available to all Itandwaslt sinks within 15 seconds. 7. All food service equipment must be listed by the National Sanitation Foundation (NSF) for its intended use. 8. Extra wall protection is required on walls behind sinks and food preparation tables. A 16-inch high backsplash of plastic laminate, fiberglass -reinforced plastic or equal is acceptable. Floor to ceiling protection is required on wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 9. The floor must be surfaced with a durable, nonabsorbent, easily cleanable material. 10. The ceiling above the food preparation areas must be nonabsorbent, non -perforated, smooth, and easily cleanable. 11. All light fixtures in food preparation and storage areas must be provided with covers or shatterproof bulbs. 12. Plumbing must meet state and local codes. 13. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes. 14. The proposed menu indicates that fresh squeezed fruits, wheat grass, and vegetables are to be served. When raw or undercooked meats, eggs, or aquatic foods and or unpasteurized juices are offered for service or for sale as ready to eat, these food must be clearly identified as raw or undercooked on the menu or on a sign clearly visible to the patrons and indicate the increased risk of food borne illness associated with the consumption of raw or undercooked food items. Submit information that identifies how the customer will be �/L