35 SE EVERETT MALL WAY PAPAYA TREE RESTAURANT 2018-01-02 MF Import

SNOHOMISH HEALTH DISTRICT ENVIRONMENTAL HEALTH DIVISION 3020 Rucker Avenue, Suite 104 Everett, WA98201-3900 425.339.5250 FAX:425.339.5254 Deaf/Hard of Hearing: 425.339.5252 (TTY) P loOG —0l July 19, 2010 Randall C. Fong Papaya Tree Restaurant 6415 Ellis Ave. S Seattle, WA 98108 KoECEVIED JUL 21 2010 PUBLIC WORKS Subject: Proposed Papaya Tree Restaurant, 35 SE Everett Mall Way, Everett Dear Mr. Fong: Your plans have been reviewed with the Rules and Reeulations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are approved: 1. The Health District operating permit application process must be completed prior to opening for business. Based on the plans and the menu submitted July 11, 2010 this will be a high hazard class food service facility with over 51 less than 150 seats. The menu or equipment may not be changed without prior approval of the Snohomish Health District. 2. There is a need for a door to be installed to prevent customer access to the rear kitchen area though the restroom hallway. This door would be between the men's room door and the end of the back of the kitchen. Approval of the door may be required by the City of Everett Building Department and or the Everett Fire Department. A swinging bar type door is sufficient. 3. An indirect waste drain is required for the food preparation sink, three -compartment sink, mechanical dishwasher, ice machine, pop dispenser, running water dipper well, steam table, walk- in refrigeration, and any equipment in which food is placed. 4. 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. 5. 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 fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be completed. 6. All food service equipment, both new and used, must be listed by the National Sanitarian Foundalion (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding potentially hazardous food at 41 °F or below. 7. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding potentially hazardous foods at a temperature of 41 °F or below. 8. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass -reinforced plastic orequalis acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable.