35 SE EVERETT MALL WAY SWEET N SHORT TAPIOCA 2018-01-02 MF Import

SNOHOMISH HEALTH DISTRICT W W W.SN0HD.ORG March 28, 2012 Trang N. Huynh 1906 112"' ST SW Everett, WA 98204 RECOWE0 APR 0 2 2012 Environ Subject: Proposed Sweet 'N Short Tapioca Tea, 35 SE Everett Mall Way #105, Everett 98208 Dear Mr. Huynh: Division Your plans have been reviewed with the Rules and Regulations 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. This facility will be classified as a medium risk food establishment with 0-12 seats. 2. The conditional approval of the plans for Sweet 'N Short Tapioca Tea was based upon the plans submitted March 23, 2012 and the menu and HACCP submitted March 23, 2012. Any changes to the plans submitted March 23, 2012 and the menu and HACCP submitted March 23, 2012 will void this approval. 3. Three -compartment sinks must be NSF or equivalent listed with integral drainboards at both ends. 4. An indirect waste drain (an air gap) 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. 5. Each food preparation si^k must be NSF or equivalent listed with at least one integral drainboard. 6. Only one food preparation sink is indicated on the floor plan. Because of this, only vegetable preparation will be allowed at this sink. No rinsing or thawing under running water of raw meat, poultry, and/or seafood will be allowed without the installation of an additional and separate food preparation sink. If installed, the location of any additional food preparation sink must be approved prior to installation. The sink must be NSF listed or equivalent and have at least on integral drainboard. 7. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the raw meat/poultry/seafood preparation sink and ready to eat food preparation and storage areas. 8. A horizontal separation of at lease 16 inches or a vertical partition 16 inches in height is required between the handwash sink and all food preparation areas. 9. When splashguards (partitions and/or walls) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 0 tel: 425.339.5250 0 fox: 425.332.5254 v