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�l .� SNOHOMISH <br />�HEALTH <br />DISTRICT <br />.tune 9, 2010 <br />Lynn Remsing <br />4945 Ocean Ave. <br />�verett, WA 98203 <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 RuckerAvenue, Suite 104 <br />Everett, WA 98201-3900 <br />425.339.5250 FAX:425.339.5254 <br />DeaflHard of Hearing: 425.339.5252 (TTY) <br />�o���o��� <br />u �1 suN 15 20tJ <br />PUBLIC WORKS <br />Subject: Proposed Gelato'icious, 500 Everett Mall Way Suite AG, �verett <br />Dear Ms. Rcrosing: <br />Your plans have been reviewed wiQl the Rules and Reeulations of the State Board of Health, and with <br />the policies of thc Snol�omish Health District. With the addition of the following conditions, the plans <br />:irc :�pproved. <br />1. The conditional �ppruval of tlic pinns for Gelnto'icious w�s based upon the menu and HACCP <br />submitted May ]4, 2010. Any cl��nges to thc menu nnd HACCP submittcd May 14, 2010 will <br />void this approval. <br />2. The I-]ealtli District operating permit application process must be completed prior to opening for <br />business. This facility will be classified as a medium risk food establishment with seats. <br />3. An indirect w�ste drain is required for the food preparation sink, three-compartment sinh, <br />r,iecl�anical dishwasher, ice machine, running water dipper well, and any equipment in which foad or <br />food contact equipment is placed. <br />4. The food preparntion sink must have at least one integral drainboard. <br />5. A horizontal separation of at lc�st 16 inches or a vertical partition 16 inches in height is required <br />between the dipper well and handwash sink. <br />G. W�ter heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and <br />nt the same time provide liot water to all handwash sinks. <br />7. I-Iot water must be available to all l�andwash sinks within 15 seconds. The hot water for the facility <br />must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational <br />inspection. This is required so that proper testing of the IS-second time requirement for hot water <br />availaUility can Ue completed. <br />8. All food service equipment, both new and used, n�ust be listed by the Nalionul Sanitation <br />Fo:mdntion (NSP) or c�uivalent for its intended use. Used and new refrigeration must be capable of <br />holding potentially hazardous food at 41 °P or below. <br />9. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed <br />food scrvice establishment. Used equipment musl be cle�n, in proper operating condition, and in <br />good repair. Used refrigeration musl be capable of holding potentially l�azardous foods 1t a <br />temperature of 41 °P or below. <br />10. �xtra wall prolection is re�uired on walls behind all sinks, including res[room hand���ash sinks, and <br />food preparation counters and tables. A 16-inch l�igh backsplash of plastic laminatc, fiber�lass- <br />reinforced plastic or equal is acceptlble. A backspllsh higher than 16 inches is required on the wall <br />behind counter top equipment izller than 16 inches. Wall protection behind mop sinks must cover the <br />entire splash zone. Plastic coated hardboard is not acceptable. <br />