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� � SNOHOMISH <br />HEALTH <br />DISTRICT <br />May 19, 2004 <br />Ed Casey <br />Seattle Fresh, LLC <br />PMB 506, 14314 SW Allen Blvd. <br />Beaverton, OR 9700� <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 Rucker Avenue, Suite 104 <br />Everelt, WA98201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hard of Hearing: 425.339.5252 (TTY) <br />Healthy Lilestyles, Healthy Communitios <br />Subject: Proposed, Baja Fresh Mexican Grill, SOS SE Everett Mall <br />Dear Mr. Casey: <br />Your plans have been teviewed <br />the policies of the Snohomish <br />approved. <br />The Health District opera,ing permit application process must be completed prior to opening for <br />business. <br />An indirec[ waste is required for the food prepazation sink, pop machine, ice machine, walk-in <br />refrigeration, duee-compactment sink, and any eq_uipment in which food is placed. <br />A reduced pressure backflow prevention device is required at the end of the copper water pipe <br />serving tl�e pop dispensing system prior to the carbonation device. <br />Water heaters mus[ be of sufficient size to provide ho[ water to dishwasher and/or scullery sinks and <br />at the same time provide hot water to all handwash sinks. <br />� ���o�� � <br />MAY � 0 2004 <br />. . . ......... ................ .. . ... <br />� CITY OF EVE.qET7 <br />Enpineerirr��f u7iir, Servmes <br />Way, Everett <br />with the Rules and RPaulations of the State Board of Health, and with <br />Health District. With the addition of the followmg, the plans are <br />2. <br />3. <br />4. <br />5. Hot water must be available to all Uandwash sinks within 15 seconds. <br />Extra wall protection is required on walls behind all sinks, including restroom hand wash sinks, and <br />food preparation counters and tables. A 16-inch high backsplash of plastic lamiaate, fiberglass- <br />reinforced plastic or equal is acceptable. Wall protection behind mop smks must cover rhe entire <br />splash zone. Plastic coated hardboazd is not acceptable. <br />7. The floor must be surfaced with a durable, nonabsorbent, easily cleanable material. <br />8. Tl�e ceiling above the food preparation areas must be nonabsorbent, non-perforated, smooth, and <br />easily cleanable. <br />9. All light fixtcres in food prepara[ion and storage areas must be provided with covers or shatterproof <br />bulbs. Hot hold unit heat lamps must also be provided with shatterproof bulbs. <br />10. Plumbing must meet state and local codes. <br />11. The ventilation system shall be installed and operated to meet applicable building, mechanical, and <br />fire codes. <br />A preoperational inspection is required prior to operating permit issuance and approval to open <br />for business. At the time of inspection the construction of the food service establislunent must be <br />complete nnd all equipment must be in place. Incomplete construction may result in a$145.00 <br />reinspection fee. Contact the Food Program office a minimum of one week in advance to schedule <br />an appointment. This will ensure wmpliance with [l�e Rules and Reeulations of the State Board of <br />Health tbr Pood Sen�ice Sanitation. <br />� <br />�L <br />