607 SE EVERETT MALL WAY BEST MINI MART 2016-01-01 MF Import

�� SNOHOMISH HEALTH DISTRICT August2,2011 Janet Or 106 168�" St. SW Mill Creek, WA 98012 Subjeck Tea Topia, 607 SE Everett Mall Way #7, Everett EN;!!RONMENTAL HEALTH DIVISION 3020 Fluc�PrAvenue, Suile 104 Everett, WA 98�01-3900 425.339.5250 FAX:415.339.5254 Deaf/Hard of Hearing: 425.339.5252 (TTY) Dear Ms. Or: Your plans have been reviewed vaith the Rules and Requlations 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. , changesdto the menuv Junet 22,P2011 fwithoutTpre�approval from the Hcalth nDi tr ct m2ay �wi I this approval. 2. 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 to 12 seats. 3. Based upon the HACCP received June 22, 2011 you will be cooking the tapioca pearls on the counter top induction cooker and as noted in the email received July 27, 2011 you will be hot holding the tapioca pearis in the Nemco counter top rethermalizer/warmer mode! #6055A. This is an acceptable method for holding the tapioca pearls provided that all leftover tapioca is discarded. No changes to this process will be allowed without preapproval from the Health District. 4. An indirect waste drain is required for the food preparation sink, three-compartment sink, and any equipment in which food or food contact equipment is placed. 5. Water heaters must be of sufficient size to provide hot water to dishwasher andlor scullery sinks and at the same time provide hot water to all handwash sinks. 6. 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 tesling of the 15-second time requirement for hot water availability can be completed. 7. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding potentially hazardous food at 41 °F or below. 8. 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. 9. 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 or equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top eqwpment taller than 16 inches Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 10. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and sealed so as to provide a smoolh and cleanable surface. 11. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 12 hold9unitlhteaelamps mu�srt be provideddw'thrshatte proof bulbs. Provided with covers or shatterproof bulbs. Hot 13. Plumbing must meet stale and local codes. 14. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes.