607 SE EVERETT MALL WAY CHAMAOLE PINO RESTAURANT 2018-01-01 MF Import

� . � SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG August 21, 2012 ��o�� AUG 2.3 2012 � Melody Thule 2612 126�" PI S`N Everett, WA 98204 Subject: Proposed Chamaole Pino Restaurant, 607 SE Everett Mall Way, Everett Dear Ms. Thule: Your plans have been reviewed with the Rules and Reaulations of the State Board of Health, and with the policies of the Snohomish Ffealth District. With the addition of the following conditions, the plans are approved. 1. The conditional approval of the plans for Chamaole Pino Restaurent was based upon the plans plans�subm tted August 6 2 12 nd the m nu and HACCPisubrti tted July 18, 2012 will void thise approval. 2. The Health District operating permit application process must be compteted prior to opening for business. This facility will be classi�ed as a high risk food estabiishment with 51-150 seats. 3. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, mechanical dishwasher, ice machine, ice bin/sink, steam table, walk-in refrigeration, and any equipment in which food or food contact equipment is placed. Please note that a direct drein to a grease trap is not considered ar� indirect drain even if the grease trap is indirectly drained. 4. Each food prPoaration sink must be NSF or equivalent listed with at least one integral drainboard. 5. Only one food preparation sink is indicated on the floor plan. Because of this, only vegetable preparation will be atlowed at this sink. No rinsing or thawing under running water of raw meat, poultry, andlor seafood will be allowed without the instaliation 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 listad or equivalent and have at least on integral drainboard. 6. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink item #18 and the mop sink item #17. 7. Water heaters must be of sufficient size to provide hot water to dishwasher andlor scuilery sinks and at the same time provide hot water to all handwash sinks. 8. 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. 9 equivalent fo�r ts Int nded use Used and new refrigeration must beh patble of holding fo d�at emperaNure�ofr 41°F or below. 10. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipmant must be clean, in proper operating condition, and in �ood repair, Used refrigeration must be capable of holding at a temperature of 41°F or below. 11. Proper and adequate sneeze protection must be provided at the steam table (item #20) and display refrigerator (item #21) area. The sneeze guard must comply with NSF or equivalent standards. The sneeze protection must intercept the direct line batween the customers mouth and the food preparation area. On average the vertical distance from the customer's mouth to the floor is 4 feet six inches to 5 feet. Additional details are included on the enclosed information sheets. Any alternative sneeze protection methods must be approved prior to the preoperational inspection. 3020 Rucker Avenue, Suite 104 � Everett, WA 98201-3900 � tel: 425.339.5250 � fax: 425.339.5254 i I�