Laserfiche WebLink
�� � SNOHOMISH <br />HEALTH <br />DISTRICT <br />Octobcr 15, 2004 <br />Ryan S-P Yee <br />1355� SE 3ti°i Street #25� <br />Bellewe, WA 98006 <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 Rucker Avenue, Suite 104 <br />Everett, WA982o1•3900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hard oi Hearing: 425.339.5252 (TTY) <br />Healthy Li/estyles, Healthy Communities <br />Subject: Galaxy Casino, 607 S� Everett Mall Way #1, Lverett <br />Dear N1r. Yee: <br />� �����%� �J �I <br />u Li � � � <br />OC? 1 8 2004 <br />......:.......... .. <br />rl"PY dR E'V�RETT <br />fna�nnnrinpl�'uhlic Sarvicnr. <br />Your plans have been received; however the plans cannot be approved as submitted. The following <br />infomiation is needed prior to further plan review. <br />1. Vegetable and ra�v chicken/pork preparation (washing) is indicated by the menu revie�v (HACCP) <br />you submitted. Because of [his a food prepamtian sink is need for vegetable preparation and a <br />separate food �reparation sink is needed for raw meat thawing washing and preparation. A l�orizontal <br />separation of at least 1G incltes or a vertical partition 16 inches in height is required between the food <br />pre�aration sinks and all other sinks and sources of contamination. A horizontal separation of at least <br />IG inches or a vertical partition 16 inches in heisht is required behveen the food preparation sin}: uscd <br />for vegetables and the food pteparation sink used for raw meats. �ach preparation sink must nave at <br />least one integral drainboard and each sink must be indirectly drained. The location of the additional <br />food preparation sink must be sho�vn on the floor plan. Depending upon the location of the additional <br />food preparation sink, an additional handwash sink may also ba required. <br />2. Rice is indicated on the submitted menu. No rice cookers or warmers are shown on the equipment list. <br />Submit a list of equipment noting manufacturer and model numbers for all kitchen and bar equipment <br />including ccunter top equipment such as rice caakers/warmers, mixers, blenders, slicers, coffee <br />equipment, and the like. <br />3. Submit a revised floor plan, drawn to scale, showing location of all equipment, plumbing fixtures and <br />the like that includes the required additional sinks and information. The scale of the drawing should <br />be 1/4 inch equals 1 foot. <br />Please note that prior to operating permit issuance and approval to open the new facility, after the Health <br />District plan review process is completed and construction is finished a preoperational inspection must be <br />conducted. <br />Please contact me if you have any questions, My office number is 425.339.5250. <br />� <br />Sincerely, _ ., / <br />�� <br />_� � <br />�obert A. Ho�pa, <br />Gnvironmental Hc <br />[tii/dmb <br />Specialist <br />cc:. �ity of Lverett Building Department <br />Gvcrett Office Washington State Liquor Control Board <br />