607 SE EVERETT MALL WAY HAPPY BUFFET 2016-01-01 MF Import

,- �l SNOHOMISH �� . HEALTH DISTRICT �= WWW.SNOHD.ORG Environmental Health Division S�ptember 25, 2013 Tian-Qing Guo 607 SE Everett Mall Way »1 Everett WA 98208 Subject: Proposed Happy Buffet, 607 SE Everett Mali Way #1, Evarett Dear Tian-�ing Guo: Your plans have been reviewed with the Rules and Requlations of Ihe �_a;e Board of Heallh, and with the policies of the Snohomish Health District. With the addition of the following conaitions, the plans are approved. 1. The conditional approval of the pians for Happy Buffet was based upon the plans submitted 9110I2013 and the menu and HACCP submitted 911 012 0 1 3. Any changes to the revised plans submitted 911 012 01 3 and the menu and HACCP submitted 9/1 012 0 5 3 wiihout preapproval from the Health District will void 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 high risk food establishment with 151-250 seats. 3. Only one 2-compartment food preparation sink is indicated on the floor plan. Because of this, only vegetable preparation will be allowed at this sink. No rinsing or t�tiawing under running water of raw meat, poultry, and/or sea�ood wili be allowed v✓ithout the installation of an additional and separate food preparation sink. If installed, the location of any addilional food preparation sink must be approved prior to installation. The sink must be NSF listed or equivalent and have at least on integral drainboard. 4. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, mechanical dishwasher, ice machine, ice bins, pop dispenser, walk-in re(rigeration ,buffet tables and any equipment in which food or food contact equipment is placed. 5. A reduced pressure backflow prevention device is required ai the end of the copper water pipe serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other potentially corrodible material is altowed after the reduced pressure backflow prevention device. 6. A horizontai separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the food preparation sink, Item #14, and the dishwasher, Item #13. Use of sp'ash guards in this situation is not allowed. The type of separation to be used must be approved by the Health District prior to installation. The oniy acceptable option to the pony wall, other than the 16 inch horizontal separation, is the use of a partition of at least 1'/< inch in thickness (similar to the partiiions in restroom stalls) from the floor to at least 16 inches above the sink basin of a materiai that is waterproof. If this option is used, an accurate description of the malerial to used and method used for installing and securing the this partition must be submitted prior to the request for a preoperational inspection. 7. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide hot water to alI handwash sinks. Hot water must be available to all handwash sinks within 15 seco��ds. 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-=_econd time requirement for hot water availability can be completed. 8. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivaient for ils intended use. Used and new refrigeration must be capable o( holding food at temperature of 41°f or below. 3020 Rucker Avenue, Suite 104 � Everett, WA 98201-3900 � fel: 425.339.5250 � fax: 425.339