607 SE EVERETT MALL WAY LECHON PALACE 2016-01-01 MF Import

�`' SNOHOMISH -- - - NEACTH"DISTRIC�T-` - -- - - WWW.SNOHD.ORG July 3, 2013 Rose de Jesus 6314 Rockefeller Ave Everett, WA 98203 Environmental Health Division �12�2—Dp� Subject: Proposed Lechon Palace, 607 SE Everett Mall Way #K-L, Everett Dear Ms. de Jesus: Your plans have been received; however, the plans cannot be approved as submitted. The following information is needed prior to further plan review: 1. No beverages are included on the proposed menu. A complete and accurate revised menu that includes ali food and beverage items must be submitted. 2. A roast pig oven, Item #9, is included on the floor plan. No description of the food preparation process (HACCP) was submitted for any roasted pig food items. A HACCP must be submitted for ali roasted pig menu items. Any proposed advanced preparation of foods requiring cooling or cooling of leftover foods must also be included as HACCP menu items. 3. The location of the proposed food preparation refrigerator, (tem #5, is not properly accessible to the cook line. The location of the food preparation refrigerator must be changed so that it is properly accessible to the cook line. The new location must be shown on the cook line. 4. The handwash sink, Item #10, appears to be outside of the kitchen. This handwash sink must be properly located in the kitchen. The location of this sink must be shown on the floor plan. 5. Both raw meaUchicl:er preparation and vegetable preparation is indicated in the submitted HACCP. Only one food preparation sink is indicated on the floor plan. A food preparation sink is need for vegetable preparation. Food preparetion that includes washing or thawing under running water of raw meat, poul;ry and or seafood requires the installation of a separate food preparation sink for raw meat, poultry and or se:afood preparetion. An additional raw meat, poultry and or seafood preparation sink is required for this establishment. The location of the additional food preparation sink must be shown on the floor plan. The manufacturer name and model numbers for the food preparation sinks must be submitted. Please note that a horizontal separation of at least 16 inches or a pony wall, from the fioor to at least 16 inches above the sink basin, is required between each food preparation sink and ail olher sinks/sources of c�ntamination. Use of splash guards in this situation is not allowed. The type of separation to be used must be shown on the floor plan. The only 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 lhe partitions in restroom stalls) from the floor to at least 16 inches above the sink basin of a material that is waterproof. If this option is used it must also be shown on the Floor plan along with an accurate description of the material to used and method used for installing and securing the lhis partition. 6. No separation is shown between the food preparation sink, Item #13, and the mop sink, Item #15. A horizontal separation of at least 16 inches or a pony wall, from the floor to at Ieast 16 inches above the sink basin, is required_between each food preparation sink and all other sinks/sources of contamination. Use of splash guards in this situation is not allowed. The type of separation to be used must be shown on the floor plan. The only acceptable option to the pony wall, other than the 16 inch horizontal separetion, is the use of a partition of at least 1 Y. inch in thickness (similar to the 3020 RuckerAvenue, Suite 104 � Everetf, WA 98201-3900 � tel: 425.339.5250 � fax: 425.339.5254 +� I�