607 SE EVERETT MALL WAY TORICO RESTAURANT 2016-01-01 MF Import

�' SNOHOMISH HEALTH oisrRicr May 19, 2000 ENVIRONMENTAL HEALTH DIVISION 3020 RuckerAvenue, Suite 104 Everett, WA98201-3900 425.339.5250 FAX:425.339.5254 Healthy Li/estyles, Healfhy Communities 1 uJ ��L��LS �� U LJ NAY 2 2 2000 L1SA KLEMANN _ ................. ............ 21908 64TH W#I � CITY OF EVERETT _n;�inoaring/Public Sorvicos MOUNTLAKE TERRACE WA 98043 Subject: Proposed, Torico Restaurant, 607 SE. Everett Mall Way #4, Everett Dear Ms. Klemann: Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and with the policies of the Snohonush Health District. With the addition of the following, the plans ure approved. 1. An additional handwash sink is required in the food preparation / dishwash room. 2. A food preparation sink is required. The sink must be listed by the Nadonal Sanitation Foundation (NSF), have at least one inte;ral drainboard, and be indirectly drained. 3. Water heaters must be of suffcient size ro provide hot water to dishwasher and/or scullery sinks and at [he same time provide hot water ro all handwash sinks. 4. All food service equipment mus[ be listed by the National Sanitation Founda[ion (NSF) for its intended use. 5. Storage refrigerators must be listed for the storage of potentially hazardous foods. 6. The Cold Tech refdgerator &eezer, moc;.l number 4SRF-40B, was not found in the cunent NSF or equivalent listings. This unit must be replaced with NSF or equivalen[ listed equipment or documentation must be submitted which demonstrates NSF equivalency. Manufacturers names and model numbers of replacement equipment must be submitted prior to the preoperational inspection. 7. Extra wall protection is required on walls behind sinks and food preparation tables. A 16 inch high backsplash of plastic l:uninate, fiberglass reinforced plastic or equal is acceptable. Floor ro ceiling protection is required on wnll behind dishwashers. 3. The ceiling above the food preparation areas must be nonabsorbent, smooth, and easily cleanable. 9. All light 6xtures in food preparation :uid storage areas must be provided with covers or shatter proof bulbs. 10. Plumbing must meet state and local codes. 11. The ventilation system shall be installed nnd operated to meet applicable buildin�, mechanical, and fire codes. l2. Note: This facility has a limited amount of refrigeration equipment for cooling of hot foods. No advauced preparation of foods requiring cooling will be allowed unless a walk-in refrigerator is installed or other Health District approved caoling method is in place. A preoperational inspection is required prior to opening for business. At the time of inspection the construction of the food service establishment must be complete and all equipment must be in place. Incomplete conswction may result in a$130.00 reinspection fee. Please contact the Food Program office a minimum of one week in :�dvance to schedule an appointment. This will ensure compliance �vith the Rules and Re,ulations of the Slate Board of Health for Food Service Sanita[ion.