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�� � SNOHOMISH <br />H EALTH <br />DISTRICT <br />July 9, 2010 <br />David Lee <br />212G NW 204`�' St <br />Shoreline, WA 98177 <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 RuckerAvenue, Suite 104 <br />Everett, WA 98201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hard of Hearing: 425.339.5252 (TTY) <br />r_�:' ��'(��Is� ��IC� <br />t� <br />n <br />JI1L ". � 2010 <br />_......_. <br />_ .._ . <br />CITY OF EVERETT <br />En�ineerir,q/Public Services <br />SuL•ject: Proposed Authentic Asian American Bui'fet, 620 SG Everett Mall Way #777, Everett <br />Dear Mr. Lee: <br />Your plans have been reviewed widi the Rules and Re�ulations of'the St�te Doard of Flealth, and with <br />the policies of the Snohomish I-lcalth DistricL With the addition of the following conditions, thc plans <br />arc approved: <br />1. Tlie cundition.�i �pnr����n� of tlie plans for Authentic Asian Amcrican BuY1"et was b�seu upon <br />tlie menu :md HACCP submitted July 7, 2010. Any chnnges to the menu and or IIACCP <br />submitted .Tuly 7, 2fIlU may void this :�ppruv�l. <br />2. The I-lealth District operating permit application process must be completed prior to opening for <br />business. This facility will be classified as a high risk food establishment with seats. <br />3. <br />5. <br />An indirect waste drain is required for the food preparation sinks, three-comparlment sink, <br />mechanicnl dishwasher, ice machine, pop dispenser, buffet tables, woks, steam table, walk-in <br />refrigeration, and any equipment in which food or food contact equipment is placed. <br />A reduced pressurc backflow prevention device is rec�uired at the end of the copper water pipe <br />serving the pop dispensing system prior to d�e carbonation device. No copper or brass pipe or other <br />potenUally corrodible matenal is allowed after the reduccd pressure backflow prevention device. <br />A st�inless steel divider is indicated beriveen the r1w meat/poultry/seafood preparation sink Item #16 <br />and the handw�sh sink Item t17. This is not acceptlble. A horizontal sep�r�tion of at least 16 inches <br />oi � nonv w�ll from lhe Iloor to •�t le�ist 16 inches �bove the sink b�sin is required between the r�iw <br />me�iUnoultry/scalood nrep�ration sit:k and ihe h�ndwasl•, sink. <br />A stainless stcel divider is indicated between thc two raw melt/poultry/seafood preparaiion sinks <br />items #16. If thcse two sinks will both be used for raw meaUpoultry/seafood preparation then a <br />divider is not required bet�veen the two sinks items #16. If one of ihese sinks will be used for raw <br />mcat/poultry/seafood preparation and one for vegetable preparation then a stainless stee! divider is <br />not acceptable. If one of these sinks will be used for raw meat/poulUy/seafood preparation and one <br />lor veget�blc prepar�tion a hori�ont�l scnlration of at least 1( inches or a nonv wall, from tlie floor <br />. � _ � , • -- - .�... ...._ ....,,.......�,,.., �,.,v� <br />Water heaters must bc of'sufticient size to provide hot water to dishwasher and/or scullery sinks and <br />at the same time provide hot ���ater to all h�ndwash sinks. <br />]lot water must be available to all I�andwash sinks <br />must not br. used, at any plumbing fixture, for a <br />inspecliun. This is required so that proper testing <br />availabilitv can be completed. <br />within 15 seconds. The hot water for the facility <br />minimum of 6 hours prior to the preoperational <br />of thc 15-second time requirement for hot water <br />��3 <br />