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;���� SNOHOMISH <br />--�—� HEALTH <br />�L,�J DISTRICT <br />��� <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 Rucker Avenue, Suile 104 <br />Everett, WA98201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Deat/Hard ot Hearing: 425.339.5252 (TTY) <br />Healthy Li(esryles, Healthy Communities <br />January I 1, 2006 � r�' ��LI `� �L `' �� <br />U lS I -J� <br />JAN 1 $ 2006 <br />Marco Gomez <br />901G W. Mall Drive <br />�verett, WA 98208 <br />.. .......... ... <br />CI7Y OF EVEfiF.T"� <br />EnginearinplPuhlie Sor�i�es <br />Subject: La Hacienda, G20 SE Everett Mall Way, Everett <br />Dear �Ir. Gomez: <br />Your plans have been reviewed with the Rutes and Reeulations of the State Board of Health, and with the policies <br />oF the Snohomisl� Health District. With the addition of the following, the plans are approved. <br />1. The Health Disuict operating permit application process must be completed prior to opening for business. <br />2. An indirect waste is required for the food preparation sinks, three-compartmenY sink, mechanical dishwashers, <br />ice machine, ice bin, pop dispenser, steam table, walk-in refrigeration, and equipment in which food and or <br />food contact items are placed. <br />3. Only one food preparation sink is indicated on the tloor plan. A food preparation sink is required for <br />vegetable preparation. A separate food preparation sink is required for raw meat, poultry and or seaf'ood <br />preparation. An additional food preparation is required. The location of the additional food preparation sink <br />n;ust be approved prior to installation. The �dditional food prepararion sink must be listed by the National <br />Sanitation Poundation (NSP), and have at least one integrai drainboard. <br />4. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required behveen all <br />handwash sinks and all food areas. <br />5. A horizontal separation of at least 1G inches or a veRical partition 16 inches in height is required between the <br />Uar handwash sink and the ice bin. <br />6. The handwash sink at the bar appears to be partially under the counter. Under counter handwash sinks are not <br />acceptabie. The hand�vash sink must be installed in a manor that provides proper access to the faucets and the <br />oasin. <br />7. no pre-rinse sink is indicated at the bar dishwasher. A pre-rinse sink is required at the Uar dishwasher. <br />8. Only one basin is indicated on the floor plan at the kitchen pre-rinse sink. The pre-rinse sink at the kitchen <br />dishwasher must have at least a two basin pre-rinse sink. <br />9. No spray arm is indicated at tlie kitchen dishwasher pre-rinse sink. A spray arm is required at the pre-rinse <br />sink. <br />10. �Vater lieaters must Ue of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the <br />same time provide hot �vater to all handwash sinks. <br />1 L Hot water must Ue available to all handwash sinks within 15 seconds. The hot water for the £acility rcast not <br />be used, at any plumbing tixture, for a minimum of 6 hours prior to the preoperational inspection. This is <br />required so that proper tesring of the 15-second time requircment for ho[ water availability can be completed. <br />1?. All lood service cquipment must Ue listed Uy the National Sanitation Foundation (NSF) for its intended use. <br />13. U�ed equipment is subjecc ro on site inspection to determine accep[ability for use in the proposed food sen�ice <br />establishment Used equipment must oe clean. in proper operating condition, and in good repair. <br />1�l. Vew and used rerrigeration must be capable of ltolding potentially hazardous foods at a temperature of 41°� <br />or below. <br />� <br />