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;;: . .' <br />`41' <br />,.� d;;; ; <br />� � <br />�f ; ' <br />�,;; ; <br />,',� < <br />SNOHOMISH <br />HEALTH <br />DISTRICT <br />M. Ward Hinds, M.D., M.P.H <br />HeaBh OHicer <br />Environmentai Health Division <br />3020 Rucker Avenue, Suite 102 <br />Everett, WA 98201-3971 <br />(206) 339-5250 (206) 339-5270 <br />Fax: (206) 339•5254 TDD: (206) 339-5252 <br />October 22, 1996 — _ <br />������n�iiu� ����I <br />� <br />Rick Beadle �'� —"'- I J J J,_,r <br />NW Amateur Hockey Bingo ' <br />62 0 S E Everett Mall WY #777 . ... .................... <br />Everett, WA 98204 <br />CITY OF EVERETT <br />Public Y✓orks Dept. <br />Subject: Proposed, NW Amateur Hockey Bingo, 620 SE Everett Mall WY, Everett <br />DearMr. Beadle: <br />Your plans have been reviewed with the Rales and RegulaGons of the State Boazd of Health, and <br />with the policies of the Snohomish Health District. With the addition of the following, the plans a� <br />approved. <br />1. Storage refrigerators must be listed for the storage of potendally hazazdous foods. <br />2. Plumbing must meet state and local codes. <br />An indirect waste is required for the food prepazation sink, mechanical dishwasher, ice <br />machine, running water dipper well, and equipment in which food is placed. <br />4. The handwash sink must be moved to a more central location on the counter so that it is also <br />accessible for use for the dishwash azea. Distance to handsink from food prep or dishwash <br />azeas should not exceed sixteen (16) feet. ' <br />5. A reduced pressure backflow prevention device is required at the end of the copper water pipe <br />prior to the cazbonation device. <br />6. Extra wall protection is required on walls behind sinks and food preparation tables. A 16 inch <br />high backsplash of plasfic laminate, fiberglass reinforced plastic or equal is acceptable. P1asGc <br />coated hazdboard is not acceptable. <br />7. The ventilation system shall be installed and operated to meet applicable buIlding, mechanical, <br />and fire codes. <br />S. A horizontal sepazation of at least 16 inches or a vertical paztition 16 inches in height is required <br />between the food preparation sink and all other sinks. <br />If there aze any significant changes or additions to your layout or equipment, the Snohomisn <br />Health District must be notified. <br />A preoperational inspection is required prior to opening for business. At the time of inspection the <br />construction of the food service establishment must be complete and all equipment must be in <br />place. Incomplete construction may result in a$55.00 reinspection fee. Please cuntact the Food <br />Program office about one week in advance to schedule an appointment. This will ensure <br />compliance with the Rules and Regulations of the State Board of Health for Food Service <br />Sanitation. <br />Healthy Lifestyles, Healthy Communities • <br />