909 SE EVERETT MALL WAY BERRY NUTTY FROZEN YOGURT 2016-01-01 MF Import

. ��0�� i . � �r.1 SNOHOMISH JUL � G 2012 HEALTH DISTRICT PT1R.bj� ��n�� fr�TCTi�- WWW.SNOND.ORG Environmental Health Division July 24, 2012 Uzma Tariq 1210415� Ave Everett, WA 98204 Subject: Proposed Berry Nufty Frozen Yogurt, 910 SE Everett Mall Way #102, Everett Dear Uzma Tariq: Your plans have been reviewed with the Rules and Reaulations of the State Board of Health, and with the policies of the Snohomish Health District. �Nith the addition of the following conditions, the plans are approved. 1. The conditional approval of the plans for Berry Nutty Frozen Yogurt was based upon the plans submitted August 17, 2011 and the menu submi:ted July 20, 2012 and HACCP submitted July �0, 2012. Any changes to the plans submttted Augu.t 11, 2011 and the menu submitted July 20, 2012 and HACCP submftted July 10, 2012 wilt void thfs approval. 2. The Health District operating permit application process must be completed prior to opening for business. This facility will be classifled as a medium risk food esWbiishment wfth 0-12 seats. 3. The three-compartment sinks must have integral drainboards at both ends. The basins must be large enough tu fit the largest item needing to be washed. 4. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, counter t�p drop in refrigeration units, soft server machines, and any equipment in which food or food contact equipment is placed. 5. The food preparation sink must have at least one integral drainboard. 6. Only one food preparation sink is indicated on the floor plan. Because of this only vegetable preparation will be allowed at this sink. No rinsing or thawing under running water of raw meat, poultry, and/or seafood will be allowed without the installation of an additional and separate food preparation sink. If installed, the location of any additional food preparation sink must be approved prior ta installation. The sink must be NSF listed or equivatent and have at least on integrel drainboard. 7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required belween the handwash sink and all food preparation areas. 8. Water heaters must be of su�cient size to provide hot water to dishwasher andior scullery sinks and at the same time provide hot water to all handwash sinks. 9. Hot water must be available to all handwash sinks within 15 seconds. The hot �vater for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required sc that proper testing of the 15-second time requirement for hot water availability can be completed. 10. RII food service equipment, both new and used, must be listed by the National Sanitation Foundafion (NSF) or Fquivalent for its intended use. Used and new refrigeration must be capable of holdinq food zt temperature of 41 °F or below. 11. Used equipment is subject to onsite inspection to determine acceptabiliry for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41°F or below. 12. This facility has a limited amount of reach-in fefrigeration equipmenL No advanced preparation of foods that require co�ling will be allowed unless a walk-in refrigerator or blast chiller (rapid temperature pull down refrigerator) is installed or other Health District approved cooling method is in place. Approval of cooling methods other than in a walk-in refrigerator must be approved prior to final plan approval. Any proposed cooling method must be included in required description of the food preparation process. Please note that if any approval for cooling of food is given the risk classification for the establishment will change to a high-risk food establishmen: and an additional permit fee fer the classification change will be charged. 3020 Rucker Avenue, Suite 104 � Everett, WA 98201-3900 � tei: 425.339.5250 � fax: 425.339.5254 �