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�� � SNOHOMISH <br />HEAITH <br />DISTRICT <br />Jtute 2, ZOOi <br />Bill Richey <br />461G 2�`�' Avenue N� #607 <br />Sea[Uc, WA 98105 <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 RuckerAvenue, Suite 104 <br />Everett, WA 98201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Heallhy Lilestyles, Healthy Communlfles <br />Subject: Proposed Georeids Subs, 910 S� Everett Mall Way, �verett <br />Dear Mr. Richic: <br />L' �.V'�_'��;�.�I\�/rli-� I_i I <br />��-�-i , � � <br />, , <br />JUN 0 8 20b:� <br />cirY �F r���nr: i ;: <br />[tIQJL`CfI�P�)pillmn, pnr�lnn� <br />Your plans have becn rc��ic��ed with the Rules and Reeulations of the State Board of Health, and �vith <br />the policies of tl�e Snohomish Ilealth District. With the addi[ion of the followin��, the plans are <br />approved. <br />l. "Cl�e Health Distric! operating permit application process must be completed prior to opening for <br />business. <br />'_. :1n indirect waste is required for the food prcparation sink, dirce-comparUnent si��l: (preferable al� <br />cumpartments but at a minimum the sanitizing compartment), ice machine, nop dispenser, walk-in <br />r�tiigeration, and any equipment in �vhich food is ��laced. <br />3. :\ reduced pressure backflow pre��ention deaice is required at tlie end of the copper �vater pipe <br />scr� ing the pop dispensing systeiu prior to die carbonation device. <br />�1. A horizontal separation of at least 16 inches or a vertical partition 16 incl�es in height is required <br />bet�veen the food preparation sink item n22 and Ihe handwasl� sink item #21. <br />�. A horizontal separation of at feast 16 inches or a vertical partition 16 inches in height is required <br />between dle l�and�v�ash sink item #? 1 and tl�e tlu�ee-comp,artment sink item #ZG. <br />6. A l�orizontal separation of at least l6 inches or a��ertical partition 16 inches in l�eiglit is requimd <br />bet�veen the hand�vash sink item #19 and all food preparation areas. <br />�. �Vater heaters must be of sufficient size to provi�ie !iut water to dish�vashcr and/or scullcry sinks and <br />at the same time provide hot water to all handwash si�il:s. <br />S. Hot water must be available to all handwasli sinks wi[l�in 15 seconds. <br />). Proper and adequate sneeze protectian is reyuired ut die front counter. <br />10. Gxtrn wall protec[ion is required mi walls bel�ind all sinks, includii3g restroom hand�vash sinks, mid <br />food preparation counters and tables. A 16-inch high backsplash of plastic faminate, fiberelass- <br />rcinCorced plastic or equal is acceptable. Wall protection behind mop sinl:s must co��er d�e entire <br />splash zone. Plas[ic coated haudboard is not acceptable. <br />1 1. Thc lioor must Ue surfaced witli a duraUle, nonabsorbent, easily cicanable material. <br />I�. Tl�e ceiling above tl�e food preparation areas must be nonperforated, nonabsorbent, smooth, and <br />�asi]y deanaUle. <br />I.;. :\II light fixWres in food preparation and storage areas must be provided �vith covers or shatter��roof <br />bulbs. <br />i s. Plumbing musi nteet state and local codes. <br />%L <br />