1707 HEWITT AVE 2016-01-01 MF Import

Su , ct: Proposed Thei E-San Cuisine, 1707 Hewftt Ava, Everott peamber 15, 2011 Page 2 ) 9. All food service equipme He�trofri�peretorymodel�ESaM46(it m��20)was not found in theQcurront� for its irdendad uae.The n NSF or equivalent listinps;This eQuipment muat be roplaoed with NS� or equivabnt listed equipment or dxumeMetion muat ba submiltad which demonstrates NSF equivabncy. Manufacturor namas and model numbers for replacement equipment or equipment dxumaMetlon muat be submitted prior to the roqueat for a prooperationel inapedion. O�pinally submitted manufacturor names and model numbers should be rechedced to asaure tl►e iMormation eubmitted is eccurate. Addftionally please note thet the manufacturer webake shows thie equipment to be a plass door merchandiaer unk. Glaes door marchendiaer units are typically not approved for use in a they are notkdesigned fo�usen hiphlaym�bienttemperature environ ents sfluch a�sdcommercial8nd kRchans. 10. Your propoaed esteblishment has only one tood prePeredon roiriperetor and one 2-door upripht refiperator indicated on the floor plen in the kitchen.A minimum oi thrae 2-door up�tipht rofriperetors or eastlutood�P►ePeratlon refriperat r is requi�ed�m�medfatePuse food QProPerarion reQu rermen�at Freazers are opdonel,menu dependent and do not take the place of the roqufred minimum amount of refrigeration. geverape and dlaplay refigerators are also optionel and do not take the pl��um required minimum amount of refrigeraUon.The proposed iood PreParetlon rehiyeret requirements. However, based u�wn the�usbeidc is ona 47 5 cubic feet.m8ecause of thia�the amount oi I amount of food atora8e refri9eretion propo N food storage rehigeration for your proposed iood establishment is 98.5 cubic feet under the minimum requirement of 144 cubic feet of food storege refri9eradon.A minimum of en addidonal 96.5 cubic feet of food storage refrigere4on is required.The manWecturer name and model number for thia equipment must submitted. Conafdera8on of the instelletion oi refigeredon of a lasser amount reyui�revoluma oi juadficedon to be submiQed for review•This written justlficeUon must indude the project food to be stored and the number of deliveries for each food item Per dayMreek.The l�sdficabc^must also indude the reasons why you believe a variance to the minimum refripsraUon requirement should be granted. Please note the submfttel of the docume�tetion is not a guaranty of approval to raduoe the minimum amount oi refigeretion. 11. Submit a revised floor plan, drawn to scale, showinG and nformaUonQuTh scele °mlhe drewinp6must be like that includes the required additlonal equipme no smaller than'/, inch equals 1 foot. Please note that prior to opening of the new facility, after the HeaRh Dira�tiionP1eocess must b�e a• is completed and construction +e flmshed, the Heatth Distnct pertnit ePpl� P completed and a preoperat+onal inapection must be conducted. I Please contact me if you have any questions. My office number is 425.338.5250 and my emeil addreas is rh000aCa4shd anohomish.wa.aov. SincerolY, G��!/;�'��` � R��-f/�ci � Robert Hoppa, R.S. Environmental Heatth Specialist Food Establishment Plan Review RH/sm Cc: Washington S ete Liquo BControl Board Geoffroy Crofoot, RS, Envlronmental Health Specialist �Y