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� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> ' HEALTH 3020 Rucker Avenue, Suite 104 <br /> DISTRICT Everett, WA 98201•3900 <br /> 425.339.5250 FAX: 425.339.5254 <br /> HealfhyLllesfy/es,HealthyCommuniffes <br /> March 30, 2005 <br /> Cc� 5�3- c�S <br /> Ken Schoener <br /> 9307 12'�' Placc SG <br /> Everctt, WA 9S205 <br /> Subjr,,;r. Proposed, Papi's 1316 Hewitt Avenue, ���crett <br /> Dcar Mr. Schocner. <br /> Your plaus liave Ueen re��iewed with the Rules and Re�dations of the State Board of Health, and with <br /> the policics of tlie Snohumisli Health District. With Ihe addition of the follo�ving the plans are <br /> approved. <br /> 1. The Healtli District opeiatine pemiit application process must be completed prior to opening for <br /> business. <br /> 2. The threc-compartment sink must have inlegral drainboards at both ends. <br /> 3. .4n indirccl wastc is requircd for thc fuod preparation sinks, three-compartment sink, pop dispenscr, <br /> and any equipment in �vhich faod is placed. <br /> 4. A redttced pressurc back(low prevention device is reyuircd at the end of Ihe copper water pipe <br /> serving the pap dispensing system prior to the carUonation device <br /> 5. VeeetaUle and raw mcat rinsing is indicated by the copy of the menu and tlie ntenu rcview you <br /> submittcd. accause uf tliis, a fond preparation sink is need for vegetable preparation and a separate <br /> food preparation sink is needed for ra�v meat, poultry and or seafood thawing, rinsing and <br /> prepuration. Lach prcparation sink must I�ave at least one integral drainboard and each sink must be <br /> indirccdy drained. The location of the additional food preparation sink must be approved prior to the <br /> sink installation. A horizontal separation of at least 16 inches or a vertical partition 16 mches in <br /> height is required bchveen Uie food preparation sinks and all other smks and sources of <br /> contamination. A liorizontal separation of at least 16 inches or a veRical partition 16 inches in height <br /> is required Uetween the fnod preparaton sink used for vegetables and the food prep:uation sink used <br /> for raw mcats, poultry and or seafood. <br /> G. Watcr heatcrs must be of sufticient sizc to provide hot �vater to dislnvasher and/or scullery sinks and <br /> at the same time provide hot water to all haudwash sinl:s. <br /> 7. Hot water must be availaUle to all hmid���ash sinks within 15 seconds <br /> 3. \'o manufacturer model number�vas submitted for the Federal deli case item #15. The manufacturer <br /> name for this miit must Uc submitted prior to the preoperational inspection. <br /> 9. No manuCacturcr name and ntodel numUer �vas submitted Cor the hvo door coolers items r8 and nl l. <br /> Thc manufncwrer names and model numbers for these units nmst be submitted prior to thc <br /> preoperationalinspection. <br /> 10. C-xtra ���all protection is rcquired on walls bchind :ill sinks, iiiciudiug restroom hand�vashs sinks, and <br /> food prep:iration coimtcrs and tables. A 1G-inch high Uacksplasli of plastic la�ninate, fiberglass- <br /> rcinforccd plastic or eyual is acceptable. \1�all protection beliind mop sinl:s must cover the entire <br /> splash zone. Plastic coated hardboard is not acceptable. <br /> 1 l. The iloor must be sur(�ced ���ith u durable, nonabsorbent, easily deanable mateiial. � <br /> � <br />