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SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> ��! HEALTH 3020 RuckerAvenue. Suite 10a <br /> Everett, WA98201-3900 <br /> DISTRICT d25.339.5250 FA.X: 425.339.5254 <br /> DeaUHard of Hearing: 325.339 5252 (i i'f) <br /> Octobcr 19. '_00G <br /> Vicki Lvola <br /> 191') He���itt :��cnuc <br /> Gvcrett. AVt\ 9�201 <br /> SubjecC Proposed, Brooklyn Brothcrs Pizzeria, l Il9 Hewitt A��enue <br /> Dcar�Is. L-vola: <br /> your plans havc becn rcviewed with the Rules and Rc��ulations of the State Board o( fiealth, and ���idi <br /> tlie policies of thc Snohomish Hcalth District. 1Vith the addition of the followine conditions, the plans <br /> are approved. <br /> l. The Health District operating perniit application process must be completed prior to opening for <br /> business. Thc pctmit fec �vill bascd on the category Rcstaurant: Medium Risk, plus 53.50 per seat. <br /> �. Three-comparunent sinks must be A4uioncr(5anrtntrorr Foimdarion (NS�) or equivalent listed and Ue <br /> li�ccstandine with intcgral drain bom•ds at Uoth cnds. <br /> 3. :\n indirect wastc drain is required for thc food preparation sink, tlirec-compai�tment sink, <br /> mcchanical dishwasher, ice machinc, �valk-in refi•igeration, and any equipment in �vliich food is <br /> placed. <br /> �4. The hand sink on the Icft oF#7 pizza prcp table shall have a splasli cuard 16" higli on thc right side. <br /> j. All food sci��ice equipment, both new .md used, must be listed by the Narionul Sanim(ion <br /> Foundniia� (NSP) or equivalent for its intcnded use. Used and nen� refrigcratian must Ue capable of <br /> holding potcntially hazardous 1'ood �t�1°P or Uelow. <br /> 6. As I discusscd today �vith your partner Brett, the refri��erator rl2 is a elass door display cooler only, <br /> and not appro��cd Cor the storagc of potentially liazardous foods in a kitchen. This refngerator :;liall <br /> bc replaced with an NSF approved refngerator tliat meets NSF Standard =7. <br /> 7. Tlie proposed walk in couler in Aie �asement �vill Ue Cor Ueer stara�e onl��. <br /> 3. :\n additional ra�v meat preparation sink will not be required. <br /> 9. �Vater lieaters must be of suflicient sizc to pro��idc hot water to disl�washer and/or scullery sinks atid <br /> at the samc time pro��ide hot �vater to all liand ���asli sinl:s. <br /> 10. C•�tra ���all protcction is required on walls b�hind all sinks, indudine restroont hand ���ash sinks, and <br /> Cood preparation counters and tablcs. :� ib-incli liigh Uacksplash�of plastic laminate, fibergl�,ss- <br /> reinforced plastic or cyual is acceptablc. A Uacksplash liiuhcr than 16 inches is required on the ���all <br /> bchind countcr top cyui��ment taller than 16 inches. Floor ro ceiling protection is reyuired on the ��•all <br /> bchind disli�cashcrs. \Vall protection bchind mop sinks must co��er thc entire splash zone. Plasuc <br /> �oated hardboard is iwt acccptablc. <br /> 1 1 . The tloor must be surlhccd ���ith a dw�able. nonabsorbent. e�sily deanable matcrial. <br /> 1_'. The ccilinz :l�U�'C UlL' food prcparation :u'cas must be nonperlorated, nenabsorUent. smo�th ;>nd <br /> �.isilv clr.inablc. <br /> 13. .\II light lixtures in food prep.u•ation and ,tora�-e areas must be pro��ided �vith covers or �hatte��roof <br /> bulbs. Hot ltold unit heat I�mps tnust be pro��i�icd ��ith sliatterproot�Uulbs. <br /> I-l. Pltunhin�s must mcet sL;tc :md local codcs. '�.J� <br />