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� � SNOHOMISH ENVIRONMENTAL MEALTM OMS�ON <br /> ' HEALTH 3020 Rudcer Avenue, Suite 104 <br /> , DISTRICT Everen,wA 98201-3900 <br /> 425.339.5250 FAX:425.3'�9.5254 <br /> DeaUHard oi Hearing: 425.339.5252(1TY) <br /> May 24,2006 <br /> Evan Lawson <br /> 2624 Oakes Avenue Apt h <br /> Everett,WA 98201 <br /> Subject: Proposcd, Bobby's Hawaiian Style Resuurant and Coconut Lounge, 1011 Hewia Ave.,Everett <br /> (formcrly Port Gardner Bay Pub&Grill) <br /> Dear Mr. Lawson: <br /> Your plans have been revicwed with the Rula and Re¢ul�tions of d�e State Ba�rd of Hahh,and with the policies <br /> of the Snohomish Health District. With the addition ofthe following conditions,thc plms arc approYed. <br /> 1. An additional permit fee of 590.50 will be rcquired for the bunge. This is the protated half yar fx <br /> reflecting the half year fee paid for the rataurant pertnit. <br /> 2. All food service equipment, both new and used, must be listed by the National Sarllarton Fo�aulwfore(NSF� <br /> or equivalent for its intrnded use. Used and new rcfrigetation must be cap�ble of holding poldiwlly <br /> hazardous food at 41°F or below. Note: the walk-in coola must be NSF �pproved. Plme provide <br /> specification:on make/madel of the walk-in. <br /> 3. An indirect waste drain is rcquircd for the food prcEwation sinks, mechanica) dishwasha, ice machine, pop <br /> dispenser,steam table, walk-in refrigeretion,and any equipment in which food is placed. <br /> 4. A reduced pressure backtlow prevention device is rcquircd at the end of the coppet wata pipe xrving the pop <br /> dispensing system prior to the carbonation devia. No wpper pipe ar other parntia��Y corrosive mqaid is <br /> allowed after the reduced pressurc backflow prcvmtion devia. This applia if you ue w�og cufiontled <br /> drinks in the bar. <br /> 5. All glassware in the bar is to be transported to the kitchen fa cleaning.The thrce comp�rtmmt sink in the bar <br /> will not be used for this purpose. <br /> 6. A horizontal separation of at least 16 inches or a vertical pertition 16 inches in height is raquircd between the <br /> food preparation sink and all othtt sinks and or sources of conuminatioe. <br /> 7. Water heaters must be of sufficient size to orovide hot wata w dishwasher u�d/or scullery sinks and u the <br /> same time provide ha water to all hand wash sinks. Ha waur must be provided W the vegetable prep sink• <br /> 8. Hot water must be available to all hand wash sinks within 15 seconds. The hot wata fa the facility must na <br /> be used, at any plumbing fixture, for a minimum of 6 houn prior to the prcoperYional inspection. This is <br /> required so thut proper testing of ihe 15-second time requiiemrnt fa hot water av�l�bility un be completed. <br /> 9. The proposed menu dces not indicate if any food will be served raw or undercoolced. �Yhen nw ar <br /> undercooked foods sucli as meats,eggs, or seefood's and or unputeuriud juices arc offaed for servia a for <br /> sale as rendy to eat. a consumer advisory must be available. The nw or undeteooked food rtems must be <br /> ,;Iwrl�� identified as raw or undercooked on the menu or on a sign clarly visibk to the p�Wns. The sign or <br /> menu must ;dso indicate the incrcased risk of food bome illness uwciated with the conwmption of nw ix <br /> undercooked tboJ items. :�dditional consumer advisory details an included cm the rnclosed information <br /> ,hcet. <br /> y <br />