7405 HARDESON RD EL SABOR DE CHIHUAHUA 2018-01-01 MF Import

� � � SNOHOMISH HEALTH �15TRICT `.VW W.SIJOHD.ORG February 18, 2014 Santos Diaz 213 Capri Plar,e Everett, WA 98203 � Environmental Health Division Subject: Proposed EI Sabor de Chihuahua, 7405 Hardeson Road #B, F_verett Dear Mr. Diaz: Your pians have been reviewed with the Ruies and Requlations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are approved. 1. Health District operating permit application process must be completed prior to opening for busines,. This facility will be classified as a high,risk food establishment with 13-50 seats. 2. The conditional approval of the plans for EI Sabor de Chihuahua was based upon the plans submitted 216/2014, the menu submitted 1H4/2014 , and HACCP submitted 1H4/2014 and 2/6/14. Any changes to the pians submitted 2I612014, the menu submitted 1/1412014, and HACCP submitted 1/14/2014 and 2/6/2014 will void this approval. 3. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. The Toastmaster grill, Model #TMRC24 60K-Btu 24", Item #G, the Radiance griddle, Model #Tamg-36 66K-Btu 36", Item #7, and the Klingers Trading food warmer, Model #SW- 4H-120, Item #10, all were not found in the current NSF or equivalent listings. This equipment must be replaced with NSF or equivalent listed equipment or documentation must be submitted which demonstrates NSF equivalency. Manufacturer names and model numbers for replacement equipment or equipment documentation must be submitted. Originally submitted manufacturer names and model numbers should be rechecked to assi�re the information submitted is accurate. 4. Three-compaitment sinks must be NSF or equivalent listed with integral drainboards at both ends. 5. An indirect waste drain (an air gap) is required for the food preparation sink, three-compariment sink, pop dispenser, steam table, walk-in refrigeration, and any equipment in which food is placed. 6. A reduced pressure backflow prevention device is required at the end of the copper water pipe serving ihe pop dispensing system prior to the carbonation device. No copper or brass pipe or other potentially corrodible rnaterial is allowed after the reduced pressure backflow prevention device. 7. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard. 8. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the raw meat preparation sink and the vegetable preparation sink, between the vegetable preparation sink and the hand sink and between the handsink and the s: �,-ep table. Use of splash guards in this situation is not allowed. The only acceptable option to the pony wall, other than the 16 inch horizontal separation, is the use of a 3020 Rucker Avenue, Suite 104 � Everett, WA 9II201 3900 � lel: 425.339.5250 � fax: 425.339.5254 r3