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��i�!� SNOHOMISH <br />� HEALTH <br />� `M DISTRICT <br />� <br />Ni�y i s, �oo� <br />Kevland (m�estment <br />19400 36`�' Ave <br />Lvnmvaod. NA 95036 <br />Subject: Proposed, Shake N Go. 7�{OS I-[ardeson Rd, Gverett <br />l�o Whom It Mav Concern <br />ENVIRONMENTAL HEALTH DIVISIO�� <br />3020 R•ickerAvenue, Sw:e 104 <br />Everett, �VA 982013900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hard of Hearing: 425.339.5252 �TTY) <br />a o� G�4 ��s� <br />1'our plans have becn revicwed witli the Rules and Reeulations of die State Doard of Health, and ��ith <br />the policies of the Snohomish F[ealth District. Nith the addition oC the [ollo�ving conditions, the plans <br />arc appro��ed. <br />I. The Iicaltli Dislrict operating permit application process must be completcd prior to openine for <br />business. Thc perntit fee �vill be based on die category: <br />Restaurant. Nledium Risk, with seats <br />?. Thrce-compartment sinks nuist be .Vcitionul Sanitation Foiardntiun (NSP) or equivalent listed :md be <br />ircestanding widi intc;ral drain boards at both ends. <br />3. An indirect �vaste drain is required for the f'ood preparation sinks, three-comparunent sink, ice <br />machine. pop dispenser. and any equipment in which food is placed. <br />�3. The ne��� location oCthe hand sink as received �/16/O6 is acceptable <br />>. A mduced pressure backllow prevention deaice is requimd at the end of the copper water pipe <br />serving die pop dispensing system prior to the carbonation device. No copper pipe or other <br />potentially corrosivc material is allowed after the reduced pressure backflo�v preventio�t de��ice. <br />G. A horizontal separation of at Ieast (6 inches or a vertical partition 16 inches in heieht is required <br />Uetween the lood preparation sink and the three compartment sink. <br />7. �Vater heaters must bc of sufficient size to provide hot ���ater to dish�vasher and/or scullery sinks and <br />at thc same time provide hot water to all hand wash sinks. <br />3. I-Iot water must be available to all hnnd wash sinks ���ithin 1� seconds. The hot water f'or the facilitv <br />must not be used, st anv plutnbing fixtum, Yor a minimum of 6 Itours prior to the preoperntional <br />inspe�tion. This is required so that proper testine of the l�-second time requirement for hot water <br />availability can bc completed. <br />9. All food ser��ice cquipment. bodi ne��� and used, must be listed bv the �V'nrional Sunrrution <br />Foia�duiiai (NSP) or equi� alent Cor its intended use. Csed and new refrig�ra[ion must be capable of <br />holding potentialh� haznrdous food at �41°P ur below. <br />10. This f�cilitv has a limited amount of mfrieeration equipment. No advanced prepnration ot foods that <br />fC(�LIICC l'OOIIIIL' R'III �L' 1II0\\'0(j UIIIP.SS a�valk-in retrigerator is installed or uther Health District pre- <br />:���n�o�.�a �o�i��,L �„�c�,�a �5 ��, niace. <br />I L fhe consumer .�d��isor�� tor undcrcooked loods applies to the hamburgers if they can bc cooked to <br />order. IJndercookine ut�any other menu items requires the advisur�� to be on the menu tor thcse items <br />also. <br />yz <br />