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�� SNOHOMISH <br />HEALTH <br />DISTRICT <br />Aptil 13, 2006 <br />Nam Dao <br />1923 17'�' Avenue S <br />Scattle, �VA 9S144 <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 RuckerAvenue, Suile 104 <br />Everetl WA98201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hsr� of Hearing: 425.339.5252 (TTY) <br />Healthy Li/astyles, Healfhy Communities <br />C�(rc3 cz8' <br />Subject: I'roposed llenry's llonuts, 741� I-Iardcson Road, Ste D, Gverctt <br />Dear NIr. Dau: <br />�-- --� .�- - - <br />� ' ,'"��-_�� .1i '� <br />L�� I� ;1�.,�� �I�`.�Lr� � j-', � <br />I,� U <br />��'� 1 J 2006 <br />C11'Y OF EVER[7T <br />Fllt�l"^w.�n��iFnldir iPfr�rn� <br />Your plaus have been revie�ved with the Rules and Reaulations oC lhe State Board of Hcalth, and wilh <br />the policies of die Snohomish T-Iealth District. With thc addition of the following conditions, tl�c plans <br />arc approvcd. <br />1. "fhe Healtlt Dislrict operating pennit applicalion process nuist be completed prior to opening for <br />business. <br />2. Three-compartment sinks must Ue Nntia�n! Sanirntion Foundn�ion (NSP) oc equivalent listed and be <br />fi�eestanding �vith integral drain boards at Uoth ends. <br />3. An indimct waste drain is required for the food preparation sink, three-compartment sink, and any <br />equipment in which food is placed. <br />4. A splash guard 16 inches high must be installed on the right side oCthc i:and sink #5 to prevent any <br />contamination �vith hand wash water and Uie sa��dwich cooler #6. <br />F <br />G. <br />The bvo compv-tment food prcparation sink #14 may require a divider Uetween the two sinks if any <br />meat 8iawing is donc in one of the sinks. l'ou indicated in the office thc frozen meat �vill be thawed <br />in tlic rcfrigerator. If so, a meat preparation sink �vill not be required. <br />Water heaters must be of suCficient size to pro��ide liot water to dish�.vaslier m�d/or scullery sinks and <br />at tlie same time provide hot water to all hand wash sinks. <br />7. All food service equipment, both new and used, must Ue listed Uy Qie Nntionn! Sanitadon <br />Founclntion (NSP) or equivalent for its intcnded use. Used and new refrigeration must be capable oC <br />holding potcntially I�azardous Cood at 41°P or belo�v. <br />3. L'xtra wall protcction is required on walls Uehind all sinks, including restroom haad wash sinks, and <br />food prcparation counters and taUles. A 16-inch hieh backsplash of plastic laminate, fiberglass- <br />reinforced plastic or equal is acceptable. Ploor to ceiling protcction is required on the wall behind <br />dishwashers. �Vall protection behind mop sinks nnist cover the entire splash zone. Plastic coated <br />hardboard is not acceptaUle. <br />9. Thc fluor must be surfaccd with a durable, nonabsorbent, easily cleanable material. <br />10. "I'he ceiling aUove the food preparation areas must be uoaperforated, no!�ahsorUent, smoodi and <br />casily cleanable. <br />1 l. All light fi�tures in food preparation and storage areas must Ue provided with covers or shatteq�roof <br />UulUs. Hot hold unit heat lamps must Ue provided with shatterproof bulbs. <br />12. Plumbing must nreet st1IC 111(� IOCBI COI�I'S. <br />13. The ventilation system shall Ue installcd and uperated to meet applicaUle building, mechanical, and <br />f irc codcs. <br />Q <br />