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���,�� SNOHOMISH <br />�HEALTH <br />DISTRICT <br />�- <br />:August 31. 2006 <br />Thomas Li <br />16022 1 Z`�, Avenuc S W <br />I3urien. WA 981GG <br />ENVIRONMENTp,L HEAt'� H DIVISION <br />3020 RuckerAvenue, Suite 10a <br />Everett, WA98201-3900 <br />425.339.5250 FA;(:125.339.�i254 <br />D?aGHard of Hearng: �25.3395252 (T�i Yy <br />Subject: Proposcd. Thai Valley. 7�#15 liardeson Rnad'iC, L��ercu <br />Dcar �1r. Li: <br />JU�v�� � —G�� ( <br />Your plans ha� c becn rc��ic�vcd with thc Rulcs and Rc�ulations of the State I3oard of Hcalth, and with <br />the policies oC Qic Snohomish I-[calth Disirict. Nith the addition of the follo���ing conditions, die plans <br />are approved. <br />1. The Flcalth District operating permit application process must be completed prior to upening for <br />business. Your establishment will be classified as a Rcstaurant: !-Iieh Risk. The pernut fec will be <br />based in pai�t on this categoq� plus �3.�0 per seat, and pro-rated based on the time of year the facility <br />is tu open. <br />2. An indirect �vastc drain is required for the lood preparation sinks, mechanical dishwasher, ice <br />madiine, pop dispenser, stemn taUlc, wnik-in refrigeration, and any equipment in ���hich Coud is <br />placed. <br />3. A horizontal separation of at least 16 inches or a vertical partition 16 inches in heieht is required <br />Uet��•een the food preparation sinks. <br />d. �Vaten c�aters must be of sulTicient size to provide hot water to dishwasher and/or scullery sinks and <br />nt thc same time providc hot �vater to all hand wash sinks. <br />�. Hot �vater nuist Ue a��nilaUle to all hand wash sinks within 15 seconds. The hot water for thc facility <br />must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational <br />inspection. This is required so that proper te�ting oP tl�e l�-second time requirement for hot water <br />a��aifability can be completed. <br />6. r\Il lood service cquipmcnt, Uoth new and used, must be listed by die �Varionnl Sani�ation <br />Foundnrron (NSP) or equivalent lor its intended use. Used and ne�v refrigeration must be capable of <br />halding potentially hazardous food at �4l°F or belo���. <br />7. Bxtrn ���all protection is reyuired on walls beliind all si��ks, including restroom hand wash sinks, and <br />food preparation counters and tables. r1 16-incit hieh backsplash of plastic laminate, fiberglass- <br />rcinforced plastic or eyunl is acceptaUle. A backspfash higher tlian 16 inches is mquired on the ���ali <br />behind counter top equinment taller than 16 inches. �loor to ceiline protectimi is required on the ���all <br />behind dish�vashers. �'�'ull protection behind mop sinks roust cover the entire splash zone. Plastic <br />coatcd hardboard is not acceptable. <br />`i. l'h� iloor must be surtaced �vith a durable. nonaUsorbent, ensih� cleanable material. <br />'?. I'he ceiling abo��c the Cood preparation arcas must be nonperforated. nonabsorbent. smooth and <br />�asil�� cleanable. <br />IU. :111 light lixtures in Cood prepar:uion and storaec areas must be provided �vith co�ers or shatterproof <br />bulbs. Hot hold unit hcat latnps must be prot�ided with shatterproof Uulbs. <br />! 1. I'lu;nbine must meet st.�te and local codes. ,— <br />��� <br />