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ENVIRONMENTAL HEALTH DIVISION <br /> ��� SNOHOMISH 3020 RuckerAvenue, Suite 104 <br /> HEALTH Everett, 1'JA 98201-3900 <br /> DISTRICT 425.339.5250 FAX: 425.339.5254 <br /> Deaf/Hard of Hearing: 425.339.5252 (TTY) <br /> June 29, 2007 <br /> Gordy MacDonald <br /> Garv Parkinson r�rchitects <br /> 2S 12 Colby Avemie <br /> Gvcrett, WA 98201 <br /> S��ject: Proposed Chopstix, 2820 Oakes Avenue, Everett <br /> Dcar Mc N1acDonald: <br /> Your plans liavc becn rcviewed with the Rules and Rceulations of the Statc Board of Hcalth, and with <br /> the policics of the Snohomish Health District. With the addition of the following conditions, the plans <br /> arc approved. <br /> l. The Hcalth District operating permit application process must be completed prior to opening for <br /> business. Tliis facility will be classified as a high risk restaurant with seats and a cocktail launge. <br /> 2. .4n indirect waste drain is required for die food preparation sinhs, three-compartment sink, <br /> mechanical disliwasiter, icc machine, ice bins, pop dispenser, walk-in refrigeration, and any <br /> equipment in whicli food is placed. <br /> 3. Gad� food prcparation sink must Itave a[ least onc integral drainboard. <br /> �l. A horizontal separation of at least 16 inches or a vertical paRition (6 inches in height is required <br /> between the three-compartment sink wiQi one-compartment dump sink at the bar, item #65, and all <br /> foocUbeverage preparation arcas. <br /> �. The handwash sink at the bar appcars to be partially imder the counter. Under counter handwash sink <br /> are not perniitted. The handwash sink at tlie bar must be installed in a manner that provides complete <br /> 111 UIIObSINC[C(j access to the handwash sink basin a�id faucets. <br /> 6. A reduced pressure backflow pre��ention device is required at the end of the copper water pipe <br /> serving the pop dispensing system prior to the carbonation device. No copper pipe or other <br /> potentially corrosivc material is allowed aRer the reduccd pressure backflo�v prevention device. <br /> 7. �1'atcr heaters must bc of suf(icient size to providc hot water to dishwasher and/or scuilery sinl:s and <br /> at the samc tinte providc hot water to all handwash sinks. <br /> S. I-Iot water must be available to all handwash sinks �vithin l5 seconds. The hot water for the facility <br /> must not be usecl, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational <br /> inspection. This is rcquired so that proper tcsting of tlic 1�-second time requirement for hot �vater <br /> availability can be completed. <br /> 9. �VI lood sen�icc cquipmcnt, both new :md used, must be listed by the Natro�ia! Su�ritatio�i <br /> Foundntion (NSP) or equivalent Cor its intc�ded use. Used and new refri�eration must be capable of <br /> holding potcntiallp hazardous food �t�11°P or below. <br /> 10. No reGigeration equipment is inJicated at the bar. Dairy products are typically used for some mised <br /> drinks. Dairy products reyuirc proper refrigcration. Refriecrltion equipment is rec�uired •it the bar <br /> Thc location of thc refriker�tion e�iipment must bc •�pproved and the manufacturer name and model <br /> numbers lor the c��ment submitted prior to the reyuest for a preoperational inspection. <br /> � <br />