1325 PACIFIC AVE 2016-01-01 MF Import

� � ��o�� R 0 2 2012 � SNOHOMISH HEALTH DISTRICT PUBLIC WORxc W W W.SNOHD.ORG Environmental Health Division March 29, 2012 �j � � ( �—V� Juan Mario Pimientz 6003 244�"St. SW Mountiake Terrace,WA 98043 Subject: Proposed Mazatlan Restaurant, 1325 Pacific Ave, Everett Dear Mr. Pimientz Your plans have been reviewed with the Rules and Requlations of the State Board of Health, and with the policies of the Snohomish Health District.VJi:;,:he addition of the�oilowing conditions, the plans are approved. 1. The Health District operating permit application pro�ess must be completed prior to opening for business. This facility will be clessified as a high risk food establishment with 151-250 seaGt. 2. The conditional approval oF the plans for Mazatlan Restaurant was based upon the plans submitted March 6,2012 and the menu and HACCP submitted March B,2012.Any changes to the plans submitted March 6,2012 and the menu and HACCP submitted March 6, 2012 wfll vofd this approval. 3. An additional handwashing sink is required in the warewashing area. a, Three-compartment sinks musl be NSF or equivaient listed with integral drainboards at both ends. 5. An indirect waste drain (an air gap)is required for the food preparation sink, three-compartment sink, mechanical dishwasher, ice machine, pop dispenser, running water dipper well, 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 waler pipe serving the pop dis�,ensing system prior to the carbunation device. No copper or brass pipe or other potentially corrodible material 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 lhe floor to at least 16 inches above the sink basin, is required between the raw meaVpoultrylseaFood preparation sink and ready to eat food preparation and storage areas. 9. A horizontal separation of at least 16 inches or a vertic3i partition 16 inches in height is required between the handwash sink and all food preparation areas. 10. When splashguards (parlitions andlor walls) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart(shoulder width)to allow proper access to the handwash sink. 11. Water heaters must be of sufficient size to provide hot water to dishwasher andlor scullery sinks and at the same time provide hot water to all handwash sinks. 12. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the 15•second time requirement for hot water avaiiabiiity can be completed. 13. All food service equipment, both new and used, must be listed by the Nationai Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of 41°F or below. 3020 Rucker Avenue, Suite 104 � Everett, WA 98201-3900 � tel: 425.339.5250 � fax: 425.339.5254 ( I(� � --