2802 WETMORE AVE TRINITY LUTHERAN CHURCH 2018-01-02 MF Import

ENVIRONMENTAL HEALTH DIVISION l8 SNOHOMISH 3020 Rucker Avenue, Suite 104 HEALTH Everett, WA98201-3900 a"e. llV DISTRICT 425.339.5250 FAX:425.339.5254 Deaf/Hard of Hearing: 425.339.5252 (TTY) March 25, 2008 _ l�0�t/C-)N MAR 27 D 1000 ................ Donna Nlarie Bertrand CITY pF' "r Trinih Lutheran College Engineeri Et EREiT 4221 ?28'1' Avenue SE ng/Public services Issaquah. WA 98029 Subject: Proposed, Trinity Lutheran College, 2802 Wetmore, Everett Dear Ms. Bertrand: Your plans have been reviewed with the Rules and Regulations of the Slate Board of Health, and with the policies of the Snohomish Health District. With till. addition of the following conditions, the plans are approved. i. The Health District operating permit application process must be completed prior W opening fur business. The permit classification will be School Kitchen with fnod service: Medium Risk. 2. ']lie kitchen layout and equipnicnt list is approved for full -service food preparation. At present, the proposal is for food to be prepared by Celebrate Catering, idly cooked at the Celebrate site, and transported hot and cold as required to the college. The transport. reheating and hot holding procedures are acceptable. The following comments pertain to construction of the kitchen. 3. The four -compartment sink must be National Scurilalion Fuwuhnion (NSF) or equivalent listed zinc] be fieestanding with integral drain boards at both ends. 4. A two -compartment prep sink 1115 is acceptable as shown as no food preparation on site is proposed. If in the future the sink will be used fin food preparation for vegetables and rat\ meats/poultry. the two sink compartments shall be separated by a 16" high vertical partition/splash guard to prevent cross contanti,ill i0a of meat juices with vegetables. At that time, a separate hot/cold water spigot would be rcquircd for each sink. You may consider installing the separate spigots and splash guard now as the kitchen is constructed. I lowever, that is not a requirement at present. 5. An indirect waste drain (AIR GAP) is required for the food preparation sink, four -compartment sink. ice machine, steam table, and any equipment in which food is placid. 6. Water healers must be of sufficient size to provide hot water to dishwasher and/or icullcry sinks and at the same time provide hot water to all hand wash sinks. 7. All food service equipment, both new and used, trust be listed by the National Sanitalion binnrclation (NSF) or equivalent I'm- its intended use. Used and new refrigeration must be capable of holding potentially hazardous flood at 41 TF or below. 8. Extra wall protection is required on walls behind all sinks, including restroom hand wash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass - reinforced plastic m• equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 9. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surf.ced with a durable, nonabsorbent, easily cleanable material. Expansion joints, scams, saw cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and sealed to provide a smooth and cleanable surface. 10