11014 19TH AVE SE TERIYAKI MORI 2016-01-01 MF Import

�1 �F� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION i, 1 3020 RuckerAvenue, Suite tOd �i�� HEALTH Everett, WA98291-3900 DISTRICT 425.339.5250 FAX: 425.339.5254 DeafiHard of Hecriny: 425.339.5252 (�Y) ibiav 2G. 3006 Young Kim 606 I 10`�'Ave. Suite 213 t3cllevue, WA 98004 Subject: Proposed, Teriyaki �4ori 11I, 1101�1 19'�' Aee. SL' Suite 18B, Everztt Dear Sir or�tadam: Your plans have Lecn received; however the plans cannot be approved as submitted. The follo�ving infornmtion is needeJ prior to further plan review. I. Submit a description of the food preparation process (HACCP) for the three anticipated most popular food items from your menu must be submrtted. Please note that this is a detailed descripron of the food preparation proccss. Gxamples for the HACCP are enclosed. 2. Only one food preparation sink is indicated on the fluor plan. A food preparatio�i sink is need for vegetable preparation. Pocd preparation that includcs washing or thawing under rumm�g water ,f raw meat, poultry and or seafood requims the installation of a separate food preparation sink. If raw me- :, poultry and or seaPood preparuion �vill be done, then mi additional food preparation sink wili be requ red. The location of die additional food preparation sink must be shown on the floer plan. 3. No model number was submitted for dic Dean deep fryer, item #10. The model number for this equipment must bc submitted. d. No manufacturer name and model number was submitted for the pop dispenser, item #6. The manufacturer nvne 1nd inodel number for this equipment must be submitted. 5. Bnsed upon the proposed menu this facility has an insufficient amount of refrigeration for proper operatior,. Additianal refrigeraron is required. The location of the additional refrigeration must be shawn on the floor pimi. Manufacwrer names and model numbers for the additionul refrigeration must be submitted. G. Submit a revised floor plan, drawn to scnle, showing location of all equipment, pl�mbing fistures and die like that includes the required additional sinks, equipment and information. The scale of the drawing shouid be 1/4 inch equals I foot. 7. Notc: This facility h•as a limited amount of refrigeration eciuipment anJ lacks an ice machine. No ad��anced preparation of foods that require cooling will be •rllowed unless a walk-in re[rigerator is instulleJ or other Health District upproved cooling method is in place. No advanced preparation oY liquid faods thrt requirc cooling will be allowed unless an ice machine is installed or other Hculth District appruved cooling method is in place. Plcase note that prior to operating per�iit issuance and approval to open the ne�v faciliry, after the Health District plan rcvizw process is completed and construction is finished, the Health District permit application pmcess must be completed and a preoper:�hoiza! inspection must be conducted. Please contact me ifyou I�ave any questions. ��fy office number is 435339.5250. Sinq � � � - ��///� �� '_ % L� � � J�� �Ro rt A. Hoppa �+ 6n��ironmental ealil peciafst RH/sm Bnclosure: Gxample HACCP cr. Cin�otEvercit [3ui!ding Depa�ttnent lon�Sung Kim. Owncr