Laserfiche WebLink
_ � <br /> � � ENVIRONMENTAL HEALTH DIVISION <br /> L� � SNOHOMISH <br /> --�, HEALTH 3020 P,uckerAvenue, Suite 104 <br /> �1� DISTRICT Everett, WA98201-3900 <br /> 47_5.339.5250 FAX: a25.339.525a <br /> Deaf/Hard of Hearing: d25.a39.525<" f i i'(j <br /> �,i.—� r-�- <br /> - C i I:�l ����._11 .. ,�:� I <br /> - / <br /> .fune 22, 2006 -I l-' � �IJ 9. 6 20Jn -J -/ <br /> YoungKim GIIY (?r E-����r? � <br /> Ih r 7 [PUIPr� ..-��PuhfL VvfJi�GF <br /> 606 110 A�enue Suite _13 <br /> Bellevue, WA 98004 <br /> Subject: Proposed Teriyaki Mori II, 11014 19°i Avenue SE Suite 18B, Everett �I <br /> Dear�Is. Kim: <br /> Your re��ised plans have Ueen review?d with d�e Rules ::nd Reeulations of the State Board of Healtli, aitd ' <br /> with the policies of the Snohomish Health District. With the addition of the following conditions, thc <br /> plans are approved. <br /> L The Health District operating permit applic�tion process must be completed prior to opening for <br /> business. <br /> 2. An indirect waste drain is required for die food prepara[ion sinks, three-compartmen[ sink, pop <br /> dispenser, and any equipment in which food is placed. <br /> 3. A horizontal �epamtion of at least 16 inches or a vertical partition 16 inches in height is required <br /> behveen the vegetable preparation sink and meat preparation smk. <br /> 4. A horizontal separation of at least 16 inches or a vertica] partition 16 inches in Leigh[ is required <br /> between the food preparation sink and l�andwash sink. <br /> 5. A liorizuntal separation of at least 16 inches or a vertical partition 16 inches in heigiit is required <br /> betn�een tfie handwash sink and the [hme-compartment sinh. <br /> 6. A redua:d pressure backflow prevention device is required at the end of [he copper water pipe <br /> serving the pop dispensing system prior to the carbonation device. No copper pipe or otl�er <br /> potentiall�corrostve tnatcnal is allowed after the reduced pressure backflow preven[ton device. <br /> 7. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and <br /> at the same time provide hot �vater to all handwash sinks. <br /> 8. fiot �vater must be availaUle to all handwash sinks within IS seconds. The hot water for the facility <br /> must not be used, at any plumbing fixture, for a minimum of 6 l�ours prinr to the preoperational <br /> inspection. This is required so that proper testing of :he 15-second time reyuirement for liot �vater <br /> availability can be completed. <br /> 9. Extra wall protection is rcquimd on walls behind alI sinks, including restroom handwash sinE:s, and <br /> food preparation coimters and tables. A 16-incl� liigh backsplash of plastic laminate, fiber�lass- <br /> reinforced plastic or equal is acceptable. A backsplash higher than 16 inches is required on the �vall <br /> behind counter top equipment taller than 16 inches. �Vall protection behind mop sinks must cover the <br /> - entire splash zon:. P!astic coated hardboard is noc �cceptable. <br /> !0. The tloor miis: he surfnced with a durable, non�tbsorbent, easily cleanable material. <br /> 1l. Che ceiling �bove the lood preparation urcas must be nonperfor�ted, nonabsorbent, smooth .u�d <br /> easil�� cleanable. <br /> I:. :�II light (ixuu'es iu Cood preparation :uid storagc arcas must he provided ���ith co��crs ur shaucrpreot <br /> bulbs. Hot hold unit heat lamps nuist be provide.d with shatte�rrool bulbs. <br /> 13. Plumbiue must mcct statc :uid local codcs. <br />