Laserfiche WebLink
L�� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> � HEALTH 3020 RuckerAvenue, Suite 104 <br /> DISTRICT Everett, WA98201-3900 <br /> `� 425.339.5250 FAX: 425.339.5254 <br /> Deaf/Hard of Hearing: 425.339.5252 (TTY) <br /> Healthy Lilestyles, Hea/thy Communities <br /> No��cmbcr 1 Q 200d I�i�N i �n <br /> � -u �� <br /> Pcdro Pi��ueroa <br /> 11419 19��' Avenue SG Suite 101 B <br /> Lverett, WA 9S20S <br /> Subject: Sushi Ring, 11419 19`h Avenue SE Suite lO1B, Lverett <br /> Dear Mr. Figueroa: <br /> Your revised plans and informa[ion have becn rccci�ed; howc�cr the plans cannot be appro��ed <br /> as submitted. The following inCorntation is needed prior to Cui�ther plan review. <br /> I. Only one t���o-compartment food preparation sink is sho�vn on the iloor plan. The description <br /> of the Cood preparation process suUmitted iudicates that ra�v fish �vill be thawed under <br /> nnming �vater. The menu submitted also indica[es that fresh vegetables will be used in the <br /> sushi rolls. I3ecause of this, a food preparation sinl: is required for ��egetable preparation ard <br /> a separate food prepar�tion sink is required for ra�v 6sh and seafoocl preparation. Lach food <br /> rireparation sink must be listed by the Natiourl Sanitation Poimdation (NSP), and have at <br /> Icast one iutegral drainboard. The location of each food pmparation sinh must be sho�vn on <br /> the floor plan. <br /> 2. :�II food service equipment must be listed by tlie National Sanitation Poundation (I�'SF) for <br /> its intended usc. The Blue Air reCrigerator model #GGR-�2 and tlie Blue AidTurbo-air prep <br /> sink model #TSS-2-2D, items #S and #19 on the equipment list, were not found in the current <br /> NSF or equivalent lislings. These units must be replaced �vitlt NSP or equivalent listed <br /> equipment or documentation nmst Ue suUmitted �vliich demonstrates NSP equivalency. <br /> Manufacturer names and model numbers (or replacement imits must ' ° submitted. Originally <br /> submitted manufacturer names and model numbers should be rediecked to assure [he <br /> infonnation submitted is accurate <br /> 3. The equipment list for the proposed restaurant indicates only one storage refrigerator and one <br /> stornge freezer. Based upon tlie proposed menu and types and ar,ticipated amounts of food to <br /> Ue stomd, this facility lacks a sufficien[ amottnt of refrigeration for proper operation. <br /> Additio��al refi�iacration and or freezer units are required. Tlie location of the additional <br /> ref�ieeration and or freezer equipment must be sliown on the floor plan. :�Ianufacturer names <br /> and model nwnbers for tliese units must be subrtiitted. <br /> -l. Resubmit a (loor plan, drawn to scale, showing location of all equipment, plumbing Fxtures <br /> and the like diat includes the required sinks and information. The scale of tl�e drawing should <br /> be I/�1 iuch equals 1 foot. <br /> �. The propose�l menu indicates that raw 6sh and seafood are to be served. «�hen raw or <br /> undercouked meats, eggs, or aquaiic foods and or unpasteurized juices are offered for sen�ice <br /> ur for sal� as read�� to eat, these (oods must be clearly identified as raw or undercooked on <br /> the menu or un .� sign cicarly visible to the patrons. l'he sien or menu must also indicate the <br /> increased iisk of food Uome ill��ess associated witlt the consumption of raw or undercooked <br /> food items. <br /> G. Note: This Facility has a limited amow�t of re1'rigeration eyuipment. No advanced <br /> preparation of Ibods tl�at requirc cooling will be allowed unless a walk-in refrigerutor is <br /> iustalled or od�er 1lealth District approved cooling method is in place. <br /> �L <br />