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�l�� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> HEALTH 3020 Rucker Avenue, Suite 104 <br /> � DISTRICT Everett, WA98201-3900 <br /> 425.339.5250 FAX: 425.339.5254 <br /> Dea(/Hard of Hearina: 425.339.5252 (TTY) <br /> Healthy Lilestyles, Healthy Communities <br /> .lanuary 6, 200� �— i 41 I� ' , , <br /> I 5 (� <br /> � <br /> �i c <br /> % L��"'JI�.. : � � <br /> � � <br /> I '� ,_ <br /> Pedro Pieueroa ,)(ahl 1 O 2(103 <br /> I 1=419 19�'�' Ave. S6 Suitc 101B <br /> E��erett, �V�\ 98205 <br /> _ _ _ , .. . <br /> �! i 7 �-11� €VLl�Et7 <br /> Subject: Proposed, Sushi Ring, 11419 19°i Ave. SG Suite B]O1, Lverett f a"`"°"'i;;,�rn��r�u� co�„�ra= <br /> llcar �lr. Pigueroa: <br /> Yow• revised plans, submiued Deccmber 27, 200d, have been mvie�ved wit}t thc Rules and Reculations <br /> of d�e State t3oard of liealth, and ���ith the policies of die Snoltomish Health District. \Vith the addition <br /> of Uic follo�i�ing, the plans sre approved: <br /> l. The three-compartment sink must have integral drainboards at buth ends. <br /> 2. .4n indircct waste is rcquired for the food prepsration sinks, three-compartment sink, ice machine, <br /> and any cquipmcnt in wl�ich food is placed. <br /> 3. rach food preparation sink must have at least one integral drainboard. <br /> =}. A horizontal separation of at Ieast 16 inches or a vertical parti[ion lG inches in height is required <br /> be:�.veen ihe three-compartment sink, item #3, and the gas fryer, item #5. <br /> �. A horizontal separ�uion of at least 16 inches or a vertical partition lG inches in heieht is required <br /> betwecn the vegetable preparation sinl: and the raw meat preparation sink. <br /> 6. \4�ater heaters must be of sufticicnt size to provide hot �vater to dishwasher and/or scullery sinks and <br /> at the same time provide hot water to all hnndwash sinks. <br /> 7. Fiot water must be available to all handwash sinks widiin 1� seconds. <br /> 8. Based upon the proposed menu and the submitted description of the food preparation process, at <br /> Icast one additional nvo-door refriccrator is required. "Che refrigerator must be National Sanitation <br /> Founda[ion or equivalent listed. The manufacturer name and model number for this ret�iccrator must <br /> be submitted prior to the preonerational inspection. <br /> 9. I:stra wnll protection is required on walls behind sinks and food preparation tables. A 16-inch liieh <br /> backsplash of plastic laminatc. tiUer��lass-reinforced plastic or equal is acceptable. Wall protection <br /> behind mop sinks must co��er thc entire splash zone. Plastic coated hardboaro is not acceptablc. <br /> 10. The iloor must be surlaced widi a durable, nonabsorbenL easilv cleanable material. <br /> 1 l. The ceiling above the food pmparntion areas must be non-perfurated. nonabsorbent, smooth, and ' <br /> easilv cicanable. �� <br /> t"_'. ;111 light tixtures in food preparation and sroraee areas must be provided with covers or shatter��roof <br /> bulbs. <br /> l3. Plumbin� must meet state and local codes. <br /> 1-1. "fhe ��entilation systeni shall be ins�alled and uperated to meet applicaUle buildine, mechanical. and <br /> firc codes. <br /> ��L <br /> __ _J <br />