12906 19TH AVE SE 2018-01-02 MF Import

SNDHOMISH HEALTH DISTRICT March 18, 2008 Rashmi Urval Associate Job Captain MUlvanny G2 Architecture 601 SW god Avenue Ste 1200 Portland, OR 97204 ENVIRONMENTAL HEALTH DIVISION 3020 Rucker Avenue, Suite 104 Everett, WA98201-3900 425.339.5250 FAX:425.339.5254 Deaf/Hard of Hearing: 425.339.5252 (TTY) Subject: Proposed remodel of Fred NAeyer #458, 12906 Bothell -Everett I lwy, Everett WA Dear Ms. Urval: Your plan revisions have been reviewed with the Rules and iZes uintions of the State Board of I lealth, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are approved. I . Threc-compartment sinks must be Araliona! Sanitation Foundation (NSF) or equivalent listed and be freestanding with integral drain boards at both ends. 2. Food preparation sinks must be A4tlional Sanitation Foundation (NSF) or equivalent listed and be freestanding with integral drain boards at one end. 3. An indirect waste drain is required for the food preparation sinks, three -compartment sinks, mechanical dishwashers, ice machine, walk-in refrigeration, and any equipment in which food is placed. 4. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery, sinks and at the same time provide hot water to all hand wash sinks. 5. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding potentially hazardous food at 41 °F or below. 6. 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 or equal is acceptable. 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. 7. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and sealed so as to provide a smooth and cleanable surface. 8. The ceiling above the food preparation areas must be nonperfo ated, nonabsorbent, smooth and easily cleanable. 9. All light fixtures in food preparation and storage areas must be provided with covers or shatterproof bulbs. I -lot hold unit heat lamps must be provided with shatterproof bulbs. \h,