2805 COLBY AVE VALLEY ORGANIC DELI 2017-04-10

SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division December 4, 2015 Luis Elviro 222 N 15`2 #6 Mount Vernon, WA 98273 Subject: Proposed The Valley Organic Deli, 2805'2 Colby Ave, Everett Dear Mr. Elviro: Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are approved. 1. The conditional approval of the plans for The Valley Organic Deli was based upon the plans, menu and HACCP submitted October 20, 2015. Any changes to these items will void this approval. 2. The Health District operating permit application process must be completed prior to opening for business. This facility will be classified as a medium risk food establishment with 13-50 seats. 3. Three-compartment sinks must be NSF or equivalent listed with rounded corners and integral drainboards at both ends. The basins of the three-compartment sink must be large enough to fit the largest item needing to be washed. 4. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, mechanical dishwasher, ice machine, and any equipment in which food is placed. Please note that a direct drain to a grease trap is not considered an indirect drain even if the grease trap is indirectly drained. 5. The food preparation sink must be NSF or equivalent listed with at least one integral drainboard. 6. Only one food preparation sink is indicated on the floor plan. Because of this, only vegetable preparation will be allowed at this sink. No rinsing or thawing under running water of raw meat, poultry, and/or seafood will be allowed without the installation of an additional and separate food preparation sink. If installed, the location of any additional food preparation sink must be approved prior to installation. The sink must be NSF listed or equivalent and have at least one integral drainboard. 7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and all food preparation areas. 8. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the kitchen handwash sink and the food preparation sink. 9. The floor plan indicates that the kitchen handwash sink is to be located between the food preparation sink and a refrigerator. When splash guards (partitions, walls, and or equipment) are provided on both sides of a handwash sink the distance between the splash guards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink. The handwash sink must also be installed as far forward as possible so that proper access can be maintained. 10. 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 handwash sinks. 11. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be completed. 3020 Rucker Avenue, Suite 104 0 Everett, WA 98201-3900 0 tel: 425.339.5250 0 fax: 425.339.5