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!�� ENVIRONMENTAL HEALTH DNISION <br /> �•L'� SNOHOMISH 30?G Rucker Avenue. Sinto '�.: <br /> HEALTH Everet�. Wn (�fi?Dt�390� <br /> ��I DISTRICT 4:�5.'39.5:5� FAX' 425.33q 5?.`,•: <br /> Deaf/Hard of Heanng: 425.::?;, '.,:'S^ "'�' <br /> -------- , � �U��I a'-� <br /> � �� ,: <br /> , <br /> �;:,� �'�� <br /> � �' � -�',( � r�lri'� <br /> September 2L 2011 � ' <br /> �,U��EP �� 1011 ���� <br /> �< <�'�)1Zk,S <br /> Roman Avramenko <br /> 11326 41" Dr SE <br /> Everett,WA 96208 <br /> Sub�ecY Proposed Piroshky t�nd Crepes 132i 112°' St 5E. Everett <br /> Dear Mr Avramenko. <br /> Your rew5ed plans and information submitted August 26, 2011 have been received. however the plans <br /> cannot be approved as submitter' The tollowing iniormation is needed prior to fuAher plan review <br /> 1 Your written response to item #1 of the plan disapproval lelter oi August 11, 2011 indicates ihat <br /> borscht will be cooled untii cold and will be placed m the reirigerator, then reheated per customer <br /> order Per the letter of August 11. 2011. no cooling of foods is allowed without the installation of a <br /> walk-in re(rigerabr or blast chiller No walk-m refngerator or blast chiller is mcluded on the tloer plan <br /> n�Cu dedaoln the floor plan'oe equUipmennta s�tl Beciause obth s cnolc oi ng oi food wde ber allowed at this <br /> (acility Unless proper equipment for cooling of the borscht is provided, the borscht must be made <br /> each day and hot held for s2me day service Leftover borscht musl be discarded. <br /> 2 Hard boiled eggs (or the smoked fish filling and cooking oi a mushroom filling are indicated on the <br /> revised HACCP Because proper cooling equipment is not being provided for this estabhshment. no <br /> cooking and cooling oi hard boiled eggs or rc�ushroom fillings will be allowed The eggs must be <br /> purchased Fre-hardboiled from a supplier The mushroom filling must be must be hot held aiter <br /> cooking <br /> 3 Due to lhe proposed eqwpment locations. the location of lhe handwash sink (item #7) does not <br /> provide proper access to all areas oi the estabhshment A handwash sink is required fo� the food <br /> preparation sinklware washing area. A handwash sink is also required for the cook linelfood <br /> ureparalionf(ront counter area The location o(these handwash smks must be shown on the tloor plan <br /> 4 Nc specification sheet was submitted for the stainless steel counter (item #3A) The specificaLon <br /> sheet for lhis equipment must be submitted <br /> ;5 The dishwasher �item #3) is located next to the stainless steel counter (item it3A) Dish�rashers are <br /> required have a pre-nnse sink with spray arm or be installed directly next lo the three-compartment <br /> p ovidedhnextatolthe dishwashe� orllhe dishwasher moved nexrt to the three-ctompartment�snkSThe <br /> pre-nnse sink or the relocated dishwasher must be shown on the iloor plan Because the proposed <br /> dishwasher is an under counter unit, it is highly recommended that the dishwasher be installed under <br /> the dirty dish dramboard of the ihree-compartment sink <br /> C t oo aplan A sandw�P�pr paration eei�rigeratoN s eq tlredhTh sPwas also noe d�in ihe planud sapproval <br /> letter of August 11. 2011, item tt18 <br /> 7 The specification sheet (or the food preparation sink (item #5) shows a sink �ithoul a drainboard. Food <br /> preparation smks are required to have at least one mtegral drainboard The revised tloor plan includes <br /> ,� (ood preparat�on smk with dramboard An updated specitication sheet tor this sink that includes the <br /> i���uired d�a�nbcard must be sub�nitled <br />