8530 EVERGREEN WAY STARBUCKS 2017-05-23

SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division April 15, 2016 Mike Clift 15415 SE Orient Dr Boring, OR 97009 Subject: Remodel, Fred Meyer#095 Starbucks, 8530 Evergreen Wy, Everett Dear Mr. Clift: 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 Fred Meyer#095 Starbucks was based upon the plans, menu, and HACCP submitted March 14, 2016. Any changes to these items without preapproval from the Health District will void this approval. 2. An indirect waste drain (an air gap) is required for the three-compartment sink, mechanical dishwashers, ice machine, espresso machine, ice bins, and any equipment in which food or food contact equipment is placed. 3. A horizontal separation of at least 16 inches or a vertical partition 8 inches in height is required between the handwash sink and all food preparation areas and dishwashing areas. 4. If splashguards (equipment, partitions and/or walls) are provided on both sides of a handwash sink, the distance between the splashguards must be at least 15 inches apart to allow proper access to the handwash sink. 5. This facility lacks a food preparation sink. All fruits/vegetables must be obtained from an approved source in a prewashed and prepackaged ready to use state. No vegetable rinsing/washing and/or draining of canned fruit/vegetables will be allowed. 6. Water heaters must be of sufficient size to completely fill two compartments of the 3-compartment sink with hot water and still be capable of providing at least 100°F water at the handwash sinks. 7. 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. 8. 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 food at temperature of 41 OF or below. 9. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass- reinforced plastic or equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 16 inches. 10. 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. 11. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 3020 Rucker Avenue, Suite 104 0 Everett, WA 98201-3900 E tel: 425.339.5250 ■ fax: 425.339.5254