12906 19TH AVE SE STARBUCKS 2017-06-07

4 cN^U^KAICU N Al TH DJUP ICT WWW.SNOHD.ORG Environmental Health Division September 25, 2015 Mike Clift RJC Construction Inc. 15415 SE Orient Dr Boring, OR 97009 Subject: Proposed Remodel Starbucks, Fred Meyer#458, 12906 Bothell-Evt Hwy, 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 Starbucks was based upon the plans submitted September 21, 2015, and the menu submitted August 21, 2015. Any changes to these items will void this approval. 2. 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. 3. An indirect waste drain (an air gap) is required for the three-compartment sink, ice machine, running water dipper well, espresso 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. 4. A dipper well is indicated at the pitcher rinse sink. The pitcher rinse sink will be used for that purpose only. 5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and the three compartment sink. 6. When splashguards (partitions and/or walls) are provided on both sides of a handwash sink, the distance between the splashguards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink. 7. 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. 8. 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. 9. 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. 10. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41 OF or below. 11. Extra wall protection is required on walls behind all 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. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 3020 Rucker Avenue, Suite 104 0 Everett, WA 98201-3900 ■ tel: 425.339.5250 E fax: 425.339.5254