2730 W MARINE VIEW DR 2017-06-21

SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division March 28, 2016 Karen Larsen James Weisweaver 7809 29" PI NE Marysville, WA 98270 Subject: Proposed, At Large Brewing & Taproom, 2730 W Marine View Dr, Everett Dear Ms. Larson and Mr. Weisweaver: 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 At Large Brewing & Taproom was based upon the plans, menu, and HACCP submitted February 29, 2016. Any changes to these items without preapproval from the Health District 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 seats. 3. Your menu includes make-to-order menu items, but does not include a food preparation refrigerator. Prior to scheduling the pre-operational inspection, submit one of the following: a. A revised floor plan showing the location of a food preparation refrigerator. b. A revised menu which does not include make-to-order foods. 4. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 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 food at temperature of 41 OF or below. 6. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, mechanical dishwasher, beer tap trough, walk-in refrigeration, and any equipment in which food or food contact equipment is placed. 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. 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, be indirectly drained, and have at least one integral drainboard. 9. 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. 10. 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: 425.339.5254