3025 LOMBARD AVE 2017-08-02 - Laserfiche WebLink

; ENVIR�IVMEIVTAL FiEALTFi DIVlSI�N _ �� SNaB-i�li�ISF! 3020 Rucker Avenue, Suite 104 � �IEA�'�H Everett, WA 98201-3900 DESTRICT 425.339.5250 FAX: 425.339.5254 Deaf/Hard of Hearing: 425.339.5252 (TTY) April 20, 2010 j �c�� v�'-� Ruben Sanchez Project Coordinator City of�Cverett Facilities Management 3101 Cedar �verett, WA 98201 Subjecr. Proposed remodel of Carl Gibson Senior Centcr of�verett, 3025 Lombard, Everett Dear Mr. Sanehez: Your- plans have been reviewed with the Rules and Re�ulations 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. An indirect waste drain is required for the food preparation sinlc, three-compartment sink, mechanical dishwasher, ice machine, steam table, walk-in refrigeration, and any equipinent in which food or food contact equipment is placed. 2. A horizontal separation of at least 16 inches or a vertical partition l6 inches in hei��hi is required between the handwash sii�lcs and all food preparation areas. 3. Water heaters must be of sufficient size to provide hot water to dishwasher and/or sculler}� sinks and at the same time provide hot water to all handwash sinks. 4, Hot water must be available to all handwash sinlcs 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 i•ec�uired so that proper testinb of the 15-second time requirement for hot water availability can be completed. 5. All food service equi�ment, both new and used, must be listed by the Nationcrl Sanilatio�� Fozn�dation (NSF) or equivalent for its intended use. Used and new i•efrigeration must be capable of holding potentially hazardous food at 41°F or below. 6. Proper and adequate sneeze protection must be provided at the front hot hold and service area. The sneeze guard must comply with NSF or equivalent standards. The sneeze protection must intercept the direct lirle between the customer's mouth and the food preparation area. On average the vertical distance from the customer's mouth to the floor is 4 feet six inches to 5 feet. Additional details ai-e included on the enclosed information sheet. Any aliernative sneeze protection methods must be approved prior to the preoperational inspection. 7. �xtra wall protection is requii•ed on walls behind all sinlcs, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high bacl<splash of plastic laminate, fiber�lass- reinforced plastic or equal is acceptable. A bacl<splash higher than 16 inehes is required on the wall behind counter top ec�uipment taller than 16 incl�es. Floor to ceiling protcction is required on the ��all belzind dishwashers. Wall protection behind mop siulcs �nust cover the entire splasll zone. Plasiic coated hardboard is not acceptable. 8. All floors in the 1<itchen; food �reparation, food service, food storage, and dishwashin�, areas musi be stu�faced witl� a durable, nonabsorbent, easily cle�ulable nlaterial. E�pansion joiilts, seams, saw cutis 1,i � f