607 SE EVERETT MALL WAY COMMON GROUND KITCHEN 2017-08-21

SMOHOMISw NOV 1 , 2015 �J HEALTH DISTPIF WWW.SNOHD.ORG Pnvironmental Health Division November 12, 2015 Joy Max 4808 Glenwood Ave ' Everett, WA 98203 Subject: Proposed Remodel (phase II) Common Ground Kitchen, 607 SE Everett Mall Way#C, Everett Dear Ms. Max: Your pians 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 phase ii of the Common Ground Kitchen remodel was based upon the plans submitted October 12, 2015.Any changes to these plans will void this approval. 2. An indirect waste drain (an air gap) is required for the food preparation sinks, ice 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. 3. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard. 4. 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. 5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required in the prep room between the handwash sink and the food preparation 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'F 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'F or below. 11. No manufacturer name or model number was submitted for food preparation sinks (items #23 and #24). No model number was submitted for the one door arctic air refrigerator(item #38). Prior to the request for the preoperational inspection a manufacturer name and model number for the food preparation sinks and the one door arctic air refrigerator must be submitted. Manufacturer names and model numbers for all equipment must be found to be certified by NSF or equivalent. If verification of NSF or equivalent certification for any piece of equipment cannot be given by the time of the request for a preoperational inspection, that item may not be approved for use in the proposed food establishment. 3020 Rucker Avenue, Suite 104 s Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254 3