10730 19TH AVE SE PLAYERS BAR AND GRILL 2017-09-25

SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division August 2, 2016 Edward Stevens 5732 140th PI SE Everett, WA 98208 Subject: Proposed remodel Players Bar& Grill, 10730 19th Ave SE#F & G, Everett Dear Mr. Stevens: 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 cor:ditional approval of the plans for Player's Bar at Grill was based upon the plans submitted July 19, 2016, the menu submitted April 26, 2016, and HACCP submitted April 20, 2016. Any changes to these items will void this approval. 2. This facility will be classified as a high risk food establishment with 13-50 seats. An additional permit fee ($90.50 pro-rated amount) for the classification change from a medium risk food establishment to a high risk food establishment will be charged. 3. Three-compartment sinks must be NSF or equivalent listed with rounded corners and integral drainboards at both ends. The drainboards of the three compartment sink must be sloped to the basins. The basins of the three-compartment sink must be large enough to fit the largest item needing to be washed. 4. An indirect waste drain (an air gap) is required for the food preparation sinks, three-compartment sink, ice machine, bar gun holster, bar ice well, walk-in refrigeration, 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. 5. A reduced pressure backflow prevention device is required at the end of the copper water pipe serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 6. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard. 7. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the raw meat/poultry/seafood preparation sink and the ready to eat/vegetable preparation sink, and between the raw meat/poultry/seafood preparation sink and the three compartment sink (on both sides of the raw meat/poultry/seafood preparation sink). The only acceptable option to the pony wall, other than the 16 inch horizontal separation, is the use of a partition of at least 1 Y< inch in thickness (similar to the partitions in restroom stalls) from the floor to at least 16 inches above the sink basin of a material that is waterproof. If this option is used, an accurate description of the material to be used and method used for installing and securing the this partition must be submitted. 8. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and the ready to eat/vegetable preparation sink and between the bar handwash sink and the , dump sink. 9. 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. 10. 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. 11. 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 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254 1