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• � <br /> � � s���a���� <br /> HEALTH QISTRICT <br /> WWW.SNOHD.ORG Environmental Health Division <br /> July 13, 2016 �... ; -� <br /> ���'E,�`t1`v�; ��__� <br /> Kathy Tran �D <br /> 66U0 72nd Dr IVE �! �U� 19 2016 <br /> Marysville, WA 98270 0� <br /> r�TY OF EVERETT <br /> Subject: Proposed, Evergreen Bar, 9602 Ever�reen V�lay, E�erett ��,,i.�..��t �9�,6;�ic�s <br /> Dear Ms. Tran: <br /> Yaur plans have been reviewed �vith the Ru(es and Rec�ulations of the State Board of Nealth, ar�d with <br /> the policies of the Snchomis" Health District. VVi2h �he a��lilGi i oT�he fallowing conditions, �he �Ea�s <br /> �re a�proded. <br /> 1. i he condi#ional appraval of fhe pians for Evergreen aar vvas based u�on the plar�s, enenu, <br /> a�d HACCP su►arni�i�d 6l'f5/20'fe. Any chas�ges to the pias�s, ra��c��, ar�d HACCP sr��a��t��� <br /> 6/15/2�16 ,nr�t�out �r�a��raval �ram t;�� Heaf�h Dist�ict rivif! �r�oid tt�is ag��rov�9� <br /> 2. The Health District operating permit application process must be compieted prior to opening for <br /> business. i his fa�i@i#y wi!! �e �9ass�fied as a hagl� ris4c f�od es#at�lisha�en�rn�9th 5'�-'SSd� s�ats. <br /> � ;4n in�ira�T �nra�Ta rirain iar; air na�il ic r�r-ti tir�n ,r"nr znP ;nnri nranarajinn cinkc caniti�cr h�cin nf tha <br /> �..., y,.. � .�..... � r, �...... <br /> ii?r?A-��Oi i`l�al"�',ril2Clt SICI�i, rl@Chanic+al dishwas�?ers, ice ;�achir�e, �oda �IS�2"iSci, ��cai i i �?u�c !�Ja��- <br /> in rPfrICIPr�tl(1f1 an� an;i AC{UI�IYIPI�I II� V�.��ICh fOO� Or fOod contact e�uipment i� �lac�d. <br /> 4. A reduced pressure backflow preventior� aevice is required at the end of tf�e copp�r water �ipe <br /> s�rving the pop dispensing system prior to the carbonaiion device. �Jo cooder or brass pi�e/fi�tinas <br /> nr nthcr nnian'riallv rprrnrlihlc mar�ria� ic al�ntni�ri aftor th� rarl�i�or� nracci iro ha�kfln�ni nra��Antinn <br /> device. � <br /> �, �,. ��r�rii����i�i ��i��i�a7i�,ri �i aT i���i in inr�`�P� pr a �,nnv waii rrnm in� Tinnr�n ;,i iaa.gi ih inr_.i�F� <br /> d�:,ove �i�e sir�k uasir�, is required between ii ie raw meaA�pauitryisea�food prepararion sink and ready <br /> to 2QI f0od pr2paration and storage areas. <br /> r, A, hnri�nntal ca�aratipn nf at laact 1F in�hAc nr � �iar�ir.�l �arfitipn 1� inrhag in hai�ht ig raniiira� <br /> bet�een the handvvash sink and alf food preparation areas. <br /> 7. Three-compartment sinks must have rounded corners and integral drainboards at both ends. The <br /> drainboards of the fhree compartment sink must be sloped to the basins. The basins or'the three- <br /> compartment sink must be large enough to fit the largest item needing to be washed. <br /> �. �r8��a:.,i�lgl,'df�S �equip��ent, NBftiii0ilS aiiui'vi'vUaiiSj aic �iu'dlt�cG' uil "UOu� �Iu2S Ui a iia��dwas'r� sink <br /> t;�� ��istance be.��veF� the spiashguards mus� �e a� leasi 18 inci�es apaiZ (shouide�width) to allow <br /> proper access to the hand�ash sink. <br /> 9. til�iater heaters must be oT s!�nicieni size to cempleiely fill t�r�e compartments or"the 3-compartment <br /> sink with hot water and still be capable of providing at least 100°F water at the handwash sinks. <br /> 1 G. Hoi i�vatei musi be available to all nandwasn sinks within 15 seconds. The hot waier r'or the faciliiy <br /> musi not be used, at any plumbing Tixture, ror a minimum of 6 hours prior to the preoperational <br /> inspection. This is required so that proper testing of the 15-second time requirement for hot water <br /> ayajl�hil�l.,l Car r2 COfil���t�r'. <br /> 11. All food servic� equipment, both new and used, must be listed by the National Sanitarion <br /> Foundation (NSF) or equivalent for its intended use. Used and new reirigeration must be capable of <br /> holding food at temperature of 41°F or below. <br /> 3020 Rucker Avenue, Suite 104 � Everett, WA 98201-3900 ■ tel: 425.339.5250 � fax: 425.339.5254 <br /> � <br />