9506 7TH AVE SE 2018-02-23 - Laserfiche WebLink

� � � S�OHC�l�'��5� HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division October 13, 2016 Abraham Lee Solomon Christian School 8021 230th St SW Edmonds, WA 98026 Subject: Proposed, Solomon Iniernational School, 9506 7th Ave SE, Evereti uear ivir. Lee: Your plans have been reviewed with the Rules and Reaulations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions, the piaros arz a�g�r�ved. 1. Tne c�r�aa��os�al a�p�~oya� �z i�� iac�s i�r So�or�or� i��s�:oa��or�al Scnooi vvas s�asp� �pos� i�p p�iaioS Si3uifiii:v�u vCivuci �i� ��iv� cs�ie'j, iiic ii�ci�i3 ai�E�, i�ir�i^.vi� �S.1e��i��i2G� .�� '`�^'c.�'3�i �� .��v. W�`.n� � � y w y �,. ��. :�,..,.... •��, � � ,. ��_.. S r_,..... �w,. �.,....��!- �;st��vt�v�6! v�� th;� a�,�ro�das. i-�i� C�iaoi cS �u �. �cS� ��,��a iivo� a�U� o:;cl ��uva �ivi�i ��c � �ca�z � 2. i he Health District operating permit application process must be completed prior to opening for business. i��s �a�9afi#y wsa! b� �9as��fipd Gs a s�,�aoo0 �i�c�e�. 3. The proposed kitchen has limited prep space. If a Snohomish Health District regulatory authority obsen�es a public health risk. due to the limited prep space, such as cross-contamination, then additional prep space may be required. Alternatively, the menu and/or food processes may be limited. 4. An indirect waste drain (an air gap) is required for ihe food preparation sinks, sanitizer basin of the three-compartment sink, and any equipment in which food or food contact equipment is placed. 5. A horizontal separ�tion or at least 16 inches, or a 1 inch thick barrier, from the floor to at feast 16 inches above the sink basin, is required between the raw meat/pou�iry/seafood prepara�ion sink and ready to eat food preparation and storage areas. 6. A horizontal separation oi at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and all food preparation areas. 7. If splashguards (equipment, partitions and/or v�alls) 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 ihe handwash sink. 8. Three-compartment sinks must hav� rounded corners and integral drainboards at both ends. The drainboards of the ihr�e compar+ment sink must be clnrn,a�l tp tha �asins. The basins of the three- compartment sink must be large enough to fit the largest item needing to be washed. 9. Water heaters must be of suf�icient 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 �e used, at any plum�ing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testinq of the 15-second time requirement for hot water availability can be completed. I i. ilii iUUU 58fvIC@ �c�Ui�7�Y1@�`7[, 061f7 f12vV �fld uS@c�, frlu5� C�� iiSiBG Uy iil� Pvdiiuiidi �di7iidii0i� �uuiivaiiui� or equivalent for its intended use. Used and ne�ni refrigeration must be capable of holding food at temperature of 41°F or below. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ 'rel: 425.339.5250 ■ fax: 425.339.5254 %: /