11031 19TH AVE SE 2018-02-27 - Laserfiche WebLink

Roc*, -00 c 'AT SNOHOMISH HEALTH DISTRICT WWW SNOHD.ORG Environmental Health Division June 23, 2016 t'�'r ,itrultrr, Ed Sharp + Tricon Commercial Construction ? 206 JuuU 385 Old Corvallis Rd Hamilton, MT 59840 IR Subject: Proposed Remodel Safeway#503, 11031 19th Ave SE, Everett, WA Dear Mr. Sharp: 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 conditional approval of the plans for the Safeway#503 produce area was based upon the plans submitted May 26, 2016. Any changes to those plans will void this approval. 2. Three-compartment sinks must be NSF or equivalent listed with rounded corners and integral drainboards at both ends. The basins of the three-compartment sink must be large enough to fit the largest item needing to be washed. 3. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, 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. 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 between the handwash sink and the three compartment sink and between the three compartment sink and the food preparation sink. 6. 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. 7. 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. 8. 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. 9. 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. 10. Extra wall protection is required on walls behind all sinks and food preparation counters and tables. Sinks in corners must also have wall protection on the side walls. A 16-inch high backsplash of plastic laminate, fiberglass-reinforced plastic or equal is acceptable. 11. Floors must be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and sealed so as to provide a smooth and cleanable surface. 3020 Rucker Avenue ■ F. _-: = w,L. 08201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254