607 SE EVERETT MALL WAY MIDNIGHT COOKIE CO 2018-05-16

�� 1 � 1 ' �y� 1,��/'�� � SNOHOMISH ��" � � e�18 HEALTH DISTRICT =�'C-.�B�,IC ��RI{S WWW.SNOHD.ORG Environmental Health Division February 27, 2018 Adam Furukawa 1058 N 39th Street Seattle, WA 98103 Subject: Proposed Midnight Cookie Co. (plan revision), 607 SE Everett Mall Way#8, Everett Dear Mr. Furukawa : Your plans have been reviewed with the Rules and Requlations of the State Board of Heaith, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are a�pproved. 1. The conditional approval of the plans for Midnight Cookie Co. was based upon the plans submitted February 22, 2018 and the menu submitted January 11, 2018. Any changes to these items will void this approval. 2. It is understood that the scope of work for this project is the installation of a new three compartment sink and dishwasher. 3. The Health District operating permit application process must be completed prior to opening for business. This facility will be classified as a low risk food establishment with 0-12 seats. 4. 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. 5. An indirect waste drain (an air gap) is required for the sanitizer basin of the three-compartment sink, mechanical dishwasher, walk-in refrigeration, and any equipment ir. 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. 6. 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. 7. 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. 8. 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. 9. 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. 10. 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. 11. 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. 12. 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. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254 / I�----�