2831 W MARINE VIEW DR JUBIES BBQ 2019-11-27

� SNOHOIVIISN HEALTH DISTRiCT W�NW.SNOHD.ORG Environmental Heaith Division ,�� , �= ,�..,, , _��-.,,. I_�- ��i�:_��.� �,.�� April 17, 2017 `�'' ��R � 2ot7 U �b='� r �r d-, � ;� -r , .-� Hunan Lindsay - - � '�� ?' '�_- �'°: 19515 55'h Ave NE Lake Forest Park, WA 98155 Subject: Proposed Jubie's BBQ & Caribbean Delight, 2831 W Marir�e View Dr, Everett Dear Mr. Lindsay: Your plans have been reviewed with the Rules and Requlations 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 approvetl. 1. The conditional approyal of the plans for Jubie's BBQ � Caribbean Delight was based upon the pians, menu and HACCP submitted March 8, 2017. Any changes to these items will void this approval. 2. The Health District operating permit application process must be completed prior to opening for business. This facility will be classified as a high risk food establishment with 13-50 seats. 3. 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. 4. An indirect waste drain (an air gap) is required for the food preparation sinks, 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. 5. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard. 6. 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 ready to eat food preparation and storage areas. 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%4 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. 7. 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. 8. Vvnen 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 oe used, at any pfumbing fixture, Tor 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 or equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperatur2 of 41°F or below. 12. Used equipment is subject to onsite IrISrACtIOI� tO �QtA��InA acceptabili±y for use ir :he prepos�d food servic� 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