11120 EVERGREEN WAY TETOS TAQUERIA AND MARKET 2020-02-05

( ' SNOHOMISH JUL - 6 2017 _I .0 HEALTH DISTRICT CITY OF EVERETT +� WWW.SNOHD.ORG E nvirgiA@a0t4tAlfi mesion m June 22, 2017 M� r - n v, Vv if Andy Teh 1009 9th Ave South Edmonds, WA 98020 Subject: Proposed Teto's Taqueria, 11120 Evergreen Way#D, Everett Dear Mr. Teh: 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 Teto's Taqueria was based upon the plans submitted June 27, 2017 and the menu and HACCP submitted May 1, 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 low risk grocery, a low risk meat/fish, and a high risk restaurant with 0-12 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, the sanitizer basin of the three-compartment sinks, ice machine, walk-in refrigerator, walk-in freezer, 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. 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. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required to the left of the taqueria handwash sink. 9. 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. 10. 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. 11. 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. • 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254