4817 EVERGREEN WAY JERSEY MIKES SUBS 2018-01-01 MF Import

r ' � � � SNOHOMISH HEALTH DISTRICT WVJW.SNOHD.ORG Environmental Health Division December 19, 2014 Frank Karreman 231 Gowen Place NW Bainbridge Island WA 98110 Subject: Proposed Jersey Mike's Subs, 4817 Evergreen Way, Everett Dear t�lr. Karreman: Your plans have been reviewed with the Rules and Requiations of the State Board of Health, and with the policies of the Snohomish Health District. Wi;h the addition of th= following conditions, the plans are approved. 1. The conditional approval of the plans for Jersey Mike's Subs was based upon the plans submitted November 19, 2014, the menu submitted November 20, 2014, and HACCP submitted December 11, 2014. Any changes to the pians submitted November 19, 2014, the menu submitted Novem6er 20, 2014 and HACCP submitted December 11, 2014 wiil 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 wilh 51-150 seats. 3. Three-compartment sinks must be NSF or equivalent Iisted v✓ith integral drainboards at both ends. The basins of the ihree-compartment sink must be large enough to fit the largest item needing to be �vashed. 4. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, ice machine, pop dispenser, walk-in refrigeration, and any equipment in which food is placed. Please note that a direct drain to a grease trap is ne:considered an indirect drain even if the grease trap is indirectly drained. 5. A reduced pres��e backFlow prevention device is required at the end of the copper water pipe serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 6. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard. 7. Only one food preparation sink is indicated on the floor plan. Because of this only vegetable preparation will be allowed at this sink. No rinsiny or thawing under running waler of raw meat, poultry, andlor seafood will be allowed without the installation of an additional and separate food preparation sink. If installed, the location of any additional food preparation sink must be approved prior to installation. Tf•�e sink must be NSF listed or equivalent and have at least on integral drainboard. 8. A horizontal separation oF at least 16 inches or a vertical partition 16 inches in height is required behveen the handwash sink and ali food preparation areas. 9. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the workroom handwash sink, item #13, and the stainless steel work table, item #30A. 10. When splashguards (partitions and/or walis) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart (shoulder width) to aliow proper access to ihe handwash sink. 11. Water heaters must be of su�cient size to provide hot wa?er to dishwasher andlor scullery sinks and at the same time provide hot water to afl handwash sinks. ��1 U�� /� 3020 Rucker Ave��ue, Suite 104 � Evereft, wA 98201-3900 � tel: 425.339.5250 � fox: 425.339.5254