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�f � SNOHOMISH <br />HEALTH <br />DISTRICT <br />M��y i, 3007 <br />Prancisco Vargas <br />� w ,, � <br />ENVIRONMENTAL HEALTH DIVISION � \ <br />3D20 Rucker Avenue, Suite 104 <br />Everett, WA 9B201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hard of Hearing: 425.339.5252 (TTY) <br />���;;i������D <br />MAY 0 7 2007 <br />3517 _13 I lacc S ..................................... <br />13olhcll, WA 98021 CITY OF EVERL-TT <br />_ �:n�inr.erin�_/puhlir ,�r:�ir.��; <br />Subjcet: Proposce�, P�istcicri.� �9onarca 13al:cry, 73]S �vergreen Way Suite ]02, Everetl <br />Dcar Mr. Vargas: <br />Your pla»s ha�ro bccn rcvic���cd ���ith <br />Uie policics of thc Snohomish Hcalth <br />arc approved. <br />l. The }Icalth District operating perniil application proccss musl bc completed prior to opening for <br />business. Your Iood scrvicc establishment will bc a bal:ery, lo�r risl:. <br />thc Rules and 2cculnti���ns of thc Statc I3oard of I-Ic:ilth, and ���ith <br />DisU�ict. With thc addition of thc following conditions, the plans <br />3. Three-compai�tmcnt sinks must be NrUio�ta! Snnilatio�t Fnundntion (NSF) or equivalcnt listed ancl be <br />Geestanding with integral drainboards at Uoth ends. <br />;. An indircct �vaste drain is rcquircd for the three-canpartment sinh, mid any equipment in which food <br />is placed. <br />4. A horizontal scparatio�i oC at least 16 inches or a vertical pactition 1G inches in hei�ht is required <br />Uetwcen thc food prepm�ation sinl: and all other sinl:s and or sources of cmuamination. <br />>. 4Vater heatcrs must be of sufficient sire to pro��ide hot �+�ater to disi�washer and/or scullery sinks and <br />at Uie samc time providc hot water to iIII I1:lI7CIR'85�1 SIIII<5. <br />G. llot water must be available to all hand�aash sinks within l� seconds. The ho[ walcr for the facility <br />must nol be used, at any plumbing fi�ture, for a minimum of G hours prior to the preoperational <br />inspection. This is required so that proper testing of the I�-second time rec�uircment for hot water <br />a��uilability can be complcted. <br />7. All food servicc equipmcnt, both new and used, must Uc listcd Uy Uie Nwio��u! Srmitrnion <br />Ibundation (NSP) or cquivalent for its intcndcd usc. Used and new refri��eration nuist b; capablc of <br />holding polcntinlly hazardous food at �11 °P or belo���. <br />S. 1Jsed equipment is subjecl to on silc inspection to dctennine aceeptability for use in the proposcd <br />food service estahlishmcnt. Uscd ec�uipment must be dean, in proper operating condition, and in <br />��ood repair. Used refrigeration nnist be capable of holding potendally hazardous foods at a <br />tcmperaturc of 41 °F or Uclow. <br />9. "1'his facility has a limitcd amount of refrigeralion equipment. Thc menu is limitcd to brcads and <br />cal:cs. Additions to thc menu will requirc a plan rc��icw and may require additional reGigcration <br />cyuipmcnl and food prep sinks. <br />10. Lxlra ���all protcction is rcquircd on walls bchind all sinl:s, induding restroom hand�vash sinks, and <br />roo�i i����naration counters and lables. A 1C-inch hi��h b�cksplash of plastic ]aminate, fiberglass- <br />rcinforccd plastic or equal is acceptable. A backsplash higher than 16 inches is required on tlie ���all <br />bchind countcr top equipment taller than ] 6 inches. Wall protcction behind mop sinl:s must cover the <br />cntire splash ronc. Ylustic coated hardboard is not acccptable. <br />1 1. "l�hc (loor must hc surfaccd with a durable, nonabsorbcnt, easily deanaUle material. <br />��zi <br />