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tr- SNOHOMISH DEC 272017 <br /> HEALTH DISTRICT PUBLIC WORKS <br /> WWW.SNOHD.ORG Environmental Health Division <br /> December 22, 2017 <br /> Rachid Ayouni <br /> 1603-A 94th Drive SE <br /> Lake Stevens, WA 98258 <br /> Subject: Proposed Eight Ball Café, 2727 Colby Avenue, Everett <br /> Dear Mr. Ayouni : <br /> Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and with <br /> the policies of the Snohomish Health District. With the addition of the following conditions, the plans <br /> are approved. <br /> 1. The conditional approval of the plans for.Eight Ball Cafe was based upon the plans, menu <br /> and HACCP submitted November 16, 2017. Any changes to these items will void this <br /> approval. <br /> 2. The Health District operating permit application process must be completed prior to opening for <br /> business. This facility will be classified as a high risk food establishment with 51-150 seats. <br /> 3. Three-compartment sinks must be NSF or equivalent listed with rounded corners and integral <br /> drainboards at both ends. The basins of the three-compartment sink must be large enough to fit the <br /> largest item needing to be washed. <br /> 4. An indirect waste drain (an air gap) is required for the food preparation sinks, sanitizer basin of the <br /> three-compartment sink, mechanical dishwashers, ice bin, ice machine, pop dispenser, espresso <br /> machine, beer towers drain pan, walk-in refrigeration, and any equipment in which food is placed. <br /> Please note that a direct drain to a grease trap is not considered an indirect drain even if the grease <br /> trap is indirectly drained. <br /> 5. A reduced pressure backflow prevention device is required at the end of the copper water pipe <br /> serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings <br /> or other potentially corrodible material is allowed after the reduced pressure backflow prevention <br /> device. <br /> 6. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard. <br /> 7. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches <br /> above the sink basin, is required between the raw meat/poultry/seafood preparation sink and ready <br /> to eat food preparation and storage areas. <br /> 8. A horizontal separation of at least 16 inches or a pony wall from the floor to at least 16 inches <br /> above the sink basin is required between the two food preparation sinks. Use of splash guards in <br /> this situation is not allowed. The only acceptable option to the pony wall, other than the 16 inch <br /> horizontal separation, is the use of a partition of at least 1 % inch in thickness (similar to the <br /> partitions in restroom stalls) from the floor to at least 16 inches above the sink basin of a material <br /> that is waterproof. <br /> 9. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br /> between the handwash sink and all food preparation areas. <br /> 10.A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br /> between the handwash sink and the vegetable preparation sink. <br /> 11.A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br /> between the handwash sink and the pizza prep station. <br /> 12. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br /> between the handwash sink and the clean return of the dish machine. <br /> 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254(({;`, .� <br />