2900 GRAND AVE CHOUX CHOUX BAKERY 2018-09-11

( SNOHOMSH HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division September 18, 2015 Rachel Schreffler 2609 Mukilteo Blvd Everett, WA 98203 Subject: Proposed Choux Choux Bakery LLC, 2900 Grand Ave, Everett Dear Ms. Schreffler: 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 Choux Choux Bakery LLC was based upon the revised plans and menu submitted August 4, 2015, and HACCP submitted May 8, 2015. 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 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 sink, three-compartment sink, ice machine, espresso machine 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. Food preparation sinks must be NSF or equivalent listed with at least one integral drainboard. 6. Only one food preparation sink is indicated on the floor plan. Because of this only vegetable preparation will be allowed at this sink. No rinsing or thawing under running water of raw meat, poultry, and/or 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. The sink must be NSF listed or equivalent and have at least one integral drainboard. 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. 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. 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 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. 11. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of 41°F or below. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254 /