5905 EVERGREEN WAY WIENERSCHNITZEL 2018-01-01 MF Import

o D _ JAN 2 6 2015 �y SNOHOMISH PUBLIC WORKS HEALTH DISTRICT W W W.SNOHD.ORG Environmental Heaitn Division January 21, 20'S Domenic Baker 'E 471 B 58`"Ave S T�kwila,WA 98168 Subject: Proposed Remodel Wienerschnitzel, 5905 Evergreen Way, Everett Dear Mr. Baker: Your pians have been reviewed with the Rules and Requlations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions,the pians are approved. 1. The conditiona! approval of the plans for Wienerschnitzel was basad upon the plans and HACCP submitted December 6, 2014 and the menu submitted December 10, 2014.Any changes to these items wil! void this approval. 7. Three-compartment sinks must be NSF or equivalent listed with integral drainboards at both ends. The basins of the !hree-compaRment sink must be large enough to fit the Iargest item needin� to be wash?d. 3. An indirect wasie drai� (an air gap) is required for the food preparation sink, three-compartment sink, ice mach!ne, pop disp�nser, steam table, walk-in refrigeration, and any equipment in which food is placed. Ple2se note that a direct drain to a grease trap is not considered an indirect drain even if the grease trap is indirectly drained. 4. A reduced pressure back(low orevention device is required at the end of the copper water pipe s2rving the pop dispensing system prior to the carhonation device. No copper or bress pipe/fittings or other poten;iatly corrodible material �s allowed after the reduced pressure bzck(low prevention device. 6. Food prepara!ion sinks must be NSF or equivalent listed with at least one integrzi drainboard. 6. Only one food preparation sink is indicated on thz floor plan. Because of this, only vegetable preparation will be altowed at this sink. No rinsing or thawing under running wal2r nf raw meat, poultry, andlor seafood will be allowed withoul the installation of an additional and separate food preparation sink. If installed, the location of any addition�l Food preparation sink must be approved prior to instaliation. The sink must be NSF listed or equivalent and hsve at least on integral drainboard. 7. A horizontal separation of at least 16 ;nche< or a verticai partitien 16 inches in height is required between the handwash sink and the grill, benveen the handwash sink and the three compartrr.e�t sink, and between the three comparlrr,��nt sink and the food preparation sink. 3. When splashgua�d:�(partitions and/or walls) are provided on bbth sides of a handwash sink the distance between the spla: hguards must be at least 18 inches apart(shoulder width) to allow proper aceess to the handwash sink. 9. Water heaters m�st 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 fer ihe facility must not be used, at any plurribin,� fix;�re, tor a minimum oF 6 hours prior lc the preoperational inspection. This is required so that proper testir�g of the 15-second time requirement for hot water availability car� be completed. 1 t. All food s�rvice equipment, both new and used, must be listed by the Nationai Sanifalion Foundation (NSF) or equivaient for its intended use. Used a�d new refrigeration must be capable of holding food ai temperalure of 41°F or below. 17.. Used equipment is subject to onsite iispection to determine acceptability for usP in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and ;n good repair Used refrigeratiun must be capable of holding at a temperature of 41°F or below. 3020 Ruci:er Avenue�, Suite 10; � Ever�tt, WA 90201-3400 l� te!: 425.339.5250 � fox: 425.339.5254 I � i�z