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' � SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> HEALTH 3020 RuckerAvenue, Suite 104 <br /> DISTRICT Everett, WA 9P201-3900 <br /> 425.339.5250 FAX:425.339.5254 <br /> Deaf/Hard of Hearing: 425.339.5252 (TTY) <br /> Hea/thy Lilesty/es, Healthy Communitles <br /> June 25. ?004 <br /> ��- �' �C�[����I�' � <br /> Nick Webster �� � � � �� <br /> 1801 Hewitt Ave. #103 .1laN ;� 1) ?[1(1� <br /> Everett, WA 9R201 <br /> _ci,rM �i: �_ut:�t�q.�. .. <br /> Subject: Proposed, Bistro Vino. I801 Hewitt Ave., Everett Enljilii c(IMh����g��-tii,,;.i�p. <br /> Dear Mr. Webster: <br /> Your plans have been reviewed with the Rules and Reeulations of the State Board of Health, and with <br /> the policies of the Snohomish Healt!i District. With the addition of the following, the plans are <br /> approved. <br /> l. An indirect waste is required for the food preparation sink, mechanical dishwasher, three- <br /> compattment sink, ice machine, espresso machine, and any equipment in which food is placed. <br /> 2. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and <br /> at the sanie time provide hot water to all handwash sinks. <br /> 3. Hot water must be available to all handwash sinks within 15 seconds. <br /> �1. All food service equipment must be listed by tlie National Sanitation Foundation (NSF) for its <br /> intended use. Used equipment is subject to on site inspection to determine acceptability for use in the <br /> proposed food service establisliment. Used equipment must be clean, in proper operating condition, <br /> and in goud repair. <br /> �. :xtra �vall protection is required on walls behind sinks and food preparation tables. A 16-inch high <br /> backsplash of plastic laminate, fiberglass-reinfurced plastic or equal is acceptable. Floor to ceiling <br /> protection is required on �vall behind dishwashers. Wall protection behind mop sinks must cover the <br /> entire splash zone. Plastic coated hazdboard is not acceptable. <br /> 6. The floor must be surfaced with a durable, nonabsorbent, easily cleanable material. <br /> 7. The ceiling above d�e food preparation areas must be nonabsorbent, non-perforated, smooth, and <br /> easih� cleanable. <br /> 8. All light fixtures in food preparation and storage areas must be provided �vith covers or shatterproof <br /> bulUs. Hot hold unit heat lamps nmst also be shatter proof. <br /> 9. Plumbing mus[ meet state and local codes. <br /> 10. The ventilation system shall be installed and uperated to meet applicable building, mechanical, and <br /> tire codcs. <br /> 1 I. Notc: This facility hus u limited amount of refrigeratiun equipment. No advanced prepnrrtion <br /> of foods thut rcquirc cooling will be allowed unless a walk-in refrigerator is installed or other <br /> Hcalth District approved cooling method is in place. <br /> :1 prcoperatianul inspcction is rcyuired prior operating permit issuance and upproval to open for <br /> business. At the time of inspection the construction of the food service establishment must be complete <br /> and all equipment must be in place. tucomplete constniction mav result in a 51�45.00 reinspection fee. <br /> Contact the Food Program office a minimum uf one week in advance to schedule an appoinheent. <br /> This will ensure compliance with the Rules and Re¢ulations of the State Board of Health for Food <br /> Scr��icc Sanitation. <br /> �� <br />