6919 EVERGREEN WAY BIG BAMS BBQ 2018-01-02 MF Import

SNOHOIOISH HEALTH \tr DISTRICT December 17, 2007 Gabriel and Kathryn Valencia P O Box 2599 Everett, WA 98213 ENVIRONMENTAL HEALTH DIVISION 3020 Rucker Avenue, Suite 104 Everett, WA 9B201-3900 425.339.5250 FAX:425.339.5254 Deaf/Hard of Hearing: 425.339.5252 (TTY) Subject: Proposed, Big Easy BBQ, 6919 Evergreen Way, Everett Dear Mr, and Ms. Valencia: Your plans have been received; however the plans cannot be approved as submitted. The following information is needed prior to further plan review. l . Submit a copy of proposed menu. 2. A description of the food preparation process (HACCP) for the three anticipated most popular food items from your menu must be submitted. Examples for the HACCP are enclosed. Any proposed advanced preparation of foods requiring cooling and or any cooling of leftover foods must be included as HACCP menu items. An example HACCP is included in the enclosed Plan Review information packet. 3. Submit a complete and accurate list of all food the food service equipment, including sinks and counter top equipment, noting manufacturer and model numbers. 4. No handwash sink is indicated on the floor plan in the dishwashing area. A handwash sink is required in this area. The location of the handwash sink must be shown on the floor plan. 5. Only one food preparation sink is indicated on the floor plan. A food preparation sink is needed for vegetable preparation. Food preparation that includes washing or thawing under running water of raw meat, poultry and/or seafood requires the installation of a separate food Vrtio an sink for raw meat, poultry and or seafood preparation. If vegetable preparation w meat, poultry and/or seafood preparation will be done, then an additional and separate food preparation sink must be installed. The location of the additional food preparation sink must be shown on the floor plan. 6. Three server stations are shown on the floor plan, two on the main floor and one on the second floor. What equipment will be at the server stations? 7. No ventilation flood is indicated on the floor plan for the cooking equipment in the kitchen. A ventilation ]rood is required. The location of the ventilation hood must be shown on the floor plan. The manufacturer name and specifications for the ventilation hood must be submitted. 8. No barriers are shown on the floor plan to prevent public access to the outside BBQ smoker. What method will be used to prevent public access to this area? 9. Submit a finish schedule (final surfaces) for floors, walls, ceilings, counters and cabinets. 10. Submit the plumbing details or schedule. 11. Submit a revised floor plan, drawn to scale, showing location of all equipment, plumbing fixtures and the like that includes the required additional sinks and information. The scale of the drawing should be 1/4 inch equals 1 foot. 12. Please refer to the enclosed Plan Review information packet for additional information and sample floor plan drawing.