607 SE EVERETT MALL WAY A AND A CAFE 2019-03-22

ir,- SNOHOMISH HEALTH DISTRICT WWW;SNOHD.ORG Environmental Health Division December 10, 2015t_\ ©E_vED Maria Lourdes Nunez 210 98th PI SE#C DEC 1 4 2015 Everett, WA 98208 J Proposed, tWIy &"J, TY Subject: A &A Café &Tamaleria LLC, 607 SE Everett a 1 f i t Dear Ms. Nunez: 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 A&A Café &Tamaleria LLC was based upon the plans, menu, and HACCP submitted November 29, 2015. Any changes to these items without preapproval from the Health District 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 13-50 seats. 3. An indirect waste.drain (an air gap) is required for the food preparation sink, three-compartment sink, ice machine, walk-in refrigeration, and;any equipment in which food or food contact equipment is placed.. 4. A horizontalseparation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and all food preparation areas. 5. A.horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the 3-compartment sink (item #5) and the food prep sink(item #8). , 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, be indirectly drained, and have at least one integral drainboard. 7. If splashguards (equipment, 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. 8. Water heaters must be of sufficient size to completely fill two compartments of the 3-compartment sink with hot water and still be capable of providing at least 100°F water at the handwash sinks. 9. 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. 10. 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. 11. Extra wall protection is<required on walls behind all sinks, including restroom handwash sinks, and food..preparation countersand tables. A 16-inch high backsplash of plastic laminate, fiberglass- , reinforced plastic or equal is acceptable. A backsplash higher than 16 inches is required on the wall ` behind counter top equipment taller than.16 inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900■�`I I: 425.339.5250 ■ fax: 425.339.5254 �j�