220 OLYMPIC BLVD BOTHELL FOODS, LLC 2019-04-29

tr"b‘ SNOHOMISH is HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division March 23, 2017 ' 5 8"? "a �b� . '':.eel I -- C�� ) D Gayathri Srinivasan - 18520 35th Dr SE ma 28 2017 Bothell, WA 98012 CITY Subject: Proposed Bothell Foods LLC, 4 Olympic Blvd., Everett pe �� EVERETT Permit C Dear Srinivasan: Your plans have been reviewed with the Rules and Regulations of the State Board of HealthSe�, 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 Bothell Foods LLC was based upon the plans, menu and HACCP submitted February 14, 2017. 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 sinks, mechanical dishwasher, ice machine, walk-in refrigeration, 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. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard. 6. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the raw meat/poultry/seafood preparation sink and ready to eat food preparation and storage areas. The only acceptable option to the pony wall, other than the 16 inch horizontal separation, is the use of a partition of at least 11/4 inch in thickness (similar to the partitions in restroom stalls)from the floor to at least 16 inches above the sink basin of a material that is waterproof. 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. 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. 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, botb_nev.►t_aacLus-edrmust_be_listed_by_the_Nationa/-Sanitation - Foundation or equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of 41°F or below. 11. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41°F or below. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254