Laserfiche WebLink
I4 SNOHOMISH <br /> AN HEALTH DISTRICT <br /> "1"40:10-40" WWW.SNOHDORG <br /> Environmental Health Division <br /> December 20, 2018 <br /> fln <br /> 11 1 <br /> Mary Joyce Taman <br /> 02 <br /> Subject: Proposed New, MJ Cafe, 1513 23rd Street, Everett,WA 98201 JAN 1 4 29 <br /> CITy OF EVERETTE <br /> Dear Ms. Taliman: Permit Services <br /> After reviewing your plans with the Rules and Regulations of the State Board of Health, and with the <br /> policies of the Snohomish Health District, your plans for MJ Cafe have been approved. The approval <br /> was based upon the plans, menu, and HACCP submitted 12/12/2018. Any changes to the plans, menu, <br /> and HACCP without preapproval from the Health District will void this approval. <br /> A preoperational inspection is required prior to operating permit issuance and approval to open <br /> for business.At the time of inspection the construction of the food service establishment must be <br /> complete and all equipment must be in place and in proper operating condition. Incomplete construction <br /> or equipment operation will result in a $185.00 re-inspection fee. Contact the Food Program office a <br /> minimum of one week in advance to schedule an appointment for the preoperational inspection. Please <br /> review the following requirements and conditions of operation before scheduling: <br /> 1. The scope of this operation includes the production of crepes, espresso based coffee <br /> beverages, pancakes, and assorted baked items to customers. <br /> 2. No food storage or preparation is allowed in the establishment prior to the preoperational inspection <br /> and approval to open for business. <br /> 3. An indirect waste drain (1 inch vertical air gap, minimum) is required for the food preparation sinks, <br /> mechanical dishwashers, ice machine, soda dispenser, steam table, walk-in refrigeration, and any <br /> equipment in which food or food contact equipment is placed. <br /> 4. A reduced pressure backflow prevention device is required at the end of the copper water pipe <br /> serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings <br /> or other •otentiall corrodible material is allowed after the reduced •ressure backflow •revention <br /> device. <br /> 5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br /> between the hand wash sink and all food preparation areas. <br /> 6. Only one food preparation sink is indicated on the floor plan. Because of this only vegetable <br /> preparation will be allowed at this sink. No rinsing or thawing under running water of raw meat, <br /> poultry, and/or seafood will be allowed without the installation of an additional and separate food <br /> preparation sink. If installed, the location of any additional food preparation sink must be approved <br /> prior to installation. The sink must be NSF listed or equivalent, be indirectly drained, and have at <br /> least one integral drainboard. <br /> 7. Three-compartment sinks must have rounded corners and integral drainboards at both ends. The <br /> drainboards of the three compartment sink must be sloped to the basins. The basins of the three- <br /> compartment sink must be large enough to fit the largest item needing to be washed. <br /> 8. If splashguards (equipment, partitions and/or walls) are provided on both sides of a handwash sink <br /> the distance between the splashguards must be-at least 18 inches apart (shoulder width) to allow <br /> proper access to the handwash sink. <br /> 3020 Rucker Avenue, Suite 104 • Everett, WA 98201-3900 • tel. 425.339.5250 • fax: 425.339.5254 <br /> geo <br />