1520 41ST ST IVARS 2018-01-02 MF Import

� SNOHOMISH � 121G-�-5 HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division November 8, 2012 Carl Taylor �i�% �' i , Ivar's Inc. � ': 1001 Alaskan Way ;,, �D�i Seattle, WA 98104 U< iy? Subject: Proposed remodel of Ivar's Seafood Bar, 1520 415� St EverettLr��, r� %� � "I, f � � Dear Mc Taylor. �i;'— y =, Your plans have been reviewed with the Rules and Requlations of the State Bcard of I�ealth, 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 pians for Ivar's Seafood Bar was based upon the plans submitted October 31, 2012 and the menu October 10, 2012. Any changes to the pians submitted October 31, 2012 or the menu submitted October 10, 2012 without preapproval from the Health District will void this approval. 2. An indirect waste drain (an air gap) is reyuired for the food preparation sink, three-compartment sink, mechanical dishwasher, ice machine, pop dispenser, steam table, walk-in refrigeration, and any equip�ment in which food or food contact eqwpment is Flaced. 3. A reduced pressure backflow prevention device is required at the end of th� copper water pipe serving the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other potentially corrodible material is allowed after the reduced pressure backflow prevention device. 4. Although included on the equipment list no designated handw�.sh sinks are indicated on the floor plan. If the unidentified sinks on the cook line and the front counter are not fiandwash sinks then a handwash sink will be required for the cook line and the front counter. The loc�tion of the handwash sink must be a{�proved prior to instailation. 5. Based �; ,�n Health District rerords this establishment has only one food preparation sink. A food preparation sink is need for vegetable preparation. Food prepai ation that includes washing, rinsing, or thawing under running water of raw meat, poultry and or seafood requires the installation of a separate food pr�F>aration sink for raw meat, poultry and or seafood preparation. If both vegetable pre�aration and we:hing, rinsing, or thavding under running water of raw meat, poultry and or se�afood will occur the installation of an additional and separate food preparation is required. The location of`.he ac+r�itional food preparation sink must be approved prior to installat�on. 6. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time prov�de hot water to all handwash sinks. 7. Hot water must be available to alI handwash sinks within 15 seconds. The hot water fcr the`acility I must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preopei�atio�al irspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be completed. S. 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. 9. 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 ,/� Y :