1523 132ND ST SE LITTLE CAESARS 2019-08-21

(/ SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division September 7, 2017 Tim and Patti Hawkins C r ' 8550 Evergreen Way lI. Everett, WA 98208 SEP Dill E' Subject: Proposed Little Caesar's, 1523 132nd Street SE, Everett P TB L IC " , .1.J Dear Mr. and Mrs. Hawkins: 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 Little Caesar's was based upon the plans and menu submitted July 27, 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 medium 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 sink, sanitizer basin of the three- compartment sink, 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. Food preparation sinks must be NSF or equivalent listed with at least one integral drainboard. 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 and have at least one integral drainboard. 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. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the back handwash sink and the three compartment sink and between the back handwash sink and the food preparation sink. 9. When splashguards (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. 10. 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. 11. 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. 12. 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. 13. 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 v fax: 425.339.5254 .(I 1