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SNOHOMISH <br />HEALTH <br />\�I DISTRICT <br />October 4, 2007 <br />ENVIRONMENTAL HEALTH DIVISION <br />3020 Rucker Avenue, Suite 104 <br />Everett, WA 98201-3900 <br />425.339.5250 FAX:425.339.5254 <br />Deaf/Hard of Hearing: 425.339.5252 (TTY) <br />iioa Tran <br />7605 Beverly Blvd. <br />Everett, WA 95203 <br />Subject: Proposed Beverly Restaurant, formerly Cajun Joy's Quick Stop, 7605 Beverly Blvd., Everett <br />Dear Mr. Tran: <br />Your plans have been reviewed with the Rules and Re Itions of the State Board of liealth, and with <br />the policies of he Snohomish Health District. With the addition of the following conditions, the plans <br />are approved. <br />1. This plan approval is based upon the menu submitted October 1, 2007. No menu changes will <br />be allowed without pre -approval from the Health District. <br />2. The Health District operating permit application process must be completed prior to opening for <br />business. This facility will be classified as a medium risk restaurant with seats. <br />3. An indirect waste drain is required for the food preparation sink, three -compartment sink, ice <br />machine, and any equipment in which food is placed. <br />4. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br />between the food preparation sink and all other sinks and or sources of contamination. <br />5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required <br />between the handwash 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 <br />,,neat, poultry, and or seafood will be allowed without the installation of a separate food <br />preparation sink. if installed, the location of any additional food preparation trust be <br />approved prior to installation. <br />7. Water healers must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and <br />at the same time provide hot water to all handwash sinks. <br />S. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility <br />must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational <br />inspection. This is required so that proper testing of the 15-second time requirement for hot water <br />availability can be completed. <br />1). All food service equipment, both new and used, must be listed by the National 5anitalion <br />roundation (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of <br />holding potentially hazardous food at 41 °F or below. <br />10. Used equipment is subject to on site inspection to determine acceptability for use in the proposed <br />food service establishment. Used equipment must be clean, in proper operating condition, and in <br />good repair. Used refrigeration must be capable of holding potentially hazardous foods at a <br />temperature of 41 T or below. <br />11. This facility has a limited amount of refrigeration equipment. ko advanced preparation of foods that <br />require cooling and no cooling of leftover foods will be allowed unless a walk-in refrigerator is <br />installed or other Health District pre -approved cooling method is in place. <br />t/Z <br />