2831 W MARINE VIEW DR REVIVE BOWLS 2025-12-02

11. How will you prevent pest entry? To prevent pest entry, we will ensure all doors are closed securely and that no entry holes are present. 12.❑Yes 0 No Will any food, beverages or condiments be self-service? If yes, list each item and how you will prevent contamination: N/A 13.❑Yes ONo Will you be making and serving cocktails with garnishes in a separate bar area? 14.DYes ❑No (Required) Is all equipment commercial grade, NSF certified or equivalent? 15.DYes ❑No Are all handwash sinks accessible within 25 feet of all food preparation, food service and dishwashing areas without having to pass through any doors or otherwise separate areas? 16.DYes ❑No Does your 3-compartment sink have attached drainboards on both sides, rounded corners, and basins large enough to submerge and wash all equipment? 17.DYes ❑No Can you completely fill one compartment of the 3-compartment sink with 110°F water and provide 100°F water at all handwash sinks for 20 seconds each? 18.DYes ❑No Are indirect drains (i.e., air gap) provided for all food preparation sinks, dishwashers, ice machines, soda dispensers, steam tables, woks, dipper wells, espresso machines, beer tap drip trays, walk-in refrigeration/freezers, and all equipment in which food or food contact equipment is placed (Required)? (Buckets are not allowed) 19.DYes [:]No Does your menu include fresh or canned produce items, such as lemons, limes, onions, tomatoes, potatoes, canned olives, herbs, rice or berries? DYes ❑No If yes, is the indirectly drained food preparation sink with an integral drainboard included in your proposed floor plan? 20.❑Yes 0 No Will you receive and/or store any frozen raw meat, poultry or seafood? If yes, list: N/A Environmental Health Division 3020 Rucker Avenue,Suite 104 ■ Everett, WA 98201-3900 ■ fax: 425.339.5254 ■ tel:425.339.5250