7815 EVERGREEN WAY KING NOODLE HOUSE 2017-04-19

alIWIThr") SNOHOMISH - JUN Z 9 2012 _1 HEALTH DISTRICT PUBLIC W�� , �+► WWW.SNOHD.ORG Environmental Hearn Division June 26, 2012 a t zd -02 Michael Wu 7815 Evergreen Way #A Everett, WA 98203 Subject: Proposed King Noodle Restaurant, 7815 Evergreen Way#A, Everett Dear Mr. Wu: Your plans have been received; however the plans cannotbe approved as submitted. The following information is needed prior to further plan review. 1. The plan review application indicates this establishment will be a noodle soup, Asian, and seafood restaurant. The equipment on the floor plan includes deep fryers, woks, grill, and rice cooker. The menu submitted is not consistent with the type of food service proposed on the plan review application or the type of equipment proposed. A copy of the complete and accurate menu that includes all appetizer, entrée, dessert, and beverage items must be submitted. 2. No manufacturer names and model numbers were submitted for the dishwasher (item #9) and the ice sink (item#12). The manufacturer names and model numbers for this equipment must be submitted. 3. An unidentified sink is shown on the floor plan at the service counter (item #29). If this is not a handwash sink, then the installation of a handwash sink is required. The handwash sink must be shown on the floor plan. Additionally, a horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink food preparation areas 4. If, due to item #3 above, splash guards (equipment, partitions, walls and or equipment) are provided on both sides of a handwash sink, the distance between the splash guards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink. This must be shown on the floor plan. 5. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the raw meat/poultry/seafood preparation sink (item #2) and produce/fruit preparation sink (item #2). Use of splash guards in this situation is not allowed. The type of separation to be used must be approved by the Health District prior to installation. The type of separation to be used must be shown on the floor plan. 6. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, is required between the food preparation sink (item #2) and the 3- compartment sink. Use of splash guards in this situation is not allowed. The type of separation to be used must be approved by the Health District prior to installation. The type of separation to be used must be shown on the floor plan. 7. Your proposed establishment has only two 2-door upright refrigerators indicated on the floor plan. . Based upon the manufacturer's website the total cubic feet of refrigerated storage for these refrigerators is 98 cubic feet. A minimum of 144 cubic feet of refrigerated food storage space is required for food storage and at least 1 food preparation refrigerator is required for immediate use food preparation requirements. Freezers are optional, menu dependent and do not take the place of the required minimum amount of refrigeration. Beverage and display refrigerators are also optional and do not take the place of the required minimum amount of refrigeration. The amount of food preparation refrigeration meets minimum requirements. However, the amount of food storage refrigeration for your proposed food establishment is 46 cubic feet under the minimum requirement of 144 cubic feet of food storage refrigeration. A minimum of an additional 46 cubic feet of food storage refrigeration is required. The location of this equipment must be shown on the floor plan. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254 `i