7815 EVERGREEN WAY KING NOODLE HOUSE 2017-04-19

Subject: Proposed King Noodle Restaurant, 7815 Evergreen Way#A, Everett August 6, 2012 Page 2 type of separation to be used must be approved by the Health District prior to installation and prior to the request for a preoperational inspection. 7. The revised floor plan indicates that a 'sink divider typ.' is proposed between the food preparation sink, Item#2 and three-compartment sink, Item#7. The specific type of divider to be used was not provided. As noted in the plan letter of June 26, 2012, 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 three-compartment sink, Item #7. 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 and prior to the request for a preoperational inspection. 8. No separation is indicated on the floor plan between the mop sink, Item#1 and the food prep sink, Item #2. If the mop sink is not a low profile floor mounted sink then 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 mop sink. Item#1. 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 and prior to the request for a preoperational inspection. 9. 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. 10. 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. 11. It cannot be determined from the floor plan or information submitted whether or not a pop dispenser is proposed to be installed with the ice machine, Item#11. If a pop dispenser is installed a reduced pressure backflow prevention device is required at the end of the 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. If a pop dispenser is installed the manufacturer name and model number must be submitted prior to the request for a preoperational inspection. 12. It cannot be determined from the floor plan or information submitted whether or not a chemical dispensing system will be installed at the mop sink. Please note that the use of screw-on type Wye' adaptors at the mop sink faucet for use with chemical dispensing systems is prohibited.Additionally chemical dispensers cannot be connected to the mop sink faucet. The chemical dispenser must have a separate water connection. 13. 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. 14. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass-reinforced plastic or equal is acceptable.A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the wall behind dishwashers.Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 15. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and 7/3