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• <br />� <br />Plan Review Questions <br />24. ❑ Yes 0 No If raw meat, poultry, or seafood are prepared, rinsed or thawed under running water, is a <br />second indirectly drained food preparation sink with an integral drainboard provided? (required) <br />25. 0 Yes ❑ No Is at least 16" of separation or proper barriers provided between all food preparation <br />sinks and any source of contamination? <br />26. 0 Yes ❑ No Is at least 16" of separation or proper barriers provided befinreen all produce preparation <br />sinks and raw meat, poultry, and or seafood? <br />27. ❑ Yes O No Are 16" high splash guards installed on both sides of all handwash sinks? <br />28. ❑ Yes�.No Are 16" high splash guards installed between all sinks that are less than 16" apart? <br />29. ❑ Yes �No If handwash sinks have splash guards (partitions, walls and or equipment) on both sides <br />is there a minimum of 18" between the splash guards? <br />30. ❑ Yes O No Are soap and paper towel dispensers installed inside the splash guard area at all <br />handwash sink locations? <br />31.�Yes ❑ No Are all handwash sink basins at least 10" long by 10" wide and 5" deep? <br />32.�,Yes ❑ No Do you have a mop sink? (required) <br />33.�Yes ❑ No Is the mop sink located so food and equipment are not contaminated when used? <br />34�jYes ❑ No Does the mop sink have a vacuum breaker installed? <br />35. ❑ Yes 0 No Will a chemical dispensing system be installed at the mop sink? <br />36. 0 Yes ❑ No ❑ N/A Are all ice machines, ice bins, dishwashers, food preparation sinks, hot wells, <br />drip trays, espresso machines, beer taps and dipper wells indirectly drained with an air gap? (buckets <br />are not allowed.) <br />37. ❑ Yes ❑ No O N/A If a soda fountain system is used, is a reduced pressure backflow assembly <br />(RPBA) installed and tested? <br />38. 0 Yes ❑ No Will any food be stored or prepared at another location? If yes, list name and address <br />where food will be stored or prepared: <br />39. ❑ Yes 0 No Will any food be cooked or hot held unattended (i.e. overnight or more than 2 hours of <br />unattended cooking)? If yes, the questionnaire for cooked or unattended food must be completed. <br />3 <br />Environmental Health Division <br />3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 � fax: 425.339.5254 ■ tel: 425.339.5250 <br />