11108 EVERGREEN WAY ZAB THAI 2016-01-01 MF Import

• � SNOHOMISH ENVIRONMENTAL HEALTH DIVISION HEALTH 3020 RuckerAvenue, Suite 104 „ DISTRICT Everett, WA98201-3900 425.339.5250 FAX: 425.339.5254 Deaf/Hard of Hearing: 425.339.5252 (TTY) 1�Gl�x� -d5#� August 3, 2006 �- Thomas Li 16022 12 Ave. S W Burien, WA 98166 Subject: Proposed, Zab Thai Restaurant, I I 108 Evergreen Way, Everett Dear Mr. Li: Your plans have been reviewed with the Rules and Reeulations of the State Boazd of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are approved. 1. The Health District operating permit application process must be completed prior to opening for business. 2. An indirect waste drain is required for the food prepazation sinks, three-comparUnent sink, mechanical dishwasher, ice machine, pop dispenser, running water dipper well, steam table, walk-in refrigeration, and any equipment in which food is placed. 3. A reduced pressure backflow prevention device is required at the end of the copper water pipe serving the pop dispensing system prior to the cazbonation device. No copper pipe or other potentially corrosive material is allowed afrer t6e reduced pressure backflow prevention device. 4. Each food preparation sink must have at least oue integral drainboazd. 5. 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. 6. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at uny plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the IS-second time requirement for hot water availability can be completed. 7. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSr) or equivalent for its intended use. Used and new refrigeration must be capable of holding potentially hazardous food at 41°F or below. S. GYtra �vall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A I6-inch high backsplash of plastic laminate, ftberglass- reinforced plastic or equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller dian l6 inches. Ploor to ceiling protection is requii�ed on the wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is notacceptable. 9. The floor must be surfaced with a durable, nonabsorbent, easily cleanable material. I0. Tlie ceiling above the food preparation areas must be non-perforated, nonabsorben�, smooth and easily cleanable. I I. �ll light fistures in food prepazation and storage areas must be provided with covers or shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. ` - �ti��. , ,