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

' ENVIRONMENTAL HEALTH DIVISION �� SNOHOMISH 3020 Rucker Avenue, Suite 104 HEALTH Everett, WA9820i-3900 DISTRICT 425.339.5250 FAX: 425.339.5254 Deaf/Hard of Hearing: 425.339.5252 (TTY) January 12, 2007 � �6�� -05�- Thomas Li 1G022 12 Avenue SW Burien, WA 98166 Subject: Proposed Zab Thai Restaurant, 11108 Evergreen Way, Everett Dear Mr. Li: Your revised plans (due to wall relocation) have been reviewed with the Rules and Re�ulations of the State Board of Health, and wiUi the policies of the Snohomish Health District. With the addition of the following conditions, die plans are approved. 1. The Health District operating permit application process must be completed prior ro opening for business. This facility will be a high risk restaurant with seats. 2. An indirect waste drain is required for the food prepazatian sinks, [hree-compartment sink, ntechanical dishwasher, ice machine, pop dispenser, running water dipper well, steam table, walk-in refrigeration, and any equipment in wliich food is placed. 3. A reduced pressure backflow preven[ion device is required at the end of the copper water pipe serving the pop dispensing sys[em prior to the carbona[ion device. No copper pipe or other potentially corrosive materiaf is allowed after the reduced pressure backflow prevention device. 4. Each food preparation sink must have at least one integral drainboard. 5. A horizontal separation of at least 1G inches or a vertical partition 16 inches in height is required between the vegetable preparation sink and raw meat/seafood preparation sink. 6. A horizontal separation of at least IG inches or a vertical partition 16 inches in height is required between the l�andwasU sinks and all food preparation areas. 7. A horizontal separation of at least 1G inches or a vertical partition 16 inches in height is required bet�veen thc handwash sink and the dishwasher. 3. Water heaters must be of sufficient size to provide hot water to dishwasher ancl/or scullery sinks and at t6e same time provide liot water to all h��d�vash sinks. 9. Hot water must be available to all handwash sinks within IS seconds. The liot water for the facilitv must not Ue used, at any piumbing fixture, for a minimum of 6 hours priar to the preoperational inspection. Tl�is is required so diat proper testing of tlie 1�-second time requirement for liot water availability can be completed. 10. All food sen�ice equipment, both new and used, must be fisted by the National Sunitatiar Fnundutron (NSP) or cyuivalent Cor its intended use. Used and new refrigeration must be capable af holding potentially Itazardous lood at �11°l� ur below. 1 l. Cxtra �vall protection is required on walls behind al] sinks, including res[room hand�vash sinks, and (ood preparation counters und tables. A 1G-incli liigl� backsplash of plastic laminate, fiberglass- reinlorced plastic or cqual is acceptable. A backsplash higher than lti inches is required on the �vall behind counter top equipment taller than I G inches. Ploor to ceiling protection is required on the wall Uehind disl�washers. 1'Vall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is notacceptable. I I�, �