11223 19TH AVE SE VIVA NOODLES 2018-08-13

s SNOHOMISh HEALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division July 10, 2015 King Lee 948 S Doris St Seattle, WA 98108 Subject: Proposed Remodel Viva Noodles Restaurant, 11223 19'h Ave SE, Everett Dear Mr. Lee: Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and with the policies of the Snohomish Health District. With the addition of the following conditions, the plans are approved. 1. The conditional approval of the plans for Viva Noodles Restaurant was based upon the menu and HACCP submitted May 15, 2015, and the revised plans submitted July 6, 2015. Any changes to these items without preapproval from the Health District will void this approval 2. The Health District operating permit application process must be completed prior to opening for business. This facility will be classified as a high risk food establishment with 51-150 seats. 3. It is preferred that the handwash sink in the lounge (item #13) be as close to the right-corner of the wall as allowable to better associate this sink as the scullery area handwash sink. 4. The bakers table (item #22) may not be used for raw meat preparation at any time. 5. An indirect waste drain (an air gap) is required for the food preparation sink, three-compartment sink, mechanical dishwashers, ice machine, pop dispenser, steam table, walk-in refrigeration, and any equipment in which food or food contact equipment is placed. 6. 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. 7. 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 and ready to eat food preparation and storage areas. 8. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and all food preparation areas. 9. If splashguards (equipment, partitions and/or walls) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart(shoulder width) to allow proper access to the handwash sink. 10. Water heaters must be of sufficient size to completely fill two compartments of the 3-compartment sink with hot water and still be capable of providing at least 100°F water at the handwash sinks. 11. 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. 12. 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. 13. 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. A 'sidekick' adaptor at the mop sink faucet is acceptable. 3020 Rucker Avenue, Suite 104 0 Everett, WA 98201-3900 0 tel: 425.339.5250 ■ fax: 425.339.5254