11014 19TH AVE SE PNW TERIYAKI 2017-09-25

1NOHOMISH EALTH DISTRICT WWW.SNOHD.ORG Environmental Health Division May 22, 2017 Daniel Baek 1800136 th Place NE, Suite 207 Bellevue, WA 98005 Subject: Proposed PNW Teriyaki, 11014 19th Avenue SE#186, Everett Dear Mr. Baek: 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 PNW Teriyaki was based upon the plans, menu and HACCP April 5, 2017.Any changes to these items will void this approval. 2. It is understood that the scope of work for this project is the relocation of the mop sink and kitchen handwash sink and the addition of a walk-in cooler, second food preparation sink, and front service area sushi bar. New cooking equipment will also be installed under the hood (hot plate, charbroiler and wok). 3. An indirect waste drain (an air gap) is required for the food preparation sinks, ice machine, pop dispenser, walk-in refrigeration, and any equipment in which food is placed. Please note that a direct drain to a grease trap is not considered an indirect drain even if the grease trap is indirectly drained. 4. 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. 5. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard. 6. 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. The only acceptable option to the pony wall, other than the 16 inch horizontal separation, is the use of a partition of at least 1 '/4 inch in thickness (similar to the partitions in restroom stalls) from the floor to at least 16 inches above the sink basin of a material that is waterproof. If this option is used an accurate description of the material to used and method used for installing and securing the this partition must be submitted prior to the request for a preoperational inspection. j 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 two food preparation sinks and between the food preparation sink and the three compartment sink. The only acceptable option to the pony wall, other than the 16 inch horizontal separation, is the use of a partition of at least 1 %inch in thickness (similar to the partitions in restroom stalls) from the floor to at least 16 inches above the sink basin of a material that is waterproof. If this option is used an accurate description of the material to used and method used for installing and securing the this partition must be submitted prior to the request for a preoperational inspection. 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. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the kitchen handwash sink, item #1, and the stainless steel worktable, item #18. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required to the right of the sushi bar handwash sink, item#1. 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 tel: 425.339.5250 ■ fax: 425.339.5254 1/3 .