607 SE EVERETT MALL WAY ABOUD'S PITA KING 2017-11-28

A ..:y 0_ 0 . . ,, SNOHOMISH 4,1,i... HEALTH DISTRICT -44:_,:.„..-.6. WWW.SNOHD.ORG Environmental Health Division April 7, 2015 Hussein Al-Kinani 8113 17th Ave SW Seattle, WA 98106 Subject: Proposed Aboud's Pita King LLC, 607 SE Everett Mall Way#9A, Everett Dear Mr. Al-Kinani: 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 Aboud's Pita King LLC was based upon the plans and menu submitted February 17, 2015 and HACCP submitted February 17, 2015 and March, 2015. Any changes to the plans and menu submitted February 17, 2015 and HACCP submitted February 17, 2015 and March, 2015 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 low risk food establishment with 0-12 seats. 3. )Three-compartment sinks must be NSF or equivalent listed with integral drainboards at both ends. The basins of the three-compartment sink must be large enough to fit the largest items needing to be washed. Please note that the proposed three-compartment sink appears to be a bar sink. If the basins of the proposed three-compartment are not large enough to fit the largest items needing to be washed, these items will need to either be removed from the facility or the proposed three-compartment sink will need to be replaced with another three-compartment sink with basins large enough to fit the largest 04. items needing to be washed. An indirect waste drain (an air gap) is required for the three-compartment sink and any equipment in lwhich 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. dr . This facility lacks a food preparation sink. No vegetable/fruit chopping, rinsing/washing, rehydrating and • or draining of canned fruit/vegetables will be allowed unless a vegetable preparation sink is installed. No washing, rinsing, and or thawing under running water of raw meat, poultry and or seafood is allowed without the installation of a separate raw meat preparation sink for raw meat, poultry and or seafood preparation. Approval of food preparation processes and preparation sink(s) location(s) is required prior to installation and use of any food preparation sink. 6. 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. 7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and the mop sink. 8. 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. 9. 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. 3020 Rucker Avenue, Suite 104 In Everett, WA 98201-3900 L tel: 425.339.5250 El fax: 425.339.5254 7