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Plan Review Questions <br /> 24. Ili Yes ❑ No If raw meat, poultry, or seafood are prepared, rinsed or thawed under running water, is a <br /> second indirectly drained food preparation sink with an integral drainboard provided? (required) <br /> 25. 0 Yes ❑ No Is at least 16" of separation or proper barriers provided between all food preparation <br /> sinks and any source of contamination? <br /> 26. © Yes ❑ No Is at least 16" of separation or proper barriers provided between all produce preparation <br /> sinks and raw meat, poultry, and or seafood? <br /> 27. Et Yes ❑ No Are 16" high splash guards installed on both sides of all handwash sinks? <br /> 28. 8 Yes ❑ No Are 16" high splash guards installed between all sinks that are less than 16" apart? <br /> 29. 0 Yes ❑ No If handwash sinks have splash guards (partitions, walls and or equipment) on both sides <br /> is there a minimum of 18" between the splash guards? <br /> 30. ® Yes ❑ No Are soap and paper towel dispensers installed inside the splash guard area at all <br /> handwash sink locations? <br /> 31.0 Yes ❑ No Are all handwash sink basins at least 10" long by 10"wide and 5" deep? <br /> 32. Ul Yes ❑ No Do you have a mop sink? (required) <br /> 33. ❑ Yes ❑ No Is the mop sink located so food and equipment are not contaminated when used? <br /> 34. ❑ Yes I No Does the mop sink have a vacuum breaker installed? <br /> 35. Eil Yes ❑ No Will a chemical dispensing system be installed at the mop sink? <br /> 36. ® Yes ❑ No ❑ N/A Are all ice machines, ice bins, dishwashers, food preparation sinks, hot wells, <br /> drip trays, espresso machines, beer taps and dipper wells indirectly drained with an air gap? (buckets <br /> are not allowed.) <br /> 37. ® Yes ❑ No ❑ N/A If a soda fountain system is used, is a reduced pressure backflow assembly <br /> (RPBA) installed and tested? <br /> 38. ❑ Yes ® No Will any food be stored or prepared at another location? If yes, list name and address <br /> where food will be stored or prepared: <br /> 39. ❑ Yes No Will any food be cooked or hot held unattended (i.e. overnight or more than 2 hours of <br /> unattended cooking)? If yes, the questionnaire for cooked or unattended food must be completed. <br /> Environmental Health Division j <br /> 3020 Rucker Avenue,Suite 104 ■ Everett, WA 98201-3900 ■ fax:425.339.5254 U tel:425.339.5250 j , <br />