11108 EVERGREEN WAY TOUBA BAKERY 2019-09-06

, • 10. 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. 11. 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. 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. 14. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass- reinforced plastic or equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 15.All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and sealed so as to provide a smooth and cleanable surface. 16.The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 17. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self-stick vinyl or other type surfaces are not acceptable) 18. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. 19. Plumbing must meet state and local codes. 20. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes. After you have passed your preoperational inspection, the annual operating permit application and all fees must be received by Snohomish Health District prior to opening for business. This facility will be classified as a medium risk food establishment with 0-50 seats. Changes or additions to the approved plans or equipment require pre-approval from the Snohomish Health District prior to implementation of the changes. A copy of the Snohomish Health District Appeals procedure is available upon request. An administrative appeal must be initiated with 21 days from the date of this email. -- �3 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254