905 MADISON ST MADISON PUB 2019-11-06

SNOHOMISH ,l HEALTH DISTRICT -- " WWW.SNOHD.ORG Preoperational Inspection Checklist General o^oriiji��/r rr/rrrr ❑ Food service establishment built according to approved plan Equipment fr Ok..1 ❑ All equipment in place and turned on ❑ All equipment is commercial grade, listed by National Sanitation Foundation (NSF) or equivalent for its intended use ❑ All equipment in good condition ❑ All refrigeration holding at 41 °F or below ❑ If present, automatic dishwasher is functional and dispenses sanitizing rinse with 50-200 ppm chlorine concentration, or at least 180 °F Floors ❑ All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas are surfaced with a durable, non-absorbent, easily cleanable material ❑ If floor is concrete, all expansion joints, seams, saw cuts, and the like, including in customer seating areas, are filled and sealed to provide smooth, cleanable surface ❑ Base coving installed throughout kitchen and restrooms Walls ❑ The walls in all areas of food preparation, food handling, and dishwashing areas are non-absorbent, smooth, and easily cleanable ❑ Extra wall protection at least 16 inches tall is installed behind all sinks and food preparation tables/counters. Plastic laminate, fiberglass reinforced plastic (FRP), stainless steel, or equivalent is acceptable. No plastic- coated hardboard. Mirrors with cleanable frames at restroom handwash sinks are acceptable as, or part of, the 16 inch backsplash. Wall protection higher than 16 inches required behind countertop equipment taller than 16 inches ❑ Floor to ceiling wall protection behind dishwashers ❑ Wall protection behind mop sink covers entire splash zone ❑ No holes in walls. All gaps around plumbing entering walls must be covered or sealed 3 ❑ Corner guards and trim work installed where needed