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0 i <br />11. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must <br />be surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw <br />cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and <br />sealed so as to provide a smooth and cleanable surface. <br />12. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and <br />easily cleanable. <br />13. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type <br />surfaces are not acceptable) <br />14. All light fixtures in food preparation and storage areas must be provided with covers and <br />shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. <br />15. Plumbing must meet state and local codes. <br />16. The ventilation system shall be installed and operated to meet applicable building, mechanical, and <br />fire codes. <br />After you have passed your preoperational inspection, the annual operating permit application and all <br />fees must be received by Snohomish Health District prior to opening for business. This facility will be <br />classified as a high risk food establishment with 0-60 seats. <br />Changes or additions to the approved plans or equipment require pre -approval from the Snohomish <br />Health District prior to implementation of the changes. <br />Please contact me if you have any questions. <br />Sincerely, <br />Robbie Evjue, RS <br />Environmental Health Specialist II <br />Food Establishment Plan Review <br />425.339.8746 <br />reviueZsnohd.ora <br />Enclosure: <br />cc: City of Everett Building Department <br />3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ tel: 425.339.5250 ■ fax: 425.339.5254 <br />