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12. 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 /> 13. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and <br /> easily cleanable. <br /> 14. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type <br /> surfaces are not acceptable) <br /> 15. All light fixtures in food preparation and storage areas must be provided with covers and <br /> shatterproof bulbs. <br /> 16. Plumbing must meet state and local codes. <br /> 17. The ventilation system shall be installed and operated to meet applicable building, mechanical, and <br /> fire codes <br /> 18. No food preparation sinks are proposed for this establishment. No vegetable/fruit chopping, <br /> rinsing/washing, rehydrating and/or draining of canned fruit/vegetables will be allowed <br /> unless a vegetable preparation sink is installed. No washing, rinsing, and/or thawing under <br /> running water of raw meat, poultry and/or seafood is aiiowed without the installation of a <br /> separate raw meat preparation sink for raw meat, poultry and/or seafood preparation. <br /> Approval of food preparation processes and preparation sink(s) location(s) is required prior <br /> to installation and use of any food preparation sink. <br /> 19. Please note that no overnight and/or unattended cooking/hot holding of any food item will be <br /> allowed without proper temperature monitoring equipment and pre-approval of the <br /> cooking/hot holding and monitoring processes by the Health District. If any overnight <br /> and/or unattended cooking/hot holding is proposed, a revised HACCP for all these food <br /> items must be submitted for review and approval prior to implementing any overnight and/or <br /> unattended cooking/hot holding process. The HACCP must also specifically include the type <br /> of monitoring equipment and how temperatures are recorded so that they can be properly <br /> reviewed. <br /> A preoperational inspection is required prior to operating permit issuance and approval to open <br /> use the new kitchen. At the time of inspection the construction of the food service establishment must <br /> be complete and all equipment must be in place and in proper operating condition. Incomplete <br /> construction or equipment operation will result in a $168.00 re-inspection fee. Contact the Food <br /> Program office a minimum of one week in advance to schedule an appointment for the <br /> preoperational inspection. The preoperational inspection will ensure compliance with the Rules and <br /> Regulations of the State Board of Health for Food Service Sanitation. <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. My office number is 425.339.8744 and my email address <br /> is rhoppa(a,)snand.org. <br /> Sincerely, , <br /> G1 <br /> Robert A. Hoppa/,,R S's <br /> Environmental H,ealeiSpecialist <br /> Food Establishment Plan Review <br /> RAH/sm / <br /> Enclosure: Food Establishment Operating Permit Application and Fee Schedule <br /> cc: City of Everett Building Department <br /> Ki Straugh, RS, Environmental Health Specialist <br />