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11. It cannot be determined from the floor plan or information submitted ��hether or not a chemical <br />dispensing system will be installed at the mop sink. Please note that fhe use of screw-on type `wye' <br />adaptors at the mop sink faucei for use with chemical dispensing systems is prohibited. Additionally <br />chemical dispensers cannot be connected to the mop sink faucet. The chemicai dispenser must <br />have a separate water connection. A`sidekick' adaptor at the mop sink faucei is acceptable. <br />12. Extra wall protection is required on vvalis behind all sinks, including restroom handwash sinks, and <br />food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass- <br />reinforced plastic or equal is acceptable. A backsplash higher than 16 inches is required on the wail <br />behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the <br />wall behind dishwashers. Wall protection behind mop sinks must cover the eniire splash zone. <br />Plastic coated hardboard is not acceptable, <br />13. All floors in the kitchen, food preparation, food service, food storage, and clishwashing 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 />14. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smoofih and <br />easily cleanable. <br />15. Cabinet sheiving must be nonabsorbent, smooth and easily cieanabfe. (Self stick vinyl or ather type <br />surfaces are not accepfable) <br />16. All light fixtures in food preparation and storage areas must be provided with covers anc! <br />shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. <br />17. Plumbing must meet state and local codes. <br />18. The ventilation system shall be installed and operated to meet apolicable building; mechanical, and <br />fire codes <br />19. R�o fc�c�d s�c�r�ve o� �re��ratic�n is allc��ed in t�e esta�lish�ent �ric�r tc� �he �r?o�era�b�nal <br />inspection. Ro food storage or preparation is �llowred i� the es�ablishr�tent until after <br />approval to open is granted by the Health District. <br />A preoperatianal ir�spectian is required prior to operating �ermii issu�nce and �pproval to oper� <br />for business. At the time of inspection the construction of the fooci service establishment must be <br />cemplete and all equipment must be in p!ace an�+ in proper op�rating cenditier�. Incemp!e:e construction <br />or equipment operation vvill result in a$168.00 re-inspection fee. Contact the Food Program caffice a <br />minimum of one week in advance to schedule an appointmenfi for the preoperational inspection. <br />The preoperational inspection will ensure compliance with the Rules and Regulations of the State <br />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 425.339.8768 an� my email address <br />is zchristopher�snohd.orq. <br />Sincerely, � <br />i"� � � f � ��2_ <br />��,��� <br />�La� hristo her RS <br />P � <br />Environmental Health Specialist <br />Food Establishment Plan Review <br />ZC/sm <br />Enclosure: Annual Food Establishment Permrt Application, Fee Schedule <br />cc: City of Everett Building Department <br />