1402 SE EVERETT MALL WAY BUFFALO WILD WINGS 2016-09-20

i 11. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be compieted. 12. All food service equipment, both new and used, must be listed by the National Sanitation Foundatian (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. A glass washer (item #109) is included on the equipment list but is not included on the floor plan. The location of the glass wasrer must be provided prior to the request fcr a preoperational inspection. 14. Extr� �n�all protection is required on �alls behind all sinks, including restroom handwash sinks, and food preparatiori counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass- reinforced plastic or equal is acceptable. A backspiash 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 fioors 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. 21. No food storage or preparation is allowed in the establishment prior the preoperation�l inspection. No food storage or preparation is allowed in the establishment until after ap�aroval to open is granted by the Fiealth District. The only exception is the small amount of product required for operations of soft serve ice cream and yogurt machines so that proper operating temperatures can be verified. 22. Hamburgers are indicated as a menu item. Hamburgers must be cooked to a minimum temperature of 155°F. If hamburgers are offered as cooked to customer order for temperature, then a consumer advisory for the hamburgers is required. When raw or undercooked meats, eggs, or seafood and/or unpasteurized juices are offered for service or for sale as ready to eat a consumer advisory must be available. The raw or undercooked meats, eggs, fish, or seafood and/or unpasteurized juices must be clearly identified as raw, undercooked or unpasteurized on the menu, product label, or on a sign clearly visible to the patrons. The sign, product label, or menu must also indicate the increased risk of food borne illness associated with the consumption of raw, undercooked, or unpasteurized food items. Whether a on the menu, the product label, or on a sign the consumer advisory must be clear and easily readable. If hamburgers are offered as cooked to customer order for temperature a copy of the consumer advisory that will be used with proper product identification on the menu must be submitted. Additional consumer advisory details are included on the enclosed information sheet. A preoperational inspection is required prior to operating permit issuance and approval to open for business. At the time of inspection the construction of the food service establishment must be complete and all equipment must be in place and in proper operating condition. Incomplete construction or equipment operation will result in a$168.00 re-inspection fee. Contact the Food Program office a minimum of one week in advance of the desired inspection date to schedule an appointment for the preoperational inspection. The preoperational inspection will ensure compliance with the Rules and Regulations of the State Board of Health for Food Service Sanitation.