2818 HEWITT AVE KATANA SUSHI 2016-09-28

Subject: Proposed Katana Sushi, 2818 Hewitt Ave, Everett October 14, 2013 Page 2 11. Proper and adequate sneeze protection must be provided at the front counter sushi bar area. The sneeze guard must comply with NSF or equivalent standards. The sneeze protection must intercept the direct line between the customer's mouth and the food preparation area. On average the vertical distance from the customer's mouth to the floor is 4 feet six inches to 5 feet. Additional details are included on the enclosed information sheets. 12. All food service equipment (including the ventilation hood), both new and used, must be listed by the National Sanitation Foundation (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. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass- reinforced plastic or equal is acceptable. A backsplash 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. 14. All floors 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. 15. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 16. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces are not acceptable) 17.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. 18. Only one food preparation sink is indicated on the floor plan. Because of this, only vegetable preparation will be allowed at this sink. No rinsing or thawing under running water of raw meat, poultry, and/or seafood will be allowed without the installation of an additional and separate food preparation sink. If installed, the location of any additional food preparation sink must be approved prior to installation. The sink must be NSF listed or equivalent and have at least on integral drainboard. 19. This facility has a limited amount of reach-in refrigeration equipment. Reach-in refrigeration is not designed for cooling of hot foods. No advanced preparation of foods that require cooling and no cooling Cif leftover foods Nihil be allowed unless a walk-iii refrigerator or blast chiller (rapid temperature pull down refrigerator) is installed or other Health District approved cooling method is in place. Approval of any cooling method must be obtained prior to implementation of any cooling process. The request for consideration for cooling of foods must include submittal of the proposed menu and a HACCP for all proposed foods to be cooled. Approval of equipment used for cooling and approval of the proposed location of any cooling equipment must be obtained prior to installation of the equipment. Please note that if any approval for cooling of food is given the risk classification for the establishment will change to a high risk food establishment and an additional permit fee for the classification change will be charged. 20. The proposed amount of food storage refrigeration at this establishment is 94 cubic feet. This amount excludes the required food preparation refrigeration which is for immediate use food storage. The amount of food storage refrigeration at this facility does not meet the current minimum requirement of 144 cubic feet of storage refrigeration. Based upon the revised floor plans and