2918 HOYT AVE OH SWEET CHOCOLATE 2023-04-03

13, All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. The ChocoVision tempering machine, model #C116Delta110V, was not found in the current NSF or equivalent listings. This equipment must be replaced with NSF or equivalent listed equipment or documentation must be submitted which demonstrates NSF equivalency. Manufacturer names and model numbers for replacement equipment or equipment documentation must be submitted. Originally submitted manufacturer names and model numbers should be rechecked to assure the information submitted is accurate. Please note that subsidiary manufacturers are often not found in the NSF and equivalent listings The manufacturer name should be verified and the parent company name submitted if one is found 14. Extra k�lull protection; is 'r quired on walls behind Gil sinks, ii is hiding r eStr oo i I hal lU1fJaSh Sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass- reinforcedplastic or equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment taller than 16 inches. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 15. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with G 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. 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 res!It in a $168.00 re-ir—pection fee C^~+act the Food Program office a rr-......_, y. ...�......, 1 1 minimum of one week in advance 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. Changes or additions to the approved plans or equipment require pre-approval from the Snohomish Health District prior to implementation of the changes. Please contact me if you have any questions. My office number is 425.339.8742 and my email address is ehagedorn(c),snohd.org. Sincerely,_ y,- Elaine Hagedorn, RS Environmental Health Specialist Food Establishment Plan Review EH/sm Enclosure: Permit application and current fee schedule cc: City of Everett Building Department