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10. All food service equipment, both new and used, must be listed by the National Sanitation Foundation <br />(NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food <br />at temperature of 41 °F or below. <br />11. It cannot be determined from the floor plan or information submitted whether or not a chemical <br />dispensing system will be installed at the mop sink. Please note that the use of screw-on type `wye' <br />adaptors at the mop sink faucet for use with chemical dispensing systems is prohibited. Additionally <br />chemical dispensers cannot be connected to the mop sink faucet. The chemical dispenser must <br />have a separate water connection. A'sidekick' adaptor at the mop sink faucet is acceptable. <br />12. Extra wall protection is required on walls 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 wall <br />behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the wall <br />behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic <br />coated hardboard is not acceptable. <br />13. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be <br />surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts <br />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, smooth and <br />easily cleanable. <br />15. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type <br />surfaces are not acceptable) <br />16. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof <br />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 applicable building, mechanical, and <br />fire codes <br />19. No food storage or preparation is allowed in the establishment prior to the preoperational <br />inspection. No food storage or preparation is allowed in the establishment until after <br />approval to open is granted by the Health District. <br />A preoperational inspection is required prior to operating permit issuance and approval to open <br />for business. At the time of inspection the construction of the food service establishment must be <br />complete and all equipment must be in place and in proper operating condition. Incomplete construction <br />or equipment operation will result in a$168.00 re-inspection fee. Contact the Food Program office a <br />minimum of one week in advance to schedule an appointment for the preoperational inspection. <br />The preoperational inspection will ensure compliance with the Rules and Requlations of the State Board <br />of Health for Food Service Sanitation. <br />Changes or aciditions 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 and my email address is <br />zchristopher(a�snohd.orq. <br />Sincerely,� <br />� � <br />��� � <br />Z ristopher, S <br />E � nmental Health Specialist <br />Food Establishment Plan Review <br />ZC/sm <br />Enclosure: Annual Food Establishment Permit Application <br />cc: Michael Avenatti, Owner <br />City of Everett Building Department <br />