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<br />holding food at temperature of 41 °F or belov�.
<br />13. Used eGuipmert is subject t� orsite inspecti�n ta detern�ine dccepta�ility iar use it� tiie ��'opose�i
<br />food service establishment. Used equipment must be clean, in proper operating condition, and in
<br />good repair. Used refrigeration must be capable of holding �t a iemperature of 41 °F ar below.
<br />14. f�o manufacturer name and model numbers v�rere submitted for the new handv��ash sinks and new
<br />food preparation sink. Prior to the request for the preoperational inspecfiion manufacturer name and
<br />model numbers for the new handwash sinks and new food preparation sink must be submitted.
<br />�,/���i if�rt�rer r}amec a�r� mn�a[ n�rpharc rp�ct �ia fn�nrl tp ha C@I�!fied ny l�SF or e�u���a!ert. If
<br />veriTicaiion of i�iSF or equivaieni cer'tifiication ror tne new handwash sinks and new rood preparation
<br />sinks cannot be given by the time of the request for a preoperational inspection the new handwash
<br />sinks and new food preparation sink may not be approved for use in the food establishment.
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<br />food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass-
<br />reinforced plastic or equal is acceptabie. A backsplash higher than 16 inches is required on the wall
<br />behind counter top equipment taller than 16 inches. Wall protection behind mop sinks must cover
<br />the entire splash zone. Plastic coated hardboard is not acceptabie.
<br />16. All floors in the kitchen, food preparation, food service, food storage, and dishwashing 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, inciuding customer seating areas, must be filled and
<br />sealed so as to provide a smooth and cleanable surface.
<br />17. The ceiling above the food preparation areas must be rron-perforated, nonabsorbent, smooth and
<br />easily cleanable.
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<br />shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs.
<br />19. If ff�e estabiishmer�t cantinues fo be in operaiion during fhe remodel, dusi barriers must be installed
<br />to ensure that food protection and safety is not compromised. The establishment will be required to
<br />discontinue operations if any disruption in water, electrical, or sewer service occurs, due to the
<br />remodel. Proper handwash stations must be kept accessible and functional during all hours of food
<br />service establishment operation.
<br />20. Plumbing must meet state and local codes.
<br />21. it cannot be determined from the fioor 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.
<br />Additionally chemical dispensers cannot be connected to the mop sink faucet. The chemical
<br />dispenser must have a separate water connection. A`sidekick' adaptor at the mop sink faucet is
<br />acceptable.
<br />22. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
<br />fire codes.
<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 rrvill 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
<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 Disfirict prior to implementation of the changes.
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