1130 SE EVERETT MALL WAY SUITE #B JERSEY MIKES SUBS 2017-04-20

12. All food service equipment, both new and used, must be listed by the Natiorral 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. E�ctra wall protection is required on �valls behind all sinks, including re�troom 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 spiash 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 �ulbs. 18. Plumbing must meet state and local codes. 19. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes 20. No food storage or preparation is allowed in the establishment prio� to the preoperational inspection. No food storage or preparation is allowed in the establishment until after approval to open is granted by the Health District. 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 Pragram office a minimum of one week in advance to schedule an appointment for the preoperational inspection. The preoperational inspection will ensure compliance with the Rules and Requlations 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.�768 and r�iy emaii address is zchristopher(a�snohd.orq. Sincerely, � � �f �'.�N ya`�C�� Z ch Christopher, RS Environmental Health Specialist Food Establishment Plan Review ZC/sm Enclosure: Annual Food Establishment Permit Application, Fee Schedule, Consumer Advisory cc: City of Everett Building Departmeni Tim Trieb, owner 2�