2613 COLBY AVE 2018-01-01 MF Import

Subject: Proposed Petite Sweet Bakery, 2613 Colby Ave, Everett April 20, 2012 Page 2 9. When splashguards (partitions, walls and/or equipment ) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 mches apart (shoulder width) to allow proper access to the handwash smk. 10. Water heate�s must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide hot water to all handwash sinks. 11. I?ot water must be available to all handwash sinks within 15 seconds. The hol water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperationai inspection. This is required so that proper testing of the 15-second time requireme��t for hot water availab�lity can be completed. 12. All food service equipment, both new and used, must be listed by the National Sanitafion FQundation (N�r) or equivalent for its intended use. Used and new refrigeration must be capable of hoiding food at :emperature of 41°F or below. 13. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41°F or below. 14. Extra wall protection is required on walis 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 mches 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. 15. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas muct 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. 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 shatterprooi 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. 21. Only one food preparation sink is indicated on the floor plan. Because of this, onty vegetable preparation will be allcwed 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 an integral drainboard. A preoperational inspection is requlred prior to operating permit issuance and approval to open for business. At the time of inspection the construction of the f000 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 $166.00 re-inspection fee. Contact the Food Prop�am oifice a minimum of one week in advance of the desired inapection date to achedule an appointment for the preoporational inspection. The preoperational inspection will ensure compliance with the Rules and Requ'ations of the State Board of Health for Food Service Sanitation. !\�