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11. L' cannot b? determmed from the `icor plan or in`ormation subr,�.i,".ea v,he?her o-� net a chemicai <br /> d�spensing system vnll be insta'led a; the mop sink. Please ncte that the use of screw-on type 'ti�rye <br /> adaptors at the mop sink faucet for use with chemical dispensing systems is prohibited. Addit�cratly <br /> chemical dispensers cannot be connected to the mop sink faucet The chemical dispenser must <br /> have a separate water connecbon A 'sidekick' adaptor at the mop sink faucet is acceptable. <br /> 12. Extra wall protection is reqwred or tivalis behind all sinks, includina restroom hand�.vash sinks, and <br /> food preparaUon counters and tabtes. A 16-inch h�gh backsplash of olastic laminate, iibergiass- <br /> reinforced plasUc or equal is acceptable. A backsplash higher than 16 inches is required on the �vali <br /> behind counter top eqwpment taller than i6 inches. Floor lo ceiling protec:ion is required on the <br /> wall behind dishwashers. Wall protectron behind mop sinks must cover the entire splash zone <br /> Plastic coated hardboard is not acceptable. <br /> 13 Al! floors in the kitchen, food preparation, food service, food storage, and d�shwashing areas must <br /> be surfaced �.vith a durable, nonabsorbent, easiiy cleanable material Expansion ;oints, seams, saw <br /> cu;s and the like in concrete fioors in all areas, including customer seating areas, must be 511ed and <br /> sealed so as to provide a smooth and deanable surface <br /> 74. The ceiiing above the food preparation areas must be non-p=r�ora;zd, nonabsorbent, smooth and <br /> easily cleanable. <br /> 15. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick viny! or other type <br /> surfaces are not acceptabie) <br /> 16. All light fixtures in food preparation and storage areas must be provided with covers and <br /> shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. <br /> 17 Plumbing must meet state and Iocal codes. <br /> 18. The ventilation system shail be installed and operated to meet applicable building, mechanical, and <br /> fire codes <br /> 19 No food storage or preparetion is allowed in the establishment prior to the preoperetional <br /> inspection. No food storage or preparation is allowed in the establishment until after <br /> approval to open is granted by the Health Dist�ict. <br /> A preoperational inspection is required prior to operating permit issuance and approval to open <br /> for business. At the time o( inspection the construction of the food service establishment must be <br /> complete and all eouipment must be in place and in proper opera6ng condition Incomplele construction <br /> or equipment operetion will result in a 5168 00 re•inspection `ee. Contact the Food Progrem office a <br /> minim�m of one week in advance to schedule an appointment for the preoperational inspection. <br /> The preoperational inspection will ensure compliance v✓ith ihe Rules and Requlations of,he State <br /> Board of Health for Food Service Sanitatio�. <br /> Changes or additions to the approved plans or eqwpment require pre-approval irom the Snohomish <br /> Health District prior to implementation of lhe changes. <br /> Please contact me if you have any questions. My office number is 425.339 8768 and my ernail address <br /> is zchristopher(a�snohd orq. <br /> Si/nce7rely, <br /> i /'1„s,���� <br /> �� ���;,�,�, ,c� <br /> Z3c�Christopher, RS <br /> Environmental Health Specialist <br /> Food Estabiishmen, P!an Revie�v <br /> ZC/sm <br /> Enclosure Annual Food Estabiishment Pe,�m�;Applicatien <br /> cc: Ci;y of Everett Building Department � <br /> Z <br />