2933 COLBY AVE 2016-01-01 MF Import

Subject: Proposed Kama'aina Gnndz, 2933 Colby Ave., Everett September 21, 2012 Page 2 10. Water heaters must be of sufficient size to provide hot wate, to dishwasher and/or scullery sinks and at the same time provide hot water to all handwash siriks. 11. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so that proper testing of the i 5-second time requirement for hol water availability can be completed. 12. All fond service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new refrigeralion must be capable of holding food at temperature or 41°F or beiow. 73. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service estabiishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable o( hoiding at a temperature �f 41 For belew. 14. Extra wall proteclion is required on walls behind all sirks, 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 inches is required on the wail behind counter top equipment talier than 16 inches. Floor to ceiiing protection is required on the wall behind dishwashers. Wall protection behinci mop sinks must cover the entire spiash zone. Plastic coated hardboard is not acceptable. 15 Ail (loors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surface� with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the li�e 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-periorated, nonabsorbent, smooth and easily cleanable. 17. Cabinet shelving must be nonabsorbent, smooth and easily cieanable. (Self stick vinyl or other type surfaces are nut acceptable) 18. All I�ght fixtures in food preparation and storage areas must be provided with covers and shatterproof buibs. Hot hold unit heat lamps must be provided with shatlerproof bulbs. 19. Plumbing must meet state and local codes. 20. The ventilalion system shall be installed and operated to meet appiicable building, mechanical, and fire codes. 2 i. Please note; this facility has a limited amount of reach-in refrigeration equipment. Reach-in refngeration is not designed (or cooling of hot (oods. No advanced preparation of foods that require coohnq and no coolinq of leitover (oods will be ailowed uniess a walk-in refr!qerator or blast chilier (rapid temperature pull down refnqerator) is installed or other Healih Distnct approved cooiinq method is m place. Approvai of any cooling method must be obtained prior to implementation of any cooling process. Approval of equipment used for cooling and approval of the pro�osed location of any cooling equipment must be obtained prior to ir.stallation of the equipment. Piease note that if any approval for cooling of food is given the risk classification for the establishment v,riii chanqe to a high-risk food establishment and an additional permit fee for the classification change will be charged. 22. This establishment has one 3-door upright refrigerator (72 cubic (eet of refriger:iied stor2ge), one 2- door upright re(rigerator (49 cubic feet of refrigerated storage), and one 1-door upright refriyerator (23 cubic feet of refrigerated storage). The total proposed refrigerated storage for this establishment is 144 cubic feet of storage. fliis meets the Health District minimum requiremer.ts. However, If during routine inspections it is found that the current amou�t of refrigeration is inadequate for the food storage needs of this facility then tlie number of inenu items must be reduced to a level acceptable for tre facility's amount of refrigeration. The menu item redu�tion will remain i�� eftect until such time as additiona� refrigeration and or freezers are installed and approve� by the Health Gistrict.