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13. Extra wall protection is required on walls behind all sinks, inciuding restroom handwash sinks, and food <br />preparation counters and tables. A 16-inch high backsplash of plastic laminate, fibergiass-reinforced plastic or <br />equal is acceptable. A backsplash higher than i6 inches is required on the wall behind counter top equipment <br />taller than 16 inches. Wali protection behind mop sinks must cover the entire splash zone. Plastic coated <br />hardboard is not acceptable. <br />14. All.floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be <br />surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the <br />like in concrete floors in all areas, including customer seating areas, must be filled and sealed so as to <br />provide a smooth and cleanable surface. <br />15. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily <br />cleanable. <br />16. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces <br />are not acceptable) <br />17. All light fixtures in food nreparation and storage areas must be provided with covers and shatterproof bulbs. <br />Hot hold unit heat lamps musi be provided with shatterprooF bulbs. <br />18. Plumbing must meet state and local codes. <br />19. It cannot be determined from the floor plan or information submitted whether or not a chemical dispensing <br />system will be installed a the mop sink. Please note that the use of screw-on type 'wye' adaptors at the mop <br />sink faucet for use with chemical dispensing systems is prohibited. Additionally, chemical dispensers cannot <br />by connected to the mop sink faucet. The chemicai dispenser must have a separate water connections. A <br />'sidekick' adaptor at the mop sink faucet is acceptabie. <br />20. The ventilation system shall be installed and operated to meet appiicable building, mechanical, and fire codes. <br />A preoperational inspection is required prior to operating permit issuance and approval to open for <br />6usiness. At the time of inspection the construction of the food service establishment must be complete and ali <br />equipment must be in place and in proper operating conditior. Incomplete construction or equipment operation <br />will result in a$168.00 re-inspection fee. Contact the Food Progrem office a minimum of one week in <br />advance to schedule an appointment for the preoperetional i�ispection. The preoperational inspection will <br />ensure compliance with the Rules and Requlations of the State Board of Health for Food Service Sanitation. <br />Changes or additions to the approved plans or equipment require pre-approval from the Snohomish Health <br />District prior to implementation of the changes. <br />Piease contact me if you have any questions. My office number is 425.339.8742 and my email address is <br />ehaqedorn(a snohd. ora. <br />Since ly, <br />� �� �~ <br />Elaine Hagedorn, RS <br />Environmental Health Specialist <br />Food Establishment Plan Review <br />EH/sm <br />Enclosure: Permit application and current fee schedule <br />cc: City of Everett Building Department <br />Ki Straughn, Environmental Neallh Specialist <br />�N <br />