2001 EVERETT AVE 2016-01-01 MF Import

Subject: Proposed Remodel of McDonald's of Everett, 2001 Everett Ave, Everett January 15, 2013 Page 2 Water heaters 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. 10. 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 15-second time requirement for hot water availability can be completed. 11. Ail food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. Used and new reirigeration must be capable of holding food at temperature of 41°F or below. 12 fo d servUicem stablishm�e ttUsedlequipmanit mustbeecean, n proper�lope atir,g condition�and in good repair. Used refrigeration must be capable of holding at a temperature of 41°P or below. 13. Extra wail protection is required on walls 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 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 splash 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 ail 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 shatterproofrbuibsf Hot ho d urnit heat amps mu trbe p ov ded with hatter�proof bulbsnd 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. Please note that failure to schedule a preoperational inspection prior to reopening for business following a remodel may invalidate your food service establishment operating permit. A preoperational inspection is required prior to reopening for business. At the time of inspection the construction of the food service estab!ishment must be complete and all equipment must be in place and in proper operating condition. Incomple+e construction or eqwpment operation will result in a 5168.00 re-inspection fee. Contact the Food Program office a minimum of one week in advance of the desired inspection date to schedule an apnointment for the preoperational inspection. The preoperational inspection will ensure compliana� with the Rules and Requlations of the State Board of Health for Food Service Sanitation.