1402 SE EVERETT MALL WAY EXPRESS JAPAN 2018-01-02 MF Import

8. 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. 9. Hot water must be available to ali 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. 10. All 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 refrigeration must be capable of holdng food at temperature of 41°F or below. 11. Adcraft deep fryers are included in the equipment cut sheets. No deep fryers are included on the floor 12. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. The Eurodib mixer item #21 was not found in the current NSF or equivalent listings. Additionally the company 'Eurodib' was not found in the current NSF or equivalent listings. This equipment must be replaced with NSF or equivalent listed equipment or documentation must be submitted which demonstrates NSF equivalency. Manufacturer names and model numbers for replacement equipment or equipment documentation must be submitted prior to the request for a preoperational inspection. Originally submitted manufacturer names and model numbers should be rechecked to assure the information submitted is accurate. 13. Extra wall 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 taker than 15 inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection behind mop sinks must rover 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 all 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. 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 shatterproof bulbs. 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. No food storage or preparation is allowed in the establishment prior the preoperational inspection. No food storage or preparation is allowed in the establishment until after approval to open is granted by the Health District. 21. Only one food preparation sink is indicated on the floor plan. Because of this only vegetable/fruit/ready to eat food preparation will be allowed 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 both vegeta blelfruit/ready to eat food preparation and raw meat, poultry, and or seafood preparation will ocrur, the installation of a second food preparation sink is required. The location of the raw meat, poultry, and or seafood must be shown on the floor plan. 22. Based upon the information submitted during the plan review process, this facility will not be preparing food in advance that requires cooling and will not be cooling leftover food items. Approval of any cooling method must be obtained prior to implementation of any cooling process. Please note that if any approval for cooling of food is given, the risk classification for the establishment will change to a high risk food establishment and an additional permit fee for the classification change will be charged.