607 SE EVERETT MALL WAY LECHON PALACE 2016-01-01 MF Import

Subject: Proposed Le :hon Palace, 607 SE E��erett Mall Way #K-L, Everett January 17, 2014 Page 2 Water heaters mu�t be of su�cient size to provide hot water to dishwasher and/or sculiery 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. Ali food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or equivalent for its inlended use. Used and new refrigeration must be capable of holding food at temperature of 41°F or below. 12. Used equipment is subject to onsite inspect�on to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of hoiding at a temperature of 41°F or below. 13. Extra wall protection is required on wails behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiterglass- reinforced plastic or equal is acceptablA. A backsplash higher than 16 inches is required on the wall behind counter top equipment tailer 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 fioors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durabie, nonabsorbent, easily cleanable materiat. Expansion joints, seams, saw cuts and the !ike in concrete floors in ali areas, including customer seating areas, must be filled and sealed so as lo 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. (Se;f 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. Plunbirg �TiIJSi iTiEci �iBic oi �u iuCa� CGuc3. 19. The ventilation system shail be installed and operated to meet applicable building, mechanical, and fire codes. 20. No overnight and or unattended cooking/hot hoiding of any food item is prohibited without proper temperature monitoring equipment and pre-approval of the coi�king and monitoring processes by the Health District. A revised HACCP and the specific type of temperature monitoring equiprnent for any overnight and or unattended hot hoiding must be submitted to the Health Dist: ict for approval prior to any overnight and or unattended cooking. 21. No catering will be allowed without preapproval of the menu, HACCP and catering equipment from the Health Distinct 22. No food storage or preparetion is allowed in the establishment prior the preoperational inspection. No food storege or preparetion is allowed in the establishment until after approval to open is granted by the Health District. A preoperetional inspection ia required prior io operating permit issuance and approval to open for business. At the time of inspection the constn�ction of the food service establishment must be complete and all equipment must be in place and in proper operating condition. lncomplete construction �J�