7405 HARDESON RD EL SABOR DE CHIHUAHUA 2018-01-01 MF Import

� � Subjecl: Proposed EI Sabor de Chihuahua, 7405 Hardeson Road #B, Everett February 18, 2014 Page 2 partition of at least 1%. inch in thickness (similar to the partitions in restroom stalls) from the floor to at least 16 inches above the sink basin �f a material that is waterproof. 9. When splashguards (partitions and/or walls) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart (shoulder width) to atlow proper access to the handwash sink. 10. Water heaters must be of sufficient size to provide hot water to dishwasher and/or sculiery sinks and at the same time provide hot water to all handwash sinks. 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 preoperationai inspection. This is required so that proper testing of the 15-second time requirement for hot water availability can be completed. 12. All food service equipment; both new and used, must be listed by the National Sanitation Foundatron (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding focd at temperature of 41 °F or below. 13. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment rnust be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41 °F or below. 14. Extra wall proteclion is required an 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 eqwpment taller than 16 inches. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 15. All floors in the kilchen, food preparation, food service, food storage, and disFwashing areas must be surfaced with a durable, nonabsorb?nt, easily cleanable material. Fxpansion joints, seams, saw cuts and the like in concrete tloors in all areas, inciuding customer seating areas, must be filled and sealed so as to p!ovide a smooth and cleanable suriace. 16. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 17. Cabinet sheiving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces are not acceptabie) 18. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof bulbs. 19. Plumbing must i��eet state and local codes. 20. It cannot be determined from the floor plan or in`ormation submitted whether or not a chemical dispensing system will be installed at the mop sink. Please note that the use of screw-on type 'wye' adapt adaptors at the mop sink faucet for use with chemical dispensing systems is prohibited. Additionally chemical dispensers cannot be connected to the mop sink faucet. The chemical dispenser must have a separate water connection. A'sidekick' adaptor at the mop sink faucet is acc�ptable. � I