909 SIEVERS-DUECY BLVD JIMMY JOHNS 2016-01-01 MF Import

Subject: Proposed Jimmy John's Sandwich Shop, 909 Sievers Ducey Blvd #B, Everett February 15, 2013 Page 2 10. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the faciliiy must not be used, at any p��imbing fixture, tor 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 tood 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 caoable of holding food at temperature of 41°F or below. 12. No manufacturer names and model numbers v,�ere submitted for any of the food service equipment or sinks. The manufacturer names and model numbers for all food service equipment and sinks must be submitted prior to the request for a preoperetional inspection.Approval to open will not be given without submittal of the required information ar�d approval of the equipment and sinks by the Health District. 13. Proper and adequate sneeze protection must be provided at the front hot hold and service area. The sneeze guard must comply with NSF or equivalent standards. The sneeze protection must intercept the direct line between the customer's mouth a�d the food preparation area. On average the vertical distance from the customer's mouth to the floor is 4 feet six inches to 5 feet. Additional details are included on the enclosed information sheets. Any alternative sneeze protection methods must be approved prior to the preoperational inspection. 14. Extra wali protection is required on wails behind all sinks, inciuding restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plast?c laminate, fibergiass-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.Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 15. All floors in the ki[chen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable ma;erial. Expansion joints, seams, saw cuts and the like in concrete Floors in all areas, includin� customer seaiing areas, must be filled and sealed so as to provide a smooth and cleanable surface. 16. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 17. Cabinet shelving must be nonabsorbent, smooth and easiiy cleanable. (Self stick vinyl or other type surfaces are not acceptable) 18. All Iight 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. 19. Plumbing must meet state and local codes. 20. The ventilation systern shall be instalied and operated lo meet applicable building, mechanical, and fire codes. 21. Note: No food storage or preparation is allowed in the establishment prior tlie preoperational inspection. No food storage or preparation is allowed in the establishment until after approval to open �s granted by the Health District. A preoperational inspection is required prior to operating permit issuance and approval to open for business. At tha time of inspection the construction of the food service establishment must be complete and all equipment must be in place and in proper operating condition. Incemplete construction or equipment ope,ation will result in a 5168.00 re-inspection fee. Contact the Food Progrem office a minimum of one week in advance to schedule an appointment for the preoperetional inspection. The preoperational inspection will ensure compliance with the Rules and Requlations of the State Board of Health for Food Service Sanitation.