2805 COLBY AVE VALLEY ORGANIC DELI 2017-04-10

12. 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 holding food at temperature of 41 OF or below. 13. Used equipment is subject to onsite inspection 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 holding at a temperature of 41°F or below. 14. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. The True sandwich unit (model #QA-60-24M-B) and the Kitchen Air five quart mixer (#KSM 1 50PSWH) were 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. Originally submitted manufacturer names and model numbers should be rechecked to assure the information submitted is accurate. Please note that subsidiary manufacturers are often not found in the NSF and equivalent listings The manufacturer name should be verified and submit the parent company name if one is found 15. This facility has a limited amount of reach-in refrigeration equipment. No advanced preparation of foods that require cooling will be allowed unless a walk-in refrigerator or blast chiller (rapid temperature pull down refrigerator) is installed or other Health District approved cooling method is in place. Approval of cooling methods other than in a walk-in refrigerator must be approved prior to final plan approval. Any proposed cooling method must be included in required description of the food preparation 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. 16. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. Sinks in corners must also have wall protection on the side walls. 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. 17. 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. 18. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 19. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces are not acceptable) 20. 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. 21. Plumbing must meet state and local codes. 22. It cannot be determined from the floor plan or information 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' 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 acceptable. 23. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes. 24. It is unclear as to the amount of dry storage area that will be provided. A dry storage area of sufficient size must be provided. The amount of dry storage area must be determined by one of the following methods and will be verified for amount at the preoperational inspection; a) A floor space (and wall shelf) area equivalent to 25% of all the kitchen space, or b) One square foot of space per customer seat.