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12. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food <br /> preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass-reinforced plastic or <br /> equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment <br /> taller than 16 inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection <br /> behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. <br /> 13. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be <br /> surfaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the <br /> like in concrete floors in all areas, including customer seating areas, must be filled and sealed so as to <br /> provide a smooth and cleanable surface. <br /> 14. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily <br /> cleanable. <br /> 15. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces <br /> are not acceptable) <br /> 16. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof bulbs. <br /> Hot hold unit heat lamps must be provided with shatterproof bulbs. <br /> 17. Plumbing must meet state and local codes. <br /> A preoperational inspection is required prior to operating permit issuance and approval to open for <br /> business.At the time of inspection the construction of the food service establishment must be complete and all <br /> equipment must be in place and in proper operating condition. Incomplete construction or equipment operation <br /> will result in a $168.00 re-inspection fee. Contact the Food Program office a minimum of one week in <br /> advance to schedule an appointment for the preoperational inspection.The preoperational inspection will <br /> ensure compliance with the Rules and Regulations of the State Board of Health for Food Service Sanitation. <br /> Changes or additions to the approved plans or equipment require pre-approval from the Snohomish Health <br /> District prior to implementation of the changes. <br /> Please contact me if you have any questions. My office number is 425.339.8742 and my email address is <br /> ehagedorn(a-)shohd.org <br /> Sinc rely, <br /> Elaine Hagedorn, RS <br /> Environmental Health Specialist <br /> Food Establishment Plan Review <br /> EH/sm <br /> cc: Snohomish Co Planning & Development Services <br /> Ki Straughn <br />