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10. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not <br /> be used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is <br /> required so that proper testing of the 15-second time requirement for hot water availability can be completed. <br /> 11. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or <br /> equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of <br /> 41 OF or below. <br /> 12. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service <br /> establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used <br /> refrigeration must be capable of holding at a temperature of 41'F or below. <br /> 13. 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 ofplastic 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 /> 14. 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 /> 15. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily <br /> cleanable. <br /> 16. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces <br /> are not acceptable) <br /> 17. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof bulbs. <br /> 18. Plumbing must meet state and local codes. <br /> 19. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes <br /> A preoperational inspection is required prior to operating permit issuance and approval to open use the <br /> new kitchen.At the time of inspection the construction of the food service establishment must be complete and <br /> all 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 of the desired inspection date to schedule an appointment for the preoperational inspection. The <br /> preoperational inspection will ensure compliance with the Rules and Regulations of the State Board of Health for <br /> 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 425.339.8744 and my email address is <br /> rhoppa(a-)snohd.org. <br /> Sincere, , <br /> Robe A. H,pp, K,-j <br /> Environmental Health Specialist <br /> Food Es blishment Plan Review <br /> RAH/sm <br /> cc: City of Everett Building Department <br /> Archdiocese of Seattle <br /> Ki Straughn, RS, Environmental Health Specialist <br />