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0 10 <br /> 12. 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°F or below. <br /> 13. 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 OF or below. <br /> 14. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food <br /> preparation counters and tables. Sinks in corners must also have wall protection on the side walls. A 16-inch <br /> high backsplash of plastic laminate, fiberglass-reinforced plastic or equal is acceptable. A backsplash higher <br /> than 16 inches is required on the wall behind counter top equipment taller than 16 inches. Wall protection <br /> behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. <br /> 15. 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 /> 16. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. <br /> 17. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces <br /> are not acceptable) <br /> 18. 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 /> 19. If the establishment continues to be in operation during the remodel, dust barriers must be installed to ensure <br /> that food protection and safety is not compromised. The establishment will be required to discontinue <br /> operations if any disruption in water, electrical, or sewer service occurs, due to the remodel. Proper handwash <br /> stations must be kept accessible and functional during all hours of food service establishment operation. <br /> 20. Plumbing must meet state and local codes. <br /> 21. It cannot be determined from the floor plan or information submitted whether or not a chemical dispensing <br /> system will be installed at the mop sink. Please note that the use of screw-on type `wye' adaptors at the mop <br /> sink faucet for use with chemical dispensing systems is prohibited. Additionally chemical dispensers cannot <br /> be connected to the mop sink faucet. The chemical dispenser must have a separate water connection. A <br /> sidekick' adaptor at the mop sink faucet is acceptable. <br /> 22. 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 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 $176.00 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,snohd.org. <br /> Sincerely, <br /> r <br /> Elaine Hagedorn, RS <br /> Environmental Health Specialist <br /> Food Establishment Plan Review <br /> EH/sm <br /> Enclosure: Annual Food Establishment Permit Application, Fee Schedule <br /> cc: City of Everett Building Department <br /> WA State Liquor Control Board <br />