11014 19TH AVE SE PNW TERIYAKI 2017-09-25

10. When splashguards (partitions and/or walls) are provided on both sides of a handwash sink the distance between the splashguards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink. 11. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the same time provide hot water to all handwash sinks. 12. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be used, at any plumbing fixture, for 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. 13. 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'F or below. 14. 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. 15. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. The Chefsfirst gas charbroiler, model#CFRB36, was 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 prior to the request for a preoperational inspection. 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 16. The proposed menu indicates that sushi will be served. When raw or undercooked meats, eggs, fish, or seafoods and/or unpasteurized juices are offered for service or for sale as ready to eat a consumer advisory must be available. The raw or undercooked meats, eggs, fish, or seafoods and/or unpasteurized food items must be clearly identified as raw, undercooked or unpasteurized on the menu, product label, or on a sign clearly visible to the patrons. The sign, product label, or menu must also indicate the increased risk of food borne illness associated with the consumption of raw, undercooked, or unpasteurized food items. Whether on the menu, the product label, or on a sign the consumer advisory must be clear and easily readable. A copy of the consumer advisory that will be used must be submitted prior to the request for a preoperational inspection. Approval to open will not be given without submittal and approval of the consumer advisory. 17. The proposed menu indicates that raw fish and seafood will be served. Parasite destruction documentation must be submitted. Proper documentation will identify the type and species of fish and/or seafood and the temperatures and amount of time used for parasite destruction. Proper parasite destruction is required for raw fresh or saltwater finfish, crustaceans and other forms of aquatic life (including alligator, frog, aquatic turtle,jellyfish, sea cucumber, and sea urchin and the roe of such animals) (excluding birds or mammals), and all mollusks. The parasite destruction procedures must follow the requirements as noted in the Washington State Retail Food Code Working Document, WAC 246-215 Chapter 3-425 and 3-430. The specific and complete parasite destruction process, for each raw product, meeting the requirements of WAC 246-215 Chapter 3-425 and 3-430 (or documentation of the compliance with the destruction process for each raw product from the supplier/suppliers) must be submitted prior to the request for a preoperational inspection. Approval to open will not be given without submittal and approval of the parasite destruction documentation. 18. Extra wall protection is required on walls behind all sinks, 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. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable. 19. Flooring 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