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0 0 <br /> the like in concrete floors in all areas must be filled and sealed so as to provide a smooth and cleanable <br /> surface. <br /> 20. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily <br /> cleanable. <br /> 21. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type <br /> surfaces are not acceptable) <br /> 22. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof <br /> bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. <br /> 23. If the establishment continues to be in operation during the remodel, dust barriers must be installed to <br /> ensure that food protection and safety is not compromised. The establishment will be required to <br /> discontinue operations if any disruption in water, electrical, or sewer service occurs, due to the remodel. <br /> Proper handwash stations must be kept accessible and functional during all hours of food service <br /> establishment operation. <br /> 24. The items noted in the submitted documentation stating the procedures that will be used to ensure food <br /> safety during the remodel must be in place during all applicable phases of the remodel. Dust barriers <br /> must also be installed to ensure that food protection and safety is not compromised. <br /> 25. Plumbing must meet state and local codes. <br /> 26. It cannot be determined from the floor plan or information submitted whether or not a chemical <br /> dispensing system will be installed at the mop sink. Please note that the use of screw-on type 'wye' <br /> adaptors at the mop sink faucet for use with chemical dispensing systems is prohibited. Additionally <br /> chemical dispensers cannot be connected to the mop sink faucet. The chemical dispenser must have a <br /> separate water connection. A 'sidekick' adaptor at the mop sink faucet is acceptable. <br /> 27. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire <br /> 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 <br /> all equipment must be in place and in proper operating condition. Incomplete construction or equipment <br /> operation will result in a $180.00 re-inspection fee. Contact the Food Program office a minimum of one <br /> week in advance to schedule an appointment for the preoperational inspection. The preoperational <br /> inspection will ensure compliance with the Rules and Regulations of the State Board of Health for Food <br /> 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(cDsnohd.orq. <br /> Sin�erely, <br /> Elamaged rn, RS <br /> Environmental Health Specialist <br /> Food Establishment Plan Review <br /> EH/kc <br /> Enclosure: Annual Food Establishment Permit Application <br /> cc: City of Everett Building Department <br /> Hang A Ree LLC, owner <br /> Kevin Chung, Environmental Health Specialist <br /> t <br /> 'per <br />