2831 W MARINE VIEW DR JUBIES BBQ 2019-11-27

13. This facility has a limited amount of reach-in refrigeration equipment. Limited cooling consisting of four full size hotel pans is approved. All cooling is to occur on the top shelf of ihe upright stainless steel door refrigerators. There is never to be more than four full size hotel pans cooling on the top shelf of the upright sfainless steel door refrigerators. If during routine inspections it is found that the current amount of refrigeration is inadequate for the refrigerated storage needs of the facifity, additional reTrigeraiion wiii be required or the number of inenu items must be reduced to a level acceptable for the facility's amount of refrigeration. 14. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and 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 ialler than 16 inches. Wall protection behind mop sinks must cover the entire spiash zone. Plastic coated hardboard is not acceptable. 15. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable materiai. Expansion joints, seams, saw cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and sealed so as to provide a smooth and cleanable surface. 16. The ceiling above the food preparation areas must be �on-perforated; nonabsc�rhent, smooth and easi!l cleanable. 17. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces are not acceptabie.) 18. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. 19. Plumbing must meet state and local codes. 20. It cannot be determined from the floor plan or information submitted whether or not a chemical dispensing system will be installed-at the mop sink. Please note that the use of screw-on type 'wye' adaptors at the mop sink faucet for use with chemical dispensing systems is prohibited. Additionally, chemical dispensers cannot be connected to the mop sink faucet. The chemical dispenser must have a separate water connection. A 'sidekick' adaptor at the mop sink faucet is acceptable. 21. The ventilation system shall be instalied and operated to meet applicable building, mechanical, and fire codes. A preoperational inspection is required prior to operating permit issuance and approvai to open for business. At the time of inspection the construction of the food service establishment must be complete and afl equipment must be in place and in proper operating condition. Incomplete construction or equipment operation will result in a $180.00 re-inspection fee. Contact the Food Program office a minimum of one week in advance to schedule an appointment for the preoperational inspection. The preoperational inspection will ensure compliance with the Rules and Repulations of the State Board of Health for Food Service Sanitation. Changes or additions to the approved plans or equipment require pre-approval from the Snohomish Health Disirict prior to implementation of the changes. Please contact me if you have any questions. My office number is 425.339.8742 and my email address is ehaqedorn(�a,snohd.orq. Since�elyF � �� ',�, , � � , , Elaine Hagedorn, RS Environmental Health Specialist Food Establishment Plan Revievv EH/sm Enclosure: Annual Food Establishment Permit Application, Fee Schedule cc: City of Everett Building Department WA State Liquor Control Board Phebe Wall, RS, Environmental Health Specialist � - �,��---.�,,�,,,