4817 EVERGREEN WAY JERSEY MIKES SUBS 2018-01-01 MF Import

Subject: Proposed Jersey Mike's Subs, 4817 Evergreen Way, EvereK Decemb2r 19, 2014 Page 2 12. Hot water must be available to all handwash sinks v�ithin 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 reqwred so that proper testing of the 15-second time requirement for hot water availability c2n be completed. 13. All food service equipment, both new and used, must be listed by the National Sanitation Foundalion (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 acceptabiliry for use in the proposed food service establishment. Used equipment must be ciean, in proper operating condition, and in good repair. Used refrigeration must be capabte of holding at a temperature of 41°f or belov+. '15. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tabies. A 15-inch high backsplash of plastic laminate, fiberglass-reinforced plastic or equal is acceptabie. A backsplash higher than 16 inches is reauired 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. 16. All floors in the kitchen, food preparation, food service, food storaqe, and dis`�washing areas must be surfaced v�ilh a durable, nonabsorbent, easily cleanable m2teriai. Expansion joii�ts, seams, saw cuts and the like in concrete iloors in all areas, including customer seating areas, must be falled and sealed so as to provide a smooth and cleanable sur�ace. 17. The ceiiing above the food preparation arzas must be non-perforated, nonabsorbznt, smooth and easily cleanable. 18. Cabinet shelving must be nonabsorbant, smooth and easily cleanable. (Self stick vinyl or other type surfaces are not acceptable) 19. All light fixtures in food preparation and slorage areas must be provided with cov�rs and shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs. 20. Plumbing must meet state and local codes. 21. It cannot be determined from the floor plan or informalion submitted whether or not a chemical dispensing system will be instalied at the rr.�p 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. Additionaily chemical dispensers cannot be connected to the mop sink (aucet. The chemical dispenser must have a separate water connection. A 'sidekick' adaptor at the mop sink faucet is acceptable. 22. The ventilation system shall be instailed and operated to meet applicable building, mechanical, and fire codes. 23. Froper and adequate sneeze protection must be provided at the front service line. The sneeze guard must comply v+ith NSF or equivalent standards. The sneeze protection must intercept the direct line between the customer s mouth and the food preparation area. On average the vertical distance from the customers mouth to the floor is 4 feet six inches to 5 feet. Additional details are included on the enclosed iniormation sheets. A preoperational inspection is required prior to operating permit issuance and approval to open for business. At the time of inspection the conslrucfion of the food service establishment must be complete and all equipment must be in place and in proper operating condition. Incomplete construction or equipment operation �,vill result in a $168.00 re-inspection fee. Contact the Food Program office a i.— :2l3