5905 EVERGREEN WAY WIENERSCHNITZEL 2018-01-01 MF Import

13. No manufacturer or model number was submitted for the reach-in freezer (item#17). Prior to the request for the preoperelional inspection a manufacturer and model number for the reach-in freezer must be submitted. Manufacturer and model number must be found to be certified by NSF or equivalent. If verification of NSF or equivalent certification for the reach-in freezer cannot be given by the time of the request for a preoperalional inspection, this item may not be approved for use in the proposed food estabiishment. 14. The proposed menu indicates that burgers and eggs will be served.When raw or undercooked meats, eggs, fish, or seafoods and/or unpasteurized juices are offered for service or for sale zs ready lo eat a consumer advisory must bP available. The raw or undercooked meats, eggs, fish, or seafoods andlor unpasteurized food items must be ciearly 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 preoperetional inspection. Approval to oper will not be given without submittal and approval of the consumer advisory. 15. Extra wall protection is required un walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsptash of plastic laminate, fberglass-reinforced piastic or eGual is acceptatle. A backsplash higher than i6 inches is required on ,he�a+all behind counter top equipment talier than 16 inches. Wall protection behind mop sinks must cover�he entire splash zone. Plastic coated hardboard is not acceptable. 16. Ail floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbenl, easily cleanabie material. 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. 17. The ceiling above the food preparation areas must be non-perforaled, nonabsorbent, smooth and easily cleanable. 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 buibs. 19. Plumbing must meet state and local codes. 20. It cannot be determined from the floor plan or information submitted whether or not a chemicai 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 waler connection. A 'sidekick' adaptor at the mop sink faucet is acceptable. 7_1. The ventilatior system shall be installed and operated to meet applicable building, mechanical, and fire codes. A preoherational inspection is required prior to operating permit issuance and approval to open for husiness. At the time of inspection the construction of the food service establishment must be complete and all equipment r��ust be in plac� and in proper operating condition. Incomplete construction or equipment operation will result in a 5158.00 re-inspection fee. Contact the Food Program office a minimum of one week in advance to schedule an appointment for the pr?opera;ional inspection. The preoperational inspection will ensure compliance with the Rules and Requlations of the State Board of Heaith for Food Service Sanitation. Ghanges or additions to the approved plans or equipment require pre-approval from the Snohomish Health District prior to implementation of the changes. Please c�niact me if you have any questions. My oKce number is 425.339.8742 and my email address is ehagedom(c)snohd.orq. Sincereiy, � , -�� ,r Elaine Hagedorn, S Environmental H�alth 5pecialist Food Establishment Plan Review EH/c�n cc: City ot Everett Building Department Don Hallwhich, RS, Environmental Heallh Specialist �1'� �