1520 41ST ST IVARS 2018-01-02 MF Import

Subject: Proposed remodel of Ivar's Seafood Bar, 1520 41'` St, Everett November 8, 2012 Page 2 10. Per the routine inspection reports of September 18, 2012 and October 17, 2012, the cook line 2- repai e�dtor replaced.tlf replaced hel�rleplacement ef gerator must befNSF ot�equivalentPisted ly 11. No construction details were submitted for the front counter sneeze guard. The sneeze guard mu>t comply with NSF or equivale�t 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 customer's mouth to the floor is 4 feet six inches to 5 feet. Additional details are included on the enciosed information sheets. Any alternative sneeze protection methods must be aporoved prior to the preoperational inspection. 12. A counter top ice bin, item E13, is shown at the front counter. No sneeze protection is indicated at this ice bin. Proper and adequate sneeze protection must be provided for this ice bin. Ttie sneeze guard must comply with NSF or equivalent standards. The sneeze protection must intercept the direct line betwean the customer's mouth and the food preparation area. On average thc vertical distance from the custorr�er's mouth to the floor is 4 feet six inches to 5 feet. Additional de:ails are included on the enclosed information sheets. Any alternative sneeze protection methods must be approved prior to the preoperational inspection. 13. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food preparation counters and tables. A 16-inch high backsplash of plastic laminate, fiberglass- reinforced plastic or equal is acceptable. A backsplash higher than 16 inchzs is required on the wall wa Ilbeh nd deshwa hers Wall protection behind mopls nks�must covertthe�entire spla h zonehe Plastic coated hardboard is not acceptable. 14. All floors 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 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. 15. The ceiling above tre food preparation areas must be non-perforated, nonabsorbent, smooth and easily cleanable. 16. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces are not acceptable) 17 shatgerpr ofrbulbsf Hot hold urn tl heat amps mustrbe p ov ded withvsihatterproof bulbs nd 18. Plumbing must meet state and Iocai codes. 19. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes. 20. Because no floor F an noting equipment location was submitted for the back kitchen area as required in the letter of November 1, 2012, this area will be reviewed for any required upgrades or clianges at the time of:he preoperetional inspection. If any i�pgrades or changes are required, approval to open will not be granted until the uparades or changes are completed and a preoperational reinspection is conducted. I� A preoperational inspection is required prior to approval to reopen for business. At the time of � inspection the construction of;ne food service establishment must be complete and all equipment must be in place and in proper operating condition. Incomplete construction or equipment operation will result in a $168.00 re-inspection fee. Contact the Faod Program office a minimum of one week in advance of the desired inspection date to schedule an appointment for the preoperational inspection. The preoperational inspection will ensure compliance with the Rules and Requlations of the State Board of Health for Food Service Sanitation. �3 - -_ - r� . �''ti - - �ii::�,..,,�.a?a�,8�:ic �*`�:;r �—