BLD2024-1063+Other+8.14.2024_1.40.52_PM+4440763SNOHOMISH
COUNTY4Nk
HEALTH DEPARTMENT
General
Preoperational Inspection Checklist
❑ Food service establishment built according to approved plan. Equipment installed according to approved floor
plan and equipment list.
Equipment
❑ All equipment in place and turned on.
❑ All equipment is commercial grade, listed by National Sanitation Foundation (NSF) or equivalent for its
intended use.
❑ All equipment in good operating condition.
❑ All refrigeration holding at 41 OF or below.
❑ All hot holding equipment holding at 135 OF or above.
❑ If present, automatic dishwasher is functional and dispenses sanitizing rinse with 50-200 ppm chlorine
concentration, or at least 180 OF.
Floors
❑ All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas are surfaced
with a durable, smooth, non -absorbent, easily cleanable material.
❑ If floor is concrete, all expansion joints, seams, saw cuts, and the like, including in customer seating areas,
are filled and sealed to provide a smooth, non -absorbent, cleanable surface.
❑ Base coving installed throughout kitchen and restrooms.
❑ The walls in all areas of food preparation, food handling, and dishwashing areas are non -absorbent, smooth,
and easily cleanable.
❑ Extra wall protection at least 16 inches tall is installed behind all sinks and food preparation tables/counters.
Plastic laminate, fiberglass reinforced plastic (FRP), stainless steel, or equivalent is acceptable. No plastic -
coated hardboard. Mirrors with cleanable frames at restroom handwash sinks are acceptable as, or part of, the
16-inch backsplash. Wall protection higher than 16 inches required behind countertop equipment taller than 16
inches.
❑ Floor to ceiling wall protection behind dishwashers.
❑ Wall protection behind mop sink covers entire splash zone.
❑ No holes in walls. All gaps around plumbing entering walls must be covered or sealed.
❑ Corner guards and trim work installed where needed.
❑ All raw wood is sealed to be smooth, easily cleanable, and non -absorbent. No raw wood.
Ceilings
❑ The ceiling above all areas of food preparation, food handling, and dishwashing areas are non -perforated,
non -absorbent, smooth, and easily cleanable. This includes server stations and front counter areas where
open foods are handled. No raw wood beams/rafters.
❑ No open ceilings, exposed piping, greywater lines, ventilation or wiring above food preparation, food
handling or dishwashing areas.
❑ All light fixtures in food preparation, food handling, food storage, and dishwashing areas are provided with
covers or are shatterproof.
❑ All lighting is functional.
❑ Ventilation system installed and operated to meet applicable building, mechanical, and fire codes. Hood
system can turn on and is in good condition.
❑ No holes or gaps in ceiling.
Plumbing
❑ All sinks provide hot and cold running water.
❑ Handwash sinks provide hot water between 100 OF — 120 OF within 30 seconds. Handwash sinks maintain hot
water for at least 20 seconds.
❑ All plumbing fixtures securely mounted to wall or floor.
❑ All plumbing meets state and local codes. No leaks. Final, SIGNED plumbing permit has been completed and
provided.
❑ Indirect plumbing (1-inch minimum air gap) on all food prep sinks, dump sinks, mechanical dishwashers,
ice machines,soda dispensers, espresso machines, beer tap trays, steam tables, dipper wells, and walk-in
refrigeration.
❑ Indirect plumbing does not splash wastewater onto floor when draining.
❑ If soda fountain is present, a reduced pressure backflow assembly (RPBA) is installed at the end of the
copper water pipe servicing the soda dispensing system, prior to the carbonation device. No copper of brass
pipes/fittings downstream of the RPBA.
❑ All sink basins have rounded corners (no 90' corners).
❑ Water heater sufficiently sized to fill 1 compartment of the 3-compartment sink with hot water (110 OF)
without the water dropping below 110 OF. Hot water at handwashing sink(s) must be at least 100°F after
3-compartment sink basin fill.
❑ If a chemical dispensing system is installed at mop sink, it is connected to a separate water supply, or
connected to mop sink faucet via a `sidekick' adapter or wasting -tee. Screw -on type `wye' adapters prohibited.
❑ Detachable hoses on mop sink do not sit below flood rim of basin
❑ Faucet on 3-compartment sink reaches all sink basins. Spray hose optional — does not replace faucet arm
Miscellaneous
❑ A horizontal separation of at least 16 inches, or a vertical partition 16 inches in height is provided between
handwash sinks and all food preparation and storage areas.
❑ A horizontal separation of at least 16 inches, or a vertical partition 16 inches in height is provided between
the raw meat/poultry/seafood preparation sink and ready -to -eat food preparation and storage areas.
❑ All splash guards are smooth, durable, non -absorbent, easily cleanable, and span entire width of the sink.
❑ Splashguards are caulked/sealed to the wall/countertop. Splashguards are not bolted or screwed on directly
to the sinks.
❑ If splash guards (equipment, partitions, and/or walls) are provided on both sides of a handwash sink, the
distance between the splashguards are at least 18 inches apart (shoulder -width) to allow proper access.
❑ Soap and paper towel dispensers mounted at all handwash sinks, and not in areas where potential
contamination can occur from dripping.
❑ Cabinet shelving is non -absorbent, smooth, and easily cleanable. No self -stick vinyl or similar type surfaces.
❑ All exterior entrance doors are tight -fitting with proper door -sweeps and/or gaskets. No daylight is visible
when door is closed.
❑ Condensation lines that drain outside are capped with non -corrodible, fine -mesh screen.
❑ Cam -plugs in walk-in cooler walls installed.
❑ Flashing installed where spaces 12 inches or less are created between walk-in cooler and wall.
❑ All gaps and crevices in food preparation and food handling areas that create an uncleanable space are
properly caulked/sealed. Examples: gaps between walls and sinks/mounted countertops; gaps between splash
guards and sinks; gaps between drop -in sink edges and countertop.
❑ Restroom doors are tight fitting and self -closing.
Failure to meet all applicable conditions and requirements of approval at the pre -operational
inspection may prompt a charged reinspection.
7.25.231t
Environmental Health Division
3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ fax: 425.339.5254 ■ tel: 425.339.5250