20120105131205706.pdfSNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG
December 29, 2011
Environmental Health Division
RECEIVE. 0
0
DEC '-; 0 2011
DEVEL01"NIEN'I'SERVICES CTR.
CITY OF EDMONDS
Peter Limberpoulos
12618 61 s� Ave. W
Mukilteo, WA 98275
Subject: Proposed remodel and opening of Rusty Pelican, 107 5" Ave. N, Edmonds
Dear Mr. Limberpoulos:
Your plans have been reviewed with the Rules and Regulations of the State Board of Health, and with
the policies of the Snohomish Health District. With the addition of the following conditions, the plans
are approved.
1 . The Health District operating permit application process must be completed prior to opening for
business. This facility will be classified as a high risk food establishment with 51-150 seats.
2. The conditional approval of the plans for Rusty Pelican was based upon the plans submitted
December 23, 2011 and the menu and HACCP submitted December 23, 2011. Any changes to the
plans submitted December 23, 2011 and the menu and HACCP submitted December 23, 2011 will
void this approval.
3. An indirect waste drain (an air gap) is required for the food preparation sink, three -compartment sink,
mechanical dishwasher, ice machine, pop dispenser, running water dipper well, steam table, walk-in
refrigeration, and any equipment in which food is placed. Your plans indicate that the three
compartment sink is plumbed directly to the grease trap. This is incorrect. The three
compartment sink must be indirectly plumbed for waste to the grease trap.
4. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the
sink basin, is required between the raw meat/poultry/seafood preparation sink and ready to eat food
preparation and storage areas,
5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height above the sink top
is required between the handwash sink and all food preparation areas.
6. When splashguards (partitions and/or walls) are provided on both sides of a handwash sink the distance
between the splashguards must be at least 18 inches apart (shoulder width) to allow proper access to
the handwash sink.
7. The handwash sink for the counter area must be accessible for hand washing by employees from
both side of the bar/counter or an additional handwash sink will be required
8. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at
the same time provide hot water to all handwash sinks.
9. Hot water must be available to all handwash sinks within 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 required so that proper testing of the 15-second time requirement for hot water availability can be
completed.
10. All food service equipment, both new and used, must be listed by the National Sanitation Foundation
(NSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food at
temperature of 41'F or below.
3020 Rucker Avenue, Suite 104 E Everett, WA 98201-3900 N tel: 425.339.5250 0 fox: 425.339.5254
Subject: Proposed remodel and opening of Rusty Pelican, 107 5" Ave. N, Edmonds
December 29, 2011
Page 2
11. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food
service establishment. Used equipment must be clean, in proper operating condition, and in good repair.
Used refrigeration must be capable of holding at a temperature of 41OF or below.
12. 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 inches is required on the wall behind counter
top equipment taller than 16 inches, Floor to ceiling protection is required on the wall behind
dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated
hardboard is not acceptable.
13. 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.
14. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily
cleanable.
15. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
16. 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.
17. Plumbing must meet state and local codes.
18. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire
codes.
A preoperational inspection is required prior to operating permit issuance and approval to open
for business. At the time of inspection the construction 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 will result in a $168.00 per hour re -inspection fee. Contact the Food 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 Regulations 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 District prior to implementation of the changes.
Please contact me if you have any questions. My office number is 425.339.5250 and my email address
is
Si c rel
c
Jo7hSipkens, RS, REHS, REHP
v.
Env' onmental Health Specialist
JS/sm
Enclosure: Permit application and current fee schedule
Cc: City of Edmonds Building Department
Kris J. Mullen, RS, Environmental Health Division