20141104121140853.pdfJody Fox
KDW SO'Brien
102025 th Ave NE, Gude 300
Seattle, WA 98125
Subject: Proposed Starbucks Coffee, 9801 Edmonds Way, Edmonds
Dear Mr. Fox:
EDYiRonO7eOfOl Health Division
Your have beenreviewed with the ' and w�hUhepo|��m
ofthe Snohomish Health Diehict,��Uhtheaddition ofthe following conditions, the plans are approved.
1. The conditionalaprovm|ofthep|mmaforStarbuckmCoffeexvas based upon the plans, menu and
HACCP submitted October 3, 2014. Any changes to these items will void this approval.
2. The Health District operating permit application process must becompleted prior toopening for business.
This facility will be classified as a medium risk food establishment with 51-150 seats.
3. Based on information received on October 30, 2014, the back bar handsink is fifteen inches wide with eight
inch splashguards oneach side ofthe handsink.
4. Three -compartment sinks must be NSF or equivalent listed with integral dreinbomrds at both ends. The
basins of the three -compartment sink must be large enough to fit the largest item needing to be washed.
5' An indirect waste drain (an air gap) in required for the three -compartment sink, mechanical diohwaaher, ice
machine, running water dipper well, and any equipment in which food is placed. Please note that direct
drain to a grease trap is not considered an indirect drain even if the grease trap is indirectly drained.
8. Water heaters must beofSufficient size to provide hot water todishwasher and/or scullery sinks and atthe
same time provide hot water boall handwaehsinks.
7. 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.
8. All food service equipment, both new and used, must be |iabad bvthe National Sanitation Foundation (NGF) or
equivalent for its intended use. Used and new refrigeration muet be capable of holding food at temperature of
41"Forbelow.
0. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service
establishment. Used equipment must be dean, in proper operating oondition, and in good napair. Used
refrigeration must be capable of holding atatemperature of41^F or below.
10. This facility has a limited amount ofreach-in i No advanced preparation of foods that
require cooling will be allowed unless a walk-in refrigerator of, blast chiller (rapid temperature pull down
refrigerator) is installed or other Health District approved cooling method is in place. Approval of cooling
methods other than in a walk-in refrigerator must be approved prior to final plan approval. Any proposed
cooling method Must be included in required description of the food preparation process. Please note that if
any approval for, cooling of food is given the risk classification for the establishment will change to a high-risk
food establishment and an additional permit fee for the classification change will be charged.
11. Extra wall protection is requiredonwalls behind all sinks, including restroomhandwaehsinks, and food
preparation counters and tables. A 18 -inch high baukap|osh of plastic |eminaba, fiberglass -reinforced plastic of,
equal iaacceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment
taller than 18 inches. Floor to ceiling protection is required on the wall behind dishwashers. VVuU protection
behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable.
3020 Rucker Avenue, Suite 104 N Everett, WA 98201-3900 N tel: 425.339.5250 N fax: 425.339.5254
12. 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.
13. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily
cleanable.
14. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces
are not acceptable)
15. 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.
16. Plumbing must meet state and local codes.
17. It cannot be determined from the floor plan or information submitted whether or not a chemical 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 water connection. A
`sidekick' adaptor at the mop sink faucet is acceptable.
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
equipmentmustbe in place and in proper operating condition. Incomplete construction or equipment operation
will result in a $168.00 re -inspection fee. Contact the Food Program office a minimum of one week in
advance 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 425.339.8742 and my email address is
ehagedorn(a-)snohd.org.
Sin (�rely,"
Elaine Hagedorn, RS
Environmental Health Specialist
Food Establishment Plan Review
EH/sm
Enclosure: Permit application and current fee schedule
cc: City of Edmonds Building Department
Brent French, RS, Environmental Health Specialist