20141125121245018.pdf4741 SNOHOMISH
KiOO& Bryan KaOiCk DEVELOPMENT303yCEE,
S2O5Park Road COLCTF11 '
Edmonds, WA 88020 '
' -
Subject: Proposed Scratch Distillery, 19OSunset Avenue, Edmonds
Dear K4[ and Mrs. K@Oick: '
Your plans have been
`
reviewed with the with
the policies Cfthe Snohomish Health District. With the addition nfthe following conditions, the plans
are approved.
1 . The conditional approval of the plans for Scratch Distillery was based upon the plans submitted
November 17, 2014 and the menu and HACCP submitted September 10, 2014. Any changes to the
plans submitted November 17, 2014 and the menu and HACCP submitted September 10, 2014 will
vold this approval.
2. Based upon the information submitted, the only menu item is distilled spirits served in glassware.
No food or food service of any kind is proposed. No changes to this menu will be allowed
without preapproval from the Health District.
3.- - The -Health District operating- permit application process must be completed prior to -opening for ------
business., This facility will be classified as a low risk food establishment with seats.
4. Three -compartment sinks must be NSF orequivalent |iohad with integral drainboards at both ends. The
basins of the three -compartment sink must be large enough to fit the largest item needing to be washed.
5. /\ i di r� s� drain i�
rnmuired for the +kr
' traprease
is [d �
considered grease �@pkSindirectly drained. ANovdishwasher and any equipment in which food is placed. Please note.that a direct drain to a ember 2D.
2O14telephone conversation with Stacey Crumbaker (U[baOBdd)/discussed installing 8floor sink
rather than @ floor drain in the dish machine/three-compartment sink area in order to achieve an
indirect waste drain (8O air gap) for both the mechanical dishwasher and three-COnlpartFneDt Sih��
`-
8. Ahorizontal separation ofatleast 10inches oravertical partition 16inches inheight iarequired
between the handvvoahsink and all food preparation areas.
^ ' '
7. VVete[ heaters must be of sufficient size to provide hot water Lo diehvvaaher and/or scullery sinks and at
the same time provide hot. water to all handwash sinks.
8. Hot water must beavailable b]all hondvvashsinks within 15 seconds. The hot water for the facility
not be Used. at any plumbing fix1Ure, fora minimum of hours prior tothe preoperational inspection.
This is required so that proper testing of the 15"second time requirement for hot water availability can be
completed.
9. All food service equipment,bo8hnwvvandused. be listed by the National Sanitation Foundation
or equivalent for its intended use. Used and new refrigeration must be capable of holding food at
temperature of41"Forbelow.
1O.Used equipment iesubject to onsite inspection to determine acceptability for use in the proposed food
service establishment. Used equipment must be c|ean, in proper operating cundiiion, and in good repair.
Used refrigeration must becapable of holding atmtemperature of41"Forbelow.
3020 lRucker Avenue, Soite 104 IN Everett, WA 98201-3900 M tel: 425,339,5250 1111 fax: 425.339.5254
Subject: Proposed Scratch Distillery, 190 Sunset Avenue, Edmonds
November 24, 2014
Page 2
11. 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. Plastic coated hardboard is not acceptable.
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. Per earlier conversations with Stacey Crumbaker (Urbanadd), it was determined that in lieu of requiring
the installation of a designated mop sink, trench drains on site will be utilized for mop sink waste.
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 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@snohd.org.
Sincerely_,
7 Y_
EI 7ne Hagedor , RS
Environmental Health Specialist
Food Establishment Plan Review
Enclosure: Application for Food Establishment Permit, Fee Schedule
cc: City of Edmonds Building Department
WA State Liquor Control Board
Brent French, RS, Environmental Health Specialist