20141204150010322.pdf�
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Division
David Wu
�4�32 14" Avenue SE
Subject: Proposed Boiling Point Restaurant, 22001 Highway 99 #100, Edmonds
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Your plans have been reviewed 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 perm Kapplication process must be completed priortoopeningfor
business. This facility will be classified as a high risk food establishment with 51-160 seats.
2. The conditional approvaloofth | for Boiling PointRestaurant xxasbased upon the plans,
menu and HA<�(� submitted' October14. 2014.Any changes tmthe plans, menu and HACCP
submitted October 14,2O14will void this approval.
3. Three -compartment sinks must be NSF or equivalent listed 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.
4. An indirect waste d (an airQop> is required for the food preparation ainko, three -compartment sink.
ice machine, walk-in refige[ation, and any equipment inwhich food is placed. Please note that a direct
drain to a grease trap is not considered on indirect drain even if the grease trap is indirectly drained,
5. Food preparation sinks must be NSF or equivalent listed with at least one integral drainboard.
O. Ahorizontal separation nfotleast 18inches U from the floor tootleast 1Oinches above the
sink basin. is required between the raw 0eothzou|tn//seafood preparation sink and ready to eat food
preparation and storage areas.
7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the hondvvaehsink and all food preparation areas.
8. When splashguardus (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 tothe heDdvvamhsink.
9. Water heaters must beufsufficient size to providehot water twdishvvaoher and/or scullery sinks and 8t
the same time provide hot water Luall handvvashsinks.
1O.Hot water must heavailable hmall haDdvvoShsinks within 15 seconds. The hot water for the facility at
not beused, et ' plumbing Nng fixture, for anninimumnf6hours ph�mm
ortothepnao preoperational
This iarequired a that proper testing of the 15-second firne requirement for hot water availability can be
completed.
11.All food service equipment, both new and used, Must be listed by the National Sanitation Foundation
@F)orequive|entforitsin(endeduoe.Uaedandnmvvrefrigeretiun[nuotheoopab|mofhV|dinghjodmL
t8nopmretu[eof41°FVrbelow.
12.Used equipment issubject to onsite inspection to deterrnine acceptability 1`01' use in the proposed food
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service establishment. Used equipment must be clean, in proper operating condition, and in good repair.
Used refrigeration must becapable ofholding atotemperature of41"Fo[below.
Subject: Proposed Soiling Point Restaurant, 22001 Highway 99 100, Edmonds
December 2, 2014
Page 2
13. The proposed menu indicates that partially cooked meats, eggs, fish or seafood are served to the
customer and that customers are responsible for continued cooking of the partially cooked meats, eggs,
fish or seafood. When raw or undercooked meats, eggs, fish, or seafood and/or unpasteurized juices are
offered for service or for sale as ready to eat, a consumer advisory must be available. The raw or
undercooked meats, eggs, fish, or seafood and/or unpasteurized food items must be clearly identified as
raw, undercooked or unpasteurized on the menu, product label, or on a sign clearly visible to the
patrons. The sign, product label, or menu must also indicate the increased risk of food borne illness
associated with the consumption of raw, undercooked, or unpasteurized food items. Whether on the
menu, the product label, or on a sign, the consumer advisory must be clear and easily readable. A copy
of the consumer advisory that will be used must be submitted prior to the request for a
preoperational inspection. Approval to open will not be given without submittal and approval of
the consumer advisory.
14. No overnight and or unattended cooking/hot holding of any food item will be allowed without proper
temperature monitoring equipment and pre -approval of the cooking/hot holding and monitoring
processes by the Health District. If any overnight and or unattended cooking/hot holding is proposed, a
revised HACCP for all these food items must be submitted for review and approval prior to implementing
any overnight and or unattended cooking/hot holding process. The HACCP must also specifically include
the type of monitoring equipment and how are temperatures recorded so that they can be properly
reviewed.
15. Fermented tofu and kimchi are included as menu items. Is the tofu fermented on site? Is the kimchi
prepared on site? If either of these food ingredient items are prepared on site, a description of the food
preparation process (HACCP) must be submitted.
16. 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. Wall protection behind mop sinks must cover the entire splash
zone. Plastic coated hardboard is not acceptable.
17. 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.
16. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily
cleanable.
19. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
20. 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.
21. Plumbing must meet state and local codes.
22. 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.
23. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire
codes.
Subject: Proposed Boiling Point Restaurant, 22001 Highway 99 #100, Edmonds
December 2, 2014
Page 3
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
ehaaedornna.snohd.ora.
Sincerely,
Elaine Hagedorn, S
Environmental Health Specialist
Food Establishment Plan Review
EH/mein
Enclosure: Consumer Advisory Example, Application for Annual Food Establishment Permit,
Fee Schedule
cc: City of Edmonds Building Department