20150114155320360.pdfDavid Wu
14632 14th Ave SE
Mill Creek, WA 98012
Subject: Proposed Boiling Point Restaurant, 22001 Hwy 99 #100, Edmonds
Dear Mr. Wu:
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. j
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 Boiling Pot Restaurant was based upon the plans,
menu and HACCP submitted October 14, 2014. Any changes to these items will 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 drain (an air gap) is required for the food preparation sinks, three -compartment
sink, ice machine, walk-in refrigeration, and any equipment in which food is placed. Please note that
a direct drain to a grease trap is not considered an 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.
6. 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.
7, A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the handwash sink and all food preparation areas. %
8, 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.
9. 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,
10. 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 1 5-second time 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 (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 IN Everett, WA 98201-3900 111 tel: 425.339.5250 N fax: 425.339.5254
12. 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 41 °F or below.
13, 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.
14. 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.
15. The ceiling above the food preparation areas must be non -perforated, nonabsorbent,smooth and
easily cleanable.
16. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
17. 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.
18, Plumbing must meet state and local codes.
19, 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.
20 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 ehaoedorn(@snohd.oM.
Sincerely,
ElL..,.
e Hagedo n, RS
Environmental Health Specialist
Food Establishment Plan Review
EHIsm
Enclosure: Permit application and fee schedule