The URL can be used to link to this page

20150527163807189.pdf� �� /u��= �� /�Y�� >�r��J L1��/�[Ti� F\|�T[�|��T / /,_r��// / DISTRICT 1�n&_ VVVVVV.SN/lA[l.(lRG April 24.2O15 Tristan Van Slyke 4O4South 8"'St, Suite 2O1 Boise, Idaho 83702 Subject: Proposed WinCo Foods, 21900 Highway 99, Edmonds, WA Dear Mr. Van Slyke: E0YiPJD[0eDt(]l Health Division 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 (Health District). - conditions, the p|anoare approved, 1. The conditional approval ofthe plans for VVnCoFoods was based upon the plans,and �� n*� submitted March 3,uV15.Any changes tothe plans, menu and HACCP submitted March 3,2O15will void this approval. 2. The Health District operating permit application process DnUat be oonno|a1ad prior to opening for business. This facility will be classified as e |oxv risk grocery with 0-12 seata, e high risk deli with 0-12 seats, elow risk bakery with D'12 seats, alow risk specialty fish with O-12seats and elow risk meat/fish with O-12seats. 3. Per the abOvo, this facility be permitted with five separate permits. Note that during plan review, payment was received for only four permits. /\nadditional $15Oisdue tothe Health District for the plan review ofthe fifth permit. 4. 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. 5. An indirect waste drain (on air is required for all food preparation ainks, three -compartment sinks, mechanical dishwashers, ice nneuhinee. general store refrigerated cases, walk-in refrige[aUon, and any equipment in which fond is placed. Please note that a direct drain to o grease trap is not considered on indirect drain even if the grease trap is indirectly drained. 0. Each food. preparation sink nnua1 be NSF o[equivalent listed with atleast one integral d[ainbuard. 7. No food preparation sinkkaindicated on the floor plan iDthe produce dry room. Because ofthis, no vegetable/fruit chopping, rinsing/washing andnshvdratingwiUbeoUovvedun/oaaava vegetable preparation sink is installed. Per documentation received at the time of plan review,. �Vin(�V Foods stores do not engagei i ffruits 0[vegetables. The produce dapa�nnentaexc|uaive|yperform stocking functions and Uonot cut, wrap orprepare any produce items. VVinCnFoods buys all produce items pre -trimmed orpne-wrn d.' Should processes o[ proceduresinthe produce department ever change which require the addition ofa food preparation sink, the approval offood preparation processes and food preparation sink location is required prior to installation and use of any food preparation sink. 8. Nofood preparation sink ieindicated oDthe floor plan inthe meat prep/wrap room. Nnrinsing nrthawing . under running water ofraw meat and/or poultry will be o||ovvod unless e raw meat food preparation sink is installed. Approval of food preparation processes and preparation sink location is required prior to installation and use nfany food preparation sink. S. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required 3020 Rucker Avenue, Suite 104 M Everett, WA 98201-3900 M tel: 425.339.5250 M fax: 425.339.5254 Subject: Proposed WinCo Foods, 21900 Highway 99, Edmonds, WA April 24, 2015 Page 2 10. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the bakery handwash sink and the bakery food preparation sink; between the service deli handwash sink and the service deli food preparation sink; between the service deli handwash sink and the service deli three compartment sink; between the deli wrap handwash sink and the stainless steel table; between the deli wrap three compartment sink and the deli wrap food preparation sink; between the service seafood handwash sink and the service seafood three compartment sink; between the service seafood handwash sink and the service seafood food preparation sink;.and between the meat prep/wrap room hand wash sink and the meat preap/wrap room three compartment sink. 11. Only one handwash sink is indicated on the floor plan in the service deli. Handwash sinks are required to be accessible and located within twenty feet of all food preparation areas. Having two eight foot stainless steel tables with a walkway between increases accessibility to the handwash sink from the front deli service cases. If during routine inspections bare hand contact with ready -to -eat foods is ever observed or it is found that proper hand washing is not being done and/or that the existing handwash sink locations are not providing proper access to all food preparation areas, the installation of an additional handwash sink in the service deli may be required. 12. 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. 13. 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. 14. 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. 15. 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 OF or below. 16. 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. 17. Customer self service bulk food dispensers must be of a design so as to provide proper and adequate sneeze protection and prevent direct hand contact of the food by the customer. The dispenser must also be easily cleanable and be constructed of food grade materials. Preapproval of self service bulk food dispensers is required prior to use of the dispensers. 18. 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. 19. 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. Subject: Proposed WinCo Foods, 21900 Highway 99, Edmonds, WA April 24, 2015 Page 3 20. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily cleanable. 21. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces are not acceptable) 22. 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. 23. Plumbing must meet state and local codes. 24. 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 `wy e' 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. 25. 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 ehaaedorn @snohd.ora. Sincerely, � �. C� � Elan ne Hagedorn RS Environmental Health Specialist Food Establishment Plan Review EH/mem Enclosure: Annual Application for Food Establishment Permit, Fee Schedule cc: City of Edmonds Building Department WA State Liquor Control Board Dave Van Etten, WinCo Foods