20150629133032791.pdfRandy Baker
655Main St#3O1
Edmonds, WA 08020
Subject: Proposed Remodel Chanterelle Specialty Foods, 316 Main St, Edmonds
Dear Mr. Baker:
EDViR}DDleDf(]l Health Division
Your plans have been reviewed with the Rules and Regulations of the State Board of Health, andwith the policies ofthe
Snohomish Health District, With the addition of the following conditions, the plans are approved.
1. The conditional approval mfthe plans for Chanterelle ShahmPoodsxxosbaseduponthep|mns submitted
December 21,2O14.Any changes bmthese plans will void this approval.
2. Three -compartment sinks must be NSF or equivalent listed with integral drainboards at both ends. The basins cfthe
three-compartmenteinkmustb�|arg*anoughtofitthe|argeatitemneedingbobewashed
.
3. An indirect waste drain (an air gap) is required for the food preparation einks, three -compartment sink, mechanical
diahwasher, ice machin`, pop diso neer, running water dipper vveU. steam table, walk-in refrigeration, and any
equipment inwhich food is placed.
' Please note that direct drain to grease trap is not considered an indirect drain
even ifthe grease trap isindirectly drained.
4. A reduced pressure backflow prevention device is required at the end of the copper water pipe serving the pop
dispensing aynnam prior tothe carbonation device. No copper or brass pipe/fittings orother potentially corrodible
material is allowed after the reduced pressure backflow prevention device.
5. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard,
O. A horizontal separation ofsdleast 16 inches oro pony wall, from the floor to at least 16 inches above the sink basn, is
required meat/poultry/seafood preparation sink and ready to eat food preparation and storage areas
The only acceptable optionto the pony wall, other than the /oinch horizontal separation, /sthe use "." partition "
.a
at
least 1 Y4 inch in thickness (similar to thepartitions in restroom steUa) from the floor br at least 16 inches above the
sink basin of amaterial that is waterproof. If this is usedd mustalso beshown onthe floor plan along with an
accurate description ofthe material toused and methodused for installing and securing the this partition,
7. Ahorizontal separation ofcdleast 18inches oravertical partition 1Ginches in height karequired between the
handwash sink and the adjacent food preparation sink in the kitchen and to the right of the bar handwash sink in the
newly remodeled bar area.
8. 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 toall hendwmshsinks.
Q. 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 fixtuna, fora minimum of hours prior to the preoperational inspection. This is required so that proper
besting of the 15 -second time requirement for hot water availability can be completed.
10. 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.
11. Uaad'`—'ipment is subjectinspection to determine obabi| for use i food service
establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration
must becapable ofholding atatemperature of41°Forbelow.
12. Nomanufacturer nrmodel number was submitted for the espresso machine, coffee grinders(2).and coffee brewers.
Prior to the request for the preoperational inspection a manufacturer and model number for the espresso machine,
coffee grinders (2).and coffee brewer must besubmitted. Manufacturer and model numbers must befound ho
be
certified bNSF orequivalent. If verification of NSF or equivalent certification for the espresso machine, coffee
grinders
. andcoffee brewer cannot begiven bvthe time oftherequemtforapnaopenaUono|inopectiontheseiteme
may not beapproved for use inthe proposed food establishment.
302ORucker Avenue, Suite lO4MEverett, YVA98Z0l-59OOImtel: 425.339.525OMfax: 425.359.5234
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. 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.
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. If the establishment continues to be in operation during the remodel, dust barriers must be installed to ensure that
food protection and safety is not compromised. The establishment will be required to discontinue operations if any
disruption in water, electrical, or sewer service occurs, due to the remodel. Proper handwash stations must be kept
accessible and functional during all hours of food service establishment operation.
19. Plumbing must meet state and local codes,
20. No mop sink is indicated on the floor plan. A mop sink is required at all food service establishments and will be
required as a part of the current remodel. Mop sink location must be approved by Snohomish Health District prior to
installation.
21. 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(a),snohd. orq.
Sin erely,
Elaine Hagedorn, RS
Environmental Health Specialist
Food Establishment Plan Review
EH/sm
cc: City of Edmonds Building Department
WA State Liquor Control Board
Zachary Christopher, RS, Environmental Health Specialist