20151026145318.pdfLuis Martinez
185 Olympic Wy
Kent, WA 98030
Subject: Proposed, Blackball, 22001 Hwy 99 N #300, Edmonds
Dear Mr. Martinez:
Environmental Health Division
the policies of the Snohomish Health District. With the addition f the following conditions, th" and with
Your plans have been reviewed with the Rules and Re ulations of the State Board of Health
e plans
are approved.
1. The conditional approval of the plans for Blackball was based upon the revised plans
submitted October 15, 2015, and your menu and HACDP submitted September, 21, 2015. Any
changes to these items without preapproval from the Health District will void this approval.
2. 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 1''3-50 seats.
3. An indirect waste drain (an air gap) is required for the food preparation sink, three -compartment
sink, ice machine, pop dispenser„ steam table, walk-in refrigeration, and any equipment in which
food or foodcontact equipment is placed',
4. 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.
5. Only one food preparation sink is indicated on the floor plan. Because of this only fruit/vegetable
preparation will be allowed at this sink. No rinsing or thawing under running water of raw meat,
poultry, and/or seafood will be allowed without the installation of an additional and separate food
preparation sink, If installed, the location of any additional food preparation sink must be approved,
prior to installation. The sink must be NSF listed or equivalent, be indirectly drained, and have at
least one integral drainboard.
6. If splashguards (equipment, partitions and/or walls) are provided on both sides of a handwash sink,
the distance between the splashgi.Fards must be at least 18 inches apart (shoulder width) to allow
proper access to the handwash sink.
7. Water heaters must be of sufficient size to completely fill two compartments of the 3 -compartment
sink with hot water and still be capable of providing at least 100�''F water at the handwash sinks.
8. 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,
9. 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.
10. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks..„ and
food preparation counters and tables. A 16 -inch high backsplah 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.
3020 Rucker Avenue, Suite 104 N Everett, WA 98201-3900 a tel: 425.339.5250 0 fax: 425.339.5254
food storage and
areas must
ors in the kitchen, food preparation, food service,able material, Expansion joints, seams saw
. ,NN flosurfaced
areas, must be filled and
be surfaced with a durable, nonabsorbent, easily clew
cuts and. the like in coi+ci"efooth and clleanale surfacge.cistomer seating
sealed so as to provide a p -perforated, nonabsorbent, smooth and
�1 , The ceiling above the food reparation areas must be non
easily cleanable.
smooth and easily cleanable. (Self stick. vinyl or other type
1. Cabinet shelving must be nonabsorbent,nt,
surfaces are not acceptable) provided with covers and
14. ,ill light fixtures in food preparation and storage areas must be
shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs..
15, dumbing must meet state and local codes. licable building, mechanical, and
16. The ventilation system shall be installed and operated to meet app
fire codesroval to open is
17, No food storage or preparation is allowed in the establishment until atter app
granted y the Health 'Distr approval to open
A preoperational inspection is required prior to operating p
ertvtit issuance and app
business. t the time of inspection the constructiono ofthe
o e al service establishment
IInwcomplete constructs n
for bu t the Food frog
rarr� offs
complete and all equipment must be in place re in proper reoperational inspection.
or equipment operation ill result in a 1Q re-inspectwo� tment for the p
rninirnurn of one week in advance to schedule an app
in preoperational one
inspection will ensure compliance with the Rules and Re ulatdons of the State
T p p
Board of Health for Food Servioe Sanptation. pre-approval from the Snohomish
Changes or additions to the approved pof the ochagr s equipgent reciuire
Health District prior to implementation
Please
contact me if you have any questions, lily office number is 425,339V and my ea
address
is jch I to her snohd®r
Sincerely,
Zc Christopher, RS
nvironmental Health Specialist
Food Establishment Plat) Review
ZCism
Enclosure: Annual Food Establishment Permit Application, Fee Schedule
cc: City of Edmonds Building Department
Tim Nguyen, owner