20160223135450.pdf(1'47Z SNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG Environmental Health Division
February 17, 2016
"s
Eddie King
PO Box 2513
Issaquah, WA 98027
Subject: Remodel, Red Lantern Cuisine, 546 5th
Ave S, Edmonds
Dear Mr. King:
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.
1. The conditional approval of the plans for Red Lantern Cuisine was based upon the menu,
and HACCP submitted January 20, 2016, and plans resubmitted February, 11, 2016. Any
changes to these plans 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 1360 seats.
Facility has currently paid for a medium risk permit, but will need to pay the difference ($173)
to upgrade to a high risk permit prior to approval to open.
3. An indirect waste drain (an air gap) is required for the food preparation sinks, three -compartment
sink, mechanical dishwasher, ice machine, pop dispenser, steam table, walk-in refrigeration, and
any equipment in which food or food contact equipment is placed.
4. A reduced pressure backflow prevention device is required at the end of the copper water pipe
serving the pop dispensing system prior to the carbonation device. No cooDer or brass pipe/fittings
nr nthAr nntPnfiaHv corrodible material is allowed after the reduced pressure backflow prevention
5. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the raw meat/poultry/seafood preparation sink and ready to eat food preparation and storage
areas.
6. 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.
7. If splashguards (equipment, 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.
8. 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.
9. 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.
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.
3020 Rucker Avenue, Suite 104 a Everett, WA 98201-3900 a tel: 425.339.5250 a fax: 425.339.5254
11. 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.
12. 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.
13. 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.
14. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and
easily cleanable.
15. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
16. 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.
17. Plumbing must meet state and local codes.
18. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
fire codes
19. No food storage or preparation is allowed in the establishment prior to the preoperational
inspection. No foodstorage or preparation is allowed in the establishment until after
approval to open is granted by the Health District.
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 ;168.64 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 Re ulations 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 425.339.8768 and my email address
is zchristovherQsnohd.org,
Sincerely,
Z cis Christopher, RS
Environmental Health Specialist
Food Establishment Plan Review
ZC/sm
Enclosure: Annual Food Service Permit Application
cc: Huey Chang, Owner
City of Edmonds Building Department