20160328145724.pdfSNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG
March 22, 2016
Tom Budineck
8723 Talbot Rd
Edmonds, WA 98026
Subject: Proposed, 190 Sunset, 190 E Sunset Ave, Edmonds
Dear Mr. Budineck:
Environmental Health Division
2016
:RVI
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 190 Sunset was based upon the plans and HACCP
submitted March 16, 2016, and the menu submitted January 22, 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 151-250 seats.
3. You have indicated that you will provide catering services. Prior to scheduling a pre-
operational inspection, submit the completed catering questions, included with this letter.
4. An indirect waste drain (an air gap) is required for the food preparation sinks, three -compartment
sink, mechanical dishwashers, ice machines„ ice bins, espresso machines, beer troughs, soda
dispenser, steam table, walk-in refrigeration, and any equipment in which food or food contact
equipment is placed.
5. 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 copper or brass pipeffittings
or other potentially corrodible material is allowed after the reduced pressure backflow Rrevention
device.
6. 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.
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. 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.
9. 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.
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 15 -second time ireq,uirement 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 0 Everett, WA 98201-3900 N tel: 425.339.5250 N fax: 425.339.5254
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15. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and
easily cleanable.
41-1 Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
17. All light fixtures in foodpreparation 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. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
fire codes
20. No shelving or equipment may situated on either side of the hand washing sink/mop sink combo
unit to allow proper access for hand washing.
21. No food storage or preparation is allowed in the establishment prior to the preoperational
inspection. No food storage 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 :168.00 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 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 christo her snohd.or
Sincerely, -,
inch Christopher, RS
Environmental Health Specialist
Food Establishment Plan Review
ZC/sm
Enclosure: Annual l=ood Establishment Permit Application
Catering Questions
cc: City of Edmonds Building Department
WA State Liquor Control Board