20170222101613.pdfSNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG
February 16, 2017
Cody Lin
10522 15"' Dr SE
Everett, WA 98208
Subject: Proposed, Sizzle Steak House, 23805 Hwy 99 #101, Edmonds
Dear Mr. Lin:
Environmental Health Division
RECEIVED
FEB 2 2 2017
DEVELOPMENT SERVICES
COUNTER
Your plans have been reviewed with the Pules and lie ulations of the State Eoard 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 Sizzle Steak House was based upon the plans resubmitted
on January 5, 2017, and the menu and HACCP submitted December 6, 2016. Any changes to the
submitted plans, menu, and HACCP 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 establishm.. Ant-w th51-150 seats.
3. An indirect waste drain (an air gap) is required for the food preparation sinks, mechanical dishwasher, ice
machine„ soda 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 copper or brass i effittin or other otentiall
corrodible material i allowed after the reduced ressure backflow revention device.
5. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink
basin, 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. Only one food preparation sink is indicated on the floor plan. Because of this, only 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.
8. Three -compartment sinks must have rounded corners and integral drainboards at both ends. The
drainboards of the three compartment sink must be sloped to the basins. The basins of the three -
compartment sink must be large enough to fit the largest item needing to be washed.
9. 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.
10. 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.
11. 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.
3020 Rucker Avenue, Suite 104 N Everett, WA 98201-3900 M tel: 425.339.5250 is fax: 425.339.5254
12. All food service equipment, both new and used, must be listed by the National Sanitation Foundation or
equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of
41 °F or below.
13. You have indicated that 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,
14. 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.
15. 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.
16. The ceiling above the food preparation areas must be non -perforated', nonabsorbent, smooth and easily
cleanable.
17. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces
are not acceptable.)
18. 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.
19. Plumbing must meet state and local codes.
20. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes
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 thie 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 $180.00 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 uiations of the State l3oard 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
zchristopbgr@snohd.org.
Sincerely,
Zach Christopher, RS
Environmental Health Specialist
Food Establishment Plan Review
ZC/sm
Enclosure: Annual Food Establishment Permit Application, Fee Schedule
cc: City of Edmonds Building Department
WA State Liquor Control Board