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20170403124854.pdf(JPQ SNOHOMISH HEALTH DISTRICT WWW.SNOHD.ORG March 29, 2017 Ross Jameson 2812 Colby Ave Everett, WA 98201 P,�LD9,6f�) / 7 - D 04 � Subject: Proposed Bambu, 22511 Hwy 99 #106, Edmonds Dear Mr. Jameson: Environmental Health Division RECEIVED APR 0 3 2017 DEVELOPMENT SERVICES COUNTER Your plans have been reviewed with the Rules and Re-qulations of the State Board of Health, and with the policies of the Snoho miish Health District. With the addition of the following conditions, the plans are approved. 1. The conditional approval of the plans for Bambu was based upon the plans submitted February 28, 2017, the menu submitted January 20, 2017, and HACCP submitted March 13, 2017. Any changes to these items 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 13-50 seats. 3. Three -compartment sinks must be NSF or equivalent listed with rounded corners and integral drainboards at both ends. The basins of the three -compartment sink must be large enough to fit the largest item needing to be washed. 4. An indirect waste drain (an air gap) is required for the food preparation sink, three -compartment sink, ice bins and machines, espresso machine, walk-in refrigerator, and any equipment in which .food is placed. Please note that a direct drain to a grease trap is not considered an indirect drain even if the grease trap is indirectly drained. 5. Food preparation sinks must be NSF or equivalent listed with at least one integral drainboard. 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. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink (item #2) and the food preparation sink (item #3), 8. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink (item #2) and the stainless steel table (item #17). 9. When splashguards (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 vvidth) to allow proper access to the handwash sink. 10, 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 to all 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. 12. All handwash sinks basins must be at least 10" long by 10" wide and 5" deep. The submitted plan review questionnaire indicates that this requirement is met. No model numbers were submitted for the wall mount handwash sinks. Ensure that all handwash sink basins are at least I 011x1 O"xs". 13. 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 OF or below. 3020 Rucker Avenue, Suite 104 0 Everett, WA 98201--3900 0 tel: 425.339,5250 0 fax: 425.339,5254 14, Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used refrigeration must be capable of holding at a temperature of 41 *F or below. 15. No model numbers were submitted for the three compartment sink (item #1), the wall mounted hand sinks (item #2), the food preparation sink (item #3) and the mixer/blender (item #20). All food service equipment, both new and used, must be listed by the National Sanitation Foundation or equivalent for its intended use. Prior to the request for a pre -operational inspection manufacturer narne and model numbers for the three compartment sink (item #1), the wall mounted hand sinks (item #2), the food preparation sink (item #3) and the mixer/blender (item #20) must be submitted. All equipment Must be NSF or equivalent listed or will be required to be replaced with NSF or equivalent listed equipment or documentation must be submitted which demonstrates NSF equivalency. 16. All food service equipment must be listed by the National Sanitation Foundation or equivalent for its intended use, The Global Bear Corp. snow ice shaver (model #TDOM/M) was not found in tile current NSF or equivalent listings. This equipment Must be replaced with NSF or equivalent listed equipment or documentation must be submitted which demonstrates NSF equivalency. Manufacturer names and model numbers for replacement equipment or equipment dOCUmentation must be submitted prior to the request -for a preoperational inspection. Originally Submitted manufacturer names and model numbers should be rechecked to assure the information submitted is accurate. Please note that subsidiary manufacturers are often not found in the NSF and equivalent listings. The manufacturer name should be verified and submit the parent compan name if one is found. 17. Extra wall protection is required on walls behind all sinks, including restroorn handwash sinks, and food preparation counters and tables. Sinks in corners must also have wall protection on the side walls. 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. Wall protection behind mop sinks Must cover the entire splash zone. Plastic coated hardboard is not acceptable. 18, All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with a durable, nonabsorbent, easily cleanable mlaterial. 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. 19, The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily cleanable. 20. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces are not acceptable.) 21. 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. 22. Plumbing must meet state and local codes. 23, It cannot be determined from the floor plan or information submitted whether or not a chemical dispensing systern 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. 24. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes. A preoperational inspection is required prior to operating perroit 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 $130.00 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 ReC;Ulations of the State Board of Health for Food Service Sanitation. Subject: Proposed Bambu, 22511 Hwy 99 #106, Edmonds March 29, 2017 Page 2 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 ehaqedorn(o),snohd.orq. Since,rely, Elainer'Hagedorn, RS Environmental Health Specialist Food Establishment Plan Review EH/srn Enclosure: Annual Food Establishment Permit Application, Fee Schedule cc: City of Edmonds Building Department Huy Vu, Owner Retta Taffesse, RS, Environmental Health Specialist