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SNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG
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May 4, 2017
Sue Shlalngguan
10910 7 PI NE Bldg 6
Kirkland, WA 98033
Environmental Health Division
Subject: Remodel, PCC Natural Markets, 9803 Edmonds Way, Edmonds
Dear Ms. Shangguan:
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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 remodel plans for PCC Natural Markets was based upon the
plans, menu, and HACCP submitted March 29, 2017. Any changes to these items without
preapprovall from the Health District will void this approval.
2. It is understood that the scope of work will entail the remodel of the entire front service area, the
espresso kiosk, the grab and go buffet lines, the bulk grocery items section, and the wine and
cheese grocery area.
3. It is understood that this facility will be open during the remodel. Dust barriers must be installed to
ensure that food protection and safety is not compromised. The restaurant will be required to
discontinue operations if any disruption in water, electrical, or sewer service occurs, due to the
remodel.
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. 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.
6. 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 1 00"F water at the handwash sinks.
7. 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.
8. 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.
9. Extra wall protection is required on W211s behind all sinks, including restroom handwash sinks, and
food preparation counters and tables. A 16-inch high backspl2sh 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.
10. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and
easily cleanable.
11. Cabinet shelving must be nonabsorb,ent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable.)
3020 Rucker Avenue, Suite 104 E Everett, WA 98201-3900 N tel: 425.339.5250 E fox: 425.339.5254
12. 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.
13. Plumbing must meet state and local codes.
14. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
. .. fire codes.
A preoperational inspection is required prior to operating any of the newly remodeled areas. 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 follow-up inspections, billed at $180.00 per hour. 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 Regulations 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 zchristooher(@.snohd.ora.
Sincerely,
Za� Christopher, RS
Environmental Health Specialist
Food Establishment Plan Review
ZC/sm
cc: City of Edmonds Building Department