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June 30, 2017
Shenmin Yi
22001 Hwy 99 #400
Edmonds, WA 98026
Subject: Proposed Dong Ting Chun, 22001 Hwy 99 #400, Edmonds
Dear Mr. Yi:
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 Dong Ting Chun was based upon the plans and
menu submitted May 19, 2017 and HACCP submitted May 19, 2017, and May 23, 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 51-150 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 sinks, sanitizer basin of the
three -compartment sink, mechanical dishwasher, ice machine, walk-in refrigerator, walk-in freezer,
woks, 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. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard.
6. 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.
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. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required on
both sides of the kitchen handwash sink (item #14).
9. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the soiled table of the dish machine (item #16) and the stainless steel work table,(item #9).
10. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the front counter handwash sink (item #23) and the adjacent dump sink (item #23A).
11. 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 width) to allow
proper access to the handwash sink.
12. 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.
3020 Rucker Avenue, Suite 104 E Everett, WA 98201-3900 0 tel: 425.339.5250 0 fox: 425.339.5254
13. 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.
14. 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.
15. 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 OF or below.
16. No manufacturer name was submitted for the custom made wok, walk-in cooler, or walk-in
refrigerator. Prior to the request for the preoperational inspection, the manufacturer names for the
custom made wok, walk-in cooler and walk-in freezer must be submitted. The manufactures must
be found to be certified by NSF or equivalent. If verification of NSF or equivalent certification for the
custom manufacturers cannot be given by the time of the request for a preoperational inspection,
the custom made wok, walk-in refrigerator and walk-in freezer may not be approved for use in the
proposed food establishment.
17. Submitted food flows indicate the presence of both a steamer and a pressure cooker. No
manufacturer name and model numbers were submitted for either the steamer or the pressure
cooker. These items also were not indicated on the submitted floor plan. Prior to the request for a
preoperational inspection, provide manufacturer names and model number for both the steamer
and the pressure cooker. Indicate also the location of these items within the establishment.
18. Extra wall protection is required on walls behind all sinks, including restroom 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. 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.
19. 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.
20. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and
easily cleanable.
21. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable.)
22. 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.
23. Plumbina must meet state and local codes.
24. 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.
25. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
fire codes.
26. It is unclear as to the amount of dry storage area that will be provided. A dry storage area of
sufficient size must be provided. The amount of dry storage area must be determined by one of the
following methods and will be verified for amount at the preoperational inspection; a) a floor space
(and wall shelf) area equivalent to 25% of all the kitchen space, or b) one square foot of space per
customer seat.
Subject: Proposed Dong Ting Chun, 22001 Hwy 99 #400, Edmonds
June 30, 2017
Page 2
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 $176.00 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 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 425.339.8742 and my email address
is eh@qedorn(c-)snohd.orq.
Sincerely,
laine Hagedorn, RS
Environmental Health Specialist
Food Establishment Plan Review
EH/sm
Enclosure: Annual Food Establishment Permit Application, Fee Schedule
cc: City of Edmonds Building Department
WA State Liquor Control Board
Retta Taffesse, RS, Environmental Health Specialist