20170707164500.pdfN V
&AVIWWA
SNOHOMISH
HEALTH DISTRICT '76-bl) -20( -7, 06 Z6P
WWW.SNOHD.ORG
June 30, 2017
Nikolai Kulakevich
11107 51st Ave SE
Everett, WA 98208
Subject: Proposed Ganache Patisserie, 407 Main St, Edmonds
Dear Mr. Kulakevich:
Environmental Health Division
JUL 0 71 2011
L)EVELOM a' T SM V1 C 7 5
Your plans have been reviewed with the Rules and Requlations 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 Ganache Patisserie was based upon the plans submitted
June 19, 2017 and the menu and HACCP submitted April 27, 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 low 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 sanitizer basin of the three -compartment sink, espresso
machine, 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. 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.
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 three compartment sink and the mop sink. The only acceptable option to the
pony wall, other than the 16 inch horizontal separation, is the use of a partition of at least I Y4 inch in thickness
(similar to the partitions in restroom stalls) from the floor to at least 16 inches above the sink basin of a
material that is waterproof.
7. 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.
8. 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.
9. 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.
10. 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 417 or below.
11. 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. Wall protection
behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable.
3020 Rucker Avenue, Suite 104 0 Everett, WA 98201-3900 E tel: 425.339.5250 E fax: 425.339.5254
12. 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.
13. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily
cleanable.
14. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces
are not acceptable.)
15. 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.
16. Plumbing must meet state and local codes.
17. This establishment has customer seating and the only restroom is located in the corner of the kitchen. This
does not meet the requirements of the Washington State Retail Food Code. Based on information
submitted on June 20, 2017, a variance to allow customer access to the restroom has been granted.
This variance is for the current operation only and is non -transferable. If during routine inspections it is found
that active food preparation is occurring on site in the kitchen or that public exposure to open foods in the
kitchen is not adequately minimized, this variance may be revoked.
18. A self -closing mechanism is required on the restroorn door.
19. 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.
20. 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.
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
ehagedornCcDsnohd.org.
Sincerelv,
Elaine H gedorn
Environmental Health Specialist
Food Establishment Plan Review
EH/sm
Enclosure: Annual Food Establishment Permit Application, Fee Schedule
cc: City of Edmonds Building Department
Retta Taffesse, IRS, Environmental Health Specialist