20170712084557.pdfSNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG
July 7, 2017
Andy Ttoe
1009 9 Avenue South
Edmonds, WA 98020
,- L-D 1��o 1 -7 6 ��'i 0
Subject: Proposed Patty's Eggnest, 21900 Hwy 99 #13, Edmonds
Dear Mr. Teh:
Environmental Health Division
RECEIVED
JUL 112017
OEVELOPMENT SERVICES
coUNTER
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 Patty's Eggnest was based upon the plans, menu and
HACCP submitted June 5, 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 c ' orners 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,
mechanical dishwasher, ice machine, ice well, coffee maker, juice maker, walk-in refrigeration, 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. 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 and have at least one integral drainboard.
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. 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.
9. 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.
10. 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.
11. All handwash sinks basins must be at least 10" long by 10" wide and 5" deep. Ensure that all handwash
sink basins are at least 10"x10"x5"-
12. All food service equipment, both new and used, must be listed by the National Sanitation Foundation (NSF) or
equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of
41'F or below.
13. 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.
14. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent for its
intended use. The Beverage Air sandwich prep table, model #SP48-1 0; the True sandwich prep table, model
#TSSU60-16; the TurboAir prep sink, model #TSS2-2D; and the RJ Fab three compartment sink, model #RJ-
3-1818-2D1 8, were not found in the current NSF or equivalent listings. This equipment must be replaced with
3020 Rucker Avenue, Suite 104 a Everett, WA 98201-3900 0 tel: 425.339.5250 0 fox: 425.339.5254
Please contact me if you have any questions. My office number is 425.339.8742 and my email address is
ehaqedornC6.snohd.ora.
Sir�cerel;y,
Elaine Hagedo
Environment6l Health Specialist
Food �, stab li6h ment,P Ian Review
EH/kdc
Enclosure:
cc: City of Edmonds Building Department
Retta Taffesse IRS, Environmental Health Specialist