20170919110548.pdf(1'47Q SNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG
September 13, 2017
Randy Steenerson
4627 Harbour Heights Drive
Mukilteo, WA 98275
Subject: Proposed Amata Thai, 22814 1 00th Avenue West, Edmonds
Dear Mr. Steenerson:
Environmental Health Division
RECEIVED
SEP 19 2017
DEVELOPMENT 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 Amata Thai was based upon the plans, menu and
HACCP submitted August 17, 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 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, pop dispenser, woks, 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. A reduced pressure backflow prevention device is required at the end of the copper water pipe serving
the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other
potentially corrodible material is allowed after the reduced pressure backflow prevention device.
6. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard.
7. 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 food preparation sink and the
produce/ready to eat food preparation 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 1 1/4 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.
8. 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.
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 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 417 or below.
3020 Rucker Avenue, Suite 104 9 Everett, WA 98201-3900 0 tel: 425.339.5250 0 fax: 425.339.5254
12. 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.
13. Extra wall protection is required on walls behind all sinks, including restroorn handwash sinks, and food
preparatio,n 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.
14. 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.
15. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and �easily
cleanable.
16. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
17. 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.
18. Plumbing must meet state and local codes.
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 rnop sink faucet is acceptable.
20. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire
codes.
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 $180.00 re -inspection fee. Contact the Food Program office a minimurn 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
eh4_qedom(a-)snohd.orq.
Sincl,erely,,
Elain' e , Hage2dorn, RS
Environmental Health Specialist
Food Establishment Plan Review
EH/kdc
Enclosure: Annual Food Establishment Permit Application, Fee Schedule — Food Safety
cc: City of Edmonds Building Department
WA State Liquor Control Board
Retta Taffesse RS, Environmental Health Specialist