Gravity Bar Health Dist Approval Letter.pdfSNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG Environmental Health Division
December 28, 2017
Elyssa Bo
rd
22530 915 Avenue West
Edmonds, WA 98026
Subject: Proposed Gravity Bar, 610 5th Avenue South #B, Edmonds
Dear Ms. Boyd:
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 Gravity Bar was based upon the plans and menu
submitted December 27, 2017 and HACCP submitted October 11, 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 medium 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 food preparation sink, sanitizer basin of the
three -compartment sink, ice 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. Food preparation sinks must be NSF or equivalent listed with at least one integral drainboard.
6. 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.
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 (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of
holding food at temperature of 41 OF 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 41OF or below.
11. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent
for its intended use. The Blendtec blender, model #Classic 560, the ALD bubble waffle maker,
model #FY-6, the Miracle juicer, model #MJ445, the Miracle Pro Green juicer, model #MJ 575, and
the Champions juicer, model #G5-PG710, were not found in the current NSF or equivalent listings.
This equipment must be replaced with NSF or equivalent listed equipment or documentation must
be submitted which demonstrates NSF equivalency. Manufacturer names and model numbers
3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 0 tel: 425.339.5250 ■ fax: 425.339.5254
for replacement equipment or equipment documentation must be submitted prior to the request for
a preoperational inspection. Originally submitted manufacturer names and model numbers should
be rechecked to assure the information submitted is accurate. Please note that subsidiary
manufacturers are often not found in the NSF and equivalent listings. The manufacturer name
should be verified and submit the parent company name if one is found.
12. No manufacturer name or model number was submitted for the soup warmer or the shave ice
machine. The manufacturer name and model number for this equipment must be submitted prior to
the request for a preoperational inspection.
13. This facility has a limited amount of refrigeration equipment. If during routine inspections it is found
that the current amount of refrigeration is inadequate for the refrigerated storage needs of the
facility then the number of menu items must be reduced to a level acceptable for the facility's
amount of refrigeration. The menu item reduction will remain in effect until such tirne as additional
refrigeration is installed and approved by the Health District.
14. 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 larninate, 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.
15. 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 all areas, including customer seating areas, must be filled and sealed so as to
provide a smooth and cleanable surface.
16. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and
easily cleanable.
17. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
18. All light fixtures in food preparation and storage areas must be provided with covers and
shatterproof bulbs.
19. Plumbing must meet state and local codes.
20. 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 systerns 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.
21. 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. Public access to the dry storage area needs to be restricted.
Subject: Proposed Gravity Bar, 610 5th Avenue South #B, Edmonds
December 29, 2017
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 $185.00 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 ehaaedorn(asnolid. ora.
Sincerely,
Elaine Hagedorn, RS
Environmental Health Specialist
Food Establishment Plan Review
EH/kkc
Enclosure:
cc: City of Edmonds Building Department
WA State Liquor Control Board
Retta Taffesse RS, Environmental Health Specialist