healt district letter.pdfSNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG
August 15, 2016
Kwang-Leung Ho
17045 Southcenter Pkwy
Tukwila, WA 98188
Subject: Proposed, Arashi Ramen, 22511 Hwy 99 #105, Edmonds
Dear Mr. Ho:
Environmental Health Division
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Your plans have been reviewed with the Rules and Regulations of lie State Board of HeaPthand 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 Arashi Ramen was based upon the plans, menu, and HACCP
submitted August 1, 2016. Any changes to these items without preapproval from the Health District
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 4.3-30 seats.
3. An indirect waste drain (an air gap) is required for the food preparation sink, sanitizer basin of the three -
compartment sink, mechanical dishwashers, ice machine, steam table, walk-in refrigeration, and any
equipment in which food or food contact equipment is placed.
4. The food preparation sink (item #20) must have at least 1 integral drainboard that slopes back into the
sink basin. The sink must have raised edges to retain water. No pari o tthe sink may overlap with the
adjacent mop sink. A splash guard must be installed between the prep sink and the mop sink.
5. 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, be indirectly ectly dr ail led, and have at least one integral aP dr ail iboar d.
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. Three -compartment sinks must have rounded corners and integral drainboards at both ends. The automatic
dishwasher must also have two drainboards. The three -compartment sink and the automatic dishwasher may
share a drainboard as long as there are no gaps created between the 3-comp2rtment sink drainboard and the
automatic dishwasher. If welding these pieces of equipment together, there must not be any rough welded
seams.
8. The drainboards of the three compartment sink must be sloped to the basins. The basins of the three -
compartment sink must be large enough to fit the largest item needing to be washed.
9. If splashguards (equipment, 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.
10. Water heaters must be of sufficient size to completely fill two compartments of the three -compartment sink
with hot water and still be capable of providing at least 100°F water at the handwash sinks.
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I nut wafer must be available to all handwash sink -s wilhin 15 seconds. The nUL wale) o he ia�:iniy iMUSL 11UL
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.
3020 Rucker Avenue, Suite 104 0 Everett, WA 98201-3900 a tel: 425.339.5250 is fax: 425.339.5254
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. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food
preparation counters and tables. 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.
1must becr_ne floa+ed, nonah�Orhenismooth and easilyee ;ure�
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. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes
20, Any cooling method, other than the shallow pan method (2 inch food depth, uncovered, in the walk-in
refrigerator), must be monitored and documented. Documentation must show that the food cools from 135
degrees F to 41 degrees F within a total of 6 hours, provided that it cools from 135 degrees F to 70 degrees F
within the first 2 hours. Be sure to have time and temperature logs readily available for review.
21. No food storage or preparation is allowed in the establishment prior to the preoperational inspection.
No food storage or preparation is allowed in the establishment until after approval to open is granted
by the Health District.
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 425.339.8768 and my email address is
zchristo her snohd.or .
Sincerely,
ZacChristopher, RS
Environmental Health Specialist
Food Establishment Plan Review
ZC/sm
Enclosure: Annual Food Fctahlichmant Parmit dnnlirtatinn
cc: City of Edmonds Building Department
WA State Liquor Control Board