Health Dept approval letter.pdfSNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG
February 13, 2018
Kali and Kris Kelnero
826 Olympic Ave
Edmonds, WA 98020
Subject: Proposed Kelnero, 545 Main Street, Edmonds
Dear Kali and Kris Kelnero:
Environmental Health Division
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.
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The conditional approval of the plans for Kelnero was based upon the plans, menu and
HACCP submitted February 1, 2018. Any changes to these items will void this approval.
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 51-150 seats.
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.
An indirect waste drain (an air gap) is required for the food preparation sinks, sanitizer basin of the
three -compartment sink, mechanical dishwashers (2), ice machine, ice wells, beer tap line drain
pans 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.
Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard.
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 preparation sink and ready
to eat food preparation and storage areas.
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 preparation sink and the
adjacent vegetable preparation sink. Use of splash guards in this situation is not allowed. 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 '/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.
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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.
A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the handwash sinks, item #11, and the ice wells, item #8 in the bar.
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.
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.
3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 0 tel: 425.339.5250 0 fax: 425.339.5254
12. 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".
13. 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.
14. 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.
15. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent
for its intended use. The Avantco countertop oven, model #CO-16, and the Avantco induction
range, model #IC18DB, 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 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.
16. The proposed menu indicates that cold smoked salmon and oyster will be served. When raw or
undercooked meats, eggs, fish, or seafoods and/or unpasteurized juices are offered for service or
for sale as ready to eat a consumer advisory must be available. The raw or undercooked meats,
eggs, fish, or seafoods and/or unpasteurized food items must be clearly identified as raw,
undercooked or unpasteurized on the menu, product label, or on a sign clearly visible to the
patrons. The sign, product label, or menu must also indicate the increased risk of food borne illness
associated with the consumption of raw, undercooked, or unpasteurized food items. Whether on the
menu, the product label, or on a sign the consumer advisory must be clear and easily readable. A
copy of the consumer advisory that will be used must be submitted prior to the request for a
preoperational inspection. Approval to open will not be given without submittal and approval
of the consumer advisory.
17. Oysters are included as a menu item. Shellfish tags or labels are required to remain attached to the
container in which the shellstock was received until the container is empty or sold. The date that
the last shellstock from the container is sold must be recorded on the tag or label. Dated shellfish
tags or labels are required to be maintained for ninety calendar days from the date that is recorded
on the tag or label.
18. 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. 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.
19. 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.
20. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and
easily cleanable.
Subject: Proposed Kelnero, 545 Main Street, Edmonds
February 13, 2018
Page 2
21. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
22. All light fixtures in food preparation and storage areas rnusi be provided with covers and
shatterproof bulbs. Hot hold unit heat lamps must be provided with shatterproof bulbs.
23. Plumbing must meet state and local codes.
24. 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.
25. 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 $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 @snohd.orq.
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 IRS, Environmental Health Specialist