Health Dept Approval Letter.pdfSNOHOMISH
HEALTH DISTRICT
WWW.SNOHD.ORG
June 26, 2017
Environmental Health Division
Mark Klebeck
401 Baker Blvd
Tukwila, WA 98188
Subject: Proposed Top Pot Doughnuts (resubmittal), 150 Sunset Ave S, Edmonds
Dear Mr. Klebeck:
Your plans have been reviewed with the Rules and Requlations 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 Top Pot Doughnuts was based upon the revised
plans submitted June 16, 2017, and the menu and HACCP submitted September 2, 2015, and
May 23, 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 sanitizer basin of the three compartment sink,
mechanical dishwasher, ice machine, running water dipper well, espresso 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. 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.
6. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the front prep/sales area handwash sink (item #26) and the dipper well (item #9).
7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required .
between the back handwash sink (item #19) and the three compartment sink (item #23).
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 food service equipment, both new and used, must be listed by the National Sanitation
Foundation or equivalent for its intended use. Used and new refrigeration must be capable of
holding food at temperature of 41 OF or below.
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 41OF or below.
3020 Rucker Avenue, Suite 104 0 Everett, WA 98201-3900 0 tel: 425.339.5250 0 fax: 425.339.5254
13. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent
for its intended use. The Beverage Air undercounter refrigerator, model #UCR-28, and the Vet Tech
dishwasher, model #E18 DP 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.
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 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.
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 concrete floors 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. Hot hold unit heat lamps must be provided with 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 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
21. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
fire codes.
22. Proper and adequate sneeze protection must be provided at the front counter of the
preparation/sales area in the beverage preparation area. The sneeze guard must comply with NSF
or equivalent standards. The sneeze protection must intercept the direct line between the
customer's mouth and the food preparation area. On average the vertical distance from the
customer's mouth to the floor is 4 feet six inches to 5 feet. Additional details are included on the
enclosed information sheets.
23. 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.
24. 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. The only exception to this requirement is
the small amount of product required for soft serve yogurt and ice cream machines to allow
for determination of proper cold holding temperatures.
Subject: Proposed Top Pot Doughnuts (resubmittal), 150 Sunset Ave S, Edmonds
June 26, 2017
Page 2
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 425.339.8742 and my email address
is ehagedorn(c�snohd.org.
Sincerely,
ElaiZ�H a ed rn, RS
9
Environmental Health Specialist
Food Establishment Plan Review
EH/sm
Enclosure: Annual Food Establishment Permit Application, Fee Schedule
cc: City of Edmonds Building Department
Ken Renfro, Alderwood Water & Wastewater District
Jeff Oaklief, Johnson Architecture & Planning LLC
Retta Taffesse, RS, Environmental Health Specialist