Loading...
Health District Approval Letter.pdfRobert Ho 321 Main Street Edrnonds, WA 98020 Subject* Proposed Remodel Salt and Iron, 321 Main Street, Edmonds Dear Mr. H'o: 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. 1. The conditional approval of the plans for Salt and Iron was based upon the plans submitted May 19, 2016, menu submitted June 11, 2016 and HACCP submitted June 10, 2015. Any changes to the plans submitted May 19, 2016, menu submitted June 11, 2016 and HACCP submitted June 10, 2016 will void this approval. 2. It is understood that the scope of this remodel is for the expansion of Salt and Iron into the space previously occupied by a retail meat establishment. Additional dining room space and a prep kitchen, which will be used for low volume dessert preparation and as server station during over flow periods, will result. The total seat count for Salt and Iron LLC wIJI increase to 51-150 seats. The fee difference in seat count from 13-50 to 51-160 seats must be submitted prior to approval to open. 3. Three -compartment sinks must be NSF or equivalent listed with 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, 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. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard. & Only one food preparation sink is indicated on the floor plan. Because of this only fruit/vegetable/ready- to-eat ruit/vegetable/ready- to-eat food 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 and have at least one integral drainboard. 7. 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. 8. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handwash sink and the food preparation sink and between the food preparation sink and the three compartment 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. 3020 Rucker Avenue, Suite 104 N Everett, WA 98201-3900 11 tel: 425.339.5250 M fax: 425.339.5254 Subject: Proposed Remodel Salt and Iron, 321 Main Street, Edmonds June 12, 2015 Page 2 11. All food service equipment, both new and' used, must be listed by the National Sanitation Foundation ((TSF) or equivalent for its intended use. Used and new refrigeration must be capable of holding food: at temperature of 41°F 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 41 OF or below. 11 No manufacturer and/or model number was provided for the reach -in refrigeration and freezer units. Prior to the request for the preoperational inspection, a manufacturer name and model number for the reach -in refrigeration and freezer units must be submitted. The manufacturer and model number must be found to be certified by NSF or equivalent. If verification of NSF or equivalent certification for the reach -in refrigeration and freezer units cannot be given by the time of the request for a preoperational inspection these units may not be approved for use in the proposed food establishment. 14. 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, 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. If the establishment continues to be in operation during the remodel, dust barriers must be installed to ensure that food protection and safety is not compromised. The establishment will be required to discontinue operations if any disruption in water, electrical, or sewer service occurs, due to the remodel. Proper handwash stations must be kept accessible and functional during all hours of food service establishment operation. 20. Plumbing must meet state and local codes. 21. The ventilation system shall be installed and operated to meet applicable building,, mechanical, and fire codes. 22. 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 floor space (and wall shelf) area equivalent to 25% of all the kitchen space, or one square, foot of space per customer seat. 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 $168.00 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. Subject: Proposed Remodel Salt and Iron, 321 Main Street, Edmonds June 12, 2015 Page 3 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 eha-gedorn@snohd.org, Sincerely,. o El' Vine Hagedorn, RS Environmental Health Specialist Food Establishment Plan Review EH/mem Enclosure: Annual Food Establishment Permit Application, Fee Schedule cc: City of Edmonds Building Department WA State Liquor Control Board.