Health District Letter.pdfKelly Yu
6316 176" St SW
Lynnwood, WA° 98037
Subject: Proposed, Fashion Dim Sum, 22923 Hwy 99, Edmonds
Dear Ms. Yu:
Environmental Health Division
AUG 10 2016
OEVELOPMENT SERVICES
COUNTER
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 Fashion Dim Sum was based upon the plans,
menu, and HACCP submitted June 28, 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 13-50 seats.
3. The sink adjacent to the ice machine in the front service area is not labeled as a handwash sink.
Prior to scheduling a preoperational inspection, please identify the purpose for this sink. If
this sink is to be used for anything other than handwashing, the installation of a designated
handwash sink will be required.
4. An indirect waste drain (an air gap) is required for the food preparation sinks, sanitizer basin of the
three -compartment sink, mechanical dishwasher, ice machine, steam table, walk-in refrigeration,
and any equipment in which food or food contact equipment is placed.
5. A horizontal separation of at least 16 inches or 1 inch thick barrier, 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.
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
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.
8. 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.
9. Water heaters must be of sufficient size to completely fill two compartments of the 3 -compartment
sink with hot water and still be capable of providing at least 1007 water at the 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 (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of
holding food at temperature of 41 OF or below.
3020 Rucker Avenue, Suite 104 IN Everett, WA 98201-3900 0 tel: 425.339.5250 a fax: 425.339.5254
12. 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 huardboard is not acceptable.
13. All floc(`'jn°he)l'wtchdn„ 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,
14. The ceiling above the food prepatation areas must be non -perforated, nonabsorbent, smooth and
easily cleani ble.
15. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
16. 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.
17. Plumbing must meet state and local codes.
18. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
fire codes
19. leo food storage or preparation is allowed in the establishment prior to the preoperational
inspection. leo 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 tone 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 $176.010 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 mules and Re ulations 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,
Z Christopher, RS
Environmental Health Specialist
Food Establishment Plan Review
ZC/sm
Enclosure: Annual Food Establishment Permit Application, Fee Schedule
cc: City of Edmonds Building Department
Wenke Yang, Owner