HEATH DISTRICT APPROVAL LETTER.pdfi 6
June 29, 2017
Andy The
1009 9th Avenue South
Edmonds, WA 98020
Subject: Proposed Patty's Eggnest, 21900 Hwy 99 #B, Edmonds
Dear Mr. Teh:
Your plans have been reviewed with the Mules 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 Patty's Eggnest was based upon the plans, menu and
HACCP submitted June 5, 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 high 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' lor• the food preparation sink, three -compartment.
sink. mechanical dish wr<rsher, ice raaachine, ice Nivell, Co fee ma er°,ajuice maker, walk-in rcliiger��ation,
and "aaa ec m nlcnt in Which food is llaee d Please note that a direct drama to a grease tarp is not
considered ari indirect (train e�vera il't�ie, grease trop is indirectly drained.
5. Food preparation sinks must be NSF or equivalent listed with at least one integral drainboard.
6. 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 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. 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 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".
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 OF or below.
13. 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.
14. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent for its
intended use. The Beverage Air sandwich prep table, model #SP48-10; the True sandwich prep table, model
#TSSU60-16; the TurboAir prep sink, model #TSS2-2D; and the RJ Fab three compartment sink, model #RJ-
3-1818-2D18, 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 srbictafy. unanui.otuarr,re ofjr�mITnot found irpho NSF acidguivIrrti,INtinp.
The man ufacturer„n me sho L'd”' k'e v+ rified and submit the pqLent comp. ny. name of one is found.
15. No manufacturer name or model number was submitted for the juice maker (item #21) Prior to the request for
the preoperational inspection a manufacturer name and model number musk be submitted. This equipment
must be found to be certified by NSF or equivalent. If verification, of NSF or equivalent certification cannot be
given by the time of the request for a preoperational inspection, the juice maker may not be approved for use
in the proposed food establishment.
16. The proposed menu indicates that eggs„ steaks, and burgers 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. 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.
18. 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.
19. The ceiling above the food preparation areas must be non-perforated, nonabsorbent, smooth and easily
cleanable.
20. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
21. 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.
22. Plumbing must meet state and local codes.
23. 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.
24. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire
codes.
25. 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.
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 wits result in a $176,00 re -inspection fee. Contact the Food Program office a
minirnum of one week in advance to schedule an appointment for the preoperational inspection.
The preoperational inspection will ensure compliance with the Mules 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 k i edorn good ori.
Sincerely,
Elaine Hagedorn, RS
Environmental Health Specialist
Food Establishment Plan Review
EH/
Enclosure:
cc: City of Edmonds Building Department
Retta Taffesse RS, Environmental Health Specialist