LETTER FROM SNOHEALTH DIST.pdfRECEIVED
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Subject: Proposed Remodel,The Channel Marker Pub & Grill, 120 West Dayton #D, Edmonds
Dear Ms. Minster:
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
1 . The conditional approval of the plans for The Channel Marker Pub & Grill was based upon the
plans, menu and HACCP submitted February 6, 2015. Any changes to the plans, menu and
HACCP submitted February 6, 2015 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 51-150 seats.
3. Three -compartment sinks must beNSF orequivalent listedwith integral dnainboardSstbothenda. The
basins ofthe three -compartment sink0uatb*|a[QeeO0ughtoftdle|aFQea1iternneedinQt0bevvashed.
4. An indirect waste drain (GO air - is required forUl food preparation Sinka, three -compartment a|Dh,
mechanical dishwasher, ice '' pop machine, dispenser, walk-in refrigeration, and any equipment iO which
food is placed. Please notethat @ direct drain to @ grease trop is not considered an indirect drain even if
the grease trap is indirectly drained.
5. Areduced preasure backflow prevention device is requiredsdthe end mfthe copper water pipe serving
the pop diSpenainQ'stem priork] the carbonation device. No copper or onsso pipe/fittings or uu/e/
potentially corrodible material is allowed after the reduced pressure backflow prevention device.
0. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboa[d.
7. Ahorizontal separation Of@tleast 18inches or. epony wall, from the floor toatleast 1Oinches above the
sink basin, is required between the raw meat/poultry/seafood preparation sink and the vegetable
preparation oink. The only acceptable option to the pony other than the 16 inch horizontal
separation, iathe use ofmp8�i[`nDnf8[�least 1%inch inthickness (similar tOthe partitions iDrestroom
st8||e\fronlthe �nortoatleast 16inches above the sink basin of8n0ateria|that iavv8terp[0of.|fthis
0pbV' is used itmust also beshown OOthe floor -plan a|ODgvvithan8ucu[@tedeuo[ipiiOnmfihe[Det8rie|
t0used and method used for installing and securing the this partition.
G. Ahorizontal separation 0fGt|eGst1OiDcheso[oxertio@|partdoD18inohesinhe' htiSrequi[8d
between the handvvashsink and all food preparatOD8r88s.
S. A horizontal separation of at least 16 inches or e vertical partition 10 inches in height is required
between the kitchen handwash sink and the six burner gas stove with oven; between the kitchen
hgDdvvashsink and the vegetablepreporationSiDh;botw8aDthekituhenh3ndvvaeheiDkandtheth[eG
nD
��po�nneD1oink; and between thekitcheDhandvvoehSiDhaOdthedeandishvvaehe[tgb|e.
10. When splashguards
(parUUoDem0d/orvvaUs)a� provided oDboth sides Ofahandvvgehsink the
distance b enthe'qr|aahgUe[dS[nu8tbe8t|eaat1Oinuheaep8rt(oh0u|d8[vvidth)toaUovvprope[
access tothe h@ndvvoShsink.
3020 Rucker Avenue, Suite 104 E Everett, WA 98201-3900 IN tel: 425.339.5250 m fax: 425.339.5254
11. 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.
12. 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.
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'F 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 41 °F or below.
15. The proposed menu indicates that eggs and steak will be served. When raw or undercooked meats,
eggs, fish, or seafood 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 seafood 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.
16. 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
hardboard is not acceptable.
17. 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.
18. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily
cleanable.
19. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
20. 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.
21. Plumbing must meet state and local codes.
22. It cannot be determined from the floor plan or information submitted whether or nota 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.
23. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire
codes.p
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 The Channel Marker Pub & Grill, 120 West Dayton #D, Edmonds
February 24, 2015
Page 2
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@snohd.org.
Sincerely,
1
Elaine Hagedorn, RS
Environmental Health Specialist
Food EstablishmentPlan Review
EH/sm
Enclosure: Consumer Advisory
cc: City of Edmonds Building Department
WA State Liquor Control Board