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SHD Approval Letter.pdf�� I A�J�|TA[�|�T��!��T . .`-, ,�.. . �,.v..`.~�. WVVVV.SNOHD.[lRG Envir()r)[08nf{3l H8a|fh[)ivisiVU ��W��^� ��/ February 16, 2017 V��W��m�� Cody Lin ''-~` ' 1052215mDr8E Everett, WA 98208 Subject: Proposed, Sizzle Steak House, 23885Hwy QA#101.Edmonds Dear Mr. Lin: Your have been reviewed with theRules and w�hthe policies of the Snohomish Health Oia��t With the addition �approved. I , The conditional approval ofthe plans for Sizzle Steak House was based upon the' / resubmitted ted on January S`2O17.and the menu and HACCPsubmitted December G,%816.Any changesbothe submitted plans, menu, and HACCP without preapproval from the Health District will void this approval. 2, The Hem|thDistrict operating permit application process must becompleted phortoopeningforbuaineao, This facility will beclassified ms ahiQh risk food estab!|shrmemt�th-51'1�0eeatm. 3. An indirect mmotodrain (an air gap) is required for the food preparation einko, mechanical dishwasher, ice machine, soda dispenser, steam table, walk-in refrigeration, and any equipment inwhich food orfood contact equipment isplaced, 4 Areduced pressure backflow prevention device iarequired atthe end ofthe copper t ipe serving the pop dispensing system prior to the carbonation device. N_q_cg1Loer oLI)rasc lfittin.i± othe p 9, 5� Ahorizonbal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink basin, isrequired between the raw meat/poultry/seafood preparation sink and ready to eat food preparation and storage areas, G, A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the handvvaahsink and all food preparation areas. 7, Only one food preparation sink is indicated on the, floor plan, Because of this, only vegetable preparation a/|U beallowed atthis sink. No�nninQorthavwingunder running water ofraw meat, poultry, and/or seafood will ba allowed without the installation ofanadditional and separate fmudpreparationoink./fins(e|[ed.thek;oationof any additional food preparation sink rmuatbeapproved prior toinstallation, The sink must beNSF listed or oquiva|ent, be indirectly drained, and have at least one integral dnainbourd. 8, 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 ofthe three - compartment sinkmuetbe|argeenoughtofitthe|argestitemneedingtobewoahed S. lfsplashguards (equipment, partitions and/or walls) are providedonboth sides ofah2ndwaehsink, the distance behweeo(fie splashguards must be at least 18 inriies apart (shoulder width) to allow proper access tothe handm/eah sink. lO. 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 1 00'F weer at the handwash sinks. 11, Hot water must beavailable toall handwaohsinks within 15 seconds. The hot water for the facility must not be used, aLany plumbing fixture, for aminimum ofShours prior tothe preoperational inapection 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 91 Everefl, WA 9820 1 -3900 N �ei: 425.339.5250 0 fox: 425.339.5254 U 12, 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°F or below. 13. You have indicated that a chernical dispensing systern will be installed at the mop sink, Please note that the use of screw -on type 'wye' adaptol's at the mop sink faucet for use with chernical dispensing systerns is prohibited, Additionally, chemical dispensers cannot be connected to the mop sink faucet The chetnical dispenser must have a separate water connection. A'sWekick'adaptor' at the mop sink faucet is acceptable '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 backspfash of plastic laminate, fiberglass -reinforced plastic: or equal is acceptable, A backsplash higher than 16 inches is required on the wail behind counter top equipment taller than 16 inches, Floor to ceiling protecflon is required on the wall behind dishwashers, WWI protection behind mop sinks rnusL covet, the entire splash zone, Plastic coated hardboard is not acceptelble, 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 material. like in concrete floors in all areas, including customer seating areas, trust be filled and sealed so as to provide a smooth and cleanablesurface, 16. The ceiling above the food preparation areas must be n-' -_.n - cleanable, --,pg nonabsorbent, smooth and easily 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. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes 21. 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. 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 $180.00 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 RuEes andRggg1gions cif State Board ot Health for Foo(l Servace Sanitaflon, Changes or additions to the approved plans or equipment require pre -approval from the Snohomish Health Cush rilct prior to io-ripi,",rnaotaoun of itis citarjges. Please contact rrle it you have any questions. My office number is 425,339,8768 and my email address is tinct sty Sincerely, Zachi RS Environmental Health Specialist Food Establishment Plan Review ZC/sm Enclosure: Annual Food Establishment Permit Application, Fee Schedule cc: City of Edmonds Building Department WA State Liquor Control Board