SNO HEALTH DIST APPROVAL LETTER.pdfLod Agge
PO Box 5957
Lynnwood, WA 98046
Subject: Proposed Agge's BBQ, 7533 Olympic View Dr, Edmonds
Dear Mr. Agge:
Fn ,iirnn,mental Health Dig; kion
RECEIVED
SEP 2 9 2015
DEVELOPMENT SERVICES
COUNTER
Your plans have been reviewed with the Mules andMe ulations of the State Boardof 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 Agge's BBQ was based upon the plans, menu and HACCP
submitted August 18, 2016. 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 for the food preparation sinks, three -compartment sink, walk-in
refrigeration, 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.
6. A horizontal separation of at least 16 inches or a pony wall., 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. The only acceptable option to the pony wall, ether than the 16 inch horizontal separatioul,
is the use of a partition of at least 1 YA inch in thickness (similar to the partitions in restroom stalls) from the
floor to at least 16 inches above the sink basin of a material that is waterproof. If this option is used, an
accurate description of the material to be used and method used for installing and securing this partition must
be submitted prior to the request for a preoperational inspection
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 adjacent work table.
9. 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.
10. 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.
11. 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.
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. 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.
3020 Rucker Avenue, Suite 104 K Everett, WA 98201-3900 R tel: 425.339.5250 ff fox: 425.339.5254
14. Based on information received on September 16„ 2016, warmers will be located lust inside the kitchen, on the
wall opposite the worktable adjacent to the cookline. No manufacturer nameand model number was provided
for the warmers, All food service equipment, both new and used', must be listed by the rational ,SaiMatron
Foundation or equivalent for its intended use, Prior to a request for a pre -operational inspection, provide a
manufacturer name and model number for the warmers.
15, ExtraMeN Orotedtibn 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, "Rill protection
behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable,
16. 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, searns, saw casts and the
like in concrete f'l'oors in all areas„ including customer seating areas„ must be filled and sealed soas to
provide a smooth and cleanable surface.
17. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily
cleanable.
18. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces
are not acceptable)
19. 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.
20. Plumbing must meet state and local codes.
21. 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 °wy'e" adaptors at the rnop
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.
22. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire
codes.
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 $176.00 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 S'anitatio'n,
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
haado[n snohppp .o',
Sincerely,
BI' ine' l-a,gedorn„ RS
Environmental Health Specialist
Food Establishment PlanReview
EH/sm
Enclosure: Annual Food Establishment Permit Application, Fee Schedule
cc: City of Edmonds Building Department
Retta Taffesse, RS, Environmental Health Specialist