Sno Health District Approval.pdfJeff Barnett
PO Box 1894
Edmonds WA 98020
Environmental Health Division
Subject: Proposed Remodel Salish Sea Brewing Co. LLC, 201 5`h Ave #104, Edmonds
Dear Mr. Barnett:
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 Salish Sea Brewing Co. LLC was based upon the plans,
menu and HACCP submitted February 25, 2015. Any changes to the plans, menu and HACCP
submitted February 26, 2015 without preapproval from the Health District will void this approval.
2. It is understoodthat the scope of this remodel is for the expansion of Sallsh Sea Brewing Co.
LLC into the space previously occupied by a gelato retail establishment. The total seat count for
Salish Sea Brewing Co. LLC will increase to 51-160 seats. Two upright food storage refrigerators
will be added to Salish Sea Brewing Co. LLC's existing location.
3. Three -compartment sinks must be NSF or equivalent listed with 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 sink, three -compartment sink,
mechanical dishwasher, tap line drain pans, 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. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the handwash sink and the mop sink and between the mop sink and the three compartment
sink.
6. 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.
7. 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.
8. Ali 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.
9. 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 41I or below.
10,. 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
30201 Rucker Avenue, Suite 104 M Everett, WA 98201-3900 M tel: 425.339.5250 IN fax: 425.339.5254
Subject: Proposed Remodel Salish Sea Brewing Co. LLC, 201 5'h Ave #104, Edmonds
March 6, 2.015
Page 2
dishwashers. Wall protection behind mop sinks must cover the entire splash zone. Plastic coated
hardboard is not acceptable,
11, 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,
12. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily
cleanable.
13. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
14. 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,
15. Plumbing must meet state and local codes.
16. 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.
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.
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(a),snohd.org.
Sincerely,
Ela�n, 'Ile, Hagedorn; RS
Environmental Health Specialist
Food' Establishment Plan Review
EH/rnem
cc: City of Edmonds Building Department
WA State Liquor Control Board
Zach Christopher, RS, Environmental Health Specialist