Snohomish Co Dept of Health.pdfApril 17, 201-5
Asmerom Seyourn
23806 80" Ave'.W
Edmonds, WA 98026
Subject,-, Proposed Baro Grocery, 23830 Hwy 99 #116 A, Edmonds
Dear Mr.,S'eyou'm-.
Environmental Health Division
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APIR, J"!
OEVELMOIENT SEPMGr,�
COUKER
Yoar�plansbave 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 followingconditions, the plans are
approved.
1-. The conditional , approvaliof the plans for Baro, Grocery was based upod'the plans, menu and
HAOCIR submitted February 13, 20'15. Any changes , to the plans, menu and HACCP submitted
February 13, 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 medium risk food establishment with 0-12 seats,
Thre'e-compartment sinks must be NSF or 6quivalorit, listed with integral drainbowds at both ends.
The basins of the three -compartment sink must be large: . enough to fit the largest item needihqAo be
washed,
4. An indirect waste drain (an air gap) is required.f6r the three-compartmont sink. 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 drairied. Based upon information submitted onVar6h
4,:2015, -A variance to allow a direct drain from the thtee-cpmpartment sink to the grease. trap
has been granted. This variance is for the current operation only and is non -transferable.
5. This facility lacks a food oreparation sink. No vegetablelfrult chopping, rinsing/washing, rehydrating
and or draining of I canned
ned fruit/ve . g etabie&will be allowed unless a vegetable preparation sink is
installed. No washing, rinsing, ng, and or thawing under running water of raw meat, poultry land or
seafood is allowed, without the installation �oUa,,separate raw meat preparation sink for raw meat,
poultry and or*seafood preparation. Approval of food, preparation processes and preparation.sink,(s)
location(s) is required, prior toinstallation and use of any food preparation 'sink.
6. A horizontal :separation of at least 16 inche's ora vertical partition 46 inches in heigh t is
requi red.
between the handwash sink and all food orevaration areas.
A horizontal separation of at least 16 inches or a, vertical, partition 16 inches in height is required
between: the handwash sink and the stove.
`8. Water heaters must be. of sufficient'§ize to provide hot Water to dishwasher. and/or scullery sinks and,
at the sarnet.irrib provide hot water to all hdhdWash sinks.
9. 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 fijxture,, for a minimum, of 6 hours prior to the preoperational
inspection.. This is required so that I .proper testing, of the 15 -second time requirement for hot water
availability can be completed.
3020 Ruc,ker,Avenue, Suite 104 M Everett, WA 98201-39010 III teL 425.339.5250 m 'fax.: 4251.339,5254
Subject: Proposed Baro Grocery, 23830 Hwy'99 #110-A, Edmonds
April 17, 2015
Page 2
1O.Ail 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 41T or below,
11. Used equipmentissubject to onsite inspection. to.determine acceptability for use in the proposed
foodservice establishment. Used e'qUipmeht, must be clean, in proper operating condition, and in
good repair., Used refrigeration must be capable of holding at a temperature of41°F or:bl elom
12. This facility has a 'limited amount of roach -in refrigeration' equipment. No advanced preparation of
foods that require cool ing will be allowed lowed unless a walk-in refrigerator or blast chiller (rapid
temperature pull down refrigerator)Js installed or other Health District approved cooling method is in
place. Approval of cooling methods other than in a walk-in refrigerator must be approved prior to
final plan approval. Any proposed cooling method must be included in required description of the
food 'Preparation proicoss. Please. note That if.any approval for cooling of food is given the risk
classification for the establishment will change to a high-risk food establishment and an additional
permit fee for the classification changewill be charged,
13, Extra wall. protection is required on walls behind all sulks,
friks, including restroom handWash. sinks, and
food, preparation counters and tables. A id -inch high backsplash. orplastic 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, Wall protection behind mop sinks must cover -the
entire.splash zone; Plastic coated hardboard is not acceptable.
14. 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 Drovide a smooth and de'anable surface.
15. The (eiling above the food . preparation areas must, be non -perforated; nonabsorbent; smooth and
easily cleanable.
16. Cabinet, shelving must be n.onabsorbent, smooth and easily cloa.4able, (Self stick vinyl or other type
surfaces are not acceptable)
17. All light fixturesin food preparation and storage areas must be providod-With covers and shatterproof
bulbs.. Hot hold unit heat lamps must be provided with shatterproof bulbs,
18, Plumbing most meet state and local codes.
1 b.. the ventilation system
tern shailbe installed and operated to meet applicable building,, mechanical, and
fire codes:
20. Approval. from the Building' Department.and Fre. Marshall , is needed for the hood ventilation system
.prior to approval to open,
A preoperational inspection is required prior to operating permit. issuance arid apped9al to open for
business. At the time of inspection the construction of the food service establishment, must be complete and
all eqUiomentmust be in place and In proper operating conditiom Incomplete construction or equipment
operation will result in a $108...Q0 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. Baro Grocery; 23830 Hwy 99 #1116-A, Edmonds
April 17, 2015
Page 3
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
ehagedom .snohd:orq.
Sincerely,
Elaine. Hagedo n, RS
Environmental Health Specialist
Food Establishment Plan Review
EH/mem
Enclosure; Annual Food Establishment Permit Application, Fee Schedule
,cc: City 'of Edmonds Building, Department
Brent French, RS, Environmental Health Specialist