Snohomish Health District approval letter.pdfS S
HEALTH DISTRICT
WWW.SNOHD.ORG
June 14, 2016
Jeff Barnett
PO Box 1893
Edmonds, WA 98020
Environmental Health Division
Subject: Construction of Additional Kitchen, Salish Sea Brewing Co, 201 5th A S, Edmonds
Dear Mr. Barnett:
Your plans have been reviewed with the Mules 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 the additional kitchen at. Sallsh Sea Brewing Co
was based upon the plans, menu, and HACCP submitted May 6, 2016. Any changes to these
items without preapprovalfrom the Health District will void this approval.
2. This facility will remain classified as a medium risk food establishment with 51-150 seats.
3. An indirect waste drain (an air gap) is required for the food preparation sinks, sanitizer basin of the
three -compartment sink, mechanical dishwashers, beer tap trays, walk-in refrigeration, and any
equipment in which food or food contact equipment is placed.
4. 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.
5. If splashguards (equipment, 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.
6. 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.
7, All food service equipment, bath 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 OF or below.
8. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and
food preparation counters and tables. A 16 -inch high backspiash 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.
9. 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.
10. The ceiling above the food preparation areas must be non- perforated, nonabsorbent, smooth and
easily cleanable.
3020 Rucker Avenue, Suite 104 NNNN Everett, WA 98201-3900 M tel: 425.339.5250 is fax: 425.339.5254
I 1. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
. surfaces are not acceptable)
12. 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.
13. Plumbingm' ds meet state and local codes.
14. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
fire codes
15. No food storage or preparation is allowed in the additional kitchen prior to the
preop erati6nafinspectlon. No food storage or preparation is allowed in the additional
kitchen until after approval to.p 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 equipinent 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 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 425.339.8768 and my email address
is ohristo her snohd.or
Sincerely,
Zach Christopher, RS
Environmental' Health Specialist
Food Establishment Plan Review
ZC/s m
cc: City of Edmonds Building Department
WA State Liquor Control Board