spuds Snohomish Health Permit Approval.pdfLarry Marion
3821 45'� Ave SW
Seattle, WA 98116
Subject: Proposed Spuds Edmonds, 174 Sunset Ave, Edmonds
Dear Mr. Marion:
Environmental Health Division
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 Spuds Edmonds was based upon the plans submitted�,
menu and HACCP submitted May 4,2015. Any changes to the plans submitted, menu and HACCP
submitted May 4, 2015 without preapproval from the Health District will void this approval.
2. The Health District operating permit application process must be completed prior to opening for
business. Based upon the menu and HACCP submitted, this facility will be classified as a medium
risk food service establishment with 13-50 seats.
3. An indirect waste drain (an air gap) is required for the food preparation sink, three -compartment sink,
pop dispenser, ice machine, walk-in refrigeration/freezer, and any equipment in which food or food
contact equipment 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.
4. A reduced pressure backflow prevention device is required at the end of the copper water pipe serving
the pop dispensing system prior to the carbonation device. No copper or brass pipe/fittings or other
potentially corrodible material is allowed after the reduced pressure backflow prevention device.
5. 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,
6. The three -compartment sinks must have integral drainboards at both ends.
7. Each food preparation sink must have at least one integral drainboard.
8. 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 breading station, Item #10 and the food warmer, Item #i~11, The only
acceptable option to the pony wall, other than the 16 inch horizontal separation, is the use of a partition
of at least 1 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 used and method used for installing and securing this partition must be submitted prior
to installation.
9. 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.
3020 Rucker Avenue, Suite 104 Z Everett, WA 98201-3900 E tel: 425.339.5250 E fox: 425.339,5254
Subject: Proposed Spuds Edmonds, 174 Sunset Ave, Edmonds
May 15, 2015
Page 2
10. 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.
11. All 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.
12. 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
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.
14. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily
cleanable.
15. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
16. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof
bulbs.
17. Plumbing must meet state and local codes,
18. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire
codes.
19. Only one food preparation sink is indicated on the floor plan. Because of this only vegetable/fruit/ready
to eat food preparation will be allowed at this sink. No rinsing or thawing under running water of raw
meat, poultry, and or seafood will be allowed without the installation of an additional and separate food
preparation sink. If installed, the location of any additional food preparation sink must be approved prior
to installation.
20. Based upon the information submitted during the plan review process this facility will not be preparing
food in advance that requires cooling and will not be cooling leftover food items. Approval of any cooling
method must be obtained prior to implementation of any cooling process. 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 change will be charged.
A preoperational inspection is required prior to operating permit issuance and approval to open use
the new kitchen. 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 of the desired inspection date 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 Spuds Edmonds, 174 Sunset Ave, Edmonds
May 15, 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 425.339.5250 and my email address is
rhorma0shohd.ora.
Sincerely,
d IT Hof)p
Robert A. Hoppa, RS
Environmental Health Specialist
Food Establishment Plan Review
RAH/mem
Enclosure: Food Establishment Operating Permit Application and Fee Schedule
cc: City of Edmonds Building Department
Zachary Christopher, RS, Environmental Health Specialist