20130717161312603.pdfEnvironmental Health Division
Jeff Barnett
9726 Vt Ave NW
Seattle, WA 98117
Subject: Proposed Salish Sea Brewing Company LLC, 201 5 th Ave, Edmonds
U "7
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 Company was based upon the
plans submitted June 24, 2013 and the Phase 1 menu and HACCP submitted June 24, 2013.
Any changes to the plans submitted December 5, 2012 and the Phase I menu and HACCP
submitted June 24, 2013 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. This facility will be classified as a medium risk food establishment with seats.
3. An indirect waste drain (an air gap) is required for the food preparation sink, three -compartment
sink, mechanical dishwasher, walk-in refrigeration, 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. The three -compartment sinks must have integral drainboards at both ends.
5. The food preparation sink must have least one integral drainboard.
6. Only one food preparation sink is indicated on the floor plan. Because of this only vegetable
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. The sink must be NSF listed or equivalent and have at least on integral
drainboard.
7. 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 food preparation sink item #7 and the handwash sink
item #8. 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 1/4 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.
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 food preparation sink item #7 and the mop sink item
#6. The only acceptable option to the pony wall, other than the 16 inch horizontal separation, is the
use of a partition of at least I % inch in thickness (similar to the partitions in restroorn 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. A horizontal separation of at least 16 inches or a vertical paron 16 inches in height is required
between the mop sink (item #6) and the three -compartment sink (item #5).
3020 Rucker Avenue, Suite 104 M Everett, WA 98201-3900 M tel: 425.339.5250 M fox: 425.339.5254
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 (NSF) or equivalent for its intended use. Used and new refrigeration must be capable of
holding food at temperature of 41 OF 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 °F or below.
14. A counter top pizza oven, item #12, is included on the equipment list. The location of the proposed
pizza must be provided prior to installation.
15. 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.
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, 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.
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.
20. Plumbing must meet state and local codes.
21. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
fire codes
22. It is understood that the proposed walk-in refrigerator will provide the required refrigerated food
storage capacity required for this establishment.
23. A preoperational inspection will be required prior to approval of the Phase 2 menu. This will include
the installation of the proposed cooking equipment and, if deemed necessary, the installation of a
hood ventilation system.
24. Based upon the proposed menu, HACCP and equipment, submitted June 24, 2013, for this
establishment no ventilation hood will be required at this time. However, if during routine or
complaint inspections it is found that steam, smoke and or fumes are present then a hood system
vented to the outside will be required. If during the inspection it is determined that a hood system is
required all food processes causing the steam, smoke and or fumes must cease until a proper hood
system is installed. This may require the elimination of some menu items. Additionally, if any menu
change is proposed the installation of a hood ventilation system may be required prior to approval
of any menu change.
25. If pizzas, the proposed Phase 2 menu items, will be made onsite and/or if a future menu change
that includes food items such as sandwiches, hamburgers and the like will be done, the installation
of a food preparation refrigerator with ingredient bins in the top of the unit will be required.
Subject: Proposed Salish Sea Brewing Company LLC, 201 5th Ave, Edmonds
July 16, 2013
Page 2
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 425.339.5250 and my email address
is rhormana shohd.ora.
Sincerer /
Romrt A. HoopbAAT
Environment 1 Health Specialist
Food Establishment Plan Review
RAH/sm
Enclosure: Food Establishment Operating Permit Application and Fee Schedule
cc: City of Edmonds Building Department
WA State Liquor Control Board
Elaine Hagedorn, RS, Environmental Health Specialist
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