20151201153427.pdfS O ' IS
HEALTH DISTRICT
WWW.SNOHD.ORG
November 24, 2015
Environmental Health Division
Tyler Christenson
401 Baker Blvd
Tukwila, WA 98188
w
Subject: Proposed Top Pot Doughnuts, 150 Sunset Ave S, Edmonds
Dear Mr. Christenson:
Your plans have been reviewed with the (Rules and iRe ulations of the State Board of Health, and with
the policies of the Snohomish Health District. With the addition of the followincd conditions„ the plans
are approved.
1. The conditionalapproval of the plans for Top Pot Doughnuts was based upon the plans
submitted November 6, 2015 and the menu and HACCP submitted September 21, 2015. Any
changes to these items 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 low risk food establishment with 13-50 seats.
3. Three -compartment sinks must be NSF or equivalent listed with rounded corners and 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 three -compartment sink, mechanical
dishwasher, ice machine, running, water dipper well, 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 all food preparation areas.
6. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required
between the back handwash sink, item #19, and the three compartment sink, item #23.
7. When splashguards ('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...
8. 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.
9. Hot water must be available to all handwash sinks within 15 seconds.. The hot water for the facility
must riot be used, at any plurnbing future, for a wninimum 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,
10. 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.
11. 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,
3020 Rucker Avenue, Suite 104 N Everett, WA 98201-3900 ® tel: 425.339.5250 0 fax: 425.339.5254
13. extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and
food preparation counters and tables. Sinks in corners must also have wall protection on the side
walls. 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, '"gall protection behind mop sinks must cover the entire splash zone. Plastic coated
hardboard is riot 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 Nike in concrete floors in all areas, including customer seating areas„ roust be filled and,
sealed so as to provide a smooth and cleanable surface.
15. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and
easily cleanable.
16. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type
surfaces are not acceptable)
17. All light fixtures in food preparation and storage areas must be provided with covers and
shatterproof bulbs.
18. Plumbing must meet state and local codes.
1. 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 cher'nical 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.
20. The ventilation system shall be installed and operated to meet applicable building, mechanical, and
fire codes.
21. Proper and adequate sneeze protection must be provided at the front counter of the
preparationisaNes area in the beverage preparation area. The sneeze guard must comply with NSF
or equivalent standards. The sneeze protection must intercept the direct line between the
customer`s mouth and the food preparation area. On average the vertical distance from the
customer's mouth to the floor is 4 feet six inches to 5 feet, Additional details are included on the
enclosed information sheets.
22. It is unclear as to the amount of dry storage area that will be provided. A dry storage area of
sufficient size must be provided The amount of dry storage area must be determined by one of the
followingmethods and will be verified for amount at the preoperational inspection; a.) a floor space
(and wal shelf) area equivalent to 25% of all the kitchen space, or b.) one square foot of space per
customer seat,
23, No food storage or preparation is allowed in the establishment prior to the preoperational
inspection. No food storage or preparation is allowed in the establishment until after
approval to open is granted by the Health District. The only, exception to thris requirement is
the small amount of product required for soft serve,yogurt and ice cream machines to allow
for determination of proper cold holding temperatures.
Subject: Proposed Top Pot Doughnuts, 150 Sunset Ave S, Edmonds
November 23, 2915
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 Regu,lations of the State
Board of Hearth for Food Service Sanitation,
Changes or additions tp the approved plans or equipment require pre -approval from the Snohomish
Health District prior to implementation of the changes.
Please cowclaci dare if you have any questions. My office number is 425.339.8742 and my email address
is e edorn snohd grg.
Sincerely,r
do
Elaine Haged rn, RS
Environmental Health Specialist
Food Establishment Plan Review
EH/sm
Enclosure: Annual Food Establishment Permit Application, Food Protection Information Sheet
cc: City of Edmonds Building Department
Ken Renfro, Alderwood Water & Wastewater District
Mirta Villaran, Johnson Architecture & Planning LLC
Jeff Oaklief, Johnson Architecture & Planning LLC `