20170118100057 (2).pdfEnvironmental Health Division
Steven Ono
24110 101" Avenue West
Edmonds, WA 98020
Subject: Proposed Ono Authentic Hawaiian Poke, 10016 Edmonds Way #F, Edmonds
Dear Mr. Ono:
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 Ono Authentic Hawaiian Poke was based upon the plans
submitted January 13, 2017 and the menu and HACCP submitted January 2, 2017. 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 medium 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 food preparation sinks, three -compartment 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 indirectiy drained.
5. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard.
6. 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.
7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required on both sides
of the handwash sink.
8. 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.
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.
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 OF or below.
12. 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 OF or below.
13. All food service equipment must be listed by the National Sanitation Foundation (NSF) or equivalent for its
intended use. The BK Resources vegetable food preparation sink, model #BKS-1-18-18D, and the BK
Resources fish food preparation sink, model #BKS-1-128-12-18R were not found in the current NSF or
equivalent listings. This equipment must be replaced with NSF or equivalent listed equipment or
documentation must be submitted which demonstrates NSF equivalency. Manufacturer names and
model numbers for replacement equipment or equipment documentation must be submitted. Originally
3020 Rucker Avenue, Suite 104 N Everett, WA 98201-3900 N tel: 425.339.5250 111 fax: 425.339,5254
submitted manufacturer names and model numbers should be rechecked to assure the information submitted
is accurate. Please note that subsidia manufacturers gre o en not foundin the NSF and' a uivalent listings.
The manufacturer name should be verified and submit he parent company name if one is found.
14. This facility has a limited amount of reach -in refrigeration equipment. No advanced preparation of foods that
require cooling will be allowed unless a walk-in, refrigerator or blast chiller (rapid temperature pull down
refrigerator) is 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 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.
15. The proposed menu indicates that poke and sashimi will be served. When raw or undercooked meats, eggs,
fish, or seafoods and/or unpasteurized juices are offered for service or for sale as ready to eat a consumer
advisory must be available. The raw or undercooked meats, eggs, fish, or seafoods and/or unpasteurized
food items must be clearly identified as raw, undercooked or unpasteurized on the menu, product label, or on
a sign clearly visible to the patrons. The sign, product label, or menu must also indicate the Increased risk of
food borne illness associated with the consumption of raw, undercooked, or unpasteurized food items.
Whether on the menu, the product label, or on a sign the consumer advisory must be clear and easily
readable. A copy of the consumer advisory that will be used must be submitted prior to the request for
a preoperational inspection. Approval to open will not be given without submittal and approval of the
consumer advisory.
16. The proposed menu indicates that raw fish and seafood will be served. Proper parasite destruction is
required for raw fresh or saltwater finfish, crustaceans and other forms of aquatic life (including
alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals)
(excluding birds or mammals), and all mollusks. The parasite destruction procedures must follow the
requirements as noted in the Washington State Retail Food Code Working Document, WAC 246-215
Chapter 3-425 and 3.430. The specific and complete parasite destruction process, for each raw
rrod�rct, meeting the requirements of WAC 246-216 Chapter 3-426 and -430 (or documentation of the
compliance with the destruction process for each raw 2roduct from the supplier/suppliers) must be
submitted prior to the request for a preoperational Inspection.. Approval to open, will not be given
without submittal and approval of the parasite destruction documentation. The parasite destruction
information submitted January 3, 20171s sufficient.
17. 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 wails. 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. Wall protection
behind mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable.
18. 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.
19. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily
cleanable.
20. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces
are not acceptable)
21. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof bulbs.
22. Plumbing must meet state and local codes.
23, 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.
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 he complete and all
equipment must be in place and in, proper operating condition. Incomplete construction or equipment operation
will result in a $180,00 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 end Re ulations 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 425.339.8742 and my email address is
ehaaedomO)snohd.ora.
Sincerely,
..
Elain' Hageorn, kS
Environmental Health Specialist
Food Establishment Plan Review
EH/kc
cc: City of Edmonds Building Department
Retta Taffesse R.S., Environmental Health Specialist