HomeMy WebLinkAboutBLD2015-00027 - COU • •
BUILDING PERMIT
Jefferson County Department of Community Development
621 Sheridan Street, Port Townsend, WA 98368
(360)379-4450 FAX (360)379-4451
PERMIT #: BLD15-00027 Received Date: 1/28/2015
SITE ADDRESS: 294983 HWY 101 Issue Date 2/23/2015
QUILCENE, 98376 Expiration Date 2/23/2016
OWNER: CHARLES H THRASHER PHONE: 360-765-4717
7450 COYLE RD
QUILCENE WA 98376-9677
9375
SUBDIVISION: Block: 6 Lot: 1+
PARCEL NUMBER: 937500602 Section: 24 Township: 27 N Range: 2V\
CONTRACTOR: OWNER/BUILDER PHONE:
PROJECT DESCRIPTION: NEW LIGHTING, RESTAURANT KITCHEN EQUIPMENT, METAL STAIRS AND
NEW
KITCHEN HOOD.. TENANT IMPROVEMENTS
TYPE OF WORK COM SQUARE FOOTAGE: COMMERCIAL:
TYPE OF IMP ALT MAIN: INDUSTRIAL:
VALUATION 59,492.00 ADD'L: HEAT TYPE:
CODE EDITION: 2012 HEAT BASE: HEAT TYPE:
OCCUPANCY:
OCCUPANCY: UNHEATED: #OF STORIES:
CONST TYPE: OTHER: SHORELINE:
GARAGE:
CONST TYPE: DECK: SETBACK:
BANK HEIGHT:
SEWAGE DISPOSAL: .
WATER SYSTEM: Type Amount Paid By: Date: Receipt:
BATHROOMS: Permit $233.00 SRE 01/28/15 154048
Exist: Plan Check $144.95 SRE 01/28/15 154048
Prop: State Building Code $4.50 SRE 01/28/15 154048
Total: Total: $382.45
NUMBER OF EMPLOYEES:
Directions to Site:
HEALTH DEPARTMENT AND PUBLIC WORKS APPROVAL REQUIRED PRIOR TO FINAL INSPECTION
THIS PERMIT IS VALID FOR ONE YEAR OR IT MUST BE PROPERLY RENEWED
BUILDING INSPECTION HOT-LINE 379-4455.
Request must be received by 3pm the day before the inspection is needed.
Office Hours 9:00 am -4:30 pm MONDAY- THURSDAY
HOT LINE AVAILABLE 24 HOURS A DAY
SPECIAL CONDITIONS APPLY- SEE ATTATCHED
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Jefferson County Building Division Permit Number: BLD15-00027
Applicant: THRASHER
BUILDING PERMIT INSPECTION APPROVALS Applicable Code: 2012 International Building Codes
To schedule inspections, call (360)379-4455 no later than 3:00PM the day before the inspection is needed.
Requests received after 3:00 PM will not be scheduled for the next day's inspections.
ELECTRICAL PERMITS are issued by the Washington State Department of Labor& Industries.
The electrical permit must be signed off by the State Inspector prior to the County's Framing Inspection
Inspection Item Date Approval Signature Notes
Gas Line: Interior
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Miscellaneous /01 Js, 1 metal stairs
Miscellaneous l new kitchen hood and appliances
Miscellaneous new lighting,L&I sign off for new electrical if applicable
Septic System Finaled
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Go&Qp)i, 31511/e7),
A final inspection will not be scheduled until the following are completed and signed off by the applicable Department:
• Building Permit Conditions are met • Septic Permit Final/Complete for any building containing plumbing
• Land Use Conditions met and signed off • Public Works Permit Final(where applicable)
FINAL INSPECTION 145-
FINAL INSPECTION MUST BE APPROVED PRIOR TO BUILDING BEING OCCUPIED
THIS PERMIT IS VALID FOR ONE YEAR
, l
i S
CONDITIONS for Building Permit# :BLD15-00027
1.) Air Gap required on Dish washing machine, 3-compartment sink, Food Prep sink, Ice
Machine and Ice Storage Bin.
\\tidemark\data\forms\F_BLD_Permit_BIdg.rpt 2/23/2015
• •
4 615 Sheridan Street
Port Townsend, WA 98368 ntyPublicHealth.org
Public Hea County
MME
January 21,2015 _,_.______ ___.._____.._
L)/
Gear Head Deli j; I JAN 2 7 2015
Larry&Debbie Williams u
P.O.Box 475
i
1 'r LRnua COUNTY
Bannon,WA DEPT.OP COMMUNITY DEVELOPMENT
98320 .__.._
RE: Plan Review Letter for Gear Head Deli,294983 Highway 101,Quilcene,WA,
Dear Mr. &Ms.Williams,
The food service establishment application and plans submitted for Gear Head Deli located at 294983
Highway 101, Quilcene, WA have been reviewed by this office according to the Rules and Regulations
of the State Board of Health for Food Service Sanitation, WAC 246-215 and Jefferson County
Ordinance 6-05. The results of the review are detailed below:
The following items are approved for use:
1. Menu
2. Floor Plans/Revised on 1/21/15
3. Site Plan/Revised on 1/21/15
1. The menu is approved and consists of: Breakfast sandwich, wraps, eggs, bacon, sausage,
pancakes,hash browns,deli meat sandwich,burgers,fish taco,veggie sandwich,hot dogs,soups,
salads, desserts such as cheesecakes, assorted cakes, lemon bars etc. Beverages include fresh
coffee,espresso, soda,iced tea,beer and wine.
2. The food preparation sink must be sufficient in number,and size to process any food that requires
placement in the sink. The sink must also be appropriate for the menu, food preparation and
volume of food prepared. Food prep sinks cannot be used for hand-washing,utensil washing or
other activities that would contaminate the food. The floor plan indicates a food prep sink at the
facility.
3. A 3-compartment sink is required,even if a dishwashing machine is also installed.This is shown
on the floor plan.
4. All equipment used must be able to fit inside of all the 3-compargnent sinks and/or dishwasher to
be properly cleaned and sanitized.
5. Provide space in the dishwashing sink area for adequate storage of dirty dishes and air drying of
the clean dishes.Air drying racks are recommended above the sinks.
Community Health Environmental Health
Developmental Disabilities Water Quality
360-385-9400 360-385-9444
360-385-9401 (f) Always working for a safer and healthier community (f)360-379-4487
• •
Gear Head Deli January 2015
6. If a dish washing machine is installed,then a pre-rinse sink with a sprayer is required for proper
ware washing. An overhead pre-rinse nozzle may be installed above the wash sink of the 3-
compartment sink instead of a separate pre-rinse sink.
7. You must provide air gaps on 3-compartment ware washing sinks,ice machines,condensate lines,
salad bars,and soda machines. This gap must be a physical gap above the floor sink and at least
1 inch.This will be verified during the pre-opening inspection.
8. A mop sink is required that is within easy access of the kitchen.This is indicated on the floor plan.
You must ensure there are hooks available to hang the mop for air drying in between use.
9. Splash from mop, dishwashing and hand-washing sinks must be isolated from other kitchen
operation either with a splash guard or by providing at least 18 inches of space separating the
hand-washing sink from other items.
10. The surfaces of all equipment and utensils must be easily cleanable, smooth, nonabsorbent,
corrosion-resistant and durable. Walls,floors and ceilings must be easily cleanable,smooth,and
durable.
11. Screens are required on windows and doors that will be opened directly to the outside during
hours of operation. All exits and restrooms doors shall be equipped with self-closing mechanism.
12. Adequate facilities must be provided for orderly storage of employees' clothing and personal
belongings. You stated on the application this is available in delivery breeze-way coat rack and
shelf.This will be verified during the pre-opening inspection.
13. The lighting in the kitchen area needs to be at least thirty(30)foot-candles and shall be shielded
with guards in food preparation areas.
14. Provide air temperature measuring thermometers accurate within±3°F within all refrigeration
equipment.
15. You listed only three refrigeration/cold cases on page 4 of the application,but the floor plan
shows a fourth unit—an under-counter refrigeration unit labeled# 12.You must stop by the
Health Department prior to the pre-opening inspection to update and initial that section.
16. Ensure that adequate storage of garbage is provided and that receptacles are constructed of either
metal or hard plastic.
17. Hot water supply must be sized to meet peak demand requirements. If you ever run out of hot
water, you must stop food service and close the facility. You must also notify the Health
Department of the temporary self-closure.
Community Health Environmental Health
Developmental Disabilities Water Quality
360-385-9444
360-385-9400 360-379-4487 l Health
360-385-9401 (f) Always working for a safer and healthier community (f)
I •
Gear Head Deli January 2015
18. All equipment must meet applicable National Sanitation Foundation (NSF) standards or be of
comparable design criteria. Domestic-grade equipment are not approved for licensed food
establishments.
19. Please provide a written policy regarding ill food handlers working in the establishment.
20. All employees and owners must have valid food worker cards prior to opening.
21. The floor plan indicates a grease trap to be installed outside the kitchen. This will be verified
during the pre-opening inspection.
22. Owner is responsible for BOD,TSS and Oil and Grease waste strength sampling and shall
submit a report to the Health Department on a quarterly basis. One of the samples must be
taken in July or August as per prior agreement with OSS Sanitarian.
23. Septic system dose counter readings of the "Pump Tank"must be taken daily(every other
day at minimum) for a 30 day period in July or August.
24. Maximum seating allowed is 35 seats until water use records can establish actual data for
revision.
25. An annual Operations and Monitoring inspection report of the septic system must be submitted
to the Health Department to receive your food permit every year. The current 0&M inspection
report posted at the online RME is dated 8-14-2014 --- this means the next 0 & M inspection
report is not due until 8-14-2015.
26. Please ensure you are compliant with all onsite sewage,water,building and zoning requirements.
Building Permit is required for modification of the structure.
27. Catering from your food establishment is not allowed without plan review,approval,and catering
fee. If at any point you decide you wish to cater,you must contact the Health Department first to
receive approval.
28. A written approval is required from the Health Department for any changes in menu,service type,
ownership, and/or remodeling.
A pre-opening inspection is required before you can operate. Before scheduling your pre-
opening inspection, ensure that all conditions in the plan review letter are met and fees are paid as
listed below. If more than one pre-opening inspection is required, you will be invoiced for a re-
inspection at$86.00/hour.
Amount Due:
Annual Food Service Permit fee $340.00(Restaurant 25—50 seats)(2015 Fee Schedule)
Pre-operational fee $86.00(2015 Fee Schedule)
Septic Review fee $86.00(2015 Fee Schedule)
Total $512.00
Community Health Environmental Health
Developmental Disabilities Water Quality
360-385-9400 360-385-9444
360-385-9401 (f) Always working for a safer and healthier community (f)360-379-4487
•
•
Gear Head Deli January 2015
After fees are paid in our office, please contact me at 360-379-4496 to schedule the pre-opening
inspection. Please allow a minimum of three days' notice. The food service permit will be issued
after the pre-opening inspection,provided there is no need to re-inspect.
Once your Annual Food Service Permit is issued, it is valid until January 31, 2016. In December
2015,we will send you an invoice to renew your permit.You must pay your renewal fees BEFORE
the deadline stated on the invoice in order to maintain your permit to operate.If you fail to renew,
you must obtain another permit by going through plan review and paying plan review fees. Please
contact me if you have any questions.
Sincer• y,
,4
Mina Kwa sa MPH,REHS/RS
Environmental Health Specialist
(360)379-4496
CC:
• File
Community Health Environmental Health
Developmental Disabilities Water Quality
360-385-9400 360-385-9444
360-385-9401 (f) Always working for a safer and healthier community (1)360-379-4487
Sally Ellis
From: Carl Smith
Sent: Wednesday, January 28, 2015 8:28 AM
To: Sally Ellis
Subject: FW: Deli Permit
Sally. Thanks for providing good customer service to Mr.Thrasher. Carl
From: Chuck Thrasher [mailto:c_thrasher @mindspring.com]
Sent:Tuesday,January 27, 2015 4:15 PM
To: Carl Smith
Subject: Deli Permit
Hello Carl,
Today I submitted drawings for a permit to build a Deli in my building in Quilcene. This is my 5th request for a permit at
this building, 4 have been completed.
As the director of this county department, who most time I believe only hears the problems. You need to know that Sally
Ellis was most helpful with the process and I could not have asked for more !
Thank you and I hope in a few months you and your team can stop by for lunch.
Charles Thrasher
1