Plan Submission and Review. Construction (Food Stand Concessions)

Transcription

1 Food Stand Concessions and Push Carts Guidelines for Plan Review Health District Requirements A Food Stand Concession or Push Cart requires a valid Snohomish Health District (SHD) food establishment permit to operate in Snohomish County. To obtain a permit, all Food Stand Concessions and Push Carts must be reviewed and approved by SHD. The plan review process usually takes 7 to 30 days, sometimes longer. Until reviewed, approved and permitted, the Food Stand Concession or Push Cart may not operate in Snohomish County. Definitions A Food Stand Concession is defined as a stand or drive-thru food service establishment that is not directly connected to public water or an SHD approved sewage disposal system, does not provide on premise food preparation sinks and does not provide ware washing sinks. A Push Cart is defined as a non-motorized cart easily moved from place to place by one person. It must be listed by the National Sanitation Foundation (NSF) or equivalent. It must have refrigeration that is NSF listed or the equivalent and have power if stationary, or power with battery/inverter if being pushed from place to place. Menu Restrictions Push carts are limited to non-potentially hazardous foods, hot dogs, and espresso drinks unless otherwise approved. Food Stand Concessions are limited to hotdogs, espresso drinks, pasteurized milk, prepackaged ice cream and frozen yogurt, non-potentially hazardous commercially prepared baked goods, or other food approved by the Health Officer. Foods such as chili, sandwiches, hamburgers, breakfast sandwiches, cereals, biscuits and gravy, cooked eggs and other potentially hazardous foods are not permitted. Food preparation must be minimized. Food preparation of fruits and vegetables is not permitted. Blended drinks are not allowed. 1

2 Plan Submission and Review Prior to issuing a food service permit, SHD requires the following information be submitted for review: Application and fee for plan review Equipment listing all equipment must be listed by the NSF or equivalent Menu, including a description of each item Floor plan Finish schedule Source of water and plumbing specifications Site used for sewage (waste water) disposal Cleaning schedule Commissary letter Restroom agreement letter (if different than commissary) Construction (Food Stand Concessions) Food Stand Concessions are limited to 120 square feet of floor space. Facilities with more than 120 square feet of floor space are required to be fully plumbed facilities, including a plumbed handwash sink and a three compartment sink at minimum. The interior surfaces of the building must be built of easily cleanable materials. 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. Plastic coated hardboard is not acceptable. Construction must comply with all applicable state and local building, plumbing, electrical and fire codes. The ceiling above food preparation areas is to be non-perforated, non-absorbent, smooth and easily cleanable. All equipment shall be listed by the National Sanitation Foundation (NSF) or equivalent for its intended use. Ice chests may be used for canned or bottled pop and juices only. Styrofoam ice chests are not allowed. 2

3 Plumbing Operation An easily accessible handwash sink must be provided. o o o Free flowing water under pressure. Hot water adjustments at tempering valves or faucets shall provide water from the tap in the range of 100 F F. Soap and paper towels must be provided in dispensers at the handwash sink at all times. Handwash sinks must be on the countertop or the top of the push cart. Under counter or pull out drawer sinks are not considered to be easily accessible. Hot water tanks must be adequately sized to provide hot water to the food stand at all times. The water system shall consist of 5-gallon potable water storage tanks of sufficient number to supply water to the handwash sink and all other needs. A waste water storage tank of 6 gallons must be provided for every 5 gallons of fresh water. (WAC (11). Non-movable holding tanks are not allowed. (WAC A-0240). Potable water tanks must be filled and waste water tanks emptied, and utensils and equipment serviced daily at the approved commissary. (See specific commissary requirements.) Ice must be obtained from an approved source. Ice scoops must be provided for dispensing ice. All foods and accessory items shall be transported in covered, cleanable, food grade containers. Proper food temperatures shall be maintained during transportation. Only single service utensils and containers shall be provided to the customer. Probe thermometers with a range of 0 F F must be available to monitor food temperatures. Digital thin tipped thermometers may be required. Covered garbage containers in convenient locations shall be provided. Commissary All commissaries must be approved food service establishments with a current SHD operating permit. Commissaries located outside of Snohomish County may be approved on a case by case basis with concurrence of the regulatory authority in that county. Food Stand Concessions and Push Carts operate from an approved commissary and report daily to the commissary for supplies, cleaning and servicing operations. Adequate refrigeration and dry storage shall be provided for all materials needed to operate. An agreement (commissary letter) listing all services provided by the commissary and signed by the commissary owner is required and must be submitted to SHD. Use of private residences or homes as commissaries is prohibited. A Food Stand Concession or a Push Cart must have access to its commissary during all hours of operation. If found operating without access to the commissary, the facility will be required to close. Restrooms (if not located at commissary) Food Stand Concession or Push Cart employees must have access to restrooms during all hours of operation. Restrooms must be located in a commercial building accessible to the public within 200 feet of the Food Stand Concession or Push Cart, and be connected to water and sewer or an approved septic system. The restroom must include a handwash sink with hot and cold running water, soap and paper towels, and a covered waste container. Portable toilets are not allowed. Written approval (restroom letter) signed by the restroom owner allowing use of the restroom is required and must be submitted to SHD. 3

4 Inspections and operating permit Passing a Preoperational Inspection is required prior to opening for business. The preoperational inspection must be scheduled at least one week in advance. It is recommended that sufficient time between the preoperational inspection and proposed opening date be provided to allow for preoperational reinspections if needed. Ready for inspection means All construction is completed. All equipment is in place, turned on, and properly working. All cleaning is completed. Note that no food of any kind is allowed in the facility or commissary without SHD approval. Food present without approval will be considered as being adulterated and will be discarded. Submittal of the application for food establishment operating permit and fee(s) is required prior to opening. Note that operating permit applications and fee(s) are not accepted more than 30 days prior to the projected opening date. You may open for business after passing the preoperational inspection, submittal of the operating permit application and permit fee(s) and after obtaining final approvals from all other applicable agencies. Operation at temporary events A Food Stand Concession or Push Cart under an annual permit by SHD may operate at a temporary event (i.e. fairs, festivals, farmers markets, etc.) without obtaining a separate temporary food service permit. However the following is required: An application notifying SHD of participation in the event along with a processing fee are required at least seven (7) days prior to the first day of the event. Applications received less than 7 days prior to the event will be charged an additional late fee per the current fee schedule. Operation at the temporary food event by the permit holder will be exclusively from the approved, self-contained Food Stand Concession or Push Cart. Upgrade of food establishment: All upgrades of Food Stand Concessions or Push Carts will comply with Snohomish Health District Sanitary Code, Chapter 10. For additional information, contact SHD Food & Living Environment Program Phone: Website: safefoodplans@snohd.org FoodStandConcessions_PushCartsGuidelines_PlanReview_EH_07_2014_kkc 4

5 Food Stand Concession Checklist Items required for opening or remodeling a Food Stand Concession Obtain a Copy of the Food Stand Concession Plan Review Guide If constructing your own commissary obtain a Food Service Establishment Plan Review Packet Submit the Plan Review Application, Plan Review Fee, Plans, Specifications and Menu Plan Review Application Submittal Will Include: A menu listing all foods to be served Commissary letter Floor Plan: Locate and Label All refrigeration and freezers All cooking and hot hold equipment All countertop equipment All plumbing fixtures and drains Handwash sink(s) Employee restrooms are required and must be within 100 feet of the stand. Include a letter allowing use of restrooms if not owned by you. Plan Specifications Will Include: Manufacturer names and model numbers for each piece of equipment, including countertop equipment Include details of sneeze protection if applicable 1 of 3

6 Finish schedule for floors, walls, ceilings, countertops, and work tables. Include additional back splash behind sinks (including mop sinks), non-movable work tables and food preparation counters per guidelines Plumbing schedule or details Lighting details, including type of shatterproof light shielding used Ventilation details Garbage/trash disposal details On-Site Sewage Disposal Systems: On- site sewage disposal systems for food stands must meet the approval of the Snohomish Health District Water and Wastewater Section. A review of the on-site sewage disposal system serving the property, even if not used for the stand, is required to assure that the stand and driveway are not on the any part of the on-site system. Inspections and Operating Permit: After your plans have been approved and construction completed it is time to schedule a pre-operational inspection Submit operating permit application and permit fee anytime between plan submittal and requesting a pre-operational inspection Opening for Business: You may open for business after obtaining final approval from the Snohomish Health District AND After obtaining final approvals from other appropriate agencies 2 of 3

7 Additional Agencies You May Need To Contact: Building Department or Snohomish County Planning and Development Services Sewer District Snohomish Health District Water and Wastewater Section if the proposed food service establishment will be served by an on-site sewage disposal system and/or a well Fire Marshal Washington State Liquor Control Board Local City Hall for Business License Requirements Washington State Department of Revenue Internal Revenue Service Washington State Department of Licensing Washington State Department of Labor and Industry Food StandConcessionChecklist_EH_07_2014_kkc 3 of 3

8 Food Stand /Mobile Food Vehicle Plan Review Application must be completed in full and submitted with fee and the items listed for processing: Menu (Including beverages) HACCP Menu Review Plans & specifications TYPE OF PLAN REVIEW (Check applicable box) $420 Base fee (2.5 hours) plus $168 per hour for each add l hour (PLU 390) $168 Base fee plus $168 per hour for each add l hour (PLU 311) Food Stand Concession (New) Mobile Food Vehicle (New) Local Building Inspection Agency: Private Well Commissary Water Supply (check one): Public Commissary Sewage Disposal (check Onsite Sewage System one): Sewer FoodStandMobileFoodVehiclePlanReviewAppl_EH_05_2014_kkc Reviewed for completeness by EHS Initials Remodel of existing Food Stand Concession or Mobile Food Vehicle or revision of approved plan $168 (PLU 335) Reopen former Food Stand Concession or Mobile Food Vehicle ESTABLISHMENT INFORMATION Name: Site Address: City: OWNER INFORMATION Name: Address: ZIP: Phone: Address: City: State: Zip: CONTACT INFORMATION (if different than owner) Name: Address: Phone: Address: City: State: Zip: COMMISSARY INFORMATION Commissary Name: Water District: Sewer District: Inspection is based upon requirements of WAC Rules & Regulations of the State Board of Health for Food Service Sanitation. Other agency approvals requisite to your operation may include County or City Planning, Building, Plumbing and Fire Departments, Water and Sewer Utilities. OFFICE USE ONLY APPLICANT SIGNATURE DATE

9 Description of Food Preparation Process (HACC) Menu Review Referring to your proposed menu (attach a copy), complete the information on the following page. List three of your anticipated most popular foods and explain how the product is prepared. Attach additional sheets as necessary. Please refer to the examples below of how to complete this information. EXAMPLES: Teriyaki chicken with salad 30 pounds of raw chicken delivered frozen 3 times a week Chicken thawed in refrigerator on bottom shelf Once thawed, chicken is trimmed (process takes approximately 30 minutes) and rinsed in food prep sink Marinated in bucket in refrigerator Cooked on grill to 165 F (temperature is taken using a stem thermometer) Hot held in steam table at 140 F or higher Chicken order is grilled quickly prior to serving Leftover chicken is transferred to a shallow two-inch depth metal pan, level of food not exceeding two inches, uncovered and immediately refrigerated to 41 F or below Per order, leftover chicken is taken from the refrigerator and reheated on the grill to 165 F and served until fresh product is needed. 4 boxes of lettuce delivered 3 times a week The lettuce is stored in the refrigerator on top shelf Food prep sink is cleaned and sanitized Lettuce is rinsed in food prep sink (gloves worn) Lettuce is then cut on sanitized cutting board (gloves worn) Stored in plastic bins in refrigerator on top shelf Per order, lettuce is dispensed with tongs to serving plate Served with packaged dressing. Cheeseburger 40 pounds of beef patties are delivered twice a week. Product is transferred and stored in the walk-in cooler on the bottom shelf at 41 F or below. Small quantities of hamburger patties are transferred to refrigerated drawer located under grill. Per order, hamburger patty is retrieved from drawer with metal tongs and placed on grill. While hamburger is cooking, hamburger buns are toasted (gloves worn). Once the patty has reached a cooking temperature of 155 F or higher (checked with thermometer), cheese is added and melted. Beef patty is then placed on the bun and condiments are added (ketchup, mustard, shredded lettuce, tomatoes and onions). Product is wrapped and served.

10 List below three of your anticipated most popular foods and explain how each product is prepared. Product #1: Product #2: Product #3: DescriptionFoodPreparationProcessHACCP_EH_06_2014_kkc

11 Commissary Agreement I own both the business requiring and the business providing commissary services and as such no commissary agreement is necessary. This agreement between the commissary owner and the vendor signifies that both parties agree to the vendor s access to and use of the services identified below. Snohomish Health District (SHD) will not recognize any transfer of this agreement to food service facilities or persons not specifically identified in this agreement Food Service Establishment (FSE) requiring commissary support to qualify for a Permit to Operate Name of FSE Vendor (FSE owner) Mailing address Phone number(s) Business days & hours The following services will be provided by the commissary: Approved water supply Yes No Handwashing sink Yes No Approved waste water disposal Yes No Food preparation sink for vegetables Yes No Garbage disposal Yes No Food preparation sink for raw meats Yes No Dry storage for food and single service Yes No Approved 3-compartment sink Yes No Refrigeration space cubic feet Yes No Approved restroom Yes No Freezer space cubic feet Yes No Entrance key for after-hours access Yes No Ice in pounds per day lbs. Yes No I verify the information provided in this agreement is accurate and we are responsible to comply with the Washington State Food Code (WAC ) and will allow access for inspection during business hours for either business. Commissary name Commissary address Business hours Commissary owner s name Commissary phone Printed name of Commissary Owner Signature of Commissary Owner Date Printed name of Food Service Establishment Owner Signature of Food Service Establishment Owner Date CommissaryAgreement_EH_06_2014_kkc

12 EXAMPLE Commissary Agreement (for Caterer, Food Stand concessions and Mobile Food Vehicles) A commissary agreement is a signed letter from the owner of a Snohomish Health District approved and permitted facility giving you permission to use that facility to store your product, wash and sanitize utensils, obtain fresh water supply, dispose of wastewater and use restrooms on a daily basis. A separate agreement granting permission to use the restrooms is required if the restrooms are at a different location than the commissary. A commissary agreement must be submitted with the permit application for a new Caterer, Food Stand Concession and Mobile Food Vehicle, or in the event of a change of ownership. In addition, owners of Mobile Food Vehicles must also submit an itinerary for their vehicle. If your commissary agreement has expired or changes, then a new commissary agreement is required. EXAMPLE Itinerary (for Mobile Food Vehicles only) Date: Mobile Food Operation Itinerary for: Name of Mobile Food Vehicle: License #: Permit #: Commissary: Include all stops, listing the time, place, name and address: Time Name Address 4:00am 5:00am Commissary 3020 Rucker Avenue, Everett 5:15am 6:30am Alice s Gym 3389 Hansen Avenue, Edmonds 7:45am 8:15am Fish Market Poplar Street, Mountlake Terrace 8:30am 10:00am Phil s Tires 836 Stevens Way, Mountlake Terrace 10:30am- Return to Commissary 4:30pm 6:00pm Batting Cage 343 Oscar Rd, Edmonds Submit a new itinerary each time there are changes to any of the information.

13 Restroom Agreement Letter Date: Food Safety Program Snohomish Health District 3020 Rucker Ave., Suite 104 Everett, WA Restroom letter for: I, have an agreement with (Owner name of Restroom facility) giving at (Name of Food Stand/Mobile) (Name of Food Stand Concession or Mobile Food Vehicle) (Owner name of Food Stand/Mobile) and his/her employees the right to use the restrooms (Name and address of Restroom facility) The hours that I allow the restroom to be used are: These hours are during my normal operating hours. These hours are outside my normal operating hours. I have provided afterhours access. This agreement begins (Date). I am not responsible for any actions of outside of my establishment and may terminate my agreement with for ( Reason for termination of agreement) (Name of Food Stand/Mobile) (Name of Food Stand/Mobile) I understand that Snohomish Health District has the right to inspect the restroom while the restroom is in operation. I will notify Snohomish Health District at such time as the agreement is terminated. Signed: (Restroom Owner) Date: (Consult your attorney before signing any legal document) RestroomAgreementLetter_EH_07_2014_kkc

14 Example Floor Plan for Food Stand Concessions and Push Carts NOTE: This plan is meant to illustrate health requirements only. ½ inch = 1 foot Hand sink 2. 5-gallon water tank 3. 6-gallon waste water tank 4. Espresso machine 5. Grinder 6. Under counter refrigerator 7. 2-door Milk storage refrigerator 8. Storage shelves 9. Service shelf / window 10. Service shelf / window 11. Cash register ExampleFloorPlan_EH_07_2014_kkc

15 Examples of Food Service Establishment Sinks and Plumbing Fixtures Handwash Sinks Food Preparation Sinks ExamplesFoodServiceEstablishmentSinksAndPlumbingFixtures_EH_07_2014_kkc 1

16 Dishwasher with pre-rinse sink and spray arm and with clean dish-drying table. Typical Three-compartment Sink Mop Sinks 2

17 Floor Sink (used for indirect drains) Strainer Baskets used in Floor Sinks Typical Grates over Floor Sinks Back-flow Prevention Devices Anti-siphon Valve Check Valves Dipper Well 3

18 Annual Food Establishment Permit Application Application must be completed in full and submitted with fee and the REQUIRED items listed for processing: Menu (Including beverages) Food Flow Sheet (HACCP) Commissary Letter Food Stand Concessions & Restroom Letter Mobile Food Vehicles only Submittal Complete EHS Initials Establishment Name: Establishment Address: Owner Name: Mailing Address (if different): Site Phone: City / Zip: Owner Phone: City/ St/ Zip: Address: Signature of the owner or an officer of the legal ownership affirms the accuracy of the information provided in this application and that the permitted facility will be operated in compliance with the rules of the Washington State Food Code. Signature: Date: Print Name: New establishment Change of ownership (PLU 301) Must complete reverse side of application. GENERAL FOOD MULTIPLE PERMITS RISK CATEGORY 0 12 Seats (PLU 374) Grocery A (Low) Seats (PLU 375) Bakery B (Medium) Seats (PLU 376) Deli C (High) Seats (PLU 377) Meat / Fish Over 250 Seats (PLU 378) Specialty Fish OFFICE USE ONLY Other OTHER Catering Only (PLU 374) Mobile Food Vehicle (except frozen foods) (PLU 303) PERMIT # Mailed / Delivered / PU Date / Initials Permits are valid through December 31 and are NOT transferable. New permits issued on or after the following dates are pro-rated: April 1 75% of annual fee July 1 50% of annual fee October 1 25% of annual fee (Does not apply to fee for change of ownership.) AnnualFoodEstablishmentPermitAppl_EH_2014_kc

19 Change of Ownership Statement Date of Ownership Change: Former Establishment Name (if changing): Previous Owner Name: Is facility currently open? YES NO Will facility remain open? YES NO If no, what is your reopening date? Copy of menu submitted. (REQUIRED) YES NO Will there be changes to kitchen and/or equipment? YES NO If yes, briefly describe changes: Please initial each statement indicating you have read and understand them: I understand my facility will be inspected by Snohomish Health District within 30 days. I understand that a fee(s) will be charged if additional inspections are required. I understand that changes and/or improvements may be needed. I understand that all changes and/or improvements must be completed by the date listed during my inspection. I understand that my facility may be closed if changes and/or improvements are not completed by the date listed during my last inspection. I understand that I may need to make changes that were not required of the previous owner. I understand that all changes to menu, equipment, and the building must be approved in writing by Snohomish Health District. I understand that I may be required to submit a remodel plan review which has additional fees. I understand that my permit expires December 31 of each year and must be renewed at that time or late fees may be assessed. Print First & Last Name(s): Owner/Representative Signature: You are NOT APPROVED to operate until after inspection. You are APPROVED to remain open pending inspection. This 30-day conditional Permit to Operate expires on: POST THIS PAPER IN A CONSPICUOUS AREA Date Date SHD Initials SHD Initials

20 Fee Schedule - Food Safety EFFECTIVE December 1, 2011 TITLE FEE DESCRIPTION LATE CHARGE FOR RENEWAL OF ANNUAL PERMITS EXPIRING DECEMBER 31 $ Annual permit fee and completed Health District invoice must be received in the Environmental Health Division office by 5 p.m. on the last business day of the following January. LESS THAN FULL YEAR PERMIT / NEW ANNUAL PERMITS EXPIRING DECEMBER 31 Does NOT apply to Change of Ownership or Temporary Event fees. Permits obtained on or after April 1 will be pro-rated at 75% of the annual fee. Permits obtained on or after July 1 will be pro-rated at 50% of the annual fee. Permits obtained on or after October 1 will be pro-rated at 25% of the annual fee. TITLE FEE DESCRIPTION CHANGE OF OWNERSHIP $ Annual operating permit FOOD SERVICE WITH ONSITE SEWAGE DISPOSAL REVIEW $ Fee charged annually with food service permit FOOD SERVICE ESTABLISHMENT PERMIT FEES GENERAL FOOD Includes but not limited to restaurant (with or without lounge), concession stand, mobile food vehicle, food stand concession, commissary, bakery, caterer, grocery with multiple permits, limited grocery with or without food prep, private club, retail meat dealer, retail fish dealer, tavern with or without food prep, year round campground/park food service seats Seat count includes lounge seats a) Low Risk $ Annual permit fee b) Medium Risk $ Annual permit fee c) High Risk $ Annual permit fee seats Seat count includes lounge seats a) Low Risk $ Annual permit fee b) Medium Risk $ Annual permit fee c) High Risk $ Annual permit fee seats Seat count includes lounge seats a) Low Risk $ Annual permit fee b) Medium Risk $ Annual permit fee c) High Risk $ Annual permit fee seats Seat count includes lounge seats a) Low Risk $ Annual permit fee b) Medium Risk $ Annual permit fee c) High Risk $ Annual permit fee Over 250 seats Seat count includes lounge seats a) Low Risk $ Annual permit fee b) Medium Risk $ Annual permit fee c) High Risk $ Annual permit fee

21 TITLE FEE DESCRIPTION CATERING ENDORSEMENT (for licensed food establishments that also offer catering services) $25.00 In addition to General Food fee Annual permit fee MOBILE FOOD VEHICLE (except frozen food vendors refer to General Food annual permit fee 0-12) General Food fee plus $ per vehicle Annual permit fee ATHLETIC FIELD CONCESSION STAND a) Low Risk $ Annual permit fee b) Medium Risk $ Annual permit fee c) High Risk $ Annual permit fee VENDING MACHINES With potentially hazardous foods risk level Low $ Annual permit fee FOOD THERMOMETERS a) Dial probe $9.00 Fee includes sales tax b) Digital tip sensitive $24.00 Fee includes sales tax FOOD WORKER CARDS a) 2-year initial or 3-year renewal $10.00 b) Replacement for lost card $10.00 MANAGER COURSES a) Manager Certification $ Instructional and supplies fee b) Manager Recertification $ Instructional and supplies fee c) Manager Recertification without purchasing book $79.00 Instructional fee d) Serve Safe Certification and Test $ Includes Serve Safe curriculum, book, materials, and test. e) Manager Self-Inspection Program Establishment Fee Credit For qualified food establishments with certified managers, up to 25% of the prior year s annual establishment permit fee will be credited to the establishment upon completion of the current year s inspection program per SHD procedures. PLAN REVIEWS a) Limited Grocery $ Plan review and pre-operational inspection fee b) General Plan Review New Food Service Establishment including School and Satellite Kitchens $ Plan review and pre-operational inspection fee c) Multiple Permit Facility $ Base fee for plan review and preoperational inspection PLUS $ for each additional permitted facility plan review and pre-operational inspection d) Food Stand Concession, Mobile Food Vehicle $ Base fee for plan review and preoperational inspection PLUS $ for each additional hour over 2.5 hours. e) Site Inspection to re-open former food service establishment $ Per inspection to reopen former Food Service Establishment f) Hazard Analysis Critical Control Point Review (HACCP) $ When required by WAC for menu items Plus lab fees 2

22 TITLE FEE DESCRIPTION Plan Review Continued g) Plan Revision $ Base fee for alteration to existing facility or revision of approved plan PLUS $ per hour for each additional hour over 1 hour h) Reactivate Plan Review $ Applicable on projects idle for more than one year REINSPECTION AND REINSTATEMENT FEES a) Reinspection and office conference per III.B.3, Enforcement Procedures $ Reinspection and office conference fee b) Reinspection after first preoccupancy inspection $ Reinspection fee c) Reinstatement following closure by Health Officer's Order $ Reinstatement fee d) Reinstatement fee following closure by Health Officer s Order for $ Reinstatement fee an existing, immediate health hazard. e) Reinspection due to uncorrected red item violation $ Reinspection fee CAMPGROUNDS / PARKS a) Food service / all year General Food Fees Annual permit fee b) Food service / seasonal (3 consecutive months or less) $ Annual permit fee SCHOOLS a) Central kitchen, no direct food service $ Annual permit fee b) Satellite kitchen with food service $ Annual permit fee c) School kitchen with food service $ Annual permit fee TEMPORARY FOOD SERVICES LATE FEE CHARGE Temporary Food Service & Mobile Food Vehicle Non-refundable fee charged if the application is not received in the office seven (7) days before the event. $48.00 Late charge fee a) Low Risk Valid 1-21 consecutive days $79.00 Event permit fee Annual / Restrictive No more than 3 days per week at same location (see WAC ) $ Annual permit fee for first location PLUS $ for each additional location b) High Risk Valid 1 day $ Event permit fee Valid 2-3 consecutive days $ Event permit fee Valid 4-8 consecutive days $ Event permit fee Valid 9-21 consecutive days $ Event permit fee Annual / Restrictive No more than 3 days per week at same location (see WAC ) $ Annual permit fee for first location PLUS $ for each additional location c) Food Demonstrator Valid 1-21 consecutive days $79.00 Event permit fee (Low Risk foods only) Annual No location restrictions apply $ Annual permit fee (Low Risk foods only) d) Judged Cook-off 1-20 entrants not open to public $ Event permit fee 1-20 entrants open to public $ Event permit fee 21-over entrants not open to public $ Event permit fee 21-over entrants open to public $ Event permit fee e) Mobile Food Vehicle Operating with an annual permit $37.00 Event permit fee f) Exempt or Product ID only $40.00 Processing fee 3

23 ENVIRONMENTAL HEALTH DIVISION / Miscellaneous Fees APPEAL PROCEDURE: a) Step One NO FEE b) Step Two $ Fee refundable if appellant prevails in Step Two MISCELLANEOUS PERMIT FEE: a) The Health Officer is authorized to establish fees on an individual basis for any operations which do not precisely conform to any of the defined categories. Such fees to be determined by the Health Officer to be the closest related fee or $ per hour. b) Post emergency waiver of Clearance and Repair fees for qualified damaged structures. RECORD RETRIEVAL Duplicating $.15 Per page SERVICE CHARGE $25.00 Returned check (bank service charge) REFUND PROCESSING FEE $20.00 May be waived for a bona fide reason approved by the Director Adopted by the Board of Health 10/11/11 FeeScheduleFoodSafety_EH_07_2014_kkc 4