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Mr. William Tackett <br />Page 2 <br />March 14, 1980 <br />7. As mentioned to you, the Toastmaster oven door should be vented <br />by an approved hood canopy and duct system. Also, if the scullery <br />sink is used for food preparation, it should be plumbed to an <br />indirect drain. Therefore, should the kitchen be remodeled, it <br />would be necessary to correct the above items. <br />8. The dishwashing machine should be checked by a ser1rice repairman <br />before opening. <br />9. All existing kitchen equipment and building facilities must be <br />thoroughly clean prior to calling for the final field inspection. <br />10. In 1980, the Snohomish Health District's Board of Health estab- <br />lished a plan review charge for review of plans and specifications. <br />The fee is $25.00 per hour. Your total plan review time is two <br />hours. This amount must be paid at the time you apply for your <br />food -service establishment permit. <br />Very truly yours, <br />John W. Lorenz, R.S. <br />Environmental Health Specialist III <br />JWL: do <br />CC: Washington State Liquor Control Board <br />;City of Everett Building Department <br />