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ti <br />0 <br />5 <br />Plan Review -Buzz Inn Steakhouse <br />January 8, 1988 <br />Page 2 <br />7. Provide an adequate light source, properly shielded, for the walk-in cooler. <br />8. Use of wood for storage shelves in the walk-in cooler will not be approved. <br />9. Wood shelves in the dry food storage area must be sealed smooth and easily <br />cleanable. <br />lu. 'Walls and ceiling of the food preparation and scullery area shall be light- <br />colored, smooth, nonabsorbent and easily cleanable. <br />11. The toilet room(s) shall be enclosed with tight -fitting, self -closing solid <br />doors. The room(s) shall be mechanically vented to the outside. A toilet <br />room used by women shall have'at least one covered waste receptacle. <br />12. For vour Information, you do not need a water closet and handsink in the <br />employees break area. <br />if there are any significant changes or additions to your layout or equipment, <br />the Snohomish Health District must be notified. <br />A pre -operational inspection is required prior to opening for business. Please <br />contact me about one week in advance to schedule an appointment. This will <br />Insure compliance with the Rules and Regulations of the State Board of Health <br />for Food Service Sanitation (WAC 248-84). <br />Please do not hesitate to call me if ,you have any questions. My office number is <br />339-52nu. <br />Sincerely, <br />i <br />teneLeone <br />Environmental Health Specialist <br />KD/je <br />cc: C!tv of Everett Building Dept. i--/ <br />