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i �T � <br /> , lSr. Lyle A. Ingr�ham <br /> Aome Tavern <br /> dune 9. 1980 <br /> page 2 <br /> sink for a mop eink if properly installed. 1fia mop •ink !s to have a hot and <br /> nold water hone bibb.) <br /> � 8. Since thi� kitchen will not h�ve a dishveaher nr complete di�hsra�hing facilitie�. <br /> � only �Sngle use euetoaer uten�il� are to be used. <br /> � 9, There ma�t be pzovision ao no food� ere dored on the floor -- use �helve� at <br /> j lea�t �ix (6) inche� above floor. Food i� not to be etored mingled with kes <br /> beer� bottled beer� etc. <br /> ' 10. It appears !t probablq will be requized to have a sneese guard betvean cwtomer� <br /> and ehe meat elicer. ' <br /> 11. All equipment is to be National Sanit�tion Poundetion approned or !t� equal. <br /> 12. Nuch concern for cleaning !� to be exerci�ad when lnetelling equipment -- aaal <br /> the �uncture of abutting eq�ii��t e�uixcenteon wl�eel■ oreothexwi�made�e�sy� <br /> ea�y acceu for clesning, q Pm <br /> to move for cleaning. <br /> 13. A fav daq� before the facility is ready for busineas notify th� Snohosl�h Ae�lth <br /> M�trict �o • time can be •cheduled for final lnspection to �ee that con�cructioa <br /> aod in�t�lletion is in confocmity with apprwed plans and eh�re az� ao food aode <br /> violation�. <br /> There i� • pl�n reviev eharge of S�S.00 par hour. Your ch�rge it one and one half <br /> houn. 'Ifii� fee 1� to be p�id befon final ln�pectio� i� made. <br /> If yrou h�ve any further que�tion�� plea�a contact thi� office at 2S9-9S37. <br /> Very truly your�� <br /> Novard iiood� R. S. <br /> Envirocmiental Ftealth Specialiat <br /> NH; dmb <br /> ����o ��� <br /> Cl �U�V I 1 �9e � <br /> 0 <br /> . /rysp�t����f� <br /> L . - <br />