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From: Thad Newport <br /> Sent: Tuesday,April 12, 2022 1:16 PM <br /> To: YUSUBOJANGI@GMAIL.COM <br /> Cc: Pretreatment; Charles Johnstone; Gene Bennett <br /> Subject: B2203-022 35 SE EVERETT MALL WAY#103 <br /> Hello Yusupha, <br /> The following comments were provided from our Industrial Pretreatment group regarding your project <br /> for the Dizayus African Market. If you have any questions please feel free to reach out directly to them <br /> at 425-257-8240. <br /> Please provide a kitchen fixture layout/drainage waste plan, and your letter from the Health District <br /> which outlines Snohomish Health District-permitted kitchen uses.As described with the meat cutting <br /> and packaging equipment, it would likely require/include a meat prep sink in addition to the three comp <br /> sink. It sounds like a setup for a carniceria/tienda (butcher shop/market). If so, under the Grease Control <br /> Code No. 1071-08/EMC 14.42.140(https://everett.municipal.codes/EMC/14.42.140)this would require <br /> a hydromechanical grease interceptor("grease trap")to serve the meat prep sink and three <br /> compartment sink (wash/rinse basins). <br /> — �jFd.4 Y� Thad Newport <br /> Associate Engineer Permit Services <br /> 425.257.8810 13200 Cedar Street, 2,d Floor, Everett, WA 98201 <br /> EVERETT ' 4,AV Phone Hours: M/W/Th: 8 a.m.—12 p.m & 1 p.m.—3 p.m. <br /> everettwa.gov/permits I Facebook I Twitter <br /> Note:Emails and attachments sent to and from the City of Everett are public records and may be subject to disclosure pursuant <br /> to the Public Records Act. <br />