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r <br />� <br />L <br />L <br />SNOHOlV))S;i <br />H EA LT}� <br />n�srR�cr <br />Courihouse <br />Evercu, W�shinnton 99e01 <br />Area Cade 20fi 259-9�50 <br />CLARIS ITYATT. MA..ld.P.N. <br />Nwlrn 011icer <br />OAVID A. STOCKTON, lA,p,p <br />Focurir� Aaalv�n! <br />UISTPICf MEM9FN9 <br />cour�rv <br />Snonomian <br />an¢s nHo rowris <br />Atlin0lon <br />�rler <br />Darrinplon <br />Eamone� <br />Everall <br />GOIJ Oar <br />Gianiie iaila <br />Inee� <br />la4a Slerem <br />�,��.00a <br />I.lary�ille <br />MonNe <br />Mounible Tmrncr <br />�'uY�hao <br />5na�o,,:.n <br />Sunwocd <br />����a� <br />SYwunay <br />January 10, 1983 <br />Mr. Allan I'oss <br />9516 35th Avenue S,E, <br />Everett, [•]ashir,gton 98204 <br />Re: Proposed rood-Service, Alfonzo's, Casino and <br />�vergreen iday, Everett <br />Dear Mr. Foss: <br />Your layout plan with the equipment schedules and <br />specifications have been reviewed with the following <br />comments: <br />i) All food-service equipment musC meet the National <br />$anitation Foundation standards or its equivalent. <br />2) All food-service equipment must be served b <br />exc pindirect drains (ex, floor sinks and funnelydrains) <br />refrigeration equipment <br />3a) <br />b) <br />evaporutors, disposers, hand-washin built-in <br />�, and mop sinks, <br />When frozen desserts (hard ice cream) is dispensed, <br />a cold running water dipper well is required, The <br />dipper Well requires an indirect drain as mentioned <br />in item 2 of this report. The dipper well musl <br />meet National Sanitation Foundation standards, <br />Should you install a frozen dessert machine, a <br />cold and hot running water faucet is required at <br />the mix supply tank (hopper). <br />4) The threshold clearance of the rear outside storage <br />room door must not exceed one half inch " <br />proofed), �� ) (rodent <br />5) It is the health department's understanding that <br />the storage area will not be used for storage of <br />foods or food-service equipment. <br />6) Inasmuch as you will not have an approved hood and <br />duct system, a"heat and hold" unit is required for <br />heatin and holdin of soups, Other than the heat <br />an o ding unit, ot dog machine, and a microwave <br />oven, all other tieating equipment would require a <br />commercial hood and duct system plus a mal;e-up air <br />system. <br />7) <br />Adequate facilities must be provided for the orderly <br />storage of employee's clothing and personal belongings <br />� <br />� <br />1 <br />.. <br />