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C- . <br /> . +Plan I2eview-Tampico Mexican Restaurant <br /> June 29, 1987 <br /> Page 2 <br /> 9. When floors are subjected to water flushing for cleaning, <br /> the wall aad floor junctures are to be coved and sealed. <br /> 10. Walls and ceiling of the food preparation and scullery area <br /> sha11 be light-colored, smooth, nonabsorbent and easily <br /> cleanable. <br /> 11, A c�op sink is needed for this estaUlishment. Submit proposed <br /> location. <br /> 12. A food preparation sink is required if fresh vegetables are <br /> prepared as a standard menu item. Sinks used for handwashing <br /> or equipment or utensil washing shall not be used for food <br /> preparation. <br /> 13 . Provide adequate protective light shields for all lights in <br /> the fooci preparation and storage areas . <br /> ]./i. The dishmachine must be large enough to accomodate all utensils <br /> and equipment. An additional 3-compartment scullery sink <br /> is recoa�ended. <br /> If there are any significant changes nr addi.tions to your layout <br /> or equipment, the Snohomish Health District must be notified. <br /> An inspection is required about one week prior Co completion of <br /> the work. Please contact me at that time. Thic will insure <br /> compliance with the Rules and Regulations of the State Board of <br /> Health for Food Service Sanitation (WAC 248-84) . <br /> Please do not hesitate to call me if you have any questions. My <br /> office number is 339-5260. <br /> Sincerely, <br /> ����� ���� <br /> Candace Ledford, R.S. , Supervisor <br /> Environmental Health Division <br /> CL/je ; <br /> cc: City of Everett Building Department � <br />� <br />