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R�II J _��_..-^.. <br /> Q LARRY �� .?S(27[] Mti MnIN <br /> �`;�� -\�V Q"DOUO I� �IO�/ [] ��OWiF -- <br /> October 24 , 1983 Cd"`�M►DdQ,Fd/ dC3 i rr[p <br /> ____ � Q AJRM 0� -f-I [UN�CE Ia 3/ <br /> ��:� Q'�ruw ��/i��s3�u� '41�,� <br /> .� <br /> -� Mr. Peter and Mrs. Pok Choi `�j � "'-�`_'� <br /> 12318 8th Avenue S.W. --�---••-- ------ <br /> SNOI{OPfISH Seattle, Washington 98146 �� <br /> FiEALTH <br /> DISTRICT Re: Proposed Deli and Grocery , 201 Casino Road , <br /> c , • B-13, Everett <br /> �, ��,.,����,-�•: . :ai <br /> ��� �� =�� ��� `r"��� Dear Mr. and Mrs . Choi : <br /> Your layout plans have teen reviewed �oith the following <br /> comments : <br /> , 1-a) All food-service equipment muet mret the National <br /> ' " "".'_.''�"' Sani.tation Foundation (N. S . F. ) atandards or its <br /> equivalent. Equipment specifications are required <br /> ��•.,���, ���M��^s (no equipment cut sheets presented to the health <br /> '�", department) . <br /> -b) All work counter topa , shelves , etc . must be <br /> `� smooth, free of cracke , nonabsorbent, �nd easily <br /> cleanable. <br /> 2-a) All food-service equipment must be served by <br /> indirect draine (example: floor sinka and funnel <br /> � r�a`inaTexc�pt refrigeration equipment with <br /> � ' . . ,, , built-in evaperators , hand-wash and mop sinka . <br /> ' -b) The three compartment dishwnshing and scullery <br /> • � eink must be also served by an indirect drein . <br /> 3) The health department would like to mention that <br /> p�re foods are not allowed in the same walk-in <br /> cooler with keg and case beer and wines . Only <br /> bulk food iteme in their original [ood containers <br /> may be etored with keg and case heer and wines . <br /> 4) All �cooking equipment (except microwave ovens) <br /> muet be under an approved commercial hood canopy <br /> and duct system. Drawings of the canopy, duct, <br /> and make-up air systems are required ae part of <br /> ttie plan review. <br /> 5) If hot foods are held for service , tlien a hot food <br /> holdinR unit (ho��—�d table, hot plate., etc. ) is <br /> required . All hot food holding equipment must <br /> meet N.S. F. sCandards. <br /> 6) Should there be any open display o[ food in the <br /> front service area , a counter [ood �hield would <br /> be required . <br /> i <br /> � <br />