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. ' F. �/!- 84 � <br /> -� / <br /> ' June 7 , 1984 � <br /> r . - <br /> ; . i <br /> _.� �—. <br /> �,� Steve Larson <br /> � Cheeser' s Pizza <br /> P .O. IIox 335 �. <br /> ArlingCon, WashingLon 98223 \\ <br /> . . , . . ,.. � — <br /> Si:O��O�,;f.: „ � _ _ - _— — -- -- <br /> ! ' �;Llii Subject : Proposed Cheeser ' s Pizza Restaurant at �1 <br /> � ��;�r �r,-� Casino Square - " <br /> . . . . . • Dear Mr. Larson : <br /> , Your layout plans and equipmenC specifications have Ueen <br /> j reviewed for compliance tvith the Rules and RegulaCione of <br /> � the �•tdte Aoard of Health for Food Service Sanitation and <br /> � with the policies of Che Snohomish Health Die[rict . The <br /> •.� Ifollcwing items must be addressed prior to giving final <br /> '''°.`'.�:�t ' � . , ap,r,toval o[ your proposed plans : <br /> i <br /> o:s,R�cr� .• j 1) All food service equipment must meet the National <br /> "' , � Sanitation Foundation (N. S . F. ) or it ' s equivalent. <br /> " a) Your proposal for in iced pizza condiment prep <br /> table has been denied . This design is not <br /> equi��alent to N .S. F. units as ice is not a <br /> " � relisible means of maintaining tood temperaCures <br /> for potentially haznrdous food prod�cts under <br /> Ifull-service , continuous operaCing conditiona. <br /> � Our e.eperEence with iced preparatior. Crays has <br /> . • shown Chat these prr�ctices allow temperatures to <br /> I elevate to levels which allow the growth of <br /> foodborne disease Lacteria . An alternative <br /> mechan.[cal refrigeration unit meeting N. S.F. <br /> � standarda is teauired . <br /> b) The model number of the Barr refrigerator was not <br /> given. Thie must be N .S .F. appruved. <br /> c) The Lambert.son N . S. F. seal number Cor the three- <br /> comparLmenC sink was given , however the model <br /> number is required Co insure that your particula:• <br /> model ic N . S.F. approved. It must be iree-standing <br /> with rounded cornera and two inCegral drainbonrds. <br /> d) The N.S .F. seal numUer lisCed for the prep sink is <br /> not the Lambert:son ManufacCuring Company. More <br /> information is necessary. A minimum of a one <br /> comparl-ment sir�k is required . It also musC be <br /> Cree-standing with rounded corners and one integral <br /> drainboard . <br /> 2) All food service equipment must be served by indirect <br /> 3r�ine (i .e . floor sinks or funnel drains) except <br /> refrlgeraCion equipment wiCh built-in eva��orators , <br />