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r <br /> , <br /> r , <br /> . Diane Weir <br /> Novanber l3, 1984 <br /> Page 2 „� <br /> 6) The walls behind tiie scullery and food prep sinks are high splash <br /> areas. They sho�ld have a more durable, water resic[an[ finish than <br /> pafnt. Glasboard, For,nica, or stainless steel are snggested natcrials. <br /> 7) All juncCures Letween the �oalls and floors shall be r.oved and sealed, i <br /> 8) A71 storage shelves must be smooth, nonabsorbent, and easily cleanable. <br /> 9) All ]ights in food preparation, service, and storage areas must have <br /> protective st�ields. <br /> 10) All food service cquipnient must be drained to the sewer via an indirect <br /> drain. The dishwasLer, scul.lero Gink, food prrpr,ration sir,k, and ice <br /> machine must meet this requirr.�ment. <br /> 11) The employee resfronm shall have: <br /> A. A tight-fittin�, self.-c]os:ing dunr <br /> B. hSechanical ventilation [o Lhe outside <br /> C. A covered waste receptac]e <br /> I 12) All handwash sinks roust oe cquipped with hoL and cold running uater, <br /> i a soap dispenser, and paper tor�els. <br /> 13) An area must be desi�na[ed for storage o: employee's coats, purses, <br /> and personal helongings. <br /> 14) All refrigerati.on equi �menf must hav <br /> 1 e accurate, easily read tliermometers <br /> to moniCor ambient air temperature. <br /> 15) Ice from the ice machine shall be dispensed using a scoop wiCh a handl.e. <br /> The scoop msut br stored on an easily cl.eanable surface. <br /> 16) The dumpster or �ar.bage cans shall be ]eakproof, nonabsorbent, and <br /> have ti.ght-fiCting lids. The area shall be adeqnate for thr_ sCora�;e of <br /> a1.1. food waste or ruUL-ish accumulating on the premises. <br /> 17) Please suUmiC informafion/specifications requesCed regarding items ] , � <br /> 2, and 5. <br /> ]8) Snohomish Health DSstricC has a plan reviek charye of $30.00 per hour. <br /> Your [ime is one (]) huur. <br /> 'w <br /> L J <br />� <br />, <br />