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\. <br /> � � <br /> � <br /> . � <br /> Proposed Sizzler ramily Stealc House <br /> Marah 15, 1983 , <br /> , Page Ttao <br /> d. Also, high temperature machines must have a vapor <br /> hood or ceiling ventilator to remove condensation <br /> fron the dishwashing area (sheet M-2, item 8) . <br /> 4) Sdhen a lotu temperature chemical dishwashing machine is <br /> used instead, items 3 a, b, and d would not apply, <br /> However, the dishwashing nachine's final san�tizing <br /> rinse must be set at one hundred (1�) arts e�r r,iillion <br /> of chlorine. Also, tire c emica sani�izing rinse wa.ter <br /> temperature sha11 be not less than 75 F, nor less than <br /> the temperature specified by the machine's manufacturer. <br /> 5) An additional hand-�vash station is required near the <br /> main food prep, dish�,ashing, and scullery areas. The <br /> Snohomish Health District would suggest that the second <br /> hand-wash station be located bv equipment item 52 of <br /> your equipment layout sheet K-1. Also, in order to save <br /> space, a sma11 thirteen inch porcelain enamel hand sink <br /> should be used. The hand sink coLld be mounted directly <br /> to the kitchen wall. <br /> 6). _ <br /> a. P_11 cooking equipment (except microwave) must be <br /> under ari approved hood canopy, The hood canopy <br /> drawings r�ust be part oE the equipment specifications, <br /> b, Will the Thunderbolt Reconvector oven be used only <br /> as a hut food holdin - unit? If so, the oven cuould <br /> not be require to e under an approved ventilation <br /> systen. However, if the o��en is used for cookin � <br /> it must be under an approved hood canopy an�du�[ <br /> system. <br /> 7) The tront counter and buffet guards (sneeze guards) <br /> must effectively shield unpaakaged foads so as to <br /> incercept the direct litie between the average customer's <br /> mouth and the food bei.ng displayed. Drawings were not <br /> present wi.th equipment specifications, <br /> 3) Indicatin� thermometers are required £or each refrigeration <br /> unit. <br /> 9) Should frozen desserts be dispensed, a cold running water <br /> dipper cuell, wash kit, etc. would be required. This <br /> would require additional plumbing, <br /> � 10) All storage shelves must be at least six (6) inches � <br /> abo�ae floor level. <br /> .J <br /> 1 <br />