6125 EVERGREEN WAY TERIYAKI BAR AND GRILL 2016-01-01 MF Import

r � �. � L ,•.i_r,��Q:{.�:[;=�: t L �F.�•Y r Y r n� V r v•i �. i V i - 'aCr.^u[p c i.,:�:,•; �, ;;:.nin^.lan 5EFG1 iu!::.:.'.nt `iY' °rc.c.4/(, QLR:SNi4T :'G_KF.n � -.,io O.'n:t� Da19� 0.. Stp!;h:Tnt: b � � . _ :�- :.. L::.:..�,:.' :•i. . I �... � _. � :.—,ec :..� .. � �°;: : P r. �.'"'i.�. I', � ;:"s` , . •`�;; . • ��, ;:;; „ _ -`�;� .3 c�, �i-•y-�3 November 10, 1983 Mr. Randy L. Lervold 1222-2 North Garden Bellingham, Washington 98225 Re: Proposed (Existing Building) Tne Teriyaki Bar ��2, 6123 Evergreen Way, Everett Dear i4r. Lervold: ' Your layout drawing and equipment cut sheets have been reviewed with the following comments: j � 1� A. All food-service equipment must meet the National Sanitation Foundation standards or its equivalent. B. All work counter tops, shelves, etc. must be smooth, free of cracks, nonabsorbent, and easily cleanable. 2) F.11 food-service equipment must be served by indirect drains (example: floor sinks and hub rains except refrigeration equipment: with built-in ev3porators, hand-wash and mop sinks. 3) All cookin equipment (except �icrowave ovens) must be un er an approved com�ercial hood canopy and duct sy�tem. This would also apply to the U.S. Phoenix convection oven. 4) The small hand-washstation sink must be reinstalled. 5) The hand-wash station must have.soap and to�oel dispensers. 6) If hot foods are held for service, then a hot food holdin unit (hot ��d table, hot plates, etc.) is required, All hoC food hol.ding equipment must meet N.S.F, stand3rds. 7) Should there be any open display of food in the front service area, a counter food shield would be required. , � 'i � J